Jinxiang Hongrun Foods Co., Ltd
Jinxiang Hongrun Foods Co., Ltd. is established in 2014, which is a professional garlic producer and exporter. We are source factory,The factory is located in Jinxiang County (The Hometown of Chinese Garlic), Jining City, Shandong Province, China. We have rich experience in growing, harvesting, selecting, processing, packing, refrigerating, transporting, and exporting. And We have processing workshop 6000㎡, 13 cold storage with capacity of over 10,000 Tons. The annual sale volume of our factory is up to 30,000 Tons. So we are able to provide our customers top quality garlics, competitive price, fast delivery and best service.
Why Choose Us
Our Factory
And we have processing workshop 6000㎡, 13 cold storage with capacity of over 10,000 tons. The annual sale volume of our factory is up to 30,000 tons.So we are able to provide our customers top quality garlics, competitive price, fast delivery and best service.
Rich Experience
We have rich experience in growing, harvesting, selecting, processing, packing, refrigerating, transporting, and exporting.
Production Equipment
And we have processing workshop 6000㎡,13 cold storage with capacity of over 10,000 tons.
Quality Assurance
We are able to provide our customers top quality garlics, competitive price, fast delivery and best service.
According to statistics, China's annual garlic exports have exceeded 2 million tons in recent years and are continuously increasing. And among them, a considerable portion of garlic has also been exported to Europe, North America, Southeast Asia and other places, receiving high praise and recognition from many international customers.
Our factory is located in Jinxiang, the capital of garlic. The workers are also from local farmers. They have long-term experience in growing garlic, so they also have a unique understanding and technology in handling garlic. We also have strict management technology and strict quality assurance.
Garlic with a specification of 4.5 is a high-quality agricultural product with multiple nutrients and medicinal value, making it highly popular among consumers. The sales market of garlic is not limited to the domestic market, but its overseas sales market is also very broad and highly favored by foreign consumers.
Garlic is a highly nutritious vegetable with many benefits for human health. Garlic contains a lot of natural antibiotics, which can effectively prevent colds and other infectious diseases. Especially in the cold winter, eating more garlic can enhance the body's immune system and reduce the risk of illness.
In recent years, organic raw garlic has become increasingly popular in foreign markets. Its natural organic characteristics and rich nutritional content make people love it even more. With the gradual popularization of environmental awareness, organic food is also favored by more and more people, becoming a popular choice for healthy eating.
Garlic is a highly nutritious ingredient that not only provides our body with many essential nutrients, but also prevents and treats some diseases. If you want to purchase a large amount of garlic, it is recommended to choose 10kg loose garlic, which can meet your needs and enjoy a more affordable price.
Promote appetite: Garlic head can achieve the effect of stimulating the secretion of gastric juice, increase appetite, and effectively improve the symptoms of loss of appetite.Help digestion: Garlic can accelerate the absorption and digestion of food by promoting the secretion of gastric juice, and effectively improve abdominal pain caused by indigestion or reduce the amount of food.
From the sales of 5.0cm garlic, it can be seen that its demand is constantly increasing. More and more countries have become importers of garlic from China, mainly including the United States, Europe, Southeast Asia, etc.
Garlic is one of the important edible and medicinal plants in China. It has high nutritional value and is rich in a large amount of sulfides, vitamins, and minerals. Meanwhile, garlic also has excellent health benefits, which can promote human health and prevent diseases.
Purple-skinned garlic and white garlic have differences in appearance, taste, use and nutritional value. The garlic cloves of purple garlic are usually more fatty, with relatively little juice, but the spicy smell is strong. Purple garlic is famous for its fat garlic cloves, juicy, rich spicy smell, and pounded into mud without changing its taste. It is not only a nutritious, delicious and delicious seasoning, but also good vegetables that people like to eat. Purple garlic generally contain similar nutrients, but purple garlic contains more anthocyanins, while white garlic contains higher selenium.
