Sweet and sour garlic head marinated
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Sweet and sour garlic is a popular garlic product that has gained significant popularity both in domestic and international markets. Known for its unique taste and versatility, it is often used as a condiment or flavor enhancer in various dishes. The production process of sweet and sour garlic involves several key steps to ensure the final product is flavorful and well-preserved.
To produce 100 kg of finished sweet and sour garlic, you will need the following ingredients: 150 kg of fresh garlic bulbs, 9-10 kg of salt, 5 kg of sugar, 75 g of saccharin, 60 kg of rice vinegar, and 20 kg of boiling water. Before starting, it's important to select high-quality garlic heads. These are sorted and graded based on size and quality—typically, there are 20 special-grade bulbs per kilogram, 30 class A bulbs per kilogram, and more than 30 foreign-grade bulbs per kilogram.
Next, the garlic is soaked in clean water for 8 to 12 hours, without peeling the skin. This helps to remove any impurities and prepare the garlic for the pickling process. After soaking, the garlic is drained and evenly mixed with salt according to weight. It is then placed into jars, with each jar holding approximately 16 kg of garlic when the total capacity is around 25 kg.
Once the jars are filled, they are sealed using bamboo shells and oil paper, then laid horizontally and rolled twice daily to encourage even marination. After 10 days of this process, the jars are opened, the brine is removed, and the garlic is stirred and gently pressed. A small clay dish is added to the top, and the jar is sealed again. Once the mud dries slightly, more mud is poured over the mouth of the jar. After about 40 days, the garlic becomes mature and ready for the next step.
In the second stage, the garlic is re-pickled. The jars are sealed with mud, and any remaining brine is poured out. Then, the ingredients for the sweet and sour sauce are added according to the specified ratio. This includes boiling tap water, adding rice vinegar, sugar, and saccharin, and mixing thoroughly. Once cooled, the sauce is poured into the jars, ensuring the garlic is fully submerged. The jars are then sealed with oil paper and kraft paper to maintain freshness.
Finally, after being marinated in the sweet and sour brine, the garlic is ready for packaging and distribution. Before being put on the market, the product undergoes quality inspection and is stored properly to ensure it remains fresh and tasty. This traditional method not only preserves the garlic but also enhances its flavor, making it a favorite among consumers worldwide.