Processing technology of garlic slices

Processing garlic into dehydrated garlic slices not only maintains the special flavor of garlic, but also is convenient for storage, transportation and consumption.

I. technological process

Select → to clean → slices → rinse → dehydration (drying) → balance moisture → sorting → packaging → finished products.

Second, the main points of the process

(1) selection of materials. Choose garlic without decay, diseases and insect pests, no serious injury and scar, large white skin flap and no withered garlic.

(2) cleaning up. First, clear water is used to remove the sediment and impurities attached to garlic. Then cut off the garlic stalk with a stainless steel knife, peel off the garlic cloves, remove the garlic coating, and remove the shrunken valve and the worm-eaten flap. After cleaning, the garlic cloves are immediately loaded into the bamboo basket and rinsed repeatedly in a flowing water trough or rinsed with high-pressure water several times. Note that the naked garlic cloves must be processed within 24 hours. Otherwise, the color of the dry products will be affected.

(3) slicing and rinsing. Mechanical slicing is generally used. When slicing, the blade is required to be sharp, the cutter head is stable and the speed is moderate, so as to ensure that the garlic noodles are smooth and the thickness of the slices is uniform. The suitable thickness of garlic slices is 1.5 mm. If the strip is too wide and thick, the drying and dehydration is slow and the color is poor; the strip is too thin and narrow, although the color is good, but the fragmentation rate is high and the shape is not straight. When slicing, rinse constantly with water to wash away the colloid juice and impurities from the garlic cloves. The sliced garlic is immediately loaded into the bamboo basket and washed with running water. When cleaning, the garlic can be turned up and down from the bottom of the basket by hand or bamboo or wooden rake until the glue is rinsed.

(4) dehydration (drying). Put the washed garlic slices into a yarn mesh bag, use a dryer to shake off the attached water, spread the washed garlic slices on a drying screen, put them in the oven or barn, and last for 6-7 hours at about 55 ℃. In the drying process, pay attention to keep dry, indoor temperature, hot air volume, moisture discharge is stable, and strictly control the drying time and drying moisture. If the drying time is too long and the temperature is too high, the dry products will become inferior and affect their commodity value. Generally, the moisture content of the dried products can be controlled at 4%-4.5%.

(5) balance moisture. Due to the uneven size of garlic slices, there is a slight difference in water content. Therefore, the dried garlic slices, after a little cooling, should be immediately packed into a box with plastic bags and kept for 1 to 2 days, so that the moisture in the dry products can be transferred to each other to achieve balance.

6. Sorting and packing. The dried garlic slices are screened, shredded and fragmented, graded according to the integrity of garlic slices, vacuum sealed in non-toxic plastic bags, and then packaged in cartons or other packaging materials for sale, storage and transportation.

In addition, the fragments and particles under the sieve can be packed separately, or dextrin, salt and sugar can be added and crushed into garlic powder.

Matters needing attention

1. Iron and copper containers should not be used in the whole processing process, but stainless steel utensils can be used.

2. The finished product of dehydrated garlic is white and yellowish, without dark color. The moisture content of garlic slices shall not exceed 6%.

3. The finished garlic slices must be stored in a dry and cool warehouse. Do not come into contact with toxic and harmful substances in the process of storage and transportation.