Garlic is a plant of the genus Allium in the lily family. Its buds, flower stems, and bulbs are all edible. Garlic is rich in alliin. Under the action of alliinase, it produces a volatile sulfide, allicin, which has a special spicy taste, can increase appetite, and has antibacterial and bactericidal effects. Processing garlic into dried products through modern technology can not only retain the original flavor and nutrients of garlic but also soften the aroma of garlic before eating and greatly extend its shelf life. At present, dried garlic products are mainly used in the production of daily condiments and health products.
Dried garlic products are mainly divided into: dehydrated garlic slices, garlic powder and garlic granules according to their form.
Today we will introduce the processing technology of dehydrated garlic slices:
1. The processing of raw garlic includes five steps: material selection, stem cutting, peeling and clove separation, garlic peeling, and selection.
2. Material selection. Pick out insect-infested and moldy garlic heads. Garlic heads that are too small need to be removed because the area of the sliced garlic slices is too small after slicing, which will affect the quality of the finished product. This process requires the use of a garlic splitter and a blower. The cut garlic stalks are poured onto the elevator and sent to the garlic splitter via a conveyor belt. The garlic splitter uses the friction generated by the different speeds of the upper and lower rubber belts to separate the garlic heads into cloves.
3. After garlic is split, the garlic cloves and garlic skins are mixed together. How to separate them? Use the strong wind generated by the blower. Since the specific gravity of garlic cloves is greater than that of garlic skins, that is, the garlic cloves are heavy and the garlic skins are light, the garlic skins can be blown away by wind. The unpeeled garlic skins must be picked again or manually screened.
4. A layer of garlic skin is still attached to the separated garlic cloves. This layer of garlic skin is very close to the garlic meat and needs to be removed before processing. The dry peeling process is to heat the garlic skin of the garlic cloves. When the garlic meat and garlic skin begin to loosen, use high-pressure gas to directly blow off the outer skin of the garlic cloves and the transparent film attached to the garlic cloves.
5. Turn on and set the working pressure and temperature of the peeling machine. The working pressure is 9-11 kgf/cm² and the temperature is 45-50℃. When the pressure and temperature meet the requirements, pour the garlic cloves into the peeling machine, cover the lid, start the working switch, and the peeling machine automatically peels the garlic skin. In order to ensure product quality, the peeled garlic cloves must be selected.
6. Selection means picking out the moldy and saccharified garlic cloves. The unpeeled garlic cloves must also be picked out and peeled again.
After peeling and selection, the garlic cloves will inevitably be stained with dirt and dust. Before dehydration, these garlic cloves must be soaked first. Put the garlic cloves into the cleaning machine and rub the garlic cloves continuously through bubbles. The dust on the garlic cloves is washed away, the garlic skin floats on the water, and the garlic cloves will sink. Use a colander to pick up the garlic skin. The back half of the cleaning machine is equipped with multiple high-pressure water nozzles, which spray high-pressure water to further clean the surface of the garlic cloves. The cleaning method is: put the garlic cloves into a sodium hypochlorite solution with a concentration of 150-200PPM and a water temperature of 10℃. The garlic cloves must be completely immersed in the disinfectant. The disinfection time is about 1 hour. The disinfected garlic cloves must be rinsed with clean water, drained and sliced. Slicing is to enhance the dehydration effect and reduce the storage volume.
8. Pour the garlic cloves onto the elevator and send them to the inlet of the slicer via the conveyor belt. The garlic cloves are sliced in the slicer. The blade of the slicer must be sharp and the knife disc rotates smoothly. The speed is generally 80-100 revolutions per minute. The sliced garlic slices should be uniform and flat. The thickness of the garlic slices is 1.5-1.8 mm, the surface is smooth, and there are no triangular slices or fragments. Otherwise, after drying, the thick garlic slices will turn yellow and the thin garlic slices will be fragile, affecting the quality of the finished product.
9. The sliced garlic slices are put into the bubble cleaning machine for cleaning again. The mucus and sugar on the surface of the garlic slices are cleaned by rubbing the bubbles. The cleaning time is 3 minutes, and the water temperature is kept at about 10℃.
10. The washed garlic slices should be dried with a centrifuge to shorten the drying time. The amount of garlic slices put into the centrifuge each time is 25~30 kg, the centrifuge speed is about 1200 revolutions per minute, the drying time is 30 seconds, and the dried garlic slices can be dried.
11. During the drying process, the temperature should be controlled between 55~75℃, and the drying time is 10~12 hours. The standard of dried garlic slices is: normal slice shape, pure white color, and moisture content of 4~5%. There are still some garlic skins mixed in the dried garlic slices, and the wind selection and peeling operation should be performed at this time.
12. The moisture content of the dried garlic slices is slightly different due to uneven size. In order to achieve consistent moisture, moisture balance should be performed. Put the dried garlic slices into a plastic bag, tie the bag mouth, and place it on the shelf for about 3 days.
Post time: Jun-21-2025
