IQF Frozen Garlic Cloves

Raw material approval: Meticulously select fresh, mildew-free, non-rotten and complete garlic heads as basic materials, conduct stringent high quality evaluations on them, and get rid of unqualified items. Peeling off: Eliminate the outer skin of garlic by mechanical or hands-on methods, attempt to keep the stability of garlic grains and decrease damage. Cleaning: Place the peeled off garlic grains into the cleaning tools, clean them extensively with clean water, and remove impurities and garlic skin particles remaining externally. Granulation procedure: Cut the cleaned garlic into garlic grains of uniform size to guarantee that each garlic grain is heated uniformly throughout the subsequent fast freezing procedure. Paling actions: Blanch the garlic grains in hot water for a short time to passivate the task of garlic enzymes, lower the generation of smells, and eliminate some microbes at the same time. The blanching time requires to be precisely regulated. Air conditioning: Promptly cool down the paled garlic grains with cold water to quickly decrease the temperature level and quit the interior chain reaction. Quick freezing phase: The cooled down garlic granules are sent to the IQF quick fridge freezer and swiftly frozen in a low temperature level setting (generally -30 ℃ to -50 ℃), to make sure that the center temperature level of the garlic granules rapidly goes down to listed below -18 ℃, developing tiny ice crystals, securing the flavor, nutrition and preference of the garlic granules. Packaging process: The quick-frozen garlic granules are packaged in a low temperature atmosphere according to the defined weight and product packaging kind to avoid them from thawing during the product packaging procedure. Finished item storage: The packaged quick-frozen garlic granules are kept in a cold store below -18 ℃, and the storage temperature level and item top quality are checked consistently to make certain the steady top quality of the product throughout the storage duration.