Dehydrated Garlic
Produced from freshly clean 4-6 cloves garlic (also know as cangshan garlic), harvested garlic which has been cut the roots by hands, then peeled by air, washed in flowing water, then sterilized, cut to flakes by machine and dehydrated at 65 degree for 4 hours in the oven. Before packing, will selected by color sorter, then by hands two times, then go through sieve, heavy metal, etc.
Difference with Japanese standard garlic flake low bacteria is, the TPC is less than 100000. Others are the same with Japanese standard garlic flake low bacteria.
Difference with Japanese standard garlic flake low bacteria is, the TPC is less than 100000. Others are the same with Japanese standard garlic flake low bacteria.
Product Description
Produced from freshly clean 4-6 cloves garlic (also know as cangshan garlic), harvested garlic which has been cut the roots by hands, then peeled by air, washed in flowing water, then sterilized, cut to flakes by machine and dehydrated at 65 degree for 4 hours in the oven. Before packing, will selected by color sorter, then by hands two times, then go through sieve, heavy metal, etc.
Difference with Japanese standard garlic flake low bacteria is, the TPC is less than 100000. Others are the same with Japanese standard garlic flake low bacteria.
Difference with Japanese standard garlic flake low bacteria is, the TPC is less than 100000. Others are the same with Japanese standard garlic flake low bacteria.
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