Garlic flakes and garlic powder: Select fully matured garlic bulbs with large, intact cloves and a strong, pungent aroma. After harvesting, trim the fibrous roots and remove the stem disks. Soak the garlic for 1 to 2 days, then rinse thoroughly, peel, and cut into thin slices. Blanch the slices for 5 minutes before drying using a far-infrared dryer. The drying capacity should be 5-6 kg per square meter, at a temperature of 65°C to 75°C for 6 to 7 hours. Once the moisture content reaches 5% to 8%, immediately package the product. The yield is typically 15% to 20%. For garlic powder, the process starts with garlic chips, which are then ground and sifted to produce the final product.
Sichuan pickled garlic: Harvest garlic just before or after the start of summer. Trim the fibrous roots, peel off 2 to 3 layers of the outer skin, and leave a 5 cm false stem. Wash and dry the garlic thoroughly. Prepare a brine by dissolving 4 kg of salt in 50 kg of water, then bring it to a boil and let it cool. Add 50 grams of pepper, 1 kg of red chili, 1.5 kg of ginger, and 1.5 kg of rice wine to create the seasoning sauce. Place whole garlic bulbs into a jar or fermentation vessel, pour the brine over them, and seal it with a cold water cap. Let it ferment at room temperature for about 10 days.
Sweet and sour garlic: Remove the outer skin from the garlic bulb, wash it, and cut into 3 cm pieces. Place the garlic in a tank and add water along with salt. Invert the container twice daily. After 4 to 5 days, remove the garlic and rub it on a mat to soften. Then place it back into the tank and marinate with the brine. The brine is made by boiling a mixture of grain, vinegar, and water, then cooling it down and pouring it into the jar. Turn the jar once every 10 days, and let it sit for 30 days before serving.
Pickled garlic with vinegar and spices: Use 50 kg of garlic, 2 kg of salt, 10 kg of red (or white) food, 0.5 kg of soy sauce, and follow the same initial preparation as above. Wash and dry the garlic, then layer it with salt in a container and let it marinate for 24 hours. Transfer the garlic to another tank and add sugar, vinegar, soy sauce, and spices, along with cold water to make the brine. Seal the container tightly with oil paper or plastic film. Rotate the jar twice daily, open it for 4 to 5 hours every other day, and after the first half of the month, switch to a new batch. This process continues until January when the garlic is ready to serve.
Dried Squids,Dried Cuttlefish,Dehydrated Squid,Dry Calamari
Zhejiang Fudan Tourism FOODS Co., Ltd. , https://www.fudanfood.com