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Processing method of garlic product

A processing method and technology of garlic, applied in the field of food processing, can solve problems such as long-term storage and easy sprouting, and achieve the effects of overcoming long time, high production efficiency and cost saving

Active Publication Date: 2013-12-25
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] A processing method for deodorizing and drying garlic, the purpose of which is to achieve the purpose of deodorization by baking fresh and fresh garlic. Mildew and other defects that are not suitable for long-term storage, develop the deep processing of garlic products, and broaden the eating methods of garlic. While ensuring the effective use of garlic, it is conducive to the storage, transportation and application of garlic

Method used

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  • Processing method of garlic product
  • Processing method of garlic product
  • Processing method of garlic product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Step (1): (1) Material selection: select raw garlic bulbs with mature bulbs, clean, dry, complete coat, no damage, no mildew, no moths, and cut off the roots; (2) Drying in a stove: In the drying room, a semi-underground stove is used, and the fire is raised below, and the crossbar is placed on it, and then reed mats are laid. On the reed mats, garlic heads are placed. The thickness of the material is 15-25 cm. The temperature is 80°C-95°C, baked for 150-170 hours, and turned over every 18-26 hours during baking; (3) peeling: take out the garlic baked in step (2), peel off the garlic skin, and get Semi-dried garlic rice; (4) secondary baking: spread the semi-dried garlic rice on the reed mat again, the thickness of the material is 5-10 cm, heat with the lower firepower, and control the temperature at 75 °C with firepower -90°C, continue to bake for 24-72 hours, when the water content of the garlic is less than 5%, stop the roasting, remove it from the drying room and co...

Embodiment 2

[0031] Step (1): (1) Material selection: select raw garlic bulbs with mature bulbs, clean, dry, complete coat, no damage, no mildew, no moths, and cut off the roots; (2) Drying in a stove: In the drying room, a semi-underground stove is used, and the fire is raised at the bottom. The crossbar is placed on the top of the stove, and then a reed mat is laid. On the reed mat, garlic heads are placed. 95°C, baked for 170 hours, and turned over every 20 hours during baking; (3) peeling: take out the garlic baked in step (2), peel off the garlic skin, and get half-dried garlic; (4) two Secondary baking: spread the semi-dried garlic rice on the reed mat again, the thickness of the material is 10 cm, heat with the lower firepower, control the temperature with firepower at 90 ℃ and continue to bake for 72 hours, so that the moisture content of the garlic rice When it is less than 5%, stop the baking process, take it out of the drying room and cool it down to room temperature naturally, ...

Embodiment 3

[0034] Step (1): (1) Material selection: select raw garlic bulbs with mature bulbs, clean, dry, complete coat, no damage, no mildew, no moths, and cut off the roots; (2) Drying in a stove: In the drying room, a semi-underground stove is used, and the fire is raised below. The crossbar is placed on the top of the stove, and then reed mats are laid. On the reed mats, garlic heads are placed. 85°C, baked for 160 hours, turning the material every 24 hours during the baking; (3) peeling: take out the garlic baked in step (2), peel off the garlic skin, and get half-dried garlic; (4) two Secondary baking: spread the semi-dried garlic rice on the reed mat again, the thickness of the material is 8 cm, heat with the lower firepower, control the temperature with firepower at 85 ℃ and continue to bake for 50 hours, so that the water content of the garlic rice When it is less than 5%, stop the baking process, take it out of the drying room and cool it down to room temperature naturally, an...

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Abstract

The invention relates to a processing method of deodorized, dried garlic and further relates to a processing method of black garlic by the deodorized, dried garlic. The deodorized, dried garlic is made by deodorizing and drying. The defects of fresh garlic such as easiness to sprout, dehydrate, wither and rot in long-term storage and unsuitability for long-term storage are overcome, and processing and eating methods of garlic are broadened. The processing method of the black garlic includes the steps of soaking, cooking, fermenting and drying and is laborsaving, timesaving, cost-saving, high in production efficiency and low in rejection rate. The produced black garlic product is effective to eat and is available delicacy convenient and free for people to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of deodorized and dried garlic, and also relates to a processing method of making deodorized and dried garlic into black garlic. Background technique [0002] Garlic has a long history as a food condiment and medicinal in our country. "Compendium of Materia Medica" records that it has the functions of "dispelling carbuncle and sore, reducing wind evil, killing toxin gas, lowering qi to eliminate food, removing rheumatism, treating sores and ringworm, strengthening spleen and stomach, stopping cholera, relieving febrile disease, and removing insect poison". "Pharmacopoeia of the People's Republic of China" (2010 edition) introduces that garlic has the functions of detoxification, detumescence, insecticide, and dysentery, and is used for the treatment of ulcers, sores, scabies, tuberculosis, coughing, diarrhea, and dysentery. Due to the reliable curative effect o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/29A23L1/223A23L1/015A23L1/01A23L19/00A23L5/10A23L5/20A23L27/14A23L33/00
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
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