A method of processing garlic
Garlic is a kind of spicy vegetables that our people like. It contains a variety of nutrients and has essential inorganic elements such as calcium, phosphorus and iron.
Processing season: 1 week after garlic comes on the market. Raw material standard: garlic should be large, white seed uniform skin, head does not crack, no mud. Before processing, it must be washed head by head, then soaked in mixed brine (all kinds of salt water after pickled vegetables processing) for 1-2 days, taken out and put into the jar in batches, layered with salt, 4kg of salt for every 50kg of garlic, and the jar mouth or pool surface covered with salt. Salting time is not less than 45 days. After that, according to 50 kilograms of salted garlic head with 2.5 kilograms of white sugar, 25 kilograms of vinegar, 5 kilograms of soy sauce, 10 liters of water, mixed and boiled in a pot, added to the salted garlic head tank or pool while hot, soaked for a week to become sweet and sour garlic head.
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Garlic boiling liquid used in antiseptic of Wenzhou mandarin
The Winter Solstice carried out the antiseptic experiment of Wenzhou mandarin treated with Chinese herbal medicine in the spring of 1985. The results showed that the treatment of soaking the fruit with 10% garlic boiling solution for 10 seconds had a good antiseptic effect. The formulations of Chinese herbal medicine tested are as follows: (1) 10% boiling solution of Schizonepeta tenuifolia, dandelion, alpinia ginger, Zanthoxylum bungeanum and zedoary turmeric (Wuhe liquid for short); (2) 10% boiling liquid of garlic, tea wilt and soap horn (referred to as Sanhe liquid); (3) 10% boiling liquid of tea wilt and soap horn (referred to as tea soap liquid); (4) 10% tea boil liquid.
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Garlic processing technology
1. Garlic slices and garlic powder choose garlic that is fully ripe, full, spicy and fat. After harvest, cut off the whisker root, cut off the stem disk, soak 1 Mel for 2 days, scrub and peel, wash and dry and cut into thin slices, steam and blanch for 5 minutes. The far-infrared drying device is used, the loading capacity is 5 ℃ per square meter, 6 kg per square meter, the temperature is 65 ℃-75 min, 6 min 7 hours, and when the moisture content of the dry product reaches 5%-8%, it is packed and stored immediately. The rate of finished products is 15% and 20%. Garlic powder only needs to be processed in sliced garlic
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