Method for fast processing pickled garlic

Abstract

The invention discloses a method for fast processing pickled garlic. The method includes following steps of (1) refrigerating freshly harvested garlic; (2) peeling shells and inner membranes of the garlic, cleanly washing the garlic by water and then draining the water; (3) performing high-density carbon dioxide treatment for the cleaned garlic, and mixing the garlic after the high-density carbondioxide treatment with vinegar; and (4) and performing high pressure treatment for mixture of the garlic and the vinegar so as to obtain the pickled garlic. The pickled garlic tastes crispy, is greentotally, and is slightly acidic and spicy. Compared with pickled garlic processed by a traditional process, the pickled garlic processed by the method is consistent in quality, has long storage life capable of reaching 12 months (when stored at a low temperature or normal temperature), and is excellent seasoning. The pickled garlic stored at the low temperature is greener and tastes crispier, andthe quality of the pickled garlic stored at the low temperature is higher than that of the pickled garlic stored at the normal temperature.

Description

technical field [0001] The invention relates to a method for rapidly processing Laba garlic, which belongs to the technical field of food processing. Background technique [0002] Garlic has various physiological effects such as anti-tumor, anti-oxidation, lowering blood pressure, and lowering blood fat. It is a traditional fine condiment. In 2009, my country's garlic output was 17.9678 million tons, ranking first in the world. However, due to the low processing capacity of my country's garlic, most of my country's garlic consumption is direct consumption, and most of the exports are direct export of garlic. Domestic garlic processing is mostly primary processing, and the product form Relatively simple, such as garlic powder, garlic juice, dehydrated garlic slices, etc. [0003] Laba garlic is a traditional food in northern my country. Many families make Laba garlic around the eighth day of the twelfth lunar month. The method is to soak the peeled garlic cloves in vinegar an...

AI Technical Summary

Problems solved by technology

In 2009, my country's garlic output was 17.9678 million tons, ranking first in the world. However, due to the low processing capacity of my country's garlic, most of my country's garlic consumption is direct consumption, and most of the exports are direct export of garlic. Domestic garlic processing is mostly primary processing, and the product form Relatively simple, such as garlic powder, garlic juice, dehydrated garlic slices, etc.

Zhao Guanghua et al. added allylcysteine ​​sulfoxide to the Laba garlic soaking liquid to slow down the degradation of the blue pigment, and extended the shelf life of Laba garlic from the traditional 1 to 2 months to 3 to 6 months. The method preservation effect is still unsatisfactory