Black garlic processing method

Abstract

The invention relates to a black garlic processing method. The method comprises a step (1) of choosing fresh garlic: removing new garlic which is moldy, has knife wounds and broken skin and is abnormal, and only reserving chosen complete garlic; a step (2) of peeling the new garlic, removing two layers of skin from the chosen new garlic; a step (3) of tidily placing the peeled new garlic in a stainless steel disc, placing the stainless steel disc in a stainless steel baking vehicle, pushing the stainless steel baking vehicle into an oven, and then closing an oven door to perform baking; and a step (4) of performing vacuum packing after the baking. The whole process of the black garlic processing method is free of pollution and has zero emission, and the defective rate of the black garlic is lowered to below 5% from original 20%; carbonization condensation of fructose and amino acids in the garlic can be effectively promoted, garlic enzyme browning reaction is finished, proteins of the garlic are converted into 18 amino acids necessary for the human body, and the content of polyphenols is increased.

Description

technical field [0001] The invention belongs to the technical field of health food processing, and relates to a processing method of garlic, in particular to a processing method of black garlic. Background technique [0002] Garlic is a common ingredient in people's daily life. It is not only rich in nutrition, but also has health care, disease resistance, and sterilization effects. However, after a certain period of dormancy, garlic will germinate rapidly and consume the stored nutrients when the conditions are suitable, and the quality will deteriorate sharply and cannot be eaten. The storage of garlic is a technical problem. In addition, after eating garlic, the oral cavity emits an unpleasant smell for a long time, which brings inconvenience to the daily life and work of eating. [0003] Black garlic, also known as fermented black garlic, is a food made from fresh garlic after fermentation. Black garlic has a high content of trace elements, tastes sweet and sour, and h...

AI Technical Summary

Problems solved by technology

The whole production process needs to use straw and firewood to burn to increase the temperature, which will generate a lot of smoke and dust, causing environmental pollution

At the same time, its temperature and humidity cannot be accurately controlled, and the temperature and humidity it adopts are not suitable. Therefore, the black garlic produced is very astringent, poor in quality, and often burns (the black garlic that is burnt is inedible). can only be thrown away), leading to an increase in the rate of defective products, an increase in production costs, and a waste of resources