HACCP Certificate Fry Garlic Flakes

Brand:aa

Product detail:

HACCP Certificate Fried garlic flakes, fried garlic flakes, garlic flakes

 

Oil: the ratio of palm oil 10%/g

Salt: the ratio of salt 0.4%/g

Garlic: 89.6%

Shelf life: 1-2 years

Taste: spicy

Drying process: AD

Packing: vaccum & nitrogen gas with plastic bottle, 1kg/bottle, 6 bottles/carton.

 

Technical process:

check raw material—> decorticate garlic skin—>sort out—>rinse—>sterilize—>cut into slices—>leachate—>oven dry—>air classification—>magnetic separation—>dry—>fry—>shed oil—>cold—>sort out—>packing

 

Critical Control Point:

Raw material: Each batch of raw materials must be in accordance with the checking standard

Sterilize: time for sterilizing is 10 minutes; density of Cl₂ should be 60-70ppm.

Oven dry: time for oven dry is about 8 hours under temperature 60-65

Fry: The temperature and time is the point, which classified for company.

Packing: The finished products will be packed after magnetic separation.