(2) Wash and peel the selected raw materials. Wash the soil off garlic with clear water first, then divide garlic into pieces, soak them in cold water for about 1 hour, rub off the leather coat, pick up garlic pieces, and drain the remaining water to be crushed.
(3) Crushing garlic cloves Put the drained garlic cloves into a beater or a beater for processing sweet potato powder, add 1/3 purified water to the garlic cloves during beating, and then filter the garlic pulp with coarse gauze to remove residues.
(4) dehydrating the slurry, wrapping the garlic slurry with fine gauze, and squeezing to remove water; You can also use an oil press to squeeze water; Or use a sugar centrifuge to separate water, and the speed per minute is about 1200 rpm. The general requirement is to wash the water quickly once, so as not to affect the quality of garlic paste because of time delay.
(5) Wet powder drying: immediately spread the dehydrated wet garlic powder on a bamboo curtain (inner cloth) or a drying tray, and put it in a drying room with a constant temperature of 50℃ for about 5 hours, until the wet garlic powder becomes dry powder, which can be ground into flour by hand (pay attention to timely discharging indoor moisture during drying to shorten the drying time).
(6) The dried garlic powder crushed into powder is crushed by a dry crusher (or blower) with a fine reed sieve while it is hot, or it can be ground into fine powder by a small mill, and then passed through a reed sieve to obtain the finished product.
(7) The inspection and packaging of finished products must be inspected by the health and quarantine department, and only qualified products can be packaged.