Abstract: Taking garlic from Xindi Township, Jimsar County, Xinjiang as raw materials, the changes of reducing sugar, total phenols and browning degree of garlic during processing of high temperature and high pressure, low temperature curing, and hot air drying were investigated and the quality was compared with two commercially available black garlic products, and a short-time processing technology for black garlic was determined. The results showed that after the sliced garlic was treated at high temperature and high pressure（120 ℃, 0.12 MPa） for 3 hours, cured at low temperature（70 ℃） for 2 hours, and dried by hot air drying（50 ℃） for 4 hours, the reducing sugar content of garlic was（127.603±0.194） mg·g^-1, total phenol content was（5.087±0.044） mg·g^-1, and browning degree was 75.463±0.360. Both the sensory quality and nutritional quality of the product were reached or better than those of commercially available black garlic. The short-time processing technology of black garlic not only realized the shortening of the black garlic processing cycle, but also ensured the product quality, which was feasible. It provides a theoretical basis for the processing industrialization and high-efficiency production of black garlic in China.