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Garlic leisure food processing method

A technology of snack food and processing method, applied in food preparation, food science, application and other directions, can solve the problems of inability to eat garlic leisure snacks and restricting market consumption demand.

Inactive Publication Date: 2011-09-14
食品行业生产力促进中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many processing methods and products about garlic in the prior art, such as condiment garlic powder and garlic sauce processed from garlic, health products allicin capsules, allicin extract, etc., all of which cannot use garlic as a Casual snacks
However, raw garlic will have an unacceptable odor and spicy taste, which limits the market consumption demand to a certain extent.
[0004] Snack food is deeply loved by consumers as a major genre at present, but there is no leisure food made from garlic at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing method of garlic snack food, comprising the following process steps:

[0021] (1) Material selection: choose garlic with mature bulbs, clean, dry, complete coat, no moths, no mildew and deterioration, white garlic meat, and enough spicy taste as raw materials;

[0022] (2) Cutting and splitting: splitting the garlic that has passed the acceptance check;

[0023] (3) Peeling: Soak in warm water below 45°C for 30 minutes, rub to remove the skin;

[0024] (4) Slicing: wash after peeling, and slice with a slicer. The garlic slices are flat and smooth, without triangular slices, and the thickness is 2 mm;

[0025] (5) Deodorization: put the garlic slices at a temperature of 45°C, a pressure of 25MPa, and supercritical CO 2 The fluid leaching time is 10 minutes for deodorization. After the extraction is completed, the CO 2 Natural volatilization after throttling and expansion to obtain deodorized garlic slices;

[0026] (6) Drying and dehydration: Spread the ...

Embodiment 2

[0032] A processing method of garlic snack food, comprising the following process steps:

[0033] (1) Material selection: choose garlic with mature bulbs, clean, dry, complete coat, no moths, no mildew and deterioration, white garlic meat, and enough spicy taste as raw materials;

[0034] (2) Cutting and splitting: splitting the garlic that has passed the acceptance check;

[0035] (3) Peeling: Soak in warm water below 45°C for 35 minutes, rub to remove the skin;

[0036] (4) Slicing: wash after peeling, and slice with a slicer. The garlic slices are flat and smooth, without triangular slices, and the thickness is 2 mm;

[0037] (5) Deodorization: put the garlic slices at a temperature of 50°C, a pressure of 30MPa, and supercritical CO 2 The fluid leaching time is 15 minutes for deodorization. After the extraction is completed, the CO 2 Natural volatilization after throttling and expansion to obtain deodorized garlic slices;

[0038] (6) Drying and dehydration: Spread the ...

Embodiment 3

[0044] A processing method of garlic snack food, comprising the following process steps:

[0045] (1) Material selection: choose garlic with mature bulbs, clean, dry, complete coat, no moths, no mildew and deterioration, white garlic meat, and enough spicy taste as raw materials;

[0046] (2) Cutting and splitting: splitting the garlic that has passed the acceptance check;

[0047] (3) Peeling: Soak in warm water below 45°C for 40 minutes, rub to remove the skin;

[0048] (4) Slicing: wash after peeling, and slice with a slicer. The garlic slices are flat and smooth, without triangular slices, and the thickness is 2 mm;

[0049] (5) Deodorization: put the garlic slices at a temperature of 55°C, a pressure of 35MPa, and supercritical CO 2 The fluid leaching time is 20 minutes for deodorization. After the extraction is completed, the CO 2 Natural volatilization after throttling and expansion to obtain deodorized garlic slices;

[0050] (6) Drying and dehydration: Spread the ...

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PUM

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Abstract

The invention discloses a garlic leisure food processing method, which comprises the following steps: sorting, cutting base, separating garlic flakes, peeling, deodorizing, drying, dehydrating, frying in oil, removing oil, seasoning, cooling and packaging. As the processing method adopts the technical scheme, the odor and peppery taste of raw garlic are removed; and various auxiliary materials are added, so leisure foods with various flavors for all people can be made according to the needs of customers while the nutritional value of the garlic is retained.

Description

technical field [0001] The invention relates to a processing method of garlic snack food with high health value and suitable for all ages, belonging to the field of food engineering. Background technique [0002] Garlic, known as "natural antibiotics", has the functions of anti-cancer, anti-cancer, lowering blood fat, preventing blood clots, delaying aging, regulating insulin, anti-inflammatory and sterilization, etc., making it one of the top ten best nutritional foods in "Time" one. [0003] At present, there are many processing methods and products about garlic in the prior art, such as condiment garlic powder and garlic sauce processed from garlic, health products allicin capsules, allicin extract, etc., all of which cannot use garlic as a Consume as a casual snack. However, raw garlic will have an unacceptable odor and spicy taste, which limits the market consumption demand to a certain extent. [0004] Snack food is deeply loved by consumers as a major genre at pres...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 孙丽娟屠振华温凯冯霖
Owner 食品行业生产力促进中心
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