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Preparation process of sugar vinegar garlic

A production process, sweet and sour technology, applied in the field of sweet and sour garlic production process, can solve the problems of short storage time, easy deterioration and change of taste of sweet and sour garlic, and achieve the effect of long shelf life and good taste

Active Publication Date: 2014-07-30
菏泽天鸿果蔬股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sweet and sour garlic pickled by the existing method has a short storage time and is easy to deteriorate and change taste

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] The present invention will be further described below with specific embodiment:

[0021] A kind of manufacture craft of sweet and sour garlic, the manufacture craft step of sweet and sour garlic is as follows:

[0022] a. Raw material selection: raw materials should choose fresh garlic heads with white and plump skin, neat bulbs, and fresh and tender texture; the harvest period is about a week before and after the Lunar New Year's Day, and the late harvest is old and spicy, easy to burst, and the skin is easy to change Red, affecting appearance and taste;

[0023] b. Sorting, peeling, and stem removal: After the garlic enters the factory, organize and process it in time, peel off 1-2 layers of garlic skin (leave 2-3 layers of tender skin), and then cut off the roots and garlic stems, and the roots need to be flattened , it is required not to leave stubble, not to hurt the garlic cloves, leave about 2 cm of garlic stems, cut off the excess parts, the length of the garli...

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PUM

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Abstract

A preparation process of sugar vinegar garlics comprises the following steps: a. raw material selection; b. sorting, peeling, and stem removal; c. grading; d. cleaning, and draining; e. salting, wherein 1, the salting materials comprise 100kg-200kg of fresh garlics, 100kg-150kg of water, 1kg-8kg of white sugar, 1kg-6kg of table salt (non-iodized salt), 1kg-8kg of glacial acetic acid, 0.01kg-0.1kg of acesulfame potassium (acesulfame K), and 0.1kg-0.5kg of potassium sorbate; 2, 1kg-6kg of table salt is added into 100 kg of garlics for salting, and the auxiliary materials of glacial acetic acid, white sugar, acesulfame potassium and potassium sorbate are added according to the proportions for salting; 3, the salted product is detected, and is packaged and sold when meeting national standard requirements; f. selection, and inner packaging; g. outer packaging; h. finished product stacking in a warehouse.

Description

technical field [0001] The invention relates to food processing, in particular to a production process of sweet and sour garlic. Background technique [0002] Sweet and sour garlic is rich in protein, fat, sugar, vitamins and various amino acids, trace elements and various volatile sulfur compounds needed by the human body, which are beneficial to the human body. It can enhance the physiological function of the human body, promote metabolism and delay aging. Prevent cardiovascular disease and enhance immunity. At the same time, it is very popular because of its sweet and sour, tender and crisp, refreshing fragrance and unique flavor. [0003] There are many ways to pickle sweet and sour garlic, but they are basically the same. The sweet and sour garlic pickled by the existing method has a short storage time and is easy to deteriorate and change taste. Contents of the invention [0004] The purpose of this invention is to provide a kind of sweet-and-sour garlic with lon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2002/00A23V2250/628A23V2250/242
Inventor 施绍安陈春雷
Owner 菏泽天鸿果蔬股份有限公司
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