Dehydrated garlic slices have a neat appearance, slightly yellow color and pure taste. They can be eaten or used as food raw materials and auxiliary materials. It can be restored by soaking it in warm water. It is fresh all year round and is very popular in the market.

The characteristics of dehydrated garlic: easy to preserve, easy to transport, easy to store, and convenient to eat. Dehydrated garlic, which is both a condiment and a food, has high medicinal value and has a strong garlic spiciness. If soaked in fragrant soy sauce, it can be eaten as a side dish. It is spicy, crispy and sweet, making you greedy. Compared with fresh garlic, the nutritional content of dehydrated garlic is almost intact, including protein, fat, sugar, vitamin A, vitamin B1, and vitamin C, as well as crude fiber, calcium, phosphorus, and iron. The pharmacological ingredients include highly volatile allicin and various allyl and thioether compounds, unsaturated fatty acids and allicin.

Chinese name

Dehydrated garlic slices[1]

Features

Neat appearance, yellowish color, pure taste

Process

Material selection--pretreatment--slicing--rinsing

Production environment

Dry, ventilated, no smell, no pests .