Garlic is a plant of the Liliaceae Allium genus, and its tender seedlings, flower extracts and scales are edible. Garlic is rich in alliin, which forms a volatile sulfide called allicin under the action of alliinase, and has a special pungent taste, which has the effect of increasing appetite and sterilization. Processing garlic into dried products through modern technology can not only retain the original flavor and nutrients, but also soften the unique aroma of garlic before eating, and prolong the storage time every day. At present, dried garlic products are mainly used in production and life. Condiments and condiments.
Dried garlic products are mainly divided into: dehydrated garlic flakes, garlic powder and garlic granules.
Today we will introduce the processing technology of dehydrated garlic slices:
1. The processing of raw garlic includes five steps: material selection, cutting, peeling and splitting, peeling garlic cloves, and selecting. The selection of materials requires manual operation. The garlic is poured on the garlic selection table, and the garlic heads that are moth-eaten and moldy are picked out one by one and eliminated. During the selection process, the garlic that is too small should also be removed, because the garlic is too small, after the slicing process, the area of the garlic slices is also small, which affects the quality of the finished product.
2. The selection of materials requires manual operation. Pour the garlic on the garlic selection table, pick out the insect-eaten and moldy garlic heads one by one and eliminate them. During the selection process, the garlic that is too small should also be removed, because the garlic is too small, after the slicing process, the area of the garlic slices is also small, which affects the quality of the finished product. To complete this process, it is necessary to use a splitter and a blower to complete the process. After cutting the stalks, the garlic is poured onto the elevator, and sent to the splitter through the conveyor belt. garlic cloves.
3. After the distinction, the garlic cloves and the outer skin are mixed together, so how to separate them? Use the strong wind generated by the blower. Because the specific gravity of garlic is larger than that of the garlic skin, which means that the garlic cloves are heavier.
The outer skin is light, and the garlic skin can be removed with the wind. The garlic skin that has not been removed has to be manually picked out.
4. There is also a layer of garlic skin attached to the divided garlic cloves. This layer of garlic skin and garlic flesh is very close and needs to be removed before processing. The method adopts the drying process. The skin of the garlic cloves is heated, and when the garlic flesh and garlic skin begin to loosen, the coat of the garlic cloves and the transparent film attached to the garlic cloves are blown off directly with high-pressure gas.
5. Turn on the power of the peeling machine and set the working pressure and temperature of the peeling machine. The specific settings of these two indicators are very critical and need to be based on long-term practical experience. Generally, there is a range, and the working pressure is 9-11 kgf / per square centimeter, the temperature is 45-50 ℃. When the pressure and temperature rise to the range, pour the garlic cloves into the peeling machine, cover the lid, turn on the work switch, and the peeling machine will automatically peel off the garlic skin. For the quality of the product, the peeled garlic cloves are also selected.
6. Selection is to pick out the mildewed and saccharified garlic cloves. Garlic cloves that have not been peeled off should also be picked out and peeled again. After the processing of the above steps, the garlic cloves finally dried to reveal the smooth and crystal clear garlic flesh, and the processing of the dried products can be said to have completed the basic part, and the actual processing of the dehydrated garlic slices will be discussed below.
7. The garlic cloves after peeling and sorting will inevitably have dirt and dust attached to them. Before dehydration, these garlic cloves must be washed and bathed. Put the garlic cloves into the washing machine, and rub the garlic cloves continuously through the air bubbles, the dust on the garlic cloves is washed away, the garlic skins float on the water surface, and the garlic cloves will sink. The second half of the washing machine is equipped with a plurality of high-pressure water spray nozzles, and the high-pressure water sprayed from the nozzles further cleans the appearance of the garlic cloves. The method is: put the garlic cloves in a sodium hypochlorite solution with a concentration of 150-200PPM, the water temperature is 10 ℃, and the garlic cloves should be immersed in the disinfectant, and the disinfection time is about 1 hour. The sterilized garlic should also be washed with water, and then drained in water to prepare for slicing. Slicing is to enhance the effect of dehydration and reduce the storage volume.
8. Pour the garlic cloves on the elevator, send it to the feeding port of the slicer via the conveyor belt, and manually control the number of garlic cloves. The principle is: add a small amount frequently. The garlic cloves are sliced in the slicer. The blade of the slicer is sharp, the blade rotates smoothly, and the rotation speed is generally 80~100 rpm. There are no triangular slices and no fragments, otherwise, the thick garlic slices will turn yellow after drying, and the thin slices will be fragile, which will affect the quality of the finished product.
9. The cut garlic slices enter the bubble cleaning machine again for cleaning. By rubbing the bubbles, the mucus and sugar on the surface of the garlic slices are cleaned. The cleaning time was 3 minutes, and the water temperature was kept at about 10°C.
10. Use a centrifuge to dry the water attached to the surface of the garlic slices to shorten the drying time. Speaking of which, you will wonder whether the centrifugal force generated by the centrifuge will use the scattered garlic slices everywhere? This problem, the masters of the processing factory solved it with a very simple method, cleaning the garlic slices When the time is up, put the garlic slices in a water-permeable gauze bag, and then put the whole bag into the centrifuge. It not only solves the problem of flying garlic slices, but also protects the appearance of garlic slices and reduces labor intensity. It really kills three birds with one stone. The amount of garlic slices put into the centrifuge each time is 25-30 kg, the speed of the centrifuge is about 1200 rpm, the drying time is 30 seconds, and the dried garlic slices can be dried.
11. The dehydrated garlic slices are dried by the 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 engine. During the coax drying process, the temperature should be controlled between 55-75 °C, and the stove-drying time should be 10-12 hours. The standard of garlic slices after stove drying is: normal slice shape, white color and moisture content of 4-5%. After drying, the garlic slices are still mixed with some garlic skins, and the peeling operation should be carried out at this time.
12. Due to the uneven size of the dried garlic slices, the moisture content is slightly different. To achieve moisture consistency, moisture balance is required. Put the dried garlic slices into a plastic bag, tie the bag mouth, and place it on the shelf for about 3 days.
