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Pickled garlic and preparation method thereof

A production method, the technology of soaking garlic, applied in the functions of food ingredients, food science, application, etc., can solve the problems of difficult user identification, too many storage containers, easy to deteriorate and rot, etc., to achieve convenient material acquisition and crisp texture Tender, enhance the effect of lowering fat and blood pressure

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

It is easy to be sour and smelly, and the smell is still unpleasant after eating, which is difficult to be recognized by the majority of users
At the same time, in the storage of pickled garlic, there are too many storage containers, which are easy to deteriorate and spoil, and the taste will be affected.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This implementation provides a kind of pickled garlic and its preparation method, comprising the following steps:

[0024] 1. Proportion

[0025] 100 parts of fresh garlic, 30 parts of hawthorn, 5 parts of wolfberry, 50 parts of vinegar, 150 parts of sugar, 800 parts of purified water, 5 parts of pepper, and 10 parts of table salt.

[0026] 2. How to make pickled garlic

[0027] (1) Choose fresh garlic, peel it, wash it, soak it in cold water for 3 days, change the cold water soaking fresh garlic once a day, soak it in a cool place, soak it and dry it for later use;

[0028] (2) Soak the dried garlic in light salt water for 0.5 days, remove and drain for later use. The light salt water used is composed of 15 parts of common salt and 1000 parts of purified water;

[0029] (3) Wash and dry the hawthorn and wolfberry, add sugar and marinate for 0.5 hours, then boil in water, boil slowly over a warm fire to obtain the viscous liquid of hawthorn and wolfberry, cool it for ...

Embodiment 2

[0035] This implementation provides a kind of pickled garlic and its preparation method, comprising the following steps:

[0036] 1. Proportion

[0037] 150 parts of fresh garlic, 50 parts of hawthorn, 10 parts of wolfberry, 80 parts of vinegar, 200 parts of sugar, 1000 parts of purified water, 10 parts of pepper, and 15 parts of table salt.

[0038] 2. How to make pickled garlic

[0039] (1) Choose fresh garlic, peel it, wash it, soak it in cold water for 5 days, change the cold water soaking fresh garlic once a day, soak it in a cool place, soak it and dry it for later use;

[0040] (2) Soak the dried garlic in light salt water for 1 day, remove and drain for later use. The light salt water used is prepared with an important ratio of 20 parts of table salt and 1000 parts of purified water;

[0041] (3) Wash and dry the hawthorn and wolfberry, add sugar and marinate for 1 hour, then boil in water, boil slowly over a warm fire to obtain the viscous liquid of hawthorn and wol...

Embodiment 3

[0047] This implementation provides a kind of pickled garlic and its preparation method, comprising the following steps:

[0048] 1. Proportion

[0049] 130 parts of fresh garlic, 40 parts of hawthorn, 8 parts of wolfberry, 65 parts of vinegar, 180 parts of sugar, 900 parts of purified water, 8 parts of pepper, and 13 parts of table salt.

[0050] 2. How to make pickled garlic

[0051] (1) Choose fresh garlic, peel it, wash it, soak it in cold water for 4 days, change the cold water soaking fresh garlic once a day, soak it in a cool place, soak it and dry it for later use;

[0052] (2) Put the dried garlic into light salt water and soak for 0.8 days, remove and drain for later use. The light salt water used is prepared by an important ratio of 18 parts of table salt and 1000 parts of purified water;

[0053] (3) Wash and dry the hawthorn and wolfberry, add sugar and marinate for 0.8 hours, then boil in water, simmer slowly over a warm fire to obtain the viscous liquid of haw...

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Abstract

The invention provides pickled garlic and a preparation method thereof, and belongs to the technical field of garlic processing. The pickled garlic is prepared from the following raw materials in parts by weight: 100-150 parts of fresh garlic, 30-50 parts of haws, 5-10 parts of Chinese wolfberry fruits, 50-80 parts of vinegar, 150-200 parts of white sugar, 800-1000 parts of pure water, 5-10 parts of chili and 10-15 parts of edible salt. The pickled garlic has tender texture and delicious taste, the effects of garlic, including sterilizing, lowering blood lipid and blood pressure and the like, are not destroyed, while the garlic taste is maintained, and the pickled garlic is convenient and hygienic to eat; and the method for preparing the pickled garlic is simple, adopts easily available raw materials, can be used for enhancing the taste of pickled garlic and enhancing the medicinal properties of pickled garlic, such as reducing blood lipid and blood pressure, by adding haws, Chinese wolfberry fruits, flavoring agent and the like, and is suitable for large-scale production and market popularization.

Description

technical field [0001] The invention relates to the technical field of pickled garlic, in particular to a pickled garlic and a preparation method thereof. Background technique [0002] Garlic is a common food and is generally used as a flavoring agent in cooking. At the same time, because garlic has anti-inflammatory, strong sterilization, prevents tumors and cancers, detoxifies the intestines, lowers blood sugar, prevents diabetes, prevents cardiovascular and cerebrovascular diseases, and prevents colds, etc. , so garlic is also considered to be a common, multifunctional medicinal material, so garlic is deeply loved by the masses of the people. However, garlic is generally too spicy to eat raw, and it is prone to bad breath after eating. In the prior art, generally the garlic is simply pickled with salt or sugar and eaten, but the pickled garlic obtained in this way has a poor mouthfeel. It is easy to be sour and smelly, and the smell is still unpleasant after eating, whi...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/326A23V2200/3262
Inventor 任伦
Owner 贵州民生农业发展有限公司
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