Processing method of garlic product

A processing method and technology of garlic, applied in the field of food processing, can solve problems such as long-term storage and easy sprouting, and achieve the effects of overcoming long time, high production efficiency and cost saving

Active Publication Date: 2012-10-24
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] A processing method for deodorizing and drying garlic, the purpose of which is to achieve the purpose of deodorization by baking fresh and fresh garlic. Mildew and other defects that are not suitable for long-t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] Step (1): (1) Material selection: select the raw garlic heads that are mature, clean, dry, intact, free from damage, mildew, and moths, and cut off the roots; (2) Drying in the oven: A semi-underground stove is used in the drying room, and the fire is raised below. The upper frame is made of horizontal wood, and then covered with reed mats. Garlic heads are placed on the reed mats. The thickness of the material is 15-25 cm. It is heated by the lower firepower and controlled by firepower. The temperature is 80℃-95℃, bake for 150-170 hours, and turn the material every 18-26 hours during the baking; (3) Peeling: take out the garlic baked in step (2) and peel off the garlic skin to get Semi-dry garlic rice; (4) Second baking: spread the semi-dry garlic rice on the reed mat again, the thickness of the spread material is 5-10 cm, use the lower firepower to heat, and use the firepower to control the temperature at 75℃ -90℃, continue to bake for 24-72 hours, wh...

Example Embodiment

[0030] Example 2

[0031] Step (1): (1) Material selection: select the raw garlic heads that are mature, clean, dry, intact, free from damage, mildew, and moths, and cut off the roots; (2) Drying in the oven: In the drying room, a semi-underground stove is used, and the lower part is heated. The upper frame is made of horizontal wood and then covered with reed mats. Garlic heads are placed on the reed mats. The thickness of the material is 25 cm. The lower heat is used to heat the temperature. Bake at 95°C for 170 hours, and turn the material every 20 hours during the baking process; (3) Peeling: take out the garlic baked in step (2), peel off the garlic skin, and obtain semi-dry garlic rice; (4) 2. Second baking: Spread the semi-dried garlic rice on the reed mat again, the thickness of the spread material is 10 cm, use the lower firepower to heat, use the firepower to control the temperature at 90 ℃ and continue to bake for 72 hours to make the garlic water content When it is l...

Example Embodiment

[0033] Example 3

[0034] Step (1): (1) Material selection: select the raw garlic heads that are mature, clean, dry, intact, free from damage, mildew, and moths, and cut off the roots; (2) Drying in the oven: In the drying room, a semi-underground stove is used, and the lower part is heated. The upper shelf is made of horizontal wood, and then covered with reed mats. Garlic heads are placed on the reed mats. The thickness of the material is 20 cm. The lower heat is used to heat and the temperature is controlled by the fire. Bake at 85°C for 160 hours, and turn the material every 24 hours during the baking process; (3) Peeling: take out the garlic baked in step (2), peel off the garlic skin to obtain semi-dry garlic rice; (4) 2. Second baking: Spread the semi-dry garlic rice on the reed mat again, the thickness of the spread material is 8 cm, use the lower firepower to heat up, use the firepower to control the temperature at 85 ℃ and continue to bake for 50 hours to make the garli...

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PUM

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Abstract

The invention relates to a processing method of deodorized, dried garlic and further relates to a processing method of black garlic by the deodorized, dried garlic. The deodorized, dried garlic is made by deodorizing and drying. The defects of fresh garlic such as easiness to sprout, dehydrate, wither and rot in long-term storage and unsuitability for long-term storage are overcome, and processing and eating methods of garlic are broadened. The processing method of the black garlic includes the steps of soaking, cooking, fermenting and drying and is laborsaving, timesaving, cost-saving, high in production efficiency and low in rejection rate. The produced black garlic product is effective to eat and is available delicacy convenient and free for people to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of deodorized and dried garlic, and also relates to a processing method of making deodorized and dried garlic into black garlic. Background technique [0002] Garlic has a long history as a food condiment and medicinal in our country. "Compendium of Materia Medica" records that it has the functions of "dispelling carbuncle and sore, reducing wind evil, killing toxin gas, lowering qi to eliminate food, removing rheumatism, treating sores and ringworm, strengthening spleen and stomach, stopping cholera, relieving febrile disease, and removing insect poison". "Pharmacopoeia of the People's Republic of China" (2010 edition) introduces that garlic has the functions of detoxification, detumescence, insecticide, and dysentery, and is used for the treatment of ulcers, sores, scabies, tuberculosis, coughing, diarrhea, and dysentery. Due to the reliable curative effect o...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L1/223A23L1/015A23L1/01A23L19/00A23L5/10A23L5/20A23L27/14A23L33/00
Inventor 张奎昌张志年
Owner 徐州绿之野生物食品有限公司
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