Processing method of ginger

Slices of fresh ginger with hypertrophy and no tender buds are selected and scalded with boiling water for 5-6 minutes to moisten the starch in ginger. Then every 100 kg of fresh ginger is fumigated with 1.5 kg of sulfur for about 5 minutes, then washed with cold water, and then sent to the drying room for drying. The suitable temperature is 65℃ ~ 70℃. When baking, the temperature should be gradually increased to avoid starch saccharification, deterioration and stickiness. Drying to obtain dried ginger slices.