Garlic, perennial herbs, liliaceous allium.Subterranean bulb is divided into purple seed and white seed according to skin color.Pure White Garlic spicy, pungent smell, edible or for seasoning, also medicine, by the public favorite food.Garlic is nutritious: 69.8 grams of water per 100 grams, 4.4 grams of protein, 0.2 grams of fat, 23.6 grams of carbohydrates, 5 milligrams of calcium, 44 milligrams of phosphorus, 0.4 milligrams of iron, and C3 milligrams of vitamin c.We provide the best quality for the customer, if you have any need, please tell us.
Pure White Garlic Pure White Garlic,Pure White Fresh Garlic,Natural Pure White Garlic,Quality Pure White Garlic Jining Sunagro Trade Co., Ltd. , http://www.sunagro-food.com
Equipment appliances: iron pans, shovels, cylinders, etc.
Processing time: 60-70 days in spring and 70-80 days in autumn.
Process flow: weighing → batching → wrapping → storage → dispensing.
Production method: Weigh 15 kg of foodstuff, 6 kg of quick lime, 1.5 kg of black tea, 1.5 kg of salt, 15 kg of plant ash, and 20 kg of water. Use a large iron pot to hold 20 kilograms of water and put in 15 kg of black tea. After boiling, remove 20% of the tea juice from the pot. Take 4.8 kg of lime and slowly pour it into the pot until it is boiled. Put a little salt and lime. After the vegetable juice reacts, pour all the salt and 1.5 kilograms of alkali into the pot, and slowly pour the remaining 12 kilograms of lime into the pan, stir it evenly with a shovel, and remove the lime residue, use 1/2 of the Replace the ash of spare tea juice, pour the rinse water into the pot, take half the grass and send it into the pot, wait for 3 to 5 minutes, and then pour the remaining half of the ash and spare tea juice into the pan. Stir the mud with a shovel. Without the lump, 10 minutes later, the mud was removed with a shovel, the mat was allowed to cool, and the solidified mud was broken the next day and loaded into the tank to prepare the eggs. The amount of sludge for each egg is 16 grams in spring and 23 grams in autumn. When the package is uniform, leave no gaps. Then put a layer of rice husk on the mud and put it in a cylinder and store it. Do not move the cylinder before the egg is out of the tank. The temperature of the storage room is between 15°C and 26°C.
Hard-shelled egg processing technology
The main raw materials: black tea, edible salt, edible alkali, quicklime, plant ash, rice husk, fresh duck eggs and so on.