The processing of garlic into dehydrated garlic slices not only maintains the special flavor of garlic, but also facilitates storage, transportation, and consumption. First, process selection → cleaning → slicing → rinsing → dehydration (drying) → balance moisture → sorting → packaging → finished products. Second, the process points (a) election materials. Select garlic heads with large white flaps and no dryness without rot, no pests, no serious damage, and no scars. (b) clean up. Use clean water to remove the sediment, impurities, etc. from the garlic. Then use a stainless steel knife to remove the garlic pedicle, peeling garlic cloves, to remove the garlic coating film, remove the zygomatic valve and the pest and disease flap. The cleaned garlic cloves are immediately placed in bamboo baskets, rinsed repeatedly in flowing clear water tanks or rinsed with high pressure water several times. Note that bare garlic must be processed within 24 hours. Otherwise it will affect the color of dried products. (c) Slicing and rinsing. Mechanical sections are generally used. When slicing, the blade is required to be sharp, the cutterhead is stable, and the speed is moderate, so as to ensure that the garlic surface is smooth and the thickness of the strip is uniform. The thickness of garlic slices is preferably 1.5 mm. If the strips are too thick and thick, the drying and dehydration are slow and the color is poor; the strips are too thin and narrow, and the color is good, but the fragmentation rate is high and the sheet shape is not quite. When slicing, it must be constantly washed with water to wash off the gum juice and impurities from the garlic cloves. The cut garlic pieces are immediately put into a bamboo basket and washed with running water. When cleaning, use hand or bamboo or wooden pestle to turn the garlic pieces up and down from the bottom of the basket until the gel is rinsed. (d) Dehydration (drying). The washed garlic pieces are put into a gauze bag, and the adhered water is thrown off by using a drier. The garlic pieces that are thrown out of the clean water are spread on a drying sieve and placed in an oven or a baking room at a temperature of about 55°C. Lasts 6-7 hours. During the drying process, attention should be paid to keeping it dry, and the indoor temperature, the amount of hot air, and the amount of discharged moisture should be stable, and the drying time and drying moisture should be strictly controlled. If the drying time is too long and the temperature is too high, the dried products will be deteriorated and the value of their products will be affected. Generally, the moisture content of the dried product can be controlled within 4% to 4.5%. (e) Balance moisture. Due to the uneven size of the garlic slices, the moisture content is slightly different. Therefore, after drying, the garlic pieces should be immediately put into a box covered with a plastic bag after they are cooled down, and kept for 1 to 2 days so that the moisture in the dried products can be transferred to each other to achieve a balance. (6) sorting and packaging. The dried garlic pieces are sifted, the slivers and chips are sifted out, graded according to the degree of completeness of the garlic pieces, vacuum-sealed with a non-toxic plastic bag, and then packaged for sale, stored and transported in a light box or other packaging material. In addition, the sifted pieces and crumbs can be packaged and sold separately. Dextrin, salt, sugar, etc. can be added to pulverize them into garlic powder. Third, pay attention to matters 1. During the entire processing process, avoid use of iron or copper vessels, but stainless steel devices may be used. 2. Dehydrated garlic pieces are slightly yellowish white with no dark color. The moisture content of finished garlic slices must not exceed 6%. 3. Storage of finished garlic slices must be in a dry, cool warehouse. Do not allow contact with toxic and hazardous substances during storage and transportation.
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