How to Choose the Quality of Dehydrated Garlic Slices

Dehydrated garlic slices have a neat appearance, a slightly yellow color, and a pure taste. They can be consumed or used as raw and auxiliary materials for food. It can be restored by soaking in warm water, fresh all year round, and very popular in the market.

Using white garlic varieties with clean white color and large and neat garlic cloves, choose plump and plump garlic cloves that are intact, free from insect damage, and moldy. Remove sediment and debris attached to the garlic cloves, remove roots, break open the garlic cloves, peel off the garlic skin, remove diseased spots, insect eyes, and dried garlic cloves. Pour the peeled garlic cloves into water, wash away impurities, and float off the garlic coating film. To proceed with the next step as soon as possible, do not stack for too long to prevent discoloration of the garlic cloves. Use a slicing machine or knife to cut the garlic cloves into thin slices of 1.5-2.0mm. Wash while slicing to remove the glue from the garlic cloves during slicing. Slicing should be uniform, otherwise uneven drying will affect the quality.

Dehydrated garlic slices are selected from fresh garlic with good maturity, no internal damage, no disease or insect, light picked white, and large size. After removing the stem, dividing the slices, and peeling, they are sliced with water, and then soaked with sodium citrate solution to reduce the activity of garlic enzymes.

The soaking and washing of dehydrated garlic slices should be completed within 24 hours after slicing to prevent the generation of colored plate pigments in garlic due to air oxidation hazards, which can harm the light of the product.

When making dehydrated garlic slices, temperature control should be used to control the temperature of the soaked garlic in three stages of the drying machine. The temperature should be controlled below 60 ℃ in the middle and later stages, and the temperature should be raised appropriately in the middle and later stages. In the early stage, it should be controlled above 70 ℃, but the maximum temperature should not be higher than 78 ℃ to prevent garlic from coking and harming the taste and color tone.