Manufacture method of fresh-keeping garlic rice

A production method and technology of garlic, which are applied in the fields of fruit and vegetable preservation, food preservation, and preservation of fruits/vegetables through freezing/refrigeration, etc., can solve the problems of unsuitable for long-term storage, unsuitable for small-scale production, and high production costs, so as to overcome thermal bleaching Ironing, to ensure the effect of inner quality and appearance quality

Inactive Publication Date: 2010-10-06
徐州建华食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is very popular in domestic and foreign markets. Garlic is easy to germinate and is not suitable for long-term storage. The traditional quick

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The sterilizing and color-protecting liquid is formulated with water, citric acid, Vc and sodium hypochlorite in a weight ratio of water:citric acid:Vc:sodium hypochlorite=100:0.21:0.07:0.007.

[0017] Make according to the following process:

[0018] Raw materials→refrigerate (-1°C to -2°C)→separate the garlic manually, cut off the roots and pedicles, peel off the coating film→soak in the color-protecting sterilizing solution for 10 minutes→measure bagging and vacuumize (800Pa)→refrigerate (-1°C to -2°C).

[0019] Efficacy: Garlic is fresh and milky white, the total number of bacteria (pcs / g) ≤ 10000, fecal E. coli (pcs / g) < 3, Bacillus cereus (pcs / g) < 3, and the shelf life is 90 days

Embodiment 2

[0021] The sterilizing and color-protecting liquid is prepared from water, citric acid, Vc, and sodium hypochlorite in a weight ratio of water:citric acid:Vc:sodium hypochlorite=100:0.3:0.1:0.01.

[0022] Make according to the following process:

[0023] Raw materials→refrigerate (-1°C to -2°C)→separate the garlic manually, cut off the roots and pedicles, peel off the coating film→soak in the color-protecting sterilizing solution for 10 minutes→measure bagging and vacuumize (900Pa)→refrigerate (-1°C to -2°C).

[0024] Effect: Garlic is fresh and milky white, the total number of bacteria (pcs / g) ≤ 10000, fecal E. coli (pcs / g) < 3, Bacillus cereus (pcs / g) < 3, and the shelf life is 90 days.

Embodiment 3

[0026] The sterilizing and color-protecting liquid is formulated with water, citric acid, Vc and sodium hypochlorite in a weight ratio of water:citric acid:Vc:sodium hypochlorite=100:0.39:0.13:0.013.

[0027] Make according to the following process:

[0028] Raw materials → Refrigerate (-1°C to -2°C) → Manually divide the garlic into pieces, cut off the roots and pedicles, peel and remove the coating film → Soak and sterilize in the color-protecting sterilizing solution for 10 minutes → Measure and pack in vacuum (1100Pa) → Refrigerate (-1°C to -2°C).

[0029] Effect: Garlic is fresh and milky white, the total number of bacteria (pcs / g) ≤ 10000, fecal E. coli (pcs / g) < 3, Bacillus cereus (pcs / g) < 3, and the shelf life is 90 days.

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PUM

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Abstract

The invention discloses a manufacture method of fresh-keeping garlic rice, which has the main technical scheme that garlic is manually divided into cloves and is peeled, the peel of the garlic is removed, then, the garlic is soaked for 10 minutes in color protecting and sterilization liquid, and the garlic carries out vacuum packing and refrigeration. The invention has the advantages of simple production process and fresh garlic rice. The total number of colonies of 1g sample bacteria is smaller than 10000, and the coliform bacteria of 100g sample feces is less than 3. The bacillus cereuses are less than 3/g, and the shelf life is 90 days.

Description

technical field [0001] The invention belongs to a processing method of garlic, in particular to a preparation method of fresh-keeping garlic. Background technique [0002] Garlic, herb. Garlic cloves contain allicin, which has a bactericidal effect. It is very popular in domestic and foreign markets. Garlic is easy to germinate and is not suitable for long-term storage. The traditional quick-freezing processing method needs to use quick-freezing machines. The production cost is too high and it is not suitable for small-scale production. Contents of the invention [0003] The purpose of the invention is to overcome the shortcomings of the prior art, provide a fresh-keeping method for garlic, and can effectively extend the fresh-keeping period, and the hygienic index can meet the export requirements. [0004] Technical scheme of the present invention is: a kind of preparation method of fresh-keeping garlic, carry out according to the following steps: [0005] (1) Refriger...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/04A23B7/148A23B7/154A23B7/157
Inventor 胡传银崔加坤张吉艳
Owner 徐州建华食品有限公司
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