Garlic seasoning powder is a new flavoring agent that is suitable for the seasoning of various dishes. The processing technology is introduced as follows:
1, the choice of raw materials. Use garlic that has matured well and leaves yellow stalks when harvesting, otherwise it will produce less powder, and it will also affect the quality and storage time. It is necessary to remove the garlic head with rot, spots, and mechanical damage. Garlic flesh is white, mold-free, non-degenerate, and germ-free.
2. Wash garlic skin. The selected raw materials, the first use of clean water to wash away the garlic, and then peel the garlic head split flap, soak in cold water for about 1 hour, remove the leather clothing, pick up the garlic, and then remove the stained, stained miscellaneous flap garlic. Remove the leather coat and clove only. Finally drain the remaining water to be crushed.
3, garlic crush. The washed, peeled, drained garlic clove is placed in a beater or a machine for processing sweet potato flour. During the beating process, add one-third clean water to the garlic cloves, and then filter the garlic with a roving cloth to remove residual leather and other debris.
4, the dehydration of the slurry. The fine cloth is used to remove water as in the press method of squeezing tofu; it can also be used to remove water from the oil press; it can also be used as a hanging surface like a noodle.
5, wet powder drying. The dehydrated garlic wet powder is immediately laid flat on a bamboo screen (interior bedding cloth) or on a baking tray (wooden, bamboo, stainless steel, and iron sheet). Put in the drying room, drying room temperature 50-55 °C, bake for about 5 hours, observe the wet garlic powder into a dry powder, can be crushed into the surface by hand, in the drying room drying, from time to time to discharge moisture inside the room Reduce drying time. In addition, conditions can also use the oven.
6, crushed into dry powder. In order to evenly dry the dried garlic powder into a flour-like shape, the hot powder is crushed with a dry grinder, and a fine mortar is smashed to pulverize into a powder.
7, inspection and packaging. After testing, qualified products can be packaged in two types, one is mixed seasoning garlic powder, that is, garlic powder and dried ginger, dried tangerine peel, pepper, aniseed, cinnamon, cumin and other powder, mixed according to the proportion, according to the quantitative load Into the printed plastic bags with names and names, or inside the moisture-proof kraft paper bags to be sealed and packed; one type is to put the dry garlic powder directly into the food plastic bags with printed trademarks and names, or moisture-proof kraft paper bags to be sold strictly.
1, the choice of raw materials. Use garlic that has matured well and leaves yellow stalks when harvesting, otherwise it will produce less powder, and it will also affect the quality and storage time. It is necessary to remove the garlic head with rot, spots, and mechanical damage. Garlic flesh is white, mold-free, non-degenerate, and germ-free.
2. Wash garlic skin. The selected raw materials, the first use of clean water to wash away the garlic, and then peel the garlic head split flap, soak in cold water for about 1 hour, remove the leather clothing, pick up the garlic, and then remove the stained, stained miscellaneous flap garlic. Remove the leather coat and clove only. Finally drain the remaining water to be crushed.
3, garlic crush. The washed, peeled, drained garlic clove is placed in a beater or a machine for processing sweet potato flour. During the beating process, add one-third clean water to the garlic cloves, and then filter the garlic with a roving cloth to remove residual leather and other debris.
4, the dehydration of the slurry. The fine cloth is used to remove water as in the press method of squeezing tofu; it can also be used to remove water from the oil press; it can also be used as a hanging surface like a noodle.
5, wet powder drying. The dehydrated garlic wet powder is immediately laid flat on a bamboo screen (interior bedding cloth) or on a baking tray (wooden, bamboo, stainless steel, and iron sheet). Put in the drying room, drying room temperature 50-55 °C, bake for about 5 hours, observe the wet garlic powder into a dry powder, can be crushed into the surface by hand, in the drying room drying, from time to time to discharge moisture inside the room Reduce drying time. In addition, conditions can also use the oven.
6, crushed into dry powder. In order to evenly dry the dried garlic powder into a flour-like shape, the hot powder is crushed with a dry grinder, and a fine mortar is smashed to pulverize into a powder.
7, inspection and packaging. After testing, qualified products can be packaged in two types, one is mixed seasoning garlic powder, that is, garlic powder and dried ginger, dried tangerine peel, pepper, aniseed, cinnamon, cumin and other powder, mixed according to the proportion, according to the quantitative load Into the printed plastic bags with names and names, or inside the moisture-proof kraft paper bags to be sealed and packed; one type is to put the dry garlic powder directly into the food plastic bags with printed trademarks and names, or moisture-proof kraft paper bags to be sold strictly.
We offer biologics formulations both in human and in animal.
The FDF for human is Tetanus Antitoxin Injection, which is our company's leading products. It's equine origin, which is efficeint and affordable for pateints.
The FDF for animals are tetans antitoxin injection(equine origin), PMSG 1000, HCG injection, LHRH-A3, etc. especilly, the PMSG we can provide in both liquid dosage forms and lyophilized powders.
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