Preparation method of sweet and sour garlic with fragrant citrus flavor
A production method and technology of orange-flavored candy, which are used in food ingredients as odor modifiers, climate change adaptation, food science, etc., can solve problems such as single taste, achieve bright color, low production cost, and facilitate large-scale industrial production. Effect
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Embodiment 1
[0023] Embodiment 1, a kind of preparation method of fragrant orange flavor sweet and sour garlic, the preparation process steps are as follows:
[0024] (1) Raw material pretreatment
[0025] Choose a head of fresh garlic with white and plump skin, neat bulbs, and fresh and tender texture. Cut off the fibrous roots of the fresh garlic but do not let the garlic disperse. hours, wash and drain.
[0026] (2) Pickled for the first time
[0027] First spread a layer of salt on the bottom of the marinating container, then spread a layer of garlic and sprinkle a layer of salt, pack it and compact it until the container is 80% full, then sprinkle a layer of salt on the top layer, and cover the container cover.
[0028] Wherein the consumption of each component of pickling liquid is respectively: head of garlic 100kg, salt 12.55kg, white vinegar 50kg, white sugar 16.5kg.
[0029] (3) inverted cylinder
[0030] During the pickling process, the vat needs to be poured once every 12 h...
Embodiment 2
[0037] Embodiment 2, a kind of preparation method of fragrant orange flavor sweet and sour garlic, the preparation process steps are as follows:
[0038] (1) Raw material pretreatment
[0039] Choose a head of fresh garlic with white and fat skin, neat bulbs, and fresh and tender texture. Cut off the fibrous roots of the fresh garlic but do not let the garlic disperse. hours, wash and drain.
[0040] (2) Pickled for the first time
[0041] First spread a layer of salt on the bottom of the marinating container, then spread a layer of garlic and sprinkle a layer of salt, pack it and compact it until the container is 80% full, then sprinkle a layer of salt on the top layer, and cover the container cover.
[0042] Wherein the consumption of each component of pickling liquid is respectively: head of garlic 100kg, salt 10kg, white vinegar 40kg, white sugar 15kg.
[0043] (3) inverted cylinder
[0044] During the pickling process, pour the vat once every 12 hours to marinate the ...
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