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Production Process and Detailed Steps for Making Soy-Sauce Garlic

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Garlic is the bulb of plants in the genus Allium of the lily family (commonly known as "garlic head"). Every 100 grams of fresh garlic contains 4.4 grams of protein, 0.2 grams of fat, 23 grams of carbohydrates, 0.2 grams of crude fiber, 1.3 grams of ash, and 70 grams of water, and also contains calcium, iron, phosphorus, thiamine, riboflavin, nicotinic acid, ascorbic acid, and selenium, among others. In addition, garlic also contains substances that kill bacteria, treat disease, promote health, and prevent cancer, and has relatively high physiological and medicinal value. When garlic is used to prevent and treat disease, it is mostly effective only when eaten raw, but after a brief dormancy garlic does not store well,

Garlic is the bulb of plants in the genus Allium of the lily family (commonly known as "garlic head"). Every 100 grams of fresh garlic contains 4.4 grams of protein, 0.2 grams of fat, 23 grams of carbohydrates, 0.2 grams of crude fiber, 1.3 grams of ash, and 70 grams of water, and also contains calcium, iron, phosphorus, thiamine, riboflavin, nicotinic acid, ascorbic acid, and selenium, among others. In addition, garlic also contains substances that kill bacteria, treat disease, promote health, and prevent cancer, and has relatively high physiological and medicinal value. When garlic is used to prevent and treat disease, it is mostly effective only when eaten raw, but after a brief dormancy garlic does not store well, and it has a distinctive garlic odor. To achieve long-term preservation and convenience of consumption, countries around the world commonly process garlic into a variety of products, mainly sweet-and-sour garlic, garlic chili paste, odorless garlic powder, white sugar garlic, and so on. Soy-sauce garlic, made with garlic and soy sauce as the main raw materials, not only retains garlic's original nutritional components and pharmacological effects, but also eliminates the garlic odor, adds a distinctive soy-sauce garlic aroma, and extends the shelf life, and is well liked by people.

1. Raw material dried garlic cloves: tender and crisp in texture, pure white in flesh color, garlic cloves about 2.0 cm in diameter, free of mold, rot, and deterioration.

2. Auxiliary material soy sauce: grade-three soy sauce; salt: should comply with GB2721-81 "Hygienic Standard for Salt"

3. Process: fresh garlic -> trimming -> soy-sauce (soy sauce) pickling -> storage -> packaging -> finished product.

4. Production method (1) Trimming. Select fresh, tender, large dried garlic cloves, peel off the outer skin layers, wash clean with water, and drain. (2) Soy-sauce pickling. Put the trimmed garlic cloves into a jar, add soy sauce, with the amount preferably sufficient to submerge the garlic cloves. (3) Storage. Seal the mouth of the jar and store at room temperature; in summer 1 month to 2 months, in winter 2 months to 3 months, after which it is ready to eat or package. (4) Packaging. Seal and package in polyethylene bags or glass bottles.

5. Quality standards (1) Sensory indicators. Brown, uniform in size, no broken cloves, with a distinctive soy-sauce aroma and garlic flavor. (2) Physicochemical indicators and hygienic indicators. Every 100 grams of product contains 38 mg of allicin and 1215 mg of amino acids.

6. Supplementary notes (1) During production, appropriately adding minor ingredients (high-quality fragrant rice vinegar, fermented broad bean paste, hot peppers, etc.) can increase the product's richness and give it a unique flavor. (2) Using low-salt soy sauce to make soy-sauce garlic is more suitable for consumption by people with high blood pressure, coronary heart disease, and diabetes. (3) The soy-sauce pickling brine can be reused repeatedly; each time new garlic is added, appropriately replenish soy sauce, salt, or fermented broad bean paste, and so on.

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