This paper investigated the effects of acetic acid and CO2 fumigation technology on the variations of crude protein, allicin and blue pigment and yellow pigment of “Laba” garlic during process. “Laba” garlic was prepared by three different treatments: (1) traditional dip (control sample); (2) 2 g/L acetic acid fumigation; (3) 5% CO2 & 2 g/L acetic acid fumigation. During process, all the treated samples were maintained at appropriate conditions (dark, 20 °C). After treated and every 3 days of the process time, the contents changing of allicin, blue pigment and yellow pigment of “Laba” garlic were measured. Interestingly, the results presented that the contents of the functional composition allicin, crude protein, blue pigment and yellow pigment of “Laba” garlic prepared by dry process were higher than them of traditional dip samples. The technology of dry process might be a novel process method to produce “Laba” garlic in the future.