Detailed Explanation of the Processing Methods and Steps for Peeled Garlic

1. Seed selection. The garlic should be mature, dry, clean, with intact outer skin, free from insect damage and mildew, and overly small cloves and single-clove garlic should be removed.

2. Clove separation and soaking. Separate the cloves by hand, remove the garlic stalks and outer skin, keep the inner skin, soak in clean water for 12 hours, and change the water at appropriate times.

3. Peeling. Remove the garlic stem ends, inner skin, and the transparent garlic membrane attached to the garlic head, without damaging the garlic flesh. Then rinse clean.

4. Grading. According to clove size, grade one is 230-300 cloves per kg, grade two is 300-450 cloves per kg, and grade three is 450-600 cloves per kg.

5. Blanching and cooling. The blanching solution formula is: clean water 100 kg, citric acid 50 g, alum 15-100 g. The liquid temperature is 95°C. If the blanching time is too long or too short, it will affect the product's green color, gloss, and crispness, so it should be judged as suitable when small bubbles stop emerging from the garlic stem ends. After blanching is complete, immediately remove the garlic cloves from the pot and pour them into clean water to cool and rinse (they must be cooled thoroughly).

6. Salting. Scoop out the rinsed garlic cloves and drain them, first curing them in 7-degree Baume brine for 24 hours, then adding salt to adjust the concentration to 11 degrees Baume and curing for 24 hours. Then add salt again, adjust the brine concentration to 15 degrees Baume, and cure for 48 hours. Finally add salt to adjust the concentration to 22 degrees Baume and cure for no less than 15 days. During this period, when the brine concentration decreases, salt should be added promptly to maintain a stable concentration.

7. Sorting. After the garlic cloves are removed from the vat, remove discolored cloves and those with insect spots or scars, and thoroughly remove any remaining garlic stem ends, inner skin, and garlic membrane.

8. Preparing the liquid and filling barrels (bags). First prepare brine at a concentration of 28 degrees Baume, boil it, filter and cool it, then add 0.35% citric acid, 0.05% sodium hexametaphosphate, and 0.03% alum, so that the liquid pH is 2.5-3. When filling barrels (bags), first pack the garlic cloves in graded fixed quantities into the barrels (bags), then pour in the liquid, seal, and it is the finished peeled garlic.

9. Finished product standards. White or milky white, with a glossy appearance, transparent brine, a small amount of garlic flesh fragments that do not cause cloudiness is allowed; the peeled garlic is crisp and tender, with a "chewy" texture; no off-flavor; granules are intact.