At present, dried garlic products are mainly used in the production of seasonings and health products. Processing garlic into dried products through modern technology can not only retain the original flavor and nutrients, but also soften the unique flavor of garlic before eating and greatly prolong the storage time.
For the drying of raw garlic, five steps must be carried out: selection of the material, peeling, garlic slices, cleaning, drying in a centrifuge.
Before drying the garlic:
- The selection of material: This operation must be carried out manually. Pour the garlic on the table and choose one by one, separate the moth-eaten garlic and the moldy garlic.
- Peeled: Garlic cloves are also divided and any attached skin must be removed before processing. To ensure the quality of the product, peeled garlic cloves must be selected.
- Dehydrated Garlic Slices: Peeled garlic cloves are inevitably caked with dirt and dust. These garlic cloves need to be thoroughly cleaned before dehydration. Sterilized garlic cloves should also be washed in clean water to cut them. The cut is done to improve the effect of dehydration and reduce the storage volume.
- Cleaning: The cut garlic slices enter the cleaning machine again, and the mucus and sugar on the surface of the garlic slices are cleaned by rubbing. The cleaning time is 3 minutes and the water temperature is kept at about 10℃.
- Shake to dry: Cleaned garlic slices should be spin dried to shorten drying time.
Garlic drying process:
Spread garlic slices evenly on tray, insert material into dryer. During drying, the temperature will be controlled between 55 and 75°C and the drying time will be 10 to 12 hours. The standard of dried garlic slices is pure white in color and the water content of 4 – 5%.
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