Method of making fermented black garlic

Abstract

The subject of the application is a method for producing fermented black garlic, which consists in subjecting raw garlic to pre-treatment with ultrasound, then to a maturation process in a fermentation chamber, which is characterized in that it is pre-soaked in water at a temperature of 20°C to 25°C for 5 minutes, then the garlic is packed in a polyethylene package to obtain an internal humidity of 80%, then the packed whole garlic heads are pre-treated with ultrasound at a constant frequency of 35 kHz for 5 minutes, and the fermentation process is carried out in one stage at a constant temperature of 75°C for 1 week.

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