(2) Drying: pile the rinsed raw materials on a bamboo frame or a clean cement board, spread a layer evenly and thinly, and let the sun directly dry them. Turn up and down 1 time until you are soft. It usually takes 2 to 3 days.
(3) Pickling: 8kg salt is added to every 100kg of fresh Isatis indigotica, and then salted in layers, with 20 cm ~ 30 cm as 1 layer, and each layer is sprinkled with salt, compacted in layers, with the total salt content at the top layer remaining about 20%, then compacted with stones, and pickled for 7 days ~ 10 days.
(4) Desalination: After the initial salting, the ginger can be taken out when it becomes soft and produces fragrance, and the salt water can be removed.
(5) Re-curing: curing according to the one-time curing method, but the cylinder mouth is required to be sealed to avoid air leakage, and the semi-finished product is obtained after curing for 30 days.
(6) Slicing, rinsing, and double salting. Cut Guizijiang into thin slices with a thickness of about 0.3cm, rinse it in flowing water for 6-8 hours, and then take it out and drain it.
(7) Seasoning: add 5 kg of licorice into 100 kg of water, boil for 40 minutes, then add 30% of first-class soy sauce, 8% of crude salt, 0.8% of monosodium glutamate and 0.05% of potassium sorbate, and pour them into the bottle together with ginger.
(8) Sterilization: sterilizing in a water bath at 85 DEG C for 40 minutes to obtain the finished product.
2. Processing of preserved fruit in Guizijiang.
(1) Pre-selection of raw materials: choose ginger with large block diameter and clean it to remove impurities.
(2) Peeling the alkali solution: after boiling with 5% sodium hydroxide, quickly add ginger, continue boiling for 1 min ~ 2 min, take out and rub the skin, and then soak it in clear water.
(3) Slice renovation: according to product requirements and tuber shape, first cut the head and tail and the brown part of the wound into strips, and then quickly soak them in 0.3% sodium sulfite solution.
(4) color protection and pickling: after pickling in sodium bisulfite for 2-3 hours, take out and marinate in 0.3% calcium hydroxide for 4 hours, and then blanch in boiling water for 65438 00 minutes.
(5) Boiling sugar: Put the devil ginger slices into a stainless steel pot and soak for 3 times. The sugar content of the three kinds of boiled sugar was 35%, 45% and 60% respectively, and they were boiled for 20min minutes each. The soaking time was 12h, 10h and 8h respectively. Add 0.5% citric acid and 5% honey when cooking for the last time.
(6) Baking: Baking is carried out by gradually raising the temperature, specifically at 45℃, 55℃ and 60℃ for 8 hours each time. At the end of baking, the devil ginger slices are rolled in the glucose powder to attach the sugar powder and improve the taste of the product.
(7) packaging: packaging the candied gardenia into a transparent composite bag with a vacuum packaging machine to obtain the finished product.
3. Processing of cinnamon sauce
(1) Pretreatment of raw materials: using Isatis indigotica with small particles and irregular shapes as raw materials, washing away the soil and removing impurities.
(2) Alkaline solution peeling: according to the peeling process of preserved Daqing.
(3) Cleaning and shaping: after the peeled Clerodendrum bungeanum is rinsed with clear water to remove lye, the brown parts of the head and tail are cut off.
(4) Cooking: Steaming for 2 hours or 1MPa for 40 minutes.
(5) Beating: beating with a stainless steel beater, and then further micronizing in a colloid mill.
The consumption rate of clenbuterol was 100%. Every 100g tuber contains 79.8g of water, 0. 1g of crude protein, 0. 1g of fat, 0.6g of carbohydrate 16.6g of crude fiber, 2.8g of ash, 49mg of calcium and 65433 of phosphorus. Vitamin b 10. 13 mg, vitamin b20.06 mg, nicotinic acid 0.6 mg, vitamin c 6 mg, and rich in inulin, pentosan, starch and other substances. Sweet, flat and non-toxic.