Use short and
immature ginger as raw material,with little and short fiber.The raw material
use saline treatment and processed with salt, sliced and seasoned.
The package size is
500g~5000g plastic bags, and can also be set the number of grams according
requirements of customers.
Pickled Ginger, Seasoned Ginger, Sushi Ginger Weifang Wangyuan Food Co., Ltd , http://www.wangyuanfoods.com
According to customer
requirements, the thickness can be adjusted between 0.8~1.5mm, can also used
primary colors and dyeing (anthocyanins) .
Fresh vegetables with crisp texture and thick flesh can be used as raw materials for pickles. Such as radish, cabbage, lettuce, tender Ginger, Garlic head, tender lentils, green peppers and so on. Raw material processing. The raw materials are washed to remove rough skin, tendons, old leaves, roots, and the like. Then, the appropriate cuts were made. Cabbage was cut into slices or strips. Green radish and lettuce were cut into pieces. Clean pickle jars. Firstly dip the pickle jar with warm water of 40-50°C for 5 to 10 minutes, rinse with fresh water, and finally rinse and disinfect hot water of 90-100°C for a short time. Preparation of kimchi solution. Prepare kimchi with hard water. If there is no hard water, add 0.5% calcium chloride in ordinary water. Add 6% to 8% of salt according to the amount of water and heat to boil. After cooling, add 0.5% white wine, 2.5% rice wine, and 3% fresh red pepper. In addition, appropriate amounts of spices such as peppercorns, star anise, licorice, grass, orange peel, and pepper are wrapped in white gauze, ready for use. Altar and management. Put the processed vegetable raw material into the altar, make it half the volume of the altar, compact it, put in the spices, and then continue to load the raw materials. Add 10 centimeters from the mouth of the altar to add a layer of red pepper, and then use bamboo to paste the raw material. Live, inject the kimchi liquid to flood the raw material, cover the lid, add cold water or salt water in the sink in the kimchi altar, and seal it in a sink. Place the kimchi altar in a cool place and allow it to ferment naturally. Generally, the newly-allocated salt water has a high temperature in summer and can be matured within 7 to 8 days. If the temperature in winter is low, it takes 15 days to mature.