Three kinds of garlic food processing

The processing of salty garlic cloves, sauce garlic and garlic powder has the advantages of simple equipment, good benefit and large market demand, so it is very suitable for small enterprises and individual farmers.

Choose garlic which is fully mature, uniform size, dry, white petal meat, no diseases and insect pests, no damage, no moth, no mildew.

First, soak the salty garlic cloves in clean water for 12 hours, remove the garlic stalk, endothelium and the transparent garlic film attached to the garlic (be careful not to hurt the garlic meat), rinse and blanch the garlic. The formula of blanching liquid is: 100kg water, 50g citric acid, 100g alum, liquid temperature 95 ℃. The time of blanching is to stop bubbling at the garlic stem (too long or too short time will affect the color, luster and brittleness of the product). After blanching, the garlic cloves should be immediately poured into the pot to cool (pay attention to cold penetration), rinse, remove and drain and then pickled. The preparation method is as follows: first, pickle the garlic cloves with 7 Baume degrees of salt for 24 hours, adjust the concentration to 11 Baume degrees for 24 hours, add salt again, adjust the concentration to 15 Baume degrees for 48 hours, and finally adjust the concentration to 22 Baume degrees for pickling for more than 15 days (during which salt should be added in time to maintain a stable brine concentration). After the garlic cloves are out of the jar, discolored and scarred products are removed to make them intact, odorless, crisp and tender. That is, qualified products.

Second, garlic sauce is to remove the odor of garlic without destroying or losing the active ingredients of garlic, so that the allicin in garlic combines with the vitamins in bean paste to produce allicin, which has a unique flavor and a crisp taste. The processing method is as follows: first, the peeled garlic is put into 20% salt water and soaked in 5 ℃ ~ 8 ℃ for 10 days, then the pickled garlic is washed with clean water, dehydrated, then spread flat on a clean container, evenly sprinkled with pure pepper and seasoning powder for 24 hours, and then immersed in the sauce jar. After about 6 months, it becomes a special flavor sauce of garlic.

Third, garlic powder first soak the garlic cloves in cold water for about 1 hour, pick up, rub off the skin, drain the remaining water, then put it into the beater, add clean water weighing 3 cloves of garlic to beat pulp, and then filter with coarse gauze, then dehydrate the garlic oars, you can use fine cloth to wrap and squeeze, or you can separate the water with a centrifuge to quickly remove the water at one time. Finally, spread the dehydrated wet garlic powder on a baking pan and move it into the baking room, bake at a constant temperature of 50 ℃ for about 5 hours (dry until you can knead the noodles by hand), and crush it with a grinder while it is hot and sift it to make it look like flour, that is, the finished product.