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Black garlic is the high-quality garlic that has fermented by a process of the perfect mix of heat and humidity causing the garlic to fermented. the product is made of fresh sole garlic or multi-cloves garlic after preliminary cleaning, sterilizing, washing, roasting at low heat for anywhere between 60 – 90 days to make it ferment.
All process follows a technical process and the product meets the requirements specified in the specification .NON-use of genetically modified raw material in manufacture. Non-use of food coloring and preservatives. NON-Using the various ionizing radiation the manufacture.
Available Size:
Product Description
Black garlic is a completely natural product. The black color of the garlic occurs naturally as the sugars are drawn out of the garlic during the process of slow roasting. Black Garlic is the perfect mix of sweet/savory. The strong pungent flavors of fresh garlic are gone but the garlic essence remain and add the new flavors of molasses and balsamic.
Benefit:
- Sweet and sour taste, no irritating odor like garlic.
- Reduce cholesterol, reduce fatty blood, improve blood circulation.
- Stabilize blood pressure, protect the cardiovascular system.
- Minimize arteriosclerosis. - Inhibit the growth of cancer cells
- Lower liver enzymes, protect liver cells, fatty liver - Reduce blood sugar, anti-aging - Enhance immunity, increase resistance - Stimulate digestion, reduce flatulence, bloating.
Item | Description | |
Sensible indices | Color | Black |
Odor & Flavor | Sweet and sour, no garlic smell | |
Texture | Whole garlic | |
Physic-chemical target | Moisture | 42%max |
SO2 | 10ppm max | |
Hygienic target | Total plate count | 300cfu/g max |
Coliforms | 10MPN/100g max | |
Yeasts and Molds | 100cfu/g max | |
E. Coli | Negative | |
Salmonella | Negative in 25g | |
Pesticide | As per EU limited | |
Packing | In 500g plastic bottles, 20 bottles per carton | |
Shelf life | 24 months | |
Storage | Keep the goods under the sanitary-hygienic standards in dry, clean , good -ventilated warehouse ,uninfected, the temperature no more than 25℃ and relative degree of humidity no more than 60% | |
