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Garlic product and production method thereof

A production method and garlic technology, applied in the food field, can solve problems such as strong garlic taste, and achieve the effects of good taste, enhanced bactericidal effect, and rich nutrition.

Inactive Publication Date: 2015-12-23
郝洋滈
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although its irritation has been reduced to a certain extent after fermentation, there is still a strong garlic flavor after eating

Method used

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  • Garlic product and production method thereof
  • Garlic product and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A garlic product comprising the following components:

[0036]

[0037] refer to figure 1 , the garlic product is made by the following method:

[0038] Step 1, weighing each raw material according to the above weight, soaking the black garlic in honey, and taking out the black garlic after the black garlic is fully soaked in the honey. In step 2, green tea powder, peppermint powder, and Moringa powder are mixed into an auxiliary material powder, and the auxiliary material powder is evenly dispersed on the surface of the black garlic. Step 3, drying the powder-coated black garlic in a thermostat at 45° C. for 3 hours, and then naturally cooling to room temperature to obtain a garlic product. The mint powder is preferably made by pulverizing mint leaves to improve the quality and mouthfeel of the mint powder; the green tea powder is preferably made by pulverizing green tea leaves. The black garlic is directly purchased from the market, and the one with the highest ...

Embodiment 2

[0044] A garlic product comprising the following components:

[0045]

[0046] The garlic product is made by the following methods:

[0047] Step 1, weighing each raw material according to the above weight, soaking the black garlic in honey for 22 hours, and taking out the black garlic after the black garlic is fully soaked in the honey. In step 2, green tea powder, peppermint powder, and Moringa powder are mixed into an auxiliary material powder, and the auxiliary material powder is evenly dispersed on the surface of the black garlic. Step 3, drying the black garlic coated with powder in a constant temperature box at 40° C. for 33 hours, and then naturally cooling to room temperature to obtain a garlic product.

Embodiment 3

[0049] A garlic product comprising the following components:

[0050]

[0051]The garlic product is made by the following methods:

[0052] Step 1, weighing each raw material according to the above weight, soaking the black garlic in honey for 12 hours, and taking out the black garlic after the black garlic is fully soaked in the honey. In step 2, green tea powder, peppermint powder, and Moringa powder are mixed into an auxiliary material powder, and the auxiliary material powder is evenly dispersed on the surface of the black garlic. Step 3, drying the black garlic coated with powder in a constant temperature box at 45° C. for 5 hours, and then naturally cooling to room temperature to obtain a garlic product.

[0053] Before the black garlic is soaked in honey, the black garlic is first punctured. In this embodiment, the black garlic is punctured with a bed of nails. The average number of holes in the black garlic is 10-20. Because the black garlic is punctured, after th...

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PUM

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Abstract

The invention relates to a garlic product and a production method thereof and belongs to the technical field of foods. The garlic product is mainly prepared from the following components in parts by weight: 80-85 parts of black garlic, 8-12 parts of honey, 3-6 parts of green tea powder, 1-2 parts of mint powder and 1-2 parts of horseradish tree powder. According to the garlic product, the black garlic is used as a raw material, and the honey, mint powder, green tea powder and horseradish tree powder are added and are used as auxiliary materials; and the garlic flavor is alleviated and the spicy taste of the garlic also can be alleviated, so that the garlic product becomes a food which has abundant nutrients and has health and nourishing effects.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a garlic product and a preparation method thereof. Background technique [0002] Garlic is a seasoning and food, which is widely used in various cuisines in our country. Because garlic tastes pungent, it is more irritating to the stomach of the human body. Therefore, garlic is generally fermented in order to reduce the spicy taste and alleviate the hot nature. Although its irritation has been reduced to a certain extent through fermentation, there is still a strong garlic flavor after eating. Contents of the invention [0003] The first object of the present invention is to provide a garlic product, which has the advantages of lighter garlic flavor and better taste. [0004] The second object of the present invention is to provide a method for preparing the garlic product. In this method, the garlic is fermented and then blended with auxiliary materials, so that the garlic has t...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 郝洋滈
Owner 郝洋滈
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