2种甜味姜的腌制方法

为增加腌制生姜的品种，该文介绍了蜜汁生姜、五美姜的腌制方法。蜜汁生姜是将生姜整理去皮后，经糟浸密封、洗净、切制、压卤、蜜渍、翻拌和成熟等工序制成的。产品有色泽金黄、味道甜美、微辣及香脆可口等特点。五美姜是将鲜生姜整理去皮，经2次盐水渍后，加入去核白梅拌匀、经曝晒，加入甘松、甘草和檀香拌匀，再经曝晒制得成品。产品色泽金黄，质地脆嫩，味甘微酸，香气独特。

Pickling method pf two sweet gingers

This article introduces the preserving technology for honeydew ginger and Wumei ginger. When cleaned, ginger is peeled off and cut. Then ginger is preserved with lees and halogenated. After being soaked with honey and mixed up, honey ginger is produced. It has a golden color and sweet flavor. It tastes hot and crisp. Fresh ginger are cleaned, peeled off and have a double salt preservation. Mixed with pitted white plum, the processed ginger get insulation, then nard, liquorice, and sandalwood are added. Finally, gingers, with all those ingredients are reinsolated and Wumei ginger is produced. It also has a golden luster and special sweet and-sour flavor.