Wanyuan Garlic Foods
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Garlic deep processing – dehydrated garlic flake
Deep processing garlic into dehydrated garlic slices, not only maintain the special flavor of garlic, but also convenient storage, transportation and consumption.
I. technological process
Selection → cleaning → slices → rinsing → dehydration (drying) → balance water → sorting → packaging → finished products.
Ii. Key points of technology
(I) material selection.Choose no rot, no pests, no serious injury and scar white flap big, no dried garlic.
(2) cleaning up.Remove the silt and impurities attached to garlic with water first.Then use a stainless steel knife to remove garlic, stripping garlic cloves, to the net garlic coat film, remove the dent and disease moths.After cleaning the garlic immediately into the bamboo basket, in the flow of clear water repeatedly rinse or rinse several times with high pressure water.Note that naked garlic cloves must be processed within 24 hours.Otherwise it will affect the color of dry products.
(3) slice and rinse.Mechanical slicing is generally used.When slicing, it is required that the blade is sharp, the knife disc is smooth and the speed is moderate, so as to ensure the smooth garlic surface and even thickness of the slices.Garlic slice thickness to 1.5 mm is advisable.If the strip is too wide and thick, the drying and dehydration will be slow and the color will be poor.The strip is too thin and narrow, although the color is good, but the fragment rate is high, the sheet form is not straight.When slicing, the garlic cloves must be rinsed with water continuously to remove the colloidal juice and impurities from the cloves.Cut garlic immediately into the basket, with running water to clean.Cleaning available hand or bamboo, wood rake garlic from the bottom of the basket up and down, until the glue juice rinse so far.
(4) dehydration (drying).The clean garlic pieces into the gauze bag, using a dryer to dump clean attachment water, will dump clean water garlic pieces spread on the screen, into the oven or baking room, at 55℃ or so temperature for 6-7 hours.In the drying process, pay attention to keep dry, indoor temperature, hot air volume, moisture exhaust volume stable, and strictly control drying time and drying moisture.If the drying time is too long, the temperature is too high, will make dry products become inferior, affect the value of its goods.The general drying product moisture content control in 4% ~ 4.5% can be.
(5) balance water content.Due to the uneven size of garlic tablets, the water content is slightly different.So dried garlic pieces, after waiting for a little cooling, should be immediately packed into a plastic bag box, maintain 1 ~ 2 days, so that the dry goods within the mutual transfer of water, to achieve equilibrium.
Sorting and packaging.The dried garlic pieces will be sifted, sifted to break, debris, according to the integrity of the garlic pieces into grades, using non-toxic plastic bag vacuum seal, and then use carton or other packaging materials to avoid light packaging for sale, storage and transportation.
In addition, under the screen of the debris, broken grains can be packaged for sale, but also add dextrin, salt, sugar and other equipment crusher crush into garlic powder.
Iii. Matters needing attention
1. In the whole processing process, do not use iron or copper containers, but stainless steel appliances can be used.
2. The finished product of dehydrated garlic is white and slightly yellowish, without dark color.The water content of finished garlic slices should not exceed 6%.
3. The finished garlic slices must be stored in a dry and cool warehouse.In the process of storage and transportation must not contact with toxic and harmful substances.