How Do You Prepare Garlic For Long Term Storage In Factory?

Garlic is the spicy, flavorful star of countless dishes, but fresh garlic has a surprisingly short shelf life. But garlic lovers need not worry! Factories around the world have clever ways of ensuring a steady supply of this culinary essential. Let’s peel back the outer layers (pun intended) and see how garlic is prepared for long-term storage.

Stage 1: The Great Curing

Garlic just picked isn’t ready for long-term storage. It needs some time to dry out the outer layers and prevent mold growth. Here’s how:

Sun drying: In some areas, people simply leave garlic in the hot sun for a few weeks. This is a traditional and cost-effective method, but the reliance on weather can be a drawback.
Curing chambers: Modern factories often use dedicated curing chambers. These controlled environments provide constant heat and air circulation, ensuring optimal drying without relying on sunlight.

Stage 2: Sorting and trimming

Once cured, the garlic bulbs are ready to be sorted. This can be done by hand or using automated garlic sorting machinery. They’re looking for the following:

Size and quality: Only the highest quality, disease-free bulbs within a specific size range are cut.

Stage 3: Choose your storage method

Whole garlic storage: For long-term storage, garlic bulbs remain intact. They are placed in ventilated crates or mesh bags to ensure air circulation and prevent spoilage. A cool, dark and dry environment is key.

Peeling and mincing: Some plants peel and mince garlic for ease of use. This can be done with a garlic peeling machine or a combination of techniques. Peeling may involve pressurized water or a tumbling process followed by hand sorting to remove any remaining skins. Minced garlic is often flash frozen to preserve freshness and flavor.

Stage 4: Packaging and distribution

Whether whole or minced, garlic is packaged in a way that preserves freshness and prevents contamination. This may involve:

Vacuum sealing: This removes oxygen, a major cause of spoilage, and extends shelf life.
Nitrogen flushing: An inert gas such as nitrogen may be used to displace oxygen and create a protective atmosphere.
Controlled atmosphere storage: For large-scale storage, warehouses may use a controlled atmosphere environment with specific temperature and humidity levels to further extend shelf life.
Bonus: Freeze Drying and Garlic Powder

Some factories give garlic additional treatments to extend shelf life:

Freeze Drying: This process removes water from the garlic through sublimation, essentially turning it into a dry, shelf-stable product. The garlic can then be ground into a powder for easy use.

If you want to store garlic for long-term storage, the best way is to process it with a garlic processing line. If you are interested in garlic processing, feel free to contact us.

Leave a Comment

Your email address will not be published. Required fields are marked *