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Do you know Processing technology of dehydrated garlic flakes or garlic slices?

How To Make Garlic Flakes

Dehydrated garlic flakes are the basic condiment for a range of spice blends in the kitchen. Our dehydrated garlic flakes manufacturer in China is experienced in producing garlic flakes. Our garlic flakes or garlic slices are made from excellent crops and always have a creamy to yellow color, with excellent tastier flavor to the fresh. They exude a distinctive and sharp pungent aroma and serve as a great seasoning ingredient in various culinary delicacies. These dehydrated garlic chips are popular for their freshness and high nutritional value.

The dried garlic products can be divided into dehydrated garlic slices, garlic powder and garlic granules.

Today we will introduce the processing technology of dehydrated garlic flakes or called garlic slices.

The processing of raw garlic includes five steps: selecting material, cutting peduncles, removing epidermis and dividing into segments, peeling garlic cloves and selecting.

1. Garlic Material Selecting

Selecting materials need to be manually operated, poured the garlic on the selection table, the moth-eaten, moldy garlic should be picked out one by one. During the selection process, it is also necessary to eliminate garlic heads that are too small, because small garlic, after the slicing process,  because garlic that is too small in size will have a smaller area after the slicing, which affects the quality of the finished product.  

2. Remove the outer skin and garlic coating from the garlic

This process is accomplished with the help of a  splitting machine and a blower. The garlic is poured onto the elevator after cutting the tips and sent to the splitter via a conveyor belt, which uses the rubbing force generated by two rubber belts with different speeds on the top and bottom to split the garlic into cloves.

3. Blow Skin of garlic

 After splitting, the garlic cloves and skin are mixed together, so how to separate them? A strong wind force generated by a blower can do. Because the specific gravity of the garlic clove is greater than the garlic skin, that is to say, the clove is heavy and the outer skin is light, so with the wind garlic skin can be removed easily. The garlic skins that are not removed have to be picked out manually.

4. High-pressure gas remove hyaline membrane

The separated garlic cloves still have a layer of garlic skin attached to them, which clings tightly to the garlic flesh and needs to be removed before processing. By using a dry stripping process, the garlic clove skins are removed. The so-called dry stripping process is to use a dry stripping machine to heat the skin of the garlic cloves, when the flesh and skin of the garlic begin to loosen, directly blow off the clove and the transparent membrane attached to the clove with high-pressure gas.

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5. Use a garlic peeler to peel the skin

The specific setting of these two indicators is very critical and needs to be based on long-term practical experience, and there is generally a specified range of working pressure of 9-11 kg force/per square centimeter and temperature of 45-50 . When the pressure and temperature are up to the specified range, the garlic cloves are poured into the peeler, the lid is covered and the working switch is activated, and the peeler will automatically remove the garlic skin. To ensure the quality of the product, the  garlic cloves are also selected after peeling.

6. Will have musty, sugared garlic cloves picked out

Selection is to remove the moldy, saccharified garlic cloves. Garlic cloves that have not had their skins removed are also picked out and re-skinned. . After the above process, the garlic cloves finally reveal the glossy and crystal garlic flesh, and the processing of the dried products, so to speak, completes the basic part, and the following will enter the actual processing of the dehydrated garlic slices.

7. Put the garlic clove into the cleaning machine, rub through the bubbles constantly

garlic flakes processing

The peeled garlic cloves will inevitably have dirt and dust attached to them. So before dehydration, you have to give these garlic cloves a thorough bath. The garlic cloves are put into the washing machine, and by rubbing the cloves with air bubbles continuously , the dirt is cleaned off and yet the garlic skins float on water surface while the cloves sink. Then use a strainer to remove the garlic cloves. The rear part of the washer is equipped with multiple high-pressure water jets, which eject high-pressure water to further clean the appearance of the garlic cloves. The method is to place the garlic cloves in a sodium hypochlorite solution at a concentration of 150-200 PPM, with a water temperature of 10oC, so that the garlic cloves completely immersed in the disinfection solution, and the disinfection time of about 1 hour.After disinfection, the garlic cloves are also washed with water and drained to be ready for slicing, which is done to enhance the dehydration effect and to reduce the storage volume.

8. Pour the garlic cloves on the hoist and send them through the conveyor belt to the slicer

 The garlic cloves are poured on the elevator and sent to the slicer inlet by conveyor belt. Garlic cloves is added diligently in a small amount manually. Garlic cloves are sliced in the slicer, the blade of the Slicer must be sharp, the the rotation speed of the cutter disc must be smooth between 80 ~ 100 revolutions per minute, the garlic slices should be of uniform thickness around1.5 ~ 1.8 mm. The surface should be smooth and clean, no triangular slices, no fragments, otherwise after drying, the thick slices are yellowish and the thin slices are fragile, which affects the quality of the finished products.

garlic flakes workshop

9. The sliced garlic is again washed in the bubble washing machine

wahsing the garlic flakes

The sliced garlic is again washed in the bubble washing machine, where the bubbles are rubbed to clean off the mucus and sugar from the surface of the garlic. The cleaning time is 3 minutes and the water temperature is kept at about 10°C.

10. To clean the garlic slices, use a centrifuge to dry the water attached to the surface of the garlic slices

After cleaning, the garlic flakes are dried out by centrifuging the water adhering to the surface of the slices in order to shorten the drying time. Having said that, you may wonder if the centrifugal force generated by the centrifuge will scatter the garlic pieces all over the place? This problem is solved in a very simple way by the processors. When the garlic slices are washed, they are packed in a water-permeable gauze bag , and then put the whole package into the centrifuge. This not only solves the problem of garlic slices flying around randomly, but also protects the shape of the garlic slices and reduces the labor intensity, which is really a triple kill. The speed of the centrifuge is about 1200 rpm, the drying time is 30 seconds, and then the slices are ready for drying.

11. Dehydrated garlic slices are dried by a special heat pump dryer

Dehydrated garlic flakes are dried by a special heat pump dryer. The specific method is: Spread the garlic slices 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 machine. During the drying process, the temperature should be controlled between 55~75 and the drying time is 10~12 hours. The standard of garlic slices after drying is: slices with normal shape, net white color and moisture content of 4~5%. The dried garlic slices still have some garlic peel in them, and then the air selection and peeling operation should be carried out.

12. Put the dried garlic slices into plastic bags

The moisture content of the dried garlic slices varies slightly due to uneven size. To achieve consistent moisture, moisture balance is performed. Put the dried garlic slices into plastic bags, tie the bags and place them on the shelves for about 3 days to reach a balanced moisture.

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