Two methods for processing 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.
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Cultivation techniques of Tianzi series purple eggplant
Purple eggplant has a large cultivation area in the Yellow River basin and north of China, and it is one of the main vegetable varieties in summer and autumn in the north of China. with the increase of protected area in recent years, the cultivation area of eggplant in protected area has increased year by year, which plays an important role in solving the annual supply of vegetables, meeting consumption demand and earning foreign exchange through export. The serious incidence of Verticillium wilt in protected cultivation of purple eggplant is the main factor restricting production benefit. Due to the leverage of market price, continuous cropping is difficult in the main producing areas of purple eggplant, resulting in producers not hesitating to increase production.
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Brief introduction of "Glass Niujiao Pepper" in Liling City
Liling City, located in eastern Hunan, has a subtropical monsoon humid climate, sufficient sunshine, abundant rainfall, fertile soil and a long frost-free period, and has good natural conditions suitable for vegetable growth. There are 38000 hectares of arable land in the city. Since the introduction of ox horn pepper in the late Ming Dynasty, after hundreds of years of natural selection, it has formed a unique local variety-"glass horn pepper". This variety is rich in selenium, germanium and other trace elements, slightly spicy and sweet, can be eaten and processed, bright red and transparent after drying, like "glass", use it as seasoning to cook, can make soup red. Because of the wind
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