Brown to black paste, no foreign impurities. Sweet and sour taste, brown too sweet, black acerbity, slightly Garlic. Edible convenient, easy to carry, in line with the habit of eating bread spreads.
[ingredients] garlic amino acid nutrition, vitamin, niacin, squalene, lipid, heat,
Sodium, calcium, iron, zinc, potassium, magnesium, selenium and so on.
One day about 15g (1 tablespoon), instant eating,
Can be used for pizza, pasta, soup and other products for processing, or directly onto a piece of bread, buns, cookies to eat.
Low temperature sterilization products,Black mashed garlic , Mashed garlic,ginger mud Weifang Wangyuan Food Co., Ltd , http://www.wangyuanfoods.com
Mustard pickle processing method
Raw materials: 100 kg of mustard, 10 kg of salt, Ginger, pepper, fennel, cloves, orange peel, aniseed 10 grams each. Mustard must be seasonal mustard, and petiole meat without aging phenomenon. Pickling method: The old root and yellow leaves of fresh mustard are removed, washed with clean water, and dried. After about 5 to 6 days, the strips can be cut. When marinating, sprinkle a layer of salt on the bottom of the jar, then add the mustard, put the mustard down, put a layer of salt every time you put a layer of vegetables. The dish must be filled and there should be as little gap as possible. Fill the mustard with a stone or other weight after filling it up. Within 24 hours after entering the cylinder, it is necessary to invert the cylinder once. After one week, invert the cylinder once. Finally, store it in a cool place for about 20 days. When mustard greens to be marinated turn yellow-green and have a lactic acid taste, they are taken out for processing. Processing methods: mustard pickled, after the pickles and water in accordance with the ratio of 1:3 soaked back salt and remove them, and then pressure filter, to miscellaneous, shredding, shaping. Then the spices are immersed in the filter and the seasoning is mixed thoroughly. The mixture is then mixed with the pickles and stirred evenly, then bagged and packaged for vacuum sealing. After being heat-sterilized, they can be cooled, air-dried, and packed into storage. The mustard pickled and processed has the advantages of being salty and delicious, fresh and tender, and more resistant to storage.