| Quantity: | |
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ginger
Shandong
20251120
Frozen garlic paste is peeled garlic, comminuted to a paste or a fine purée, packed and frozen before the aroma has time to move. It is not a sauce and it contains nothing else: no salt, no oil, no acidifier, no starch. The specification that matters is therefore narrow — garlic type and origin, peeling method, particle size, colour, and how quickly the pulp reached the freezer after the clove was broken.
Fresh garlic is cheap per kilo and expensive per hour. Someone has to break bulbs, peel cloves, trim, chop and clean down, and that labour is the part of the cost that moves: it rises out of season when stored bulbs dry out and peel badly. A frozen paste turns that variable into a fixed price per kilo, takes peel waste off your floor, and makes the recipe repeatable in February.
Two pastes at the same solids behave differently in a kettle. A fine purée disperses into a sauce and disappears; a coarse paste holds body and releases flavour more slowly. Fix the format by use: 1–2 mm purée for dressings, marinades and brines that must pass a needle, a coarser 3–5 mm crush for seasoning blends and fillings where a particle should be visible. Ask for the sieve or a visual reference, not for the word paste.
Garlic paste is frequently extended with water, salt or starch, and each shows up somewhere: salt in the label and the taste, starch in the texture and the browning, water in the weight you paid for. We supply a single-ingredient paste, so the buyer pays for garlic rather than filler. If your process needs a stabilised product with added acid or salt, that is a different specification, priced and labelled as such.
The usual destinations are sauce and curry bases, stir-fry and ready-meal components, meat marinades and brine injection, and seasoning blends. Behaviour changes with the process: in a cold emulsion the paste must disperse without breaking, while in a wok or retort it loses volatile aroma, so add it late. Buyers running an aromatics programme take our frozen diced onion and frozen ginger granules on the same cold-chain schedule.
Standard packs are 1 kg tubs for bench work and 10 kg poly-lined cartons for production, frozen to −18 °C or below. Paste is dense, so it thaws slowly and unevenly: a 10 kg block left on a bench develops a warm rim and a frozen core, and the warm rim browns. Thaw overnight at 2–4 °C, use within the working day, never refreeze. Some water separation after thawing is normal in a paste with no stabiliser and stirs back in.
Minimum order is 1 metric ton per format. A 20-foot container takes about 16 tons and a 40-foot about 25 tons. Terms are FOB Qingdao, payment settled in full before the goods leave the plant. Lead time is normally within three weeks of a signed contract. Shipments carry commercial invoice, packing list, certificate of origin, certificate of analysis and phytosanitary certificate; HALAL and KOSHER documentation is available on request.
Product | Frozen garlic paste and purée, single ingredient |
Ingredient | Garlic 100%, no salt, oil, starch or water added |
Particle | 1–2 mm purée; 3–5 mm coarse crush on request |
Colour | Pale cream to ivory, even through the block |
Texture | Paste at −18 °C, spreadable after tempering |
Packing | 1 kg tubs; 10 kg poly-lined cartons; private label |
Storage | −18 °C or below, 18 months; thaw 2–4 °C |
MOQ | 1 metric ton per format |
Loading | Approx. 16 t / 20'FCL, 25 t / 40'FCL |
Trade terms | FOB Qingdao; payment before shipment |
Lead time | Normally within 3 weeks of signed contract |
Documentation | Invoice, packing list, CO, COA, phytosanitary certificate |
Send the target usage rate, the pH and salt level of the finished product, the process temperature, and the particle you want to see on the plate. Bench samples come from production stock, so what you test is what you will buy. One point catches teams out: garlic flavour fades faster in a hot process than the bench trial suggests, so build in a late addition.
Cured garlic from the Shandong crop, peeled and frozen in season, then held at −18 °C. Out of season we freeze the new crop rather than buying dried bulbs.
Close, not identical. Crushing starts the enzyme reaction that builds aroma, and freezing pauses it, so a frozen paste is more consistent but slightly less pungent than garlic crushed a minute ago.
Because there is no starch or gum holding it. Stir before use, and keep the tub at 2–4 °C rather than on a warm bench.
Yes, as a separate specification with its own label and price. State the salt percentage and pH at enquiry so the sample matches.
One metric ton per format, FOB Qingdao, payment before the container leaves the plant, normally inside three weeks of a signed contract.
