The processing of garlic preserves
Garlic is an indispensable seasoning in people's lives. It is rich in nutrients, and can help digestion, chilling, purifying yang and dispelling water. It has a high therapeutic value. The processing technology of garlic candied fruit is as follows:
First, the choice of materials: select mature, dry, no insects, no mildew, and garlic with a complete garlic.
Second, distinguish, go to underwear: The garlic will be selected to split flap, remove skin and garlic column.
Third, rinse: The garlic into the large cylinder, dip with water to dip, rinse time is 6-8 hours, and change the water every 2 hours 1, in order to achieve the role of bleached garlic yellow water. The rinsed clove was peeled off the underwear and dipped in the tub for 8 hours.
4. Sulfur treatment: Remove the rinsed garlic and drain the water. Use 0.5 kg of sulfur per 100 kg of garlic and smoke in the smoke room for 1-1.5 hours.
5. Salting: Stir 5 kg of salt per 100 kg of garlic cloves and compact it in the cylinder for 24 hours. During this time, evenly invert the jar 1 times. After the salting is completed, cut the garlic into 2 pieces. Dip in water for 10 hours, change the water every 2 hours, until the taste is slightly salty.
6. Deodorization: Boil 1.5%-2% acetic acid solution, pour the garlic into boiled for 15-20 minutes, remove and float to neutral with water.
Seven, candied: Take 0.3% citric acid containing 3% (30% concentration), add 1 piece of garlic, a small fire slowly heated and boiled, until the garlic is transparent, the sugar concentration of 50% Remove and quickly wash off the surface sugar solution with hot water at 95°C.
8. Seasoning: Mix sweet-scented osmanthus, cumin, dried tangerine peel, and water in a ratio of 3:3:2:15 and boil for 1 hour under low heat. After filtering, adjust the total amount to 10 kg. Dissolve 1.5 kg monosodium glutamate and 2 kg salt and pour 100 kg garlic into the mixture.
Nine, drying: Adjust the taste of the garlic slices evenly spread on the baking tray, placed in a drying rack, into the drying room, baked at 60 °C -70 °C 8-10 hours, when the water content is 18 %-20% can leave the room.
Tenth, resurgence: dried garlic candied fruit, placed in a closed container, regain 36-48 hours, to make it water balance.
Eleven, inspection, packaging: remove the recovered garlic candied fruit, quality inspection, remove cognac and other unqualified products, will be qualified products for packaging and sales.
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