What are the commonly used quality indicators for garlic powder?

Garlic powder

Garlic powder 1. Material selection: Select garlic harvested when the leaves are yellow and the stalks are withered, with large heads, white clove flesh, and no pests, diseases, or mechanical damage as the raw material, and remove garlic with small heads, pests or diseases in the clove flesh, or mechanical damage.

2. Soaking: Wash the selected garlic with clean water, separate it into cloves, then soak it in cold water for about 1 hour, rub off the skin, scoop out the garlic cloves, and drain off the remaining water.

3. Pulping: Put the drained garlic cloves into a pulping machine or grinder for crushing and pulping. When pulping, add 1/3 clean water to the garlic cloves; after pulping, filter the slurry with coarse gauze to remove residual skin and other impurities.

4. Dehydration: There are several methods: 1. Use fine cloth to press out the water in the same way as pressing tofu; 2. Use an oil press-type squeeze to remove the water; 3. Use a centrifuge for sugar making, at about 12,000 rpm, to separate out the water by centrifugation. But the overall requirement is to remove the water thoroughly and quickly in one go, without delaying, to prevent the garlic slurry from changing flavor and affecting quality. At the same time, the tools must be rinsed clean immediately after use, so that no off-odor appears the next time they are used.

5. Drying: Immediately spread the dehydrated wet garlic powder flat on a drying tray, then put the tray into a drying room for baking. The drying room needs to maintain a constant temperature of about 50°C, and drying takes about 5 hours, until the wet garlic is dry enough to be crushed into powder by hand.

6. Grinding: While the dried garlic powder is still hot, grind it with a grinder, and sift it through a fine sieve so that the garlic powder is uniform and resembles fine flour; this is the finished garlic powder.

7. Packaging: After the garlic powder passes inspection, add dried ginger, dried tangerine peel, Sichuan pepper, star anise, osmanthus, fennel, etc. in the specified proportions, mix evenly, and directly pack into food-grade plastic bags or moisture-proof kraft paper bags printed with the trademark, product name, factory name, factory address, and other information. After sealing tightly, box it; this is the mixed seasoned garlic powder needed by foreign buyers.

Uses of garlic powder: Garlic powder is a powder prepared by adding allicin oil to a carrier. Its characteristics and effects:

Broad-spectrum antibacterial, bacteriostatic, and bactericidal effects: It can effectively inhibit the growth and reproduction of harmful bacteria such as Escherichia coli and Salmonella, and has a significant effect on respiratory and digestive tract diseases and their complications in livestock and poultry caused by Gram-negative and Gram-positive bacterial infections.

Health care and growth-promoting effects: Allicin can effectively stimulate the formation of aroma-producing amino acids in animals, increase the aroma components in meat and eggs, and make meat and eggs taste more savory. Adding it to feed can improve the disease resistance of livestock, poultry, fish, and shrimp and speed up growth.

It has the functions of clearing plague, detoxifying, and promoting blood circulation to remove blood stasis, and can significantly reduce the toxicity of effective substances in feed.

The garlic flavor is strong and pure, does not produce drug resistance, is non-toxic and harmless, and leaves no residue in the body.

Main components: mono-, di-, tri-, and tetrasulfides.