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A kind of preparation method of garlic flavor food

A flavor and garlic technology, which is applied in the field of preparation of garlic-flavored food, can solve the problems of seasonings falling off easily, the product is not smooth, and the production cost is high, and achieves the effects of simple preparation method, suitable for carrying out, and low production cost

Active Publication Date: 2015-08-26
JIANGSU QIANYAOTANG GUOYI RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this preparation method has complex procedures, labor-intensive, time-consuming, high energy consumption, and high production cost. Furthermore, the addition of seasonings is only attached to the surface of the garlic, which is difficult to taste and makes the taste of the whole garlic unbalanced. , and the seasoning attached to the surface is also easy to fall off, making the product not smooth

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Choose purple-skinned or white-skinned fresh garlic that is plump, does not lose water and wilts, has good texture, and has no buds. Peel off the skin of the garlic cloves by hand to get garlic, put the garlic in clean water and rinse for 6-8 hours, and change the water for 3 hours in between. -4 times, to reduce the garlic odor and remove a layer of film on the garlic, then remove it, drain the water, put it in boiling water and keep stirring, blanching for 2 minutes, quickly remove it, and immediately pour it into the flowing water After fully cooling in cold water, remove and dry the surface moisture of garlic for later use; take another 10 kg of distiller's grains from brewing red wine and 1000 mesh fine powder of flavor marinade (such as 10 kg of salt, 3 kg of pepper, 5 kg of pepper, 1 star anise Kg, 0.5 kg of cloves, 0.3 kg of monosodium glutamate, 0.2 kg of sodium inosinate) 20 kg are mixed and stirred evenly, mixed with 90 kg of the above-mentioned dried garlic, ...

Embodiment 2

[0025] Choose white-skinned fresh garlic with plump heads, no water loss, wilting, fine texture, and no buds. Peel off the skin of the garlic cloves by hand to get garlic, put the garlic in clean water and rinse for 6-8 hours, and change the water 3-4 times in the middle , to reduce the peculiar smell of garlic, and remove a layer of film on the garlic, then fish out, drain the water, put in boiling water and stir constantly, blanch for 2 minutes, quickly remove, and immediately pour into flowing cold water to fully After cooling, remove and dry the surface moisture of garlic for later use; take another 10 kg of distiller's grains for brewing red wine and 600 mesh fine powder of flavor marinade (such as 20 kg of salt, 3 kg of cumin, 1 kg of five-spice powder, 5 kg of pepper , chicken essence 1 kg) and 30 kg are mixed evenly, then mixed with 240 kg of dried garlic above, put into a marinating vat, and marinated at 15°C for 50 days, then taken out, quickly rinsed with pure water ...

Embodiment 3

[0027] Choose white-skinned fresh garlic with plump heads, no water loss, wilting, fine texture, and no buds. Peel off the skin of the garlic cloves by hand to get garlic, put the garlic in clean water and rinse for 6-8 hours, and change the water 3-4 times in the middle , to reduce the peculiar smell of garlic, and remove a layer of film on the garlic, then fish out, drain the water, put in boiling water and stir constantly, blanch for 2 minutes, quickly remove, and immediately pour into flowing cold water to fully After cooling, remove and dry the surface moisture of garlic for later use; take another 10 kg of distiller's grains for brewing red wine and 25 kg of 800-mesh fine powder of flavor marinade (such as 20 kg of salt, 5 kg of black tea) and mix them evenly. Mix and stir 210 kg dried garlic evenly, put it into a marinating tank, and marinate it at 12°C for 58 days, then take it out, and quickly wash off the flavored marinade adhering to the surface of the garlic with pu...

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Abstract

The invention discloses a preparation method of a garlic flavored food, which belongs to the field of food processing. The concrete method comprises the following processing steps: processing raw materials; preparing a flavored pickling material; pickling; finishing garlic puree; packaging; and sterilizing. According to the method, the garlic puree is pickled by red wine vinasse and flavor condiments in a low-temperature environment of 10-15 DEG C. The garlic flavored food keeps the inherent crispy taste and nutritional ingredients of garlic, and meanwhile, flavoring substances with special flavors are added, so that the food is distinctive, has a unique style, tastes fresh, tender and crisp, and is a delicious dish to be eaten together with rice. The garlic flavored food is further dried to control the moisture at 4%-6%, so that the prepared leisure food with garlic flavor is suitable for people to carry, and convenient to eat. The preparation method disclosed by the invention is simple, low in cost, and applicable to industrial production, and has good market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of garlic-flavored food. 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 fat, lowering blood sugar, anti-atherosclerosis, anti-tumor, and improving the immune function of the body. It is generally recognized, forming an international and domestic garlic consumption boom. Followed by the emergence of garlic products, such as garlic capsules, garlic slices, etc., compared with traditional sweet and sour garl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L19/20A23L33/00A23V2002/00A23V2200/30
Inventor 张志年其他发明人请求不公开姓名
Owner JIANGSU QIANYAOTANG GUOYI RES INST CO LTD
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