Production technology of crispy garlic slices
Garlic taste delicious, nutritious, high medicinal value. However, garlic has a short storage period, easy to germinate, easy to mold, and also has a special odor, which directly affects its therapeutic value. The crispy garlic slices are white to creamy porous flakes, with high preservation rate of allicin and amino acids, garlic fragrance and honey fragrance, no odor and peculiar smell, and good effect.
Its processing points are: ① material selection-garlic mature and complete, no moth and mildew deterioration phenomenon. 2 divided-will accept the qualified garlic cut into petals.③ peeling-garlic cloves poured into the peeling solution prepared by inorganic solvents and surfactants, soaked at 20-30℃ for 3-4 minutes, removed and rinsed with water. 4 slice-cut the garlic cloves with water into thin slices about 2mm thick. 5 deodorization-garlic tablets poured into organic acids, β-cyclodextrin and magnesium chloride, such as the preparation of deodorizing solution, soaked at 50℃ for 3 hours after removal, and then rinsed with water. Pretreatment-30% honey solution is prepared in the sugar storage tank, quantitative sodium chloride, citric acid, calcium magnesium salt, licorice extract, clove and other spices are added, and 0.05% sodium benzoate is added, and the mixture is processed by colloid mill; then the deodorizing garlic tablets are placed in the vacuum immersion tank, sealed and evacuated to 0.09MPa; then the sugar solution switch is opened, and the honey solution is sprayed for 15 minutes, and then aerated for 40 minutes. The vacuum treatment aims at preventing garlic slices from browning, preventing garlic slices from deforming and improving garlic slices flavor. Vacuum drying-factors affecting product quality are vacuum, temperature, time, garlic thickness, etc. The higher the vacuum, the crisper the product and the shorter the drying time. Flavor adjustment-spray different aroma substances on the baked garlic slices with a seasoning machine. Graded packaging-after cooling, the garlic slices are graded, weighed, and vacuum inflated with composite plastic film.
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The benefit of interplanting garlic ginger is good.
In the history of Zhucheng City, Shandong Province, single cropping was mostly used to cultivate ginger, and the experiment and demonstration of interplanting garlic ginger began in the 1980s, and good economic benefits were obtained. However, due to the lack of matching intercropping techniques, such as not leaving interplanting lines, the pieces of ginger interplanted become smaller, and some of them can not meet the export standards, which affects the enthusiasm of ginger farmers. In order to explore the cultivation techniques of garlic and ginger interplanting, the author conducted many experiments and investigations in Chengguan Town and Lvbiao Township from 1992 to 1995, summed up the matching techniques suitable for local garlic and ginger interplanting, and obtained garlic and ginger pairs after popularization.
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Planting techniques of summer eggplant in July
Summer eggplant in the open field likes water, so it is necessary to replenish water and keep the soil moist during the long drought and no rain in July. During watering, fertilizers ammonia bicarbonate, monoammonium phosphate and potassium sulfate are dissolved in water with concentrations of about 0.3%, 0.15% and 0.2%, respectively. After filling a ditch with heavy water during furrow irrigation, the above fertilizers are scattered evenly in the ditch to melt, and the dosage per mu can be 15-30 kg, 10 kg and 10 kg respectively. If there is no shortage of water, you can dig a nest among every four eggplants.
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