Salt: the ratio of salt 0.4%/g
Garlic: 89.6%
Shelf life: 1-2 years
Taste: spicy
Drying process: AD
Packing: vaccum & nitrogen gas with plastic bottle, 1kg/bottle, 6 bottles/carton.
Technical process:
check raw material—> decorticate garlic skin—>sort out—>rinse—>sterilize—>cut into slices—>leachate—>oven dry—>air classification—>magnetic separation—>dry—>fry—>shed oil—>cold—>sort out—>packing
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.
