Dried flowers and preservation technology

After the flowers are harvested, they should be processed and dried as soon as possible to ensure long-term preservation. The procedure involves several key steps that help maintain the quality and appearance of the flowers. First, the flowers are steamed. Selected flowers are washed with clean water, then gently dried before being placed in a steaming basket. It is important that the thickness of the flower layer on each tray does not exceed 7.5 cm to ensure even steaming. Next, the steamed flowers are smoked. They are transferred into a smoking chamber and steamed for about 5 to 6 minutes. During this process, it’s crucial to keep the water level sufficient to prevent burning or damage. The water should be changed after each session to maintain cleanliness. Following this, the flowers are dried. After steaming, they take on a flat, round shape similar to flower cakes. To preserve their form, they are manually reshaped before drying. One effective method is vacuum drying, where the flowers are placed in a vacuum chamber for 1 to 2 days to maintain their structure. Alternatively, they can be air-dried for 4 to 5 days, though this may lead to deformation and loss of aroma. Many farmers now use a plastic shed vacuum method, which involves using a blower or vacuum pump to speed up the drying process. For storage, a stock solution is prepared by mixing 100 ml of acetic acid saturated solution with 400 ml of distilled water, or alternatively, combining 75 ml of copper sulfate solution with 150 ml of formaldehyde and 150 ml of distilled water. A preservative solution is also made by mixing 90 ml of sulfuric acid with 10 ml of formaldehyde, or 90 ml of sulfurous acid with a small amount of boric acid and 120 ml of distilled water (magnesium chloride can be used instead of boric acid). The drying flowers are then soaked in the stock solution for 10 to 20 hours, or briefly immersed at 70–80°C for 2 to 3 minutes. Cold leaching is used for flowers, while hot immersion is preferred for leaves, roots, and stems. Afterward, they are placed in the preservative solution for long-term preservation. This method extends the shelf life by 2 to 4 months compared to regular dried flowers. Nowadays, dry products are soaked in the preservative solution for 24 hours, then hung in a vacuumed plastic shed and misted with a 3% to 5% formaldehyde solution every 10 days to maintain freshness. For fruit biological specimens, they are first soaked in a solution containing 50 g of zinc chloride dissolved in 100 ml of water, followed by the addition of 25 ml of formaldehyde and 25 ml of glycerol to preserve their natural color. Author: Shandong Linqing Third High School Experimental Complex Building

Ginger Granules

Dried ginger granules are a finely ground form of dried ginger root, offering a balance between potency and texture. These granules, larger than Ginger Powder, provide a robust and concentrated flavor while retaining a slightly coarser texture.

Their versatility shines through various culinary applications. Dried ginger granules dissolve readily in liquids, making them perfect for steeping in teas or infusing cooking liquids for soups, stews, and marinades. They also serve as a versatile seasoning, adding a pronounced ginger flavor to dishes.

The granules' larger size allows them to stand out in spice blends and rubs, imparting a more intense gingery taste. Their ability to blend seamlessly into both sweet and savory recipes makes dried ginger granules a valued ingredient for those seeking a potent ginger kick with a slightly textured appeal.

Dehydrated Ginger Granules is a convenient and easy-to-use ginger product that is suitable for use in a variety of cooking situations. The following is an analysis from the perspectives of product structure, how to choose the product, product advantages, and use scenarios.
Product structure
Dehydrated ginger granules are made from ginger raw materials through the process of selection, cleaning, slicing, dehydration, etc. They are yellow to light yellow irregular granules with a strong ginger aroma.
Second, how to choose the product
In the purchase of dehydrated ginger granules, you should try to select the products with uniform colour, full of particles and no impurities. First of all, choose a well-known brand sold through regular channels to avoid buying fake and shoddy products. Second, according to their own needs to choose their own taste of ginger particles, for example, the taste of the more tender can choose small particles of dehydrated ginger particles, the taste of the older can choose large particles of dehydrated ginger particles. Finally, pay attention to the shelf life and preservation of the product, buy the product within the shelf life and save it according to the instructions.
Advantages
Dehydrated ginger granules have the following advantages:
1. Convenient and easy to use: Dehydrated ginger granules are easy to store and use, just add them to the desired ingredients.
2. Pure taste: As dehydrated ginger is made from fresh ginger, its taste is similar to that of fresh ginger, and the pure taste can add flavour to the dishes.
3. Easy to carry: Dehydrated ginger granules are small in size and light in weight, making them ideal for carrying on the go or when travelling.
4. Suitable for vegetarians: Dehydrated ginger granules do not contain any animal ingredients, which is ideal for vegetarians.
4. Usage Scenarios
Dehydrated ginger granules are suitable for all kinds of cooking occasions that require the use of ginger, such as stir-frying, cooking soups, grilling and so on. When preparing vegetarian dishes, dehydrated ginger granules are one of the most useful ingredients to help enhance the flavour and texture of the dishes. It is also widely used in the fast food industry such as takeaway and fast food due to its convenience and ease of use. When storing, it is recommended to keep dehydrated ginger granules in a cool and dry place, avoiding direct sunlight and humid environment.

Ginge Granulated, Ginger Granules, Granulated Ginger 8-16 mesh

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