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我国大蒜资源丰富,每年大蒜丰收后不少地方堆积如山,货多价贱。若将其加工成脱水蒜片可增值数倍。其加工技术如下:1.原料要求。采用新鲜饱满、品质良好、蒜瓣较大、蒜肉无虫害及机械伤的大蒜头。2.浸泡。将经挑选后合格的大蒜头,放入清水池浸泡1-2小时,以容易进行剥皮为准。3.切片。将清洗干净的蒜头放入切片机中,边切片边加入清水冲洗,切片的厚度为1.2-2.2毫米,要求刀刃锋利,切片厚薄均匀完整,无厚薄不一及碎片,成片率要求达到90%以上。4.漂白。将蒜片放放0.1-0.2%的碳酸氢钠水溶液中,漂白处理10-20分钟。5.烘烤。脱水蒜片一般采用对流干燥设备,它是由顺流式和逆流式两种隧道组合而成。蒜片原料摊成薄片,首先进
China’s garlic is rich in resources. After the harvest of garlic every year, many places are piled up and the prices of goods are high. If it is processed into dehydrated garlic, it can be added several times. Its processing technology is as follows: 1. Raw material requirements. Use fresh, full-quality, good-quality garlic, garlic-free, pest-free and mechanically-damaged garlic heads. 2. Soak. The selected and qualified garlic heads are soaked in a clear water bath for 1-2 hours for easy peeling. 3. Slice. Put the cleaned garlic into the slicer, rinse it with fresh water and slice it. The thickness of the slice is 1.2-2.2 mm. The sharp edge is required. The thickness of the slice is uniform and complete. There is no difference between thickness and thinness. The percentage of the slice is required to reach 90%. the above. 4. Bleaching. The garlic pieces were placed in a 0.1-0.2% aqueous solution of sodium bicarbonate and bleached for 10-20 minutes. 5. Baking. Dehydrated garlic chips generally use convection drying equipment, which is composed of two kinds of tunnels, a forward flow type and a reverse flow type. The raw material of garlic slices spread into thin slices, first entered