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Special flavor minced garlic and manufacture method thereof

The technology of minced garlic and garlic head is applied in the field of flavored minced garlic and its production, which can solve the problems of inconspicuous aroma of garlic head, heavy spicy taste, oily and greasy, etc., and achieve the effects of unique flavor, delicate taste and moderate salinity.

Inactive Publication Date: 2012-10-03
SHANGHAI JIAOTONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the minced garlic produced by this method has a single flavor, is oily and greasy, and has a high salt ratio of 8.2-10.6%, which is difficult to meet the needs of the public;
[0006] Chinese invention patent application publication CN1234195A (disclosure date: 1999.11.10) discloses a kind of minced garlic sauce; but the ratio of capsicum in this minced garlic sauce is as high as 50-55%, and the ratio of garlic is only 5-25%, and the spicy taste is very strong. Heavy, the fragrance of garlic itself is not prominent, and the auxiliary materials are only salt, sugar, monosodium glutamate, bean paste, etc. The finished product is obtained only after simple mixing and mixing of the auxiliary materials and main ingredients, so the flavor of the garlic sauce lacks softness, three-dimensionality, diversity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Preparation of slightly spicy minced garlic

[0045] Step 1, preparing materials according to the following weight ratio: 53.6% of garlic, 5% of refined table salt, 40% of drinking water, 0.1% of xanthan gum, 1% of chili powder, 0.1% of chicken essence, 0.1% of pepper powder, and 0.1% of white pepper powder;

[0046] Step 2: Wash and peel the garlic, pre-boil the garlic in water at 95°C for 0.5 minutes, add water to grind;

[0047] Step 3, mix the chili powder, pepper powder, and white pepper powder in proportion and add them to the minced garlic;

[0048] Step 4: adding salt, chicken essence, and xanthan gum, heating and seasoning, and after rubber grinding, canning the obtained slightly spicy minced garlic, and sterilizing at 100° C. for 5 minutes to obtain a finished product.

[0049] The implementation effect of this embodiment: in the minced garlic product obtained at last, the proportion of garlic is high, after blanching, the spicy taste of garlic itself is redu...

Embodiment 2

[0051] The steps of this embodiment are the same as those in Embodiment 1, the difference is that:

[0052] In step 1, the ingredients are prepared according to the following weight ratio: 57.5% of garlic, 10% of refined table salt, 25% of drinking water, 0.5% of xanthan gum, 5% of chili powder, 0.5% of chicken essence, 1% of pepper powder, and 0.5% of white pepper powder .

Embodiment 3

[0054] The steps of this embodiment are the same as those in Embodiment 1, the difference is that:

[0055] In step 1, the ingredients are prepared according to the following weight ratio: 60% garlic, 8% refined table salt, 29% drinking water, 0.3% xanthan gum, 2% chili powder, 0.2% chicken essence, 0.3% pepper powder, and 0.2% white pepper powder .

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Abstract

The invention relates to mince garlic and a manufacture method thereof in the technical field of food. The mildly spicy minced garlic comprises the following compositions: garlic, table salt, drinking water, xanthan gum, chili powder, chicken extract, pepper, Sichuanese peppercorn powder and white pepper powder. Black bean flavor minced garlic comprises the following compositions: the garlic, thetable salt, the drinking water, the xanthan gum, the black bean, aginomoto, white sugar and sweet soybean paste. Aroma minced garlic comprises the following compositions: the garlic, the table salt, the drinking water, the xanthan gum, sesame paste and the aginomoto. Hot spicy minced garlic comprises the following compositions: the garlic, the table salt, the drinking water, the xanthan gum, chili oil, the chicken extract, the Sichuanese peppercorn powder, the white pepper powder, sucrose ester and monoglyceride. The four kinds of special flavor minced garlic has delicious flavor, proper saltcontent, special flavor, endless aftertaste and smooth taste, and maintain original nutrient substances of the garlic.

Description

technical field [0001] The invention relates to minced garlic and a production method thereof in the technical field of food, in particular to flavor minced garlic and a production method thereof. Background technique [0002] Garlic (Allium sativum Linn.) is the bulb of the Allium plant in the Liliaceae family. It is rich in allicin, protein, thiamine, riboflavin, and trace elements such as zinc, iron, magnesium, germanium, selenium, and iodine. Many studies have shown that garlic has physiological functions such as antibacterial, anti-inflammatory, invigorating the stomach, calming, and relieving cough. Garlic is obtained after peeling the rhizome of garlic (Allium sativum Linn.), which can be used to prepare garlic seasoning. Traditional garlic condiments have large particle size, rough taste, single taste, and lack of softness, three-dimensionality and diversity of flavor. [0003] After searching the literature of the prior art, it was found that [0004] Chinese Inv...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/221A23L1/29A23L27/20A23L27/10A23L33/00
Inventor 吴时敏徐婷
Owner SHANGHAI JIAOTONG UNIV
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