Pickled garlic and preparation method thereof

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...