Processing method of dehydrated garlic flakes (powder)

The raw materials of dehydrated garlic slices require the same variety, white color, large cloves, normal shape, mature, no scars of diseases and insect pests. Garlic can be peeled manually or mechanically, separated from garlic cloves, and then removed from the epidermis. Cut the peeled garlic cloves into thin slices 2mm to 3mm thick, which are too thick to dry and too thin to keep shape. Soak the garlic cloves in 0.1%-0.7% sodium bisulfate or sodium sulfate solution for about 20 minutes to protect color to prevent the oxidation loss of alliin. Wash the garlic slices after color protection with clean water and wash away the mucus and sugar from the surface of the garlic slices until the water is clear and transparent. Then drain the droplets or shake them dry with a centrifuge. Spread the washed garlic slices evenly on the baking screen and immediately send them into the drying room to be dehydrated. The temperature of the drying room is controlled between 60-65 ℃, no more than 65 ℃, and the time is about 6-7 hours. When the water content of garlic slices drops to 4%-5%, it will bake quickly. Selected in time after baking, those with normal shape and white color are authentic, and the rest are inferior. The tide film should be sorted out, and the tide film should be re-baked in time.

The processing procedure of dehydrated garlic powder is basically the same as that of dehydrated garlic, except that there is one more crushing and sieving procedure. The garlic slices or defective garlic slices to be processed are crushed into fine powder with a universal grinder and sifted through a 100-mesh sieve. The product is milky white with strong garlic flavor.