How to choose high-quality garlic in brine?

Drum-packed salted garlic (Garlic in brine in Drums) serves as a crucial primary product in export and food processing industries. The core production process involves peeling and cleaning fresh garlic, followed by immersion in a specific concentration of brine (sometimes supplemented with citric acid to adjust pH levels) for preservation. This method effectively inhibits microbial growth, extends the shelf life of garlic, and maximizes the retention of its crisp texture and distinctive flavor profile, making it one of the most mature primary processing methods in global garlic trade.

The industry maintains exceptionally high quality standards for raw garlic, typically selecting white or red garlic with plump cloves, disease-free surfaces, and no insect damage. During processing, grading serves as the critical factor determining output value. Finished products are precisely categorized by clove size (diameter or number of cloves per kilogram), such as "large, medium, and small sizes." Rigorous specification screening not only meets standardized production requirements for various downstream clients (e.g., canning plants and sauce manufacturers) but also forms the core basis for pricing.