Garlic Deep Processing Industry

1. Garlic Overview  1.1 Garlic species  Garlic(Allium sativum) is a species in the onion genus, Allium. It is native to central Asia, and has been used for both culinary and medicinal purposes. There are two subspecies of allium sativum: hardneck (Allium sativum ophioscorodon) and softneck (Allium sativum sativum). 1.11 Hardneck garlic Hardneck garlic grow best in cold climates. Hardnecks have a hard central stalk and produce delicious curled scapes from the top. Removing the scapes encourages larger bulbs. Hardneck garlics have fewer, larger cloves than the softnecks, and have little or no papery outer wrapper. Hardneck garlic has a rich and complex flavor. Porcelain, pocambole, and purple stripe types are hardnecks. 1.12 Softneck garlic Softneck types grow best in mild climates. It is the type found most often in the grocery store. Softneck garlic has a white, papery skin. It doesn’t produce scapes, and has more cloves forming several layers surrounding the core. Softnecks mature faster than hardnecks and keep longer. The flexible stem makes it ideal for braiding. Flavor of softneck garlic is generally mild. Most processed garlic foods, like garlic powder and seasoning, come from softneck garlic. Artichoke and Silverskin are two types of softneck garlic. 1.2  Health benefits and uses 1.21 Nutritional value One raw clove(3g) contains 4 calories, 0.02g fat, no cholesterol, 1mg sodium, 1g carbohydrates, 0.2g protein. It is rich in potassium, calcium, manganese, phosphorus, selenium, vitamin B6, and vitamin C. 1.22 Medical and culinary uses Garlic has been used to prevent or treat a variety of diseases including diabetes, high blood pressure, high cholesterol, atherosclerosis, cancer, and infections. Garlic is consumed fresh as well as used as a condiment in various food preparations like pickles, chutneys, curries powders, sauce, salad dressings, meat sausages, etc. 2. Garlic Deep Processing Technology and Processed Garlic Products 2.1 Garlic deodorization Fresh garlic contains Alliin and an enzyme called Alliinase, each kept in separate cells. When garlic is chopped or crushed, the enzyme alliinase contacts with alliin and converts alliin into allicin. Allicin is very unstable and breaks down quickly producing allyl methyl sulfide. The chemical goes into our blood stream and gets expelled through skin’s pores when we sweat causing garlicky sweat. It also enters our lungs and comes out as we exhale causing garlic breath. The odor of garlic poses negative influence on its application. Therefore, it’s important to choose a proper deodorizing method during garlic deep processing. Two methods are listed as follow: 1). Add 5kg water and 100g vinegar to every kilogram of garlic and mix evenly. Allow to boil for 15 minutes and then cool to ambient temperature. Clean the garlic with water. 2). Put the garlic in the solution made by 0.3% citric acid, 0.2% cyclodextrine, and 0.1% magnesium chloride, soak for 3 hours at 50℃, then rinse with clean water. 2.2 Garlic products in the industry There are many types of garlic products in the market, including garlic flake, garlic powder, garlic oil, aged garlic extract, black garlic, etc. 2.21 Garlic flake Working Process of Garlic Flake Production garlic separating→garlic peeling→garlic washing→garlic slicing→garlic slice rinsing→garlic slice dehydration→garlic slice drying→garlic slice grading→garlic slice packing Garlic flake production line mainly includes the following equipment: (1).Garlic separating machine  Garlic bulbs are separated into cloves by passing between rubber rollers of garlic separating machine. With the built-in draught fan, garlic peels, garlic stem and cloves are separated automatically. (2). Garlic peeling machine  By using pneumatic type garlic peeling machine, the outer skin of garlic cloves are removed off without water. (3). Garlic washing machine Garlic cloves are washed by washing machine to remove off foreign matters. (4). Garlic slicing machine  With garlic slicing machine, clean garlic cloves are uniformly sliced to 1.5-2.2mm. The surface of garlic slice is smooth without damage. (5). Garlic rinsing machine Sliced garlic are washed again in the rinsing machine. (6). Garlic dehydration machine Garlic slices are processed by the centrifugal dewatering machine to remove surface water. (7). Garlic drying machine Dehydrated garlic flakes are spread uniformly on the drying tray and dried in the hot air drying oven at 65℃ for about 6 hours. The final moisture content should be less than 5%. (8). Garlic grading machine Dried garlic slices are graded by garlic grading machine. Unqualified products are removed. (9). Garlic packing machine Dried garlic slices are packed by garlic packing machine for safe storage. 2.22 Garlic powder Garlic powder can be made by grinding dried garlic flakes in the garlic grinding machine into fine powder. If you make it coarser, it will be granulted garlic. Garlic powder can also be made in the following process: garlic separating→garlic peeling→garlic grinding→garlic paste dehydration→garlic drying→garlic powder crushing→garlic powder packing Garlic powder production line mainly includes the following equipments: (1). Garlic separating machine Garlic bulbs are separated into cloves by garlic separating machine. (2). Garlic peeling machine Garlic cloves are peeled by using garlic peeling machine. (3). Garlic paste making machine Peeled garlic cloves are put into the garlic grinding machine which grinds the cloves into paste. (4). Garlic paste dehydration machine Garlic paste are put into the centrifugal dewatering machine to remove water. (5). Garlic drying machine Dehydrated garlic powder are spread uniformly on the drying tray and dried in the hot air drying oven at 55℃ for about 6 hours. The final moisture content should be less than 5%. (6). Garlic powder crushing machine Garlic powder crushing machine grinds the dried powder into fine powder. (7). Garlic powder packing machine Garlic powder is packed by garlic packing machine automatically and store for sale. 2.23 Garlic oil Garlic oil is mainly obtained by steam distillation from the crushed garlic. The working process is as follows: Garlic separating→garlic peeling→garlic washing→garlic crushing→fermentation→steam distillation → separation → refining → packing First the bulbs are separated into cloves, and then the cloves are peeled. After cleaning and crushing, 2-folds of water are added and the mixture are fermented at 55℃ for 3 hours. Then the mixture are subject to steam distillation. The distillate is separated by oil-water separator to get crude oil. The crude oil is refined and packed. This method has the advantages of simple equipment, low cost and good stability. Vegetable oil is usually added to refined oil to make capsules. 2.24 Aged garlic extract Aged garlic extract is produced by extraction and aging of fresh garlic at room temperature for up to 20 months in stainless steel tanks. During this period, harsh unstable compounds, such as allicin in fresh garlic are converted into stable health-promoting substances. 2.25 Black garlic Black garlic is produced through fermentation by heating whole bulbs of fresh garlic at high temperature under controlled humidity for several weeks. During fermentation, the cloves gradually darken to their final black appearance. Black garlic has soft, sweetish taste. E-mail: info@amisymachine.com  Tel: +86-371-65903478  Add: SOKEYUFA Building,NO.26 Jingliu Road,Zhengzhou,CHINA

