Why Should Dehydrated Garlic Flakes Be Soaked For Pretreatment?
How to make dehydrated garlic slices: Wash and dry the garlic, cut into 0.5 cm thick slices of garlic, blanch in boiling water for 5 to 6 minutes, remove and cool in cold water, drain the water and spread the slices of garlic On a baking tray, then place in the oven to dry. The quality of raw materials is related to the qualified rate of products and economic benefits. Raw garlic as a raw material for dehydrated garlic slices requires fresh, bright color, thick flesh, dense tissue, less crude fiber and waste, consistent shape and size, and no rot or serious damage. It needs to be peeled before processing to remove the attached sediment, impurities, pesticides and microbial contaminated tissues, so that the raw materials basically meet the requirements of dehydration processing.
Removing the outer skin of raw garlic can improve the edible quality of the product, and it is also conducive to the evaporation of moisture of the material, so as to facilitate dehydration and drying. Peeling methods include manual peeling, mechanical peeling, etc.
Dehydrated garlic slices will undergo a certain degree of browning during the drying process. In industrial production, color-preserving agents such as sulfite are often used for pre-soaking treatment. During the soaking process, sulfite can effectively inhibit the activity of related enzymes. , the SO2 released by it can reduce quinone to phenol, and then undergo an addition reaction with carbonyl, thereby preventing the polymerization of carbonyl compounds and controlling the browning reaction, so that the dehydrated garlic slices have better color, but excessive use of sulfite will cause So that the residual amount of SO2 in the product is too high, thus endangering human health. At present, in the industrial production of dehydrated garlic slices, sulfite solution is often used to pre-treat the garlic slices to obtain dehydrated garlic slices with good color.