Pickled Peeled Garlic Cloves in Barrels – Industrial Product Introduction

Pickled peeled garlic cloves packed in barrels are semi-finished garlic ingredients developed for large-scale food processing and catering supply chains.

Fresh mature garlic bulbs are mechanically peeled, carefully trimmed, and then pickled in a controlled acidic solution to stabilize color, texture, and flavor during extended storage.

Pickled peeled garlic cloves in barrel offers processors a ready-to-use garlic base that reduces labor intensity while ensuring consistent quality and performance in downstream applications.

Item	Specification
Product Name	Pickled Peeled Garlic Cloves
Botanical Name	Allium sativum
Form	Whole peeled cloves
Color	White to light ivory
Taste	Mild garlic flavor, balanced acidity
Texture	Firm, crisp
Preserving Medium	Acidic brine (vinegar-based or customized)
pH Value	3.2 – 4.2
Broken / Damaged Cloves	≤ 5%
Foreign Matter	None
Total Plate Count	≤ 1.0 × 10⁵ cfu/g
Yeast & Mold	≤ 100 cfu/g
E. coli	Negative
Salmonella	Negative
Shelf Life	18–24 months (unopened)
Storage Condition	Cool, dry, ambient
Packaging	Food-grade plastic barrels with PE liner
Net Weight	As per contract
Country of Origin	China

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Raw Material & Preparation

• Pickled peeled garlic cloves are selected mature garlic with full cloves and dense structure

• Clean peeling process with minimal surface damage

• Uniform clove size distribution for consistent pickling

• Immediate immersion after peeling to prevent oxidation

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Pickling Characteristics

• Preserved in food-grade acidic brine (vinegar-based or customized)

• Balanced acidity maintains garlic firmness

• Pickled peeled garlic cloves helps control microbial activity and enzymatic reactions

• Flavor profile remains mild and stable, suitable for further seasoning

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Typical Applications of the Pickled peeled garlic cloves

• 1. Sauce & Condiment Production

  • Used in chili sauces, garlic sauces, and seasoning pastes

  • Ensures stable flavor and texture

  • Reduces preprocessing steps

  2. Pickled & Marinated Products

  • Base ingredient for mixed pickles and relishes

  • Maintains clove integrity during secondary pickling

  • Absorbs flavors evenly

  3. Ready-Meal & Central Kitchen Use

  • Bulk garlic supply for large kitchens

  • Easy chopping or slicing without peeling

  • Consistent taste across batches

  4. Garlic Paste & Minced Garlic Processing

  • High yield during grinding

  • Smooth texture without fibrous residue

  • Suitable for industrial blending

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Packaging & Logistics Highlights for the Pickled peeled garlic cloves

• Heavy-duty plastic barrels suitable for sea freight

• Leak-proof inner liners

• Efficient stacking and warehouse handling

• Clear batch identification for traceability

Packaging Unit for Transportation

Container Type: Food-grade plastic barrel

Inner Protection: Sealed PE liner to prevent leakage

Closure System: Screw or clamp lid with tamper seal

External Labeling: Product name, batch number, net weight, production date

Barrel Specifications for the Pickled peeled garlic cloves

Net Weight Options: Commonly 25 kg / 50 kg /  180 kg (customizable)

Gross Weight: Net weight plus barrel tare

Barrel Shape: Cylindrical, reinforced rim for stacking

Liquid Ratio: Garlic fully submerged to protect quality

Container Loading Capacity

20’ Dry Container

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Storage & Handling

• Pickled peeled garlic cloves must be stored in cool, dry, and ventilated conditions

• Avoid direct sunlight and heat exposure

• Keep cloves submerged in pickling solution

• Reseal tightly after opening and use promptly

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Shelf Life & Storage Stability

• Pickled peeled garlic cloves has long shelf life under ambient conditions

• Resistant to spoilage and discoloration

• Ideal for long-term inventory planning

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Quality & Compliance

• Food-grade ingredients only

• Batch-level inspection and documentation available

• Suitable for export-oriented processing facilities

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FAQ – Pickled Peeled Garlic Cloves in Barrels

Q1: Is the Pickled Peeled Garlic Cloves in Barrels ready for direct consumption?

A: It is primarily intended for further processing, though it is food-safe and can be used after draining if required by the application.

Q2: Why is the garlic pickled instead of stored in brine only?

A: Pickling improves microbial stability, maintains firmness, and offers longer shelf life under ambient conditions.

Q3: Can the acidity be adjusted for different markets?

A: Yes. pH and pickling formula can be customized according to customer or regulatory requirements.

Q4: Will pickling affect garlic aroma?

A: The pickling process softens harsh raw garlic notes, resulting in a cleaner and more consistent flavor.

Q5: What happens after opening a barrel?

A: Remaining garlic should stay fully submerged in the solution, resealed, and used as soon as possible.