Skillfully making characteristic fresh garlic products

Fresh garlic on the market season, using general practical technology to process it into a variety of characteristic fresh garlic products, the products are bright and full, fragrant and crisp, and have a certain market potential, suitable for family and small and medium-sized enterprise production.

Tender garlic and chili sauce: raw materials: mature, high quality large fresh tender garlic 7.5 kg, big, bright red, disease-free pepper 10 kg, Douchi 1.5 kg, salt 1.5 kg, liquor 1.2 kg, soy sauce 1.2 kg, monosodium glutamate 20 g.

Production: split garlic, peel and heel, remove chili stalks, wash and grind, add seasoning, stir evenly into sauce, sterilize the bottle and seal the sauce, which can be eaten after 1 month.

Chopped garlic with crispy jade fat: materials: the newly harvested garlic is screened and graded, peeled off the skin and then processed. The new garlic should not be stored for more than 4 hours.

Production: (1) blanching. First boil 4 times the dried garlic, pour in the garlic and stir to make it hot evenly. When it comes to "transparent but not noodle", put it into cold water to dissipate heat. (2) pickling. After becoming brittle, the garlic is immediately transferred to the pickle and 7% salt water is added. When pickling, 100 kilograms of fresh garlic is mixed with 13 kilograms of salt and 70 kilograms of salt to form 25 Baume degrees of brine. It will be ready after 90 days. The product is milky white, glossy, no smell, tulips crisp and tender.

Garlic delicious honey: raw materials: 100 grams of fresh garlic cloves with clean peeling, 10 milligrams of honey and 20 milligrams of lemon juice.

Production: wash the garlic, steam in a steamer with drawer cloth for 5 to 6 minutes, remove, put into a teacup, add appropriate amount of honey, hot water and lemon juice and serve. It tastes delicious.

Ginger and garlic mixed drink: raw materials: 100 grams of fresh garlic cloves with clean peeling, 10 milliliters of honey, 5 grams of Chen ginger.

Production: remove Chen ginger, wash garlic, mix and grind into a cup, add honey, pour in hot water, stir and drink while hot. If an appropriate amount of tangerine peel is added to taste more fragrant, it can relieve fatigue and enhance immune function.

Green jadeite garlic: ingredients: 5 kg garlic, 2 kg green leaves of cabbage, 1 kg white radish, 1 kg green onion, 30 g ginger, 50 g refined salt, 30 g pepper, 30 g fennel, 400 g vinegar.

Production: cut the green leaves of cabbage into strips, wipe the radish into thin strips, chop the ginger, add garlic and mix well into the altar; put the refined salt, pepper and fennel in boiling water, add vinegar after cooling, then pour the mixture into the garlic jar, seal the jar and place it in the shade for 20 days, the finished product is green, like jade.

Characteristic compound garlic powder: raw material: mature, high-quality fresh white garlic.

Production: split the garlic, peel, heel, rinse, drain, add 1/3 of the weight of garlic cloves to beat pulp, filter with coarse gauze. The slurry is dehydrated by centrifuge or press, spread the wet powder on a baking plate, bake at 50 ℃ ~ 60 ℃ for 5 hours, and crush while it is hot. Sifted with 80mm 100 mesh screen and packed. Such as garlic powder according to the proportion of 78% to 85%, add fennel, Hu (flower) pepper, onion powder, ginger powder to form spicy garlic powder; garlic powder according to the proportion of 90% to 92%, add chilli powder, ginger powder, salt and monosodium glutamate to become compound seasoning garlic powder. Garlic powder is made into delicious compound garlic powder by adding onion powder, shrimp powder, monosodium glutamate and so on in 90% proportion.