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Method of inhibiting odor during eating garlic

A garlic and odor technology is applied in the functions of food ingredients, food ingredients as taste modifiers, and food ingredients as anti-microbial preservation, etc. It can solve problems such as discomfort, obstacles, and peculiar smell in food, and achieve inhibition of germination and shrinkage. , The effect of inhibiting odor and prolonging the shelf life

Inactive Publication Date: 2017-02-01
韦克康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, although garlic has a variety of health functions, it has a peculiar smell when eaten, and it burns the stomach when eaten too much, which makes it difficult for people who like to eat garlic.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The invention provides a method for suppressing the peculiar smell of garlic, comprising:

[0038] Step 1. First, vacuum-dry the garlic for 20 minutes in an environment with a temperature of 30°C, a humidity of 60%, and a vacuum degree of 10Kpa, so as to remove part of the moisture in the garlic and add space for the injection of the umami agent in the later stage; 5 Utilize the syringe under Pa pressure to inject a certain amount of umami taste agent evenly into each garlic garlic clove, and described umami taste agent comprises the following components by weight: 25 parts of walnut green husk extract, 15 parts of eggshell powder, 3 parts of white vinegar , 2 parts of edible alcohol, 5 parts of peanut shell extract, 5 parts of chitosan powder, 2 parts of war bone powder and 25 parts of tea, wherein the tea is obtained by brewing Biluochun tea leaves with water at 98-100°C After 5-8s, filter the tea leaves to obtain.

[0039] Step 2. Place the garlic cloves treated in ...

Embodiment 2

[0045] The invention provides a method for suppressing the peculiar smell of garlic, comprising:

[0046] Step 1. First, vacuum-dry the garlic for 20 minutes in an environment with a temperature of 40°C, a humidity of 90%, and a vacuum degree of 13Kpa, so as to remove part of the moisture in the garlic and add space for the injection of the umami agent in the later stage; 5 Utilize a syringe under Pa pressure to evenly inject a certain amount of umami agent into each garlic clove, and the umami agent includes the following components in parts by weight: 35 parts of walnut green husk extract, 25 parts of eggshell powder, 5 parts of white vinegar , 3 parts of edible alcohol, 10 parts of peanut shell extract, 15 parts of chitosan powder, 3 parts of war bone powder and 35 parts of tea, wherein the tea is obtained by brewing Biluochun tea leaves with water at 98-100°C After 5-8s, the tea leaves are filtered to obtain; the walnut green husk extract in the umami agent of the present ...

Embodiment 3

[0053] The invention provides a method for suppressing the peculiar smell of garlic, comprising:

[0054] Step 1. First, vacuum-dry the garlic for 20 minutes in an environment with a temperature of 35°C, a humidity of 75%, and a vacuum degree of 11.5Kpa, so as to remove part of the moisture in the garlic and add space for the injection of the umami agent in the later stage; 5 Utilize a syringe under Pa pressure to evenly inject a certain amount of umami taste agent into each garlic clove, and the umami taste agent includes the following components in parts by weight: 30 parts of walnut green husk extract, 20 parts of eggshell powder, 4 parts of white vinegar , 2.5 parts of edible alcohol, 7.5 parts of peanut extract and 20 parts of tea, wherein the tea is obtained by brewing Biluochun tea leaves with water at 98-100°C for 5-8 seconds and then filtering the tea leaves. The chitosan Powder is 10 parts, and described battle bone powder is 2.5 parts;

[0055] Step 2. Place the ga...

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Abstract

The invention discloses a method of inhibiting odor during eating garlic. The method includes the steps of: 1) vacuum-drying garlic for 20 min, and uniformly injecting a certain amount of an umami agent into all garlic cloves by an injector under the pressure of 1.1*10<5> Pa, wherein the umami agent includes a walnut green seedcase extract, eggshell powder, white vinegar, edible alcohol, a peanut skin extract, and tea water; 2) firstly placing the garlic cloves for 1-2 h at -5 DEG C, placing the garlic cloves for 2-3 h at -10 DEG C, placing the garlic cloves for 1-2 h at -15 DEG C and finally placing the garlic cloves for 2-3 h at -20 DEG C; 3) performing vacuum-freeze drying to the garlic cloves at -40 - -30 DEG C for 2-3 h, wherein vacuumization is carried out to lower than 15 Pa; and 4) placing the garlic cloves in a microwave vacuum drier to dry the garlic cloves under the vacuum degree of 110-130 kPa for 5-10 min, power being 450-500 W.

Description

technical field [0001] The invention relates to a method for suppressing the peculiar smell of garlic when eating. Background technique [0002] Garlic (Garlic) is also called garlic, garlic head, garlic, gourd, single garlic, single head garlic, is the general designation of garlic plants. Semi-annual herbaceous plant, Liliaceae Allium, used as medicine with bulbs. Garlic is an indispensable seasoning in human daily life. It can remove fishy smell and increase flavor when cooking fish, meat, poultry and vegetables. Especially in cold dishes, it can not only increase flavor, but also sterilize. Traditionally, what people usually call "garlic" refers to garlic. Due to the short shelf life of fresh garlic, it is prone to rot and deterioration. Secondly, garlic has high moisture content, heavy weight, and difficult transportation, which also makes garlic easy to germinate and shrink. This has formed a contradiction in demand with garlic that cannot be separated from people's...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A23B7/024A23B7/02A23L3/3562A23L5/20A23L33/10A23L33/105
CPCA23B7/154A23B7/02A23B7/024A23B7/157A23L3/3562A23V2002/00A23V2200/16A23V2200/10A23V2200/318A23V2250/21A23V2250/214A23V2250/511
Inventor 韦克康
Owner 韦克康
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