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Method for preparing crisp garlic slices by using low-temperature vacuum oil bath technology

A low-temperature vacuum, garlic slice technology, applied in food science and other directions, can solve the problems that cannot be used as snacks, garlic slices are difficult to form, and have poor taste, so as to ensure the original shape, color and taste, reduce unnecessary damage, and have good taste. Aesthetically beneficial effects

Active Publication Date: 2020-09-22
河南省万源蒜业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the cooked garlic is not easy to preserve, easily spoils and deteriorates, and cannot be eaten at any time as a snack, it is difficult to meet the needs of the masses for garlic.
At present, although some technicians make garlic into snack garlic slices, due to the lack of practice and research on the process, the prepared garlic slices often have many problems, such as garlic slices are difficult to shape, easy to break, poor taste, additives too much wait

Method used

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  • Method for preparing crisp garlic slices by using low-temperature vacuum oil bath technology
  • Method for preparing crisp garlic slices by using low-temperature vacuum oil bath technology
  • Method for preparing crisp garlic slices by using low-temperature vacuum oil bath technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The present invention utilizes the low-temperature vacuum oil bath technology to prepare the method for crisp garlic slice, comprises the following steps:

[0039] (1) Selection of raw materials: Select fresh four or six cloves of garlic with a transverse diameter of 4-5cm, uniform size, no damage, and no mildew, and remove stones, metal substances and other impurities through screening by a stone remover;

[0040] (2) Cutting the root: the selected garlic is cut into the root, and the size of the cut root is 3-5mm upward along the bottom of the root;

[0041] (3) Splitting and peeling: the garlic in step (2) is split, and then under 0.6MPa air pressure, air-blowing peeling is carried out to the split garlic cloves, and the impurities entrained by the garlic cloves are removed while air-blowing peeling;

[0042] (4) Cleaning: Utilize the conveyor belt to pass the garlic cloves of step (3) through the clear water pool, wash away the impurities attached to the surface of ...

Embodiment 2

[0053] The present invention utilizes the low-temperature vacuum oil bath technology to prepare the method for crisp garlic slice, comprises the following steps:

[0054] (1) Selection of raw materials: Select fresh four or six cloves of garlic with a transverse diameter of 4-5cm, uniform size, no damage, and no mildew, and remove stones, metal substances and other impurities through screening by a stone remover;

[0055] (2) Cutting the root: the selected garlic is cut into the root, and the size of the cut root is 3-5mm upward along the bottom of the root;

[0056] (3) Splitting and peeling: the garlic in step (2) is split, and then under 0.6MPa air pressure, air-blowing peeling is carried out to the split garlic cloves, and the impurities entrained by the garlic cloves are removed while air-blowing peeling;

[0057] (4) Cleaning: Utilize the conveyor belt to pass the garlic cloves of step (3) through the clear water pool, wash off the impurities attached to the surface of t...

Embodiment 3

[0068] The present invention utilizes the low-temperature vacuum oil bath technology to prepare the method for crisp garlic slice, comprises the following steps:

[0069] (1) Selection of raw materials: Select fresh four or six cloves of garlic with a transverse diameter of 4-5cm, uniform size, no damage, and no mildew, and remove stones, metal objects and other impurities through screening by a stone removal machine;

[0070] (2) Cutting the root: Under the condition of clean environment, use the root cutting equipment to carry out the root cutting process. The size of the cut root is 3-5mm upward along the bottom of the root; put the cut garlic in a clean plastic basket store;

[0071] (3) Splitting and peeling: the garlic in step (2) is transported to the aseptic workshop, put into the splitting machine for splitting, and then utilize the peeling machine to blow and peel the garlic cloves after splitting under the pressure of 0.6MPa. Remove impurities from garlic cloves wh...

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PUM

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Abstract

The invention discloses a method for preparing dry and crisp garlic slices through a low-temperature vacuum oil bath technology. The method comprises the following steps for processing garlic: picking a raw material, cutting roots, sectioning and peeling, cleaning, secondarily picking, cutting into slices, water controlling, killing out and cooling, freezing and shaping, performing low-temperature vacuum oil bath, cooling, removing sundries, weighing, packaging and finally obtaining the garlic slices. The steps of the preparation method disclosed by the invention are all linked with one another; by means of optimizing and adjusting a garlic slice preparation technology, the purposes of guaranteeing that most piquancy of the garlic is removed and remaining nutritional ingredients of the garlic at the same time on the garlic slices are achieved; in addition, the garlic slices prepared through the preparation method are fragrant and crispy in taste, not greasy, good in shaping, not prone to being broken and convenient to eat.

Description

technical field [0001] The invention relates to a preparation method of garlic slices, in particular to a method for preparing crisp garlic slices by using low-temperature vacuum oil bath technology. Background technique [0002] Garlic, also known as gourd, gourd garlic, meat dish, single garlic, single head garlic. Its nature and flavor are warm, pungent and sweet, can detoxify and kill insects, reduce swelling and relieve pain, relieve diarrhea and dysentery, treat lungs, deworming, and warm spleen and stomach, treat carbuncle, ulcer, swollen toxin, alopecia areata, and dysentery. Diarrhea, pulmonary tuberculosis and sudden cough, roundworm pinworms, stagnation in diet, cold pain in the abdomen, edema and fullness. Studies have found that garlic also has the following effects: 1. Anti-cancer: the sulfur-containing compound in garlic can promote the intestine to produce an enzyme or a substance called allicin, which can block the formation of lipid peroxidation and anti-i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L5/10
Inventor 魏富原
Owner 河南省万源蒜业食品有限公司