| ≥1 piece |
Fried garlic granule
Oil: the ratio of PALM OIL 10%/g
Salt: the ratio of salt 0.4%/g
Garlic: 89.6%
Shelf life: 1-2 years
Taste: spicy
Drying process: AD
Packing: vacuum & nitrogen gas with aluminum foil, 1kg/bag, 20 bags /carton
Technical process:
check raw material—> decorticate garlic skin—>sort out—>rinse—>sterilize—>cut into slices—>leachate—>Oven dry—>sort out—>milling into grain—>screening—>air classification—>magnetic separation—>dry—>fry—>shed oil—>cold—>sort out—>packing
Critical Control Point:
Raw material: Each batch of raw materials must be in accordance with the checking standard
Sterilize: time for sterilizing is 10 minutes, density of Cl 2 should be 60-70ppm.
oven dry: time for oven dry is about 8 hours under temperature 60-65
Fry: The temperature and time is the point, which classified for company.
Packing: The finished products will be packed after magnetic separation.