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Processing method of garlic-flavored food pickled in red vinasse

A processing method and garlic technology, which are applied in the field of food processing, can solve the problems of high production cost, complex process, large energy consumption, etc., and achieve the effects of low production cost, crisp taste and simple processing method.

Active Publication Date: 2014-02-05
江苏鑫瑞源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this preparation method is complicated in procedure, labor-intensive, time-consuming, energy-consuming, and high in production cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take fresh purple or white garlic that is plump, wilted without loss of water, fine in texture, and has no buds as raw materials. Peel off the garlic skin by hand, choose garlic without rot and broken petals, and rinse in clean water for 6- 8 hours, change the water 3-4 times during this period to reduce the peculiar smell, remove a layer of film on the surface of the garlic, then remove it, drain the water, put it into boiling water and blanch it for 2 minutes under constant stirring, quickly remove it, and immediately pour it into the flowing water After fully cooling in cold water, remove, dry the surface moisture of garlic, and set aside; take another 10 kg of distiller's grains from brewing red wine and mix them with 20 kg of salt to make marinated grains; then mix the marinated grains with the above Mix 240 kg of dried garlic, stir and knead evenly and put it into a marinating tank. After marinating at 18°C ​​for 50 days, take it out and wash off the marinating mat...

Embodiment 2

[0030] Take fresh white-skinned garlic that is plump, wilted without loss of water, fine in texture, and has no buds as raw materials. Peel off the garlic skin by hand, choose garlic without rot and broken petals, and rinse it in clean water for 6-8 hours. Change the water 3-4 times to reduce the odor, remove a layer of film on the surface of the garlic, and then remove it. After draining the water, put it into boiling water and blanch it for 2 minutes under constant stirring. Remove it quickly, and immediately pour it into running cold water. After fully cooling, remove, dry the surface moisture of garlic, and set aside; take another 10 kg of distiller's grains from brewing red wine and mix them with 30 kg of salt to make marinated grains; Mix 400 kg of garlic, stir and knead evenly and put it into a marinating tank. After marinating at 15°C for 60 days, take it out, wash off the marinating material adhering to the surface of the garlic with pure water, and then add various 1...

Embodiment 3

[0032] Take fresh purple-skinned garlic that is plump, wilted without loss of water, fine in texture, and has no buds as raw materials. Peel off the garlic skin by hand, choose garlic without rot and broken petals, and rinse it in clean water for 6-8 hours. Change the water 3-4 times to reduce the odor, remove a layer of film on the surface of the garlic, and then remove it. After draining the water, put it into boiling water and blanch it for 2 minutes under constant stirring. Remove it quickly, and immediately pour it into running cold water. After fully cooling, remove, dry the surface moisture of garlic, and set aside; take another 10 kg of distiller's grains from brewing red wine and mix them with 25 kg of salt to make marinated grains; Mix 315 kg of garlic, stir and knead evenly and put it into a marinating tank. After marinating at 16°C for 52 days, take it out, wash off the marinating material adhering to the surface of the garlic with pure water, and then add various ...

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PUM

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Abstract

The invention belongs to the field of food processing and particularly discloses a processing method of a garlic-flavored food pickled in red vinasse. The garlic-flavored food has the advantages that the nutritional ingredients of garlic are reserved, special flavor substances are added, the flavor is particular, the taste is delicious, and the meat is crispy. The processing method comprises the processing steps of raw material selection, raw material processing, pickling vinasse preparation, flavoring, packaging and sterilization. The processing method is simple, and is low in production cost, easy to operate and suitable for industrial production; the pickled garlic cloves are brownish red, are glittering and transparent, and are fresh and crispy in taste; a special instant delicious side dish eaten together with rice or bread is provided for people, and a novel garlic product is created.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method for garlic-flavored food pickled with red lees. 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 fat, lowering blood sugar, anti-atherosclerosis, anti-tumor, and improving the immune function of the body. It is generally recognized, forming an international and domestic garlic consumption boom. Followed by the emergence of garlic products, such as garlic capsules, garlic slices, etc., compared with tradition...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/226A23L19/20A23L27/20
CPCA23L19/20A23L27/20A23L33/00A23V2002/00A23V2200/30A23V2200/08
Inventor 张志年其他发明人请求不公开姓名
Owner 江苏鑫瑞源食品有限公司
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