Production method of white sugar garlic

Abstract

The invention relates to a production method of white sugar garlic. The process sequence comprises the following steps: raw material selection, cleaning, soaking and salting, preserving, re-cleaning, batching, impregnating, draining, packaging, sterilizing, air drying and boxing, wherein for the soaking and salting step, fresh garlic, water and salt are mixed in a mass ratio of 15:10:1 and soaked and salted for 4-8 days, and water in the bottom of a pit is pumped to the upper part for exchange in a soaking and salting process; for the batching step, 60 kg of garlic is added with 40 kg of water, 9-11 kg of white sugar, 1.5-2.5 kg of monosodium glutamate, 2-3 kg of vinegar, 100-200 g of acetic acid, 80-100 g of citric acid, 46-54 g of sodium cyclamate, 10-15 g of acesulfame potassium, 5-7 g of saccharin, 46-54 g of aspartame, 18-22 g of ethylene diamine tetraacetic acid disodium salt, 7-9 g of sodium dehydroacetate, 22-26 g of sodium benzoate and 46-54 g of D-sodium erythorbate. The white sugar garlic is fresh and sweet, is not greasy, has slight sour taste, is unique in flavor, and adapts to the taste of eaters in vast regions.

Description

technical field [0001] The invention belongs to a production method of preserved vegetable food, in particular to a production method of white sugar garlic instant food. Background technique [0002] There are many kinds of ready-to-eat foods for pickled vegetables. Due to different regions and different tastes, in the past, shredded mustard mustard, slices of mustard mustard, cores of mustard mustard, pickled vegetables, shredded bamboo shoots, shredded bamboo shoots, eggplant, milk melon, and radish strips , longan radish head, pearl onion and vinegar garlic etc., though being liked by the masses, still can't satisfy the requirement of numerous eaters in a wide range. Many pickled vegetable production enterprises strive to research and develop new varieties of ready-to-eat vegetables that have unique taste and can meet the preferences of more consumers in a wider range as much as possible, so as to enrich people's food resources and meet people's dietary needs. Contents ...

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of ready-to-eat foods for pickled vegetables. Due to different regions and different tastes, in the past, shredded mustard mustard, slices of mustard mustard, cores of mustard mustard, pickled vegetables, shredded bamboo shoots, shredded bamboo shoots, eggplant, milk melon, and radish strips , longan radish head, pearl onion and vinegar garlic, etc., although they are loved by the masses, they still cannot satisfy the requirements of many eaters in a wide range.