Export high-quality black garlic all year round from china

The production process of black garlic mainly includes the following steps:

Select garlic: Select complete, fresh and plump garlic, and ensure that the surface of the garlic is not damaged to ensure the fermentation effect.

Pretreatment: Peel the outer skin of the garlic, leaving only the innermost garlic cloves, and then wash it with cold boiled water. Be careful not to use raw water to prevent deterioration.

Fermentation: Put the processed garlic into the rice cooker, put some chestnuts or other items on the bottom to keep ventilation, and then use the insulation function of the rice cooker for fermentation. The fermentation time takes about 50 days, during which a thin layer of water needs to be sprayed on the garlic every week or so to maintain humidity.

High temperature and high humidity environment: Fermentation in a high temperature and high humidity environment of about 60 degrees is a key step in the production of black garlic. During the fermentation process, the garlic will undergo enzymatic and non-enzymatic browning, producing black macromolecular substances such as melanin, thus forming the unique appearance of black garlic.