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Fermented soya bean-flavored minced garlic and production method thereof

A technology of minced garlic and soy sauce, which is applied in the field of soy-flavored minced garlic and its production, can solve the problems of unremarkable garlic flavor, heavy spicy taste, oily and greasy, etc., and achieve unique flavor, moderate salinity and delicate taste Effect

Inactive Publication Date: 2013-05-29
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the minced garlic produced by this method has a single flavor, is oily and greasy, and has a high salt ratio of 8.2-10.6%, which is difficult to meet the needs of the public;
[0007] Chinese invention patent application publication CN1234195A (disclosure date: 1999.11.10) discloses a kind of minced garlic sauce; but the ratio of capsicum in this minced garlic sauce is as high as 50-55%, and the ratio of garlic is only 5-25%, and the spicy taste is very strong. Heavy, the fragrance of garlic itself is not prominent, and the auxiliary materials are only salt, sugar, monosodium glutamate, bean paste, etc. The finished product is obtained only after simple mixing and mixing of the auxiliary materials and main ingredients, so the flavor of the garlic sauce lacks softness, three-dimensionality, diversity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Preparation of slightly spicy minced garlic

[0045] Step 1, preparing materials according to the following weight ratio: 53.6% of garlic, 5% of refined salt, 40% of drinking water, 0.1% of xanthan gum, 1% of chili powder, 0.25% of chicken essence, 0.2% of pepper powder, and 0.1% of white pepper powder;

[0046] Step 2: Wash and peel the garlic, pre-boil the garlic in water at 95°C for 0.5 minutes, add water to grind;

[0047] Step 3, mix the chili powder, pepper powder, and white pepper powder in proportion and add them to the minced garlic;

[0048] Step 4: adding salt, chicken essence, and xanthan gum, heating and seasoning, and after rubber grinding, canning the obtained slightly spicy minced garlic, and sterilizing at 100° C. for 5 minutes to obtain a finished product.

[0049] The implementation effect of this embodiment: in the minced garlic product obtained at last, the proportion of garlic is high, after blanching, the spicy taste of garlic itself is reduced, ...

Embodiment 2

[0051] The steps of this embodiment are the same as those in Embodiment 1, the difference is that:

[0052] In step 1, the ingredients are prepared according to the following weight ratio: 57.5% of garlic, 10% of refined table salt, 25% of drinking water, 0.5% of xanthan gum, 5% of chili powder, 0.5% of chicken essence, 1% of pepper powder, and 0.5% of white pepper powder .

Embodiment 3

[0054] The steps of this embodiment are the same as those in Embodiment 1, the difference is that:

[0055] In step 1, the ingredients are prepared according to the following weight ratio: 60% garlic, 8% refined table salt, 29% drinking water, 0.3% xanthan gum, 2% chili powder, 0.2% chicken essence, 0.3% pepper powder, and 0.2% white pepper powder .

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Abstract

The invention relates to minced garlic and a production method thereof, and belongs to the technical field of foods. The slightly spicy minced garlic comprises the following components: garlic, refined table salt, drinking water, xanthan gum, chilli powder, chicken essence, Sichuanese pepper corn and ground white pepper. The fermented soya bean-flavored minced garlic comprises the following components: garlic, refined table salt, drinking water, xanthan gum, fermented soya beans, monosodium glutamate, white sugar and sweet flour paste. The strong aromatic minced garlic comprises the followingcomponents: garlic, refined table salt, drinking water, xanthan gum, sesame paste and monosodium glutamate. The spicy minced garlic comprises the following components: garlic, refined table salt, drinking water, xanthan gum, capsicol, chicken essence, Sichuanese pepper corn, ground white pepper, sucrose ester and monoglyceride. The four kinds of minced garlic are delicious and moderate in salinity, have unique flavor, endless aftertaste and exquisite mouthfeel, and maintain original nutrient substances of garlic.

Description

[0001] This application is a divisional application of the earlier application. The invention title of the earlier application is "flavor minced garlic and its production method", the application number is 200910309082.7, and the application date is 2009.10.30. technical field [0002] The invention relates to minced garlic and a production method thereof in the technical field of food, in particular to soy-flavored minced garlic and a production method thereof. Background technique [0003] Garlic (Allium sativum Linn.) is the bulb of the Allium plant in the Liliaceae family. It is rich in allicin, protein, thiamine, riboflavin, and trace elements such as zinc, iron, magnesium, germanium, selenium, and iodine. Many studies have shown that garlic has physiological functions such as antibacterial, anti-inflammatory, invigorating the stomach, calming, and relieving cough. Garlic is obtained after peeling the rhizome of garlic (Allium sativum Linn.), which can be used to prepar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/09A23L27/60
Inventor 吴时敏徐婷
Owner SHANGHAI JIAO TONG UNIV
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