Preparation method for compound black ginseng garlic

A black ginseng garlic and compound technology, which is applied in the field of preparation of compound black ginseng garlic, can solve the problems of poor health care and efficacy, long production cycle, etc., and achieve the effects of easy storage, shortened production cycle, and convenient consumption

Active Publication Date: 2013-10-09
LINYI UNIVERSITY
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AI Technical Summary

Benefits of technology

This patented process allows for better flavorings from Black Garar (Ginger) without affecting its beneficial properties or reducing their nutritional values. Additionally, it simplifies the manufacturing processes while maintaining high quality products that are easy-to use at home.

Problems solved by technology

This patented problem addressed by this patents relates to improving the flavor and quality of dark green vegetables (Gyroweria) that contain specific ingredients like litharge or rutin. These Glycogenic compounds help increase cognitive functions including memory retention, cardiovascular fitness, resistance against diseases caused by oxalate metabolism, improvement of liver function, reduction of cholesterols, etc., while also being able to be used without cooked food due to its strong odors. Additionally, there may exist certain types of nutrients found naturally within these plants called betacans because they provide various beneficial properties.

Method used

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  • Preparation method for compound black ginseng garlic

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preparation example Construction

[0026] The preparation method of compound recipe black ginseng garlic of the present invention, the preparation method of this compound recipe black ginseng garlic comprises the following steps:

[0027] Step 1, classifying and selecting garlic;

[0028] Step 2, using black ginseng to prepare black ginseng concentrate;

[0029] Step 3, soak the picked garlic in the concentrated black ginseng solution for 0.5-24 hours, and keep the temperature of the solution at 30-120°C;

[0030] Step 4, freezing the soaked garlic for 10-48 hours;

[0031] Step 5, placing the frozen garlic in a sealed bag and drying in a constant humidity drying box;

[0032] Step 6, under the condition of constant humidity and temperature, carry out variable temperature aging treatment, 10-15 days;

[0033] Step 7, place the black ginseng and garlic at a temperature of 30-45° C., and dry to obtain a black ginseng and garlic product.

[0034] As an optimization scheme of the embodiment of the present inven...

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Abstract

The invention discloses a preparation method for compound black ginseng garlic. The preparation method comprises the following steps: grading and selecting garlic; preparing a black ginseng concentrate from black ginseng; soaking selected garlic in the black ginseng concentrate for 0.5 to 24 h, wherein the temperature of the concentrate is maintained to be 30 to 120 DEG C; subjecting the soaked garlic to freezing treatment for 10 to 48 h; disposing the frozen garlic in a sealed bag and placing the sealed bag in a constant-humidity drying baker for drying; carrying out variable-temperature cooking for 10 to 15 d under the conditions of constant humidity and constant temperature; and drying black ginseng garlic at a temperature of 30 to 45 DEG C so as to obtain a black ginseng garlic product. According to the invention, during processing of black garlic, black ginseng is used for processing the black garlic, so the taste of the black garlic is improved, and health efficacy of the black garlic is enhanced; processing technology of the black garlic is improved, so processing time for the black garlic is shortened; the black ginseng and the black garlic are used for processing refined black ginseng garlic cream, so effective components of the cream are substantially increased, and the cream is convenient to eat and store; and deficiencies of the black garlic in the aspects of taste and health care efficacy are compensated.

Description

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Claims

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Application Information

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Owner LINYI UNIVERSITY
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