Dehydrated garlic slices
Dehydrated garlic slices have a neat appearance, a slightly yellow color, and a pure taste. They can be consumed directly or used as primary or auxiliary food materials. They can be restored simply by soaking in warm water, remaining fresh throughout the seasons, and are very popular in the market.
Classification:
Dehydration/Frozen Series
Dehydrated garlic slices
Folding Selection of Materials
Choose a variety of white garlic with pure white color, large and uniform cloves, selecting full, plump garlic heads with intact cloves, free from insect damage and rot.
Folding Preprocessing
Remove the dirt and debris attached to the garlic heads, trim the roots, break apart the cloves, peel off the skin, and discard any cloves with spots, insect holes, or shriveled colors.
Folding Rinsing
Pour the peeled garlic cloves into water to wash away impurities and remove the garlic skin membrane. Proceed to the next step as soon as possible, avoiding prolonged storage to prevent discoloration of the cloves.
Folding Slicing
Use a slicing machine or a knife to cut the garlic cloves into thin slices of 1.5-2.0 mm. Rinse while slicing to wash away the sticky liquid released from the cloves. The slices should be uniform; otherwise, uneven drying will affect quality.
Folding Rinse Again
Immediately transfer the sliced garlic into a bamboo basket and rinse thoroughly in flowing clean water to remove the sticky liquid and fragments, facilitating drying. Insufficient rinsing may cause browning during drying.
Folding Spin Drying
Remove the rinsed garlic slices and spin dry. You can also filter out the moisture to aid in drying.
Folding Drying
Place the spun-dry garlic slices in a metal sieve or stainless steel tray, into a drying room or oven, and bake at a temperature of 60℃~80℃ for 6 to 7 hours, reducing the moisture content of the garlic slices to about 5-6%.
Folding Screening and Grading
Sift the dried garlic slices to remove fragments, pieces, and remaining skins. Pour the selected slices onto a sorting table to remove impurities and brown pieces, then grade them. The premium garlic slices are slightly yellow, large, intact, flat, evenly thick, with no fragments or off-flavors. The substandard ones are brown, small, incomplete, unevenly flat, and of inconsistent thickness. This step requires quick operation to prevent the garlic slices from absorbing moisture. The graded slices should also be tested for moisture content; if it exceeds 6%, they need to be dried again.
Folding Packaging
After the garlic slices cool down to room temperature, they can be packaged. Typically, corrugated cardboard boxes are used, lined with moisture-proof aluminum foil bags and plastic bags, sealed, and stored. The warehouse should be dry, ventilated, odor-free, and pest-free, with an ideal temperature of around 10℃.
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Dalian Shancheng Horseradish Products Co., Ltd.
TEL：0086-411-85627090 85398083
FAX：0086-411-85398699 85616228
E-MAIL：yu.jiazheng@schfood.com
ADD：No.101, North,N Gongji Street,Wafangdian City, Dalian,Liaoning Province.
Copyright: Dalian Shancheng Horseradish Products Co., Ltd
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