Method for making traditional Chinese herbal pickled garlic

A processing method and technology of traditional Chinese medicine, applied in the direction of bacteria used in food preparation, functions of food ingredients, bifidobacteria, etc., to achieve the effects of helping digestion, convenient and hygienic eating, and preventing colorectal cancer

Inactive Publication Date: 2017-01-11
贵州民生农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is no research on the traditional Chinese medicine soaked garlic. Through the research of the present invention, the market value of soaked garlic will be improved.

Method used

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  • Method for making traditional Chinese herbal pickled garlic

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing method of soaking garlic in traditional Chinese medicine, comprising the following steps:

[0022] (1) Garlic is peeled, washed, and dried;

[0023] (2) Put it in a water-free and oil-free utensil, pour the sweet and sour juice that has not passed through the garlic, and add Chinese medicine auxiliary materials when marinating the garlic. The preparation method of the sweet and sour sauce is: according to the ratio of 5:4 Weigh the sugar and aged vinegar and put them into a pot to boil, add 1% salt by weight of the sweet and sour juice while hot, and add 1% of traditional Chinese medicine adjuvant (calculated with the sweet and sour juice as the substrate) after cooling to room temperature;

[0024] (3) Store at room temperature after sealing, pack after changing color and taste.

[0025] The traditional Chinese medicine auxiliary materials include the following raw materials in parts by weight: 40 parts of Atractylodes atractylodes, 30 parts of Magnolia o...

Embodiment 2

[0028] A processing method of soaking garlic in traditional Chinese medicine, comprising the following steps:

[0029] 1) Peel the garlic, wash it, and dry it;

[0030] 2) Put it in an anhydrous and oil-free utensil, pour in the sweet and sour juice that has not been soaked in garlic, and add Chinese medicine auxiliary materials when marinating the garlic. Take sugar, mature vinegar, white vinegar and rice vinegar, put them into a pot and boil, add 2% salt by weight of sweet and sour juice while it is hot, and add 2% of traditional Chinese medicine auxiliary materials (calculated with sweet and sour juice as the substrate) after cooling to room temperature ;

[0031] 3) Store at room temperature after sealing, pack after changing color and taste.

[0032] The traditional Chinese medicine auxiliary materials include the following raw materials in parts by weight: 55 parts of Atractylodes atractylodes, 40 parts of Magnolia officinalis, 70 parts of tangerine peel, 20 parts of c...

Embodiment 3

[0035] A processing method of soaking garlic in traditional Chinese medicine, comprising the following steps:

[0036] 1) Peel the garlic, wash it, and dry it;

[0037] 2) Put it in an anhydrous and oil-free utensil, pour in the sweet and sour juice that has not been soaked in garlic, and add Chinese medicine auxiliary materials when marinating the garlic. Take sugar, mature vinegar, white vinegar and rice vinegar, put them into a pot and boil, add 3% salt by weight of sweet and sour juice while it is hot, and add 3% of traditional Chinese medicine auxiliary materials (calculated with sweet and sour juice as the substrate) after cooling to room temperature ;

[0038] 3) Store at room temperature after sealing, pack after changing color and taste.

[0039] The traditional Chinese medicine auxiliary materials include the following raw materials in parts by weight: 70 parts of Atractylodes atractylodes, 50 parts of Magnolia officinalis, 90 parts of tangerine peel, 35 parts of c...

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PUM

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Abstract

The invention discloses a method for making traditional Chinese herbal pickled garlic and belongs to the technical field of food processing; the method comprises the specific steps of 1, peeling garlic, washing, and air-drying; 2, containing in a vessel with no water or oil, pouring sweet-sour sauce to submerge garlic cloves, and adding traditional Chinese auxiliaries while pickling the garlic; 3, sealing, storing at room temperature, and allowing the garlic to be ready for consumption after the garlic discolors and is tasty. According to the garlic produced by the method, the heat-clearing and toxicity-eliminating herbs are added to the sweet-sour sauce, cool taste is given, and the garlic can promote intestinal tract movement, help digest, remove food stagnation, prevent constipation and prevent colon cancer, and is a very valuable instant herbal food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of soaking garlic in traditional Chinese medicine. Background technique [0002] Garlic is a good food. It can be seasoned in cooking, and has health effects such as anti-inflammatory, sterilization, lung protection, prevention and treatment of cardiovascular and cerebrovascular diseases, and anti-cancer. In daily life, many people have the habit of eating garlic. For example, some people often eat raw garlic, eating 2-4 cloves a day before meals can prevent epidemic cerebrospinal meningitis. There are also people who like to eat sweet and sour garlic. Garlic is soaked in sweet and sour for 1-2 months. Eat a few capsules a day and drink sweet and sour juice. But for a long time, when people pickled sweet and sour garlic, in order to suit people's taste and prevent mildew, they often used heavy salt, polysaccharides, or added preservatives...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00A23L33/105A23L33/135
CPCA23V2002/00A23V2400/113A23V2400/51A23V2200/14A23V2200/30A23V2200/3262A23V2200/326A23V2200/32A23V2200/3204A23V2200/308A23V2250/21
Inventor 任伦
Owner 贵州民生农业发展有限公司
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