Who knows what are the methods of deep processing of ginger

1. Raw material ratio: 50 kg of fresh ginger, 30 kg of sugar, 4 kg of powdered sugar.

2. Production process: cut fresh ginger into thin slices, add 40 kg of water into the pot to boil, fish out rinsing clean, squeeze the water. Then use sugar and water 11 kg in a pot to boil, pouring into the water of the ginger, up and down, cook for 90 minutes or so, until the sugar solution is thick, dripping into a bead when removed from the fire and fish out. Finally, mix with white powdered sugar, sieve excess powdered sugar after 1 day of sowing, drying is the finished product.

II. Ginger dry

Practice: choose fat without shoots of fresh ginger slices, with boiling water for 5 to 6 minutes, then every 100 kg of fresh ginger with sulfur 1.5 kg smoked for about 5 minutes, and then washed with cold water, sent to the drying room to dry, the temperature to 65 to 70 degrees is appropriate. Drying temperature should rise gradually, in order to prevent starch saccharification, deterioration and sticky, affecting the quality.

III. Sugar ginger

1. Raw material ratio: 100 kg of fresh ginger, salt 2 kg, 13 kg of brown sugar.

2. Production process: the ginger washed and peeled, put into the tank; then add 35 kg of salt to boil water, after cooling, add brown sugar mixing that is the bad juice, poured into the tank, the bad juice to submerge the ginger to the degree; marinated for 1 month that is the finished product.