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Preparation technology of crystal sugar garlics

A preparation process, garlic technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of excessive salt, poor taste of rock sugar garlic, etc., to reduce water content, good appearance, Guaranteed crispness and mouthfeel

Inactive Publication Date: 2016-12-07
务川自治县隆兴食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a preparation process of rock sugar garlic, so as to solve the problem of using too much salt and not restricting the reaction between alliin and alliinase in the prior art in the process of pickling garlic. The problem of bad taste of rock sugar and garlic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation technology of rock sugar garlic, comprises the steps:

[0019] Step 1: Wash and drain the fresh garlic after removing the outer skin and root hairs, then mix the drained garlic evenly with salt, and then put it in a jar to marinate; wherein, the weight ratio of garlic to salt is 20:1, and marinate The curing time was 50 hours, and the curing temperature was 5°C. Pickle garlic directly with salt to quickly dehydrate garlic, remove part of the pungent taste of garlic and maintain the umami taste of garlic at the same time; the temperature of 5°C inhibits the activity of alliinase, avoiding the pungent taste and odor of garlic It is further improved, and at the same time, it is beneficial to the preservation of garlic.

[0020] Step 2: While pickling the garlic, put the copper grass flower into boiling water and boil for 10 hours, and put white granulated sugar and honey into the boiled copper grass flower water solution, the weight ratio of boiling ...

Embodiment 2

[0024] A kind of preparation technology of rock sugar garlic, comprises the steps:

[0025]Step 1: Wash and drain the fresh garlic after removing the outer skin and roots, then mix the drained garlic evenly with salt, and then put it in a jar for marinating; wherein, the weight ratio of garlic to salt is 25:1, and marinating The curing time is 70 hours, and the curing temperature is 15°C. Due to the reduction of the amount of salt, the marinating time needs to be extended.

[0026] Step 2: While pickling the garlic, put the copper grass flower into boiling water and boil for 5 hours, and put white granulated sugar and honey into the boiled copper grass flower water solution, the weight ratio of boiling water, white granulated sugar and honey is 5: 1:0.2; when boiling copper grass flowers, chop copper grass flowers and put them into gauze for boiling. The weight ratio of copper grass flowers to boiling water is 1:15.

[0027] Step 3: Rinse the marinated garlic quickly with wa...

Embodiment 3

[0030] The difference between embodiment 3 and embodiment 2 is that in step 4, when the garlic is placed in a jar and left to stand, a layer of rock sugar with a thickness of 2 cm is laid on the bottom of the jar and on the top of the garlic. During the standing process, the moisture produced by the dehydration of the garlic will gather at the bottom of the tank, and then gather at the mouth of the tank; this will lead to a lower infiltration of garlic sugar at the bottom and upper part, which can be solved by laying rock sugar At the same time, because the melting of the rock sugar takes a certain amount of time, the problem of excessive sugar absorption by the garlic at the bottom and upper part of the rock sugar is avoided.

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Abstract

The present invention discloses a preparation technology of crystal sugar garlics, and belongs to the field of the garlic processing. The preparation technology comprises the steps that the garlics of which outer skins and root hairs are removed are washed to be clean, the washed garlics are drained, then the drained garlics are mixed evenly with edible salt, the salt mixed garlics are loaded into a jar to be pickled, wherein the weight ratio of the garlics to the edible salt is (20:1) to (25:1), and the pickling time is 50-70 hours; during the pickling of the garlics, elsholtzia splendens is put into boiled water to be decocted for 5-10 hours at the same time, and one or two of white granulated sugar and crystal sugar is added into the decocted elsholtzia splendens water solution; the pickled garlics are put into the cooled elsholtzia splendens water solution to be soaked for 10-15 days in a seal way; the soaked garlics are drained, then the drained garlics are mixed evenly with white granulated sugar, the treated garlics are loaded into the jar, the jar is sealed and allowed to stand, jar reversing is conducted once after 4-7 days of the standing, the total standing time is 45-60 days, and the finished products are obtained. The elsholtzia splendens is introduced, so that the spicy taste and smell of the garlics are reduced. The traditional processing steps are optimized, so that the salt content of the crystal sugar garlics is greatly reduced and the mouthfeel of the crystal sugar garlics is improved.

Description

technical field [0001] The invention belongs to the field of garlic processing, in particular to a preparation process of rock sugar garlic. Background technique [0002] Garlic is a plant of the genus Allium in the family Liliaceae. According to the color of the garlic bulb skin, it can be divided into two types: purple skin garlic and white skin garlic. Purple garlic has few and large garlic cloves, strong pungent taste and high yield. It is mostly distributed in North China, Northwest and Northeast China. It has a lighter spicy taste and is more cold-resistant than purple garlic. It is mostly sown in autumn and matures slightly earlier. The various pharmacological effects of garlic stem from its rich chemical composition. Its main components include sugars, amino acids, lipids, vitamins, inorganic salts, trace elements, sulfur compounds, etc. At present, it is believed that the main bioactive substances in garlic are sulfur-containing compounds unique to garlic. In ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 王小初王凯
Owner 务川自治县隆兴食品厂
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