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Preparation method of sugar-vinegar garlic

A garlic, sweet and sour technology, applied in the field of food processing, can solve the problems of different taste of sweet and sour garlic, loss of garlic nutrients, gastrointestinal irritation, etc., and achieve the effects of short marinating time, pure color and prevention of arteriosclerosis

Inactive Publication Date: 2014-12-17
刘皇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, untreated garlic has a strong pungent taste, and direct use not only has a bad taste, but also stimulates the gastrointestinal tract; therefore, sweet and sour garlic, as a food that removes the pungent taste of garlic, has a relatively strong Good taste and therapeutic effect, deeply loved by people
At present, there are many methods of pickling sweet and sour garlic, but the taste of sweet and sour garlic obtained by various pickling methods is not the same
For example, the application number is 201110137080.1 titled "A Method for Pickling Sweet and Sour Garlic", which discloses a method for pickling sweet and sour garlic, which is specifically divided into two times of pickling. Store in the cellar; after storing in the cellar for 5-6 months, use sweet and sour water for the second marinating, and then marinate for 2-6 months. Disadvantages, and the prepared sweet and sour garlic still has a pungent taste, and long-term pickling will easily lead to the loss of nutrients in the garlic, and at the same time lose its brittleness, making it taste bad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of preparation method of sweet and sour garlic is characterized in that, comprises the steps:

[0038] 1) Put the fresh garlic after removing the outer skin and roots into the ceramic jar, then sprinkle a layer of salt on the garlic, then fill the ceramic jar with the order of one layer of garlic and one layer of salt, and then cover it. Marinate at 25°C for 84 hours; the weight ratio of fresh garlic to salt is 10:1;

[0039] 2) Turn over the garlic marinated in step 1), then pour in the sweet and sour liquid, cover it, and marinate it at 22°C for at least 3 months; the sweet and sour liquid is prepared by the following method: Brown sugar and rock sugar are put into water and boiled until the water is boiled, and the brown sugar and rock sugar are completely dissolved to obtain sugar water. The mass ratio is 3.5:1:1.4:6.

Embodiment 2

[0041] A kind of preparation method of sweet and sour garlic is characterized in that, comprises the steps:

[0042] 1) Put the fresh garlic after removing the outer skin and roots into the ceramic jar, then sprinkle a layer of salt on the garlic, then fill the ceramic jar with the order of one layer of garlic and one layer of salt, and then cover it. Marinate at 25°C for 84 hours; the weight ratio of fresh garlic to salt is 10:1;

[0043] 2) Turn over the garlic marinated in step 1), then pour in the sweet and sour liquid, cover it, and marinate it at 22°C for at least 3 months; the sweet and sour liquid is prepared by the following method: Brown sugar and rock sugar are put into water and boiled until the water boils, so that the brown sugar and rock sugar are completely dissolved to obtain sugar water, then the sugar water is cooled to room temperature, then added with old vinegar, and stirred evenly to obtain a sweet and sour liquid; the mixture of brown sugar, white sugar...

Embodiment 3

[0045] A kind of preparation method of sweet and sour garlic is characterized in that, comprises the steps:

[0046] 1) Put the fresh garlic after removing the outer skin and roots into the ceramic jar, then sprinkle a layer of salt on the garlic, then fill the ceramic jar with the order of one layer of garlic and one layer of salt, and then cover it. Marinate at 22°C for 90 hours; the weight ratio of fresh garlic to salt is 10:0.8;

[0047] 2) Turn over the garlic marinated in step 1), then pour in the sweet and sour liquid, cover it, and marinate it at 25°C for at least 3 months; the sweet and sour liquid is prepared by the following method: Brown sugar and rock sugar are put into water and boiled until the water is boiled, and the brown sugar and rock sugar are completely dissolved to obtain sugar water. The mass ratio is 1.9:1:1:5.

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Abstract

The invention belongs to the technical field of food processing, and specifically relates to a preservation method of sugar-vinegar garlic. The preservation method of the sugar-vinegar garlic comprises the following steps: 1) placing fresh and tender garlic and salt in alternative layers in a ceramic jar respectively, putting a lid on the ceramic jar when the ceramic jar is filled with the garlic, and preserving the garlic at 20-30 DEG C for 72-90 h, wherein the weight ratio of the fresh garlic to salt is 10:0.8-1.2; 2) turning over the garlic preserved in the step 1), pouring a sugar-vinegar solution into the ceramic jar, putting the lid on the ceramic jar, and allowing the mixture to be preserved at 20-30 DEG C for at least three months, wherein the weight proportion of brown sugar, rock sugar and vinegar is 1.9-5.2:1-2:0.8-1.5, and if rock sugar is replaced by white sugar, the weight proportion of brown sugar, white sugar and vinegar is 1.9-5.2:1.5-3:0.8-1.5. The preservation method has features of preservative-free property, short preservation time and simple preparation method, and moreover the sugar-vinegar garlic does not have the spicy flavor of garlic, and the sweet and sour flavor of the sugar and vinegar goes into the inner part of the garlic, so that the sugar-vinegar garlic tastes more delicious.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pickling method of sweet and sour garlic. Background technique [0002] Garlic is a commonly used seasoning food. According to the records in "Compendium of Materia Medica", it has the functions of detoxifying, dispelling bloat, disinfecting gas, removing wind and breaking cold, invigorating the spleen and treating diarrhea; sulfur compounds in garlic have extremely strong antibacterial and anti-inflammatory effects. A variety of cocci, bacilli, fungi and viruses have inhibitory and killing effects, which can effectively inhibit and kill bacteria and viruses such as Helicobacter pylori that cause gastrointestinal diseases, remove toxic substances in the gastrointestinal tract, stimulate the gastrointestinal mucosa, promote appetite, and accelerate At the same time, elements such as germanium and selenium in garlic can inhibit the growth of tumor cells and c...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L33/00A23L19/20A23V2002/00
Inventor 刘皇
Owner 刘皇
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