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Salting method of sugar-vinegar garlic

A technology of sweet and sour garlic cloves, which is applied in the field of food processing, can solve the problems of easy deterioration and taste, short storage time of sweet and sour garlic, unfavorable health, etc., and achieves the effect of delicious taste

Inactive Publication Date: 2012-02-08
聂中良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sweet and sour garlic pickled by the existing method has a short storage time and is easy to deteriorate and change taste
In addition, the sweet and sour garlic sold in the market is added with preservatives and food additives, and frequent consumption is not conducive to health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1 A kind of pickling method of sweet and sour garlic is pickled in 2 times, and the specific method is as follows:

[0016] (1) Pickled for the first time

[0017] Take the fresh garlic that came out that year, peel it and break the cloves; soak the garlic cloves in a clear water pool for 1.5 hours, wash, remove and drain; add 3 parts of salt to 100 parts of clean water, mix well to form salt water, put 100 parts of garlic Put it into the formed brine to marinate, turn it twice a day; marinate for 7 days, move the garlic and brine into the cellar for storage, the average temperature in the cellar is 8°C;

[0018] (2) Pickling for the second time

[0019] Store in the cellar for 6 months, take the garlic out of the cellar, select and wash the garlic cloves at a temperature of 1°C, and marinate them with sweet and sour water for the second time, that is, mix 100 parts of water and 15 parts of white sugar, and Add 1 part of vinegar, mix well to form sweet and...

Embodiment 2

[0021] Embodiment 2 A kind of pickling method of sweet and sour garlic is pickled in 2 times, and the specific method is as follows:

[0022] (1) Pickled for the first time

[0023] Take the new fresh garlic of the year, peel and break the cloves; soak the garlic cloves in a clear water pool for 2 hours, wash, remove and drain; add 3.5 parts of salt to 100 parts of clean water, mix evenly to form brine, and put 100 parts of garlic Put it into the formed brine to marinate, turn it twice a day; marinate for 7 days, move the garlic and brine into the cellar for storage, and the average temperature in the cellar is 10°C;

[0024] (2) Pickling for the second time

[0025] Store in the cellar for 6 months, take the garlic out of the cellar, select and wash the garlic cloves at a temperature of 5°C, and marinate them with sweet and sour water for the second time, that is, mix 100 parts of water and 18 parts of white sugar, and Add 2 parts of vinegar, mix well to form sweet and sour...

Embodiment 3

[0027] Embodiment 3 A kind of pickling method of sweet and sour garlic is pickled in 2 times, and the specific method is as follows:

[0028] (1) Pickled for the first time

[0029] Take the new fresh garlic of the year, peel and break the cloves; soak the garlic cloves in a clear water pool for 3 hours, wash, remove and drain; add 4 parts of salt to 100 parts of clean water, mix well to form salt water, put 100 parts of garlic Put it into the formed brine to marinate, turn it over twice a day; marinate for 7 days, move the garlic and brine into the cellar for storage, the average temperature in the cellar is 12°C;

[0030] (2) Pickling for the second time

[0031] Store in the cellar for 6 months, take the garlic out of the cellar, select and wash the garlic cloves at a temperature of 10°C, and marinate them with sweet and sour water for the second time, that is, mix 100 parts of water and 20 parts of white sugar, and Add 3 parts of vinegar, mix well to form sweet and sour ...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a salting method of sugar-vinegar garlic. The salting method of sugar-vinegar garlic of the invention comprises salting for two times, wherein during the first salting, the garlic is salted by brine, and is preserved in a cellar; after the garlic is preserved in the cellar for 5-6 months, the second salting is performed with sugar-vinegar water for 2-6 months, and the product is packaged to obtain the finished product of sugar-vinegar garlic. The salting method of sugar-vinegar garlic of the inventiondoes not add any preservative or food additive, and the salted sugar-vinegar garlic has delicious taste, is sparking and crystal-clear, and especially can be preserved for a long time without deterioration.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pickling method of sweet and sour garlic. Background technique [0002] Sweet and sour garlic is rich in protein, fat, sugar, vitamins and various amino acids, trace elements and a variety of volatile sulfur compounds that are beneficial to the human body. It can enhance human physiological functions, promote metabolism, and delay aging. Prevent cardiovascular disease and enhance immunity. Allicin is also a natural bactericide, which also has the effect of lowering cholesterol, lipoprotein, and blood sugar. In addition, sweet and sour garlic is also a good accompaniment to meals, delicious, crispy, sweet and refreshing, especially when eating meat with more fat, eating sweet and sour garlic can not only remove greasy, but also promote digestion and absorption, so sweet and sour garlic is deep Loved by people. [0003] There are many ways to pickle sweet a...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 聂中良
Owner 聂中良
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