Processing of dehydrated garlic slices and sweet and sour garlic

1. Dehydrated garlic slices are selected into fresh garlic with good maturity, no trauma, no disease, white color and large size. After pedicle removal, peeling and peeling, they are sliced with water, and then rinsed with citric acid aqueous solution to reduce the activity of garlic enzyme. Note that rinsing must be completed within 24 hours after slicing, so as to prevent garlic slices from producing colored pigments due to oxidation and affecting the color of the finished products. The rinsed garlic slices were divided into three stages by temperature control dehydrator, which required that the temperature should be controlled at about 60 ℃ in the early stage, increased properly in the middle stage, and more than 70 ℃ in the later stage, but the maximum should not exceed 78 ℃, so as to avoid coking and affecting the flavor and color of garlic slices. When the water content of garlic slices is reduced to about 5%, the finished product will be obtained.

Second, sweet and sour garlic peel off two layers of garlic, soak it in clean water for a week, change the water every day during soaking to reduce the spicy taste of garlic; then fish out and dry until the skin is wrinkled in the fashion jar; press every 50 kilograms of garlic, add 35 kilograms of sugar, 25 kilograms of aged vinegar, 20 kilograms of soy sauce, 200 grams of pepper, ingredients should be boiled into juice and then put into the jar. The finished product will be sealed for 25 days and 30 days.