Ginger is a fresh stem of the ginger family (Zingiber Officinale (W illd) ROsc) and is an irritating spice that is edible. It mainly contains volatile oils, gingerol (Gingero1) and various amino acids such as aspartic acid, serine, glycine, and starch. Chinese medicine believes that: ginger has the effect of relieving symptoms and dispersing cold, stopping vomiting in warming, resolving phlegm and relieving cough. It is used to treat cold, cold, vomiting, chills, coughing and solving Pinellia, Arisaema, fish and crab, and bird and animal venom. Studies have shown that ginger can protect gastric mucosal cells in rats. The latest research results at home and abroad show that: ginger has anti-oxidation, anti-cancer anti-aging, liver and gallbladder, anti-bacterial anti-inflammatory and other functions. Ginger scent, tepid, there are solutions and in the promotion of blood circulation, cold sweating effect, can promote gastric secretion and enhance digestion. It is often used as a traditional Chinese medicine to prevent colds and treat rheumatic pain, stomach and duodenal ulcers. As food. Ginger can be used as a seasoning for vegetables and can also be processed into sugar products. "Compendium of Materia Medica": "Ginger, with no guilty, no evil, no evil, no food, vinegar, sauce, bad, salt, honey, and reconcile, are all appropriate. It can be vegetables, fruit, can be medicine, its benefits溥矣". Japanese scholars believe that Jiang Ginger’s ginger is beneficial to gallbladder. Ginger juice can inhibit cancer cell growth to a certain extent. Ginger has such a large effect that it can be seen that ginger is a kind of longevity food. With the improvement of people's nourishing and health-care consciousness, the medicinal value of ginger has attracted more attention from the factory people. The variety of ginger products is also increasing. Among them, sugar ginger slices, which are both young and old friends and tourists, are a kind of breadth. Spectral food, it can be used as a snack food, but also play a pharmacological role. Sugar ginger products can improve ginger's pungency, making it easier for people to accept it. In the past, there was also a production process of sugar ginger, but the product had many fibers and poor taste. After eating, it had a slag, and the color was dark yellow. It lost the color of the original ginger, and its crispness was not good, and it was very spicy. S02 content exceeded. In order to overcome the deficiencies of previous products, we have improved the factory's previous processing technology: Materials and methods: 1.1 Instruments and reagents 1.1.1 Reagents: cad2 NaHSO3 citric acid, both analytical grade. 1.1.2 Instruments: stainless steel knives, clean cutting boards, stainless steel pots, stainless steel pots, colanders, wooden plates, sugar juice, electric stoves, etc. 1.2 Ingredients: 1.2.1 Ginger: The fiber is not hardened and has a gingery taste. In August, it was better to collect ginger (also known as Osmanthus fragrans). 1.2.2 White Sugar: It requires whiteness and purity of more than 99%. 1.2.3 white powder: powdered white granulated sugar. Its preparation method is: white granulated sugar is dried at 60-70°C and ground into powder. 1.3 Materials Handling and Methods 1.3.1 Washing. Slicing: Wash the fresh raw sand, scrape the skin with a brush, and cut into thin slices of 0.1-0.2 cm with a knife. 13.2 Soaking: Soak ginger for 17 h in clean water to reduce spicy taste. Change water 2-3 times. It is best to soak in running water. 1.3.3 Hardening: Soaking for 30 minutes with 0.5% Cad2. 1.3.4 Blanching: Pre-cooked in boiling water for 5-10 minutes, remove and dry bamboo baskets. 1.3.5 color protection: Soaking with 0.1% NaHS03 and 0.1% citric acid for 30 minutes and then rinsing 4-5 times. Results and analysis: 2.1 The finished product hardened with Cacl2 (0.5%) is brittle and has no slag after chewing. The finished product has a high yield. The finished product without Cacl2 hardening is not as hard as brittle, and the finished product rate is lower than the former. 