METHOD OF REDUCING LOSS OF SULFUR COMPOUND IN GARLIC AND SNACK COMPRISING BAMBOO SALT AND GARLIC PREPARED BY USING THE SAME

摘要

Provided is a method for reducing a loss of sulfur compounds in garlic during a post-processing process using heat-treated garlic which had undergone heat treatment for 35-45 minutes, after peeled raw garlic is covered up with a packaging material. Also, provided is a bamboo salt-added garlic snack which is prepared by processing snack dough which comprises: 40-70 wt% of the heat-treated garlic which had undergone heat treatment after covering up the peeled raw garlic with the packaging material; 0.5-1.5 wt% of heat-treated salt obtained by treating bay salt with heat; and residual snack dough ingredients containing a plurality of food additives.