Garlic-flavor sauce and processing method thereof

A garlic sauce and garlic technology, which is applied in the directions of alcohol-containing food ingredients, oil-containing food ingredients, food science, etc., can solve the problems of short shelf life and health hazards, and achieve the effect of long shelf life, improving work efficiency and prolonging shelf life.

Inactive Publication Date: 2017-08-18
刘少英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Garlic sauce is a traditional seasoning product in China. As a unique seasoning sauce, it is very popular among people. Garlic sauce has the characteristics of moderate taste and appetizing. It is also rich in vitamins, capsaicin, protein, minerals, etc. Nutritional ingredients have a wide market base and great economic value, so they have been paid attention to by production and processing companies. However, the garlic paste produced by the prior art often has certain defects, such as short shelf life and added in the production process. There are preservatives and other elements that are harmful to people's health, so they do not meet people's needs and need to be further improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The present embodiment provides a kind of garlic paste, is made up of the raw material of following weight portion:

[0037] Chili 1000g

[0038] Garlic 500g

[0039] Bean drum 300g

[0040] Ginger paste 300g

[0041] Edible salt 80g

[0042] Liquor 100g

[0043] Vegetable oil 2000g.

[0044] In this embodiment, the minced ginger is fermented from ground ginger, and the fermentation time is 10 days.

[0045] In this embodiment, the vegetable oil is peanut oil.

[0046] The present embodiment provides a kind of processing method of garlic paste, comprises the following steps:

[0047] (1) Take raw materials according to the ratio of parts by weight of raw materials;

[0048] (2) pepper and garlic are cleaned, and chopped and dehydrated;

[0049] (3) adding edible salt and white wine to the chopped and dehydrated chili and garlic, stirring evenly to form a chili-garlic mixed sauce;

[0050] (4) Stir-fry the bean drum and minced ginger, add it to the chili and ga...

Embodiment 2

[0055] The present embodiment provides a kind of garlic paste, is made up of the raw material of following weight portion:

[0056] Chili 1500g

[0057] Garlic 500g

[0058] Bean drum 250g

[0059] Ginger paste 250g

[0060] Edible salt 100g

[0061] Liquor 100g

[0062] Vegetable oil 1500g.

[0063] In this example, the minced ginger is ground and fermented, and the fermentation time is 7 days.

[0064] In this embodiment, the vegetable oil is one or a combination of peanut oil, hemp oil, rapeseed oil, soybean oil, cottonseed oil, sesame oil, sunflower oil, palm oil, rapeseed oil, corn oil or olive oil .

[0065] The present embodiment provides a kind of processing method of garlic paste, comprises the following steps:

[0066] (1) Take raw materials according to the ratio of parts by weight of raw materials;

[0067] (2) pepper and garlic are cleaned, and chopped and dehydrated;

[0068] (3) adding edible salt and white wine to the chopped and dehydrated chili and ...

Embodiment 3

[0074] The present embodiment provides a kind of garlic paste, is made up of the raw material of following weight portion:

[0075] Chili 1500g

[0076] Garlic 1000g

[0077] Bean drum 150g

[0078] Ginger paste 150g

[0079] Edible salt 100g

[0080] Liquor 100g

[0081] Vegetable oil 1000g.

[0082] In this example, the minced ginger is ground and fermented, and the fermentation time is 7 days.

[0083] In this embodiment, the vegetable oil is one or a combination of peanut oil, hemp oil, rapeseed oil, soybean oil, cottonseed oil, sesame oil, sunflower oil, palm oil, rapeseed oil, corn oil or olive oil .

[0084] The present embodiment provides a kind of processing method of garlic paste, comprises the following steps:

[0085] (1) Take raw materials according to the ratio of parts by weight of raw materials;

[0086] (2) pepper and garlic are cleaned, and chopped and dehydrated;

[0087](3) adding edible salt and white wine to the chopped and dehydrated chili and ...

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PUM

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Abstract

The invention provides garlic-flavor sauce, prepared from the following raw materials in parts by weight: 1-30 parts of chili, 1-10 parts of garlic, 0.1-5 parts of fermented soya beans, 0.1-5 parts of minced ginger, 0.1-3 parts of edible salt, 0.1-3 parts of white wine and 1-30 parts of vegetable oil. The garlic-flavor sauce provided by the invention has the advantages of good mouthfeel, edible safety and long shelf life, the sauce has efficient antiseptic and freshness-preserving effects without adding any additive, so a safe food is provided for people; and the processing method has the characteristics of high efficiency, environmental protection and simple operation, effectively prolongs the shelf life of the sauce, greatly improves the working efficiency and reduces the production cost.

Description

technical field [0001] The invention relates to the technical field of chili sauce processing, in particular to garlic paste and a processing method thereof. Background technique [0002] Garlic sauce is a traditional seasoning product in China. As a unique seasoning sauce, it is very popular among people. Garlic sauce has the characteristics of moderate taste and appetizing. It is also rich in vitamins, capsaicin, protein, minerals, etc. Nutritional ingredients have a wide market base and great economic value, so they have been paid attention to by production and processing companies. However, the garlic paste produced by the prior art often has certain defects, such as short shelf life and added in the production process. There are preservatives and other elements that are harmful to people's health, so they do not meet people's needs and need to be further improved. Contents of the invention [0003] The technical problem to be solved by the present invention is to pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23V2002/00A23V2250/08A23V2250/18
Inventor 刘少英陈健明
Owner 刘少英
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