Advantages of Purple-Skinned Garlic
Contains Compounds With Medicinal Properties
Much of garlic's therapeutic acclaim is down to an active compound called allicin. This sulphur-containing compound gives garlic its pungent smell and distinctive taste. Luckily for us cooks, the action of chopping or crushing stimulates the production of allicin. But it is thought that the application of heat may inhibit some of the perceived medicinal properties, making it best to add garlic late in the cooking process.
May Reduce The Risk Of Heart Attacks
Much research has focused on garlic's potential in reducing the risk of heart disease and helping to manage cholesterol levels. Several studies suggest that garlic makes platelets (the cells involved in blood clotting) less likely to clump together and accumulate on artery walls; this means garlic acts like an anticoagulant and by so doing reduces the risk of heart attacks.
Has Antimicrobial And Antifungal Properties
Garlic has a long history of use as an infection fighter against viruses, bacteria and fungi. It has been referred to as 'penicillin' to denote its antibacterial properties, once again attributed to the compound allicin. Some skin conditions, such as warts and insect bites, may also respond to garlic oil or a crushed raw garlic clove.
May Protect The Brain
Garlic contains protective compounds that may help protect against the cognitive decline associated with ageing. This may slow the progression of conditions such as Alzheimer's and dementia.
Purple garlic uses in Dishes and Meals
Soups and Stews
Chop or mince purple-skinned garlic and upload it to soups, stews, and broths for additonal taste and aroma. It pairs properly with vegetables, beans, meats, and grains.
Stir-Fries
Use minced or sliced purple-skinned garlic in stir-fried dishes at the side of your favored greens, proteins, and sauces. It adds a savory intensity of flavor to the dish.
Roasted Vegetables
Toss entire cloves or chopped purple-skinned garlic with veggies like potatoes, carrots, Brussels sprouts, or cauliflower earlier than roasting them within the oven. The garlic caramelizes because it roasts, such as a delicious sweetness to the vegetables.
Sauces and Dressings
Incorporate minced or overwhelmed purple-skinned garlic into homemade sauces, dressings, and marinades for pasta, salads, meats, and seafood. It enhances the general flavor profile of the dish.
Sautéed Greens
Sauté chopped purple-skinned garlic with leafy greens together with spinach, kale, or Swiss chard for a flavorful and nutritious facet dish. Finish with a squeeze of lemon juice or a sprinkle of Parmesan cheese for introduced flavor.
Grilled Meats and Seafood
Rub minced or overwhelmed crimson garlic onto meats, chicken, or seafood earlier than grilling or broiling. It infuses the protein with a rich, garlicky taste.
Pizza and Pasta
Add minced or thinly sliced purple-skinned garlic to home made or save-offered pizza sauces, pasta sauces, and toppings. It brings out the savory notes of the alternative factors.
Garlic Bread
Make garlic butter with the useful resource of blending minced purple-skinned garlic with softened butter and spread it onto slices of bread earlier than toasting or baking. It creates irresistible garlic bread that pairs well with soups, salads, and pasta dishes.
Salad Dressings
Blend minced purple-skinned garlic with olive oil, vinegar, mustard, and herbs to create flavorful salad dressings. Drizzle it over glowing vegetables, veggies, and grains for a tasty and healthful salad.
Infused Oils and Vinegars
Make infused oils or vinegars via steeping whole cloves or chopped purple-skinned garlic in olive oil or vinegar. Use those flavored oils and vinegars in cooking, salad dressings, marinades, and dips.
White Garlic and Purple-Skinned Garlic Some Differences
Appearance
White Garlic
This type commonly has white or off-white skin protecting the cloves. The cloves themselves are generally white.
Purple Garlic
As the name suggests, this garlic has red or reddish pores and skin overlaying the cloves. The cloves is probably anywhere from pale pink to deep violet.
Flavor
White Garlic
White garlic has a robust, spicy flavor which can go away a bit of a sharp, lingering taste for your mouth.
Purple Garlic
Purple garlic is milder and sweeter than white garlic. It still has a few spiciness, but it is extra diffused and has a greater complicated flavor.
Cooking Uses
White Garlic
It's used all over the international in lots of extraordinary recipes because of its ambitious taste. It's incredible for adding a strong flavor to such things as pasta sauces, stir-fries, marinades, and dressings.
