The invention discloses black garlic, a process and a device for fermenting the same, which overcomes technical defects of the prior product,
processing method and
processing device. The black garlic is integral in bulk, dry in outer peel and easy to peel. Garlic cloves are in preserved fruit paste shape, are free from pungent taste, have jelly taste, taste good and are easy to preserve. Every 100 grams of
ripening black garlic contains 140 milligrams of
isoleucine, 250 milligrams of
leucine, 170 milligrams of
lysine, 160 milligrams of
cystine, S-allyl
cysteine and
polyphenol of which the content is 22 times that of raw garlic, 36 milligrams of
sodium, 930 milligrams of
potassium, 52 milligrams of
magnesium and 13 milligrams of
calcium. The black garlic has the advantages of low heavy-
metal content, no
pesticide residue and no additive. The fermenting process comprises the steps of taking integral garlic as
raw material, initially washing the
raw material with clear water, soaking the
raw material in brine, placing the raw material in a tray, fermenting,
steaming and baking the raw material, performing aging treatment, sterilizing and disinfecting the obtained product, and packing the obtained product in vacuum or with
nitrogen. The fermenting process has the advantages of adopting
mineral water vapor and discharging air in the whole process, along with few links and low cost. The fermenting device is heated by a steam boiler, has a humidifying vapor
pipe, and uses all-wooden
fermentation frame and a container.