Garlic processing steps
1 Processing of raw garlic
There are five steps to select ingredients, cut stems, peel and split, peel garlic cloves, and select. The selection of materials requires manual operation. The garlic is poured on the garlic selection table, and the garlic heads with insects, frogs and mildew are picked out one by one. During the selection process, it is also necessary to remove the garlic that is too small. After the stalks are cut, the garlic is poured on the elevator, and sent to the splitting machine through the conveyor belt. The splitting machine uses the rubbing force generated by the upper and lower rubber belts with different speeds to divide the garlic into garlic cloves.
The divided garlic cloves are also attached with a layer of garlic skin, which is closely attached to the garlic flesh and needs to be removed before processing. Turn on the power of the peeling machine, set the working pressure and temperature of the peeling machine, the working pressure is 9-11 kgf/cm2, and the temperature is 45℃-50℃. When the pressure and temperature rise to the specified range, pour the garlic cloves into the peeling machine, close the lid, turn on the work switch, and the peeling machine will automatically peel off the garlic skin. In order to ensure the quality of the product, the peeled garlic cloves are also selected.
3 dehydrated garlic slices
The peeled and selected garlic cloves will inevitably have dirt and dust attached to them. Before dehydration, these garlic cloves must be thoroughly cleaned. Put the garlic cloves into the washing machine, 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 sterilized garlic cloves should also be washed with water, and the water can be drained to prepare for slicing. Slicing is to enhance the effect of dehydration and reduce the storage volume.
Put the cut garlic slices into the bubble cleaning machine again for cleaning, and wash away the mucus and sugar on the surface of the garlic slices by rubbing the bubbles. The cleaning time is 3 minutes, and the water temperature is kept at about 10°C.
5 Spin dry
After washing the garlic slices, use a centrifuge to dry the water attached to the surface of the garlic slices to shorten the drying time. When the garlic slices are cleaned, use a water-permeable gauze bag to pack the garlic slices, and then put the whole bag into the centrifuge. The amount of garlic slices put into the centrifuge each time is 25-30 kg, the speed of the centrifuge is about 1200 rpm, and the drying time is 30 seconds, and the dried garlic slices can be dried.
Garlic drying process
The dehydrated garlic slices are dried by a 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 drying process, the temperature should be controlled between 55℃-75℃, and the drying time should be 10-12 hours. The standard of dried garlic slices is: normal slice shape, white color and moisture content of 4-5%. After drying, the garlic slices are still mixed with some garlic skins. At this time, the peeling operation should be carried out by air selection.
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, and place it on the shelf for about 3 days.