Garlic preservation and deep processing technology

Author: Chen Gong, Wang Li (editors)
Publisher:
Publishing Date: 2003-04-01
Features: Garlic is the bulb of the plant Allium sativum L., belonging to the family Liliaceae, also known as hua su or hu. It originated in western Asia. As early as ancient Egypt, ancient Rome, and ancient Greece along the Mediterranean coast, garlic was cultivated but only used for preventing epidemics and treating diseases. During the Han Dynasty, Zhang Qian, who was sent as an envoy to the Western Regions, introduced it into China for cultivation. To date, China is the world's leading garlic-producing country, with a planting area exceeding 333,300 hectares. The cultivation areas span more than 20 provinces, over 150 cities and counties, and the annual garlic output exceeds 3 million tons. China's garlic has high yield and quality, holds a certain position and influence in the international market, and is an important export commodity. This book meets the demands of market development, integrating theory and practice. Based on the authors' previous work, Preservation and Storage of Garlic and Processing of Related Products (China Agricultural Press, 1992), it systematically and clearly discusses the key technologies and production processes of garlic cultivation, preservation, and processing of related products. It serves as a reference for garlic farmers, sales personnel, food processing enterprises, and universities and research institutions in garlic production, business operations, and research and development. The book is divided into eleven chapters: Chapter 1 provides an overview; Chapters 2 to 4 introduce the botanical characteristics, high-quality varieties, and cultivation conditions of garlic; Chapters 5 to 7 discuss the preservation and storage techniques of garlic; Chapters 8 to 10 elaborate on the processing techniques of garlic in detail; and Chapter 11 introduces the comprehensive utilization of garlic.