Ginger food processing
2. Ginger Ginger: Take 100 kg of fresh ginger, 20 kg of salt, and 13 kg of red grains. Wash and peel fresh ginger and put it in the jar. Add salt to 35 kg of clear water to boil, cool, add red flour and stir well, then pour into the ginger jar. The bad juice drowns the ginger. After sealing and marinating for 30 days, you can eat it.
3. Sweet and sour young ginger: Use fresh ginger, washed and peeled, cut into 1 mm thick ginger, and put it into the jar. Take 1 serving of white sugar, 1 serving of vinegar, and 1 serving of soy sauce. Boil it into a sweet and sour sauce. Add 30% salt to the total weight of sweet and sour vinegar. Boil again. After cooling, pour the liquid into a jar of ginger. Completely submerged ginger slices prevail, Jiang surface covered with a bamboo net, and pressed with stones, so as to avoid debranching ginger slices. Then seal the cylinder mouth, pickled for 15 to 25 days, Serve fresh and sweet and sour ginger slices.
4. Five-flavored ginger: Wash and peel the fresh ginger, rinse with water, and then layer a layer of ginger into the bowl (30 kg of salt per 100 kg of ginger). After immersing it in cold water for 15 days, the sun is picked up until it reaches 80% dry. The ingredients for each 100 kg of finished product are: 10 kg of sugar, 10 kg of licorice water, 0.4 kg of citric acid, 20 g of amaranth, and then the pickled ginger batter is mixed with these ingredients, stirred for 2-3 times, and compacted in a cylinder. Turn once on the second day and pick it up on the third day. When it is dry to the dry state without shrinkage, it is bright and has five flavors (sour, sweet, salty, spicy and cool).
Mackerel are canned in many different ways. At the cannery, the fish are washed, their heads are removed, and the fish are cooked, either by deep-frying or by steam-cooking, after which they are dried. Mackerels are then packed in either brine, tomato sauce, sunflower oil and vegetable oil.
Canned fishes are made in our sub company-Zhejiang XingWang LongSheng Food Co.,Ltd. The company now has two factories(can branch and loin branch) and the main production equipment are: 3 processing capacity of 60 mt(materials)/day canned fish production lines; 4 processing capacity of 50 mt(materials)/day frozen cooked tuna loin production lines; 3 freezing capacity of 80 mt/day freezer rooms and 1 disposing capacity of 1000m³/day waste-water treatment plant. All the key equipment of every plant are imported from Thailand or Japan.
We will always strive to create more delicious, natural and safer marine health food.
Canned Mackerel,Canned Mackerel In Brine,Canned Mackerel In Sunflower Oil,Canned Mackerel In Vegetable Oil
TAIZHOU XINGWANG AQUATIC PRODUCT CO., LTD. , https://www.tzxingwang.com