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Method for processing laba garlic by physical film-breaking dry method

A technology of dry processing and Laba garlic, which is applied in the field of seasoning production, can solve the problems of long production cycle and achieve the effects of short processing time, low processing cost and low cost

Inactive Publication Date: 2012-06-27
TIANJIN NONGKE FOOD BIO TECH & SCI
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  • Description
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Embodiment Construction

[0008] Laba garlic physical membrane-breaking dry processing method, the garlic is stored at 0-4 ° C for 15-20 days, dormancy is broken, peeled, and the garlic is processed by one or more optimized membrane-breaking methods of microwave, ultraviolet, and ultrasound for 10-60 days. Minutes, store at 20-25°C for 2-10 days, in a closed state, input 8%-10% acetic acid gas, gas consumption: calculated according to the ratio of gas to material (g / g), fumigate for 10-20 days, wait for garlic The surface turns green.

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Abstract

The invention discloses a method for processing laba garlic by a physical film-breaking dry method. The method comprises the following steps: storing the garlic at 0 to 4 DEG C for 15 to 20 days; breaking dormancy, peeling and treating the garlic by one or more optimal film breaking methods of microwave, ultraviolet and ultrasonic for 10 to 60 min, and storing at 20 to 25 DEG C for 2 to10 days; closing and introducing 8 to10% acetic acid gas based on the gas-material ratio g / g; and fumigating for 10 to 20 days, wherein the laba garlic is obtained when the garlic surface turns green. The method of the invnetion has the advantages of preventing the active substances in the garlic from being dissolved out and maintaining the nutrient value, along with simple operation, high speed, lost cost,safety, etc. The garlic pickled by the process is green, has good mouthfeel and does not fade easily. The process has the advantages of maintaining more garlic nutrients, reducing loss of the active substances and being capable of large-scale industrial production throughout the year and regulation of the production scale according to the market changes, along with short treatment time and low processing cost.

Description

technical field [0001] The invention belongs to a method for preparing condiments, in particular to a method for processing Laba garlic. 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 technical problem to be solved by the present invention is to provide a dry processing method of laba garlic by physical membrane rupture. Production is not limited by time. The operation is simple, fast and low cost. [0004] Technical scheme of the present invention is: [0005] A dry processing method of laba garlic by physical membrane rupture, characterized in that: [0006] Store the garlic at 0-4°C for 15-20 days, break the dormancy and peel off the skin, use one or more optimized methods of microwave, ultraviolet, and ultrasonic to break the membrane, treat the garlic for 10-60 minutes, and store it at 20-25°C for 2-10 days. day, airtight, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 李喜宏王丹王雨鞠晓峰
Owner TIANJIN NONGKE FOOD BIO TECH & SCI
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