Method 1: lKg molting raw garlic with 95-100 ℃ boiling water to solve 3 minutes, followed by crushing. Another molted raw garlic 1Kg, put l liter of water, sodium citrate 18 grams, crushed, get pH 4.0 raw garlic crushed. Into a cloth bag to beat the juice, the liquid juice 1.4 liters, 600 grams of sediment. The liquid juice was separated out by centrifugal dewatering machine to obtain 120 grams of sediment. Add 17 grams each of said precipitate and slag to 910 grams of tempered processed garlic, plus 26 grams of edible salt and 30 grams of monosodium glutamate, and mix to a sticky consistency, to get 1 Kg of minced garlic.

Introduce this minced garlic into plastic bottles, which can be stored for 3 months in a constant temperature bath at 37 degrees Celsius after being hermetically sealed.

Way 2: Crush the molted raw garlic lKg, put water l liter and mix it, put it into the cloth bag and beat the juice, get 1.4 liters of liquid juice and 600 grams of residual holding. Add 13 grams of sodium citrate to the liquid juice, adjust the pH to 4.0, centrifugal separator to get 135 grams of sediment. Add 15g of this precipitation to 915g of seasoned treated garlic made in manner one, add 20g of edible salt, 30g of monosodium glutamate, 4g of edible alkali and 16g of magnesium oxide, and stir it to be viscous, and get 1Kg of minced garlic. the product quality is smooth, with moderate aroma and pungent flavor, and can be stored in a long time.