The main points of its processing are as follows: ① Material selection-garlic is mature and complete, without moth, mildew and deterioration. (2) Segmentation-segment the garlic bolts that have passed the inspection. (3) Peeling: pour garlic cloves into peeling liquid prepared by inorganic solvent and surface active substance, soak at 20-30℃ for 3-4 minutes, take them out and rinse them with clean water. (4) Slicing —— Cut the garlic cloves from which the outer membrane has been removed into 2mm thick slices with water. ⑤ Deodorization: Pour the garlic slices into the deodorizing solution prepared by organic acid, β -cyclodextrin and magnesium chloride, soak at 50℃ for 3 hours, take them out and rinse them with clean water. ⑥ Pretreatment: 30% honey solution is prepared in a sugar storage tank, and a certain amount of seasonings such as sodium chloride, citric acid, calcium magnesium salt, licorice extract and clove are added. And adding 0.05% sodium benzoate, then mixing and processing with colloid mill; Then put the deodorized garlic slices into a vacuum soaking tank, seal and vacuum to 0.09MPa；; Then turn on the switch of sugar solution, spray honey solution 15 minutes, and then inflate for 40 minutes. Vacuum treatment is to prevent garlic slices from browning, deformation and flavor improvement. ⑦ Vacuum drying-The factors that affect the product quality are vacuum degree, temperature, time, garlic slice thickness, etc. The higher the vacuum degree, the more brittle the product and the shorter the drying time. ⑧ Seasoning —— Spray different flavor substances on the roasted garlic slices with a seasoning machine. Pet-name ruby grading packaging-garlic slices are cooled, graded, weighed and vacuum packed with composite plastic film.