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Garlic can and preparation method thereof

A production method and garlic technology, applied in the field of food processing, can solve the problems of not much, pungent smell of garlic, etc., and achieve the effects of simple process flow, unique taste and easy processing.

Inactive Publication Date: 2017-09-26
XUZHOU KUNYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Garlic also has a bactericidal effect. At present, there are more and more deep-processed products of garlic. However, because the taste of garlic is relatively pungent and the taste is relatively spicy, there are not many products in canned food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The object of the present invention is to provide a kind of canned garlic and its preparation method, comprising the following raw materials in parts by weight: 60 parts of garlic, 15 parts of capers, 4 parts of white sugar, 8 parts of vinegar, 3 parts of table salt, 8 parts of carotene, 5 parts of rice wine, 3 parts of potassium sorbate, 3 parts of citric acid, 3 parts of honey.

[0020] Include the following steps:

[0021] 1) Choose undamaged, mildew-free fresh garlic;

[0022] 2) Peel and split the garlic with a peeling machine;

[0023] 3) Soak the garlic cloves in 3 parts of potassium sorbate for 6 hours, then drain the water;

[0024] 4) Soak the cleaned garlic cloves in a mixture of rice wine and water for 7 days;

[0025] 5) Take 4 parts of white sugar, 8 parts of vinegar, 3 parts of table salt, 8 parts of carotene, 5 parts of rice wine, 3 parts of potassium sorbate, 3 parts of citric acid, and 3 parts of honey mixed with water and cook together;

[0026] 6...

Embodiment 2

[0032] The object of the present invention is to provide a kind of canned garlic and its preparation method, comprising the following raw materials in parts by weight: 70 parts of garlic, 20 parts of capers, 5 parts of white sugar, 10 parts of vinegar, 5 parts of table salt, 10 parts of carotene, 6 parts of rice wine, 5 parts of potassium sorbate, 5 parts of citric acid, and 5 parts of honey.

[0033] Include the following steps:

[0034] 1) Choose undamaged, mildew-free fresh garlic;

[0035] 2) Peel and split the garlic with a peeling machine;

[0036] 3) Soak the garlic cloves in 5 parts of potassium sorbate for 10 hours, and drain the water;

[0037] 4) Soak the cleaned garlic cloves in a mixture of rice wine and water for 10 days;

[0038] 5) Take 5 parts of white sugar, 10 parts of vinegar, 5 parts of table salt, 10 parts of carotene, 6 parts of rice wine, 5 parts of potassium sorbate, 5 parts of citric acid, and 5 parts of honey mixed with water and cook together;

...

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PUM

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Abstract

The invention discloses a canned garlic and a production method thereof, which is characterized in that it comprises the following raw materials in parts by weight: 50-70 parts of garlic, 10-20 parts of capers, 2-5 parts of white sugar, and 5-10 parts of vinegar , 2‑5 parts of table salt, 5‑10 parts of carotene, 4‑6 parts of rice wine, 2‑5 parts of potassium sorbate, 2‑5 parts of citric acid, and 2‑5 parts of honey. The benefits of the present invention are that the canned garlic produced by the present invention has a simple technological process, is convenient for processing and storage, can effectively retain the nutritional components of garlic, and uses various auxiliary materials to cover up the pungent taste of garlic. It can better adapt to the taste preferences of the public and is beneficial to industrialized production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a canned garlic and a preparation method thereof. Background technique [0002] Garlic is a common food, rich in nutritional value, and has health care effects. Every 100 grams contains 69.8 grams of water, 4.4 grams of protein, 0.2 grams of fat, 23.6 grams of carbohydrates, 5 mg of calcium, 44 mg of phosphorus, and 0.4 mg of iron. mg, vitamin C3 mg. In addition, it also contains thiamine, riboflavin, niacin, allicin, citral, and trace elements such as selenium and germanium. Garlic also has a bactericidal effect. At present, there are more and more deep-processed products of garlic, but because the taste of garlic is more pungent and the taste is more pungent, there are not many products in canned food. Contents of the invention [0003] The object of the present invention is to provide a kind of canned garlic and its preparation method, comprising the following ra...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L27/00
CPCA23L19/03A23L27/00A23V2002/00
Inventor 桑作琳
Owner XUZHOU KUNYUAN FOOD
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