Black Garlic Paste is made of Peeled Black Garlic without supplements. The paste appears brown to black and is without any impurities. It has a rich garlic odor and it tastes sour with a hint of sweet.The paste is convenient and very easy to eat. It is usable directly after opening, eaten directly or spreaded on bread slices and biscuits.
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The product obtained by the drying method is “baking†or “curcumaâ€, and it must be baked three times to obtain the finished product: the first baking time, the temperature is about 80° C., and it is flipped up and down again after 4-6 hours to make the fine roots. Shedding; and then 60 °C -70 °C temperature to 80% dry, remove the stack for 6-7 days, so that the internal moisture spills, soften the skin, and then dried at a temperature of 50 °C -60 °C. When baking, the key is to control the degree of dry and wet Atractylodes grasp the heat, not only to prevent high temperature and dry and coke bake, but also can not bake at low temperature, to oil bored mildew.
Roasting technique: Hard quality, deep color appearance (compared with the sun), the section was slightly keratinous, cracked, slightly chrysanthemum pattern, the main origin of Zhejiang, Hunan and other places for the processing of most commodities, bake products, is the mainstream species. The sun-dried product is dried by the sun, and it can be sun dried repeatedly, but it takes a long time and should be freeze-proof. Because of processing, it is winter, so it is also called winter surgery. However, it is not easy to preserve oil and it is difficult to preserve it.
Sun drying: The texture is softer and the cut surface is white or yellow-white. The dense and crack-free or fissures are very fine, and the appearance is punctuated by run-out. The processing methods are mostly applied in Anhui, Hunan and Yuyao, Ninghai, Xianju and Fenghua in eastern Zhejiang.
Among the two kinds of commercial products, bake-off and sun-drying, bake-out is a mainstream process variety because it is easy to preserve and it is not easy to give oil. However, bake-out techniques often have inner hollows, scorch, etc. because of the bake-drying process is controlled by good quality problems. Although the sun drying technique is dense and oily, it is prone to flooding due to the hot and humid storage environment, so it is not easy to preserve.
Atractylodes processing
In Atractylodes macrocephala, the quality of wild atractylodes macrocephala is much better than that of cultivated products, so it is classified as a single species. However, because wild Atractylodes resources are very few, cultivation of Atractylodes Rhizome has become the mainstream of commodities, and its quality is better with individuals, less fat, less branches, and no vacuoles. Among the Atractylodes produced in various regions, the products produced in Zhejiang are superior and superior to other producing areas. For the famous "Zhe Ba Wei" authentic medicine -. Before and after Atractylodes macrocephala was established in the winter, when the plant stems turned brown, the lower leaves were yellow, and the upper leaves were hardened, harvested, dried and dried.