Detailed Introduction to the Production Method of Crispy Garlic Slices

Garlic is delicious, nutritious, and of high medicinal value. However, garlic has a short storage period, sprouts easily, molds easily, and also has a distinctive pungent 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, possessing a garlic aroma and honey fragrance, with no pungent odor or off-flavors, and with good results.

The key processing points are: 1) Material selection: garlic bulbs mature and intact, with no insect damage or moldy, rotten, deteriorated conditions; 2) Clove separation: cut off the stem ends of the qualified garlic bulbs and separate into cloves; 3) Peeling: pour the garlic cloves into a peeling solution prepared from inorganic solvents and surface-active substances, etc., soak at 20-30°C for 3-4 minutes, remove and rinse with clean water; 4) Slicing: cut the peeled garlic cloves with water into thin slices about 2 mm thick; 5) Deodorization: pour the garlic slices into a deodorizing solution prepared from organic acids, beta-cyclodextrin, magnesium chloride, etc., 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, mix and process through a colloid mill; then place the deodorized garlic slices into a vacuum impregnation tank, seal and evacuate to 0.09 mPa; then open the sugar liquid valve, spray in the honey solution and maintain for 15 minutes, then fully aerate for 40 minutes. This vacuum treatment is to prevent the garlic slices from browning, prevent the garlic slices from deforming, and improve the flavor of the garlic slices; 7) Vacuum drying: the factors affecting product quality include vacuum degree, temperature, time, garlic slice thickness, etc. 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 the garlic slices cool, grade them, weigh them, and use composite plastic film for vacuum gas-flush packaging.