1. Raw materials: Choose large, uniform, full, full, no damage, no deterioration, no frostbite, fire ginger as raw material, can not use water ginger and mother ginger. 2, the production of points: Clean, scrape the skin: the selected ginger rinsed in clean water, carefully wipe the skin with a thin bamboo gently scratch the skin, be careful not to scratch ginger, so as not to bake the finished product exposed fiber, reduce quality. Wash, dry spare. Slice: Ginger after drying is cut into 1 mm thick slices with a slicer, and the slice thickness is uniform. Drying: Spread the cut ginger pieces evenly on the bamboo curtain. Do not over-thicken it. Use 1.5 to 3 cm. Then bake in a drying room at 50°C, turn the ginger regularly until it dries. Then graded according to the provisions of packaging and storage to be sold.
Half Shell Mussel
Half Shell Mussel,Frozen Cooked Half Shell Mussel,Seafood Frozen Half Shell Mussel,Frozen Half Shell Mussel
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