Pickling method of flavored garlic

Abstract

A pickling method of flavored garlic comprises steps as follows: (1), raw material preprocessing: large, neat and fresh garlic bulbs with pure white skin color are selected, fibrous roots of the fresh garlic are cut off, skin is peeled off, about 1.5 cm of garlic stems are reserved, mud and impurities are removed, and the garlic bulbs are washed and drained for standby application; (2), primary pickling: the garlic bulbs preprocessed in the step (1) are weighed in a weight ratio of the garlic bulbs to pickling materials being 10:(8-12), the garlic bulbs are stirred uniformly with the pickling materials, pickled in a cold storage at the temperature of 0-4 DEG C for 6 h and turned over once every 2 h, and the garlic bulbs are pickled uniformly; (3), secondary pickling: the garlic bulbs subjected to the primary pickling in the step (2) are taken out and placed in an airtight container, a pickling liquid is added, and the garlic bulbs are totally soaked by the pickling liquid and can be eaten after being sealed and pickled for 30-40 days. The method is simple, the operability is high, compared with other pickled garlic products, the garlic odor removal effect and the healthcare function are good, the healthcare function and great taste of the pickled garlic products can be enjoyed by people at ease, and the condition that people are fear to eat the pickled garlic products due to irritative garlic odor is prevented.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for pickling flavored garlic. Background technique [0002] Garlic is the bulb of the Allium plant in the Liliaceae family. It has a pungent taste and a strong garlic flavor. It is an important spice vegetable crop. It was first cultivated in countries along the Mediterranean Sea such as ancient Egypt, ancient Rome, and ancient Greece, and was mainly used to prevent plagues and treat diseases; Zhang Qian of the Han Dynasty made a mission to the Western Regions and introduced it to domestic cultivation. Many places around the world hold a grand garlic festival every year to showcase the diverse cuisines of garlic and publicize its powerful health benefits. Garlic is known as "the penicillin that grows in the ground". With the deepening of the research on its function at home and abroad, the health care function of garlic has been widely reported. Prevention of atherosclero...

AI Technical Summary

Problems solved by technology

This traditional preparation method mostly uses high-salt and high-acid treatment, which can also inhibit the activity of allinase, but it cannot completely kill allinase. Therefore, the garlic cells will be destroyed when peeled or chewed, and the remaining garlic will The enzyme then acts on alliin to produce sulfur-containing compounds, resulting in a strong garlic smell

[0005] The traditional method of pickled garlic products does not do special treatment to the garlic taste, and at the same time, the garlic taste in the garlic is still heavy after a long time of soaking. The existing garlic pickled products play a health role in garlic, and do not increase other Health raw materials, the effect of health care is relatively simple