How to cook garlic paste

Method 1: Dissolve the garlic peeled by lKg in boiling water at 95- 100℃ for 3 minutes, and then crush it. In addition, take 65438 0 kg peeled raw garlic, add 1 liter water and 65438±08g sodium citrate, and crush to obtain raw garlic powder with pH value of 4.0. Squeeze juice in a cloth bag to obtain 1.4 liters of juice and 600 grams of sediment. The juice was separated by centrifugal dehydrator to obtain a precipitate of 120g. 17 g of precipitate and sediment, 26 g of edible salt and 30 g of sodium glutamate were added to 9 10 g of quenched and tempered garlic, and mixed into viscosity to obtain 1 kg of minced garlic.

The minced garlic was put into a plastic bottle, sealed and stored in a thermostat at 37℃ for 3 months.

Method 2: Crush the shelled garlic lKg, mix it with L liter of water, and put it into a cloth bag to juice to get 1.4 liter of juice and 600g of residual juice. Add 13g sodium citrate to the fruit juice, adjust the pH value to 4.0, and centrifuge to obtain 135g precipitate. 15g of this precipitate was added to 9 15g of quenched and tempered garlic prepared according to the first method, and 20g of edible salt, 30g of sodium glutamate, 4g of edible alkali and 16g of magnesium oxide were added, and stirred until it became thick, thereby obtaining 1Kg of minced garlic. The product has stable quality, moderate fragrance and spicy taste, and can be stored for a long time.