1. Raw Material Selection: Select high-quality garlic cloves with yellowed leaves, withered stems, large size, white cloves, and free from pests, diseases, and mechanical damage.
2. Washing and Soaking: Thoroughly wash and peel the garlic cloves, soak them in cold water for about 1 hour, then remove the outer skin and drain.
3. Crushing and Filtering: Crush the garlic cloves using a pulper or grinder, adding about 1/3 water during the process to ensure thorough crushing. Then filter through coarse cheesecloth to remove impurities.
4. Dehydration: Remove moisture as quickly as possible using methods such as pressing with a fine cloth, squeezing with an oil press, or separating water with a centrifuge to prevent the garlic pulp from spoiling.
5. Drying: Spread the dehydrated garlic powder evenly on a drying tray and place it in a drying room at a constant temperature of about 50℃ for about 5 hours, until the garlic powder is dry enough to be crushed into powder by hand.
6. Grinding and sieving: While the garlic powder is still hot, grind it with a grinder and filter it through a fine sieve to make the garlic powder into a fine flour-like form, which is the finished garlic powder.
