Dehydrated garlic slices are suitable for long-term storage and easy to carry. Moreover, allicin is fully oxidized and has a stronger anti-cancer effect. However, allicin has a stimulating effect on the gastrointestinal tract, and a large amount of it can have side effects on the gastrointestinal tract. Therefore, it is not advisable to take a large amount at one time. The approach is as follows:
Select dehydrated garlic slices that have good maturity, no trauma, no pests, white color, and large heads. After removing the pedicle, dividing, and peeling, slice with water, and then rinse with citric acid aqueous solution to reduce the activity of garlic enzyme . Note that the rinsing must be completed within 24 hours after slicing, so as to prevent the garlic slices from producing colored pigments due to oxidation, which will affect the color of the finished product. Use a temperature-controlled dehydrator to control the temperature of the rinsed garlic slices in three stages. The temperature in the early stage is required to be controlled at about 60°C, the temperature is appropriately increased in the middle stage, and the temperature is controlled above 70°C in the later stage, but the height cannot exceed 78°C to prevent the garlic from coking. Affect the flavor and color. When the water content of the garlic slice drops to about 5%, the finished product is obtained.
As for the practice of sweet and sour garlic: peel off the two layers of the skin of the garlic, soak it in clean water for 1 week, change the water every day during the soaking period to reduce the spicy taste of the garlic; then remove it and dry it until the skin is wrinkled; For every 50 kilograms of garlic, mix 3 to 5 kilograms of sugar, 25 kilograms of old vinegar, 20 kilograms of soy sauce, and 200 grams of Chinese pepper. The finished product is after 25-30 days of sealing.