Preserved garlic

A technology of garlic and candied fruit, which is applied in confectionery, confectionary industry, food science, etc., to achieve the effects of sweet taste, improvement of gastrointestinal function, and improvement of deep processing technology

Inactive Publication Date: 2012-05-30
于腾升
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The demand for the combination of garlic health function and seasoning effect is becoming more and more urgent. With the continuous improvement of people's living standards, the demand for nutritious food and leisure food is also increasing. H

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] A garlic preserve is characterized in that: using high-quality garlic as a raw material, through pickling, deodorization, candiing, adding an appropriate amount of sweet-scented osmanthus, cumin, and dried tangerine peel for seasoning, and drying the finished product, the finished product specifically comprises the following steps:

[0015] (1) Select mature, dry, non-worm-eaten, mildew-free garlic with intact garlic skin, remove the coat and process the selected garlic head into cloves, remove the outer skin and garlic column, soak and rinse the garlic cloves with water, rinse The time is 6 to 8 hours, and the water is changed every 2 hours;

[0016] (2) Sulfur treatment, remove the rinsed garlic cloves, drain the water, use 0.5kg sulfur per 100kg garlic cloves, and fumigate sulfur in a sulfur fumigation room for 1 to 1.5 hours;

[0017] (3) For salting, mix 5g of salt for every 100kg of garlic cloves, put it into the tank and compact it for 24 hours, during this perio...

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Abstract

The invention which relates to a garlic product and concretely relates to preserved garlic and a processing method thereof belongs to the technical field of the further processing of agricultural and sideline products. The preserved garlic is prepared by using high quality garlic as a raw material, preserving, deodorizing, boiling with sugar, adding a proper amount of osmanthus fragrans, a proper amount of Fructus Foeniculi and a proper amount of dried orange peel to season, and drying. The preserved garlic, which has the characteristics of fragrant and sweet mouthfeel, and subacid taste, can improve the stomach function when the preserved garlic is frequently eaten, has the efficacies of sterilization and disease prevention, and has the healthcare efficacy when people enjoy a leisure food. The effective combination of a traditional agricultural and sideline product with a modern processing technology improves and popularizes a further processing technology of garlic.

Description

technical field [0001] The invention relates to a garlic product, in particular to a preserved garlic and a processing method thereof, belonging to the technical field of deep processing of agricultural and sideline products. Background technique [0002] With the increasing attention paid to the health-care function of garlic, the requirements for garlic products are also getting higher and higher. The requirements for the combination of garlic health care function and flavoring effect are becoming more and more urgent. With the continuous improvement of people's living standards, the demand for nutritious food and snack food is also increasing. How to organically combine the health care function of food and snack food? Traditional Garlic processed products can not fully meet the requirements of the increasing quality of life, which puts forward new requirements for the deep processing of garlic. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is t...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 于腾升
Owner 于腾升
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