PURPOSE: A producing method of preserved garlic using a heat-drying process for preventing the browning or greening is provided to minimize the browning or greening of ground garlic.CONSTITUTION: A producing method of preserved garlic comprises the following steps: filtering raw water using a 25 micrometer bag filter secondly filtering the water using a 5 micrometer thirdly filtering the water using a 1 micrometer filter fourthly filtering the water using a reverse osmotic membrane sterilizing the purified water passed through the reverse osmotic membrane using ultraviolet rays drying garlic using hot-air spraying high pressure air to the dried garlic for peeling the garlic washing the peeled garlic with the sterilized water heating the washed garlic, and sterilizing the garlic with a sterilizer diluted solution washing the sterilized garlic with purified water, and cooling the water removing the moisture from the surface of the garlic using an air brush, and grinding the garlic using a mixer filling the ground garlic in each container for the ground garlic for the cold storage and the ground garlic for freezing and filling the containers with nitrogen gas before sealing.COPYRIGHT KIPO 2013[Reference numerals] ((A)) Ground garlic for low-temperature storing ((B)) Ground garlic for freezing (AA) Process chart for producing the ground garlic (BB) Producing purified water (CC) Inserting raw water (DD) Filtering using a bag-filter(25 micrometers) (EE) First filtering process(5 micrometers) (FF) Second filtering process(5 micrometers) (GG) Reverse osmotic membrane filtering (HH) Ultraviolet ray sterilized water (II) Producing the ground garlic (JJ) Inserting garlic materials (KK) Testing (LL) Hot-air drying (MM) Peeling (NN) Basket 1: washing (OO) Basket 2: blenching (PP) Basket 3: chemical sterilizing (QQ) Basket 4: rinsing/cooling (RR) Dehydrating (SS) Grinding (TT) Filling into containers (UU) Sealing (VV) Testing the weight (WW) Testing for metals (XX) Box-packaging
