JNF dehydrated garlics are peeled,stem removed,washed,cut,sterilized,washed,air dried,sorted,metal detected,sieved,packed in strong corrugated cartons,inner with double poly bags.
Sizes available:flakes,granules(chopped,minced),powder etc.
Garlic scientific name: Allium sativum L.
China is the biggest garlic producer, consumer and exporter in the world. Because Chinese people have garlic eating habits, growing garlic is very common, producing areas spread all over the country.
Harvest in June when the leaves are dry,remove sediment, air dry or bake until the skin is dry. There is a strong garlic spicy taste. Irritating smell, edible or seasoned, can also be used as medicine. The underground bulb is divided into purple skin species and white skin species according to the skin color. It is cultivated and bred artificially and has anticancer effect and is popular with the public.
Originated in West and Central Asia, and has a history of more than 2,000 years.since Zhang Qian sent to the western region in the Han Dynasty to bring garlic back to the country to settle down. Garlic is an indispensable seasoning in human daily life. Garlic plays an important role in cooking fish, meat, poultry and vegetables, especially in cold vegetables.
It has been proved that garlic can be prevented by high temperature treatment, and the appearance and quality of garlic can not be affected. The principle of high temperature treatment is to make full use of the natural growth law of garlic, such as garlic is just harvested in June and July, and although the temperature after Spring Festival is low, garlic has reached the planting season, so it can not stop it from germinating. But at this time the high temperature treatment of it, garlic began to dormant, delay germination, conducive to storage.
Garlic is rich in nutrition: 69.8 grams of water per 100 grams, 4.4 grams of protein, 0.2 grams of fat, 23.6 grams of carbon compound, 5 mg of calcium, 44 mg of phosphorus, 0.4 mg of iron, and 0.4 mg of vitamin C 3. In addition, it also contains thiamine, riboflavin, niacin, allicin, citral, selenium and germanium and other trace elements. The volatile oil is about 0.2%. The main component of the oil is allicin, which has bactericidal effect and is produced by the hydrolysis of allicin by garlic enzyme. It also contains a variety of allyl, propyl and methyl sulfide compounds.
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