Processing of candied garlic

Garlic is an indispensable condiment in people's daily life. it is rich in nutrition and can help digestion, remove cold phlegm, invigorate yang qi, detoxify and so on. The processing technology of garlic candied fruit is as follows:

First, select materials: choose mature, dry, moth-free, mildew-free garlic with complete garlic skin.

Second, distinguish and remove underwear: divide the selected garlic into pieces and remove the outer skin and garlic column.

Third, rinse: pour the garlic cloves into a large tank, soak them with clean water, rinse for 6-8 hours, and change the water every 2 hours, so as to achieve the effect of bleaching the yellow water from the garlic cloves. Peel off the underwear of the rinsed garlic cloves and soak them in the jar for another 8 hours.

Fourth, sulfur treatment: remove the rinsed garlic cloves, drain the water, use 0.5 kg sulfur for every 100 kg garlic cloves, and fumigate sulfur in the sulfur fumigation room for 1 hour and 1.5 hours.

Fifth, salinization: every 100 kilograms of garlic cloves mixed with 5 kilograms of salt, into the cylinder compacted for 24 hours, during which evenly pour the cylinder 1 time, after salting, cut the garlic cloves into 2 slices. Soak in water for 10 hours and change the water every 2 hours until the mouth tastes slightly salty.

6. Deodorization: boil 1.5% 2% acetic acid solution, pour in garlic slices and boil for 15 minutes for 20 minutes, remove and bleach with clean water until the solution is neutral.

7. Sugar cooking: take 3 portions of sugar solution containing 0.3% citric acid (concentration is 30%), add 1 part of garlic slices, slowly heat the sugar slices over low heat, until the garlic slices are transparent, remove the sugar solution when the sugar concentration reaches 50%, and quickly wash off the surface sugar solution with 95 ℃ hot water.

Seasoning: mix sweet-scented osmanthus, cumin, tangerine peel and water in a ratio of 3 to 3, and then boil over low heat for 1 hour. After filtering, adjust the total amount to 10 kg. Dissolve 1.5 kg monosodium glutamate and 2 kg salt, then pour in 100 kg garlic slices and mix well.

9. Drying: the flavored garlic slices are evenly distributed in the baking pan, placed in the baking rack, sent to the drying room, baked at 60 ℃ ~ 70 ℃ for 8 hours for 10 hours, and can leave the room when its water content is 18% to 20%.

Ten, regain moisture: dried garlic candied fruit, put into an airtight container, regain moisture for 36-48 hours, make its moisture balance.

Eleventh, inspection, packaging: take out the preserved garlic after regaining moisture, carry on the quality inspection, get rid of the unqualified products such as dryness, and pack the qualified products.