1. Ultra-high pressure processing (UHP)
This technology was pioneered by the Japanese Meijiya Food Company in the 1990s. It is customary to refer to pressures greater than 100 MPa as extra-high pressure. Ultra high pressure technology, like thermal sterilization technology, can inhibit the growth and reproduction of microorganisms, thereby achieving the purpose of preserving food. However, compared with heat sterilization, foods can retain more of the original nutrients, and less produce odor and abnormal substances caused by heat sterilization, which can maintain the original flavor, traits and active ingredients of foods. The commonly used pressure range is 100~1000Mpa. In general, bacteria, mold, and yeast can be killed under the pressure of 300 MPa; the pressure of over 400 Mpa is required for the inactivation of mold; and the pressure of over 600 MPa can cause the death of bacteria with spores.
2. Ionizing radiation technology Food ionizing radiation technology is a kind of food storage technology that uses ionizing radiation to treat the biological and physiological effects that are produced, so that the preservation period of food can be extended. From 1943, Dr. BEProctor of the Massachusetts Institute of Science began to study the food preservation of irradiated hamburgers for the first time. Internationally, the research of food preservation and processing of food was officially started. Because of its advantages of energy saving, simplicity and high efficiency, it has been 36 countries are widely used. This technology is mainly used for pest control and sterilization of cereals and dehydrated products, as well as the preservation of anti-tuberculosis of fruit and vegetables. China's food radiation storage research began in 1958. At present, it has formulated and implemented the corresponding laws and regulations "irradiation food hygiene management measures."
Black garlic is a culinary treasure that has been cherished for centuries for its distinct taste and numerous health benefits. Through a careful fermentation process, garlic undergoes a transformation, resulting in a dark, sweet, and savory flavor profile. It is often described as having hints of molasses, balsamic vinegar, and even tamarind.
we understand the versatility of black garlic and its ability to enhance a wide range of dishes. Whether you are a professional chef looking to experiment with new flavors or a home cook wanting to add a unique twist to your everyday meals, our selection of black garlic products has something for everyone.
Our black garlic solo is perfect for those who want to experience the pure essence of this remarkable ingredient. It can be enjoyed on its own or used as a flavorful addition to various recipes.
For those who prefer a more granulated texture, our black Garlic Granules in 8-16 mesh provide a convenient option. These granules can be sprinkled onto dishes or incorporated into marinades, rubs, and sauces.
If you are looking for a finer texture, our black garlic 40-80 mesh offers a versatile option. Its smaller particle size allows for easy blending into spice mixes, seasonings, and condiments.
Lastly, our black Garlic Powder provides a convenient and concentrated form of black garlic. It is perfect for adding a burst of flavor to soups, stews, sauces, and more.
Black Garlic, Dehydrated Black Garlic, Black Garlic Whole
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