Garlic processing technology
1, garlic, garlic powder Choose garlic with full ripeness, plump, spicy, and large heads. Cut fibrous roots after harvest, cut stem disks, soak for 1-2 days, rinse and peel, wash and cut into thin slices, and steam blanch for 5 minutes. Far-infrared drying device is used, loading capacity is 5-6kg/m2, temperature is 65°C-75°C, 6-7 hours, when dry product moisture content reaches 5%-8%, it is packaged and stored immediately. The yield is 15%-20%. The production of garlic powder is based on the processing of garlic chips, adding a grinding sifting process to obtain finished products. 2, pickles After the garlic is harvested, cut the fibrous roots and peel the skin to dry. Add 4 kg of salt in 50 kg of water, boil and cool, add another 50 grams of pepper, 1 kg of red pepper, 1.5 kg of ginger, and 1.5 kg of wine to make oyster sauce. Then put the whole garlic head into the cylinder or bubble altar, pour the wolfberry juice, seal with a cold water deduction bowl. Normally ferment for 10 days at room temperature. 3, sweet and sour garlic sprouts Remove the skull cap from the garlic bulb, rinse with clean water, and cut into small pieces of 3 cm long. Add water to the tank and add salt. Invert the cylinder twice a day. Remove it after four or five days and rub it on the mat. Gently add into the tank and marinate with wolfberry juice. Wolfberry juice recipe: sugar, vinegar, water mixed boiled, cooled into the cylinder, 10 days inverted cylinder, 30 days Serve. 4, spiced sweet and sour garlic 50 kilograms of garlic, 2 kilograms of salt, 10 kilograms of red (white) sugar, 0.5 kilograms of soy sauce, garlic as above. Wash the garlic to dry, a layer of garlic sprinkle a layer of salt, marinated for 24 hours, re-entry tank, sugar, vinegar, soy sauce, allspice plus cold water to make wolfberry juice, again marinated. Oil paper or film seal tightly. Rotate the cylinder twice a day, open the cylinder for 4-5 hours on alternate days, change to a 3-day aerated gas after 2 weeks, and 1 month.
Canned Sliced Peaches, Yellow Cling Peach, peeled, pitted and sliced, In Light Syrup.
Fomdas control product quality and safety from raw material origins. About 1/3 of fresh Ams Peaches are picked from Fomdas own orchards, and for the rest 2/3 raw materials are purchased from qualified suppliers. Every piece of raw material is selected on appearance, color and maturity. Before putting into production, they are pesticides and heavy metal residual tested.
Fomdas Canned Peach is delicious and shelf-stable, store it in a cool place. After opening, please store it in a refrigerator and consume it within 3 days. With it, you can enjoy delicious taste of fresh peach at anytime and anywhere.
Canned Sliced Peaches, Ams Peach, Peach Slices In Syrup, Peach Dices in Plastic Cup, Canned Peaches in PET Jar ZHEJIANG FOMDAS FOODS CO., LTD. , https://www.fomdasfoods.com
