After talking about the pre-treatment of dehydrated garlic slices, now comes the real production of garlic slices.
The selected garlic clove is sliced, sterilized and sterilized. Everyone knows that the quality of dehydrated garlic flakes exported to Japan is particularly high, and they are willing to pay a high price for high quality. Generally, the number of microorganisms is required to be within 10,000, but how to achieve it? One is to do a good job in pre-treatment, and the other is to sterilize with sodium hypochlorite solution after slicing.
Some people may worry about whether there will be residue after using sodium hypochlorite solution. Don't worry at all, the customer has already tested it, and it needs to be cleaned after sterilization. This step does not seem to have much to do with high technology. The most important key to the quality of this step still depends on the people, especially the sharpeners. Knife sharpeners are usually on duty 24 hours a day, and the day shift and night shift alternate. Make sure the knife is sharp and the sliced garlic is smooth and flat.
Before the cut garlic slices enter the oven, they must be shaken with water, which is similar to the draining when we cook, and then enter the oven for drying. Now the output of the ovens has increased. They used to be kang-type ovens, but now they are all chain-type ovens. The output has doubled compared to before. This is also a credit to technological progress. It is the wisdom of the workers in our dehydrated garlic flakes factory.
After the garlic slices are "tortured" in the oven at 65 degrees Celsius for 4 hours, they will become real dehydrated garlic slices. But such garlic slices can only be called semi-finished products and cannot be exported directly.
Post time: Jul-19-2023