First, material: when choosing harvest leaves yellow straw withered, head, white meat, no plant diseases and insect pests, no mechanical injury of garlic as raw materials, weed out the unqualified parts.
Second, soak: will choose a good rinse with cool water, garlic peeling disc, soak in cold water for 1 hour or so, rub to leather, salvage cloves, drain the water.
Three, beating: will drain the cloves of garlic in the pulpier, crushing beating. Adding a third beating, cloves water purification; after beating, with thick gauze filter mashed garlic, removes residual fur clothing and other sundry.
Four, spray drying, the temperature of the machine to 150 degrees or so, then the slurry spray drying, and they became dry garlic powder.
Fifth, packing: after inspection, the dry garlic powderdirectly into the food or moisture proof craft paper bags, plastic bags after strict sealing packing. Before packaging can also be in proportion to add dried ginger, dried tangerine or orange peel, pepper, cinnamon, fennel, etc., made from mixedseasoning garlic powder.