MySheen

Production technology of crispy garlic slices

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, Garlic has delicious taste, rich nutrition and high medicinal value. However, garlic has a short storage life, easy to germinate, easy to mildew, and has a special stench, which directly affects its dietotherapy value. The crispy garlic slices are white to cream-colored porous flakes, with high preservation rate of allicin and amino acids, garlic and honey flavor, no odor and peculiar smell, and the effect is good. The main points of its processing are as follows: the selection of ① materials-garlic is mature and complete, and there is no moth and mildew. ② split-will pass the acceptance of garlic cut pedicel split. ③ peeling-pour garlic cloves into inorganic solution

Garlic taste delicious, nutritious, high medicinal value. However, garlic has a short storage period, easy to germinate, easy to mold, and also has a special odor, which directly affects its therapeutic value. The crispy garlic slices are white to creamy porous flakes, with high preservation rate of allicin and amino acids, garlic fragrance and honey fragrance, no odor and peculiar smell, and good effect.

Its processing points are: ① material selection-garlic mature and complete, no moth and mildew deterioration phenomenon. 2 divided-will accept the qualified garlic cut into petals.③ peeling-garlic cloves poured into the peeling solution prepared by inorganic solvents and surfactants, soaked at 20-30℃ for 3-4 minutes, removed and rinsed with water. 4 slice-cut the garlic cloves with water into thin slices about 2mm thick. 5 deodorization-garlic tablets poured into organic acids, β-cyclodextrin and magnesium chloride, such as the preparation of deodorizing solution, soaked at 50℃ for 3 hours after removal, and then rinsed with water. Pretreatment-30% honey solution is prepared in the sugar storage tank, quantitative sodium chloride, citric acid, calcium magnesium salt, licorice extract, clove and other spices are added, and 0.05% sodium benzoate is added, and the mixture is processed by colloid mill; then the deodorizing garlic tablets are placed in the vacuum immersion tank, sealed and evacuated to 0.09MPa; then the sugar solution switch is opened, and the honey solution is sprayed for 15 minutes, and then aerated for 40 minutes. The vacuum treatment aims at preventing garlic slices from browning, preventing garlic slices from deforming and improving garlic slices flavor. Vacuum drying-factors affecting product quality are vacuum, temperature, time, garlic thickness, etc. The higher the vacuum, the crisper the product and the shorter the drying time. Flavor adjustment-spray different aroma substances on the baked garlic slices with a seasoning machine. Graded packaging-after cooling, the garlic slices are graded, weighed, and vacuum inflated with composite plastic film.

 
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