Garlic variety: Lhasa white garlic
Local varieties on the outskirts of Lhasa, Xizang autonomous region. Garlic is flat and round, large and neat, with a white skin, with an average weight of 150 grams per head, up to 250 grams. Each garlic has more than 20 cloves, and the garlic clothes are white. Cold tolerance, early tolerance and low bolting rate. Local cultivation can be carried out in spring and autumn, sowing in the first and middle of March or the first half of October, and garlic can be harvested from late August to early September. About 2500 kilograms of garlic is produced every 667square meters.
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Garlic Variety-- Hongpi 1
First, the characteristics. The garlic of this variety has a red skin, a diameter of about 3 cm, a single garlic weight of 80-100 grams, 5-6 cloves of each garlic head, the lower half of the garlic stem is red, the garlic stem and bolts are solid, the cross section of the garlic stem is round, the base is about 1.2 cm thick (diameter), and the plant height is about 80 cm. Heat resistance, cold resistance, strong growth potential. Hongpi No. 1 is a medium-ripe variety, and the growth periods of garlic seedlings, bolts and heads are 3 months, 4.5 months and 5 months, respectively. Yield of garlic seedlings per mu is 2500-3500 kg and garlic bolts per mu is 200,400-400kg.
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Processing technology of garlic slices
Processing garlic into dehydrated garlic slices not only maintains the special flavor of garlic, but also is convenient for storage, transportation and consumption. Process selection → cleaning → slices → rinsing → dehydration (drying) → balanced moisture → sorting → packaging → finished products. Second, the main points of the process (1) material selection. Choose garlic without decay, diseases and insect pests, no serious injury and scar, large white skin flap and no withered garlic. (2) cleaning up. First, clear water is used to remove the sediment and impurities attached to garlic. Then remove the garlic with a stainless steel knife
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