1. Adding a certain concentration of cysteine can effectively prevent garlic paste from turning green, but it has little effect on the flavor of garlic paste.

2. Before processing, heat treatment of garlic can prevent garlic paste from turning green, but it will make garlic paste lose its garlic flavor and weaken its flavor.

3. It is an ideal method to store garlic at 30 to 35 degrees Celsius for a period of time before processing, which can prevent garlic paste from turning green without affecting its flavor.