Garlic sauce with intensified favor of fresh garlic without garlic odor
A technology of fresh garlic and garlic sauce, applied in application, food preparation, food science, etc., can solve problems that have not yet appeared, and achieve the effects of stable product quality, retention of active ingredients and health functions, and long shelf life
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[0021] The present invention will be further explained below with reference to specific embodiments.
[0022] The preparation process of the garlic sauce with enhanced fresh garlic flavor and no garlic smell of the present invention includes the following steps:
[0023] 1. Preparation of fresh garlic flavor substances
[0024] 1A. After cutting the stems, dividing and removing the stems of fresh garlic, soak in water for 3 hours;
[0025] 1B. Peel the peeling machine for 5 minutes, then rinse and sort;
[0026] 1C. Add water according to the weight ratio of garlic clove: water=1:1, grind to make garlic slurry;
[0027] 1D. Adjust the pH of the garlic slurry to 4 with edible acetic acid and leave it for 20-24 hours; squeeze the juice and let the juice stand for 4-8 hours; remove the supernatant to obtain the lower layer of white sediment slurry, which is fresh garlic flavor substance;
[0028] 2. Prepare semi-finished garlic sauce without garlic flavor
[0029] 2A. After cutting the stalk...
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