In a large number of dehydrated vegetables, there are many processing procedures about garlic powder, but in practical application, most of the process methods are as follows:
1, pick materials: choose harvested leaves, yellow stalks, big head, white meat, no pests, no mechanical damage of garlic as raw material, eliminate unqualified parts.
2, soak: choose the garlic washed with cold water, peel off the valve, soak in cold water for about 1 hours, rub the leather coat, pick up the garlic clove, drain the remaining water.
3, beating: drain the garlic clove into the beating machine, smash and beat. During the beating, 1/3 water was added into the garlic crock. After beating, the garlic gauze was filtered with coarse gauze to remove the residual leather and other sundries.
4, dehydration: with a fine cloth like pressed bean curd to press out the water, the general requirement is to be able to quickly remove the water and not delay the time, in order to prevent the effect of the quality of the garlic pulp. At the same time, pay attention to the above tools must be rinsed immediately after the use, so as to avoid the next use of odor.
5. Drying: immediately dehydrate the wet garlic powder and put it on the baking pan, then put the oven into the drying room. The oven is kept at constant temperature of about 50 degrees Celsius, baking for about 5 hours. Until wet garlic powder is dried, it can be ground by hand.
6, crushing: the dried garlic powder is crushed and sifted by heat, and the garlic powder is evenly distributed into flour and flour, that is, finished products.
7, packaging: after passing the inspection, dry garlic powder is directly loaded into food plastic bags or moisture-proof leather paper bags, and sealed after packing. Before the packaging, ginger, tangerine peel, Zanthoxylum bungeanum, cinnamon and cumin can be added proportionally to make mixed seasoning garlic powder.
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