Processing of jadeite garlic rice

Emerald garlic rice is crystal clear, salty, sweet, crisp and tender, with a unique flavor. It is a favorite nutrition and health dish and sells well in the international market. The processing method is introduced as follows.

1. Choose raw materials: the garlic used for processing garlic rice should be mature, dry, clean, with a complete coat, free from moth, mildew, fever and deterioration, and eliminate garlic that is too small and single.

two。 Split soaking: artificial loose valve, remove the coat, soak in clean water for 12 hours, and pay attention to timely change of water.

3. Take off clothes and rinse: after soaking, the garlic cloves are moist and swollen. The garlic stalks can be removed by hand or tools, the coat and the transparent garlic film attached to the garlic rice can be removed. Be careful not to hurt the garlic meat.

4. Classification of garlic rice: according to the size of garlic rice particles, the first grade is 230 kilograms per kilogram, the second grade is 300 kilograms per kilogram, and the third grade is 450 grains per kilogram.

5. Blanching cooling: blanching after classification, blanching time is too long or too short will affect the color, luster and brittleness of the product. Usually the formula of blanching liquid is: 100 kg of water, 50 g of citric acid and 75 g of alum. The blanching temperature is about 95 ℃. The blanching time should be observed with the naked eye to stop small bubbles at the garlic stalk. Immediately after blanching, pour into the pot to cool and rinse.

6. Brine pickling: pick up and filter the garlic rice after rinsing and cooling, first pickle with Baume 7 degrees salt water for 24 hours, then add salt water to adjust the concentration to Baume 11 degrees pickling for 24 hours, also add salt water to adjust the concentration to Baume 15 degrees, pickling for 48 hours, finally add salt to adjust the concentration to Baume 22 degrees, pickling for not less than 15 days. When the brine concentration decreases, we should pay attention to adding salt in time to maintain a stable brine concentration.

7. Proper finishing: pickled garlic rice, out of the tank to remove discoloration, insect spots, scars and defective garlic rice.

8. Soup packaging: first prepare Baume 28 degrees salt water, boil and filter to cool, then add 0.35% citric acid, 0.05% sodium hexametaphosphate and 0.03% alum, the pH value of the soup is 2.5-3. Then the garlic rice is bagged (or drummed) by grading and quantification, and the appropriate amount of soup is injected and sealed.