Choosing the fresh cabbage of the texture, fully washed, drained and put into a special kimchi jar in time. The soaking solution contains 3%~5% of salt, which can be listed in 3~5 days. During the brewing period, it should be noted that the jars must be air-dried first, and there must be no raw water, sinks, and bowl lids to maintain full water. If there is albuginea in the liquid level, they should be removed immediately. Such as adding a small amount of white wine, Ginger and Garlic can inhibit the growth of bacteria.

Specific steps: 1. Selection of impurities. The varieties with higher dry matter content and fresh vegetables were selected and the outer leaves, roots and stems were removed. 2. Cleaning. Wash clean with water. 3. Slicing. The dish is cut into 4 to 5 mm dishes. 4. Hot burn. In a 0.2% sodium sulfite solution, it is blanched for 2 to 3 minutes. The solution contains a certain amount of sulfur dioxide to prevent oxidative discoloration and to destroy the hydrolytic activity of the enzyme, increase the permeability of the cell membrane, promote water evaporation, and facilitate drying. 5. Dry. After the blanching, the water is drained and placed on a hot bakeware, usually 3 to 3.5 kilograms per square meter, into a hot air dryer (or drying room). The temperature at the early stage of baking should not be too high, the temperature should rise during the middle period, and the temperature should be reduced until later. 55~60°C. It takes 6 to 9 hours to complete the drying. 6. Package storage. After the products are softened and graded, they are packaged in a timely manner. Dry products require that the stored environment be clean and protected from light. The temperature should be around 10°C and the relative humidity should be 30%.

Fresh Garlic Bulb

Jinxiang garlic processing ,Manual fine selection,Excellent quality,Beautiful price.Our factory exports garlic won a high honor. Jinxiang garlic is harvested in June each year, and our factory has an annual supply capacity of 5,000 MTS, which is available throughout the year.

High season: The last ten days from June to August. The refrigerated delivery period is from September to May.

The characteristics of Jinxiang high-quality garlic are: thick and bright skin, strong overall, plump bulbs.

Export standards and quality:
1. No tooth root, clean, no black mold, no rupture,
2. No cracks on the skin, no internal germination and growth, no insects or fungi.
Packing

Loosing packing: 5kgs/ctn, 9kgs/ctn, 10kgs/ctn ,5kgs/bag, 10kgs/bag, 20kgs/bag

Small packing: 3pcs/bag, 4pcs/bag, 5pcs/bag 100g/250g/500g/1000g/bagor

Loosing packing

5kgs/ctn, 9kgs/ctn, 10kgs/ctn ,5kgs/bag, 10kgs/bag, 20kgs/bag

Small packing

3pcs/bag, 4pcs/bag, 5pcs/bag 100g/250g/500g/1000g/bagor

Following clients' demands. 24-28MT to one 40'container

Garlic Bulb,Fresh Garlic Bulb,Fresh Softneck Garlic Bulb,Garlic Bulbs

Jining Yuanheng International Trading Co.,Ltd , https://www.china-garlic-exporter.com