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HOW TO MAKE GARLIC FLAKES and DRIED MINCED GARLIC

Procedure for making garlic flacked using one of the three methods such as dehydrator, oven or air drying. The prepared dried garlic can be used in multiple ways to flavor foods and garnish them. You must have noticed by now that several pastes and powder have been prepared by me including garlic powder. The next in my to-do-list is garlic flakes. Fresh garlic substitutes can be obtained by using an easy dehydrating process. This is not only cost efficient but also provides better quality and flavor. It can be effectively used in place of fillers and anti-caking chemicals that are used in most grocery stores. The most advantageous benefit of dehydration process is that it increases the shelf life of garlic by removing its water content that eventually leads to its spoilage.

STEP 1: GARLIC PREPARATION

  • First step begins with the peeling of garlic cloves
  • Peeled garlic shall be sliced using a knife or a slicing tool called mandolin. Thickness of
  • the garlic slices must be between 1/6 inches to 1/8 inches to the max.
  • For minced garlic a food processor could be used or sharp knife can be used to chop or mince garlic.

STEP 2: DEHYDRATION PROCESS

Using a dehydrator

Place the garlic slices on the dehydrator tray in a thin layer and dehydrate it for six to eight hours at a temperature of 66ºC/150ºF. It case of humid areas it shall be kept for four to six hours. In order to check if its prepared, try bending it. If it snaps then it’s ready.

Using and Oven

Place the garlic on parchment-lined baking trays and bake at 54-66oC/130-150oF for 30 minutes (the lower the better). If your oven doesn’t go that low, adjust it to the lowest heat and push the door open with a wooden spoon a few mm to enable steam to escape as the garlic solidifies and accelerate the process. Garlic should be checked every hour and removed when it’s completely dry. Once it’s completely dried up it would become crispier. If it doesn’t breaks then it needs to be put in the oven again.

Air –Dry Method

Place the garlic on a baking sheet or paper lines and leave them in a well-ventilated area, even better if they are close to window for better provision of sunlight. This is suitable for colder, damp environment as the time it takes to dry fully is influenced by the temperature and humidity. Turn over the garlic this will speed up the process of drying and prevents it from sticking to the cloth. Based on the thickness, temperature and humidity of the garlic slices, this process can take around two to three days.

HOW TO STORE

Home-made garlic flakes must be kept in an air-tight glass jar in a cool, dry and dark place, like a cupboard. Some uncooked rice or beans can also be put into the jar, this absorbs excess humidity and prevents them from clumping. They are better if used in the first part of the year after that its taste deteriorates eventually

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We have more than 20 years of procurement experience in raw material as well as technical knowledge and production expertise. We serve wholesale manufactures, food industrial facilities, spice packers to catering and restaurants even end users.

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