(1) Garlic powder. 1Materials: Use full-grown, large, complete, mildly spoiled garlic as a raw material, remove the garlic stalks with a knife, and peel off the skin and thin garlic flowers attached to the garlic cloves.
2 Production: Wash the peeled garlic with clean water and dig the spotted and discolored parts of the garlic cloves. The water was cut into slices having a thickness of about 1.6 mm with a microtome, washed in a bamboo sieve for 3 to 5 times, and then centrifuged for about 2 minutes for dehydration. The dehydrated pieces of garlic are immediately spread out and air-dried. After drying, they are spread on a bamboo plate and are about 1.5 cm thick. They are dried in a drying room at about 65°C. The dried garlic slices are pale yellow. The dried garlic pieces are crushed into powder in a pulverizer and passed through a sieve of 80-100 meshes to obtain garlic powder. The garlic powder packaged into 10 to 25 grams of parcels for sale.
(2) Sweet garlic. Immediately after the harvest, the garlic was processed. The bulbs were neat, hypertrophied, and the skin color was white. The fresh garlic was used as raw material. First cut the roots and leaves, leave a false stem 2 cm long, peel off the thick old garlic skin that is wrapped on the outside, remove the scales, wash and drain the water, and use 5 kg of salt per 50 kg of fresh garlic. Put a layer of salt on each layer of garlic in the tank, and put it in half. Another cylinder of the same size is used as a cylinder change. Changing the cylinder makes the degree of salting of the garlic on the upper and lower parts uniform. Change cylinders every morning and evening. Until the vegetable brine reached the full 3/4 of garlic. At the same time, the central part of the garlic will be shaved, so that the vegetable brine will flow into the hole. Every morning and evening, the brine in the scoop will be used to pour the garlic on the surface. After 15 days, it was called salty garlic.
The salty garlic head is removed from the tank and placed on a mat to dry it. It is advisable to dry it to 65% to 70% of the original weight. Turn it every day during the sun. Late night income is properly covered or protected from rain. After the sun, if there are loose skin of garlic peeled, and then according to every hundred pounds sun dried salty garlic head with vinegar 70 kg, the ratio of 32 kg of brown sugar, sweet vinegar, first heated vinegar to 80 °C, then add brown sugar Let it dissolve. You can also add a variety of spices and Shanna, star anise and so on. The sun-dried garlic head was first put into the altar, pressed lightly, and placed at 3/4 of the jar, and then the above-prepared sweet and sour liquid was filled in the altar. Basically, garlic and fragrant liquids are used in equal amounts. And at the side of the altar, a few bamboo pieces were strung to prevent the garlic from floating. Then use a plastic film to bind the mouth of the altar tightly and apply it to the mouth of the altar to seal it. It can mature after roughly two months. Of course, the time will be longer and the finished product quality will be better. This sealed garlic can be preserved for a long time. According to Zhenjiang's experience, raw materials for each 50 kg of fresh garlic can be made into 45 kg of salted garlic and 36 kg of sweet and sour garlic.
Due to the use of brown sugar, the sweet and sour garlic head mentioned above is reddish-brown. If white sugar and white vinegar are used instead of brown sugar, the product will be milky white or milky yellow, which is very beautiful. Garlic contains inulin. In salted fermentation, the inulin it contains can be converted to fructose, so that the salty garlic also feels sweet.
(3) Dehydrated garlic slices.
1 product features: color yellow, no black and no red, no debris.
2 Technological process: fresh garlic → Chetty → split flap, peeling the endothelium → slice → rinse → throw water → spread sieve → dry → scale coat → sieve → pick → pack.
3 production points:
Chetty, skinning: Cut the garlic into qualified garlic, pick out the garlic, peel off the underwear, place it in a permeable container, and put it in a dry, ventilated, cool place. Strive to process within 24 hours.
Sectioning: Wash the dust with water, rinse the film, and then slice it with water in the slicer. The slice thickness is about 1.5 mm, and slice while flushing.
