The main raw material is garlic. Equipment equipment beaters, pots, filters, bamboo sieves, drying rooms or ovens, pulverizers, fine files. The production method is to select ripe, disease-free, non-plaque rot and garlic without insect eyes. The garlic grains are white, mold-free, and have no deterioration or budding.
After selecting the garlic, rinse off the garlic with water, and then peel the garlic head and separate the petals, soak it in cold water for about 1 hour, remove the leather jacket, pick up the garlic cloves, and remove the miscellaneous flaps with spotted and diseased garlic. It is required to go to a net leather garment and drain the remaining water to be crushed.
The washed, peeled and drained garlic clove is placed in a beater or a machine for processing sweet potato noodles to be beaten. The beating water is added with a clean water equivalent to 1/3 of the weight of the garlic clove, and then the garlic is filtered. Roving cloth can be filtered to remove residual leather and other debris. Then, the slurry is dehydrated, and the method can be used to remove water from the squeezing of tofu in the rural area with a fine cloth; or it can be used as a hanging-type watering method when making a flour surface.
It is required to quickly remove water to the net at once, and it is not possible to delay the time to prevent garlic from smelling and affecting quality. After going to water, it should be dried immediately. That is, the dehydrated wet garlic powder is spread flat on a bamboo sieve or baking tray and placed in a drying room. The room temperature should be maintained at 50° C. and dried for 5 hours. When the wet garlic powder becomes dry noodles (ie, it can be used by hand. When grinded into the surface). When drying in the drying room, pay attention to the moisture in the room from time to time to shorten the drying time. An oven can also be used. Heat the dried garlic with a dry grinder and pulverize it with fine powder to make the dry powder evenly floury.
The finished garlic powder must be inspected by the food hygiene management unit. Qualified people can package and sell. After inspection, the product packaging can be divided into dry garlic powder packaging and mixed seasoning garlic powder two. Both products are available for sale. Finished products should pay attention to moisture, rain, rodent damage, pest control, and pollution prevention. Process selection→cleaning and peeling→clove crushing→slurry dehydration→wet powder drying→pulverizing dry powder→inspection packaging→finished products for sale.
Zhengzhou Bridge Biochem Co.,Ltd.
March 15, 2024
