METHOD OF MANUFACTURING BIO-RIPENED GARLIC

摘要

A method for preparing the bio-matured garlic, and a method for preparing the bio-matured garlic juice are provided to produce the matured garlic without sprouting. A method for preparing the bio-matured garlic comprises the steps of spraying the air or steam of high temperature of 80-90 deg.C to the garlic through a plurality of microholes for 10-30 min; putting the treated garlic in the mixture solution comprising the naturally fermented vinegar, honey or sugar, and ganjang (soy sauce) or salt and maturing it at 25-30 deg.C for 3-7 days; filling the vacuumed maturation room with a mixture comprising the naturally fermented vinegar, honey or sugar, and ganjang or salt, and maturing the garlic in the room at 60-70 deg.C for 2-4 weeks; and drying it in a drying room at 20-40 deg.C for 1-2 weeks.