(2) drying: rinsed raw materials piled up on a bamboo frame or clean cement board, spread evenly spread thin, let the sunlight direct sunlight. Up and down each turn 1 time, until the hand pinch soft. General sun 2 days ~ 3 days.
(3) pickling: salt 8kg per 100kg of fresh ghost ginger, pickling in layers, 20cm ~ 30cm for 1 layer, each layer of salt, layer compaction, about 20% of the total amount of salt left to sprinkle the top layer, and then pressed with a stone, pickling 7 days ~ 10 days.
(4) to brine: after the initial pickling to be ghost ginger soft, produce aroma can be fished out, remove the brine.
(5) re-cured: and then according to the initial pickling method of pickling, but requires the mouth of the tank sealed to avoid leakage, pickling 30 days is semi-finished products.
(6) slicing, rinsing After re-curing the ghost ginger cross-cut into slices, about 0.3cm thick. Cut in running water rinsing 6h ~ 8h, and then fished out and drained.
(7) Seasoning: add 5kg licorice in 100kg water, boil for 40min, add 30% of soy sauce, crude salt 8%, monosodium glutamate 0.8%, potassium sorbate 0.05%, poured into the bottle with ginger while hot.
(8) Sterilization: in 85 ℃ water bath sterilization for 40min, that is the finished product.
2, the ghost ginger preserves processing
(1) raw material pre-selection: select the larger size of the ghost ginger, cleaned to remove impurities.
(2) lye peeling: the mass fraction of 5% sodium hydroxide boiling, quickly into the ghost ginger, continue to boil for 1min ~ 2min, fish out of the friction peeling in the water after washing.
(3) Cutting and trimming: according to the product requirements and the shape of the tuber, firstly, remove the head and tail and the browning part of the trauma mouth and cut it into long strips, and then quickly put it into the sodium sulfite solution with a mass fraction of 0.3% and soak it in the solution.
(4) color protection and curing: after coloring in sodium bisulfite for 2h~3h, pick up and cast into the mass fraction of 0.3% calcium hydroxide to cure for 4h, and then scalded and bleached in boiling water for 10min.
(5) boiling and dipping sugar: the ghost ginger slices were boiled in stainless steel pots to boil and dip the sugar for 3 times. the sugar mass fraction of the 3 times of boiling sugar were 35%, 45%, and 60%, each boiled for 20min. the sugar dipping was done for 20min. Each cooking time was 20 min. the dipping time was 12 h, 10 h and 8 h. 0.5% citric acid and 5% honey were added to the last cooking time.
(6) Baking: gradually increase the temperature method for baking, specifically at 45 ℃, 55 ℃, 60 ℃ for baking, each time 8h. At the end of the baking, the ghost ginger slices in the glucose powder rolling, in order to adhere to the powdered sugar, in order to improve the product texture.
(7) Packing: Put the ghost ginger preserves into transparent composite bag by vacuum packing machine, which is the finished product.
3, the ghost ginger jam processing
(1) raw material pretreatment: with grading and screening of small, irregularly shaped ghost ginger as raw materials, wash away the soil, remove impurities.
(2) Lye peeling: according to the peeling process of candied ginger.
(3) Cleaning and shaping: peeled ghost ginger is rinsed with water to remove the lye, and then the browned part of the head and tail is removed.
(4) cooking: cooking in a steamer for 2h or under high pressure at 1MPa for 40min.
(5) pulping: after pulping with stainless steel pulper, the ginger is further micronized in colloid mill.
Ghost ginger is 100% edible, and each 100g of tuber contains 79.8g of moisture, 0.1g of crude protein, 0.1g of fat, 16.6g of carbohydrates, 0.1g of crude protein, 0.1g of fat, 0.1g of carbohydrates, 0.1g of carbohydrates, 0.1g of carbohydrates, 0.1g of carbohydrates, 0.1g of fat, 0.1g of carbohydrates. Carbohydrates 16.6 grams, 0.6 grams of crude fiber, 2.8 grams of ash, calcium 49 mg, phosphorus 119 mg, iron 8.4 mg, vitamin b10.13 mg, vitamin b20.06 mg, niacin 0.6 mg, vitamin c 6 mg, and rich in inulin, polypentose, starch and other substances. Taste sweet, flat, non-toxic.