Tips to prevent garlic paste from turning green include adding a certain concentration of cysteine; heat treating the garlic before processing; and storing the garlic for a period of time at a temperature of 30 to 35 degrees Celsius before processing.

1, in the garlic crushing, add a certain concentration of cysteine can effectively prevent the garlic slime green, and the impact on the flavor of garlic slime is not significant.

2, in the processing of garlic before the heat treatment, can prevent the garlic green, but it makes the garlic puree loss of garlic flavor, flavor fade.

3, before processing, the garlic in the temperature of 30 ~ 35 ℃ storage for a period of time, can prevent the garlic mud green, and does not affect the flavor of garlic mud, is a more ideal method.