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Two Processing Methods for Dehydrated Garlic Slices and Sweet-and-Sour Pickled Garlic

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1. Dehydrated garlic slices: Select fresh garlic bulbs that are well matured, free of injuries, pests and diseases, white in color and large in size. After removing the stems, separating the cloves and peeling, slice them while wet, then rinse 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 dry them in three stages: keep the temperature at around 60°C in the early stage, increase it moderately in the middle stage, and keep it above 70°C in the late stage, but it must not exceed 78°C, so as to prevent the garlic slices from scorching, which would affect flavor and color. When the moisture content of the garlic slices drops to about 5%, the finished product is obtained.

1. Dehydrated garlic slices: Select fresh garlic bulbs that are well matured, free of injuries, pests and diseases, white in color and large in size. After removing the stems, separating the cloves and peeling, slice them while wet, then rinse 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 dry them in three stages: keep the temperature at around 60°C in the early stage, increase it moderately in the middle stage, and keep it above 70°C in the late stage, but it must not exceed 78°C, so as to prevent the garlic slices from scorching, which would affect flavor and color. When the moisture content of the garlic slices drops to about 5%, the finished product is obtained.

2. Sweet-and-sour pickled garlic: Remove two outer layers of skin from the garlic bulbs and soak them in clean water for 1 week. During soaking, change the water and clean the vat every day to reduce the pungent taste of the garlic. Then take them out and air-dry them in the sun until the outer skins wrinkle, and then place them in a vat. For every 50 kg of garlic bulbs, prepare 3 to 5 kg of edible sugar, 25 kg of aged vinegar, 20 kg of soy sauce and 200 g of Sichuan pepper. The ingredients should be boiled into a liquid and then poured into the vat. Seal the vat for 25 to 30 days and the finished product is ready.

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