Process: raw materials to solve the pickled drying preparation of sweet and sour liquid soaked in sweet and sour liquid products.
(1) Raw material solution. Choose neat, fat, white skin, fresh garlic, remove fibrous roots, skin, wash and drain.
(2) Marinated. For every 100 kg of fresh garlic, 10 kg of salt is packed in layers in the cylinder and can be loaded into the half-cylinder. In addition to the same size of the cylinder, change the cylinder every day sooner or later, 1 day, pickled 15 days Serve salted garlic.
(3) Drying. Take out the garlic, dry it on the drying table, turn it once a day, and dry it to 70% of the original weight. The peel was found to be peeled.
(4) Preparation of sweet and sour liquid. The formula of sweet and sour liquid is: 0.7 kg of vinegar, brown sugar, and a little spice powder. First heat the vinegar to 80°C, add the brown sugar solution, and finally add the allspice.
(5) soaked in sweet and sour liquid. Put the salty garlic on the altar and gently squeeze it. When it is 3/4 of the altar's capacity, inject the sweet and sour liquid. After that, put a few bamboo pieces across the mouth of the altar to prevent the garlic from floating. Finally use plastic. The film tightens the mouth of the altar and is sealed with cement. After 2 months, it is a finished product.
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