PROCESS FOR PREPARING BLACK GARLIC

摘要

A method for preparing black garlic is provided to improve the flavor and texture of the black garlic while maintaining effective components of garlic by successively controlling the drying/aging temperature. A method for preparing black garlic comprises the following steps of: removing outer skins and inner skins from garlic; preliminarily drying the garlic at 35-40°C for about 3 days until the moisture content becomes 65-70%; putting the preliminarily dried garlic in a plastic pack and sealing the pack; drying the garlic while successively increasing the temperature from 30°C to 90°C; aging the dried garlic for 9-10 days while successively decreasing the temperature from 90°C to 65°C; and eliminating the plastic pack and naturally drying the garlic at the room temperature for 1 day.