What is the standard process for dehydrated garlic slices

Dehydrated garlic slices are a food ingredient with a neat appearance, slightly yellow color, and pure taste. Dehydrated garlic slices can be consumed directly or used as raw materials or auxiliary materials for food. Dehydrated garlic slices can be restored to their original state by soaking in warm water, and can be kept fresh all year round, making them very popular in the market.

So what is the standard process for dehydrated garlic slices? The standard process for dehydrated garlic slices is material selection - pretreatment - rinsing - slicing - re rinsing - water throwing - drying - sieving and grading - packaging. The specific operations of these processes are:

1、 Select white garlic varieties with clean white color, large and neat garlic cloves, and choose plump and plump garlic cloves that are complete, insect free, and moldy as raw materials;

2、 Pre treatment: remove sediment and debris attached to garlic, cut off roots, break open garlic cloves, peel off garlic skin, and remove garlic cloves with diseased spots, insect eyes, and dried colors;

3、 Rinse, pour the peeled garlic cloves into water, wash away impurities, float off the garlic coating film, and proceed to the next step as soon as possible after washing. The stacking time should not be too long to prevent the garlic cloves from discoloring and affecting the final taste;

4、 Slice, use a slicing machine or knife to cut garlic cloves into thin slices of 1.5-2.0mm, wash while slicing, and remove the glue from the garlic cloves during slicing. Remember to slice evenly, otherwise uneven drying may affect the quality of dehydrated garlic cloves;

5、 Rinse again, guide the cut garlic slices into a bamboo basket and rinse thoroughly in flowing water to remove glue and debris, which is beneficial for baking. If the rinsing is not sufficient, it will cause a yellowish brown color during drying;

6、 Throw water, remove and dry the rinsed garlic slices, or filter out the water to facilitate drying;

7、 Drying, load the dried garlic slices into a metal sieve or stainless steel plate, place them in a drying room or oven, and bake for 6-7 hours at a temperature of 60 ℃ to 80 ℃, so that the moisture content of the garlic slices is about 5-6%;

8、 Sieve and grade the dried garlic slices, and remove the broken, fragmented, and residual garlic coating. Pour the selected garlic slices onto the sorting table, remove impurities, yellow brown slices, granules, etc., and then grade them. Genuine garlic slices are slightly yellow in color, large, complete, flat, even in thickness, without fragments or odor. The defective product is yellowish brown, with small, incomplete, uneven thickness and unevenness. This process requires quick operation to avoid moisture absorption and moisture regain of garlic slices. Graded garlic slices also need to be tested for moisture content once. If the moisture content exceeds 6%, they need to be baked again;

9、 Packaging, garlic slices can be packaged after being cooled at room temperature. Usually packaged in corrugated cardboard boxes, lined with moisture-proof aluminum foil bags and plastic bags, sealed and stored. The warehouse should be dry, ventilated, odorless, and pest free, with a temperature of around 10 ℃ inside.