Method for pickling sugar-vinegar garlic bolt

A technology of garlic moss and sweet and sour, applied in food preparation, preservation of fruits/vegetables with sugar, food science, etc., can solve the problems of garlic moss not easy to store, improper storage, waste, etc., to improve human body resistance, easy to store, and fragrant sweet effect

Inactive Publication Date: 2007-08-08
高阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because garlic moss is not easy to store, it often deteriorates due to improper storage during the harvest season, resulting in waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for pickling sweet and sour garlic moss, the raw materials are as follows, all in parts by weight:

[0017] 100 parts garlic moss 30 parts white sugar

[0018] 120 parts of vinegar, 5 parts of salt.

[0019] Proceed as follows:

[0020] (1) Boil the sugar and vinegar together, and let it cool down to room temperature for later use;

[0021] (2) Add water to the salt to a saturated concentration, boil, and let it cool to room temperature for later use;

[0022] (3) Take the fresh garlic moss, remove the stem head of the garlic moss and wash it, cut it into small sections with a length of 4 cm, soak the garlic moss section in the salt water of step (2) for 5 hours, then remove the garlic moss section and dry it;

[0023] (4) Put the garlic moss in step (3) into a jar, add the sweet and sour solution in step (1), seal it, and let it stand at room temperature for 13 days. That is, the product of sweet and sour garlic moss.

Embodiment 2

[0025] A method for pickling sweet and sour garlic moss, the raw materials are as follows, all in parts by weight:

[0026] 100 parts garlic moss 20 parts white sugar

[0027] 80 parts of vinegar, 3 parts of salt.

[0028] Proceed as follows:

[0029] (1) Boil the sugar and vinegar together, and let it cool down to room temperature for later use;

[0030] (2) Add water to the salt to a saturated concentration, boil, and let it cool to room temperature for later use;

[0031] (3) Take the fresh garlic moss, remove the stem head of the garlic moss and wash it, cut it into 3 cm long sections, soak the garlic moss section in the salt water of step (2) for 4 hours, then remove the garlic moss section and dry it;

[0032] (4) Put the garlic moss in step (3) into a jar, add the sweet and sour solution in step (1), seal it, and let it stand at room temperature for 17 days. That is, the product of sweet and sour garlic moss.

Embodiment 3

[0034] A method for pickling sweet and sour garlic moss, the raw materials are as follows, all in parts by weight:

[0035] 100 parts garlic moss 25 parts white sugar

[0036] 100 parts of vinegar and 4 parts of salt.

[0037] Proceed as follows:

[0038] (5) Boil the sugar and vinegar together, and let it cool down to room temperature for later use;

[0039] (6) Add water to the salt to a saturated concentration, boil, and let it cool to room temperature for later use;

[0040] (7) Take the fresh garlic moss, remove the stem head of the garlic moss and wash it, cut it into 5 cm long sections, soak the garlic moss section in the salt water of step (2) for 6 hours, then remove the garlic moss section and dry it;

[0041] (8) Put the garlic moss in step (3) into a jar, add the sweet and sour solution in step (1), seal it, and let it stand at room temperature for 15 days. That is, the product of sweet and sour garlic moss.

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PUM

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Abstract

The invention relates to a method for pickling sweat vinegar garlic with simple process, which pickles the garlic, sugar, and common salt. The invention can feed needed microelements to human body.

Description

(1) Technical field [0001] The invention relates to a pickling method of sweet and sour garlic moss, which belongs to the technical field of non-staple food processing. (2) Background technology [0002] Garlic moss is one of the common dishes on people’s dining table. Garlic moss contains various vitamins, amino acids, allicin and trace elements needed by the human body. Hemagglutination, increase fibrinolytic activity and prevent arteriosclerosis. It contains propylene disulfide and dipropylene disulfide, dipropylene sulfide and cycloalliin are very high. The anti-cancer elements germanium and selenium are 754PPm, ranking first among all vegetables. However, because garlic moss is not easy to store, it often deteriorates due to improper storage during the peak harvest season, resulting in waste. (3) Contents of the invention [0003] The invention aims at the deficiencies of the prior art, and provides a method for pickling sweet and sour garlic moss with low cost and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23B7/10A23B7/08A23L19/20
Inventor 高阳许福运
Owner 高阳
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