Dry Garlic

Dry Garlic

Dry Garlic
The benefits of Dry garlic
1.Prevention and treatment of cardiovascular disease
2.Against bacteria and viruses
3.Natural antioxidants
4.Help prevent diabetes
5.Relieve high intraocular pressure
6.Improve liver and lung disease

Product Details

Product Titles: Dry Garlic


Garlic is a hardy, bulbous, rooted, perennial plant with narrow flat leaves and bears small white flowers and bulbils. The compound bulb consists of 6 to 34 bulblets called ‘cloves’ which are surrounded by a common, thin, white or pinkish papery sheet. Garlic has a strong flavour and taste.


 

 

Product Description


Product name

 Dry Garlic

color

Pure white,Snow white,Normal white

Physical analysis

NO-GMO products, NO ANY foreigh matters, NO ANY additives, ORIGIN in China, Moisture is MAX. 6%, SO2 is 50PPM MAX.

Varieties

Snow white garlic,super white garlic,China white garlic

Size

3-4.5cm, 4.5cm, 5cm, 5.5cm, 6cm, 6.5cm and Up

Edibleness

Reducing bacteria, keeping the heart in good condition and immunity

Transporting Temperature

-3 ℃ - 0 ℃

Certification:

HACCP,Global Gap

Technological process:

Material choice,peeled,washing,drying,

selected,milling,packing.

Exporting Standard

No root,no black mould,no splits, no internal germination growth, no insects or fungous stuff

Types:  

Fresh Ginger; Air-Dried Ginger Pure white fresh garlic and normal white garlic , Fresh Onions, Fresh Green Cardamon, Dried Chilly, Dried Cloves, Fresh Carrots and Carbage

Supplying Period

All the year round

(1) Fresh garlic: from June to September

(2) Cold stocking garlic: from September to next May

Physical appearence

Free from dead or life insects,droppings,sand,stone,defects etc

Microorganism

Total count of bacteria

≤ 3.0*10^5cfu/g

Coliform

≤ 1.0*10 ³MPN/100g

Salmonella

Nil/25g

Shelf life

12 months in normal temp; 24 months under 20 ℃

Storage condition

Sealed in dry, cold, waterproof & ventilated conditions 

Analysis tests

Analysis test results on quality available if needed

Chemicals

1. Acid Insoluble Ash: < 0.3 %

2. Heavy metals: Absent

3. Allergens: Absent

4. Allicin: > 0.5 %

5. SO2: < 50 ppm

Physical

1.Grade: A

2.Spec: 40-60

3.Appearance: Particle

4.Origin: China

5.Moisture: < 7 %

6.Ash: < 3 %

7.Flavor: Light spicy,strong garlic pungency odor

8.Color: White

9.Ingredients: 100% garlic,no other impurities

10.Standards: Obey EU regulations

11.Certificates: ISO/SGS/FDA/HACCP/HALAL/KOSHER

Microbials

1. TPC: < 50,000/g

2. Coliform: < 100/g

3. E-Coli: Negative

4. Mold/Yeasts: < 500/g

5. Salmonella: Not Dectected/25g



 


  

Garlic origin is assumed in central Asia. It is spices products and well known for its herbal uses. Indian garlic production in world is very huge quantity. Mainly uses of garlic in prepare various kind of food products beside it is useful in make herbal products. Most of countries use garlic in their food products. Garlic is taken as pickles and as important ingredient vinegar.

 

 

The usage of dehydrated garlic products:

Garlic powder has been used as both condiment and health products in many culture for thousands of years which has been found to have antibacterial,antiviral and antifungal activity which with under 6% the amount of moisture,lower SO2,microbial detection approved,without pesticide residue, additive and preservatives,and satisfactory shell-life

1.Garlic powder with the function of sterilization and bacteriostasis.

2.With the function of health care,growth promoting:allicin effectively stimulates the formation of amino acid in aminals which contribute to hte delivate flavor.The flavor enhancing effect of umami substances on the palatability of different types of foods has been extensively investigated.

Adding to feed livestock and poultry and fish can improve the disease resistance, and accelerate the growing process.

3. With the function of removing hot disease,detoxification,activating blood circulation and eliminating stasis,significantly reducing the toxicity of the effective substance in feed.

 

The benefits of Dry garlic

1.Prevention and treatment of cardiovascular disease

2.Against bacteria and viruses

3.Natural antioxidants

4.Help prevent diabetes

5.Relieve high intraocular pressure

6.Improve liver and lung disease

 

 

The Feature of Dry garlic

 

1. with thick bright skin.

2. whole and strong texture.

3.plump shaped bulbs edibleness:

(1)reducing bacteria, keeping human in good condition

(2) increasing immunity exporting standard

(3)quality: no root, clean, no black mold, not broken, no splits on the skin, no internal germination growth, no insects or fungous stuff supplying period: all the year round.

 

 

 

The Functions of Dry garlic

1.Anti-cancer

Sulfur compounds in garlic can promote the intestine to produce an enzyme or substance called Suramacromin, which can eliminate the substances in the intestine by inducing the immunity of the body, blocking the formation of lipid peroxidation and anti-mutation and other pathways Road cancer risk.also Selenium in the trace elements in garlic also have some anti-tumor effect.

 

 

2.Anti-aging effect

(1)Garlic in some of the ingredients, similar to vitamin E and vitamin C antioxidant, anti-aging properties.

(2)Garlic can promote blood circulation; egg yolk is rich in vitamin E, can inhibit the active acid, slowing the aging of blood vessels and skin. The two complement each other, both to play a good anti-aging effects (blood vessels and skin), but also for the treatment of fear of cold or beauty has many benefits.

 

3.Anti-fatigue effect

One of the foods rich in vitamin B1 pork, and vitamin B1 and garlic contain allicin together, can play a good role in the elimination of fatigue and restore physical strength.

 

4.To protect the cardiovascular

Garlic can prevent fat deposition in cardiovascular and cerebrovascular diseases, induce fat metabolism in tissues, significantly increase fibrinolytic activity, lower cholesterol, inhibit platelet aggregation, decrease plasma concentration, increase arteriolar dilatation, promote vasodilation, regulate blood pressure, Increase vascular permeability, thereby inhibiting the formation of thrombus and prevent atherosclerosis. Eating 2 or 3 cloves of garlic daily is the best and easiest way to reduce blood pressure. Garlic helps to maintain the proper amount of an enzyme in your body without the risk of high blood pressure.

 

5.Bactericidal effect

Garlic is a natural plant broad-spectrum antibiotics, garlic contains about 2% allicin, allicin has a strong bactericidal effect, it enters the human body can react with the cystine bacteria to form a crystalline precipitate, destroying the bacteria necessary for sulfur Amino groups in the thiol, the bacteria metabolism disorders, which can not reproduce and growth.

 

6.Improve glucose metabolism

Raw garlic can improve normal glucose tolerance, but also can promote the secretion of insulin and increase the utilization of glucose by tissue cells, thereby reducing blood glucose levels.

 

7.Anti-allergic effects

Eating raw garlic every day can reduce the degree of allergic reactions, especially allergies caused by temperature changes. The best way is to start eating raw garlic a few weeks before the allergy season begins.

 

  

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