Proses pengolahan pasta bawang putih

1. Production process.
Ripe garlic garlic cloves → peeled → deodorized → ground → paste → mixed ingredients → finished products
Ripe garlic garlic cloves→breaking→adjusting PH→filtering→precipitate→mixing ingredients→finished products
2. Operating points.
(1) high-quality garlic with a large floor peeling machine or chemical method to remove the outer skin of garlic, and then sorted
And cleaned, and then odor-dissolved with 0.02-0.05% ZS-3 deodorant, that is, retain all the active ingredients of garlic, including
Spicy taste, just remove the characteristic smell of garlic

(2) Breaking treatment. When breaking or breaking, add a protective agent and stabilizer, vitamin B1, and use lemon
The citric acid adjusts the pH to 4.0-4.5.
(3) Filtration treatment. Juice the crushed garlic and separate the residue and juice, then use a centrifuge to juice
The liquid was separated into a precipitate and a supernatant to obtain a precipitate.
(4) Mixing ingredients: mixing the residue, precipitate and garlic obtained above, and adding salt, monosodium glutamate, etc.
Seasoning, that is, pure garlic sauce.