Product Overview
We are offering our customers a wide range of Fried garlic granules. Oil: the ratio of palm oil 10%/g Salt: the ratio of salt 0.4%/g Garlic: 89.6% Shelf life: 1-2 years Taste: spicy Drying process: AD Packing: vacuum & nitrogen gas with aluminum foil, 1kg/bag, 20 bags /carton Technical process: check raw materiala > decorticate garlic skina >sort outa >rinsea >sterilizea >cut into slicesa >leachatea >oven drya >sort outa >milling into graina >screeninga >air classificationa >magnetic separationa >drya >frya >shed oila >colda >sort outa >packing Critical Control Point: Raw material: Each batch of raw materials must be in accordance with the checking standard Sterilize: time for sterilizing is 10 minutes, density of Cl2 should be 60-70ppm. Oven dry: time for oven dry is about 8 hours under temperature 60-65 Fry: The temperature and time is the point, which classified for company. Packing: The finished products will be packed after magnetic separation.
We are offering our customers a wide range of Fried garlic granules. Oil: the ratio of palm oil 10%/g Salt: the ratio of salt 0.4%/g Garlic: 89.6% Shelf life: 1-2 years Taste: spicy Drying process: AD Packing: vacuum & nitrogen gas with aluminum foil, 1kg/bag, 20 bags /carton Technical process: check raw materiala > decorticate garlic skina >sort outa >rinsea >sterilizea >cut into slicesa >leachatea >oven drya >sort outa >milling into graina >screeninga >air classificationa >magnetic separationa >drya >frya >shed oila >colda >sort outa >packing Critical Control Point: Raw material: Each batch of raw materials must be in accordance with the checking standard Sterilize: time for sterilizing is 10 minutes, density of Cl2 should be 60-70ppm. Oven dry: time for oven dry is about 8 hours under temperature 60-65 Fry: The temperature and time is the point, which classified for company. Packing: The finished products will be packed after magnetic separation.
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