Sweet and sour garlic is a popular garlic product that has gained popularity both domestically and internationally. It's known for its unique flavor, combining the tanginess of vinegar with the sweetness of sugar, making it a favorite in various cuisines. The process of making sweet and sour garlic involves several key steps, from selecting the right ingredients to proper fermentation and seasoning.
To produce 100 kg of finished product, you'll need approximately 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. Choosing high-quality garlic is essential. Fresh garlic heads are sorted into different grades: 20 special-grade bulbs per kilogram, 30 grade-A bulbs per kilogram, and over 30 foreign-grade bulbs per kilogram.
Next, the garlic is soaked in clean water for 8–12 hours, but it’s important not to peel the skin off, as this helps retain moisture and flavor. After soaking, the garlic is drained and evenly mixed with salt based on weight. Then, it's placed into jars. A typical jar with a 25 kg capacity should hold about 16 kg of garlic.
Once the garlic is in the jar, it’s sealed using bamboo shells and oil paper, then placed horizontally. The jars are rolled twice daily to ensure even distribution of the brine and promote better marination. After 10 days of rolling, the jars are opened, the brine is removed, and the garlic is gently pressed to fill the jar completely. A small clay dish is placed on top, and the jar is sealed again. Once the mud dries slightly, more mud is poured over the mouth of the jar to keep it airtight.
After about 40 days, the garlic becomes fully matured and ready for the next stage. This is called complex salting. The jars are unsealed, and any remaining brine is poured out. The garlic is then weighed, and the ingredients are added according to the specified ratio. The sweet and sour sauce is made by first weighing the ingredients, then boiling tap water, adding rice vinegar, and simmering. Sugar and saccharin are added and mixed well to create a balanced sweet and sour solution.
Once cooled, the sauce is poured into the jars, ensuring the garlic is fully submerged. The jars are then sealed with a layer of oil paper and kraft paper to maintain freshness. Finally, after the second marination, the product is ready for inspection and storage before being sold on the market.
This traditional method ensures that the garlic develops a rich, complex flavor while maintaining its crisp texture, making it a beloved delicacy in many cultures.
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