Beijing Sugar Garlic
Raw materials and recipes
Purple-skinned garlic 10kg, salt 690g, sugar 5kg
Production process:
(1) raw material selection: selection of high-quality purple-skinned garlic, commonly known as the "big six cloves", select the best garlic 4 to 5 days before the summer solstice.
(1) Raw material selection: choose high-quality purple garlic, commonly known as "big six cloves", choose the best garlic 4~5 days before the summer solstice.
(2) peeling garlic: peel the outer skin of the garlic 2~3 layers, and then use a knife to cut off the root of the garlic, to be cut flat, and then cut off the long part of the garlic stem, the garlic base to stay 1.5cm long is appropriate.
(3) pickling: salt 5kg per 100kg, a layer of
garlic a layer of salt into the tank, sprinkle some water to promote the salt dissolution, turn the tank every day for 2~3 days, the salt dissolved to start soaking garlic.
(4) soak garlic: soak garlic into the water, 3 days after the start of the water change to the Ministry of Logistics to change the water once a day, generally 6 times the water can be changed, the time 8~9 days.
(5) control garlic: soak the garlic fish out, placed on the indoor mat, the garlic stems face down stacking, the highest can not be more than 3 layers, the control of garlic time is 24 ~ 30 can be loaded altar.
(6) altar: a layer of garlic and a layer of sugar into the brush altar, and finally add water in the proportion of 750g of boiling water, 190g of salt, and seal the mouth of the altar tightly with a plastic sheet and a white cloth.
(7) Rolling altar: seal the altar mouth can be rolled altar, the first month 4 times a day rolling altar, the second month 3 times a day rolling altar, the third month 2 times a day rolling, 3 months that is the finished product. Two days after the deflation, and then open the mouth of the altar every night deflation, the morning roll altar.
Pickled sugar garlic is one of the popular food. It is rich in vitamins and other nutrients. Medical doctors believe that regular consumption of garlic can play a cold and warm stomach, tonic lungs and eyesight, detoxification and skin care effects. Now its processing methods are introduced as follows:
1, peeling. First use a knife to remove the roots of the garlic cloves tightly, and then peeled, retaining three layers. During this period of time garlic can not see the sun, the pile can not be overnight, in order to prevent the skin red.
2, soak. Put the peeled garlic in time into the container, add 2/3 of the water for soaking, change the water twice a day, continuous soaking for 3-4 days, all the garlic sinks to the bottom, the water keeps bubbling white until.
3, pickling. Soaked garlic into the container without water, a layer of garlic a layer of fine salt, under the proportion of salt is about 8%. After 8 hours of pickling, put a tiny amount of water, just enough to soak the garlic can be, pickling time of 24 hours, can inhibit the decomposition of garlic enzymes, to prevent the garlic root changes in the candied.
4, drying. Choose a good sunny weather, spread the mat, put the garlic on the mat, the thickness of the garlic for the thickness of the two heads of garlic as well, 6:00 a.m. to 5:00 p.m. in the sun, when the garlic skin whitening.
5, sugar water. Make sugar water and the acquisition of garlic synchronization, each hundred kilograms of garlic add 56 kilograms of sugar, 70 kilograms of water, 3 kilograms of white vinegar. Sugar water is heated to boiling, put into the tank to cool, add white vinegar, and then put into the garlic according to the ratio
6, raking. Rake 4-5 times a day to distribute garlic spicy flavor. When raking, the head of the rake should be played along the side of the tank, and the force should be light when playing in the middle.
7, seal the cylinder. Sugar 18-25 days later, the garlic gradually absorbed sugar water sinking, cylinder with a lid closed cylinder, filling sugar water, so that the sugar water more than garlic 2-3 centimeters until.
8, storage. Storage should pay attention to ventilation, workshop should have fly screens, daily observation of the degree of foaming sugar water in the cylinder, such as very few serious foaming, and produce pungent sour taste, should be taken out in a timely manner, in order to prevent the impact of other garlic quality. Storage for 3 months is the finished product, transparent skin, garlic cloves white, shiny, better flavor.