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Preparation method of rose garlic

A production method, rose technology, applied in the field of food, to achieve the effect of crisp, sweet and sour taste

Inactive Publication Date: 2013-12-25
杨晓虹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many methods of pickling garlic in the prior art, but there is no method for combining garlic with roses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] The method for making rose garlic with 5 kilograms of garlic, its preparation steps are as follows:

[0013] (1) Select 5 kg of fresh garlic from that year, remove the garlic root, garlic whiskers, and old skin, soak it in clean water, change the water twice a day, remove the spicy taste of garlic after 3-5 days, then pick up and drain the water;

[0014] (2) Put the drained garlic into the altar, add 0.35 kg of salt, turn it over once a day, marinate it for 2-3 days, remove it, dry it in the sun for 9-11 hours, turn it over 3-4 times during the period, wait Wrinkles appear on the garlic skin, then put it in a cool place to cool;

[0015] (3) Put the cooled garlic into the altar, add 2 kg of sugar, a layer of garlic and a layer of sugar, and stir once after 2-3 days;

[0016] (4) Add 0.125 kg of vinegar when the garlic has a sweet taste, stir once after 1-2 days, stir once after 3 days, add 0.05 kg of rose petals after 37-43 days, stir evenly, and get it in 3-4 days f...

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PUM

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Abstract

The invention discloses a preparation method of rose garlic. The rose garlic is prepared from the following materials in parts by weight: 200 parts of garlic, 80 parts of white sugar, 5g of vinegar, 14 parts of salt and 2 parts of roseleaves. The preparation method comprises the following steps: selecting fresh garlic of the year, removing garlic roots, garlic tendrils and old peels, immersing in clean water which is replaced twice per day, and then draining the garlic out of water after the garlic is immersed for 3-5 days and piquancy of the garlic is removed; putting the drained garlic into a pot, adding the salt, stirring once per day, pickling for 2-3 days, taking the garlic out, drying in the sunshine for 9-11 hours, stirring for 3-4 times during drying, and then cooling the garlic in a shade place after the garlic peels are creased; putting the cooled garlic into the pot, adding one layer of white sugar on one layer of garlic, and stirring once after 2-3 days; and adding the vinegar after the garlic is sweet, stirring once after 1-2 days, then stirring once every three days, adding the roseleaves after 37-43 days, and stirring uniformly, thus obtaining the finished product after 3-4 days. The rose garlic has the beneficial effects of tasting crisp, sweet, sour and soft, and having rose fragrance and unique flavor.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing rose garlic. Background technique [0002] Garlic contains more than 200 substances beneficial to health, such as protein, vitamin E, C, calcium, iron, selenium and other trace elements, and has S-allylcysteine ​​(SAC) that enhances human immunity, and Allicin, which is very bactericidal, is a seasoning food with health care that people often eat in daily life; roses contain volatile oil, citronellol, nerol, eugenol, phenylethyl alcohol, quercetin, aromatic tannins, waxes, fatty oils, organic acids, red pigments, β-carotene, amino acids, vitamins and trace elements, rich in nutrients, can regulate qi and relieve depression, and blood and disperse stasis. Eating it is beneficial to people's body Has a very high health care effect. There are many methods for pickling garlic in the prior art, but there is no method for combining garlic and roses. Contents of the invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/30A23L1/221A23L33/10
Inventor 杨晓虹
Owner 杨晓虹
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