Detailed Explanation of Seven Key Points of Garlic Powder Processing Technology

Garlic seasoning powder is a new type of seasoning, suitable for raw and cooked seasoning of various dishes. The processing technology is introduced as follows:

1. Selection of raw materials. Use garlic that is relatively mature and has yellow leaves and withered stalks at harvest time, otherwise the powder yield will be low, and it will also affect quality and storage time; remove garlic bulbs with diseased spots, rot, insect spots, and mechanical damage; the bulbs should be large, and the garlic cloves should have white flesh, no mold, no deterioration, and no sprouting.

2. Cleaning and removing garlic skin. For the selected raw materials, first rinse off the soil on the garlic bulbs with clean water, then separate the garlic bulbs into cloves, soak them in cold water for about 1 hour, rub off the skin, scoop out the garlic cloves, and then remove the spotted, diseased, and dirty miscellaneous cloves. Remove the skin completely so the garlic cloves are uniform. Finally, drain the remaining water and set aside for crushing.

3. Crushing of garlic cloves. Put the washed, peeled, and drained garlic cloves into a beater or a flour mill used for processing sweet potato starch to make a pulp. When beating, add 1/3 clean water to the garlic cloves, then filter the garlic pulp, using coarse gauze, to remove residual skin and other impurities.

4. Dehydration of the slurry. Use a fine cloth to remove water by pressing in the same way as pressing tofu; an oil press type press can also be used to remove water; a hanging drip method like that used for making starch noodles can also be used.

5. Drying of the wet powder. Immediately spread the dehydrated wet garlic powder flat on a bamboo sieve (lined with cloth) or a drying tray (made of wood, bamboo, or also stainless steel or sheet metal). Put it into a drying room, keep the drying room at a constant temperature of 50-55°C, and dry for about 5 hours. Observe whether the wet garlic powder has become dry powder and can be crushed into powder by hand. When drying in the drying room, discharge the moisture in the room from time to time to shorten the drying time. In addition, a drying oven can also be used if conditions permit.

6. Crushing into dry powder. In order to make the dried dry garlic powder uniformly flour-like, while it is hot, crush it with a dry crusher, then grind it with a fine sieve to make powder, and sift through the sieve as the finished product.

7. Inspection and packaging. After inspection, qualified products can be packaged in 2 ways: one is mixed seasoning garlic powder, that is, garlic powder is mixed with dried ginger, dried tangerine peel, Sichuan pepper, star anise, cinnamon, fennel and other powders in proportion, and packed in fixed amounts into food plastic bags or moisture-proof kraft paper bags printed with the trademark and product name, sealed tightly, and boxed; the other is to directly put dry garlic powder into food plastic bags or moisture-proof kraft paper bags printed with the trademark and product name, seal tightly, and sell.