Garlic is an indispensable condiment in people's lives. The allicin contained in it is a natural phytoalexin, especially containing the element that can prevent gastric cancer—anthraquinone. Therefore, the development of garlic products is promising.
One, garlic powder garlic powder tastes delicious, rich and spicy, processing equipment is simple, significant economic benefits.
1. The selected material was selected to have yellow culm rot, large head, white flesh, no pests, and no damage to the garlic.
2. Soak and wash the garlic, peel off the split petals, soak it in cold water for about 1 hour, remove the leather clothes, and pick up and drain. Demand for the leather to the net, garlic color, without the stained miscellaneous flaps.
3. Smash the clove and add 1/3 water to the beater and beat it. It is then filtered (usually a roving cloth) to remove residual leather and other debris.
4. The dewatering centrifuge goes to water at about 12,000 rpm.
5. Dry the dehydrated wet garlic powder, immediately spread flat on a bamboo sieve (interior bedding cloth) or on a baking tray, and bake in a drying room at 50°C for about 5 hours. Dry the wet garlic powder until it can be grinded by hand.
6. Crushing In order to evenly dry the dried garlic powder into a powder, it must be hot-smashed and used to pulverize the machine, pick up the fine sifting screen for grinding and smashing, or use a small-sized grinding machine to grind the powder into fine powder and sifting it as a finished product.
7. Packaging Put the garlic powder into a plastic bag or a moisture-proof kraft paper bag printed with a trademark or name.
Second, quick frozen garlic
Quick frozen garlic has been quite popular in the international market in recent years, and Japan, Singapore and other purposes are in great demand.
1. The choice of ingredients is based on garlic, which is basically mature and has a diameter of more than 4 cm. The garlic has a complete, uniform size, clean, no worms, and no moldy garlic.
2. Peel the garlic garlic into garlic, manually peeling, should be stripped processing, otherwise it will be stored for a long time deterioration.
3. The scalded garlic rice is poured into boiling water and stirred for about 2 minutes with a hedge to disrupt the activity of the enzyme and prevent enzymatic browning during freezing and freezing.
4. After cooling and blanching, immediately pour in clean water to cool and rinse. Pay attention to coldness.
5. Freeze the above-mentioned series of processed garlic semolina immediately into a freezing plate or directly on a conveyor belt, and send it to the freezer for freezing.
6. The package will freeze frozen garlic bags every 5kg into a plastic bag and then load it into the carton. 7. After refrigerating and packaging, put into a cryogenic refrigerator that is close to the freezing temperature and keep it frozen.
Third, deodorizing garlic liquid
Deodorized garlic liquid can detoxify, detoxify, strengthen, strong, can treat hyperlipidemia, coronary arteriosclerosis and other diseases, and has a good anti-cancer effect, is the best-selling nourishing seasoning in the international market.
1. The juicing of the garlic juice is used for juicing. The garlic juice is filtered out with a stainless steel press (or the garlic juice, a by-product of garlic powder processing) and transferred to a sterilized barrel container.
2. Refuel the garlic liquid barrel in a cool place below 10°C, and add 5% to 10% of lettuce oil after 4 days.
3. After separating the garlic liquid into the lettuce oil for 4 hours, a translucent brown liquid layer was formed on the bottom of the container. After 30 days, the liquid layer was separated from the bottom of the container, which was deodorized garlic liquid.
Four, dehydrated garlic
Dehydrated garlic pieces are neat in shape, crisp in color, and pure in taste. So long as they are soaked in warm water, they can be restored.
1. Appropriate choice of raw material maturity, complete garlic, no pests, no deterioration of fresh garlic, diameter 4 cm to 5 cm or more, remove single head garlic.
2. Sliced ​​and peeled the garlic head, peeled the grain, rinsed into clean water, and rinsed the film and sundries. After drying, cut the 1.5 mm thick garlic slices with a slicer.
3. Wash and wash with water, then dry.
4. Baking will be loaded into the tray garlic, into the oven or oven at 60 °C ~ 65 °C temperature, baking 4 hours to 64 hours, so that the garlic sheet moisture content of about 4.5%.
5. The packaged dried garlic pieces are blown off the film clothing and crumbs with an electric fan, graded, and then sealed under dry and aseptic conditions.
Rongcheng Jingyi Oceanic Technology Company Limited , https://www.jingyifoods.cn