Salty garlic head processing technology
Process flow: raw material recovery → cleaning → trimming → pickling → finished product.
(1) Raw material recovery. Garlic should be harvested before and after the beginning of summer. The harvest was too early, the garlic was small, the yield was low, and the taste was very light; the harvest was too late, the garlic was hard and the quality was poor.
(2) Cleaning and trimming. Wash it after harvest and go to fibrous roots.
(3) marinated. Put the garlic into the pot and add salt and mix well. 3 kg of salt per 50 kg of garlic, mix well and put it in the altar, and use a double plastic film to seal the mouth of the altar. The first two days the altar 1 times, after every 3 to 4 days, 1 turn, generally 5 to 7 times, one and a half months after the salty garlic can be marinated. The marinated salty garlic has a crisp texture, a rich, unpleasant, non-spicy texture and a bright color.
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