peeling, wherein a plurality of garlics are peeled;

sterilization, wherein the plurality of garlics are sterilized by utilizing ozonated water, a concentration of the ozonated water is between 0.3 ppm and 0.7 ppm, and the plurality of garlics are soaked in the ozonated water for 5-15 minutes;

draining, wherein the plurality of garlics are drained by shade drying or breeze drying at room temperature to remove the ozonated water from the surface of the garlics;

fermentation, wherein the plurality of garlics are fermented by utilizing Acetobacter pasteurianus, water and sugar to get a fermented garlic mixture, wherein a weight ratio of the plurality of garlics, the sugar, the water and the Acetobacter pasteurianus is 180:30:280:0.1, wherein an aerobic fermentation is performed first, followed by an anaerobic fermentation, wherein in the early ¼ of a fermentation cycle, the fermented garlic mixture is ventilated, and the fermented garlic mixture is stirred to carry out the aerobic fermentation, and in the late ¾ of the fermentation cycle, the fermented garlic mixture is sealed to prevent the fermented garlic mixture from contacting with outside air for anaerobic fermentation;

first filtration, wherein the fermented garlic mixture is filtered with a coarse mesh first and then a fine mesh to get a garlic fermentation broth, wherein a pore size of the coarse mesh is between 1 mm and 5 mm, and a pore size of the fine mesh is between 0.1 mm and 0.5 mm;

extraction, wherein the garlic fermentation broth is extracted using a distillation method to get a garlic extract at an extraction temperature of 80° C.-120° C., wherein the garlic extract obtained in the first 10 minutes and the last 10 minutes during the distillation is discarded; and

deodorization, wherein the garlic extract is filtered by utilizing an activated carbon filter cartridge.