The Production Process of Garlic In Brine

(i) Cheese-style Production

First, prepare the appropriate amount of cheddar cheese, garlic powder, onion powder, salt, and other optional spices, as well as milk. Cut the cheddar cheese into small pieces put them in a bowl and heat them over low heat or steam them in a steamer. Keep the heat low throughout the process. Use a small egg beater to press the cheese continuously. When the cheese gradually softens, add milk, little by little, stirring while adding until the desired consistency is reached. Then turn off the heat, take out the cheese bowl, add garlic powder, onion powder, and a little salt, and you can also add other seasoning spices according to your taste. Mix well and put them in a sterilized small jar for storage.

(Ii) Butter-style Production

First, prepare unsalted butter, table salt, fine sugar, salad dressing, black pepper, mashed garlic, light cream, and fresh parsley. Put the butter, salt, fine sugar, salad dressing, black pepper, mashed garlic, and light cream in a bowl, beat them smoothly at low speed with an electric egg beater, then add the chopped parsley, stir well with a spatula, cover with plastic wrap and set aside. During the production process, attention should be paid to the uniformity of material handling and stirring, as well as the subsequent storage conditions.

(iii) Extraction-based Production

To produce garlic in brine by extraction, the first step is to prepare the materials. Select mature, dry, insect-free, and mildew-free garlic heads, remove the stems, separate the cloves, peel the inner skin, rinse with clean water, and remove impurities and substandard garlic grains. Then wash the garlic grains with clean water and process them into garlic paste, and the particle size of the largest particles in the garlic paste is less than 0.2mm. After that, crush and dry them, and use 95-98% ethanol as the extractant. The garlic paste is placed at 20-40℃ for enzymatic hydrolysis for 20-60min. Take 400-800ml of extractant for 20-60min for 200g of garlic paste to obtain allicin extract. After the allicin extract is centrifuged, the supernatant is filtered, and the filtrate is garlic in brine. In the grinding and deodorizing step, the garlic grains can be immersed in a deodorizing liquid for 20-30 hours, the deodorizing liquid is a fumaric acid solution with a mass percentage of 2.5-3.5%, or the deodorizing liquid is a mixed solution of fumaric acid and acetic acid, the mass percentage of the fumaric acid solution in the mixed solution is 2.5-3.5%, and the mass percentage of the acetic acid is 1.5-3.0%.