How to make processed garlic foods? Three methods explained in detail

Processing salted garlic cloves, pickled garlic in sauce, and garlic powder requires simple equipment, gives good returns, and has large market demand, making it very suitable for small enterprises and individual farmers.

Select fully mature garlic heads that are uniform in size, dry, with white clove flesh, and free of pests and diseases, damage, insect damage, and mold.

I. Salted garlic cloves First soak the garlic cloves in clean water for 12 hours, remove the garlic stem, inner skin, and the transparent garlic membrane attached to the garlic clove (be careful not to damage the garlic flesh), rinse clean, and then blanch. The blanching liquid formula is: clean water 100 kg, citric acid 50 g, alum 100 g, liquid temperature 95°C. The blanching time is determined by when small bubbles stop emerging from the garlic stem area (too long or too short will affect the product's color, luster, and crispness). After blanching, the garlic cloves must immediately be removed from the pot and poured into clean water to cool (be careful to cool them thoroughly), rinse, scoop out and drain, and then they can be pickled. The method is: first pickle in 7 Baume brine for 24 hours, then add salt to adjust the concentration to 11 Baume and pickle for 24 hours, add salt again to adjust the concentration to 15 Baume and pickle for 48 hours, and finally adjust the concentration to 22 Baume and pickle for more than 15 days (during this period, add salt promptly to maintain a stable brine concentration). After the garlic cloves are removed from the jar, remove discolored and scarred inferior pieces, so that the grains are intact, have no off-flavor, and are crisp and tender with a "chewy bite"; this is a qualified product.

II. Pickled garlic in sauce, without destroying or losing garlic's own active ingredients, removes garlic's garlic odor, allowing allicin in garlic to combine with vitamin B in bean paste to form allithiamine, giving it a unique aroma and crisp, delicious taste. The processing method is: first put peeled garlic into 20% salt water and soak for 10 days at 5°C to 8°C, then wash the pickled garlic with clean water, dehydrate it, then spread it flat on a clean container, evenly sprinkle with pure pepper powder and seasoning powder, and let it stand for 24 hours, after which it can be put into a sauce jar to soak. After about 6 months, it becomes specially fragrant pickled garlic in sauce.

III. Garlic powder First put garlic cloves into cold water and soak for about 1 hour, scoop them out, rub off the outer skin, drain the remaining water, then put them into a pulping machine, add clean water equal to 1/3 of the garlic cloves' weight, and pulp them, then filter with coarse gauze, and next dehydrate the garlic pulp. It can be wrapped in fine cloth and pressed, or a centrifuge can be used to separate the water, quickly removing all the water in one go. Finally, spread the dehydrated wet garlic powder on a baking tray and move it into a drying room, bake at a constant temperature of 50°C for about 5 hours (dry until it can be kneaded into powder by hand), and while hot, crush with a grinder and sift, so that it resembles flour; this is the finished product.