The invention relates to a production method of white
sugar garlic. The process sequence comprises the following steps:
raw material selection, cleaning, soaking and
salting, preserving, re-cleaning, batching, impregnating, draining, packaging, sterilizing,
air drying and boxing, wherein for the soaking and
salting step, fresh garlic, water and salt are mixed in a
mass ratio of 15:10:1 and soaked and salted for 4-8 days, and water in the bottom of a pit is pumped to the upper part for exchange in a soaking and
salting process; for the batching step, 60 kg of garlic is added with 40 kg of water, 9-11 kg of white
sugar, 1.5-2.5 kg of
monosodium glutamate, 2-3 kg of vinegar, 100-200 g of
acetic acid, 80-100 g of
citric acid, 46-54 g of
sodium cyclamate, 10-15 g of
acesulfame potassium, 5-7 g of
saccharin, 46-54 g of
aspartame, 18-22 g of
ethylene diamine tetraacetic acid disodium salt, 7-9 g of
sodium dehydroacetate, 22-26 g of
sodium benzoate and 46-54 g of D-
sodium erythorbate. The white
sugar garlic is fresh and sweet, is not greasy, has slight
sour taste, is unique in
flavor, and adapts to the taste of eaters in vast regions.