Processing technology of sweet garlic

Garlic was processed immediately after harvest, and garlic with neat bulbs, fat, white skin and fresh meat was selected as the raw material. First cut off the roots and leaves, leaving the false stem 2 cm long, peel off the thick old garlic, namely scales, wash and drain water, and use 5 kg of salt for every 50 kg of fresh garlic. Sprinkle a layer of salt with each layer of garlic in the jar until most of the time. Another empty cylinder of the same size is stored for cylinder replacement. Changing the cylinder can make the salting degree of the garlic in the upper and lower parts uniform. Change the cylinder once every morning and evening. Until the vegetable brine can reach the 3x4 height of all garlic. At that time, the central part of the garlic will also be dug a hole, so that the vegetable brine can flow into the hole, and the vegetable brine in the hole will be poured on the surface of the garlic with a ladle every morning and evening. At the end of 15 days, it is called salty garlic.

Take the salted garlic out of the jar and spread it out on the mat to dry, so as to reach 65% and 70% of the original weight. Turn it once a day when you are in the sun. Indoors at night or properly covered to prevent Rain Water. After drying, if the garlic skin is loose, peel off, then use vinegar 70 kg per 100 kg of dried salted garlic and 32 kg brown sugar to make sugar and vinegar. Heat the vinegar to 80 ℃, then add brown sugar to dissolve it. Can also drink to add five spice powder and Shannai, star anise and so on a little. First, put the dried salted garlic into the jar, gently press it to the jar's 3x4, and then fill the jar with the prepared sweet and sour fragrance. Basically, the amount of garlic is equal to that of fragrance. And block a few pieces of bamboo across the neck of the jar to prevent the garlic from floating. Then the jar mouth is tightly bound with plastic film and then coated with concrete to seal it. It will mature in about two months, of course, it will take longer and the quality of the finished product will be better. Such sealed garlic can be preserved for a long time. According to the experience of Zhenjiang, every 50 kg of fresh garlic can be made into 45 kg of salty garlic and 36 kg of sweet and sour garlic.

The above sweet and sour garlic products are reddish brown due to the use of brown sugar. If you do not use brown sugar and switch to white sugar and white vinegar, the products are milky white or milky yellow, which is extremely beautiful. Garlic contains inulin, which can be converted into fructose in salting fermentation, so salty garlic also feels sweet.