Production process of fermentum rubrum pickled garlic
A production process and garlic technology, applied in the field of production process of pickled garlic with red grains, can solve the problems of complex production process, high cost, poor taste, etc., and achieve the effect of solving complex production process, good taste and long shelf life
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[0014] The preparation technology of the red lees pickled garlic of the present embodiment comprises the following steps:
[0015] (1) Selection of raw materials Choose fresh purple-skinned or white-skinned garlic that is plump, does not lose water and wilts, has an excellent texture, and has no germination;
[0016] (2) Raw material treatment Remove the skin of the garlic cloves by hand or lye, select garlic without rottenness and broken cloves, rinse in clean water for 8 hours, and change the water 5 times in the middle to reduce the peculiar smell and remove the garlic. Then take out a layer of film, then take out, after draining the water, put it into boiling water and stir continuously for blanching for 3 minutes, quickly take it out, immediately pour it into flowing cold water and cool it fully, take it out, shake it dry, and set aside;
[0017] (3) Preparing the marinating grains, selecting distiller’s grains from brewing red wine and table salt and mixing them evenly i...
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