How to process garlic into garlic powder

Material selection: garlic with withered leaf yellow straw, big head, white flesh, no diseases and insect pests and no mechanical damage is selected as the raw material to eliminate the unqualified parts.

Second, soak: wash the selected garlic in cold water, peel it off, 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: put the drained garlic cloves into the beater for crushing and beating. When beating, add 1tap 3 to the garlic cloves to purify the water; after beating, filter the mashed garlic with coarse gauze to remove residual leather and other sundries.

Fourth, dehydration: use fine cloth to remove moisture like pressing tofu, the general requirement is to quickly remove moisture at a time, can not delay time, so as to prevent garlic paste from changing flavor and affecting the quality. At the same time, pay attention to the use of the above tools, must be rinsed immediately, so as to avoid the smell when using next time.

Fifth, drying: immediately spread out the dehydrated wet garlic powder on the baking pan, and then put the baking pan into the drying room. Keep the drying room at a constant temperature of about 50 ℃ and bake for about 5 hours. dry the wet garlic powder until it can be ground into noodles by hand.

Sixth, crushing: the dried garlic powder is shredded and screened by a grinder while it is hot, so that the garlic powder is evenly turned into flour, that is, the finished product.

Packaging: after passing the inspection, put the dried garlic powder directly into the food plastic bag or moisture-proof Kraft paper bag, seal it strictly and pack it into a box. Dried ginger, tangerine peel, pepper, cinnamon and cumin can be added in proportion before packaging to make mixed seasoning garlic powder.