Garlic alias garlic, garlic, ancient name. It is a cultivar of the genus Allium in the lily family. The nutritional value of garlic is high. Its flavor is special, color, aroma, taste, and preparation are all available. It can satisfy people's desire for food at multiple levels. The garlic is white and spicy, and it is sticky and spicy. It is shaped like pearl white jade and has a strong stamina. The garlic is tender and sweet, green and white, crisp and delicious. The garlic is green and delicious, and the spicy and spicy garlic is fragrant and refreshing. There are many ways to eat garlic. It can be eaten raw, mixed with food, fried, or used as a seasoning. Can also process a variety of foods. Generally processed into garlic powder, garlic slices, garlic oil, garlic sauce, can also be processed into sugar garlic, vinegar garlic, salt garlic and so on.
1, garlic powder
Raw material selection: Choose fresh and ripe garlic to remove plaque, lesions, and sprouted garlic.
Peeling: Peel the garlic into the splits, immerse them in cold water for 1 hour, and remove the leather.
Rinsing: Peeled garlic cloves, rinsed with water and drained.
Beating: The garlic cloves are beaten in a beater. Filtration: When pulping, it is necessary to add 1/3 of the clean water to the garlic, then filter the garlic with roving cloth and collect the garlic residue.
Slurry dewatering: Dewatering can be done with a centrifuge, or it can be removed by pressing. It is required to quickly remove the water to prevent the garlic from odor and affecting the quality.
Drying: Immediately spread the dehydrated garlic powder on a baking tray and send it to the drying room. The temperature of the drying room is kept at 50-60 ° C, and dried for 5 hours. When drying, the moisture is discharged in time to accelerate the drying speed.
Crushing: The dried garlic powder is pulverized by a pulverizer and sieved to make it a uniform flour.
2, dehydrated garlic tablets
Raw material selection: Choose fresh garlic with appropriate maturity, garlic cloves, no pests and diseases, no deterioration, diameter of 4-5 cm or more, and eliminate the garlic and the small garlic.
Treatment: peel the garlic into the pedicle, manually split the flap, and then peel the skin.
Rinsing: Rinse with water and remove a transparent film from the garlic until the water is clear.
Slice: Put the garlic cloves with water into the slicer and slice them. The blade should be sharp, cut out and the thickness of the garlic slices should be even.
Rinsing: Put a good piece of garlic into the sink and rinse it 3-4 times to wash away the mucus and sugar on the surface of the garlic.
Dry: Dry the garlic slices in a centrifuge, and dry for about 2 minutes. It is easy to grow too long. Drying: The dried garlic pieces are baked in a baking room at a temperature of 55-65 ° C for 6-7 hours. When the moisture content of the garlic slice is about 5%, the house can be released.
Trimming; remove yellow, coke, too thick, too thin garlic slices, to impurities, classification.
Packaging: Packaging, storage, storage under dry conditions.
3, pickled garlic
Raw material selection: complete, disease-free plaque, 25 kg of fresh garlic without deterioration, 5 kg of salt, 6 kg of water, 0.125 kg of orange peel.
Treatment: Go to the root of the garlic and peel it by hand.
Soaking and rinsing: Rinse the peeled garlic thoroughly with water, then soak it in clean water for 24 hours, remove it and drain.
Into the tank: Put the garlic into the tank, put a layer of salt, a layer of garlic, and pour into the cold water, add a small amount of orange peel, the water should drown the garlic. The first week is flipped once a day. After the salt is completely dissolved, the cylinder is sealed and ready for one month.
4, garlic rice
Raw material selection: Choose fresh garlic that is suitable for maturity, complete, no pests and diseases, and no deterioration. Remove the single head, small garlic.
Treatment: Garlic head to pedicle, peeled, split, and then peeled.
Rinsing: Wash the garlic cloves with water and remove the transparent film.
Grading: Graded according to the size of the garlic.
Level 1: about 230-300 tablets per kg:
Level 2: 300-450 tablets per kilogram;
Level 3: 450-600 tablets per kilogram.
Blasting and cooling: 100 kg of water, 0.05 kg of citric acid, 0.015-0.1 kg of alum, blended into a blanching solution, and boiled. Pour the garlic into the boiled blanching solution. Strictly grasp the blanching time, until the garlic sputum stops to take a small bubble, can not make the surface of the garlic meat "face" phenomenon. The blanching temperature is controlled at around 95 °C. Immediately after the hot, the pan is poured out, poured into clear water to cool, must be cold.
Salting: Dry the rinsed garlic. Immerse for 24 hours with Baume 7 degree brine. Add salt to a concentration of 11 baud and patrol for 24 hours. Add salt to a concentration of 15 Baume, immerse for 48 hours, and finally adjust the brine concentration to 22 Baume and immerse for 15-25 days.
Trimming: After the garlic is out of the tank, the garlic with discoloration, disability, and insects is removed again.
With soup: in 23 bourbes boiled and filtered brine, add 0.35% citric acid, 0.05% sodium hexametaphosphate, 0.03% alum, so that the pH of the soup is 2.5-3.0. After cooling, put the garlic into the bucket and pour the soup.
Natural Sweetener
Sweeteners are Food Additives that sweeten soft drinks. Sweeteners can be divided into nutritional sweeteners and non-nutritional sweeteners according to their nutritional value. According to its sweetness, it can be divided into low sweetness sweetness and high sweetness sweetness I flavor; According to its source can be divided into natural sweeteners and synthetic sweeteners. Natural sweeteners include stevia, grosvenin, licorice, disodium glycyrrhizinate, tripotassium glycyrrhizinate and trisodium.
Mogroside V,Compound sweetener,Stevia Leaf Extract,Monk Fruit Extract,Fructus Monordicae Extract
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