Frozen frozen garlic processing and quality requirements
July 13 13:46:31, 2025
(1) Process Flow
The production process of garlic rice begins with material selection, followed by pretreatment, rinsing, and inspection for any leaks or defects. After passing the quality check, the garlic is quickly frozen and then packaged for final storage in a cold room.
(2) Key Operational Points
a. Selection, Pretreatment, and Rinsing: High-quality garlic bulbs are carefully selected and cleaned to ensure purity and quality. The garlic is then subjected to a thorough rinsing process to remove any impurities.
b. Freezing: Once rinsed, the garlic is spread out to air-dry, allowing excess surface moisture to evaporate. It is then placed on freezing trays and rapidly frozen in a blast freezer at -35°C for 60–90 minutes until the internal temperature reaches -15°C. At this point, the garlic is ready to be removed from the freezing machine.
c. Packaging and Storage: The frozen garlic is then packaged according to customer specifications. The packaged product is transferred to a refrigerated storage area where it is kept at -18°C for long-term preservation. Some products may also be stored at 1°C for short-term distribution.
(3) Quality Standards for Garlic Rice
1. Appearance: The garlic should have a white or milky color, be shiny, and transparent. A small amount of garlic flesh debris is acceptable as long as it does not cause cloudiness.
2. Texture: The texture must be crisp and have a distinct "bite," indicating freshness and proper processing.
3. Flavor and Aroma: It should have a strong, unique garlic flavor without any off-odors or foreign smells.
4. Form: The individual grains should be full and intact, with only minor trimmings allowed.
This detailed process ensures that the final product meets high-quality standards, offering consumers a fresh, flavorful, and visually appealing garlic rice.