The Consumption Market of French Fries in Italy

International Market

Total world trade of potato fries is estimated at 2.5 million MT for 2000/01 Netherlands. Canada, and USA are the major players contributing more than 90% if the trade.
During the past 10 years, the quantity and value of frozen fry exports have consistently increased. The major French fries and frozen food importing countries are East Asian countries, where the number of quick service restaurant has expanded significantly.

Domestic Market

The major end users of French fries are:
1. Quick service restaurants
These are main buyer of French fries. Major quantity is sold through McDonald chain.

2. Restaurant and eateries
Apart from quick service restaurants, other restaurants and eateries also have French fries on the menu and are also served as an accompaniment to other snacks.

3. Flight Caterers/Luxury Trains
Caterers, both flight and railways, are the another segment among the user of French fries.

4. Retail sales
Frozen French fries are also sold in retail outlets, like frozen vegetables and meat products from the refrigerated outlets. With changing retail formats, shopping malls and super markets becoming popular giving better visibility to such products then by increasing sale.

5. French Fry Pizza
Maybe using French fries on the top of pizza is the original of the Italian. The usage of French fries to top pizza in Italy is one illustration of the extent to which French fries have permeated cuisines globally. Italian pizza is customarily baked yeast bread topped with cheese, tomato sauce or tomatoes and herbs. Fancier versions commonly include a variety of fresh or canned toppings. It may be baked in a traditional wood-fired oven or a common kitchen oven powered by gas or electricity. A very popular pizza topping in Italy is French fries and is called French fry pizza, the locals love it very much.

Potato Chips in South Africa

As we all know, potato chips was accidentally invented by George Crum, but do you know Crum is actually an African American? Yes, Crum was an African American chef at the Moon Lake Lodge resort in Saratoga Springs, New York. In Africa, Simba Chips is one of the most popular food or snacks in Africa. In fact, Simba Chips and Lay’s are both wholly owned by PepsiCo. Simba is only the local producer of many of that company’s Frito-Lay brands.

Being the same as Lay’s, Simba chips are also fried potato chips not compound potato chips. As for the difference between fried potato chips and compound potato chips, you can refer to our another Newsletters Sliced Potato Chips VS Compound Potato Chips. It can be seen that Africans are more interested in fried potato chips. Apart from the normal flavor potato chips we eat, like Cheese and Grilled Chili Lay’s, Mushroom Lay’s, Crab Lay’s, Garlic Prawn Lay’s etc. they have some unique potato chip flavors that make them very different, such as Caribbean Onion and Balsamic Vinegar chip that is yummy.

