The detail procedure of making the dehydrated garlic flakes

The detail procedure of making the dehydrated garlic flakes

  1. Material selection:

Use white color, garlic cloves large and neat white garlic varieties, from which the choice of plump and full, complete garlic cloves, no insect injury, no mildew garlic.

2. pretreatment:

Remove the silt and debris attached to the garlic, subtracting the roots, break apart the garlic, peel the garlic skin, remove the sick spots, insect eyes and dried color of the garlic.

  1. Washing:

Pour the peeled garlic clove into water, wash away the impurities and rinse away the garlic coat.To proceed to the next step as soon as possible, do not stack for too long, to prevent discoloration of garlic cloves.

  1. Slicing:

Using a slicing machine or a knife, slice garlic cloves into 1.5-2.0mm slices.Rinse while slicing to remove the glue from the garlic cloves.Slices should be uniform, or when drying, baking is not uniform, affecting the quality.

  1. Washing again:

The garlic slices will be immediately cut into the bamboo basket, in the flow of clean water fully rinse, glue and debris out, in order to facilitate baking.Inadequate rinsing and drying will produce a yellowish brown color.

6. throwing water:

Remove the rinsed garlic slices and dry them. It can also be drained to facilitate drying.

  1. Dehydrating:

After the spin-dried garlic pieces into the metal sieve or stainless steel plate, into the oven or oven, at 60℃~80℃ temperature, bake for 6 hours to 7 hours, the garlic pieces of water content is about 5-6%.

  1. Screening and grading:

Sift the dried garlic slices, sift away any crumbs, shards and residual garlic.The selected garlic pieces will be poured on the sorting table, out of impurities and yellow brown pieces, grains, etc., and then classification.Genuine garlic pieces yellow, large, complete, flat, uniform thickness, no debris, no smell.The defective products are yellowish brown, small, incomplete, uneven thickness. This process requires quick operation to prevent the garlic slices from moisture absorption. The graded garlic slices are also tested for moisture content again, and if the moisture content exceeds 6%, they need to be redry again.

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