Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for processing sweet and sour garlic

A processing method, sweet and sour technology, applied in application, food preparation, climate change adaptation, etc., can solve the problems of high cost, high cost of materials, long time, etc., and achieve the effects of quick pickling time, complete garlic, and uniform size

Inactive Publication Date: 2011-09-14
马汝慧
View PDF0 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing pickling method takes a long time, consumes a lot of materials, and has a high cost

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A kind of processing method of sweet and sour garlic, comprises steps as follows:

[0012] (1) prepare a saline solution with a mass concentration of 5%, pickle with 6% of the fresh garlic weight, pickle for 8 days, and then become salty garlic;

[0013] (2) Take out the marinated salty garlic, drain the water, and dry until the skin is slightly wilted;

[0014] (3) prepare sweet and sour liquid, mass concentration: edible white vinegar 20%, white granulated sugar 10%, 3% salt;

[0015] (4) Sweet and sour pickling: Put the half-dried salty garlic in step (2) into the altar until it is close to 3 / 4 of the height of the altar, press it tightly, and then inject the prepared sweet and sour liquid, half-dry salty garlic and sugar The ratio of vinegar liquid is 1:1. The mouth of the altar needs to be pressed against the head of garlic, and then the altar should be sealed and stored. It can be eaten after half a month.

Embodiment 2

[0017] A kind of processing method of sweet and sour garlic, comprises steps as follows:

[0018] (1) Prepare a saline solution with a mass concentration of 10%, pickle with 5% of the fresh garlic weight, pickle for 6 days, and then become salty garlic;

[0019] (2) Take out the marinated salty garlic, drain the water, and dry until the skin is slightly wilted;

[0020] (3) preparation of sweet and sour liquid, mass concentration: edible white vinegar 20%, white granulated sugar 10%, 2% salt;

[0021] (4) Sweet and sour pickling: Put the half-dried salty garlic in step (2) into the altar until it is close to 3 / 4 of the height of the altar, press it tightly, and then inject the prepared sweet and sour liquid, half-dry salty garlic and sugar The ratio of vinegar liquid is 1:1. The mouth of the altar needs to be pressed against the head of garlic, and then the altar should be sealed and stored. It can be eaten after half a month.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for processing sweet and sour garlic, comprising the steps of pickle curing, water leaching, sugar and vinegar soaking, and the like. The pickling method disclosed by the invention is simple and material saving and takes a short pickle curing time; the sweet and sour garlic is brick red and creamy yellow or milky white, has luster and proper sweet and sour degree and is enriched in garlic fragrance endowed by the sweet and sour garlic; the garlic head is complete; the sweet and sour garlic is uniform in size and has crisp and tender meat; and the odor, garlic studs, and damage by worms and mildew and rot to the garlic head can be avoided.

Description

technical field [0001] The invention discloses a processing method of sweet and sour garlic, which belongs to the technical field of food processing. Background technique [0002] Sweet and sour garlic is rich in protein, fat, sugar, vitamins and various amino acids, trace elements and various volatile sulfur compounds needed by the human body, which are beneficial to the human body. It can enhance the physiological function of the human body, promote metabolism and delay aging. Prevent cardiovascular disease and enhance immunity. At the same time, it is very popular because of its sweet and sour, tender and crisp, refreshing fragrance and unique flavor. However, the existing pickling method takes a long time, consumes a lot of materials, and has high costs. Contents of the invention [0003] The object of the present invention is to provide a processing method of sweet and sour garlic, which is simple, saves materials and produces good quality products. [0004] A kin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 马汝慧
Owner 马汝慧
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com