| 摘要 |
PURPOSE: Green-color change prevented garlic, and a producing method thereof are provided to prevent the color change of the garlic without using a chemical additive for controlling the pH. CONSTITUTION: A producing method of green-color change prevented garlic comprises the following steps: naturally drying the garlic; secondly drying the garlic at 30-38deg C for 2-3 days; peeling the dried garlic before hot-air drying at 40-50 deg C for 4-10 hours; washing the dried garlic, and grinding the garlic with a grinder into 100-200 meshes; and sterilizing the ground garlic using steam at 85-95 deg for 2-3 minutes C. |
