1、 Garlic with withered leaves, large head, white flap, no disease and insect pests, and no mechanical damage shall be selected as raw materials for selection. Garlic with small head, disease and insect pests or mechanical damage shall be removed.
2、 Soak the selected garlic, wash it with water, peel it apart, and then soak it in cold water for about 1 hour, rub off the leather coat, remove the garlic cloves, and drain the remaining water.
3、 Beating Put the drained garlic cloves into the beater or pulverizer for crushing and beating. When beating, add 1/3 of clean water to garlic cloves; After beating, filter the slurry with coarse gauze to remove sundries such as residual leather clothes.
4、 There are several ways to dehydrate: 1. Use fine cloth to press and remove water like bean curd; 2. Water can be removed by squeezing with oil press; 3. The centrifuge used for sugar production can be used to remove water by centrifugal separation at about 12000 rpm. However, the general requirement is that the water should be removed quickly at one time, and the time should not be delayed, so as to prevent the flavor of garlic paste from affecting the quality. At the same time, the tools must be washed immediately after use to avoid peculiar smell in the next use.

5、 Drying: immediately spread the dehydrated wet garlic powder on the baking tray, and then put the baking tray into the baking room for baking. The drying room should be kept at a constant temperature of about 50 ℃ for about 5 hours, and the wet garlic should be dried until it can be ground into flour by hand.
6、 Crush the dried garlic powder while it is hot with a pulverizer, and sift it with a fine sieve to make the garlic powder even into fine powder, which is the finished garlic powder.
7、 After the packaging garlic powder passes the inspection, add dried ginger, orange peel, Chinese prickly ash, large ingredients, osmanthus fragrans, fennel, etc. according to the specified proportion, mix them evenly, and then directly put them into the food plastic bag or moisture-proof kraft paper bag printed with the trademark, product name, factory name, factory address, etc., and then put them into the box after being sealed tightly, which is the mixed seasoning garlic powder required by foreign investors.

1. Antimicrobial and anti-inflammatory garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin. Its bactericidal ability is 1/10 of that of penicillin. It has obvious inhibition and killing effects on a variety of pathogenic bacteria, such as staphylococcus, meningitis, pneumonia, streptococcus, diphtheria, dysentery, typhoid, paratyphoid, tuberculosis and cholera. It can also kill more pathogenic fungi and hookworms, pinworms and trichomonas. Eating garlic raw is an effective way to prevent influenza and intestinal infections. However, it should be noted that allicin is easily destroyed under high temperature and loses its bactericidal effect.

2. The sulfur-containing compounds in organic shallots mainly act on the "start-up stage" of tumor occurrence, and prevent the formation of cancer by enhancing the detoxification function, interfering with the activation of carcinogens, enhancing the immune function, blocking the formation of lipid peroxidation and anti-mutation and other ways to avoid the transformation of normal cells to cancer cells. The trace element contained in garlic and selenium can kill cancer cells and reduce the incidence rate of cancer.
3. Antiplatelet aggregation garlic essential oil has the effect of inhibiting platelet aggregation. Its mechanism is to change the physical and chemical properties of the platelet membrane, thus affecting the platelet extraction and release function, inhibiting the fibrinogen receptor on the platelet membrane, inhibiting the combination of platelet and fibrinogen, affecting the sulfur group on the platelet membrane, and changing the platelet function.