Garlic slice, garlic powder selection mature full, petal full, spicy aroma, head of garlic, cut fibrous roots, cut stem disks, soak 1 ~ 2 days, rinse peeled, washed clean and cut into thin slices, steam Blanched for 5 minutes. Using far-infrared drying device, loading capacity is 5-6 kg/m2, temperature is 70°C, drying time is about 6-7 hours, then it is packaged until moisture content reaches 6-7%, then it is packaged and stored. The production of garlic powder is based on the processing of garlic chips, adding a grinding sifting process to obtain finished products.
Before and after the beginning of the summer, the broccoli garlic bulbs were harvested, and the fibrous roots were peeled off. The epidermis was stripped of 2 to 3 layers, leaving 5 cm of stems, washed and dried. Add 4 kg of salt in 50 kg of water, boil and cool, and add 50 kg of pepper, 1 kg of red pepper, 1.5 kg of ginger and 1.5 kg of wine to make marinade. Then put the whole garlic head into the cylinder or bubble altar, pour the marinade, cover and seal. Normally ferment for 10 days at room temperature.
YT-T15
YT-T15
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