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Ultralow-temperature dry-method processing method of Laba garlic

A dry processing and ultra-low temperature technology is applied in the field of seasoning production, which can solve the problems of long production cycle and achieve the effects of short processing time, low processing cost and reduced loss.

Inactive Publication Date: 2012-10-31
天津绿新低温科技有限公司
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[0008] The Laba garlic ultra-low temperature dry processing method: fresh garlic is dried, graded, packaged, stored at a temperature of 0-4°C for 15-20 days, dormancy is broken, peeled, and the garlic is kept at a temperature of -8°C--40°C. Freeze for 1-8 hours, then thaw in water at 10-20°C, air-dry, and store at 20-25°C for 2-10 days. Dosage: Calculated according to the gas-to-material ratio (g / g), fumigate for 10-20 days, until the surface of the garlic turns green.

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Abstract

The invention relates to an ultralow-temperature dry-method processing method of Laba garlic. The method comprises the following steps of: airing, grading, packaging and storing fresh garlic at 0-4 DEG C for 15-20 days; breaking dormancy, peeling, freezing garlic cloves at 40 DEG C below zero to 8 DEG C below zero for 1-8 h, unfreezing with water at 10-20 DEG C and airing; storing for 2-10 days at 20-25 DEG C, sealing, importing 8-10% acetic acid gas, calculating according to an air material ratio g / g; and fumigating for 10-20 days until the surface of the garlic turns green. The invention has the advantages of low cost, safety, and the like, is simple and rapid to operate and can avoid dissolving out active substances in the garlic so as to maintain the nutrient value of the garlic. The garlic pickled with the process is green, tasty and difficult to fade. The process has short processing time and low processing cost, can keep more nutrient contents of the garlic and reduce the loss of the active substances, and can be carried out in large-scale industrial production mode throughout the year, and the production scale can be adjusted along the turn of the market.

Description

technical field [0001] The invention belongs to a method for preparing condiments, in particular to a method for processing Laba garlic in an ultra-low temperature dry method. Background technique [0002] At present, Laba garlic made by traditional methods can only be made around Laba a year. The production cycle is long. Contents of the invention [0003] The method problem to be solved by the present invention is to provide a method for ultra-low temperature dry processing of Laba garlic. Production is not limited by time. The operation is simple, fast and low cost. [0004] Method scheme of the present invention is: [0005] An ultra-low temperature dry processing method for Laba garlic, characterized in that fresh garlic is dried, graded, packaged, stored at 0-4°C for 15-20 days, dormancy is broken, peeled, and garlic is frozen at -8°C--40°C Treat for 1-8 hours, thaw with water at 10-20°C, air-dry, store at 20-25°C for 2-10 days, airtight, input 8%-10% acetic aci...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/221A23L19/00A23L27/10
Inventor 李喜宏王雨王丹鞠晓峰刘海东
Owner 天津绿新低温科技有限公司
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