Soaking method of sweet and sour garlic
The submerged method of sweet and sour garlic The processing technology of sweet and sour garlic includes cold selection, peeling, pickling, cylinder changing, air drying, batching, pickling and packaging.
Ingredients: The raw materials for processing sweet and sour garlic should be neat and fat garlic with white skin and fresh meat. Classify them, that is, the super class is 20 per kilogram, the first class is 30 per kilogram, and the foreign class is more than 30 per kilogram.
Peeling: cut off the roots and stems with a knife, peel off the garlic skin wrapped outside, wash it with clear water and drain the water.
Pickling: fresh garlic ratio 10kg, salt 1kg. Sprinkle a layer of bottom salt on the jar made of belly, then marinate most of the jar with garlic and salt layer by layer, and then remove a layer of salt on the surface.
Change the jar: The purpose of changing the jar is to make the garlic in the upper and lower parts marinate evenly. Prepare clean empty cylinders with the same capacity for cylinder change, and change the cylinders once every morning and evening until the vegetable salt water can submerge 3/3 of all garlic. At the same time, a small hole should be planed in the center of garlic to make the vegetable brine flow into the hole, and the vegetable brine is often poured out of the hole on the surface of garlic with a ladle. After 15 days of such management, it is salted garlic.
Air drying: Take the pickled garlic out of the jar and put it on a bamboo mat to air dry until it is 30%-35% less than the original weight. Turn it in the sun once a day, and put it indoors at night or cover it with a tarpaulin to prevent it from getting wet.
Ingredients: 7kg white vinegar and 3.2kg sugar per 10kg dried garlic. When preparing ingredients, first heat the white vinegar to 80℃, then add sugar to dissolve it, and add some spices such as kaempferol and star anise.
Pickling: Put the pickled garlic into a jar and gently press it. When it is 3/4 of the jar, pour the prepared sweet and sour fragrant liquid into the jar until it is full, and the weight of garlic and fragrant liquid is basically equal. Cross a few bamboo pieces at the neck of the jar to prevent garlic from floating, then tie the jar mouth tightly with plastic film or oil paper, add wooden boards, and then wrap the jar mouth with triple sealing. After 3 months, the garlic will be cooked. The longer the time, the better the quality of the finished product. Sealed garlic can be preserved for a long time.
Quality: the finished product is required to be milky white or milky yellow, sweet and sour, and the meat is crisp and tender.
Practical technology of pickling sweet and sour garlic
1. Prepare peeled garlic 100 kg, salt 10 kg, vinegar 53.3 kg, sugar 16.7 kg.
2. Rinse peeled garlic with clear water and soak it for 4-6 hours to remove sediment and impurities, and then drain the water.
3. Salting: Add salt according to 10% of the total amount of garlic. First, spread a layer of salt on the bottom of the cylinder, then sprinkle a layer of salt on the garlic, bag and compact until the cylinder is 80% full, and then sprinkle a layer of salt on the top to cover the cylinder head.
Fourth, pour the jar for pickling, pour the jar for 12 hours 1 time, so that the upper and lower layers of garlic can be pickled evenly until the garlic brine in the jar reaches 3/4 of the garlic height, so that it is not necessary to pour the jar again. Generally, the cylinder needs to be reversed 4 ~ 6 times.
5. Salt water drenching After each pouring, the salted salt water is drenched on the surface of garlic in the jar. The total curing time is 10 ~ 15 days.
6. Sun garlic Take out the pickled garlic and spread it on the mat to dry. During this period, it should be turned 1 time every day until the garlic is 70% of the original weight. After drying, peel off the loose garlic skin and season the garlic in three grades: large, medium and small.
7. Preparation materials of seasoning liquid: 35kg of red garlic and vinegar, and 35kg of brown sugar 1 1 kg (35kg of white garlic and white vinegar, sugar 1 1 kg). When preparing, first heat the vinegar to 80℃, then add sugar and stir to make it fully dissolved for later use.
Eight, put the pickled garlic into the jar, gently press it, and when the jar is 3/4 high, add seasoning liquid, so it is advisable to immerse the garlic. Generally, the ratio of salted garlic to seasoning liquid is 1: 1. Press garlic on the surface of seasoning liquid with a small bamboo raft to prevent garlic from floating. Then seal the jar mouth with plastic film, and then coat it with yellow mud to seal it tightly. Put the altar in a cool and dry place and make it after 4 months.
Method 1:
Ingredients: 50 kg of fresh garlic, 3 kg of refined salt, 22.5 kg of sugar, 0/5 kg of vinegar/kloc and 5 kg of clear water.
Production method: Select garlic after bolting 10- 13 days, and remove fibrous roots and stems (leave stems1.5 cm); Put garlic in a jar, soak it in clear water for 4 days, change the water once a day, take it out of the clear water after 3-4 days, add fine salt, stir it twice a day, take it out after pickling for 4 days, peel off the old skin and put it into the jar; Pour vinegar, sugar and water into the pot to boil, take it out and cool it thoroughly, then put it into the garlic jar. The sweet and sour solution should not exceed one centimeter of garlic, and the jar should be emptied once every 20 days and once every 30 days, and the finished product can be obtained after 5 months.
Features: yellow-red, shiny, sweet and sour, crisp and tender.
Method 2:
North sweet and sour garlic
Raw materials: fresh garlic 100 kg, vinegar 100 kg, sugar 20 kg, salt 20 kg. Fresh garlic is suitable when it is near maturity.
Method:
1, cut off the hair roots of fresh garlic, leaving garlic stalks of 1 inch, peeled and dried. Clean it and put it in the cylinder. 100 kg of garlic is marinated with 5 kg of salt for one and a half days, during which the jar is turned over three times.
2. Remove the salt water, soak it in clear water for 3 days, change the water 1 time every day, take it out of the tank and drain it for the second time.
3. Put the garlic marinated for the first time into a new jar (meaning jar without raw materials), 100 kg of garlic, 15 kg of salt, 20 kg of sugar (or saccharin 5 yuan) and 20 kg of cold boiled water, and put the jar in a cool place for about 20 days.
4. According to local eating habits, add rice vinegar about 10 kg 3 days before eating.
Three: Sweet-scented osmanthus sweet and sour garlic
1, raw materials: garlic 100 kg sugar 3 1 kg, vinegar 23 kg, salt 6 kg, osmanthus fragrans as appropriate.
2. Method: (1) Cut off the root of garlic, peel off the old skin (about 2-3 layers) and leave 2-3 layers of tender skin, soak it in clear water, change the water the next day, and take it out to dry on the third day. (2) Put the dried garlic into the jar, pour the boiled sweet and sour brine into the garlic jar, and sprinkle with osmanthus. (3) Turn the cylinder 1 time every 3-4 days, and seal the cylinder for two months after 3-4 times.
Product features: sweet, sour and crisp, with osmanthus fragrance.
Method 4:
Raw materials; Garlic 500g, sugar 200g, vinegar100g, water100g, a little salt.
Production method;
1. Break the fresh garlic into petals, remove the old skin, soak it in clean water for 24 hours, change the water every 4-5 hours to reduce the pungent smell, and take it out to drain.
2. Add water, sugar, vinegar and salt to the wok, boil it and let it cool into sweet and sour juice.
Third, choose a large container that can be sealed. After scalding with boiling water, drain the water downwards, add garlic, pour in sweet and sour juice and seal. You can eat it in about 20 days.
Characteristics: crisp, sweet and sour.