Overview of Industry Knowledge on Garlic In Brine
Oct 10, 2026
Overview of Industry Knowledge on Garlic In Brine
Garlic in brine is an extremely important semi-finished raw material in the global agricultural product processing and food industries. It is produced by soaking fresh, peeled garlic cloves in a high-concentration salt solution. This processing method not only significantly extends the shelf life of garlic to 12–24 months, but also effectively overcomes the seasonal limitations of fresh garlic, thereby providing a stable raw material supply for global food manufacturing and catering supply chains.
The production process of garlic in brine primarily consists of the following steps: material selection, garlic clove separation, mechanical peeling, rinsing, grading and screening, and curing.
The key to preserving garlic lies in precise control of salinity and acidity. Typically, garlic cloves are soaked in saturated saltwater with a salinity of 20%–22%, supplemented with an appropriate amount of citric acid or lactic acid to maintain a pH value below 4.5. This high osmotic pressure combined with low pH creates an environment that completely inhibits the growth of microorganisms (such as Clostridium botulinum) while denaturing enzyme activity. Consequently, the garlic cloves retain their pristine white color and crisp, tender texture throughout extended storage periods, without becoming soft or discoloring.
