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Processing Technology Of Dehydrated Garlic Slices
- Jul 04, 2018 -

Process: material selection→ peeling garlic→slicing→rinsing→dehydration→drying→finished products.


(1) Raw material selection. Raw, complete, clean, free of insects, mold-free, dry garlic with a diameter of 4 to 5 cm should be selected as raw material. The freshly harvested wet garlic should be aired to reduce the water content.


(2) Peeling garlic. Before peeling garlic, use a knife to flatten the roots of the garlic. Otherwise, the color near the root of the garlic will be darkened after drying. At the same time, the discoloration and spots on the garlic cloves should be dug, and the chopped garlic cloves should be removed. Peeling garlic can be done directly, or it can be wetted after soaking in water. When wet stripping, the time of soaking in water is usually about 30 minutes. If the time is too long, it will affect the color and flavor of the product. Be sure to peel off the thin garlic cloth attached to the garlic cloves, then rinse with water to make the garlic cloves clean.


(3) Slice. The washed garlic petals are cut into pieces by a microtome, and the thickness of the cut fresh garlic pieces is about 2.2 mm, and it is uniform, complete, and free of debris.


(4) Rinsing. The cut garlic pieces can be rinsed in a tank or a pool, and washed until the garlic pieces are clean and the water is clear.


(5) Dehydration. The washed garlic pieces are dehydrated in a centrifuge, and the dehydration time is about 1 minute. Note that the time should not be too long, otherwise the garlic pieces are prone to sputum (empty, soft), and the surface produces small bubbles, which affect the product yield and quality.


(6) Dry. It is usually dried manually in a drying room. Before baking, the garlic slices after drowning are firstly spread and then placed in a baking tray. It is suitable to spread 1.5 to 2 kg of garlic slices per square meter of baking pan area. The baking temperature is controlled at 65-70 ° C, and generally can be dried after 6.5-7 hours. The moisture content of the dried garlic pieces is between 5% and 6%.


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