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Preserved garlic making method

A production method and technology of soaking garlic, which can be used in food preparation, application, food science, etc., and can solve the problems of unfitness for diabetics, irritating odor, etc.

Inactive Publication Date: 2004-12-29
易继先
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Garlic is a kind of seasoning food, which is widely used by people. It not only has the effect of seasoning, but also has the effect of sterilization. The latest research proves that it also has the effect of anti-cancer. However, its disadvantage is that it has a pungent odor. There is an unpleasant smell in people's mouths within a certain period of time. At present, there is a method of drowning garlic. The method is to put garlic into a solution of salt and sugar and drown it. The garlic that is drowned by this method is white. Has a sweet and salty taste, not suitable for diabetics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0005] Example 1: After washing 50 kilograms of garlic, put it in a container, pour white vinegar into the container and submerge the garlic, and submerge it at room temperature for 13-20 days, and the submerged garlic after submerging will be light green after peeling Sugar-free, crisp but not sour when eaten, no irritating odor, and the soaked vinegar can be drunk directly.

Embodiment 2

[0006] Example 2: After washing 50 kilograms of garlic in separate petals, put them in a container, pour white vinegar into the container to cover the garlic, and soak them for 13-20 days at normal temperature. The light green color does not contain sugar, it is crisp but not sour when eaten, and has no irritating peculiar smell. The vinegar liquid after soaking can be drunk directly.

Embodiment 3

[0007] Example 3: After 50 kilograms of garlic were peeled and washed, put them in a container, pour white vinegar into the container and submerge the garlic, and submerge at room temperature for 13-20 days, and peel the submerged garlic after submerging. Afterwards, it is light green and does not contain sugar. It is crisp but not sour when eaten, and has no irritating odor. The vinegar liquid after flooding can be drunk directly.

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PUM

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Abstract

The making process of pickled garlic includes washing and soaking in white vinegar for pickling at normal temperature. The pickled garlic is green, crisp, not sour and suitable for diabetics to eat owing to no sugar contained, and has no irritative smell. The vinegar after pickling may be drunk directly.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making soaked garlic. Background technique [0002] Garlic is a kind of seasoning food, which is widely used by people. It not only has the effect of seasoning, but also has the effect of sterilization. The latest research proves that it also has the effect of anti-cancer. However, its disadvantage is that it has a pungent odor. There is an unpleasant smell in people's mouths within a certain period of time. At present, there is a method of drowning garlic. The method is to put garlic into a solution of salt and sugar and drown it. The garlic that is drowned by this method is white. It has a sweet and salty taste and is not suitable for diabetics. Contents of the invention [0003] The object of the present invention is to provide a method for making submerged garlic. The submerged garlic produced by the method not only does not have the original pungent smell of garlic...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 易继先
Owner 易继先
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