First black garlic exports in Ji’nan
On May 28, the reporter learned from Ji’nan Inspection and Quarantine Bureau that 2100 kg of black garlic produced by Jinan Kangze Biotechnology Co., Ltd. passed the quarantine inspection by Ji’nan Inspection and Quarantine Bureau smoothly and were exported to Japan. This is the first time that Ji’nan exported such products.
According to related staff, black garlic, also known as fermented black garlic, black garlic head, is the fresh raw garlic, left with husks to be fermented in fermentation tank at a high temperature and humidity for 60 to 90 days, naturally fermented food. It has kept the original ingredient and function of raw garlic, but also the antioxidant, anti-acid effect has been increased by tens of times, and turn a large amount of raw garlic protein into 18 kinds of amino acids that human body needs.