2.2 The effect of different concentrations of SO2 on the SO2 content in the finished product is shown in Table 1: Table 1: Different concentrations of SO2 0.1% 0.2% Rinse 0.2% Non-rinse 0.3% Rinse 0.3% Non-rinse 0.1NaHSO3+0.1% Citric Acid Finished Products Total SO2 content (ppm) 39.8 126.07 185.78 306.86 348.34 27 Free SO2 content in finished product (ppm) 22.4 85.43 209.83 300.25 334.25 2.2.1 From the results it can be seen that the concentration is 0.2% and 0.3% NariS03 treatment, regardless of rinsing or not rinsing, the SO2 content of the finished product has greatly exceeded the national standard. Treated with 0.1% NaHS03, the SO2 content in the finished product is far below the national standard. From the concentration of 0.1% NaHS03 treatment effect is better. 2.2.2 From the viewpoint of finished product color and finished product, it is better to mix 0.1% NaHS03 with 0.1% citric acid. 2.3 Effect of Sugar Content on Finished Product Sensory Quality in Pan: The sensory quality of pan sugar is 75% 78%> 80% Sticky hand, film is too soft, moisture content is high, sensory quality is best, hardness is high, sheet is not soft from the table: It can be seen that 78% of the sweeteners have the best sensory quality. However, the finished product cost is too high, and its taste is not good at >80%, so in order to improve the taste and at the same time increase the yield, we use Cacl2 hardening at 80%. 2.4 After icing, icing and icing have a great influence on the quality of finished products. The finished icing product has good color and high yield, softness and hardness are appropriate, and the finished product that is not sugar-coated, that is natural sand return, has poor color and hardness, and the sheet is not soft, so the quality and economic benefits of the finished product are improved for the factory. Use icing on. Discussion: 3.1 From the above comparison experiments, we summarize the processing techniques for making sugar-sweetened ginger slices: Raw materials → Washing → Slicing → Soaking → Hardening → Blanching → Cooling → Soaking (preserving color) → Rinsing → Cooking → Sugar coating → Packaging → Finished 3.2 Operation points: 3.2.1 Washing, slicing, immersing, hardening, blanching, immersing sulfur (protecting color) are the same as the processing of raw materials. 3.2.2 Cooking: Take 2/3 of the total sugar and mix it with a 40% sugar solution. Place it in the pot with the ginger. Simmer for 30 minutes and add the remaining 1/3 sugar. (add in two times) boiled hanging wooden cards, about 80% sugar when the pan (sugar: material = 2:1) (sugar: material = l: 1) 3.2.3 icing: after wok Drain the sugar and mix the sugar powder directly. After mixing, use a bamboo sieve or colander to sieve out the excess sugar powder), and then pack it (packed into a sealed carton, sealed in a cellophane or a plastic bag and become a finished product). 3.3 Finished product quality indicators: full shape, yellow, translucent, uniform size, non-sticky, do not return sand, tender and crisp slag. It contains about 68% sugar and has a spicy ginger taste. SO2
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Disposable Piercing Guide - WPTC12
Disposable surgical instruments are single-use medical devices that are used during surgery and discarded after use. Some examples of disposable surgical instruments include:
1. Scalpel 2. Tweezers 3. Scissors 4. Needle 5. Suture material 6. Surgical drapes 7. Surgical masks 8. Surgical gloves 9. Ironing pen 10. Trocar and cannula.
Medical tools for surgery:
1. Scalpel: A surgical knife used for making incisions in the patient's skin or tissues.
2. Forceps: A tool used for grasping and holding tissues or organs during surgery.
3. Retractors: Surgical instruments used to hold open incisions or wounds to provide better visibility for the surgeon.
4. Scissors: Used for cutting tissues and sutures during surgery.
5. Hemostats: Used to clamp blood vessels and prevent bleeding during surgery.
6. Suction devices: Used to remove fluids or debris from the surgical site.
7. Needles: Used to suture or stitch wounds.
8. Electrocautery: A tool that uses an electrical current to cut or coagulate tissues during surgery.
9. Endoscopes: Used for minimally invasive surgeries, these instruments allow the surgeon to see inside the body without making large incisions.
10. Laparoscopic instruments: Used for minimally invasive surgeries, these instruments include a camera and specialized tools for performing surgery through small incisions.
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