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Detailed Explanation of the Production Method and Key Technical Points for Odorless Allicin
Garlic is a rather unique vegetable and seasoning, and in particular the allicin it contains can break down the proteins in fish, meat and eggs, making those proteins that are difficult for the human body to absorb become easy for the human body to absorb and utilize, helping digestion and promoting nutrient absorption. However, the odor of allicin is unpleasant. A method for producing odorless allicin stock solution is described below: I. Room-temperature method 1. Process flow: fresh garlic → sorting → crushing → drying → grinding into powder → soaking for deodorization → separation → finished product. 2. Operating method: (1) Material selection. Select mature
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Introduction to the Polyploid Giant Odorless Garlic Variety
This variety is a polyploid transgenic giant garlic developed by transferring genes from Welsh onion and bitter melon into ordinary garlic. Its bulbs weigh 250-600 g each, with the largest reaching 900 g. Its garlic sprouts grow 60-160 cm tall, with leaves 35 cm long and 8 cm wide, and 8 leaves. Per mu (1 mu = 667 sq m, the same below), it yields more than 2,000 kg of bulbs and more than 300 kg of garlic scapes, with a single scape weighing 50 g. It can be grown as seed for many consecutive years without degeneration, and it has also successfully eliminated the unpleasant bad breath that ordinary garlic causes after eating.
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