Our company's Ginger, ginger body fat, thin pieces of large skin, bright yellow color, tendons less meat crispy, strong ginger flavor, no pollution, low fiber content, by the majority of consumers.It is rich in nutrition, contains ginger alcohol and gingerene, and has a wide range of USES.Jining hongshan trading co., LTD. Is a professional fruit and vegetable exporter, supplying hundreds of thousands of tons of ginger, Garlic, apple, pear and so on to foreign customers every year.The company is located in jining city of shandong province and has its own production base, processing plant, warehouse and cold storage.We take full advantage of our geographical advantages and rich experience in export.
Air Dried Ginger,Air Dried Yellow Fat Ginger,Air Dried Fresh Ginger,Air Dried Dry Ginger Jining Sunagro Trade Co., Ltd. , http://www.sunagro-food.com
This product is a kind of cool fruit, the raw material used is kumquat salt embryo, generally no fresh raw materials. The processing technology is as follows: 1. Desalination treatment: The salt embryo is immersed in water and desalted, and the salt left in the embryo is about 2%, that is, it is slightly salty. 2, semi-drying: drying or baking, draining water can be sun drying in the drying field, if possible, use the barn for drying. When it is required to be in a semi-dry state, it can be ended and used. 3, the preparation of liquid: licorice preparation: 50 kg of salt embryos need licorice 1.5-2.5 kg, licorice good quality with 1.5 kg, 2.5 kg of poor quality, adding 35-40 kg of water heating twitch boils licorice flavor, Always heat and concentrate and cook until the remaining 12.5 kg is filtered to remove slag. The licorice residue can be left for the next time. According to raw materials, 8% salt, 2-2.5% cyclamate, and 1-1.5% citric acid were added and added to the licorice solution to dissolve and boil. Add the raw materials in a semi-dry state and stir to fully absorb the feed solution. Generally, it is required to stand for 8 hours. 4. Drying: The kumquat after absorbing the liquid and then drying to semi-dry state. The kumquat volume will shrink. 5, packaging: pouch packaging. This product has a sweet, fragrant, salty, sweet and sour taste. To emphasize one of the flavors, you can increase the amount of ingredients in that recipe. The formula is based on the needs of local people or the contractual requirements. It is not static. This product has the effect of phlegm, cough, and inflammation.