Black garlic is produced ordinary garlic after adjusting the temperature humidity. No auxiliary agents nor food additives have been added during the processing. After fermentation, the whole garlic clove changes white to black, the taste is no longer pungent becomes as sweet sour as preserved. The nutritional composition has also undergone gratifying changes, a large amount of protein has converted into amino acids needed for the human body. The product line includes skinned black garlic, peeled black garlic, black garlic sauce. The products can be eaten directly used in cooking, food processing, seasoning.
