Production process of fermentum rubrum pickled garlic

A production process and garlic technology, applied in the field of production process of pickled garlic with red grains, can solve the problems of complex production process, high cost, poor taste, etc., and achieve the effect of solving complex production process, good taste and long shelf life

Inactive Publication Date: 2016-06-01
QINGDAO SHOUTAI AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current production process of red lees pickled garlic, the production process is complicated, the cost is high, and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] The preparation technology of the red lees pickled garlic of the present embodiment comprises the following steps:

[0015] (1) Selection of raw materials Choose fresh purple-skinned or white-skinned garlic that is plump, does not lose water and wilts, has an excellent texture, and has no germination;

[0016] (2) Raw material treatment Remove the skin of the garlic cloves by hand or lye, select garlic without rottenness and broken cloves, rinse in clean water for 8 hours, and change the water 5 times in the middle to reduce the peculiar smell and remove the garlic. Then take out a layer of film, then take out, after draining the water, put it into boiling water and stir continuously for blanching for 3 minutes, quickly take it out, immediately pour it into flowing cold water and cool it fully, take it out, shake it dry, and set aside;

[0017] (3) Preparing the marinating grains, selecting distiller’s grains from brewing red wine and table salt and mixing them evenly i...

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PUM

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Abstract

The present invention discloses a production process of fermentum rubrum pickled garlic. The production process includes the following steps: selecting raw materials; processing raw materials; preparing pickled vinasse materials; flavoring; and packaging and sterilizing. The production process not only maintains nutrient components of the garlic, but also adds distinctive flavor substances into the finished products, to form unique style, delicious taste, fragrant and crisp texture and unique flavor. The fermentum rubrum pickled garlic is simple in method, low in production cost and easy to operate, is suitable for industrial production, is reddish brown, crystal and transparent, delicious and fragrant in taste and crisp in texture, provides an instant-type delicious table side dish with unique characteristics for people, and adds a new product for garlic products.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of red lees pickled garlic. Background technique [0002] Garlic has antibacterial and anti-inflammatory effects, can protect the liver, regulate blood sugar, protect the cardiovascular system, resist hyperlipidemia and arteriosclerosis, and resist platelet aggregation. Nutrition experts have found that garlic extract has anti-tumor effects, and it is recommended to eat 3-5 grams of garlic raw every day. In the present production process of red lees pickled garlic, the production process is complicated, the cost is high, and the mouthfeel is poor. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a production process of red lees pickled garlic, which makes the production process simple and easy to operate, has a good...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218
Inventor 张晶
Owner QINGDAO SHOUTAI AGRI SCI & TECH CO LTD
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