Detailed Explanation of Key Production Techniques for Crispy Garlic Slices

Garlic is delicious, nutritious, and highly valued for its medicinal properties. However, garlic has a short storage period, sprouts easily, molds easily, and also has a peculiar odor, which directly affects its dietary therapeutic value. Crispy garlic slices, on the other hand, are white to cream-colored porous flakes with a high retention rate of allicin and amino acids, featuring a garlic aroma and honey fragrance, with no unpleasant odor or off-flavor, and deliver good results.

The key processing points are: 1) Material selection - garlic bulbs should be mature and intact, with no insect damage or moldy deterioration. 2) Clove separation - cut off the stem end of qualified garlic bulbs and separate into cloves. 3) Peeling - pour the garlic cloves into a peeling solution prepared from inorganic solvents and surfactants, soak at 20-30°C for 3-4 minutes, then remove and rinse with clean water. 4) Slicing - cut the peeled garlic cloves with water into thin slices about 2mm thick. 5) Deodorization - pour the garlic slices into a deodorizing solution prepared from organic acids, β-cyclodextrin, and magnesium chloride, soak at 50°C for 3 hours, then remove and rinse with clean water. 6) Pretreatment - prepare a 30% honey solution in a sugar storage tank, add measured amounts of sodium chloride, citric acid, calcium-magnesium salts, licorice extract, clove, and other seasonings, and add 0.05% sodium benzoate; after mixing, process through a colloid mill; then place the deodorized garlic slices into a vacuum impregnation tank, seal and evacuate to 0.09MPa; then open the sugar solution valve, spray in the honey solution and maintain for 15 minutes, then aerate for 40 minutes. This vacuum treatment is intended to prevent the garlic slices from browning, prevent deformation, and improve flavor. 7) Vacuum drying - factors affecting product quality include vacuum degree, temperature, time, and garlic slice thickness. The higher the vacuum degree, the crispier the product, and the shorter the drying time. 8) Flavor adjustment - use a seasoning machine to spray different flavoring substances onto the dried garlic slices. 9) Grading and packaging - after cooling, grade the garlic slices, weigh them, and use composite plastic film for vacuum gas-flush packaging.