| 摘要 |
PURPOSE: Provided is a method for preventing the browning and the greening of garlics by drying them naturally and at room temperature sequentially, then followed by peeling, crushing and treating high temperature of steam, thereby involving no chemicals and maintaining the characteristic taste and flavor of garlics. CONSTITUTION: The method for preventing the browning and the greening of garlics comprises the steps of: drying garlics naturally for 24 hours; drying them at room temperature of 38-40 deg.C for 48 hours; pre-cooling them for 4 hours; and crushing and treating them with high temperature of steam being 100 deg.C to remove gas. |
