Garlic powder common indicators

Garlic powder

Garlic powder 1. Select the garlic with withered leaf yellow straw, big head, white flesh, no diseases and insect pests and no mechanical damage as the raw material, and remove the garlic with small head, petal with diseases and insect pests or mechanical damage.

Second, soak the selected garlic and peel it off with clean water, then soak it in cold water for about 1 hour, scrub off the skin, pick up the garlic cloves and drain the remaining water.

Third, beating the drained garlic cloves into a beater or grinder for pulping. When beating, add 1 tap 3 clean water to the garlic cloves; after beating, filter the pulp with coarse gauze to remove residual leather and other sundries.

Fourth, there are several methods of dehydration: 1, fine cloth can be used to remove moisture like tofu; 2, oil press type can be used to remove moisture; 3, centrifuge can be used to make sugar at a speed of about 12000 revolutions per minute. Centrifuge separation to remove moisture. But the general requirement is to remove the moisture quickly at one time, not to delay time, in case the garlic paste changes flavor and affects the quality. At the same time, the tool must be rinsed immediately after use to avoid a bad smell when it is used next time.

Fifth, drying the dehydrated wet garlic powder immediately spread flat on the baking pan, and then put the baking pan into the baking room to bake. The drying room should be kept at a constant temperature of about 50 ℃ for about 5 hours, and wait for the wet garlic to dry until the expert grinds it into noodles.

Pulverize the dried garlic powder while it is hot and use a grinder to sift it with a fine basket to make the garlic powder uniformly in the form of fine flour, that is, the finished product of garlic powder.

7. After passing the inspection, dried ginger, tangerine peel, pepper, spice, sweet-scented osmanthus and cumin are added in the prescribed proportion, and then mixed evenly into food plastic bags or moistureproof Kraft paper bags printed with trademarks, product names, factory names, factory locations, etc., which are packed after strict sealing, that is, mixed seasoning garlic powder needed by foreign businessmen.

The use of garlic powder: garlic powder, a powder prepared by adding allicin oil to the carrier, its characteristics and efficacy:

Broad-spectrum antibacterial, bacteriostatic and bactericidal effect: it can effectively inhibit the growth and reproduction of Escherichia coli, salmonella and other harmful bacteria, and has a significant effect on respiratory and digestive tract diseases and complications caused by Gram-negative and Gram-positive bacteria infection in livestock and poultry.

Health care and growth promotion: allicin can effectively stimulate the formation of fragrant amino acids in animals, increase the flavor components in meat and eggs, and make meat and eggs more delicious. The addition of feed can improve the disease resistance of livestock, poultry, fish and shrimp and accelerate the growth rate.

It has the functions of clearing plague, detoxification, promoting blood circulation and removing blood stasis, which can significantly reduce the toxicity of effective substances in feed.

Garlic flavor is strong, pure, does not produce drug resistance, non-toxic and harmless, no residue in the body.

Main ingredients: one, two, three, tetrasulfide.