Fresh garlic is not easy to store, and processed into garlic powder can be preserved for a long time. Garlic powder can be used as a feed additive, which can reduce the use of antibiotics, increase the immunity of livestock and poultry, and improve the flavor of meat. At present, the garlic powder produced by innovative production technology has good fluidity and special garlic fragrance. By adding vitamins and mineral ion products, the stability performance is greatly improved. Safe to use, widely used, remarkable effect, no drug resistance, no residue. So, do you know how garlic powder is produced commercially? Let’s find out together.
- Garlic powder processing technology and process
- Cutting and peeling of fresh garlic: Cut off the qualified garlic and peel off the garlic with a peeling machine to obtain garlic.
- Garlic slices: Wash the garlic with water to remove dust, rinse off the film, and then use a slicer to slice into slices with a thickness of about 1.5mm.
- Rinse the garlic slices: Put the cut garlic slices into a clear water tank and rinse with running water to remove the scales and mucus and sugar on the surface of the garlic slices. Generally, rinse 2-4 times.
- Use an air dryer to dry the moisture on the surface of the garlic slices.
- Put it into the dryer for drying: spread and sieve evenly, not too thick. After spreading and sifting, put the garlic slices in the dryer to dry. The temperature of the drying tunnel is about 65°C, usually for 5 to 6 hours, so that the moisture is reduced to 4%-4.5%.
- Grinding the dried garlic slices with a universal grinder to obtain garlic powder.
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