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Liquor-soaked product convenient to eat and preparation method of liquor-soaked product

A product, the technology of garlic, applied in the field of garlic products and preparation, can solve the problems of damage and loss of organic components of garlic, achieve the effects of increasing food preference, improving taste and quality, and being suitable for industrial production

Inactive 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

However, the oil bath heating process will undoubtedly cause some damage and loss of some organic components of garlic. Furthermore, while enjoying garlic products, people can have more product choices according to their own hobbies and eating habits. To meet the needs of different groups of consumers, existing products have their limitations

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Preparation of drunk liquor

[0024] Weigh 50g of maltose syrup, 50g of honey, 20g of rock sugar, add 1000g of purified water, put it in a stainless steel pot, heat and boil for 10 minutes, then change the heat to simmer the sugar juice to make the sugar juice 650g, filter, let it cool, and add the alcohol concentration 350g of 60% (VOL) brewed high-quality liquor, stirred evenly, made into 1000g of drunk liquor, set aside.

Embodiment 2

[0026] Choose mature garlic with complete cloves and no mildew. Peel off the garlic skin to get garlic and rinse it with clean water. Put the garlic in a pressure cooker and cook at 1.5kg / cm 2 After steaming for 6-8min under the pressure, remove it, cool naturally, then take the garlic and the drunk liquid prepared in Example 1 and mix them in a ceramic jar at a weight ratio of 1:1, seal it, and store it in an environment of 0°C-5°C. During the intoxication process, turn it every 10 days. Finally, take out the intoxicated garlic, drain off the intoxicated liquid attached to the garlic, and wash away the intoxicated garlic with brewed high-quality white wine with a concentration of 60% (VOL). Drain the residual alcohol on the surface, and put it in a cool and ventilated place for 1 day to obtain the intermediate of drunk garlic; then put the intermediate of drunk garlic in an oven and dry at 35°C-40°C until the water content is 28-35%. The finished product is vacuum-packed in a...

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PUM

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Abstract

The invention discloses a liquor-soaked product convenient to eat. The liquor-soaked product is characterized in that a preparation method comprises the steps of removing garlic skin from a mature garlic bulb with complete garlic flakes and without mould, obtaining garlic cloves, cleaning, putting in a pressure cooker, steaming for 6-8min at the pressure of 1.5kg / cm<2>, taking out, naturally cooling, mixing the garlic cloves and soaking liquid at a weight ratio of 1:1, putting in a ceramic tank, sealing in an environment at 0-5 DEG C for soaking for 60 days, stirring every other 10 days during the soaking, finally taking out liquor-soaked garlic, removing the soaking liquid attached to the garlic cloves, removing the soaking liquid remained on the surface of the liquor-soaked garlic with high-quality brewing liquor at a concentration of 60%(VOL), removing the remaining liquor, putting in a cool and ventilated place for 1 day, obtaining a liquor-soaked garlic intermediate, putting the liquor-soaked garlic intermediate in an oven, drying at 35-40 DEG C till a water content is 28-35%, packing, and obtaining the product. The liquor-soaked product has the characteristics of sweetness, softness, palatability, tenderness, mellowness, fragrance, and chewiness during chewing.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a convenient edible drunken garlic product and a preparation method. Background technique [0002] Garlic is the underground bulb of Allium sativum L. in the Liliaceae family. Garlic has been used as a vegetable and condiment since ancient times. At the same time, garlic has a good medical application effect and has been used clinically as a traditional Chinese medicine by physicians of all dynasties. In particular, research results in recent years have proved that garlic has antibacterial, anti-inflammatory, and insecticidal effects, as well as lowering blood lipids, blood sugar, anti-atherosclerosis, anti-tumor, and improving the immune function of the body. It has been recognized and formed an international and domestic garlic consumption boom. Followed by the emergence of garlic products, such as garlic capsules, garlic slices, etc., compared with traditional swee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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