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Processing method of black garlic sauce

A processing method and technology of black garlic, applied in application, food preparation, food science, etc., can solve problems that have not been seen before, and achieve the effect of strong adaptability, simple production process, and unique taste

Inactive Publication Date: 2014-04-30
TIANJIN AOLV AGRI & SIDELINE PROD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As of today, there have been no reports about using black garlic to make sauce

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0006] Embodiment 1: made by mixing black garlic, water and other auxiliary materials in proportion, it is characterized in that the black garlic sauce is made by the following process: a, choose 90 parts of black garlic, add 5 parts of water and 1 One part of honey, one part of chili, one part of fruit sauce, and one part of oil are beaten and stirred evenly; b. The evenly stirred sauce is heated and sterilized, and packaged to make black garlic sauce.

Embodiment 2

[0007] Embodiment 2: It is made by mixing black garlic, water and other auxiliary materials in proportion. It is characterized in that the black garlic sauce is made by the following process: a, choose 80 parts of black garlic, add 10 parts of water and 5 parts 1 part of honey and 5 parts of chili are beaten and stirred evenly; b. The evenly stirred sauce is sterilized by microwave and packaged to make black garlic sauce.

Embodiment 3

[0008] Embodiment 3: It is made by mixing black garlic, water and other auxiliary materials in proportion. It is characterized in that the black garlic sauce is made by the following process: a. Choose 70 parts of black garlic, add 10 parts of water and 5 parts 1 part honey, 10 parts water vegetable sauce, 5 parts oil beating and stirring evenly; b. The uniform sauce is sterilized under pressure and packaged to make black garlic sauce.

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PUM

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Abstract

The invention provides a processing method of a black garlic sauce prepared by mixing black garlic, water and other auxiliary materials together in proportion. The processing method is characterized in that the black garlic sauce is prepared through the processes of a, selecting 10-90 parts of black garlic, adding 1-50 parts of water and 1-80 parts of auxiliary materials, pulping, and uniformly stirring; b, sterilizing and packaging the uniformly-stirred sauce to obtain the black garlic sauce, wherein the auxiliary materials comprise one or more of oil, salt, sugar, honey, cooking wine, chili powder, fruit jam and vegetable sauce; the sterilization process is one of heating sterilization, microwave sterilization and pressure sterilization. The processing method provided by the invention has the effects and characteristics as follows: the black garlic sauce is rich in nutrition, simple in manufacturing process and strong in adjustability; the black garlic sauce is unique in flavor and is suitable for eating by people of all ages.

Description

technical field [0001] The invention relates to a food sauce, in particular to a processing method of black garlic sauce. Background technique [0002] Sauce plays an important role in people's cooking, and has become one of the indispensable condiments on people's tables at present, with rich nutritional value and medicinal value. Black garlic, also known as fermented black garlic, is a food made from fresh raw garlic with its skin fermented in a fermentation box for 60 to 90 days. Black garlic has a high content of trace elements, tastes sweet and sour, and has no garlic smell. It has anti-oxidation and anti-acidification effects, especially suitable for people with three highs and cancer patients. As of today, there have been no relevant reports about making sauce with black garlic. Contents of the invention [0003] The purpose of the present invention is to fill up the vacancy in the field of sauces and provide a processing method of black garlic sauce. [0004] Th...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L19/00A23L27/60
Inventor 景君江常杰胡云峰刘斌
Owner TIANJIN AOLV AGRI & SIDELINE PROD GRP
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