1. Ginger oil The main components of ginger oil are: zingiberene, gingerol, alloys, alfa, alpha-beta-water-eneparin leaf aldehyde, ethyl acetate, etc. Dozens of chemical substances, can be used as food additives, natural Spice raw materials and pharmaceutical raw materials. Has a high value of goods. The extraction of ginger oil is usually performed by steam distillation. The specific operating steps are as follows: 1. Selection of materials and pretreatment: Select fresh, moldless ginger, remove sediment and roots, and rinse with running water. The washed ginger was cut into thin ginger pieces with a thickness of 1 to 2 mm with a slicer or slicer. 2. Drying: Place the ginger slices in the oven and bake them at 60-70°C for 10-12 hours, or spread the ginger slices on the drying curtain for about 1 week. In general, 14 to 15 kilograms of dried ginger can be obtained per 100 kilograms of fresh ginger. 3. Crushing and bottling: The dried ginger pieces are crushed with a grinder, and then the dried ginger powder is put into a flask. Note that the ginger powder cannot be compacted when it is bottled, and voids should be left to facilitate the passage of water vapor and volatilization of ginger oil. . 4. Distillation and Receiving: Water is added to another distillation flask, heated by an electric furnace to generate water vapor, and water vapor is introduced into a flask containing dried ginger through a rubber tube to allow water vapor to pass through the ginger powder from bottom to top. The condenser tube was connected to a flask filled with ginger powder, and a mixture of vaporized and condensed ginger oil and water was collected at the lower end of the condenser tube. 5. Oil-water separation: The received oil-water mixture is allowed to stand for 4-6 hours, and the lower layer of water is discarded to obtain a finished product of ginger oil. Second, the sugar ginger slices use fresh, fat, full of tender ginger, clean, put it into boiling water until it is half-cooked. When the ginger is slightly transparent, remove it and immediately put it in cold water, then remove and drain. Ginger was then placed in a slicer and cut to a thickness of about 2 mm. According to the ratio of 35 kilograms of white sugar per 100 kilograms of ginger, the ginger slices are layered in a ceramic jar, and the sugar is stained for 24 hours. After the completion, the ginger slices and the leached sugar are poured into the pot, and then the white granulated sugar is added. 30kg, heat and boil for 1 hour or so, pour the ginger into the tank along with the syrup, dip for 24 hours, add 10kg of sugar after the completion of the second candied, boil until the syrup can be pulled into a filament and stop heating Remove the ginger, drain the syrup, and dry in an oven at 50-60°C. After drying, a small amount of white sugar powder can be mixed to make a thin layer of sugar powder on the surface of the ginger slices, and the sugar candy pieces can be obtained. The product has a light yellow color, a sweet and spicy taste, a crisp taste, and retains the special flavor of ginger. It is a good snack food. Third, the ratio of raw ginger and auxiliary materials for ginger sauce: fresh ginger 100 kg, 15 kg of soybean meal, 3 kg of high-quality soy sauce, 60 kg of white wine 1 kg. Select fresh ginger-free rotten ginger, washed and peeled, cut into 3 to 4 slices per piece of ginger, place on drying curtain or expose to baking in oven at 60-70°C, fresh for every 100kg. The ginger dries until it weighs about 60 kilograms. The bean pods were steamed in the wood ZengwÄne, and the edge of Zengwaga was steamed out of the steam. The steamed lobster sauce is mixed into the dried ginger slices, and a layer of lobster sauce is pressed into the altar to compress and seal the ginger slices. After 10 to 12 days of soaking, the pods are taken out and sieved to remove the pods. Add soy sauce, white wine and other accessories mix well, put the altar pressed, sealed, and after 20 to 25 days after flooding dipping ginger products. This product is yellow-brown, delicious taste, crisp, strong ginger, after all, is a good seasoning. Fourth, sour ginger choose golden color, crisp meat, hypertrophy of fresh ginger, washed, cut into pieces, dried or dried, with 100 kg of fresh ginger dry to 60 to 65 kg for the degree. Add 35 kg of vinegar, 10 kg of salt and 1 kg of prickly ash to each 100 kg of dried ginger, and pour it into the tank and soak it in the low temperature. Stir 1 to 2 times per day during the flooding to make the ginger Spread the stain as evenly as possible. Flooded for 15 days to get the finished product. This product is dark yellow in color, tastes hot and sour, crisp, ginger prominent, can be used directly for table meals, can also be used as a cooking seasoning.
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