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The production of fruity sugar clams
1. The choice of ingredients used white meat, spicy flavor, no insects, no mildew, no germination, no fever deterioration of garlic. After stripping the skin and garlic, place it in a breathable container. 2. Bleaching Put the spare garlic into the bamboo raft and rinse with water to remove the film coat and other foreign materials adhering to the garlic pellets. Then boil for about 5 minutes at a ratio of tea juice to garlic of 1:3. Drain it immediately and allow it to dry properly. Special care must be taken at this time to prevent biting insects. Prepare the tea juice with the common crude tea leaf, soak it in the ratio of tea: boiling water = 1:70 for 1 to 2 hours, and filter it. 3. Low-temperature baking The blanched garlic grains are placed in a baking room to increase the toughness of the garlic grains. The temperature is controlled at about 60°C and baked for 20 minutes. 4. juice candied garlic gravy processed above, with orange juice, mango juice, apple juice, lemon juice or other juice plus 20% white sugar boiled garlic, juice and sugar and garlic ratio to garlic can be Immersion is appropriate. Bring the fruit juice to boil, then put it in garlic and boil for 5 minutes. After the sugar is soaked for 12 to 24 hours, the juice is poured into the juice for 2 times and boiled for 5 minutes. The sugar can be soaked for 8 to 12 hours. In order to reduce the cost, 40% of the sugar liquid and a small amount of edible fruit essence can also be used instead of the juice. Garlic treated in this way can not only completely remove garlic odor, but also nourishment, unique fruit flavor. 5. Secondary baking Remove the sugar leached garlic grains and put them in the drying room. Bake at 60°C or lower for 12 to 18 hours. 6. Screening and packing The prepared fruity garlic bulbs are sorted by size and color. Remove the unqualified garlic and seal it in plastic food bags for sale.