Fermented bulb Peeled black garlic

Basic Info

Model No.: PBG-001

Type: Peeled

Style: Granule

Color: White Skin Garlic

Shape: Ball

Shelf Life: 24 Months

Supply: All Year Around

Water Content: 30%

The Cultivation Type: Organic

Taste: Sweet And Sour

Dry Type: Hot Air Drying

SECTION: Whole

Name: Peeled Black Garlic

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

Black garlic is put fresh raw garlic on the black garlic fermentation machine, allowed to naturally fermented foods. 

Peeled  Black garlicis made from white garlic after being peeled and fermented.

So the composition and efficacy of whole black garlic and peeled fermented black garlic is the same.

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 fermented black garlic:

Aged 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.