Method for rapidly producing sweet and sour garlic by ultra-high pressure

Abstract

The present invention belongs to the field of deep processing of agricultural products and particularly relates to a method for rapidly producing sweet and sour garlic by ultra-high pressure. The method comprises the following steps: garlic cloves are prepared from a garlic raw material, bagging is conducted, sour pickling liquid is added, and treating at 400-1,000 MPa is conducted for 1-20 minutes to obtain the sweet and sour garlic. The method is short in production cycle and the sweet and sour garlic can be produced in 1 hour in a case of the pretreated garlic cloves. The dormancy-breakingraw material can be used and the raw material is not restricted by production season. The production processes are simple and save manpower, energy and water, raw material and production costs are greatly reduced. The production processes are hygienic and free of nutrient loss and environmental pollution. All in all, the method basically overcomes related shortcomings of traditional sweet and sourgarlic production technology.

Description

technical field [0001] The invention belongs to the field of deep processing of agricultural products, in particular to a method for rapidly producing sweet and sour garlic with ultra-high pressure. The sweet and sour garlic referred to in the present invention refers to a processed garlic product with a sugar and sour taste, and the sour taste may come from vinegar or other organic and edible acids such as lactic acid and citric acid. Background technique [0002] Modern science and technology have confirmed that garlic contains alliin, fructan, fructooligosaccharide, lectin and other nutrients, which have anti-tumor, anti-oxidation, anti-aging, improve immunity, lower blood fat, lower blood pressure, lower blood sugar It is one of the anti-tumor health functional foods announced by the Food and Agriculture Organization of the United Nations. Therefore, the consumption of garlic has increased year by year, which has greatly promoted the development of my country's garlic ind...

AI Technical Summary

Problems solved by technology

Therefore, the main disadvantages of traditional sweet and sour garlic production are: ① because only dormant (that is, not through the vernalization physiological process) raw materials can be used for production, the production season is limited (only freshly harvested garlic raw materials can be used); This is because the use of garlic that breaks dormancy (that is, through the physiological process of vernalization) (generally refers to garlic raw materials that have been harvested for about a month) often causes garlic cloves to turn green (home-made, green laba garlic, which uses (2) due to the need to remove the irritating garlic odor, a sufficient soaking process of 2-3 weeks is required to remove the garlic odor, but due to the limitations of the soaking site and containers, the raw materials are on the market It is difficult to produce in large quantities, that is, the production scale is limited; 3. The soaking process is not only small in scale, but also has a long production cycle (generally needs 3-4 months), and consumes a large amount of labor because of constantly changing water, which greatly increases production costs; 4. Mosquitoes Flies like the smell of garlic, which leads to food safety hazards caused by mosquito bites during the production process; ⑤ During the production and processing process, the oxidation loss of nutrients in the raw materials and the loss of juice are serious, thus reducing the nutritional value and health value of sweet and sour garlic; ⑥Pollution of the environment: During the soaking process, the air flow in the production environment causes the pungent garlic odor of the surrounding environment to pollute the surrounding air, and the garlic odor of a large amount of wastewater discharged at the same time pollutes the underground drainage system

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