Model NO：5-8 mesh, 8-16 mesh.
Color: White Skin Garlic
Fried garlic granule
Oil: The ratio of palm oil 10%/g
Salt: The ratio of salt 0.4%/g
Shelf life: 1-2 years
Packing: Vacuum & nitrogen gas with aluminum foil, 1kg/bag,10kg/bag， 20 kg carton。
Garlic → peeling → sorting → washing → slicing → drying → drying → sorting → granulation → rehydration → drying → frying → degreasing → cooling → sorting → packaging.
Critical Control Point:
Raw material: Each batch of raw materials must be in accordance with the checking standard
Sterilize: Time for sterilizing is 10 minutes, density of Cl2 should be 60-70ppm.
Oven dry: Time for oven dry is about 8 hours under temperature 60-65
Fry: The temperature and time is the point, which classified for company.
Packing: The finished products will be packed after magnetic separation.
Typical questions asked about products:
-Does this product support customization?
-How do you ship the products?
-How many days does it take to process a small cabinet?
-Is this product in stock?
-Can this product be mixed with other products?
Related Industry Knowledge
- Multi-petal black garlic regulates blood sugar ...
- Multi-petal black garlic manufacturing method
- Applicable people of black garlic
- Black garlic preservation method and precautions
- The difference between a single black garlic an...
- Operation process of dehydrated garlic with tab...
- Definition of dehydrated vegetable onion
- Operation process of dehydrated onion wire
- Analysis of chemical properties of dehydrated o...
- Nutritional value of dehydrated carrots
- Which kind of garlic is more suitable for proce...
- Black garlic manufacturers teach you four ways ...