Lay’s Potato Chips are thin light and crispy. Thay are One of the most popular chips in South Africa,because they are made from specially selected potatoes and produced with the highest quality standards. For most of us, Lay’s or Simba chips are Naturally Irresistible!

How to Make Typical South African “Slap” Chips (French Fries)

Description
“Slap” (as in “cup”) in Afrikaans means “soft” and African slap chips are soft with a crunchy exterior. The potato slices are first given a vinegar bath which gives the chips/fries that unique flavor and are then fried twice to get the “crunchy on the outside, soft on the inside” effect.

Ingredients
4 whole Russet Potatoes
3 cups White Vinegar
Oil, For Frying
2 pinches Salt

Preparation
1. Start by peeling the potatoes and cut into chips.
2. Pour the vinegar into a square container if you have it or a bowl if not. Drop the chips into the vinegar and allow to sit for about 10 minutes. Using a colander, drain the chips of the vinegar (don’t rinse them). Lay them out on paper towels and pat dry.
3. Heat the oil to 350oF using a thermometer to check the temperature. Carefully lower small batches of the cut chips into the oil and fry for about 5 minutes until the chips are tender but NOT brown. Remove from the oil and lay on paper towel to allow the oil to drain.
4. Once all the potatoes have gone through one step of frying, reheat the oil to 375oF. 5. Once again, in small batches, fry the chips a second time until they crisp up and turn golden brown. Remove from the oil and lay on paper towels to allow the oil to drain.
6. Allow to rest for about 1 minute before salting the chips. Serve with steak, chicken or fish

Analysis of Potato Chips Market in the United Stated

Potato chips also known as crisps are a predominant part of the snack food market in English speaking countries and are mostly eaten in America. The usual American consumes about six and a half pounds of potato chips per year. Potato chips come in flavors of sour cream and onion, barbecue, salt and vinegar, and plain salt.

1. Frist of all, generally speaking, the potato chips market consists of retail sales of bagged snack products produced directly cuts of potatoes and does not include reconstituted potato snacks. The market is valued according to retail selling price (RSP) and includes any applicable taxes. Any currency conversions used in the creation of this report have been calculated using 2012 annual average exchange rates.

2. Second, the US potato chips market had total revenues of $8,832.4m in 2012, representing a compound annual growth rate (CAGR) of 2.8% between 2008 and 2012.

3. Third, market consumption volumes increased with a CAGR of 0.6% between 2008 and 2012, to reach a total of 1,116 million kilograms in 2012.

4. Finally, the performance of the market is forecast to accelerate, with an anticipated CAGR of 3.1% for the five-year period 2012 - 2017, which is expected to drive the market to a value of $10,287.7m by the end of 2017.

Potato Chips in Angola

In Angola people who like salty snacks, usually reach for potato chips.

These crispy potato snacks are deep fried and seasoned. Potato chips can be different thickness. These deep fried slices of potato are often seasoned with salt and herbs. Other potato chip varieties include sour cream or vinegar flavorings.You can choose lower-salt and baked varieties. Traditional potato chips are seasoned with ranch dressing flavors and cheese.

Go online to fine sweet potato or blue potato chips. You can find potato chips for your café or deli through online wholesalers. Customers looking for small serving sizes can find ridged chips they prefer in the supermarket or gas station convenience stores. Browse the product selection, and read the nutritional information. Find suppliers that offer quality products at a fair price. If you get to sample different chip brands at a whole store, then do a taste test. Decide what you think your customers will buy. If buying for your family at a retail grocery store, choose small bags to maintain the potato chip’s crunchy quality. Of course, there are other clients who may want larger bags of barbeque potato chips to share with a youth sports team.

Twice-Baked Potatoes Recipe

The baked potato is very popular in Sweden. In restaurants, one can usually order baked potato with a seafood mix called Skagenr?ra. Besides, the baked potato is also reasonably popular in Brazil and are sometimes known as "Batata Inglesa". The perfect baked potato has crisp golden skin on the outside and is pure white and fluffy on the inside. Just judging from the appearance of the twice-baked potatoes, it is no hard to imagine how delicious it is! An unforgettable cooking try will it be! It may be served as an accompaniment to a meat dish, or in a fast-food restaurant and be the center of a meal.

Total time:
Prep 15mins
Cook 1 hr 15mins


What you'll need:

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt

1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

How to cook it:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
5. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy
baking_the_filled_potato
6. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
7. Bake for another 15 minutes.