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Canned mashed garlic and its production process

A processing technology, technology of mashed garlic, applied in the field of canned garlic and its processing technology, can solve the problems of poor process control, short shelf life, waste, etc., and achieve the effects of convenient use, reduced garlic odor, and long shelf life

Inactive Publication Date: 2007-11-07
山东一品农产集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the traditionally made mashed garlic has a strong odor and a short shelf life. In addition, the poor process control will make the product turn green and affect people's appetite; moreover, it has a bad taste and no crispness.
This not only affects the sales of products, but also causes a lot of waste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select fresh, white, non-rotten and mildewed garlic cloves for use; peel the selected garlic cloves, and cut off the roots of the garlic; Attachments and other impurities; then add 0.5% citric acid and 3% salt in clear water to blanch the garlic; the blanching temperature is 95°C, and the time is 3 minutes; the blanched garlic is immediately cooled with cold water, and the Remove the cooled garlic, and remove the water on the surface of the garlic; use a crusher to crush the garlic until it reaches the fineness of the garlic paste; then use a mixer to mix 100kg of garlic paste, 20kg of water, 4kg of 95% citric acid, 5kg of table salt and 0.14kg of 96% sodium ascorbate are evenly blended; the prepared mashed garlic is poured into canned jars with a filling machine; then sealed with a vacuum capping machine; the canned food is sterilized at 95°C for 30 minutes, Cool immediately afterwards; then pack and put into storage.

[0019] Wherein: 95% citric acid, 96% sodium asco...

Embodiment 2

[0021] Select fresh, white, non-rotten and mildewed garlic cloves for use; peel the selected garlic cloves, and cut off the roots of the garlic; Attachments and other impurities; then add 0.6% citric acid and 6% salt in clear water to blanch the garlic; the blanching temperature is 95°C, and the time is 3 minutes; the blanched garlic is immediately cooled with cold water, and the Remove the chilled garlic and remove the water on the surface of the garlic; use a crusher to crush the garlic into a puree; then use a mixer to mix 100kg of garlic, 10kg of water, 0.2kg of 95% citric acid, 0.8kg of table salt and 0.01kg of 96% sodium ascorbate are evenly reconciled; the prepared mashed garlic is poured into canned jars with a filling machine; then sealed with a vacuum capping machine; the canned food is sterilized at 95°C for 30 minutes, Cool immediately after sterilization; then pack and store.

Embodiment 3

[0023] Select fresh, white, non-rotten and mildewed garlic cloves for use; peel the selected garlic cloves, and cut off the roots of the garlic; Attachments and other impurities; then add 0.2% citric acid and 2% salt in clear water to blanch the garlic; the blanching temperature is 95°C, and the time is 3 minutes; the blanched garlic is immediately cooled with cold water, and the Remove the chilled garlic and remove the water on the surface of the garlic; use a crusher to crush the garlic into a puree; then use a mixer to mix 100kg of garlic, 30kg of water, 8kg of 95% citric acid, and salt 10kg, 96% sodium ascorbate 0.18kg are evenly reconciled; use the filling machine to pour the prepared mashed garlic into the can bottle; then seal it with a vacuum capping machine; sterilize the can at 95°C for 30 minutes, after sterilization Cool immediately; pack for storage later.

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PUM

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Abstract

The present invention discloses canned mashed garlic and its production process. The cannned mashed garlic is produced with garlic, water, citric acid, salt and sodium ascorbate, and through the steps of sorting garlic, decorticating, cutting off top, washing, scalding, cooling, dropping, mashing, blending and packing. The canned mashed garlic has the nutritive components of garlic well preserved, no trend of become green, reduced bad smell and long preservation period, and may be eaten directly or for seasoning.

Description

technical field [0001] The invention relates to a deep-processed product of garlic and its processing technology, in particular to a canned garlic paste and its processing technology. Background technique [0002] At present, the traditionally made mashed garlic has a strong odor and a short shelf life. In addition, poor process control will cause the product to turn green and affect people's appetite; moreover, it has a bad taste and no crispness. This not only affects the sales of products, but also causes a lot of waste. Contents of the invention [0003] The technical task of the present invention is to provide a can of mashed garlic and its processing technology. [0004] The technical task of the present invention is achieved in the following manner, the canned garlic is made of the following raw materials: garlic, water, citric acid, salt, sodium ascorbate; [0005] The weight ratio of each raw material is: mashed garlic: 100 parts, water 10-30 parts, citric acid:...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/015A23B7/154A23L19/00A23L5/20
Inventor 韩春余罗世芝李霞李学敏苏钦东苏骞孟祥岭曹梦辉
Owner 山东一品农产集团有限公司
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