Dehydrated vegetables offer several benefits, including:
1. Long shelf life
2. Reduced storage space
3. Lightweight for backpacking or camping
4. Retains nutrients and flavor
5. Easy to reconstitute or use in recipes
Dehydrated garlic, also known as dried garlic or garlic flakes, is a popular culinary ingredient made by removing the moisture from fresh garlic cloves. This process involves carefully drying the garlic at low temperatures to preserve its natural flavor, aroma, and nutritional benefits.
The production of dehydrated garlic involves peeling and slicing fresh garlic cloves before subjecting them to controlled drying methods. As the moisture content is reduced, the garlic undergoes a transformation, resulting in a lightweight and shelf-stable product with a long shelf life.
Specification
item
value
Storage Type
dry and cool
Style
Dried
Specification
food grade
Manufacturer
SUNWAY
Ingredients
Dehydrated Garlic
Content
Dehydrated Garlic
Address
China
Instruction for use
Dehydreated vegetables
Type
Garlic
Processing Type
Flavored
Drying Process
AD
Cultivation Type
Open Air
Part
Fruit
Shape
Sliced
Packaging
Bulk, Drum
Max. Moisture (%)
0.01
Shelf Life
24 months
Weight (kg)
25
Place of Origin
China
Brand Name
SUNWAY
Model Number
food grade
Dried red and green paprika (bell paper) - Size 3*3 mm/6*6 mm/10*10 mm
Packaging - 15-20 kg (3 layer craft bag and plastic bags)
Fraction - Cube, Plate, Flake
Carrot - Size 6*6 mm/ 10*10 mm
Packaging - 15-20 kg (3 layer craft bag and plastic bags)
Fraction - Cube
Color: Orange
Beet - Size 6*6 mm/10*10 mm
Packaging - 15-20 kg (3 layer craft bag and plastic bags)
Fraction - Cube
Color - Dark red, red with a cherry tint
Leek - Size 6*6 mm/ 10*10 mm
Packaging - 50 g (3 layer craft bag and plastic bags)
Fraction - Cube
Color - Light yellow
Dill - Size 6*6 mm/10*10 mm
Packaging- 15kg (3 layer craft bag and plastic bags)
Fraction - Needles, Stems
Color - green
Parsley - Size 6*6 mm/ 10*10 mm
Packaging - 12 kg (3 layer craft bag and plastic bags)
Fraction - Needles, Stems
Color - Green
The principle of preservation by dehydration process is to remove the moisture content of a material to a level
where micro-organism may not be able to grow and spoil it. We have excellent partners working on dehydrated garlic, onion, cabbage, carrot, okra,etc. We are continuously in search for new customers with a dynamic boundary and are also ready to customise based on their individual need.
The fresh vegetables are washed thoroughly and prepared into suitable size. These prepared vegetable pieces are then blanched
procedurally. In first stage, the moisture content is reduced upto 20+5% and in the second stage moisture content is reduced to 8+2% depending upon type of vegetables. The temperature of drier in first stage drying is normally kept at 60+5 degree C. and in second stage, the temperature is maintained at 40+5 degree C. The dehydrated vegetables are then cooled and packed i
The product shall be prepared from wholesome vegetables free from any fungi, blight or discolouration. Only edible portion of the vegetable (for any variety) shall be used so as to maintain the right quality and also to get the right taste from boiling.
