1. Fresh garlic cut and peeled processing: Cut off the garlic head from the qualified garlic head and peel it with a peeler to obtain garlic rice.
2. Garlic rice slicing: Wash the garlic rice with water to remove the mud and dust, rinse off the coating film, and then slice inside the slicer with a slicing machine with a thickness of about 1.5 mm.
3. Rinse the garlic slices: Put the cut garlic slices into the water tank and rinse them with running water to remove the scale layer and the slime and sugar on the surface of the garlic slices, usually 2 – 4 times.
4. Blow dry the surface water of the garlic slices with an air dryer.
5. Dry the garlic in the dryer: the sieve should be evenly spread and not too thick. After spreading sieve, put the garlic slices into the dryer to dry, the temperature of the drying channel is about 65℃, usually bake for 5-6 hours to make the moisture drop to 4% – 4.5%.
6. Crush the dried garlic slices by using the crusher to get garlic powder.
Post time: Feb-25-2023