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Environment-friendly and energy-saving black garlic production process

A production process, environmental protection and energy-saving technology, applied in the field of condiment production, can solve problems such as affecting the taste and nutritional components of black garlic, and achieve the effects of sweet, sour, soft, waxy, non-irritating, low production cost, and good economic benefits.

Inactive Publication Date: 2018-01-19
太仓市林港农场专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process and fermentation time period provided by this patent affect the taste and nutritional components of black garlic

Method used

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Examples

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Effect test

Embodiment Construction

[0033] The present invention will be further described below through specific examples, but the examples do not limit the protection scope of the present invention.

[0034] A kind of environmental protection and energy-saving black garlic production technology provided by the present invention, described production technology comprises the following steps:

[0035] 1) Selection of white garlic

[0036] Use whole, plump, unpeeled white garlic with no mildew spots, remove the moss base, root hairs and stems, wash and drain;

[0037] 2) Soak and dry

[0038] Soak the white garlic that has been selected and processed in step 1) in clear water at a temperature of 40-50°C for 60-90 minutes, remove and dry;

[0039] 3) Bottling and sealing

[0040] Bottling the dried white garlic in step 2), bottling 1 to 2 heads of white garlic per 100ml of volume, and sealing after packing;

[0041] 4) Fermentation

[0042] Put the sealed bottle with white garlic into the fermentation box for...

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PUM

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Abstract

The invention discloses an environment-friendly and energy-saving black garlic production process which comprises the following steps: 1) selecting white garlic; 2) performing soaking and airing; 3) performing bottling and sealing; 4) performing fermentation; and 5) performing packaging. The production process ensures sufficient fermentation for 90 days, the obtained black garlic has sour and sweet taste, is soft and glutinous and is free of irritation, the fermentation process is free of additives, nutrients of the white garlic are sublimated, the piquancy of the white garlic is removed, theproduction cost is low, and the economic benefit is good.

Description

technical field [0001] The invention belongs to the technical field of condiment production, and in particular relates to an environment-friendly and energy-saving black garlic production process. Background technique [0002] Garlic is a condiment in the process of cooking delicious food, it is also a good nutrient, and it is an excellent green natural medicine. [0003] Black garlic, also known as fermented black garlic, is a food made from fresh raw garlic with its skin fermented in a fermentation box for 60-90 days. It can retain the original ingredients of raw garlic and the trace elements in black garlic High content, sweet and sour taste, no garlic. [0004] The super high nutritional value of black garlic and the taste of "sweet, soft and waxy" are gradually being recognized and recognized by people, and it is gradually becoming popular in people's lives. There is no garlic smell after eating, and it has the effect of anti-oxidation and anti-acidification. It is al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 单丽婷
Owner 太仓市林港农场专业合作社
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