Shanggao Purple skinned Garlic [Jiangxi Shanggao Specialty]

What is high purple skinned garlic? Authentic Jiangxi Shanggao Specialty: Shanggao Purple skinned Garlic

Content Summary:Do you want to know what Shanggao Purple skinned Garlic is? This article is a detailed introduction toJiangxi Shanggao specialty - Shanggao Purple skinned Garlic. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shanggao Purple skinned Garlic. The full text takes about 5 minutes to read, mainly including the basic introduction of Shanggao Purple skinned Garlic and its nutritional value? What are the product characteristics of high purple skinned garlic? How did the history of high purple skinned garlic come about? The production method of high purple skinned garlic, etc

Basic Introduction to High Purple skinned Garlic

Purple skinned garlic is well-known for its large garlic cloves, abundant juice, strong spicy aroma, and ability to be mashed into a paste without losing its flavor.

Shanggao garlic has a unique flavor, with a strong and sweet aroma, spicy but not irritating to the tongue. It is mashed into juice and has a sticky texture, which remains unchanged even after prolonged storage

How did the history of high purple skinned garlic come about

Shanggao Purple skinned Garlic has a long history and is the main traditional advantageous economic crop in the county. Mainly distributed in towns and villages such as Taxia, Mengshan, Luzhou, Nangang, Hantang, and Shangganshan in Shanggao County. The "Shanggao Purple skinned Garlic" declared by the Green Field Purple skinned Garlic Professional Cooperative in Shanggao County has passed the review and expert evaluation organized by the Agricultural Product Quality and Safety Center of the Ministry of Agriculture, and has been registered and protected as a national geographical indication for agricultural products

Method for making high purple skinned garlic

1. Prepare 100 kilograms of peeled garlic, 10 kilograms of salt, 53.3 kilograms of vinegar, and 16.7 kilograms of white sugar

Secondly, rinse the peeled garlic with clean water and soak for 4-6 hours to remove sediment and impurities, then drain the water

Thirdly, salt 10% of the total amount of garlic for pickling. First, lay a layer of salt on the bottom of the tank, then sprinkle another layer of salt on each layer of garlic, compact and load until the tank is 80% full. Sprinkle another layer of salt on the top layer and cover the cylinder head<4. When pouring the tank for pickling, pour the tank once every 12 hours to evenly pickle the upper and lower layers of garlic until the garlic brine in the tank reaches 3/4 of the height of the garlic. Then, do not pour the tank again. Generally, it is necessary to reverse the cylinder 4-6 times

Fifth, after each pouring, pour the marinated brine onto the surface of the garlic inside the tank. The total pickling and marinating time is 10-15 days

Sixth, sun dry the garlic. Take out the salted garlic and lay it on a mat to dry. During this process, flip it once a day until the garlic is 70% of its original weight. After air drying, the loose garlic skin should be peeled off, and the garlic should be divided into three levels of seasoning: large, medium, and small

7. Ingredients for preparing seasoning liquid: 35 kilograms of vinegar and 11 kilograms of brown sugar are used for red skinned garlic (35 kilograms of white vinegar and 11 kilograms of white sugar are used for white skinned garlic). When preparing, first heat the vinegar to 80 ℃, then add sugar and stir until fully dissolved, and set aside for later use

8. Pour the salted garlic into the jar, gently press it down, and when it reaches 3/4 of the height of the jar, add seasoning solution to immerse the garlic heads. Generally, the ratio of salted garlic to seasoning solution is 1:1. Use small bamboo strips to press the garlic on the surface of the seasoning liquid to prevent it from floating up. Then seal the jar mouth with plastic film and apply yellow mud to tightly seal it. Place the jar in a cool and dry place, and it will be ready after 4 months