The practice of laba garlic
Put the peeled garlic cloves in a sealable container, such as a jar or bottle, then pour in vinegar, seal the mouth and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally the whole body will turn green, like jade and jasper.
The most important thing is to choose the right raw materials. Garlic is of course, but vinegar is used to soak garlic, and this vinegar is also particular. Usually at home, my mother will pick some purple garlic to make laba garlic. As for vinegar, rice vinegar is used. This is particularly important, because now in the industrial age, even the way vinegar is brewed has changed.
Some people even make vinegar by mixing chemicals and adding pigments. Vinegar like that will never make laba garlic. Because the criterion for judging the success of Laba garlic is only to see whether those garlic cloves soaked in vinegar will turn emerald green.
The reason for turning green
China traditional food "Laba garlic" will produce green pigment in the production process. Many families in our country have the tradition of making "Laba garlic". In the twelfth lunar month, garlic is peeled, washed, peeled, poured with rice vinegar, sealed in a small jar and opened on New Year's Eve to make "Laba garlic" with pleasant green leaves and delicious garlic flavor. The production process of "Laba garlic" did not see the sun, and the green color produced was not chlorophyll, but garlic green pigment.
Both traditional garlic products, such as Laba garlic, sugar garlic and modern garlic products, such as garlic dry powder, garlic slices, garlic concentrated juice, garlic paste and garlic essential oil, are inevitably faced with the problem of garlic turning green in the processing process. In order to control and reasonably apply garlic green pigment products, we must first understand the mechanism of garlic green change.
Through recent research, the research group found that the green pigment of Laba garlic is actually composed of an adult blue pigment and a postpartum yellow pigment. The conversion process of producing pigment is to produce allicin first, and then convert it into allicin, and the time of allicin production is very short, that is, to convert it into allicin. During garlic processing, it has been reported at home and abroad that garlic puree turns green, and the green pigment produced is not the common chlorophyll, which is the same as the traditional food "Laba Garlic" in China.
According to the analysis of substance change, sulfur-containing compounds such as thioaliphatic cysteine sulfoxide and thiopropenyl cysteine sulfoxide in garlic cells generate thiosulfites, propenyl thiosulfites and allyl thiosulfites under the action of garlic enzyme, which are the precursors of garlic pigment substances, and then make garlic green.
Above the conclusion, there is something about Laba garlic. I wonder if it will help everyone?