Processing technology of garlic powder

Garlic, the main ingredient.

Equipment and appliances beater, basin, filter, bamboo screen, drying room or oven, grinder, fine basket.

The production method chooses mature, disease-free, spot-free and wormless garlic, whose meat color is white and mildew-free, no deterioration and no sprouting.

After selecting the garlic, rinse off the soil with clean water, then peel off the garlic head, soak it in cold water for about 1 hour, scrub off the skin, pick up the garlic cloves, and remove the spotted and diseased garlic. It is required to clean the leather coat and drain the remaining water to be crushed.

Put the washed, peeled and drained garlic cloves into a beater or a beater for processing sweet potato flour, add clean water equivalent to the weight of garlic cloves, and then filter the garlic paste, which is usually filtered with coarse gauze to remove residual leather and other debris. Then dehydrate the slurry, the method can be used in rural areas with fine cloth like pressing tofu to remove water, or you can use the hanging watering method when making noodles. It is required to clean the water quickly at one time, not to delay time, so as to prevent the mashed garlic from going sour and affecting the quality. After removing water, it should be dried immediately. That is, put the dehydrated wet garlic powder flat on a bamboo screen or baking pan and put it in the drying room. The room temperature should be kept at 50 ℃ and dried for 5 hours, when the wet garlic powder becomes dry powder (that is, it can be ground into noodles by hand). When drying in the drying room, we should pay attention to discharge the moisture from the room from time to time to shorten the drying time. You can also use an oven.

Use a dry grinder to grind the dried garlic while it is hot, so that the dry powder is in the form of flour. The garlic powder made must be inspected by the food hygiene management unit. Only those who are qualified can be packed and sold.

After inspection, the product packaging can be divided into dry garlic powder packaging and mixed seasoning garlic powder. Both products are available for sale. The finished products should be moistureproof, rain-proof, rodent-proof, moth-moth and pollution-proof.

→ cleaning, peeling, → clove crushing, → slurry dehydration, → wet powder drying, → crushing dry powder, → inspection, packaging, → finished products for sale.