Knowledge

Garlic is rich in alliin, which forms a volatile sulfide called allicin under the action of alliinase, which has a special spicy taste, and has the effect of increasing appetite, inhibiting bacteria and bactericidal. Processing garlic into dry products through modern technology can not only retain the original flavor and nutrients, but also soften the unique aroma of garlic before eating, and greatly prolong the storage time. At present, dried garlic products are mainly used in production and life. Seasoning products and health products.
  Processing steps of make garlic flakes
1. The processing of raw garlic includes five steps: material selection, cutting, peeling and splitting, peeling fresh garlic, and selecting. The selection of materials requires manual operation. The garlic is poured on the garlic selection table, and the garlic heads that are moth-eaten and moldy are picked out one by one and eliminated. During the selection process, the garlic that is too small should also be removed, because the garlic is too small, after the slicing process, the area of the garlic flakes is also small, which affects the quality of the finished product.
2. The selection of materials requires manual operation. Pour the garlic on the garlic selection table, pick out the insect-eaten and moldy garlic heads one by one and eliminate them. During the selection process, the garlic that is too small should also be removed, because the garlic is too small, after the slicing process, the area of the garlic flakes is also small, which affects the quality of the finished product. To complete this process, it needs to be completed with the help of a splitter and a blower. After cutting the stalks, the garlic is poured onto the elevator, and sent to the splitter through the conveyor belt. Divide into garlic cloves.
3. After the cloves are divided, the garlic cloves and the outer skin are mixed together, so how to separate them? Powerful wind generated by a blower. Because the proportion of garlic cloves is larger than that of garlic skins, which means that the garlic cloves are heavier and the outer skin is light, the garlic skins can be removed by wind. The garlic skin that has not been removed has to be manually picked out.
4. There is also a layer of garlic skin attached to the divided garlic cloves. This layer of garlic skin and garlic flesh is very close and needs to be removed before processing. The method adopts the drying process. The skin of the garlic cloves is heated, and when the flesh and skin of the garlic begin to loosen, the coat of the garlic cloves and the transparent film attached to the garlic cloves are blown off directly with high-pressure gas.
5. Turn on the power of the peeling machine and set the working pressure and temperature of the peeling machine. The specific settings of these two indicators are very critical and need to be based on long-term practical experience. Generally, there is a specified range, and the working pressure is 9-11 kg Force/per square centimeter, the temperature is 45-50 ℃. When the pressure and temperature rise to the specified range, pour the garlic cloves into the peeling machine, close the lid, turn on the work switch, and the peeling machine will automatically peel off the garlic skin. In order to ensure the quality of the product, the peeled garlic cloves are also selected.
6. Selection is to pick out the mildewed and saccharified garlic cloves. Garlic cloves that have not been peeled off should also be picked out and peeled again. After the above steps, the garlic cloves finally revealed the smooth and crystal clear garlic flesh, and the processing of the dried products can be said to have completed the basic part.
7. The peeled and selected garlic cloves will inevitably have dirt and dust attached to them. Before dehydration, you must give these garlic cloves a thorough bath. Put the garlic cloves into the washing machine, rub the garlic cloves continuously through the air bubbles, the dust on the garlic cloves is washed away, the garlic skins float on the water, and the garlic cloves will sink. The second half of the washing machine is equipped with multiple high-pressure water spray nozzles, and the high-pressure water sprayed from the nozzles further cleans the appearance of the garlic cloves. The method is: put the garlic cloves in a sodium hypochlorite solution with a concentration of 150-200PPM, and the water temperature is 10 ℃. To make the garlic cloves completely immersed in the disinfectant, the disinfection time is about 1 hour. The sterilized garlic cloves should also be washed with water, and the water can be drained to prepare for slicing. Slicing is to enhance the effect of dehydration and reduce the storage volume.
8. Pour the garlic cloves on the elevator, send them to the feeding port of the slicer via the conveyor belt, and manually control the number of garlic cloves. The principle is: add a small amount frequently. The garlic cloves are sliced in the slicer. The blade of the slicer must be sharp, the blade rotates smoothly, and the rotation speed is generally 80~100 rpm. , No triangular slices, no fragments, otherwise after drying, the color of the thick garlic flakes will turn yellow, and the thin slices will be fragile, which will affect the quality of the finished product.
9. The cut garlic flakes enter the bubble cleaning machine again for cleaning. By rubbing the bubbles, the mucus and sugar on the surface of the garlic flakes are cleaned. The cleaning time is 3 minutes, and the water temperature is kept at about 10 ℃.
10. Use a centrifuge to dry the water attached to the surface of the garlic flakes to shorten the drying time. Speaking of which, you will wonder if the centrifugal force generated by the centrifuge will throw the scattered garlic flakes all over the place? The masters of the processing factory solved this problem with a very simple method. When cleaning the garlic flakes, they put the garlic flakes in a water-permeable gauze bag, and then put the whole bag into the centrifuge. It not only solves the problem of flying garlic flakes, but also protects the appearance of garlic flakes and reduces labor intensity. It really kills three birds with one stone. The amount of garlic flakes put into the centrifuge each time is 25-30 kg, the speed of the centrifuge is about 1200 rpm, the drying time is 30 seconds, and the dried garlic flakes can be dried.
11. Dehydrated garlic flakes are dried by a special heat pump dryer. The specific method is: Spread the garlic flakes evenly in the grid tray of the dryer, insert the grid tray into the material cart, push the material cart into the drying room, and turn on the main engine. During the drying process, the temperature should be controlled between 55~75 °C, and the drying time should be 10~12 hours. The standard of dried garlic flakes is: normal slice shape, white color and moisture content of 4-5%. After drying, the garlic flakes are still mixed with some garlic skins. At this time, the peeling operation should be carried out by air selection.
 
Due to the uneven size of the dried garlic flakes, the moisture content is slightly different. To achieve moisture consistency, moisture balance is required. Put the dried garlic flakes into a plastic bag, tie the bag, and place it on the shelf for about 3 days.

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