Ginger processing into dried ginger is a highly profitable venture, especially in recent years when the market demand for high-quality dried ginger has significantly increased. This makes it a promising business opportunity for farmers and processors alike. Among various types of ginger, fresh ginger is considered the best for making dried products. However, not all gingers are equal—some varieties, like Guizhou ginger, have lower moisture content, firmer flesh, and a shorter root structure, which makes them ideal for processing. Typically, about 20% of the fresh ginger turns into dried ginger after processing.
To ensure quality, freshly harvested ginger should be washed immediately and then cut into appropriate sizes. A common technique is to cut each piece into three parts with a knife, avoiding thin slices that can reduce yield and affect quality. If the ginger is to be processed into dried ginger, peeling is necessary. Start by preparing a small water tank, cutting the ginger into suitable pieces, and placing them in a jar. Then, rub the ginger by hand until most of the skin comes off. Use a bamboo knife (not an iron one) to scrape off any remaining skin. After washing and removing excess moisture, the ginger is ready to be smoked.
A brick-shaped smoke kiln is commonly used, with its size depending on the amount of ginger being processed. It is usually designed to hold 200–250 kg of ginger. A wooden shelf is placed inside the kiln, positioned about 25 cm above the ground. The ginger is laid on a mat and covered tightly with a sack. Sulfur is then lit inside the kiln, and the entrance is sealed with a cloth. The kiln should be checked every 3–6 hours. For every 50 kg of ginger, approximately 0.025 kg of sulfur is needed. The smoking process takes about 40–50 hours for regular ginger and 50–60 hours for higher-quality pieces. Once the ginger turns white, the process is complete.
After smoking, the ginger is taken out and exposed to sunlight. It should be turned 1–2 times daily during the first few days. Drying continues for 4–5 days for the sliced pieces and 5–6 days for the blocks. Finally, the dried ginger is packed in plastic bags, typically 0.5 kg or 1 kg per bag, and sealed for export. This detailed process ensures high-quality, marketable dried ginger that meets international standards.
Enhance Memory Ingredients
Enhance Memory Ingredients such as Phosphatidylcholine, Nervonic Acid, Ginseng Extract, Spermidine Trihydrochloride, Sialic Acid, and EPA.
Here are some memory enhancement materials and their categories and main applications:
Ginkgo biloba extract: It has the effect of improving blood circulation in the brain and enhancing memory, and is often used in health care products and medicines.
Huperzine A: has a certain effect on improving memory, mainly used in related drugs.
Phosphatidylserine: helps improve nerve cell function, enhances memory, and is commonly found in
Nutritional Supplements.
Docosahexaenoic acid (DHA): It is an important part of the brain and retina, which is helpful for brain development and memory improvement, and is often added to infant food and health products.
Choline: is an important raw material for the synthesis of acetylcholine, has a certain effect on memory and cognitive function, and can be found in some nutritional supplements.
The main functions of memory enhancement materials are as follows:
Improve brain blood circulation: Ensure that the brain has adequate oxygen and nutrient supply, help maintain good memory function.
Protect nerve cells: reduce the damage of nerve cells, and enhance their stability and activity.
Promote the synthesis and release of neurotransmitters: such as acetylcholine, which contributes to information transmission and memory formation.
Improve brain metabolism: enhance energy production and utilization, improve brain work efficiency.
Antioxidant effect: Clear free radicals, reduce damage to the brain, protect memory function.
Phosphatidylcholine,Nervonic Acid,Ginseng Extract,Spermidine Trihydrochloride,Sialic Acid, EPA
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