What is the difference between garlic and black garlic?
Appearance difference:
Garlic is a natural food, while black garlic is a fermented food. The processing of black garlic does not involve any chemical additives and is purely naturally matured. Garlic is crispy, while black garlic is soft.
Flavor difference:
Garlic: When eaten raw, it has a strong and spicy taste, which can easily irritate the stomach and intestines; After heating, the spiciness will weaken and a sweet and nutty taste will emerge. Black garlic: has a higher palatability, with a mixed flavor of salty and sour, and a taste of vinegar, tamarind, and honey; There is no adverse stimulation to the gastrointestinal tract.
Taste difference:
Garlic: raw has a harder and crisper outer skin, but becomes soft and tender after cooking. Black garlic: During the maturation process, the texture becomes soft and sticky due to the breakdown of protein and sugar.
How is black garlic made?
Preparation of materials:
Choose fresh single garlic, do not have multiple cloves of garlic, the raw materials should be complete, fresh, full, insect free, and non rotten.
Soaking garlic:
Soak the garlic half an hour in advance, then remove and air dry it. Allow garlic to absorb enough moisture. If it's dried garlic, it may need to be soaked for a longer time.
Pot filling:
Place the dried garlic in the Black Garlic Making Machine and spread it flat to ensure the success rate of black garlic fermentation.
Fermentation:
Close the door of the Black Garlic Making Machine, set it to the insulation state and let it sit for about 15 days. Keep the insulation on and do not turn off the power.
Air drying:
Place the black garlic in a cool and ventilated place to air dry for about 5 days, then it can be stored in a sealed container.
Introduction to the Black Garlic Making Machine
Suitable for garlic fermentation, black garlic production, or testing.
The machine provides a corrosion-resistant environment, especially suitable for the disulfide, trisulfide, and tetrasulfide environments produced during garlic fermentation. It is resistant to material changes and has strong damping properties;
This machine also shrinks under high temperature and high humidity conditions. The Black Garlic Making Machine is specifically designed for the food processing industry and meets food grade requirements.
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Advantages of Black Garlic Making Machine
1. Made of high-quality stainless steel, it has excellent rust prevention performance.
2. The studio uses high-quality stainless steel plates with smooth rounded corners that are easy to clean.
3. The design of the box has a reasonable hot air circulation channel, which makes the temperature distribution inside the box rise faster.
4. Temperature control is manufactured by Parameter. After long-term application by numerous users, it has been proven that this product has stable and accurate performance, good temperature and humidity control effect, and is highly favored by a large number of users.
Video display of machine operation
Target audience for black garlic
01
Anemia, iron deficiency, and calcium deficiency;
02
Three high population;
03
People with cerebral thrombosis;
04
Poor resistance;
05
Cerebrovascular diseases;
06
Poor sleep;
07
Constipation and indigestion;
Inappropriate population
Patients with gastric and intestinal ulcers should eat less;
Diabetes patients eat less;
People with strong fire energy should eat less.
