Garlic food processing

Garlic powder is delicious, full-bodied and spicy, the processing equipment is simple, and the economic benefit is remarkable. The technological process and operation are as follows. 1. Material selection: garlic with withered leaf yellow stalk, big head, white flesh, no diseases and insect pests and no damage. two。 Soak: wash the garlic, peel off the parts, soak in cold water for 1 hour, rub off the skin, pick it up and drain. 3. Crush: garlic cloves plus 1 stroke 3 clean water, put into the beater to beat. Then filter (general coarse gauze) to remove residual leather and other sundries. 4. Dehydration: use a centrifuge to remove water about 12000 revolutions per minute. 5. Drying: immediately spread the dehydrated wet garlic powder on a bamboo screen (covered with cloth) or on a baking pan and bake in a 50 ℃ drying room for about 5 hours. dry the wet garlic powder until it can be ground into flour. 6. Crushing: in order to evenly turn the dried garlic powder into powder, we must grind it with a fine basket sieve while it is hot, or we can use a small flour grinder to grind it into powder and sift it into a finished product. 7. Packaging: put garlic powder into food plastic bags or moisture-proof Kraft paper bags.

Quick-frozen garlic rice is very popular in the international market in recent years, and there is a great demand in Japan, Singapore and other places. The technological process and operation are as follows. 1. Choice of materials: garlic is basically mature, more than 4 cm in diameter, garlic cloves complete, uniform size, clean, no moth-eaten and moldy garlic. two。 Peeling: break the garlic into cloves and peel it by hand. it should be peeled and processed, otherwise it will deteriorate if it is stored for too long. 3. Blanching: pour the peeled garlic rice into boiling water and stir continuously with the hedgerow for about 2 minutes to destroy enzyme activity and prevent browning during freezing and frozen storage. 4. Cooling: immediately after scalding, pour it into clean water to cool and rinse, and pay attention to cold penetration. 5. Freezing: the garlic rice after the above series of treatment is immediately loaded into the freezing plate or directly laid on the conveyor belt and sent to the quick freezer for freezing. 6. Packing: the frozen garlic rice is packed in a plastic bag and then packed in a carton. 7. Cold storage: after packaging, put it into a low-temperature freezer close to the freezing temperature to keep it frozen.