Bahu Town, Hedong District, Linyi City, Shandong Province, China, is a well-known Chinese dehydrated garlic base with a history of more than 30 years. Our factory has been engaged in dehydrated garlic for nearly 20 years.
The production of dehydrated garlic is like the cycle of the seasons, summer has arrived, and so has the season for the production of dehydrated garlic flakes.
Although the garlic slices are similar every year, and the process is similar, the process is constantly improving, the details are constantly being improved, and the technology is increasingly empowered into the production of dehydrated garlic slices.
At present, technology has saved a lot of labor for the factory and improved the work efficiency many times, such as the color sorter. But some of the work still needs to be done manually. For example, cutting the roots of garlic. There is still a dependence on local women.
Here are the garlic roots chopped and ready to peel.
Peeled by air
The peeled garlic cloves then pass through the stone removal machine and the color sorter.
The garlic cloves that have passed through the color sorter always have to be manually selected again in the end.
The hand-selected garlic cloves are sterilized.
Cut the garlic cloves into slices and place in the oven.
Because garlic flakes are the direct raw materials for the production of garlic powder and dehydrated garlic granules, if you want to control the quality of garlic granules and garlic powder, the most important thing is to control the quality of garlic slices.
After drying, the dehydrated garlic slices are then passed through a color sorter
Manual selection twice.
Before packing, it also has to go through a skin blowing machine, metal detector, X-ray machine, etc., to start packing.
The reason why we have been able to persist in the dehydrated garlic industry over the years is mainly due to the following three actions: First, learn from the experience of closed factories. Don't go the same way. Second, do not bet on the market, keep the original intention, we are doing processing, do not raise prices, and are guided by market and demand. Third, pay attention to quality, correct the problems fed back by guests in a timely manner, and never make a second mistake.
Post time: Jul-17-2024