Rinse: Put the cut garlic pieces into the bamboo bowl and place them in the water tank to rinse with running water to remove the mucus and sugar on the surface of the scales and garlic pieces. Usually rinse 4 times.
Discard the water: Use a centrifuge to dry the surface of the garlic and shake it for about 2 minutes.
Spreading, drying: Spreading should be uniform and not too thick. After the sieving, the garlic pieces are placed in a drying room and dried. The drying temperature is about 65° C., and the drying time is generally 5 to 6 hours, so that the moisture content is reduced to 4% to 4.5%.
Fan, sifting: The dried garlic pieces are fanned to remove the remaining scale pieces, and sieves are used to remove the chips.
Picking: remove triangles, color films and other impurities, the operation should meet the health requirements.
Packing: The selected garlic pieces are packaged after inspection, and the moisture content is controlled below 6% during packaging.
(4) Rose sugar and garlic.
1 Product features: yellowish-brown color, transparent, tender and crispy, with strong sweetness and rose aroma.
2 raw material formula: 10 kg of fresh garlic, 4 kg of sugar, 200 grams of vinegar, 700 grams of salt, rose 100 grams.
3 process: fresh garlic → go to the root → go to the old skin → soak → drain → install altar → salting → turn dry → cooling → add sugar → vinegar → finished product.
4 production points:
Soaking: Remove the fresh garlic, remove the old skin, soak it in the water for 3 to 5 days, remove the spicy taste, and change the water twice a day.
Altar and salting: remove the soaked garlic, drain it, and let it dry for one day. Add it to the altar and add salt for 2 days. Turn it once a day, remove the garlic and let it dry in the sun for 10 to 12 hours. Mix several times, when wrinkles appear on garlic skin, cool it in cool place.
Marinated in sweet and sour sauce: Place the cooled garlic on the altar, add sugar, a layer of garlic and a layer of sugar, turn it once in 2 days, add vinegar and rose after the sweet taste is immersed in the garlic, and reverse once on the second day. Eat in a few days
2 Production: Wash the peeled garlic with clean water and dig the spotted and discolored parts of the garlic cloves. The water was cut into slices having a thickness of about 1.6 mm with a microtome, washed in a bamboo sieve for 3 to 5 times, and then centrifuged for about 2 minutes for dehydration. The dehydrated pieces of garlic are immediately spread out and air-dried. After drying, they are spread on a bamboo plate and are about 1.5 cm thick. They are dried in a drying room at about 65°C. The dried garlic slices are pale yellow. The dried garlic pieces are crushed into powder in a pulverizer and passed through a sieve of 80-100 meshes to obtain garlic powder. The garlic powder packaged into 10 to 25 grams of parcels for sale.
(2) Sweet garlic. Immediately after the harvest, the garlic was processed. The bulbs were neat, hypertrophied, and the skin color was white. The fresh garlic was used as raw material. First cut the roots and leaves, leave a false stem 2 cm long, peel off the thick old garlic skin that is wrapped on the outside, remove the scales, wash and drain the water, and use 5 kg of salt per 50 kg of fresh garlic. Put a layer of salt on each layer of garlic in the tank, and put it in half. Another cylinder of the same size is used as a cylinder change. Changing the cylinder makes the degree of salting of the garlic on the upper and lower parts uniform. Change cylinders every morning and evening. Until the vegetable brine reached the full 3/4 of garlic. At the same time, the central part of the garlic will be shaved, so that the vegetable brine will flow into the hole. Every morning and evening, the brine in the scoop will be used to pour the garlic on the surface. After 15 days, it was called salty garlic.
