After the fresh ginger is taken back, it is rinsed with water, and is manually or scraped, scraped by a machine, and cut into slices of uniform size and about 1 cm thick with a knife or a slicer. Set up a bamboo frame in a sealed room, place the dried ginger slices on a bamboo rack, and after fumigation with sulphur, dry the ginger slices directly and serve them as dry ginger slices. The baking can be done in a place where conditions permit: the sliced ​​ginger pieces are placed in a drying room, and the large, medium, and small fires are controlled in strict order and the fire is started. The water on the surface of the ginger pieces is gradually evaporated and then reduced to In the middle of the fire, a small fire shrinks ginger cooling, ginger becomes hard and crisp, moisture content of 12% -13% can be baked. Per 100 kilograms of fresh ginger can dry ginger 13 kg -18 kg. After the baked ginger pieces are immediately packed in plastic bags, bags are sealed and sold. The baked ginger piece has the advantages of small fiber, rich powdery flavor, rich aroma, good pungent taste, convenient storage and transportation, and easy use.
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