Purple Garlic
Purple garlic is also utilized in plenty of dishes, however it is regularly selected when you need a extra sensitive garlic flavor. It's excellent for recipes in which you need the garlic flavor to be there, however no longer overpower the whole thing else. You might see it in dishes like roasted veggies, salads, and uncooked recipes.
Nutrition
Both white and crimson garlic are healthy and feature comparable vitamins. They each contain things like nutrients, minerals, and compounds like allicin, which is good for you. The coloration difference in general comes from exclusive antioxidants within the garlic.
Appearance and taste
The garlic cloves of purple garlic are usually more fatty, with relatively little juice, but the spicy smell is strong. The garlic cloves of white garlic are relatively small, but they are more juicy, the spicy taste is not so strong, and some even have a little sweet feeling.
Purpose
Due to the strong spicy smell of purple garlic, it is suitable for stir-frying or dishes that need a heavier taste to increase the fragrance of the dishes. White-skinned garlic has a lot of water and low spiciness, which is suitable for eating raw or making foods that need to be eaten directly, such as pickled garlic.
Various Ways To Eat Purple-Skinned Garlic
Practice: Remove the roots and whiskers of fresh garlic, remove the outer skin, wash and soak in salt water for a day, during the change of water; ready to seal the jar, put the garlic in; pot add vinegar, sugar boiled and cooled pour into the jar, you can not boil directly into the jar, sealed; do not like to eat spicy can be pickled for a month or so, like to eat spicy for a week can be unsealed to eat.
Practice: Crush the garlic, add salt, vinegar, a few drops of sesame oil, you can take the vegetables or steamed bread dipped.
Practice: Remove the skin on the outside of the garlic, leaving a layer of skin, cut off the end of the garlic with a knife, brush on the top of the barbecue sauce, cumin powder, one by one to the baking dish into the oven to cook can be eaten; you can also put the garlic cloves with a stick through the grill on the barbecue grill, brush on the sauce can be eaten. Garlic can drive away the cold and is helpful in treating diarrhea.
Practice: Garlic cloves into the meat grinder after peeling clean and stirred, pour cooking oil in the pot, 7 into the heat into the small onion segments to fry out the flavor, squeeze dry and fish out, and then put some spices and then fry out the flavor, fish out; crushed garlic poured into the oil and simmering, simmering, stirring constantly to prevent the pot from muddling; garlic yellow floating in the oil on the surface of the heat, while the temperature of the oil so that the garlic into a golden brown, pay attention to be sure to control the temperature of the oil, don't fry the paste! ; after deep-frying bottled and sealed, ready to eat now, suitable for coleslaw, noodles, etc., the flavor is particularly good.
Practice: Garlic cloves peeled clean and broken; garlic into three parts, two are raw, one needs to be put into the pan to fry; chili, ginger broken; pot pour in cooking oil, oil 70% hot, pour a garlic, stir frying the flavor after adding salt, then put a garlic, after the flavor off the fire, the rest of the raw garlic and then poured into the garlic, so that the garlic sauce can be eaten; like to eat spicy, you can put the prepared If you like spicy food, you can put the prepared chopped chili pepper and ginger into it to stir-fry the garlic flavor, then pour in the raw garlic powder, and the spicy garlic sauce is ready.
Practice: Garlic cloves peeled, sprinkled with a little table salt, sugar, hand-caught evenly marinated for 20 minutes; marinated garlic cloves do not wash, directly into a sealed jar; pot into the rice vinegar boil cooled and poured into a sealed jar with garlic cloves, rice vinegar should be no more than the garlic cloves sealed, put into room temperature marinated 5-7 days, garlic cloves into the green can be eaten.
Garlic can also do some food, such as garlic ribs, garlic paste white meat, garlic vermicelli casserole, garlic eggplant and so on, eat garlic good season do not miss.
