Processing method of health-care garlic food

Abstract

The invention discloses a processing method of a health-care garlic food. The method is mainly characterized in that: a medicinal liquor prepared by soaking Chinese wolfberry, Chinese Angelica, dangshen, red dates and liquoric root is added, and the components permeates into garlic through the medicinal liquor, so that the qi invigorating, blood nourishing, yang tonifying and deficiency curing effects are achieved on the basis of the original stomach strengthening and detoxifying effects of garlic are kept; and meanwhile, white sugar, crystal sugar, honey, table vinegar and table salt are added into curing liquid, so that odor and hot taste of garlic can be removed, the mouthfeel of garlic is improved, and the garlic tastes crisp, tender, sweet and delicious. In the method, natural ingredients are adopted, so that the health-care garlic food does not have any toxic or side effect, tastes crisp, tender, sweet and delicious, can be used for invigorating stomach, protecting liver and kidney, sterilizing and detoxifying, has the effects of invigorating qi, nourishing blood, tonifying yang and curing deficiency to lower blood pressure, regulate blood sugar level, prevent arterial sclerosis and prevent cancers by being taken for a long time, and is a health-care food for improving the sub-healthy state and improving the health.

Description

technical field [0001] The invention relates to a processing method of garlic food, in particular to a processing method of health-care garlic food. Background technique [0002] Garlic is a plant of the genus Allium in the family Liliaceae. It is pungent in taste and warm in nature. It returns to the spleen, stomach, lungs, and large intestine meridians. It has the effects of warming the spleen and stomach, eliminating stagnation, detoxification, and killing insects. There are 43 kinds of sulfur-containing volatiles in garlic, 13 kinds of sulfinic acid (such as allicin) esters, 9 kinds of amino acids, 8 kinds of peptides, 12 kinds of glycosides, and 11 kinds of enzymes. In addition, alliin is a unique component of garlic. When it enters the blood, it becomes allicin. Even if it is diluted 100,000 times, it can still kill typhoid bacillus, Shigella bacillus, influenza virus, etc. in an instant. Staphylococcus, Shigella, Helicobacter pylori, a variety of pathogenic superfici...

AI Technical Summary

Problems solved by technology

[0003]Because garlic has many beneficial effects on human health, it has been loved by consumers, and various processed garlic products have emerged as the times require, including pickled garlic, Sugar garlic, deodorant garlic, and various non-staple foods with garlic as ingredients; as Patent No. 200610086040.8 discloses "a bioprocessing method for garlic", the purpose is to remove the odor of garlic and improve the taste of garlic. In fact, there are many ways to remove garlic odor. Although this method can remove garlic odor, it does not improve the health care effect of garlic; As a pickling agent, it has certain health benefits, but such garlic food still has a pungent taste and a bad taste, so it is difficult to be widely accepted by consumers