Spicy green garlic

A spiced and garlic technology, applied in application, food preparation, food science, etc., can solve problems such as unreasonable combination of flavor and nutrition, long greening cycle of garlic cloves, and inability to industrialize production, and achieve outstanding biological activity and antioxidant properties. Preparation The method is stable and hygienic, and it is hygienic and convenient to eat

Inactive Publication Date: 2010-08-25
许元军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] There are many deficiencies in the above related technical schemes, such as improper selection of raw materials, poor processing technology, or unreasonable proportioning, so that the corresponding technical schemes cause garlic cloves to have a long or uneven greening cycle, unreasonable flavor and nutritional collocation, and cannot be industrialized. Production

Method used

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Examples

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Effect test

Embodiment

[0019] 100 kg of peeled garlic, soak in pure water for 2 days, remove and drain the water, put it in a tank, use 50 kg of carrots, cut into small pieces, cool and semi-dry, mix with garlic in the tank; use 6 kg of salt, 500 grams of sugar , 500 grams of honey, 200 grams of cyclamate, 200 grams of citric acid, 10 kilograms of green onions, 500 grams of Chinese prickly ash, 500 grams of star anise, 20 kilograms of edible vinegar, mix well in the tank, pH value is 5, 1-5 ℃ low temperature marinating for 20 Days until the white garlic turns into green garlic.

[0020] Then use 5 kilograms of vegetable oil, 2 kilograms of pepper, and 2 kilograms of sesame seeds, mix and squeeze into chili oil, then add 500 grams of monosodium glutamate, mix well with garlic and carrots, and then go through vacuum packaging for sterilization. It is better to require less than 8 kg of fat.

[0021] Low temperature is a necessary condition for breaking garlic dormancy, activating allinase, and turnin...

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PUM

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Abstract

The invention discloses a spicy green garlic, which is prepared by the following steps: peeling 100 kilos of garlic, soaking the garlic with purified water for 1-5 days, fishing and leaching, placing the garlic into a vat, cutting 5-70 kilos of carrot into small slices and half airing and then placing the carrots into the vat for mixing with the garlic; adding 2-6 kilos of common salt, 50-1,500g of white sugar, 50-1,000g of honey, 20-500g of sodium cyclamate, 50-300g of citric acid, 5-20 kilos of green Chinese onion, 100-500g of pepper, 0-500g of star anise and 10-50 kilos of vinegar into the vat for uniformly stirring; keeping the pH value more than or equal to 2 and less than or equal to 8.1; and pickling the garlic at the low temperature of 0-15DEG C for 5-30 days until white garlic becomes green garlic. The preparation method has stability, sanitation and high green change speed; the finished products have the advantages of light green color and luster, deliciousness, strong garlic flavor, vinegar flavor and the like, rich nutrition, sanitary and convenient edibility, remarkable bioactivity and inoxidizability, the health-care functions of resisting and killing bacteria, relieving toxin and strengthening the stomach, promoting digestion, increasing food appetite and nourishing kidneys and lungs as well as adaptability of industrial production all year around and long-term storage.

Description

technical field [0001] The invention relates to making non-staple food with garlic as the main raw material, especially spiced green garlic. Background technique [0002] Garlic (Allium Sativum L.) is a plant of the genus Allium in the family Liliaceae. The bulbs of garlic have extremely high nutritional value and contain protein, sugar, fat, vitamins and mineral elements such as calcium, phosphorus, iron, selenium, and germanium. In addition, garlic and its products also have high medicinal value, such as sterilization, prevention of atherosclerosis and platelet aggregation, prevention of thrombus formation, anti-diabetes, and improvement of the body's immunity. my country is the main producer of garlic, and its output accounts for 1 / 4 of the world's total output. In addition to fresh food, garlic is often processed into garlic paste, garlic juice, dehydrated garlic flakes, garlic powder and other products, but green changes often occur during processing. Although green ga...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 许元军
Owner 许元军
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