Allicin is a volatile oil extracted from garlic bulbs, which is a mixture of diallyl trisulfide, diallyl disulfide and methylallyl disulfide. Among them, trisulfide has a strong inhibitory and killing effect on pathogenic microorganisms, and disulfide also has a certain bacteriostatic and bactericidal effect.

1. Material preparation: select mature, dry garlic without moth and mildew, remove pedicels, split petals, peel underwear, rinse with clean water to remove impurities and bad garlic particles;

2. Crushing and drying: the garlic particles are processed into paste by a pulverizer, and the garlic paste is put into an oven and dried by slow fire, the temperature is controlled at 60-65 degrees Celsius for 6-8 hours, and the garlic paste is turned every 2 hours 1 time, so that the garlic paste is evenly heated.

3. Grind the ground dried garlic slices into powder with a pulverizer, and pass through a 80- 100 mesh sieve;

4. Soak and deodorize. Garlic powder is put into wine at the temperature of 30-40 DEG C, sealed and soaked for 6 hours to deodorize;

5. Separation: filtering and taking out the upper layer solution, namely the odorless allicin stock solution.