Pickling method of flavored garlic

A garlic and flavor technology, applied in the field of pickling flavored garlic, can solve the problems of inability to completely kill allinase, single health care effect, strong garlic flavor, etc., and achieve enhanced health care effect, good health care effect, and good garlic flavor effect. Effect

Inactive Publication Date: 2016-04-06
陈玉海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This traditional preparation method mostly uses high-salt and high-acid treatment, which can also inhibit the activity of allinase, but it cannot completely kill allinase. Therefore, the garlic cells will be destroyed when peeled or chewed, and the remaining garlic will The enzyme then acts on alliin to produce sulfur-containing compounds, resulting in a strong garlic s

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0024] A method for pickling flavored garlic, the specific method steps are as follows:

[0025] (1) Raw material pretreatment: select neat, fat, white skin color, fresh garlic, cut off the fibrous roots of fresh garlic, peel off the outer skin, leave about 1.5 cm of garlic stem, remove sediment impurities, wash and drain the water for later use ;

[0026] (2) One-time marinating: weigh the garlic head pretreated in step (1) according to the weight ratio of garlic head and marinade 10:8-12, mix well, and marinate in a cold storage at 0-4°C 6 hours, turn over every 2 hours to make it evenly marinated;

[0027] (3) Second pickling: Take out the garlic head pickled in step (2), put it into a closed container, add the pickling liquid, the pickling liquid should spread over the garlic head, seal and marinate for 30-40 minutes It can be eaten in one day.

[0028] Wherein the marinade in the step (2) is to be made by the component of following consumption: salt 4kg, white granulat...

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PUM

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Abstract

A pickling method of flavored garlic comprises steps as follows: (1), raw material preprocessing: large, neat and fresh garlic bulbs with pure white skin color are selected, fibrous roots of the fresh garlic are cut off, skin is peeled off, about 1.5 cm of garlic stems are reserved, mud and impurities are removed, and the garlic bulbs are washed and drained for standby application; (2), primary pickling: the garlic bulbs preprocessed in the step (1) are weighed in a weight ratio of the garlic bulbs to pickling materials being 10:(8-12), the garlic bulbs are stirred uniformly with the pickling materials, pickled in a cold storage at the temperature of 0-4 DEG C for 6 h and turned over once every 2 h, and the garlic bulbs are pickled uniformly; (3), secondary pickling: the garlic bulbs subjected to the primary pickling in the step (2) are taken out and placed in an airtight container, a pickling liquid is added, and the garlic bulbs are totally soaked by the pickling liquid and can be eaten after being sealed and pickled for 30-40 days. The method is simple, the operability is high, compared with other pickled garlic products, the garlic odor removal effect and the healthcare function are good, the healthcare function and great taste of the pickled garlic products can be enjoyed by people at ease, and the condition that people are fear to eat the pickled garlic products due to irritative garlic odor is prevented.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for pickling flavored garlic. Background technique [0002] Garlic is the bulb of the Allium plant in the Liliaceae family. It has a pungent taste and a strong garlic flavor. It is an important spice vegetable crop. It was first cultivated in countries along the Mediterranean Sea such as ancient Egypt, ancient Rome, and ancient Greece, and was mainly used to prevent plagues and treat diseases; Zhang Qian of the Han Dynasty made a mission to the Western Regions and introduced it to domestic cultivation. Many places around the world hold a grand garlic festival every year to showcase the diverse cuisines of garlic and publicize its powerful health benefits. Garlic is known as "the penicillin that grows in the ground". With the deepening of the research on its function at home and abroad, the health care function of garlic has been widely reported. Prevention of atherosclero...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/105
CPCA23V2002/00A23V2200/30
Inventor 陈玉海
Owner 陈玉海
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