糖醋蒜头加工技术选料修整选用鳞茎肥大，整齐洁白鲜嫩；抽薹后１０～１５天的大蒜头为原料。这样的原料鳞茎外皮无纤维化，加工后食之风味良好。切去根部与茎部，剥去外面的蒜皮，洗净沥干水分。盐腌晾晒每１００千克鲜蒜头用盐１０千克。在缸内放一层蒜头撒一层盐，装满... Selection of sweet and sour garlic processing technology selection of bulky bulbs neat, neat and white fresh; 10 to 15 days after bolting garlic head as raw material. This raw material is no fibrosis of the outer bulb, processed food flavor good. Cut to the roots and stems, peeled off the garlic skin, wash and drain water. Salted drying 100 kg of garlic with salt 10 kg. Put a layer of garlic in the tank to sprinkle a layer of salt, filled ...