Crispy garlic processing technology
2020-10-01 11:14:42
Process flow: material selection → Chetty, split flap → peeling → slice → deodorization → pretreatment → vacuum drying → flavoring → graded packaging → finished product.
(1) Selection of materials. Pick bulbs mature, clean, dry, complete coat, no insects, no rotten spoilage, and garlic garlic white, spicy taste of garlic as raw materials.
(2) Chetty, split flap. After acceptance of the garlic, it is sliced ​​and then split.
(3) peeling. Soak it in warm water of less than 50°C for half an hour or soak in cold water for 24 hours, then remove and rub it to remove the skin.
(4) Slices. After peeling, wash with a slicer or an artificial slice. The thickness of the garlic slice is about 2 mm, and the thickness is even and smooth, the surface is smooth and there is no triangle slice.
(5) Deodorization. The garlic pieces were poured into a deodorizing solution made of 0.3% citric acid, 0.2%-cyclodextrin and 0.1% magnesium chloride, and soaked for 3 hours at a temperature of 50°C, and then rinsed with fresh water.
(6) Pretreatment. Prepare 30% sugar liquid (preferably honey) in the tank, add proper amount of sodium chloride, citric acid, calcium magnesium salt, licorice extract, cloves and other perfumes, and add 0.05% sodium benzoate, mix After that, the deodorized garlic pieces were put into the jar and sugared. The best conditions for the best sealed vacuum (0.09 MPa) 15 minutes, inflated 40 minutes, repeated processing 4 to 6 hours.
(7) Vacuum drying. It is best to use a vacuum method for drying, the vacuum degree is controlled at 0.096 MPa, the temperature is 30-40°C, and the drying time is 2 hours.
(8) Aromatherapy. The garlic flakes are sprayed with flavors of different flavors to produce crispy garlic flakes of different flavors.
(9) grading packaging. The spiced garlic pieces are weighed after cooling, and vacuum packed in a composite plastic film bag.
(1) Selection of materials. Pick bulbs mature, clean, dry, complete coat, no insects, no rotten spoilage, and garlic garlic white, spicy taste of garlic as raw materials.
(2) Chetty, split flap. After acceptance of the garlic, it is sliced ​​and then split.
(3) peeling. Soak it in warm water of less than 50°C for half an hour or soak in cold water for 24 hours, then remove and rub it to remove the skin.
(4) Slices. After peeling, wash with a slicer or an artificial slice. The thickness of the garlic slice is about 2 mm, and the thickness is even and smooth, the surface is smooth and there is no triangle slice.
(5) Deodorization. The garlic pieces were poured into a deodorizing solution made of 0.3% citric acid, 0.2%-cyclodextrin and 0.1% magnesium chloride, and soaked for 3 hours at a temperature of 50°C, and then rinsed with fresh water.
(6) Pretreatment. Prepare 30% sugar liquid (preferably honey) in the tank, add proper amount of sodium chloride, citric acid, calcium magnesium salt, licorice extract, cloves and other perfumes, and add 0.05% sodium benzoate, mix After that, the deodorized garlic pieces were put into the jar and sugared. The best conditions for the best sealed vacuum (0.09 MPa) 15 minutes, inflated 40 minutes, repeated processing 4 to 6 hours.
(7) Vacuum drying. It is best to use a vacuum method for drying, the vacuum degree is controlled at 0.096 MPa, the temperature is 30-40°C, and the drying time is 2 hours.
(8) Aromatherapy. The garlic flakes are sprayed with flavors of different flavors to produce crispy garlic flakes of different flavors.
(9) grading packaging. The spiced garlic pieces are weighed after cooling, and vacuum packed in a composite plastic film bag.
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