Bleached Dry Ginger
Introduction
Central Food Technological Research Institute has produced bleached/limed dry ginger.
In this method fresh ginger is cleaned thoroughly to remove the adhering soil and dirt. The outer skin is scrapped off using SS knives or sharp-edged bamboo device. It is washed, partially sun-dried and then soaked in limewater overnight and dried in the sun. The process of dipping and drying is repeated two or three times and finally dried to a moisture level of 10-12% and packed in polythene-lined gunny bags.
Areas of Applications:
Used as spice in traditional dishes.
Stage of Development:
Fully developed and available commercially.
Equipments:
No major equipment is required.
Raw materals:
Fresh green ginger, lime.
Economic Data:
One can produce 50 kg bleache ginger /day with an investment of Rs. 2 lakh.
