Views: 9 Author: Site Editor Publish Time: 2018-12-06 Origin: Site
At the year of 2004,when I start to work in the dehydrated garlic factory,I know nothing about dehydrated garlic,at that time,
the factory produce about 600tons about first grade garlic slice,mainly export to Japan.
When they ask for the sample,the manager accompanied me to the workshop prepare the samples.Changing cloth,wash hands,soak boots
in 200ppm Naclo liquid.,avoid cross infection..
The manager can not speak English,but he is high rich in experience of the quality of garlic slice.He told me the TPC should less than 10000/g,
so2 less than 30ppm for Japan market.E.coli:negagive.ETC.
When I spotted one piece of garlic slice cut roof not thorough,I nipped off with fingers,because I think through away is wasted,
but he said in this way,the garlic slice is not complete.
From June to Sept,I know it is the best time to produce garlic slice,this is the harvest time.after Sept,if garlic clove not keep in cold storage,the fresh garlic will sprout,then the quality is bad.