Garlic is rich in alliin, which forms a volatile sulfide called allicin under the action of alliinase, which has a special spicy taste, and has the effect of increasing appetite, inhibiting bacteria and bactericidal. Processing garlic into dry products through modern technology not only retains the original flavor and nutrients, but also softens the unique aroma of garlic before eating, and greatly prolongs the storage time.



A complete large-scale garlic slice drying and processing production line mainly includes: splitting machine, peeling machine, cleaning and bleaching machine Skin machine, impurity remover, slicer, dehydrator, dryer, packaging machine, etc. machine connection.
The garlic clove machine is the primary processing equipment for the whole garlic slice drying production line, whether it is fresh garlic or All garlic stored in cold storage can be used. This garlic splitting equipment is very suitable for large-scale garlic flake drying production plants.
When cutting garlic slices, gummy and sticky juice will emerge from the cross-section of the garlic slices. At this time, pay attention to continuously adding water and rinsing until the juice and impurities adhering to the garlic slices are cleaned and drained. Carry out drying treatment.
Spread the garlic slices evenly on the stainless steel feeding conveyor, control the temperature at about 55-60°C, and bake for 6-8 hours. During the drying process, pay attention to the drying of the garlic slice drying room, and the amount of hot air and moisture should be stable. When drying in the later stage, due to the fine garlic fibers and the thick liquid in the garlic slices, the moisture migration and evaporation of the garlic slices becomes slow until The garlic slices are dried to a moisture content of about 4-6% to complete the drying. During the drying period, the time and temperature must be strictly controlled to avoid excessive drying time and high temperature, which will damage the dry color, appearance and nutritional value of the garlic slices and affect the quality of the garlic slices.