What are the methods for processing garlic into garlic powder?

1. Material selection: Choose garlic that has yellow leaves and withered stalks at harvest, with large heads, white clove flesh, no pests or diseases, and no mechanical damage as the raw material, and remove any substandard parts.

2. Soaking: Wash the selected garlic clean with cold water, separate into cloves, soak 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 and crush them into a pulp. During pulping, add 1/3 clean water to the garlic cloves; after pulping, filter the garlic paste through coarse gauze to remove residual skin and other impurities.

4. Dehydration: Use fine cloth to press out the water in the same way as pressing tofu. The general requirement is to quickly remove all the water in one go, without delaying, to prevent the garlic pulp from changing flavor and affecting quality. At the same time, note that the above 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. Keep the drying room at a constant temperature of about 50°C and dry for about 5 hours, until the wet garlic powder 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, so that the garlic powder is uniformly flour-like; this is the finished product.

7. Packaging: After passing inspection, put the dry garlic powder directly into food-grade plastic bags or moisture-proof kraft paper bags, seal tightly, and then pack into boxes. Before packaging, dried ginger, dried tangerine peel, Sichuan pepper, cinnamon, fennel, and other ingredients may also be added in proportion to make mixed seasoned garlic powder.