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Specifications: Ding 4x4mm, normal Ding rate ≥65%.
Color: Milky white, normal garlic color.
Appearance: complete shape, good freezing, no agglomeration; rot, black spots no more than 2%; control garlic skin, ≤1 piece in 1KG; no foreign body
Taste: The product made by processing fresh garlic rice: The product should have the proper flavor and no peculiar smell; .Chemistry: Peroxidase negative (micro-bleached).
Biology: (Micro-bleached) Total bacteria ≤10000CFU / g, coliform bacteria ≤500CFU / g, Escherichia coli cannot be detected, and other pathogenic bacteria cannot be detected. (Frozen) The total number of bacteria ≤100CFU / g, coliform bacteria ≤100CFU / g, pathogenic bacteria shall not be detected.
Garlic is a natural plant broad-spectrum antibiotic. Allicin contained in the volatile oil of purple-skin garlic has obvious anti-inflammatory and sterilizing effects, especially for upper respiratory tract and digestive tract infections, fungal keratitis, and cryptosporidium infections. According to another study, garlic contains a spicy element called "propylene sulfide", whose sterilization ability can reach one-tenth of penicillin, and has a good killing effect on pathogens and parasites, which can prevent influenza and prevent The effect of wound infection, treatment of infectious diseases and deworming.
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