Mushed garlic producing process with control on greening and its product

Abstract

The present invention relates to mashed garlic producing process capable of preventing greening and its product, and belongs to the field of agricultural product processing technology. The process includes the steps of material treatment, separating into garlic flakes, eliminating coat, washing, blanching while adding L-cysteine in 0.16 wt%, preparing mashed garlic, blending, packing and sterilizing. The garlic material is garlic without passing through cold storage or garlic passing through cold storage and treatment at 22-35 deg.c for 15 days. The process is efficiency and safe, and has white mashed garlic product with well maintained nutritious components and flavor and high quality.

Description

1. Technical field

[0001] The invention relates to a method for controlling the greening phenomenon in the processing of mashed garlic and a product thereof, which belongs to the technical field of agricultural product processing and is specially used in the processing technology of mashed garlic. 2. Background technology

[0002] Garlic (Allium Sativum), also known as garlic and garlic alone, is the bulb of the Allium plant garlic in the Liliaceae family, and is generally planted all over the world. Garlic not only has balanced nutritional components, but also has good medicinal value. As early as 5,000 years ago, people began to use garlic to prevent and treat diseases. "The Old Testament - Ancient Egypt" records that the ancient Egyptians let slaves eat more garlic in order to make their slaves strong. my country's "Compendium of Materia Medica" also records that garlic has miraculous effects such as detoxifying, dispelling bloat, disinfecting gas, removing wind and cold...

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