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Making process of five-flavor garlic

A production process and five-flavor technology, applied in the functions of food ingredients, climate change adaptation, food science, etc., can solve the problems of low economic benefits of garlic, achieve the effects of increasing gastrointestinal motility, simple operation, and increasing appetite

Inactive Publication Date: 2016-01-27
王林林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of low economic benefits of garlic, and to provide a production process of five-flavored garlic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation technology of five-flavored garlic, concrete operation steps are:

[0016] (1) Raw material pretreatment: wash the fresh garlic seeds, scrape off the skin with bamboo slices, and wash again;

[0017] (2) Salting: put the garlic layer by layer in the tank in the order of one layer of salt and one layer of garlic. About 3 kg of salt is needed for every 10 kg of raw garlic. Put less salt in the bottom layer and more salt in the top layer. 18 days;

[0018] (3) Sun-dried and made into blanks: Take out the marinated raw garlic and dry it until 80% dry, then beat it with a small log to form garlic blanks;

[0019] (4) Ingredients and soaking: mix the prepared garlic base with brown sugar, honey, citric acid, licorice liquid and plum pigment, mix well, then put it into a clean vegetable jar and soak for 3 days, turning it once a day;

[0020] (5) Drying in the sun: After soaking, take out the garlic pieces and dry them in the sun until they are 70% dry,...

Embodiment 2

[0023] A kind of preparation technology of five-flavored garlic, concrete operation steps are:

[0024] (1) Raw material pretreatment: wash the fresh garlic seeds, scrape off the skin with bamboo slices, and wash again;

[0025] (2) Salting: put the garlic layer by layer in the tank in the order of one layer of salt and one layer of garlic. About 1.5 kg of salt is needed for every 5 kg of raw garlic. Soak for 25-30 days;

[0026] (3) Sun-dried and made into blanks: Take out the marinated raw garlic and dry it until 70% dry, then beat it with a small log to form garlic blanks;

[0027] (4) Ingredients and soaking: mix the prepared garlic base with rock sugar solution, honey, citric acid, licorice solution and plum pigment, mix well, then put it into a clean vegetable jar and soak for 5-7 days, turning every two days once;

[0028] (5) Sun-dried: After soaking, take out the garlic pieces and dry them until they are 60% dry, then sieve to remove the slag and get the five-flavo...

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Abstract

The invention discloses a making process of five-flavor garlic and belongs to the field of food processing. The making process is characterized by including the processing technological procedures of raw material desalting, slicing, drying, sucking, drying and packaging. The making process has the advantages that the product is moderately sour and sweet, fine, smooth, crisp and tender in taste, crisp and tasty, has multiple flavors, and has the special fresh and fragrant flavor of the garlic; the product is rich in special allicin, the gastrointestinal mucosa can be stimulated, secretion of saliva, gastric juice and digestive juice can be promoted, gastrointestinal peristalsis can be improved, appetite can be improved, the effects of appetizing, spleen tonifying and appetite promoting are achieved, and the effects of relieving summer heat, refreshing people, resisting oxidation and restraining tumors are further achieved. Operation is simple, use is convenient, and the five-flavor garlic is nutritional and healthy green food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a production process of five-flavored garlic. Background technique [0002] Garlic belongs to the genus Allium of Liliaceae, and its bulbs are used as medicine. Garlic is oblate or short conical, with off-white or light brown membranous scales on the outside, with scale leaves removed, and 6-10 garlic cloves inside, growing in whorls around flower stems, stem bases are disk-shaped, with many fibrous roots. Each garlic clove is wrapped with a film, and when the film is peeled off, white, thick and juicy scales can be seen. It has a strong garlic smell and a spicy taste. Garlic has a strong bactericidal ability and can eliminate germs that invade the body. It is the strongest antibacterial effect found in natural plants. It also benefits vitamin B 1 promotes the metabolism of carbohydrates to produce energy, and relieves fatigue. Another function of garlic that cannot be ignored is ...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/30Y02A40/90
Inventor 王林林
Owner 王林林
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