The salty garlic head is removed from the tank and placed on a mat to dry it. It is advisable to dry it to 65% to 70% of the original weight. Turn it every day during the sun. Late night income is properly covered or protected from rain. After the sun, if there are loose skin of garlic peeled, and then according to every hundred pounds sun dried salty garlic head with vinegar 70 kg, the ratio of 32 kg of brown sugar, sweet vinegar, first heated vinegar to 80 °C, then add brown sugar Let it dissolve. You can also add a variety of spices and Shanna, star anise and so on. The sun-dried garlic head was first put into the altar, pressed lightly, and placed at 3/4 of the jar, and then the above-prepared sweet and sour liquid was filled in the altar. Basically, garlic and fragrant liquids are used in equal amounts. And at the side of the altar, a few bamboo pieces were strung to prevent the garlic from floating. Then use a plastic film to bind the mouth of the altar tightly and apply it to the mouth of the altar to seal it. It can mature after roughly two months. Of course, the time will be longer and the finished product quality will be better. This sealed garlic can be preserved for a long time. According to Zhenjiang's experience, raw materials for each 50 kg of fresh garlic can be made into 45 kg of salted garlic and 36 kg of sweet and sour garlic.
Due to the use of brown sugar, the sweet and sour garlic head mentioned above is reddish-brown. If white sugar and white vinegar are used instead of brown sugar, the product will be milky white or milky yellow, which is very beautiful. Garlic contains inulin. In salted fermentation, the inulin it contains can be converted to fructose, so that the salty garlic also feels sweet.
(3) Dehydrated garlic slices.
1 product features: color yellow, no black and no red, no debris.
2 Technological process: fresh garlic → Chetty → split flap, peeling the endothelium → slice → rinse → throw water → spread sieve → dry → scale coat → sieve → pick → pack.
3 production points:
Chetty, skinning: Cut the garlic into qualified garlic, pick out the garlic, peel off the underwear, place it in a permeable container, and put it in a dry, ventilated, cool place. Strive to process within 24 hours.
Sectioning: Wash the dust with water, rinse the film, and then slice it with water in the slicer. The slice thickness is about 1.5 mm, and slice while flushing.
Rinse: Put the cut garlic pieces into the bamboo bowl and place them in the water tank to rinse with running water to remove the mucus and sugar on the surface of the scales and garlic pieces. Usually rinse 4 times.
Discard the water: Use a centrifuge to dry the surface of the garlic and shake it for about 2 minutes.
Spreading, drying: Spreading should be uniform and not too thick. After the sieving, the garlic pieces are placed in a drying room and dried. The drying temperature is about 65° C., and the drying time is generally 5 to 6 hours, so that the moisture content is reduced to 4% to 4.5%.
Fan, sifting: The dried garlic pieces are fanned to remove the remaining scale pieces, and sieves are used to remove the chips.
Picking: remove triangles, color films and other impurities, the operation should meet the health requirements.
Packing: The selected garlic pieces are packaged after inspection, and the moisture content is controlled below 6% during packaging.
(4) Rose sugar and garlic.
1 Product features: yellowish-brown color, transparent, tender and crispy, with strong sweetness and rose aroma.
2 raw material formula: 10 kg of fresh garlic, 4 kg of sugar, 200 grams of vinegar, 700 grams of salt, rose 100 grams.
3 process: fresh garlic → go to the root → go to the old skin → soak → drain → install altar → salting → turn dry → cooling → add sugar → vinegar → finished product.
4 production points:
Soaking: Remove the fresh garlic, remove the old skin, soak it in the water for 3 to 5 days, remove the spicy taste, and change the water twice a day.
Altar and salting: remove the soaked garlic, drain it, and let it dry for one day. Add it to the altar and add salt for 2 days. Turn it once a day, remove the garlic and let it dry in the sun for 10 to 12 hours. Mix several times, when wrinkles appear on garlic skin, cool it in cool place.
Marinated in sweet and sour sauce: Place the cooled garlic on the altar, add sugar, a layer of garlic and a layer of sugar, turn it once in 2 days, add vinegar and rose after the sweet taste is immersed in the garlic, and reverse once on the second day. Eat in a few days
Rushan Jinguo Food Co., Ltd , https://www.jinguofood.cn