| 摘要 |
A method for preparing black garlic, and black garlic prepared by method are provided to remove the specific smell of a garlic without the breakage of the nutrient of a raw garlic. A method for preparing black garlic comprises the steps of dipping the uncut garlic in clean water to wash it and to allow water to be contained in the garlic uniformly; putting the dipped garlic in an air permeable vinyl bag, storing it in a heat resistant container for maturation and covering the cover of the heat resistant container; putting the heat resistant container in a fermentation container and increasing the temperature from a room temperature to 90-98 deg.C step by step to dry the garlic slowly, and firstly maturing it at 90-98 deg.C for 24-36 hours; and lowering the temperature to 80-85 deg.C without opening the cover and secondly maturing it for 96-120 deg.C. |
