Frozen garlic clove

Soaking: Soak the whole garlic in clean water for about 15~30 minutes to facilitate peeling. Peeling: Peel the soaked garlic with a garlic peeler once. Second peeling: for those not peeled garlic cloves from the machine peeling processing, cloves need to be manually peeled to ensure that the garlic skin to clean.

Grading: Garlic cloves sizes are checked out and graded according to customer's requirements. Inspections: workshop staff inspection, eliminate diseases and insect pests, bad color, damage, dry scar, rotton spots, and other defective products and impurities.

Disinfection: acceptance of qualified garlic rice in 100 mg/liter of sodium hypochlorite solution immersion 15 minutes, achieve the surface pathogenic bacteria to kill the purpose. Cleaning: Rinse with running water to remove sodium hypochlorite residue solution. Dehydration: remove the moisture on the surface of the garlic rice by air drying machine.

Quick freezing: put the qualified garlic rice after the above series of treatment into the net belt type freezer. The temperature in the production time is below -25℃, and the temperature in the center of the product is below -18℃ after quick-freezing.

Packing: Packing must be carried out in a special clean and sanitary packing room, and the space temperature is required to be controlled within 0~10℃.

Metal detection: all products must pass the metal detector, workshop dedicated personnel to operate, on duty quality control personnel to carry out sensitivity test every hour.

Refrigeration: the packaged products should be put into storage in time. In order to ensure the quality of products, the storage temperature should be kept at -20±2℃ and the center temperature of finished products below -18℃.