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PRODUCT: GINGER PASTE

Method of preparation;

Wash and clean thoroughly good quality whole ginger (free from rotting)

Cut in to small slices (3mm to 4mm thickness) - Ph 3.9

Expose to the Steam (One letter water and 80g of MCC salt)

15 to 20 minutes steam exposure time

Leave little bit cooling under cover and start mincing 02 times

Cooked with citric acid (1%) and sodium benzoate and potassium sorbet - 80 - 85 degrees Celsius

Maintain the Ph 4.2

Add SMS 1g per Kg

Na Benzoate and K Sobate 4g per Kg each

Hot filling - gram age 250 small glass bottles or 1 Kg Retort able Nylon Pouches

Nate: 80g salt and 50 g citric acid used for the cooking and steaming process. TRY TO REMOVE ALL PRESERVATIVES BY RETORTING THE PRODUCT AND WITHOUT REDUCING THE AROMATIC CONTENT.To make ginger paste you will need to peel and chop 1/2 pound of fresh ginger. Place the ginger in a blender and add just enough water to cover it. Now just blend until it's a smooth paste.

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10y ago

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