Processing of garlic rice

1. Seed selection. Garlic is required to be mature, dry, clean, with a complete outer skin, no moth, no mildew, and eliminate garlic that is too small and single-headed.

2. Split and soak. Artificial split, remove the garlic rod and skin, retain the endothelium, soak in clean water for 12 hours, and change the water at the right time.

3. Peeling. Remove garlic stalk, endothelium and transparent garlic film attached to garlic, do not hurt garlic meat. And rinse it clean.

4. Grading. According to the size of garlic cloves, the first grade is 230 Mel 300 tablets per kilogram, the second class is 300 Mel 450 tablets per kg, and the third class is 450 Mel 600 tablets per kg.

5. Blanch and cool. The formula of blanching liquid is as follows: 100 kg of water, 50 g of citric acid and 100 g of alum. The liquid temperature is 95 ℃. If the blanching time is too long or too short, it will affect the green, luster and brittleness of the product, so it is advisable to stop bubbling at the garlic stem. The garlic cloves are scalded and immediately poured into the pot to cool and rinse (cool through).

6. Pickling. Pick up the rinsed garlic cloves and drain, marinate them with Baume 7 degrees brine for 24 hours, then add salt water to adjust the concentration to 11 Baume degrees, marinate for 24 hours. Add salt, adjust the concentration of salt water to 15 degrees Baume, marinate for 48 hours. Finally, add salt and adjust the concentration to 22 Baume degrees, pickling sand for not less than 15 days. In the meantime, when the concentration of salt water decreases, salt should be added in time to maintain a stable concentration.

7. Finishing. After the garlic cloves are out of the jar, remove discoloration, insect spots, scars and other garlic cloves, and remove the residual garlic stalks, endothelium and garlic film.

8, with soup, bucket (bag). First prepare salt water with a concentration of 28 Baume degrees, boil and filter to cool, add 0.35% citric acid, 0.05% sodium hexametaphosphate and 0.03% alum, so that the PH value of the soup is 2.5. 3. When filling the bucket (bag), the garlic cloves are graded and quantitatively loaded into the bucket (bag), and then the soup is injected and sealed, which is the finished product of garlic rice.

9. Finished product standard. White or milky white, glossy, transparent salt water, allowing a small amount of garlic meat crumbs that do not cause turbidity; garlic rice is crisp and tender, with "bite"; no peculiar smell; particles are intact.