Method for processing laba garlic
A processing method, Laba garlic technology, applied in application, food preparation, food science, etc., to achieve the effects of uniform quality, shortened production time, and high production efficiency
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Embodiment 1
[0029] The processing method of Laba garlic is as follows: ① Refrigerate freshly harvested garlic at 2-4°C for 30 days for low-temperature pretreatment; ② Select garlic without mildew and insects, peel it and wash it with water; ③ Use rice vinegar or ice Acetic acid, the configuration is equivalent to the pickling solution with an acetic acid concentration of 4% (v / v); ④ According to the dosage relationship of adding 1.8L of pickling solution per 1kg of garlic cloves in the pickling solution, completely immerse the garlic in the pickling solution, and then put it in a vacuum pulse pressure Carry out pickling in the device, the pickling temperature is 10 ℃, the vacuum degree of the pulsation pressure chamber is set to 0.098MPa and 0 successively, wherein, the pulsation ratio is 3 minutes: 5 minutes, stop pickling when 80% of the surface color of the garlic cloves turns blue ; ⑤Put the garlic that has stopped pickling together with the pickling liquid into an airtight container f...
Embodiment 2
[0031]The processing method of Laba garlic is as follows: ① Refrigerate freshly harvested garlic at 8-12°C for 60 days for low-temperature pretreatment; ② Select garlic without mildew and insects, peel it and wash it with water; ③ Use rice vinegar or edible ice Acetic acid, the configuration is equivalent to the pickling solution that the concentration of acetic acid is 6% (v / v); ④ fully immerse the garlic in the pickling solution according to the dosage relationship of adding 1.2L of pickling solution per 1kg of garlic cloves, and put it in a vacuum pulse pressure device for pickling, The pickling temperature is 35°C, and the vacuum degree of the pulsation pressure chamber is set to 0.085MPa and 0 successively. Among them, the pulsation ratio is 8 minutes: 25 minutes. When 90% of the surface color of the garlic cloves turns blue, stop pickling; ⑤Stop pickling The garlic and the pickling liquid are put into a closed container for after-cooking. The post-cooking temperature is 2...
Embodiment 3
[0033] The processing method of Laba garlic is as follows: ① Refrigerate freshly harvested garlic at 2-4°C for 30 days for low-temperature pretreatment; ② Select garlic without mildew and insects, peel it and wash it with water; ③ Use rice vinegar or ice Acetic acid, the configuration is equivalent to the pickling solution that the concentration of acetic acid is 5% (v / v); ④ fully immerse the garlic in the pickling solution according to the dosage relationship of adding 1.6L of pickling solution per 1kg of garlic cloves, and put it in a vacuum pulse pressure device for pickling, The pickling temperature is 15°C, the vacuum degree of the pulsation pressure chamber is set to 0.093MPa and 0 successively, wherein, the pulsation ratio is 5 minutes: 15 minutes, stop pickling when 80% of the surface color of the garlic cloves turns blue; ⑤ stop pickling The garlic and the pickling solution are put into a closed container for after-cooking. The post-cooking temperature is 15°C until th...
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