Preparation method for compound black ginseng garlic

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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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.

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