Fruit and Vegetable Processing

Ginger Products

Select tender large-sized fibre-less rhizomes (preferably Nadia variety Ginger) and scrap them by a stainless steel knife or bamboo knife to remove the skin, rootlets and damaged portions. For preparations of mixed pickles slightly more matured portions may be used. Cut the scraped rhizomes into desired size and shape as cubes, tit-bits or shreds as the case may be.

Types of Ginger Products

# Ginger in Brine
Receipe

* Ginger shreds - 1 Kg
* Salt - 360 gms
* Water - 1640 ml
* Acetic acid - 20 ml

Dissolved the whole quantity of salt in 1640 ml of water and filter content in a muslin cloth, then add citric acid to the solution. Place the ginger shreds in suitable container, fill with the prepared solution, closed the container airtight and allow to cure for 2 weeks time.

# Ginger Preserve
Receipe
* Ginger cubes /tit-bits - 1 Kg
* Sugar - 1.5 kgs
* Water - 3.5 lits
* Citric acid - 5.0 gms

Ginger cubes or tit-bits are subjected to domestic pressure cooking at 15 to 16 lbs for one hour in a solution containing 2 liters of water and 1 gm citric acid for softening, drain the content in a container for which the same may be used for preparation of ginger, pineapple beverage Boil 1.5 kgs sugar in 3.5 liters of water till the whole quantity of sugar is dissolved, filter, add the boiled ginger while the syrup is still hot and keep for 6 hours for the ginger to absorbed the syrup. Boil again the content daily up to seven days raising 10 % brix each time till it reaches 60° brix and add 5 gms citric acid and continue boiling till it reaches 73° brix and preserve in airtight containers.

# Ginger Candy
Receipe
* Ginger preserved
* Boora sugar or icing sugar

Ginger preserved of 2 to 3 months old is heated and drain the syrup while it is still hot. The cubes/ tit-bits are then rolled in Boora or icing sugar and air dried overnight.
The drained syrup after candy making may be used for preparing ginger syrup, beverage etc.

# Ginger-Pineapple Beverage
Receipe
* Pineapple juice (pure) - 500 ml
* Sugar - 300 gms
* Water - 1200 ml
* Drained syrup after candy making - 250 ml (to be standardized according to taste)
OR
Ginger extract
* Pineapple essence - 2 drops

Dissolve the sugar in water, filter and mix all the above other ingredients, chilled if necessary and serve.
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