Dehydrated garlic slices have neat appearance, yellowish color and pure taste. They can be eaten or used as food raw and auxiliary materials.
As long as it is soaked in warm water, it can be restored. It is fresh all the year round and is very popular in the market.
1. Material selection:
White garlic varieties with white color and large and neat garlic petals are adopted, from which plump and full garlic with complete garlic petals, no insect injury and mildew are selected.
2. Pretreatment:
Remove the sediment and sundries attached to the garlic, subtract the roots, break off the garlic petals, peel off the garlic skin, and remove the garlic petals with disease spots, insect eyes and dry colors.
3. Rinsing:
Pour the peeled garlic into the water, wash away the impurities and float off the garlic film. The next operation shall be carried out as soon as possible. Do not stack for too long to prevent the garlic cloves from changing color.
4. Slice:
Cut garlic slices into 1.5-2.0 mm thin slices with a slicing machine or a knife. Rinse while slicing, and wash away the glue from garlic cloves when slicing. The slices shall be uniform, otherwise the drying will be uneven and affect the quality.
5. Re rinsing:
The cut garlic slices are immediately introduced into the bamboo basket, fully rinsed in flowing water, and the glue liquid and fragments are removed to facilitate baking. Insufficient rinsing and drying will cause yellowish brown.
6. Water throwing:
Remove the rinsed garlic slices and shake them dry. It can also be drained to facilitate drying.
7. Drying:
Put the dried garlic slices into a metal sieve or stainless steel plate, put them into the drying room or oven, and bake them for 6 ~ 7 hours at the temperature of 60 ℃ ~ 80 ℃, so that the water content of garlic slices is about 5-6%.
8. Screening classification:
Sift the dried garlic slices to remove the broken grains, fragments and residual garlic clothes.
Pour the selected garlic slices onto the sorting table, remove impurities, yellowish brown slices and grains, and then grade them. Genuine garlic slices are yellowish, large, complete, flat, uniform in thickness, without fragments and peculiar smell. The defective product is yellowish brown, small, incomplete, uneven and uneven in thickness. This process requires rapid operation to avoid moisture absorption and moisture return of garlic slices. The graded garlic slices should also be tested for water content once. If the water content exceeds 6%, they need to be baked again.
9. Making sweet and sour garlic:
Peel off two layers of epidermis of garlic and soak it in clean water for 1 week. During the soaking period, change the water and clear the tank every day to reduce the pungent taste of garlic; Then take it out and dry it until there are wrinkles on its skin; According to 50 kilograms of garlic, with sugar 3? 5kg, 25kg old vinegar, 20kg soy sauce and 200g pepper. The ingredients should be boiled into juice and then poured into the jar. Close the cylinder port for 25 to 30 days.
