The Production Steps Of Dehydrated Garlic Slices

1. Raw material procurement and inspection: Purchasing dehydrated garlic slices of uniform size and quality according to production standards, and doing a standard inspection of no deterioration, sundries and hard objects, and checking its pesticide residue detection ability when necessary.
2. Artificially cut roots and broken petals: For the fresh garlic that has been inspected, use artificial and correct methods to cut off the tail rhizomes. The length of the dug roots should not exceed 1/6 of all garlic leaves. After cutting, feed them with raw materials broken valve
3. Air peeling: Peeling by wind separator
4. Color sorting: Put the cleaned raw materials into the screening machine, first adjust the color and sensitivity, and then do a good job of color sorting, and do a sampling inspection during the color sorting process to effectively ensure that the color of the products after color sorting is uniform and without deterioration Among them, do a good job of monitoring the color selection process.
5. Cleaning and artificial selection: The color-selected products are passed through the cleaning pool, and transported to the selection table for artificial selection, and 4m changes and defective products are screened out.
6. Stone removal: the selected dehydrated garlic leaves are properly processed by stone removal machine
7. Sterilization and slicing: Sterilization is done through the sterilizing pool rich in hypochlorous acid, and then enter the shredder equipment to slice with a thickness of 1.5mm-3mm, or adjust the thickness of the slice according to customer-specific standards
8. Drying: transport the garlic slices to the centrifuge, and run at high speed to shake off the moisture adhering to the garlic slices
9. Drying: Place the product in the drying net, and the product cannot reach the edge of the drying tank. The heat is guaranteed at 65-75"C, and the time period should be 3.5 hours. Before the drying is completed, the moisture content of the dehydrated garlic slices should be tested. The standard moisture content is ≤ 6%, and the drying process monitoring records should be done.
10. Measuring and packaging: Measure and weigh the cooled products, pack them into bags, and then send them to storage.