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Freeze Dried Vegetables Powder Freeze Dried Garlic Powder

Country/Region china
Company Brief Introduction of Weikang Freeze Dried Food Co., Ltd.
Categories Freeze Dried Vegetable Powder
Telephone 086-378-6925026
ICP License Issued by the Chinese Ministry
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Freeze Dried Vegetables Powder Freeze Dried Garlic Powder


Please contact us to get the newest information about this product.Email: sales@food-manufacturer.com
  • Product Name: Freeze Dried Garlic Powder
  • Product ID: N/A
  • HS Code: N/A
  • Certification: HACCP, KOSHER, FDA
  • Variety: N/A
  • Origin: N/A
  • Available Season: N/A
  • Samples Available: Yes
  • OEM Service: Yes
  • Port: Qingdao, Tanggu, Shanghai
  • Payment Terms: T/T, L/C
  • Delivery Terms: FOB, CNF, CIF

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Product Specifications

FD Garlic Powder 1: 2008 Newly Cropped; 2: Moisture: 5%max; 3: Package: 25kg/carton; 4: FDA/EU/HACCP Approved 5: Origin: China; 6: Shape/Size: 100-120 mesh, or customized; 7: Shipping and Storage: 20 FCL, normal temperature; 8: Package: PE inner bag, 25kg carton box; 9: Label: customizable; 10: Processment: Freeze-dried

Raw Material Information

Oils are often flavored with garlic cloves. Commercially prepared oils are widely available, but when preparing garlic-infused oil at home, there is a risk of botulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products.[5]

In some cuisine, the young bulbs are pickled for 36 weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer.

Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.

Mixing garlic with eggs and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil, and soaked bread produces ajoblanco.

About 1/4 teaspoon of dried powdered garlic is equivalent to one fresh clove.

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