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Production method of spicy and hot garlic clove

A production method and technology for spicy garlic, applied in the field of food processing, can solve the problems of time-consuming, high production cost, difficult to taste and the like, and achieve the effects of suitable sweet, salty and spicy taste, simple production method and low production cost

Inactive Publication Date: 2013-12-25
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

However, this preparation method has complex procedures, labor-intensive, time-consuming, high energy consumption, and high production cost. Furthermore, the addition of seasonings is only attached to the surface of the garlic, which is difficult to taste and makes the taste of the whole garlic unbalanced. , and the seasoning attached to the surface is also easy to fall off, making the product not smooth

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Raw material processing: select mature garlic heads, peel off the garlic skin, select garlic with complete cloves, no broken cloves, no mildew, and uniform size, wash them with clean water, and drain the water;

[0020] (2) Spicy water preparation: Take 3 kg of Chinese prickly ash, add 85 kg of water and boil for 60 minutes, then add 4 kg of crushed dry red pepper and continue to boil for 20 minutes, add 10 kg of white sugar and boil for 10 minutes, take out of the pot, filter, and fill Add appropriate amount of water to make 100 kg;

[0021] (3) Cooking: According to the weight ratio, the ratio of garlic rice: spicy water: salt: pure water = 10:20:3:67, that is, 10 kg of garlic rice, 20 kg of spicy water, 3 kg of table salt, and 67 kg of purified water Mix and pour into the cooking pot, heat and boil for 40 minutes, stop heating, pour into the vat and let it soak for 24 hours, then remove;

[0022] (4) Water shake: place the cooked and soaked garlic rice in a cent...

Embodiment 2

[0027] (1) Raw material processing: select mature garlic heads, peel off the garlic skin, select garlic with complete cloves, no broken cloves, no mildew, and uniform size, wash them with clean water, and drain the water;

[0028] (2) Spicy water preparation: take 5 kg of Chinese prickly ash, add 75 kg of water and boil for 60 minutes, then add 6 kg of crushed dry red pepper and continue to boil for 20 minutes, add 20 kg of white sugar and boil for 10 minutes, take out of the pot, filter, and add Add appropriate amount of water to make 100 kg;

[0029] (3) Cooking: According to the weight ratio, the ratio of garlic rice: spicy water: salt: pure water = 10:20:3:67, that is, 10 kg of garlic rice, 20 kg of spicy water, 3 kg of table salt, and 67 kg of purified water Mix and pour into the cooking pot, heat and boil for 40 minutes, stop heating, pour into the vat and let it soak for 24 hours, then remove;

[0030] (4) Water shake: place the cooked and soaked garlic rice in a centr...

Embodiment 3

[0035] (1) Raw material processing: select mature garlic heads, peel off the garlic skin, select garlic with complete cloves, no broken cloves, no mildew, and uniform size, wash them with clean water, and drain the water;

[0036] (2) Spicy water preparation: Take 4 kg of Chinese prickly ash, add 80 kg of water and boil for 60 minutes, then add 5 kg of crushed dry red pepper and continue to boil for 20 minutes, add 15 kg of white sugar and boil for 10 minutes, take out of the pot, filter, and add Add appropriate amount of water to make 100 kg;

[0037] (3) Cooking: According to the weight ratio, the ratio of garlic rice: spicy water: salt: pure water = 10:20:3:67, that is, 10 kg of garlic rice, 20 kg of spicy water, 3 kg of table salt, and 67 kg of purified water Mix and pour into the cooking pot, heat and boil for 40 minutes, stop heating, pour into the vat and let it soak for 24 hours, then remove;

[0038] (4) Water shake: place the cooked and soaked garlic rice in a centr...

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly discloses a production method of a spicy and hot garlic clove. The method comprises the steps of raw material treatment, spicy and hot water preparation, cooking, moisture removal, frying, oil removal and packing. The spicy and hot garlic clove prepared by the method has a full-bodied garlic fragrance, has no pungent odor of garlic, is appropriately sweet and salty, rich in spicy and hot taste, fragrant, crisp and tasty, has no oil slick or impurity, is a delicious table dish, and is leisure food which is convenient to carry and is suitable for travel and field operation of people. The spicy and hot garlic clove is simple in production method and low in production cost, is suitable for industrial production, and has a good market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production method of spicy garlic rice. Background technique [0002] Garlic is the underground bulb of Allium sativum L. in the Liliaceae family. Garlic has been used as a vegetable and condiment since ancient times. At the same time, garlic has a good medical application effect and has been used clinically as a traditional Chinese medicine by physicians of all dynasties. In particular, research results in recent years have proved that garlic has antibacterial, anti-inflammatory, and insecticidal effects, as well as lowering blood lipids, blood sugar, anti-atherosclerosis, anti-tumor, and improving the immune function of the body. It has been recognized and formed an international and domestic garlic consumption boom. Followed by the emergence of garlic products, such as garlic capsules, garlic slices, etc., compared with traditional sweet and sour garlic, honey ga...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司