MySheen

A method of processing garlic

Published: 2024-11-08 Author: mysheen
Last Updated: 2024/11/08, Garlic is a kind of spice vegetable loved by Chinese people. It contains a variety of nutrients, and has the necessary inorganic elements such as calcium, phosphorus, iron and so on. Processing season: 1 week after garlic is on the market. Raw material standard: the garlic head should be big, the seed skin is white, the size is not cracked, there is no mud. Wash head by head before processing, then soak in mixed brine (all kinds of salt water after pickles are processed) for 1-2 days, remove it and put it into the tank in batches, add salt layer by layer, use 4 kg of salt for every 50 kg of garlic, cover the cylinder mouth or pool surface with salt and seal. Salt

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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