Ginger, the scientific name of traditional Chinese medicine. It is the fresh rhizome of Zingiber officinale, a perennial herb of Zingiberaceae. Its aliases are Ginger Root, Bailayun, Gouzhuang Finger, Wild Lily, Yan Liangxiaozi and Fresh Ginger. Ginger rhizome, dried ginger, turmeric peel and leaf ginger can all be used as medicine. Ginger is pungent and slightly warm. Enter lung, spleen and stomach meridians. It has the effects of relieving exterior syndrome, dispelling cold, warming lung, stopping vomiting, relieving cough and detoxicating. It is often used to treat wind-cold common cold, spleen-stomach cold syndrome, stomach cold vomiting, lung cold cough, fish and crab poison, etc.
Chinese name perennial herbs. Ginger is native to tropical areas of Southeast Asia. I like warm and humid climate, and my ability to resist cold and drought is weak. These plants can only grow during the frost-free period. The optimum growth temperature is 25-28℃. When the temperature is lower than 20℃, the germination is slow, the plants wither when exposed to frost, and the roots completely lose their germination ability. The annual average temperature in most counties of Guangxi is 18- 19℃, the average temperature in July is 25.3℃, and the extreme high temperature is 39℃. 1 monthly average temperature 10.2℃, extreme low temperature -4℃. The frost-free period of the whole year is more than 330 days. The annual rainfall is 900- 1300mm, and the air relative humidity is about 80%.
Slices of fresh ginger with hypertrophy and no tender buds are selected and scalded with boiling water for 5-6 minutes to moisten the starch in ginger. Then every 100 kg of fresh ginger is fumigated with 1.5 kg of sulfur for about 5 minutes, then washed with cold water, and then sent to the drying room for drying. The suitable temperature is 65℃ ~ 70℃. When baking, the temperature should be gradually increased to avoid starch saccharification, deterioration and stickiness. Drying to obtain dried ginger slices.