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A kind of preparation method of garlic and onion pulp

A technology of garlic pulp and onion pulp, which is applied in the field of food processing, can solve the problems of low content of effective nutrients, pungent smell, unhealthy, etc., and achieve the effects of high intact rate, wide application, and improved product quality

Active Publication Date: 2016-09-07
山东一顺蒜道食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both garlic and onion have no side effects, and are natural tonics for the human body. However, in real life, due to the irritating smell of garlic and onion and the different tastes and eating habits from person to person, it greatly affects people's consumption. Can't let garlic and onion bring health to more people
At present, some manufacturers process garlic and onion, but the processed garlic and onion products still have a pungent smell, and the content of effective nutrients extracted is low. It is proposed that the remaining waste liquid will cause serious pollution to the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation method of this garlic paste adopts the following steps:

[0018] ① Peel the screened fresh garlic, remove the stalks, select, wash, and dry to obtain garlic garlic granules;

[0019] ②Take 5 kg of garlic and garlic grains obtained in step ①, put them into a steamer, add 5 kg of pure water as a distillation medium, and carry out distillation at 70°C-100°C, and the distillation time is 20-60 minutes;

[0020] ③When distilling, the steamer is connected with the condenser through the pipeline, and the water vapor can distill the pungent smell and nutritional components in the garlic garlic grains, and the distilled steam containing the nutritional components of garlic is condensed by the condenser to obtain garlic nutrition. The distillate of the ingredients is ready for use;

[0021] ④After the distillation is over, take out the distilled garlic and garlic granules and crush them with a grinder to obtain garlic granules with a particle size of 20-100 mesh....

Embodiment 2

[0025] The preparation method of this onion pulp adopts the following steps:

[0026] ① Peeling the screened fresh onions, removing the stalks, selecting, washing, and drying to obtain onions;

[0027] ②Take 5 kg of onions obtained in step ① and put them into a steamer, add 10 kg of pure water as a distillation medium, and carry out distillation at 70°C-100°C, and the distillation time is 20-60 minutes;

[0028] ③When distilling, the steamer is connected with the condenser through the pipeline, and the water vapor can distill the pungent smell and nutritional components in the onion, and the distilled steam containing onion nutritional components is condensed by the condenser to obtain onion nutritional components. The distillate is ready for use;

[0029] ④After the distillation is over, take out the distilled onion and crush it with a pulverizer to obtain onion particles with a particle size of 20-100 mesh. Cool the crushed onion particles, and then stand at 10-35°C for 1-2...

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PUM

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Abstract

The invention relates to a method for preparing garlic and onion juice. The method comprises the following steps: (1) removing peels, and pedicles of selected fresh garlic or onion, picking out, washing and airing; (2) distilling by adding purified water; (3) condensing the retort gas containing garlic or onion nutritional ingredients to obtain a distillate for later use; (4) crushing the garlic cloves or onion bulbs to obtain garlic particles or onion particles, cooling the broken garlic particles or onion particles, standing for 1-2 hours for enzymolysis; meanwhile, mixing the distillate obtained from the distilling of the garlic cloves or onion bulbs and steaming liquid in a steamer to form garlic or onion nutrient liquid, cooling and standing for 1-2 hours for enzymolysis; (5) mixing the garlic cloves or onion bulbs subjected to enzymolysis and the garlic or onion nutrient liquid subjected to enzymolysis with a high speed to obtain the garlic or onion juice. The method not only eliminates the irritant odor of garlic and onion, but also improves the intact rate of nutritional ingredients in the garlic or onion.

Description

(1) Technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing garlic and onion pulp. (2) Background technology [0002] Garlic belongs to the Liliaceae family and is an annual plant of the Allium genus. Garlic has been used as a natural fungicide since ancient times, and is known as a natural antibiotic. Its main functions are sterilization, anti-inflammatory, anti-cancer, and anti-oxidation. For thousands of years, China, Egypt, India and other countries have used garlic both as food and as traditional medicine. A large number of studies have found that allicin, the main component of garlic, has strong bactericidal and antibacterial effects. It is an excellent natural and powerful antibacterial agent. Long-term use can prevent colds and various bacterial infections and enhance the body's immunity. Onion, Liliaceae, Allium is a biennial herb. Onion contains prostaglandin A, which can reduce peripheral vascular resi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L33/00
CPCA23L19/01A23L19/20A23L27/10A23L27/105A23L33/00A23V2002/00A23V2200/324A23V2200/30
Inventor 李建顺李国义李国防李国旗李国庆
Owner 山东一顺蒜道食品有限公司