Natural Fermented Black Garlic Black Garlic Machine

Basic Info

Model No.: Whole

Type: Normal White

Style: Pieces and Stems

Color: Purple Skin Garlic

Name: Multiple Black Garlic

Shelf Life: 24 Months

Water Content: 30%

The Cultivation Type: Organic

Taste: Sweet And Sour

Supply: All Year Around

SECTION: Dry And Ventilated Place

Storage: Ball

Dry Type: Hot Air Drying

Size: 150g/jar

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

How is our Black Garlic Produced?

1. It is produced by inducing natural fermentation in a black garlic machien which is sometimes referred to as enzymatic fermentation.So it also called fermented black garlic.

2.  The secret, drawn-out process results in a fruit-like sweet and syrupy gourmet delight that has a texture akin to prunes.

3. Whole black garlic, is the ordinary specification .It has 10-12 cloves and the diameter is about 5-6 cm. Apart from this , we can also provide others, such as peeled black garlic, single bulb black garlic and so on. If you are a supplier, you can think about our black garlic machine ,which can be used for making various kinds of garlic.

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.

1. Black garlic is also named as fermented black garlic because it takes to a long time fermentation process. 

2. When it  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 so it is naturally fermented black garlic food

4.  Some  data indicate that there is a significant antioxidant activity of aged black garlic extract on sickle red blood cells by reducing the Heinz body count.

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