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Garlic processing technology
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 following describes the processing technology of garlic candied fruit. 1, the choice of materials. Pick ripe, dry, non-wormy, mildew-free, garlic with intact garlic. 2, split. Go to underwear will be selected garlic processing split flap, remove skin and garlic column. 3, rinse. The garlic was poured into a large cylinder and dip floated with fresh water. The rinsing time was 6-8 hours, and the water was changed every 2 hours to achieve the effect of floating the garlic yellow water. The clove is peeled off after washing and the underwear is removed and rinsed for 8 hours. 4, sulfur treatment. Remove the rinsed garlic and drain off the water. Use 0.5kg of sulfur per 100kg of petal and smoke in the smoke room for 1-1.5 hours. 5, salting. Mix 5kg of salt per 100kg garlic cloves, compact for 24 hours in the cylinder, evenly inverting the cylinder 1 time, dicing the garlic into 2 slices after salting is complete; rinsing with water for 10 hours, changing the water every 2 hours, and taste it slightly until. 6, deodorization. Boil 1.5-2% acetic acid solution, pour the garlic into boil for 15-20 minutes, remove and float to neutral with water. 7, 30% concentration of sugar solution 3 copies. Put a piece of garlic, a small fire slow heat candied, until the garlic slices transparent, sugar concentration of 50% when the fish out, quickly wash with hot water at 95 °C surface sugar. 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. After filtering, adjust the total volume to 10kg. Dissolve 1.5kg of monosodium glutamate, 2kg of salt, and pour 100kg of garlic. Mix well. 9, drying. The well-tuned garlic slices are evenly distributed in a baking tray, put in a drying rack, and sent to a drying room, where they are baked at 60-70°C for 8-10 hours, when the water content is 18-20%, ie Can be out of the room. 10, resurgence. After the dried garlic candied fruit is placed in a closed container, the moisture is balanced when the water is returned to 36-4. 11, inspection. package. Remove the revived garlic candied fruit, and conduct quality inspections to remove the unqualified crystals such as rotten material and dried mash. Qualified crystal packaging is the finished product.