(I) Pickled garlic sprouts
1. Selection of raw materials: In June, 20 kg of green young sprouts, 5 kg of salt, and 2 kg of saline at 18°C ​​were used.
2. Production process: Put the garlic bundles into the jar after being bundled for salting, put a layer of salt on the garlic seedlings, and evenly sprinkle salt water. Cylinder is inverted twice a day and Yang Tang dissipates heat to promote salt dissolution. After 10 days of pickling, it is inverted to 1 time per day and it is continuously marinated for 2 weeks. The product is crisp and delicious.
(B) sweet and sour garlic
1. Raw materials: fresh garlic seedlings 50 kg, sugar 20 kg, vinegar 10 kg, salt 2.5 kg, water 12.5 kg.
2. Production process: Remove the yellow shoots from the fresh garlic sprouts, cut into sections of about 3 cm into the tank, add 7.5 kg of clear water, 2.5 kg of salt, and mix well. Cylinder is inverted 2 times a day. After 5 days, remove and rub it until it is soft, then put it into the tank. Another sugar is poured into vinegar, boiled with heat, cooled and poured into a garlic seedling tank for maceration. Cylinder is inverted once every 10 days and it is ready after 1 month. The quality is slightly brittle and sweet.
(3) Sweet sauce garlic
1. Raw materials: 20 kg of garlic, 15 kg of sweet noodles.
2. Production process: Remove the marinated garlic sprouts, remove the water 3 times, and put in a bag to control the water for 5 to 6 hours. Then into the jar stains. Evenly beat 3 to 4 times a day. After 1 week, the sweet sauce garlic sprouts. The product is tender and crisp and has a strong sauce.
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