Production technology of vinegar-pickled garlic, and garlic vinegar and the vinegar-pickled garlic obtained by the production technology

A technology for soaking garlic in vinegar and a production process is applied in the fields of vinegar garlic and garlic vinegar, and can solve the problems of lack of nutrients, inability to meet people's consumption needs, inability to meet the needs of market competition, etc., so as to improve immunity, regulate physical fitness, The effect of prevention and treatment of arteriosclerosis

Inactive Publication Date: 2013-01-30
SHANXI QINGXU WANGSHI VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the development of the economy, the people's consumption level is increasing day by day, and there are higher requirements for traditional condiments. However, the vinegar made by traditional crafts does not have specific nutritional components, so it can no longer meet the needs of market competition and people's needs. Consumer demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The production technology of garlic soaked in vinegar of the present invention is as follows:

[0019] The first step is to take 100 grams of garlic (peel off the skin, wash with water, and dry), 300 grams of rock sugar (the amount of rock sugar can be increased or decreased or not), and a glass sealed jar (2 liters) is washed, sterilized with hot water, and baked. Dry and set aside.

[0020] The second step is to stack a layer of garlic and a layer of rock sugar into the bottle, pour 600ml of soaked basic balsamic vinegar, submerge the garlic, and seal the jar for fermentation.

[0021] The third step, if you want to produce garlic vinegar, ferment for 3 months, then unseal, and filter to make garlic vinegar; if you want to produce pickled vinegar garlic, ferment for about 3 months, then unseal, and filter After the vinegar garlic is prepared, when eating the vinegar garlic, you can eat 1 to 2 cloves each time, do not overdose.

[0022] In this implementation example...

Embodiment 2

[0024] In this embodiment, others are the same as Embodiment 1, the difference is:

[0025] If garlic vinegar is to be produced, ferment for 6 months and then unseal and filter to obtain garlic vinegar;

[0026] To produce pickled vinegar garlic, it is fermented for about 6 months and then unsealed, and filtered to obtain vinegar garlic.

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PUM

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Abstract

The invention discloses a production technology of vinegar-pickled garlic and belongs to the technical field of vinegar fermentation. The production technology comprises that pickling aging-free base fragrance-adjustment vinegar is used as a base vinegar; 86wt% of the pickling aging-free base fragrance-adjustment vinegar is poured into 14wt% of washed and blow-dried garlic of which garlic skin is removed, and floods the washed and blow-dried garlic; and the mixture of the washed and blow-dried garlic and the pickling aging-free base fragrance-adjustment vinegar is sealed and then is fermented. The invention also discloses garlic vinegar and the vinegar-pickled garlic obtained by the production technology. The production technology has simple processes. The garlic vinegar and the vinegar-pickled garlic obtained by the production technology have effects of treatment and health care.

Description

technical field [0001] The invention relates to the technical field of vinegar brewing, in particular to a production process of soaking garlic in vinegar and the produced garlic vinegar and vinegar garlic. Background technique [0002] Vinegar has been used as a condiment in the traditional sense. At the same time, medical scientists of all ages have also discovered that vinegar has certain medicinal value. Modern medicine has also proved that vinegar can eliminate fatigue, help digestion, facilitate absorption, and prevent aging. , antibacterial and sterilizing, dilating blood vessels, beauty and skin care, preventing obesity, regulating blood acid-base balance and enhancing liver and kidney functions. [0003] With the development of the economy, the people's consumption level is increasing day by day, and there are higher requirements for traditional condiments. However, the vinegar made by traditional technology does not have specific nutritional components, so it can n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29C12J1/00A23L19/20A23L33/00
Inventor 王三狗
Owner SHANXI QINGXU WANGSHI VINEGAR IND
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