Frozen frozen garlic processing and quality requirements
July 13 13:11:53, 2025
(1) Process Flow
The production process begins with material selection, followed by pretreatment and rinsing. Next, the materials are inspected for quality, and any that do not meet standards are rejected due to leakage or imperfections. Afterward, the garlic bulbs are quickly frozen using a blast freezing system. Once frozen, they are packaged and stored in a cold storage facility for distribution.
(2) Key Operational Points
a. Selection, Pretreatment, and Rinsing: The garlic is carefully selected based on size, color, and quality. It is then cleaned thoroughly to remove dirt and impurities. This step ensures that only the best quality garlic moves forward in the process.
b. Freezing: After rinsing, the garlic bulbs are spread out to air dry, ensuring that the surface moisture is removed. They are then placed on a freezing tray and subjected to rapid freezing in a blast freezer. The freezing process takes approximately 60–90 minutes at -35°C, during which the temperature of the garlic drops to -15°C. At this point, the product is ready to be taken out of the machine.
c. Packaging and Refrigeration: Before packaging, the product is allowed to thaw slightly at a controlled low temperature of 10°C to prevent condensation. Once packaged, the garlic is placed into a cold room where it is stored at -18°C for long-term preservation. In some cases, it may also be stored at 1°C for short-term use, depending on the customer's requirements.
(3) Quality Specifications for Garlic Rice
1. Color: The garlic rice should be white or milky in color, with a shiny and transparent appearance. A small amount of garlic flesh particles is acceptable as long as it does not cause cloudiness.
2. Texture: The texture should be crisp and have a "bite," indicating that the garlic has been properly processed and preserved.
3. Flavor and Aroma: It should have a distinct garlic aroma and taste, with no off-odors or unpleasant smells.
4. Appearance: The granules should be full and intact, with a minimal amount of broken or small pieces allowed without affecting the overall quality.
This detailed process ensures that the final product meets high-quality standards and maintains its freshness, flavor, and texture throughout the supply chain.