Oil: the ratio of palm oil 10%/g
Salt: the ratio of salt 0.4%/g
Garlic: 89.6%
Shelf life: 1-2 years
Taste: spicy
Drying process: AD
Packing: vacuum & nitrogen gas with aluminum foil, 1kg/bag, 20 bags /carton
Technical process:
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.
