Thailand Ginger Processing

1. Brief Introduction to Thailand Ginger Industry
Ginger (Zingiber officinale Roscoe), called "Khing" in Thai, is an important spice in Thailand. Ginger is grown in the whole country and is widely used as an ingredient in the food, pharmaceutical, cosmetic and other industries. In 2012, Thailand produced 150,000 MT of ginger, representing 7% of the world production and ranking fifth after India, China, Nepal and Nigeria. Thai ginger is noted for its outstanding quality, with the taste considered far superior to its Chinese counterpart. The Thailand season for fresh ginger runs from December until March, and young ginger harvest season is from September to November.

Thai people use ginger to reduce the fishes smell in many dishes. Chopped ginger is fried with meat as well as Yam Pla Tu(Thai Mackerel Salad) and Yam Pla Kra-pong(Sardine Salad). The skin is usually peeled off before using. The younger ginger can be sliced and eaten as a salad or added into stir fried dishes. The skin for young ginger can be left on for cooking. Pickled ginger, which is prepared from young ginger roots, accompanies many dishes in Thai cuisine from appetizer to main course. Ginger in Thailand is also in the form of candied ginger, ginger ale, ginger beer, ginger powder, etc.
2. Ginger Products in Thailand Market
2.1 Pickled sushi ginger

Pickled sushi ginger(Gari or Amazu shoga) is thin sweet ginger slices served alongside sushi or sashimi. It is eaten between sushi pieces as a palate cleanser, helping to clean your taste buds and enhance flavors. Pickled sushi ginger can also be eaten as a seasoning to rice. 
Sushi ginger is easy to make and here is an example.
1). Add vinegar, sugar and salt in a pot and let it boil. Turn off the fire and let the solution cool.
2). Peel the ginger and slice it very thin.
3). Pack the sliced ginger loosely in a jar and pour the cooled vinegar solution on it.
4). The ginger is ready to eat within a few hours.
2.2 Red pickled ginger
Red pickled ginger(Beni Shouga) is a deep red thin strips of ginger. It is similar to gari but is red in color and usually shredded. Red pickled ginger is served on many Japanese dishes such as okonomiyaki, takoyaki, yakisoba, oyakodon, etc.
2.3 Crystallized ginger

Crystallized, or candied ginger is a sweet treat with a warm spicy flavor and chewy texture. It is made by slicing the ginger rhizome, cooking in a sugar syrup and then coating in crystallized sugar.
Crystallized ginger makes a wonderful snack and also can be chopped and adds flavor to sweet sauces, stir fry dishes, fruit desserts, cakes, cookies, etc. You can also add one or two slices to a cup of tea.
2.4 Ginger Powder
Ginger powder can be used in a wide variety of dishes. It’s very healthy and useful for baking, marinades and sauces. 

3. Ginger Processing and Related Equipment
3.1 Ginger Washing 
Ginger has a rough and cracked surface which is prone to be heavy contaminated with soil that is difficult to remove. Ginger washing requires large amounts of washing water and therefore generated high volumes of waste water. 
Ginger spray washing machine is the special equipment for cleaning ginger and other vegetables and fruits which have rough surface with deep wrinkles, small holes and slits. Adopting high-pressure water flow for washing ginger, having high impurities reduction efficiency. Equipped with circulating water pump and filtered water tank, realizing cycle use to save cleaning water.
3.2 Ginger Peeling 
Ginger peeling is an important step in various ginger processes. Gingers are irregular in shape and not in a spherical geometry, so that hand peeling would be tedious, time-consuming and labor intensive. 
Brush type ginger washing and peeling machine adopts specially designed brush for processing gingers, having high efficiency. The motor drives the brush roller to roll the gingers to complete cleaning and peeling with the help of water spray.
3.3 Ginger Cutting

Manual cutting of ginger with blade or knife is time-consuming and complex. Using ginger slicing/shredding machine will reduce time and savor labor. Meanwhile it’s cleaner with high output. 
Ginger garlic slicing machine can be used independently or with production line to cut ginger into slices. Easy operation, high output, high efficiency, easy to maintain.
Ginger shredding machine is used for cutting ginger into strips. It employs Japanese technology and further improved. Ginger slices are put into the ginger shredder to get shredded ginger. The machine has high accuracy and large capacity.
3.4 Ginger Drying 
Ginger rhizomes contain about 82.6% moisture. Drying ginger can preserve the rhizomes and reduce the volume so that to lower the cost of packaging, storing and transportation. 
Hot air drying oven adopts circulated hot air in the oven to get materials dried. Equipped with adjustable air divider plate inside the oven, gingers can be dried evenly.
3.5 Ginger Powder Crushing
Dried sliced ginger can be ground by this machine to form ginger powder. The fineness can be adjusted by changing different sieves. 
3.6 Ginger Packing
Fresh ginger, dried ginger slice can be packed by vacuum packing machine. Ginger powder is suggested to be packed by automatic powder packing machine.

4. Ginger, Great Galangal and Finger Root

Galangal(Alpinia galanga) is a member of the same family(Zingiberaceae) as ginger(Zingiber officinale). It is called "Kha" in Thai. Other names include greater galangal, khaa, Thai ginger, Siamese ginger, blue ginger, laos root, etc. Galangal is an essential ingredient in many Thai dishes. It is used in curry pastes and soups such as Tom Yum and Tom Kha Gai. Galangal appears similar to ginger. Both grow underground and the cooking method is the same too. Galangal also has many of the same medicinal properties as its cousin ginger. However, galangal and ginger are not the same. Galangal has a very distinct flavor and more peppery than ginger. Thai cooks would tell you not to substitute ginger for galangal. Galangal is lighter in color and much harder to cut and need to be cooked for a longer time to become tender. 
Finger Root(Boesenbergia rotunda) is also in the ginger family. It is also called Chinese keys, fingerroot, Chinese ginger in English, and gra-chai, krachai in Thai. Finger root is used to tame fishiness or meat odor. It also enhances the flavor of fish dishes. One of the dishes it’s added in is kaeng tai pla.

Source LINK: http://vegetable-machine.com/solution/Thailand-Ginger-Processing.html
Contact EMAIL: foodmachinemanufacturer@gmail.com for ginger processing solutions and machines, and we can supply quality ginger processing machines and equipment.