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Organic fermented solo black garlic

Unit Price:

USD 15.0000 / Kilogram

Payment Type:

L/C,T/T,Paypal,Money Gram,Western Union

Incoterm:

FOB,CFR,CIF

Min. Order:

100 Kilogram

Delivery Time:

30 Days

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Basic Info

Model No.: BG-22

Type: Normal White

Style: Whole

Color: White Skin Garlic, Black

Name: Organic Fermented Solo Black Garlic

Shelf Life: 24 Months

Size: 3-4cm

Certificate: FDA HACCP ISO

Supply: All Year Around

Specification: 500g/jar

Validity: 24months

Taste: Sweet And Sour,soft And Bouncy

Packing: Vacuum Bag, Can

Additional Info

Packaging: Polyethylene Bag,PET Bottle,Carton

Productivity: 30tons/year

Brand: TONGXI

Transportation: Ocean

Place of Origin: CHINA

Supply Ability: 30tons/year

Certificate: HACCP,HEALTH CERTIFICATE,PHYTOSA

HS Code: 2005999990

Port: Qingdao Port

Product Description

Black garlic is a type of "caramelized" garlic (in reality, browned by the Maillard reaction rather than truly caramelized) first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in single clove black garlic. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind. Multi bulb Black garlic popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine.

The process of producing whole black garlic is sometimes incorrectly referred to as fermentation, but it does not in fact involve microbial action. Whole foods Black garlic is made when heads of garlic are aged under specialized conditions of heat and humidity. Bulbs are kept in a humidity-controlled environment at temperatures that range from 60 - 77ºC (140 to 170 degrees Fahrenheit) for 14 to 40 days. There are no additives, preservatives, or burning of any kind. The enzymes that give fresh garlic its sharpness break down. Those conditions also facilitate the Maillard reaction, the chemical process that produces new flavour compounds responsible for the deep taste of seared meat and fried onions, the cloves turn black and develop a sticky date-like texture.

Black garlic

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The effect of fermented whole 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.

single black garlic

FAQ:

Q1. What`s your policy on the sample?
A:We can provide samples for free, but the customer will pay the freight.
Q2. What is your terms of packing?
A: Generally, we pack our goods in mesh bags and cartons.We can pack the goods as your requirements!
Q3. How do you make our business long-term and good relationship?
A: 1. We keep good quality and competitive price to ensure our customers benefit ;
2. We respect every customer as our friend and we sincerely do business and make friends with them, no matter where they come from.
Q4. When can you deliver the goods?
A: T/T 50% T/T in advance,and the balance 50% paid on receipt copy of B/L.
L/C Within the allotted time

Q5. How do you choose the raw materials?
A: We chose the white garlic with 5.5-6.5cm to make multiple cloves of black garlic.There are several different specificcations for a single black garlic 2cm,2.5cm,3cm,3.5cm.