Fermented Whole Black Garlic For Restaurant Application

Basic Info

Model No.: W-32

Type: Normal White

Style: Pieces and Stems

Color: Purple Skin Garlic

Shelf Life: 24 Months

Water Content: 30%

The Cultivation Type: Organic

Taste: Sweet And Sour

Supply: All Year Around

SECTION: Whole

Dry Type: Hot Air Drying

Name: Whole Black Garlic

Size: 3cm

Application: Black Garlic Restaurant

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

We are a professional company specialized in the production and exportaion black garlic products, such as fermented whole black garlic, single bulb black garlic and peeled black garlic .

Now fermented black garlic is regard as health food, especially in the restaurant. It can be used for making dessert, drinks .What's more, Black garlic is more popular in various kinds of stir frying dishes.. It is fermented in a specialized aged black garlic machine for 15-20day fermentation. After that , it takes about 4-6 weekes to enter a stage of ripening state. At this time, you can eat or sell it . The best shelf life of the black garlic is about 24 months.

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.

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.
 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.

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