By using the Tiross brand’s automatic black garlic maker, you can make delicious and healthy batches of black garlic for your family.
Black garlic is known as a functional food with many uses in preventing and treating dangerous diseases.
Today, with breakthrough technology in the research process to ferment garlic, Tiross black garlic making machine shortened garlic fermentation time and increased success rate up to 99%. With the manual method, it can take up to 45-60 days to do one time and the success rate is low, only about 40-50%. Now with incubation pot Tiross black garlic, the work of making black garlic is shortened to only 8 – 12 days. With just a few simple steps, the entire garlic fermentation process will be done completely automatically. Your job now is just to wait and enjoy the black garlic.
The following are two types of Tiross black garlic making machines that consumers highly appreciate and are always in a state of “sold out”:
Has the function of making black garlic from single garlic (1 clove garlic) within 12 days with the ability to make about 1kg of fresh garlic at once. Tiross TS904 is designed with just one extremely simple button and a success rate of up to 99%.
Instructions for using Tiross TS904 black garlic making machine:
– Step 1: Choose high quality garlic that does not sprout, mold or absorb water.
– Step 2: Clean the pot and garlic rack.
– Step 3: Fill the garlic rack with garlic (as shown), put the rack in the pot and close the lid.
– Step 4: Press and hold the On/Off button for 2 seconds.
– Step 5: The screen displays the number 288 and starts counting down the fermentation process within 12 days
Tiross TS906 black garlic pot:
There are 2 functions of making black garlic from 2 different types of garlic: multi-clove garlic (8 days) and single garlic (12 days). At the same time, Tiross TS906 is also supplemented with a drying feature within 2 hours after completion to help preserve finished garlic products better.
Listed price: 2,590,000 VND
Promotional price: 1,395,000 VND
Sales hotline: 0918 188 379 – (08)62 75 77 99
Address: 123 Nguyen Suy, Tan Quy Ward, Tan Phu District, Ho Chi Minh City
SPECIFICATIONS:
Product name:
Black garlic brewing machine
Model:
TS906
Manufacturer:
Tiross
Voltage
220V/50Hz
Uses
Reduce cholesterol, reduce blood fat. Protects the heart and liver, reduces the progression of arteriosclerosis. Preventing stroke. Enhances immunity, prevents blood oxidation
Capacity
90 W
Capacity
5 liters
Weight
3.0 Kg
Time 1 process
8 – 12 days
Weight 1 time to make black garlic
About 1 Kg of fresh garlic
Automatic temperature control
– From 1 – 5 days: 80 degrees C – From 6 – 12 days: 72 – 80 degrees C
Instructions for using Tiross TS906 black garlic making machine:
Step 1: Arrange garlic on a rack and put garlic in the pot.
Step 2: Hold the power button for 3 seconds to ensure the device has returned to its original mode.
Step 3: Press the button to select 1 clove garlic or multiple clove garlic mode, then press the power button for the machine to operate (The clock will display 192 (8 days) or 288 (12 days) depending on the mode you choose.
Step 4: After the fermentation process ends, the machine will switch to standby mode. If you want to reduce the amount of water in black garlic, you can use the drying function for 2 hours. After drying, the machine will switch back to standby mode.
Step 5: After the above process is finished, we take the black garlic and put it in a jar and store it fridge for preservation
What is black garlic?
Black garlic translated into English as Black Garlic is a normal type of garlic (multi-clove garlic or single garlic) that is incubated at different temperatures for many weeks to create black kernels (garlic cloves).
The process of producing garlic is incorrectly called thermal fermentation but in reality it does not involve microbial activity. The finished garlic is black in color, has a sweet taste, and no longer has the pungent and strong smell of garlic that often resembles the taste of jujubes.
What substances are in black garlic?
During the fermentation process, a reaction will occur that converts sulfur-containing compounds such as Methionine(C5H11NO2S), Cysteine(C3H7NO2S), Methanethiol(CH4S) into new water-soluble sulfur-containing compounds such as S-Allyl cysteine (C6H11NO2S), Alliin(C6H11NO3S), Isoalliin(C6H11NO3S), Methionine(C5H11NO2S), Cycloalliin(C6H11NO3S), Cysteine derivatives, Tetrahydro-β-Carboline derivatives (C11H12N2 – Tryptoline).
These are important compounds that are very good for health and increase the effects of the black garlic product obtained. The natural fermentation process also causes the carbohydrate content to increase from 28.7% in fresh garlic to 47.9% in black garlic, thanks to which black garlic has a sweet, fruity taste. Research results show that after fermentation, the content of active ingredient groups increases very high, especially the content of S-allyl-L-Cystein, which has the effect of preventing tumor formation, increases 5-6 times compared to regular garlic.
Origin of black garlic?
Black garlic has an unclear origin, possibly originating from Korea or being used in ancient Egypt, China or Japan. Initially fermented in clay pots placed under the warm summer sun. Then, Korean inventor Mr. Kim Scott announced the development of black garlic as a luxury food in 2004. Then in 2008, he founded the company Black Garlic Inc based in Hayward, California and exclusively distributed this item in the US market. In Korea and Japan, black garlic is widely used as a health-promoting food. Black garlic has very high antioxidant properties and it is often believed to prolong youth.
Black garlic known as a functional food with many uses in preventing and treating dangerous diseases. Currently in the world, black garlic is widely used not only as food but also as an antioxidant, immune booster, supporting cancer treatment, regulating blood sugar, high blood pressure, improving digestive and intestinal function, preventing cancer, cardiovascular disease, and diabetes.
With the following proven uses such as:
-> Air conditioner blood sugar, contributing to diabetes treatment.
-> Reduce cholesterol, reduce blood fat.
-> Protects the heart, reduces the progression of arteriosclerosis.
-> Protects liver cells, used in cases of: hepatitis, cirrhosis, fatty liver.
-> Preventing stroke.
-> Enhance immunity, increase resistance.
-> Free radical scavenging activity, helps treat and prevent cancer.
-> Anti-oxidant blood, preventing blood cancer.
-> Improve physical condition and nourish the body, especially in the elderly.
CONTACT US NOW:
Address: 123 Nguyen Suy, Tan Quy Ward, Tan Phu District
Phone: 0918 188 379 – (08)62 75 77 99
Working: From 8:00 a.m. to 7:00 p.m. Monday – Sunday
https://orcid.org/0009-0009-1599-2739
