Dehydrated garlic slices are suitable for long-term preservation 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 taking a large amount at one time has side effects on the strong stimulation of the digestive tract. Therefore, it is not advisable to take a large amount at one time. Its method is as follows:
Dehydrated garlic slices are selected from fresh garlic with good maturity, no trauma, no pests, white color, and large size. After removing the stalks, splitting, peeling, and slicing with water, rinse with citric acid aqueous solution to reduce the activity of allinase. . Note that rinsing must be completed within 24 hours after slicing, so as not to produce colored pigments due to oxidation of garlic slices, 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. It is required to control the temperature at about 60°C in the early stage, increase the temperature appropriately in the middle stage, and control it at above 70°C in the later stage, but the maximum temperature should not exceed 78°C, so as to avoid the garlic slices from being burnt. Affects flavor and color. The finished product is obtained when the water content of the garlic slices drops to about 5%.
As for the method of sweet and sour garlic: peel off the two layers of skin of the garlic, soak it in clean water for 1 week, change the water and clear the tank every day during the soaking period to reduce the spicy taste of the garlic; then take it out and dry it until the skin is wrinkled and put it in the tank; For every 50 kg of garlic, add 3 to 5 kg of sugar, 25 kg of old vinegar, 20 kg of soy sauce, and 200 g of prickly ash. The ingredients should be boiled into juice before being put into the tank. Seal the cylinder for 25 to 30 days to be the finished product.
Dehydrated garlic slices are suitable for long-term preservation 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 taking a large amount at one time has side effects on the strong stimulation of the digestive tract. Therefore, it is not advisable to take a large amount at one time. Its method is as follows:
Dehydrated garlic slices are selected from fresh garlic with good maturity, no trauma, no pests, white color, and large size. After removing the stalks, splitting, peeling, and slicing with water, rinse with citric acid aqueous solution to reduce the activity of allinase. . Note that rinsing must be completed within 24 hours after slicing, so as not to produce colored pigments due to oxidation of garlic slices, 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. It is required to control the temperature at about 60°C in the early stage, increase the temperature appropriately in the middle stage, and control it at above 70°C in the later stage, but the maximum temperature should not exceed 78°C, so as to avoid the garlic slices from being burnt. Affects flavor and color. The finished product is obtained when the water content of the garlic slices drops to about 5%.
As for the method of sweet and sour garlic: peel off the two layers of skin of the garlic, soak it in clean water for 1 week, change the water and clear the tank every day during the soaking period to reduce the spicy taste of the garlic; then take it out and dry it until the skin is wrinkled and put it in the tank; For every 50 kg of garlic, add 3 to 5 kg of sugar, 25 kg of old vinegar, 20 kg of soy sauce, and 200 g of prickly ash. The ingredients should be boiled into juice before being put into the tank. Seal the cylinder for 25 to 30 days to be the finished product.
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