Ginger, a widely used spice, comes in various forms, each offering unique culinary advantages based on their preparation and use. Here's an introduction to the classification of ginger products: Ginger Whole : This form comprises the unprocessed, whole ginger root. It's the raw, fresh rhizome harvested from the ginger plant. Its versatility lies in its ability to be used in both sweet and savory dishes. Often peeled and sliced, whole ginger can be steeped for teas, used in stir-fries, or incorporated into pickles and marinades. Its robust flavor adds a zesty and slightly peppery kick to dishes. Ginger Flakes: Ginger flakes are made by drying and then cutting the ginger into small, irregular pieces. This form offers convenience and a concentrated ginger flavor. Ginger flakes can be rehydrated by soaking in water or added directly to soups, stews, and marinades, infusing the dish with a milder ginger taste. Ginger Granules: These are more finely ground than flakes, offering a quicker infusion of flavor and aroma. Ginger granules are larger than Ginger Powder, providing a slightly stronger taste. They're versatile, suitable for steeping in hot water for teas, sprinkling over dishes as a seasoning, or mixing into baked goods for a consistent distribution of ginger flavor. Ginger Powder: This is the most finely ground form of ginger. It's made by drying and pulverizing the ginger root into a fine powder. Ginger powder is highly concentrated, potent, and easily dissolves in liquids, making it an ideal choice for baking, spice blends, curry pastes, and seasoning meats or vegetables. It's also a popular choice for ginger teas and drinks. Each form of ginger product offers its unique advantages, whether it's the fresh and pungent quality of whole ginger, the convenience of flakes and granules, or the concentrated flavor of ginger powder. The choice of which form to use often depends on the recipe, personal preference, and the desired intensity of ginger flavor in the dish being prepared. Dried Ginger, Dried Ginger whole, Dehydrated Ginger flakes, Dehydrated Ginger Powder Henan Sunny Foodstuff Co.,Ltd. , https://www.hnsunnyfood.com
Chitin membrane is one of the earliest materials used for food preservation. Various fresh-keeping experiments have been conducted using chitin, including strawberries, tomatoes, and bananas. In China, some researchers have successfully applied chitin coating to kiwifruit, achieving promising results in extending shelf life.
Cellulose film has shown good film-forming properties, but it tends to have limited gas permeability. In foreign studies, additives such as fatty acids, glycerol, and proteins are often used to enhance its performance. Although there are numerous researches on cellulose membranes, in China, the improvement of their functional properties remains underexplored.
Starch-based films are made from a widely available and renewable agricultural resource, making them cost-effective and easy to handle. As a coating material, starch films show great potential for use in food preservation. However, research on starch films is still in the early stages, and much work remains to be done to optimize their performance.
Konjac edible film is produced from konjac flour under specific conditions. A study found that using 0.5% konjac flour combined with 500 mg/L of 2,4-D, GA3, and carbendazim was not effective for preserving fresh carrots. Recently, sodium hydroxide-modified konjac flour and blends with xanthan gum have shown promise in improving the effectiveness of konjac films.
Sodium alginate film, derived from alginic acid, exhibits excellent film-forming properties. It has demonstrated significant effects in preserving Red Fuji apples. When used to coat carrots, sodium alginate films showed a lower decay rate compared to cellulose and konjac films, making it a more effective option.
Wheat protein membranes can be created by treating wheat protein with 95% alcohol and glycerin, resulting in a flexible, strong, and transparent film. The addition of cross-linking agents further enhances the film’s properties, increasing its strength and stretchability by 4 to 5 times.
Composite membranes are made by combining sugars, fats, and proteins through a specific process. In China, this type of membrane has been effectively used to preserve Yangshan peaches. In Japan, polymer solutions like starch and protein, mixed with vegetable oils, have been sprayed on citrus and apples, significantly extending their storage life—up to five times longer than usual.