Antioxidant Black Garlic For Culinary Application

Product Description

1. Black Garlic is put fresh raw garlic into Black Garlic Machine for about 60 days, allowed to naturally Fermented Black Garlic foods. 

2.The peeled black garic,as one of  has much antioxidant ability.

3.  Peeled Black garlic is made from white garlic after being peeled and fermented.

4. Now, in some culinary, it is widely used.

Detailed Images

The effect of 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.

The process of making black garlic:

Black garlic melts in your mouth, with a wonderful texture similar to sweet and sour jelly. Does not have a strong garlic smell, and tastes like fruit.
 Its antioxidation capability is significantly increased, 10 times higher than that of raw garlic, while the essential effectiveness of garlic is not reduced. 

Some foreign data indicate that there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by reducing the Heinz body count.

If you are want to make black garlic, our company is good choice, because we can not only export black garlic beside Peeled Black Garlic, we can also export Black Garlic Fermentation Machine created by ourself ,such as 50kg capcacity ,100kg capacity and 200kg capacity.