Processing Methods and Technical Key Points for Licorice and Sour Plum Ginger

This product is made by candying young ginger with licorice and sour plum juice. It has a sweet-and-sour ginger spicy flavor, stimulates the appetite and promotes saliva secretion, and refreshes the mind. The processing technology is as follows:

1. Raw material proportions: fresh young ginger slices 25 kg, granulated sugar 5 kg, licorice powder 10 kg, clove powder 20 g, sour plum juice 2 kg (or citric acid 150 g plus water 3 kg), sodium cyclamate 200 g, potassium sorbate 15 g.

2. Raw material handling: Select young ginger with thick, tender flesh, wash it, and scrape off the skin. Cut diagonally according to the transverse diameter into diagonal slices of about 0.7 cm, mix with refined salt and let stand for 3 hours, then soak in water containing 1% alum for 8-10 hours, then blanch in boiling water for 3-5 minutes, drain off the water, and prepare for candying.

3. Candying process: Take granulated sugar 5 kg, add clean water 3 kg, stir to dissolve, then add licorice powder 5 kg, potassium sorbate 15 g, and clove powder 20 g, mix well, add the ginger slices and soak for 1 day, turning and stirring three times. On the second day, add the remaining citric acid, sodium cyclamate, etc., and soak for another two days. Transfer to drying trays and spread out, dry at 65°C until the surface is dry, then soak again with the remaining syrup, repeating until all the syrup has been absorbed.

4. Drying: Finally dry at 65°C until the moisture content reaches 20-22%.

5. Finished product packaging: Use polyethylene bags for 50 g sealed small packages. Because it has a spicy flavor, it is impossible to eat too much at one time, so it should be packaged in small bags for convenience@#@136@#@and consumption.

This product has a rich sweet licorice aroma and attracts customers with its multiple flavors of sweet, fragrant, spicy, sour, and sweet.