Sugar processing technology points
White sugar ginger, also known as yellow or white ginger, offers a sweet and spicy flavor that stimulates the appetite, strengthens the spleen, and has a detoxifying and cooling effect. The production process is as follows:
First, selecting the raw material: Choose fresh ginger with a strong spicy aroma, no scars, soft fibers, and not yet hardened.
Second, washing and peeling: After washing and drying the ginger with water, remove the buds and any unwanted parts. Peel the skin manually or using a machine.
Third, slicing: Rinse the peeled ginger with clean water, then cut it into 0.5 cm thick slices. Remove any debris by washing again.
Fourth, blanching: Place the sliced ginger in boiling water until it becomes translucent (half-cooked), then transfer to cold water to cool. Soak it in clean water for 6 hours to enhance texture and flavor.
Fifth, candying: Drain the ginger and place it in a container. Add 35 kg of sugar per 1000 g of ginger, and let it soak for 48 hours to allow the sugar to penetrate.
Sixth, cooking: Combine the ginger and sugar syrup in a pot and cook until the syrup becomes thick and can be drawn into threads. Add three batches of sugar, each time 10 kg, to help the syrup fully penetrate the ginger slices. At this stage, the sugar concentration should exceed 80%.
Seventh, mixing: After removing the ginger from the syrup, dry it slightly, then mix it in a wooden tub with about 10 kg of additional sugar for even coating.
Eighth, finishing: Sift off any excess sugar, and apply a thin layer of white sugar on top of the ginger slices to give them a polished look.
The final product has a balanced sweet and spicy taste, with a smooth mouthfeel. It contains 60-68% sugar and 16-18% moisture, making it a delicious and traditional delicacy perfect for snacking or culinary use.
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