Black Garlic Ferment In Best Black Garlic Cooker

Basic Info

Model No.: P-10

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

 Fermented BlackGarlic Introduction

Black garlic is a kind of health food vegetable. It comes from white garlic.Strictly speaking , it is fermented from our black garlic cooker. In the fermenting process , the colour and taste of the garlic has a great change. It's colour becomes darker and darker and it's tase becomes sweet and sour instead of stimulaiton.

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

If you need, our black garlic fermentation machine also can help you achieve whole black garlic , single clove black garlic .For deep processed black garlic, if you want, please don't hesitate to contact us, such as black garlic paste,,,

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:

Detailed Information about the Aged 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.
1. 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.

2. S-arylcysteine that does not exist in raw garlic is generated, which is effective for preventing cancers, inhibiting cholesterol, improving arterial sclerosis, preventing heart diseases and alzheimers disease, etc.

3. The content of polyphenol is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of active oxygen and preventing arterial sclerosis.

4. It smells natural garlic itself, but does not have intrinsic unpleasant smell of garlic coming out of a persons body with his breath after eating garlic.

5. The aged black garlic is obtained as a food without any additive only by self-aging. Its a simple and natural 
prescription for better health.
 
Once you have peeled the clove it is ready to eat.Black Garlic should have 24 months shelf life if stored in the correct conditions.