Black Garlci Cloves Suitable For Flavorings

Basic Info

Model No.: P-30

Type: Normal White

Style: Pieces and Stems

Color: Purple Skin Garlic

Name: Peeled Black Garlic

Size: 150g/jar

Shelf Life: 24 Months

Water Content: 30%

The Cultivation Type: Organic

Taste: Sweet And Sour

Supply: All Year Around

SECTION: Whole

Shape: Ball

Dry Type: Hot Air Drying

Additional Info

Packaging: Polyethylene Bag,PET Bottle,Carton

Productivity: 300tons/year

Brand: TONGXI

Transportation: Ocean,Land,Air

Place of Origin: CHINA

Supply Ability: 300tons/year

Certificate: HACCP,HEALTH CERTIFICATE,PHYTOSA

HS Code: 2005999990

Port: Qingdao Port

Product Description

Product Description

Black garlic is put fresh raw garlic in a black garlic fermentaion machine  about 60 days, allowed to naturally fermented black garlic  foods. 

According to the specificaton of the garlic, black garlic can be devided into peeled black garlic, whole foods black garlic and solo black garlic

Peeled Black garlic is made from white garlic after being peeled and fermented. So the composition and efficacy of black garlic and peeled black garlic is the same.

The cloves are very tender and can be directly consumed whole. Thanks to its texture, you can also spread it on toast, and it is a perfect companion to vegetables, meat and fish.

Detailed Images

The effect of black garlic:

1. Prevent cancer, control blood sugar, strengthen the function of internal  organs.
2. Sweet and sour taste, no stimulation. 
3. Disinfection, disease prevention wall.
4. Anti-oxidant ability.
5. Enhance immune function.
6. Regulate blood sugar levels Strongly.

The process of making black garlic:

Black garlic melts in your mouth, with a wonderful texture similar to sweet and sour jelly. Does not have a strong garlic smell, and tastes like fruit.
 Its antioxidation capability is significantly increased, 10 times higher than that of raw garlic, while the essential effectiveness of garlic is not reduced. Some foreign data indicate that there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by reducing the Heinz body count.

Packing

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