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Garlic sauce with intensified favor of fresh garlic without garlic odor

A technology of fresh garlic and garlic sauce, applied in application, food preparation, food science, etc., can solve problems that have not yet appeared, and achieve the effects of stable product quality, retention of active ingredients and health functions, and long shelf life

Inactive Publication Date: 2014-07-23
贵州省轻工业科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the existing garlic sauce products on the market are basically compound products of several raw materials and sweet and sour garlic sauce, and there is no pure garlic sauce product with both fresh garlic flavor and no odor

Method used

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Embodiment Construction

[0021] The present invention will be further described below with reference to specific embodiments.

[0022] The preparation process of the garlic sauce with enhanced fresh garlic flavor and no garlic odor of the present invention comprises the following steps:

[0023] 1. Preparation of fresh garlic flavor substances

[0024] 1A. Cut fresh garlic into pieces, split into petals, remove stems, and soak in water for 3 hours;

[0025] 1B. Peel the skin with a peeling machine for 5 minutes, then rinse and sort;

[0026] 1C. Add water according to the weight ratio of garlic: water = 1:1, grind to make garlic slurry;

[0027] 1D. Use edible acetic acid to adjust the pH of the garlic slurry to 4, and place it for 20-24 hours; squeeze the juice, and let the juice stand for 4-8 hours; remove the supernatant, and obtain the lower white precipitated slurry, which is fresh garlic flavor substance;

[0028] 2. Prepare garlic-free garlic sauce semi-finished products

[0029] 2A. After...

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PUM

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Abstract

The invention relates to the technical field of food making, and in particular to garlic sauce with intensified favor of fresh garlic without garlic odor. The making process of the fresh sauce comprises the following steps: preparing fresh garlic favor substances, making a half finished product, namely, garlic sauce without garlic odor, and making a finished product, namely, the garlic sauce with intensified fresh garlic favor. The garlic sauce made by using the process provided by the invention has the color of fresh garlic, is good in favor, maintains effective components and healthcare functions of garlic, can be used in cold vegetable dish in sauce, noodle and domestic cooking, and is stable in quality and long in expiration date, and the production process is applicable to industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a garlic sauce with enhanced fresh garlic flavor and no garlic odor. Background technique [0002] Along with the quickening of modern life rhythm, convenience condiment is more and more subject to people's welcome. Garlic is one of the essential condiments at home, but it should not be stored for a long time. If it is not properly stored, it will easily become moldy and germinate, which will affect its edible value. In addition, although garlic itself is tasteless and odorless, when the tissue structure of garlic is destroyed, the decomposition substances of alliin in garlic under the action of allininase will emit garlic odor. There will be an unpleasant odor. That is to say, people like the unique local flavor and health care function that garlic possesses, yet, be afraid of the stink that produces after eating garlic again. [0003] At present, the existing garlic ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/212A23L27/60A23L19/00
CPCA23L19/09A23L27/60
Inventor 曾荣妹韩琳谌永前吴广黔
Owner 贵州省轻工业科学研究所
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