Detailed Explanation of the Processing Methods for Dehydrated Garlic Flakes and Sweet-and-Sour Pickled Garlic

I. Dehydrated Garlic Flakes: Select fresh garlic bulbs that are well matured, free of injury, free of pests and diseases, white in color, and large in size. After removing the stem ends, separating the cloves, and peeling, slice them while keeping them wet, then rinse them in an aqueous citric acid solution to reduce the activity of garlic enzymes. Note that rinsing must be completed within 24 hours after slicing, so as to prevent the garlic slices from producing colored pigments due to oxidation, which would affect the color of the finished product. Place the rinsed garlic slices in a temperature-controlled dehydrator and control the temperature in three stages: the temperature in the early stage should be controlled at around 60°C, the temperature should be appropriately increased in the middle stage, and in the late stage it should be controlled at above 70°C, but the maximum must not exceed 78°C, so as to prevent the garlic slices from scorching, which would affect the flavor and color. When the moisture content of the garlic slices drops to around 5%, the finished product is obtained.

II. Sweet-and-Sour Pickled Garlic: Peel off two layers of the outer skin of the garlic bulbs, place them in clean water and soak for 1 week. During the soaking period, change the water and clean the vat every day to reduce the pungent taste of the garlic; then take them out and sun-dry until the outer skin becomes wrinkled, then place them in the vat; for every 50 kg of garlic bulbs, prepare 3.5 kg of sugar, 25 kg of aged vinegar, 20 kg of soy sauce, and 200 g of Sichuan peppercorns. The ingredients should be boiled into a liquid before being put into the vat. Seal the vat for 25-30 days, and the finished product is ready.