Processing Method and Production Steps for Garlic Preserves

Garlic is an indispensable condiment in people's daily lives. It is rich in nutrients and can aid digestion, dispel cold phlegm, invigorate yang qi, and neutralize water toxins, among other benefits, and has high dietary therapeutic value. The processing technique for garlic preserves is as follows:

1. Material selection: Select mature, dry garlic with no insect damage, no mold, and with intact garlic skin.

2. Separation and removal of inner skin: Process the selected garlic heads into individual cloves, removing the outer skin and the garlic column.

3. Rinsing: Pour the garlic cloves into a large vat and soak them in clean water. The rinsing time is 6-8 hours, with the water changed once every 2 hours, so as to rinse away the yellow water from the garlic cloves. Peel off the inner skin of the rinsed garlic cloves, put them into the vat, and soak them again for 8 hours.

4. Sulfur treatment: Remove the rinsed garlic cloves and drain off the water. For every 100 kg of garlic cloves, use 0.5 kg of sulfur and fumigate with sulfur in a sulfur fumigation room for 1-1.5 hours.

5. Salting: Mix 5 kg of salt into every 100 kg of garlic cloves, put them into a vat and press them down for 24 hours, during which the contents should be turned evenly once. After salting is completed, cut the garlic cloves into 2 pieces. Soak in water for 10 hours, changing the water once every 2 hours, until slightly salty to the taste.

6. Deodorization: Boil a 1.5%-2% acetic acid solution, pour in the garlic slices and boil for 15-20 minutes, then remove and rinse with clean water until the solution becomes neutral.

7. Sugar boiling: Take 3 parts of sugar solution containing 0.3% citric acid (concentration of 30%), add 1 part of garlic slices, and heat slowly over low heat for sugar boiling until the garlic slices are transparent and the sugar solution concentration reaches 50%, then remove and quickly wash off the surface sugar solution with 95°C hot water.

8. Seasoning: Mix osmanthus, fennel, dried tangerine peel, and water in a ratio of 3:3:2:15, boil over low heat for 1 hour, filter, and adjust the total amount to 10 kg. Dissolve 1.5 kg of monosodium glutamate and 2 kg of salt, then pour into 100 kg of garlic slices and mix well.

9. Drying: Spread the seasoned garlic slices evenly in drying trays, place them on drying racks, and send them into the drying room. Bake at 60°C-70°C for 8-10 hours. When the moisture content is 18%-20%, they can be taken out of the room.

10. Moisture equilibration: Put the dried garlic preserves into an airtight container and allow moisture equilibration for 36-48 hours so that the moisture content becomes balanced.

11. Inspection and packaging: Take out the garlic preserves after moisture equilibration, carry out quality inspection, remove unqualified products such as shriveled ones, and package the qualified products, @#@136@#@.