Characteristics and Composition of Purple-Skinned Garlic
Garlic contains more than 200 chemical compounds with multiple properties. It is 65% water, 28% carbohydrates, 2.3% organosulfur compounds, 2% proteins, 1.2% free amino-acids, and 1.5% fiber. It also contains fat-soluble vitamins (vitamin A, vitamin K, and vitamin E), water-soluble vitamins (vitamin C, B-complex vitamins: B1, B2, B3, B6, and B8), and minerals (Ca, Fe, Mg, P, K, Na, and Zn). Organosulfur compounds give garlic its characteristic taste and odor as well as its pharmacological properties.
Moreover, garlic has both non-volatile and volatile organosulfur compounds. Non-volatile precursor compounds of sulfur in garlic include γ-glutamyl-S-allyl-L-cysteine and its sulfoxide, known as alliin. Alliin is only present in intact garlic, being transformed into other compounds when the bulb is macerated or crushed. In contrast, volatile organosulfur compounds are generated during the processing of garlic products, being divided into three subgroups according to their chemical nature: (a) thiosulfinates, which result from the conversion of sulfoxides by enzymatic reaction when raw garlic is processed. (b) Volatile organosulfurs such as allicin (diallyl thiosulfinate), one of the most biologically active compounds, which is absent in intact garlic but produced by the reaction of alliin with the enzyme alliinase when the bulb is ground, crushed, or damaged.
Allicin is highly unstable and instantly decomposes into diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DATS), and/or sulfur dioxide (SO2), among other compounds. This subgroup also includes methyl allyl disulfide and methyl allyl trisulfide. (c) Water-soluble organosulfur compounds, generated during the aqueous or alcoholic extraction of garlic through the decomposition of γ-glutamyl-S-allyl-L-cysteine into S-allyl-L-cysteine (SAC).
Intact bulbs contain SAC and γ-glutamyl-S-allyl-L-cysteine sulfoxide, vapor-distilled oils contain volatile sulfide compounds (DADS, DATS, DAS), dry garlic powder is rich in alliin and DADS, and garlic macerates are rich in organosulfur compounds, ditiins, and E,Z-ajoenes. Finally, mashed and ethanol-soaked aged garlic extract (AGE) contains SAC and S-allyl-mercaptocysteine (SAMC) and has shown more biological properties in comparison to the aforementioned preparations.12–15 Multiple factors influence the bioactivity of garlic components, such as extraction, preparation, temperature or storage.
How to Store Whole Purple-Skinned Garlic
Heads of garlic should be kept intact to help them from drying out and stored in a cool, but not cold, and dry place with air circulation to avoid sprouting or mold. A whole bulb can last for months if properly stored.
What To Store Garlic In
The container in which garlic is stored in is far less important than where it's stored. The biggest thing to keep in mind is simply using something that allows for airflow and won't lock in moisture. While there are specific vessels designed for the task including ceramic and terra-cotta jars or hanging mesh bags, any bowl or basket are good options too. Garlic is often sold in mesh bags, so you can keep it in the original container as well.
Where To Store Bulbs
Due to the naturally warm temperatures and high humidity of the South, it can be tricky to find the right place to store garlic. While the fridge is ruled out for its low temperature, the best option is an unheated pantry or similar space. If the basement of your home isn't too humid, that works as well.
If stored on the countertop, try to place it away from windows as sunlight will also cause the garlic to sprout quicker.
Optimal Storage Temperature
The best temperature range for storing a head of garlic is between 56°F and 58°F, However, so long as you keep your garlic stored at a temperature no lower than 50°F and no higher than 66°F, you'll be in the ideal range for long-lasting garlic storage.
Storing garlic at lower temperatures can cause the allium to start sprouting, while higher temperatures can cause the garlic to dehydrate, both of which will cause the garlic to lose its flavor. recommends considering humidity levels when it comes to garlic storage and suggests finding a spot somewhere between 45 and 50 percent humidity.
How Long Can Whole Garlic Be Stored
The great thing about whole garlic is that, when stored properly, it can last for months, if not up to a year, depending on the variety. An unpeeled, whole head of garlic is typically good for approximately six months. Seek out small to medium bulbs for longer storage capabilities.
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