Processing of sweet and sour garlic

The processing technology of sweet and sour garlic includes raw material selection, stripping, salting, tank changing, drying, batching, pickling and packaging.

Garlic with neat bulbs, white skin and fresh and tender meat should be used as the raw material for processing sweet and sour garlic. It is graded and sorted out, that is, 20 per kilogram of special class, 30 per kilogram of Class A, and more than 30 per kilogram.

Stripping: cut off the root and stem with a knife, peel off the garlic skin, wash it in clean water and drain.

Salting: pickled according to the proportion of fresh garlic 100kg and salt 10kg. First sprinkle a layer of bottom salt in the pickled jar, then marinate most of the jar according to the method of one layer of garlic and one layer of salt, and then remove a layer of salt on the surface.

Change the cylinder: the purpose of changing the cylinder is to make the garlic pickled evenly in the upper and lower parts. Clean empty cylinders of the same capacity are available for cylinder change. the cylinders are changed once a day in the morning and evening until the vegetable brine can reach 3x3 of all garlic. At the same time, it is also necessary to dig a small hole in the center of the garlic to make the vegetable brine flow into the hole, and often scoop out the vegetable brine from the hole and pour it on the surface of the garlic. After 15 days of such management, it will be salted garlic.

Drying: take salted garlic from the jar and put it on a bamboo mat to dry until it is 30%-35% less than the original weight. Turn it once a day in the sun, put it indoors or cover it with rain cloth at night to prevent rain.

Ingredients: every 100kg dried salted garlic with white vinegar 70kg, sugar 32kg. When preparing ingredients, heat the white vinegar to 80 ℃, then add sugar to dissolve it, and some add a little spices such as Sannai and star anise.

Pickling: put the salted garlic into the jar, press it gently, and pour the above sweet and sour fragrance into the jar until it is filled, the weight of the garlic and the fragrance are basically the same. Put a few pieces of bamboo across the neck of the jar to prevent the garlic from floating, then bind the mouth of the jar with plastic film or oil paper, add a plank, and then coat the mouth of the jar with three closures to make it sealed. After 3 months, the garlic is mature, if the time is longer, the quality of the finished product is better. Sealed garlic can be preserved for a long time.

Quality requirements: the finished product should be milky white or milky yellow, sweet and sour palatable, crisp and tender meat.