Processing method of sweet and sour garlic

Sweet and sour garlic is deeply loved by people because of its sweet and sour, tender and crisp, refreshing fragrance and unique flavor. The processing methods are introduced as follows: 1. Raw material selection and treatment. Garlic requires fat, uniform, white skin, fresh and tender texture; remove garlic with thick old skin, diseases and insect pests or rotten garlic; remove garlic roots and leaves, leaving 2 cm leaf stem to prevent garlic cloves from falling apart; remove most of the scales wrapped in garlic; then soak and bleach in clean water, drain water, and pickle. 2. Pickling according to 10% of the weight of fresh garlic with salt. When pickling, first spread a layer of salt in the jar, then a layer of garlic and a layer of salt, press tightly until 80% of the tank is full. The cylinder surface is covered with salt and compacted with stone. After pickling, turn the jar once every morning and evening, and do not turn the tank until the garlic brine reaches 3 / 4 of the height of the garlic. The last time the cylinder is turned over, a bamboo basket or a hole can be placed in the cylinder to make the garlic brine gather inside and it is easy to pour bittern. Every morning and evening with a ladle scoop hole or basket garlic bittern sprinkled on the garlic, fully drenched, after about 7-10 days, that is, salted garlic. 3. Air drying. Remove the pickled salted garlic, drain the water and dry it on the temperature. Turn it 1-2 times a day and bask in 100 kilograms of garlic until there are about 70 kilograms left. 4. Sweet and sour stains. ⑴ preparation of sugar and vinegar solution: the preparation method of sugar and vinegar liquid varies from place to place, and the amount of sugar and vinegar can be adjusted appropriately according to their own taste. ① red garlic: edible red vinegar 70 kg, brown sugar 22 kg, add a small amount of soy sauce and spices. ② garlic: 70 kg of edible white vinegar and 22 kg of white sugar. When preparing, first heat the vinegar to about 80 ℃, then add sugar and other excipients, after all the sugar is dissolved, filter out of the cylinder and set aside. ⑵ sweet and sour stains: put the semi-dry salted garlic into the altar, when it is close to 3 / 4 of the altar height, press it, and then fill it with pre-prepared sweet and sour liquid, generally the ratio of semi-dry salted garlic to sweet and sour liquid is 1:1, the jar mouth should be covered with bamboo strips to prevent the garlic from floating and dehalogenated, and then keep the altar sealed. It can be eaten in a month. The longer the time of sweet and sour soaking, the purer the flavor of the product. 5. Quality standard of finished products. The finished product is reddish brown and milky yellow or milky white, with a sense of luster; the taste is sweet and sour, rich in the garlic flavor of sweet and sour garlic, without peculiar smell; the garlic is intact, uniform in size, crisp and tender, free of garlic stalks, moth-eaten and moldy garlic; the total sugar content is 25%, and the total acid content is 1.2-1.4%.