What is the planting technique of black garlic?
Black garlic is a food with high nutritional value. It tastes sweet and sour. It tastes as soft as jelly in the mouth. It has no garlic flavor after eating and will not stimulate the stomach. Many people like to eat it. Some people ask what kind of black garlic planting technology is?
1. Black garlic planting technology
Black garlic is not actually planted, but made from fresh raw garlic with skin fermented in a high temperature and humidity fermentation tank for 90-120 days. Compared with fresh raw garlic, black garlic not only retains the original ingredients of fresh raw garlic, but also tastes sour and sweet, has no garlic flavor after eating, and has the effect that fresh raw garlic does not have.
Second, the production method of black garlic
1. Selection of garlic: Select fresh single-headed garlic that is complete, full, insect-free, unpeeled and not moldy, and wash it with clean water.
2. Soak garlic: Soak garlic in clear water for half an hour, let garlic absorb enough water, and then remove and dry it.
Garlic: Put garlic into a clean container, the container should be safe and resistant to high temperatures, you can use glass or ceramics.
4, wrapping paper: the container wrapped in tin foil, as far as possible to seal the package.
5, put the box: put the wrapped container in the oven, set the temperature to about 60 degrees; can also be placed in the rice cooker, set to the insulation state, to ensure that the temperature is maintained between 55-65 degrees.
Fermentation: Let garlic ferment in a container for about 40 days, or it can ferment for 2-3 months. During fermentation, make sure that the oven or rice cooker will not automatically shut down. Due to the long fermentation time, it will not only cost electricity, but also pay attention to safety. Do not put any flammable materials around.
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