Detailed Explanation of Garlic Food Processing Methods and Technical Key Points

Garlic powder Garlic powder has a delicious taste, rich and spicy, with simple processing equipment and significant economic benefits. Its process flow and operations are as follows. 1. Material selection: Select garlic with yellow leaves and dry stalks, large heads, white clove flesh, no pests or diseases, and no damage. 2. Soaking: Wash the garlic, separate into cloves, soak in cold water for 1 hour, rub off the skin, scoop out and drain. 3. Crushing: Add 1/3 clean water to the garlic cloves, put into a beater to make a pulp. Then filter (ordinary coarse gauze is sufficient) to remove residual skin and other impurities. 4. Dehydration: Use a centrifuge at about 12000 rpm to remove water. 5. Drying: Immediately spread the dehydrated wet garlic powder flat on a bamboo sieve (lined with cloth) or a baking tray, place in a 50°C drying room and dry for about 5 hours, until the wet garlic powder is dry enough to be crushed into powder. 6. Grinding: In order to evenly turn the dried garlic powder into powder form, it must be ground and crushed while hot using a crusher equipped with a fine sieve; a small flour mill can also be used to grind it fine into powder, then sift to obtain the finished product. 7. Packaging: Put the garlic powder into food-grade plastic bags or moisture-proof kraft paper bags and seal tightly.

Quick-frozen garlic cloves Quick-frozen garlic cloves have been quite popular in the international market in recent years, with strong demand in Japan, Singapore, and other places. Its process flow and operations are as follows. 1. Material selection: Select garlic that is basically mature, with a diameter of more than 4 cm, intact cloves, uniform size, clean, and free from insect damage and mold. 2. Peeling: Break the garlic heads into cloves and peel by hand. Peeling should be done immediately before processing, otherwise prolonged storage may cause deterioration. 3. Blanching: Pour the peeled garlic cloves into boiling water and stir continuously with a strainer for about 2 minutes to destroy enzyme activity and prevent browning during freezing and frozen storage. 4. Cooling: After blanching, immediately pour into clean water to cool and rinse, taking care to cool thoroughly. 5. Freezing: Immediately load the garlic cloves that have undergone the above series of treatments into freezing trays or spread them directly on a conveyor belt, and send them into a quick freezer for freezing. 6. Packaging: Put the frozen garlic cloves into plastic bags, then into cardboard boxes. 7. Cold storage: After packaging, place in a low-temperature cold storage warehouse close to the freezing temperature and keep in a frozen state.