Selection of materials→salt pickling→turning→changing water→water control→sugar staining→rolling altar→out of altar→packaging→finished products

Operating points:

1) Preparation of materials. According to the ratio of 150kg of fresh garlic, 10kg of salt, 5kg of sugar, 60kg of rice vinegar and 20kg of boiling water.

②Soak and wash. Garlic head into the water soaked 10 hours, do not peel the garlic skin.

3 initial pickling. Will be soaked and drained garlic head, overweight evenly proportional mixing into the salt into the altar, altar capacity of 25 kg is good, can be loaded into the 16 kg of fresh garlic head. Tied with bamboo shell oil paper altar mouth, horizontal ground, rolling twice a day to promote its maturity. Rolling 10 days, you can open the altar mouth, remove the altar brine after the merger altar, until filled with garlic until. Lightly press and then stuff a bag in the mouth of the altar, and then cover with a small dish, flat altar mouth sealing mud. When the mud is slightly dry, the mouth of the altar will be inverted on the ground, and after 40 days, the brine in the altar will be basically dried up by the sealing mud, and the garlic will be matured into a salty billet.

④Re-curing. The altar full of salty billets unsealed, pouring the altar residual salty brine, overweight weight, according to the ratio of ingredients added to the re-pickling. The method is to boil the water, add rice vinegar and boil, then add sugar and mix well to make sugar and vinegar brine, cooled into the altar, in order to submerge the head of garlic as appropriate. Finally, with a layer of oil paper plus a layer of kraft paper sealed tight altar mouth (also available film seal), after 10 to 15 days is a finished product, can be eaten or packaged for sale.