After 5 years of open field leek growth, when the growth is weak and the yield decreases, the roots of the leek are shaved and buried with soil for a short time. At the end of December, they will be intensively transplanted into the shed to cultivate the leek, which can be harvested three times in succession, and the yield per square meter can reach 35 kg, the economic benefit is very considerable. Prepare to harvest the leek plants in winter. Cut the wilted leek leaves on the ground before planing. The next day, cut the wilted leek leaves to minimize root damage. Shake the root soil, pile it into a cone, and cover the soil immediately. Before transplanting, remove the roots of the leek, shake off the soil, and properly spray with water. Pile a pile of 33 cm high in a shed at 15 degrees Celsius, cover it with a mat, and turn it upside down once a day to make the temperature uniform. The germinated leek plants are bundled into small bundles, leaving the fibrous roots 8 cm long, and cutting off the rest. On the leveled cultivation soil, open a ditch in the east-west direction with a width of 13 cm and a depth of 15 cm. Plant the leek plants next to each other with a row spacing of 3 cm. The planting depth is such that the upper part of the bulb is level with the ground, and the surrounding area is covered with soil. , Slightly suppressed. Fertilizer and water management Water well on the day of transplanting or the next day. Water once when the seedling is 3 cm high, once when the seedling is 12 cm high, and again every 5 days, and water once 5 days before harvesting. Do not water at noon during rainy, snowy, sunny days. The second and third crops are watered when the seedlings are 7 cm high, and 10 grams of ammonium sulfate per square meter is applied. The height of cultivating soil shall not exceed the junction of leaf sheath and leaf. After the first watering, cultivate the soil once the next day to make the seedlings grow neatly. After plant height is 7 cm, soil is cultivated every 3 days until 5 days before harvest, 5 times in total. The second and third crops will grow weaker with the finely sieved soil used for soil cultivation, so the number and thickness of soil cultivation should be reduced. Ventilation and cold protection During the first crop of leeks, there is a lot of watering and proper ventilation. The outside temperature rises during the second and third crops. When the room temperature exceeds 22 degrees Celsius, increase the ventilation. In winter, cover the grass curtain at night for heat preservation. The curtain will be uncovered at sunrise and covered at 5 pm. The temperature at night shall ensure that the shed temperature is not lower than 5 degrees Celsius. Harvesting is generally 30 days after planting, when the height of leeks reaches 25 cm. The harvest position should not be too low to prevent damage to the bulb. The first crop yield was 12 kg per square meter. In the second crop, nitrogen fertilizer was added, and the yield was the same as the first crop. The third crop grows weak and yields are low. Disclaimer: Some articles on this website are transferred from the Internet. If the legal rights of a third party are involved, please inform this website for processing. phone Dehydrated garlic, a widely used culinary ingredient, is derived from fresh garlic bulbs through the process of dehydration. This preservation method involves removing the moisture content from garlic, resulting in various forms such as flakes, granules, powder, agglomerated granules, and even a unique product known as dehydrated Black Garlic . Each classification offers distinct characteristics, flavors, and uses, making them essential components in the culinary world. Dehydrate garlic, Dehydrated garlic flakes, Dehydrated garlic granules,Dehydrated garlic powder Henan Sunny Foodstuff Co.,Ltd. , https://www.hnsunnyfood.com
Garlic Flakes, also known as minced garlic, are small, irregularly shaped pieces of dehydrated garlic. These flakes are typically used as a convenient alternative to fresh garlic, providing a potent flavor and aroma. They are commonly added to soups, stews, sauces, and marinades, infusing dishes with the distinctive taste of garlic.
Garlic Granules are another popular form of dehydrated garlic. These granules are larger in size compared to flakes, offering a more robust and intense garlic flavor. They are often used in spice blends, seasoning mixes, and dry rubs, providing a convenient way to incorporate garlic into various recipes.
For a finer texture and stronger garlic taste, Garlic Powder is the go-to option. This classification is made by grinding dehydrated garlic into a fine powder, resulting in a highly concentrated flavor. Garlic powder is commonly used in dry seasoning mixes, sauces, dressings, and even as a topping for popcorn or roasted vegetables.
Agglomerated garlic granules are a unique form of dehydrated garlic that has been processed to form larger, free-flowing granules. This agglomeration process enhances the granules' ability to dissolve quickly, making them ideal for instant mixes, soups, and sauces. Agglomerated garlic granules offer the convenience of easy dispersion while retaining the characteristic garlic flavor.
Lastly, dehydrated black garlic is a relatively new and distinctive product in the world of dehydrated garlic. It is made by fermenting fresh garlic bulbs at controlled temperatures and humidity levels for an extended period. This fermentation process transforms the garlic cloves into dark, soft, and sweet cloves with a complex umami flavor. Dehydrated black garlic is often used as a gourmet ingredient in high-end cuisine, adding a unique and sophisticated taste to dishes.
In conclusion, the classification of dehydrated garlic encompasses various forms, each with its own characteristics and culinary applications. Whether it be the versatile flakes, robust granules, concentrated powder, easy-to-disperse agglomerated granules, or the gourmet dehydrated black garlic, these products provide a convenient and flavorful alternative to fresh garlic, ensuring that the essence of garlic can be enjoyed in a wide range of dishes.