Garlic food processing technology
Garlic is an indispensable condiment in people's lives. Allicin contained in it is a natural phytoalexin, especially containing the element that can prevent stomach cancer, which is increasingly popular in the international market, and has great potential for vigorous development of garlic products. .
Garlic powder
Garlic powder is delicious, rich and spicy, with simple processing equipment and significant economic benefits. The process flow and operation are as follows:
1. Selection of materials: Select yellow culm culm, head, white meat, no pests, no damage to the garlic.
2. Soaking: Wash the garlic, peel the split petals, soak it in cold water for about 1 hour, remove the leather clothes, and pick up the drain. Demand for the leather to the net, garlic color, without the stained miscellaneous flaps.
3. Crush: Add 1/3 clean water to garlic and beat it in a pulper. It is then filtered (usually a roving cloth) to remove residual leather and other debris.
4. Dehydration: Use a centrifuge to remove water at around 12,000 rpm.
5. Drying: Put the dehydrated wet garlic powder, immediately spread flat on a bamboo sieve (interior bedding cloth) or on a baking tray, put in a drying oven at 50°C for about 5 hours, and dry the wet garlic powder until it can be used for grinding. Into the surface.
6. Crushing: In order to evenly dry the dried garlic powder into powdery form, it must be hot-smashed and used to pulverize the machine, pick up the finer mesh to grind it, and grind it, or use a small-sized grinding machine to grind it into powder. Finished product.
7. Packing: Put the garlic powder into the plastic bag or the moisture-proof kraft paper bag with the trademark and product name.
Quick frozen garlic
Quick frozen culinary garlic is quite popular in the international market in recent years, and Japan, Singapore and other countries have a great demand. The process flow and operation are as follows:
1. Selection of materials: Select garlic, which is basically mature, more than 4 cm in diameter, with complete garlic, uniform size, clean, no worms and mildew.
2. Peeling: The garlic is chopped into garlic, peeled by hand, should be stripped processing, otherwise it will be stored for a long time.
3. Blanching: The peeled garlic shall be poured into boiling water and kept stirring for about 2 minutes with a hedge to destroy the activity of the enzyme and prevent enzymatic browning during freezing and freezing.
4. Cooling: Immediately after blanching, pour into clear water to cool and rinse. Pay attention to coldness.
5. Freezing: The above-mentioned series of processed garlic are immediately placed on a freezing plate or directly placed on a conveyor belt and sent to a freezer for freezing.
6. Packing: The frozen garlic will be packed into a plastic bag every 5kg and then loaded into the carton.
7. Refrigeration: After being packaged, it is placed in a low temperature freezer with a freezing temperature close to freezing.
Deodorizing garlic liquid
Deodorizing garlic liquid can be antibacterial, detoxification, nourishing and strong, can treat hyperlipidemia, coronary arteriosclerosis embolism. It also has a good anti-cancer effect and is a best-selling nutritious condiment in the international market. It enjoys a high reputation in Europe, America and Japan. Its process flow and operation are as follows:
1. Juicing: Using pure white garlic, use a rotary stainless steel press to filter out the garlic juice (or use the garlic juice, a by-product of garlic powder processing), and transfer it to the sterilized barrel container.
2. Refueling: Put the garlic liquid in a cool place below 10°C and add 5% to 10% of lettuce oil after 4 days.
3. Separation: After the garlic liquid was added into the lettuce oil for 4 hours, a semi-transparent brown liquid layer was formed at the bottom of the container. After 30 days, the liquid layer was separated from the bottom of the container and it was a deodorized garlic liquid.
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