Garlic is rich in alliin, which, under the action of alliinase, forms a volatile sulfur compound known as allicin, imparting a unique pungent taste and promoting appetite, as well as having antibacterial and germicidal properties. Through modern processing techniques, garlic can be transformed into dried products, retaining its original flavor and nutritional components. Moreover, the distinct aroma of garlic becomes milder before consumption, significantly extending its storage duration. Currently, dried garlic products are mainly used in the production of seasoning and in these two fields.