Type: Pure White
Color: White Skin Garlic
Fried garlic flakes
Oil: The ratio of palm oil 10%/g
Salt: The ratio of salt 0.4%/g
Shelf life: 1-2 years
Drying process: AD
Packing: laminating, vacuum and nitrogen and plastic bottles, 1 kg / bottle, 6 bottles / box.
Garlic → peeling → sorting → rinsing → slicing → drying → drying → sorting → rehydration → drying → frying → shed oil → 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.
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