Processing technology of garlic

Garlic alias garlic, Hu garlic, ancient name gourd. It is a cultivated species of the genus Allium in the Liliaceae that forms bulbs with scale buds. Garlic has a high nutritional value. Its flavor is special, color, fragrance, taste and death are all ready, which can satisfy people's dietary desires at multiple levels. Garlic is white and spicy, sticky and spicy, shaped like pearl white jade, and full of stamina. Garlic sprouts tender sweet, green and white separated, crispy and delicious. Garlic sprouts green and delicious, spicy with spicy garlic aroma, refreshing appetizer. Garlic can be eaten raw, mixed, fried, or as a seasoning. It can also process a variety of foods. Generally processed into garlic powder, garlic slices, garlic oil, garlic sauce, can also be processed into sweet garlic, sour garlic, salt garlic and so on.

1. Garlic powder

Raw material selection: fresh ripe garlic is selected, insect spots, pathological changes and sprouting garlic are eliminated.

Peel: garlic stripping open sub-valve, immersed in cold water for 1 hour, rub to leather.

Rinse: peeled garlic cloves, rinse with water, drain.

Beating: garlic cloves are beaten in a beater.

Filtration: beating, to the country into garlic to get 1/3 of the water, and then filter garlic pulp with coarse gauze, garlic residue collection.

Slurry dehydration: available centrifuge dehydration, can also be used in addition to squeezing water, water requirements to quickly clean, in case garlic paste flavor affect quality.

Drying: Immediately spread dehydrated garlic powder flat on a baking tray and send to the drying room. Keep the temperature of drying room at 50-60℃, dry for 5 hours, discharge moisture in time during drying, and speed up drying speed.

Crushing: the drying garlic powder while hot with a grinder crushing, sieving, so that it becomes uniform flour-like.

2. Dehydrated garlic slices

Raw material selection: selecting fresh garlic with proper maturity, complete garlic cloves, no diseases and insect pests, no deterioration, diameter of more than 4-5 cm, eliminating single-headed garlic and small garlic.

Processing: garlic peeled to pedicel, manual sub-flap, and then peeled.

Rinse: Rinse with water to remove a transparent film on garlic meat until the water is clear and transparent.

Slice: Put the garlic cloves with water into the slicer and slice them. The blade should be sharp and the thickness of the garlic slices should be uniform.

Rinse: Put the good garlic slices into the sink and rinse 3-4 times to wash off the mucus and sugar on the surface of the garlic slices.

Dry: the garlic with centrifuge dry, dry time to spin about 2 minutes is appropriate, too long garlic easy to hair bran.

Drying: dry the revolutionary garlic slices and send them to the drying room for baking at 55-65℃ for 6-7 hours. Pay attention to ventilation when baking. When the garlic water content is about 5%, you can leave the room.

trimming; removing yellow, burnt, thick and thin garlic slices, removing impurities and grading.

Packaging: packaging, warehousing, storage under dry conditions.

3. Pickled garlic

Raw material selection: 25kg of intact, disease-free and spoil-free fresh garlic, 5kg of salt, 6kg of water, 0.125kg of orange peel.

Treatment: Remove the roots of garlic and peel by hand.

Soak, rinse: the peeled garlic with water fully rinsed, then soaked in water for 24 hours, removed and drained.

Into the tank: garlic into the tank, put a layer of salt, a layer of garlic, and pour cold boiled water, add a small amount of orange peel, water to submerge garlic. In the first week, it is turned once a day. After all the salt is dissolved, it is sealed and placed. It is ready in one month.

4. Garlic rice

Raw material selection: selecting fresh garlic which is ripe, complete, disease-free and spoil-free. Remove single head, small garlic.

Treatment: garlic head to pedicle, peel, sub-flap, and then peel.

Rinse: Wash garlic cloves with water to remove the transparent film.

Grading: Grading according to garlic grain size. Class I: about 230-300 capsules per kg; Class II: 300-450 capsules per kg; Class III: 450-600 capsules per kg.

Blanching and cooling: 100kg of water, 0.05kg of citric acid and 0.015- 0.1kg of alum are mixed into blanching solution and boiled. Pour the garlic into the boiling blanching solution. Strictly control blanching time, until garlic pedicle stop bubble, can not make garlic surface hair "face" phenomenon. Blanching temperature should be controlled at about 95℃. Remove from pan immediately after blanching and pour into water to cool. Be sure to cool thoroughly.

Salting: Dry the rinsed garlic. Immerse in Baume 7 degree brine for 24 hours. Add salt to make it 11 Baume and soak for 24 hours. Add salt to make its concentration reach 15 Baume degree, soak for 48 hours, finally adjust the salt water concentration to 22 Baume degree, soak for 15-25 days.

Trim: garlic material out of the tank, again remove the color, disability, moth eaten garlic.

Soup preparation: Add 0.35% citric acid, 0.05% sodium hexametaphosphate and 0.03% alum to boiled and filtered saline at 23 Baume to make the pH of the soup solution 2.5-3.0. After cooling, put garlic into a bucket and pour in the soup.