Frozen clove steps
Choice of materials: Select the garlic is basically mature, more than 4 cm in diameter, garlic clot, uniform size, clean, no insects and mildew.
Peeling: The garlic is chopped into garlic, peeled by hand, should be stripped and processed, otherwise it will be stored for a long time.
Boil: Pour well-sliced garlic into boiling water and keep stirring for about 2 minutes with a barrier to destroy the enzyme activity and prevent enzymatic browning during freezing and freezing.
Cooling: Immediately after blanching, pour into clean water to cool and rinse. Pay attention to coldness.
Quick-freezing: The above-mentioned series of processed garlic are immediately loaded into a freezing plate or directly placed on a conveyor belt and sent to a quick-freezing machine for freezing.
Packing: Put frozen garlic cubes into 5 kg plastic bags and then put them into cartons. Each box contains 2 bags.