Chinese Whole Cloves of Black Garlic for High Quality
|FOB Unit Price:||US $0.5 US $0.45|
|Purchase Qty. (Pieces)||FOB Unit Price|
|Payment Terms:||L/C, T/T, D/P, Western Union, Paypal, Money Gram|
- Model NO.: BG-20
- Moisture Content: Dried Garlic
- Type: Normal White
- Color: White Skin Garlic
- Certificate: FDA
- Advantage: High Quality
- Function: Culinary
- Weight: 35g/PCS
- Transport Package: Bag,
- HS Code: 2005999990
- Place of Origin: Shandong Province
- Specification: 6.0cm, 8pcs/bag
- Style: Whole
- Size: 5-6cm
- Taste: Sweet and Sour
- Cultivation Type: Organic
- Product Name: Black Garlic
- Trademark: Tongxi
- Origin: China
1. Matured and fermented for a long time with just the temperature and humidity regulated to produce the black garlic.
2. As was the same with fruits originally, there`s a sweetness in the garlic due to its sugar content.
3. However, through a unique method the sweetness and sourness of the garlic is removed to a great extent and it is made easy to eat. It`s a food getting alot of attention with it`s fruity smell and high nutritional value.
4. Black garlic's sweet, mellow flavour with hints of balsamic vinegar and undertones of white garlic make it an intriguing addition to a wide variety of recipes.
5. Black garlic can be added to roasts, pasta, sauces, stir fries, salads and pizzas as well as being enjoyed as a snack in its own right
Black Garlic production process
Fresh organic garlic → cleaning → dehydration → clip →outfit fermentation dish →fermentation room → fermentation → booth cool room → ripen → Sterilization room → black garlic sorting room → inner packing → outer packing →Black garlic storeroom
1. Black garlic is a pure natural health food adopting international leading special biological fermentation, screening high quality garlic carefully, fermenting spontaneously after 60-90 days, soft and slippery, sweet and sour taste, black-jelly shape.
2. In garlic fermentation process, the protein breaks down into amino acids, carbohydrates, especially allicin breaks into the odorless, low irritating and deoxidizing alliin, so the garlic become black one.
3. Black garlic changs the taste of garlic, maintains and enhances the edible and medicinal value, makes people absorb the nutrition more easily while eating, eliminates the spicy excitant odor, becomes a kind of pure natural green health food without any addition agent, which is rich of nutrition and delicious.
Experiments show that the fat-soluble volatile oil which the black garlic can increase macrophage phagocytic function significantly, and can enhance the role of the immune system. Allicin has a lipid-activated by the sugar composition of membrane function, can increase its permeability, enhance the metabolism of the cell, energy improved, corresponding strengthening of immunity. Lysine, serine have to improve immune function, vitamin C can also enhance the body's immunity. Black garlic contains zinc involved in the synthesis of hormones to improve the body's immune system.