Detailed Explanation of the Production Method and Key Technical Points for Odorless Allicin

Garlic is a rather unique vegetable and seasoning, and in particular the allicin it contains can break down the proteins in fish, meat and eggs, making those proteins that are difficult for the human body to absorb become easy for the human body to absorb and utilize, helping digestion and promoting nutrient absorption. However, the odor of allicin is unpleasant. A method for producing odorless allicin stock solution is described below:

I. Room-temperature method

1. Process flow: fresh garlic → sorting → crushing → drying → grinding into powder → soaking for deodorization → separation → finished product.

2. Operating method:

(1) Material selection. Select garlic bulbs that are mature, dry, free from insect damage, free from rot, not heating up and not deteriorated.

(2) Sorting. Remove the stem ends, separate the cloves, peel off the inner skin, rinse with clean water, and remove impurities, floating skin and other garlic cloves that do not meet requirements.

(3) Crushing. Use a crusher (or stone mill) to crush the garlic cloves into a paste.

(4) Drying. Place the garlic paste into a drying oven or drying room and dry it over a gentle fire, with the temperature controlled at 60-65°C, drying for 6-8h, turning it once every 2h so that the garlic paste is heated evenly, and strictly preventing charring or carbonization due to excessively high temperature.

(5) Grinding into powder. Send the dry garlic paste into a crusher and grind it into powder, pass it through an 80-100 mesh sieve, and place it in a container that is not made of iron or aluminum.

(6) Soaking for deodorization. Place the garlic powder into 30-40° liquor and soak it sealed for 6h to deodorize (the ratio of garlic powder to liquor is 1:3).

(7) Separation. Using the decanting method or suction filtration method, take out the upper-layer solution after the soaked orange-yellow or pale-yellow solution has been left standing for separation; this is the odorless allicin stock solution, which can continue to be stored sealed in a cool place.

II. Low-temperature method

1. Process flow: fresh garlic → sorting → crushing → pressing and extracting garlic juice → deodorization → separation → finished product.

2. Operating method:

(1) Sorting. Same as the room-temperature method; air-dry the sorted garlic cloves.

(2) Crushing. After the air-dried garlic cloves are crushed with a crusher, squeeze out the juice with a press, adding an appropriate amount of water.

(3) Deodorization. Place the garlic liquid into a container and let it stand at 5-10°C for 5 days to deodorize.

(4) Extraction. To the garlic liquid that has undergone deodorization treatment, add rapeseed oil or soybean oil at a ratio of 20kg per 50kg, mix, stir quickly with a mixer, then let it stand for 5 days; after the solution separates into layers, perform suction filtration and separation, that is, the upper layer is edible vegetable oil. The lower layer is the semi-transparent, slightly yellow odorless allicin stock solution, which can be stored sealed in a cool place.