How to make Magic Black Garlic?

How to make Magic Black Garlic?

Black garlic, fresh raw garlic as raw material, with the skin in the black garlic fermentation box fermentation 90~120 days made of food. The taste is soft, sweet and sour without stimulation, black garlic, without the unique taste of garlic, but exudes a strong aroma that can arouse the appetite. In order to keep a lot of water in the garlic, it is kept moist during the whole production process, and its appearance is similar to dried fruit.

Black garlic to eat in the mouth soft waxy sour sweet, and after eating did not eat raw garlic after the unique smell, but also will not produce adverse irritation to the stomach. Allicin contained in black garlic has a broad spectrum antibacterial effect, it has a killing effect on dozens of epidemic viruses and a variety of pathogenic microorganisms.

The reason why garlic will ferment and turn black is because enzymes are at work. Enzyme substances are a biocatalyst. By allowing garlic to complete the enzymatic reaction under appropriate reaction conditions (certain temperature, reasonable humidity), some chemicals contained in garlic itself are changed, and some original nutrients are not lost. Some new nutrients and trace elements have also been added.

Black garlic fermentation equipment is mainly used for large-scale and standardized production of black garlic in factories. It is also suitable for catalysis, fermentation, foaming and curing of other food and new materials under high temperature and high humidity environment.

Hento’s black garlic machine offers anti corrosion environment, especially for two sulfide produced by fermentation of garlic, three sulfide and sulfide four environment, anti material changes and strong damping degree; the machine is also under high temperature and high humidity shrinkage, this machine is specially used for the food processing industry, meet the requirements of food grade.

Black garlic machine has the function of automatic constant temperature and humidity, improve the flavor and quality of black garlic, and effectively shorten the processing time; The method of continuous automatic enzymatic reaction fermentation of black garlic is used for continuous enzymatic fermentation in a sealed container. Continuous automatic enzymatic fermentation, the processing process is simple; The product retains the original active ingredients to the maximum extent.

Parameter of Black Garlic Machine: