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Pickling method of nutritional flavoring garlic

A garlic and flavor technology, which is applied in the direction of food ingredients as taste improvers, food preservation, fruit and vegetable preservation, etc., can solve the problems of incomplete killing of allinase and single health function of garlic, and achieve the prevention of cardiovascular and cerebrovascular diseases, The pickling method is simple and the effect of relieving physical fatigue

Inactive Publication Date: 2017-12-22
太仓市林港农场专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of traditional pickled garlic products is roughly as follows: garlic is peeled, and seasoning accessories such as salt and acid are added for pickling. This traditional pickling method is treated with high salt and high acid, although it can inhibit allinase activity, but it cannot completely kill allinase, and it still produces a strong garlic smell when eaten; and the health care function of pickled garlic is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of nutritional flavor garlic pickling method of the present invention comprises the following method steps:

[0028] (1) Choose fresh white-skinned garlic with green stalks that are free from pests, mildew, neat and fat, remove the roots and outer skins, leave 1-2cm of garlic stalks, wash and drain for later use;

[0029] (2) Prepare seasoning and starter, wherein the seasoning includes the following raw materials in parts by weight: 60 parts of oat flour, 15 parts of blueberry, 8 parts of konjac powder, 5 parts of Hericium erinaceus powder, 1 part of ginger powder, and red pepper powder 1. Osmanthus fragrans 3, perilla seed oil 3, ethyl maltol 3, 10 parts of purified water; the starter includes the following raw materials in parts by weight: 5 parts of licorice powder, 5 parts of corn peptide, 5 parts of wheat oligopeptide , 5 parts of maca enzyme, 5 parts of copper grass flower water solution, 5 parts of black wolfberry, 3 parts of honey, 0.5 part of zinc lacta...

Embodiment 2

[0042] A kind of nutritional flavor garlic pickling method of the present invention comprises the following method steps:

[0043] (1) Choose fresh white-skinned garlic with green stalks that are free from pests, mildew, neat and fat, remove the roots and outer skins, leave 2cm of garlic stalks, wash and drain for later use;

[0044] (2) Prepare seasoning and starter, wherein the seasoning includes the following raw materials in parts by weight: 80 parts of oat flour, 25 parts of blueberry, 15 parts of konjac powder, 10 parts of Hericium erinaceus powder, 2 parts of ginger powder, 2 parts of red pepper powder, 5 parts of sweet-scented osmanthus, 8 parts of perilla seed oil, 4 parts of ethyl maltol, 16 parts of purified water; the starter includes the following raw materials in parts by weight: 10 parts of licorice powder, 10 parts of corn peptide , 10 parts of wheat oligopeptide, 10 parts of maca enzyme, 10 parts of copper grass flower water solution, 10 parts of black wolfber...

Embodiment 3

[0057] A kind of nutritional flavor garlic pickling method of the present invention comprises the following method steps:

[0058] (1) Choose fresh garlic with green stalks that are free from pests, mildew, neat and fat, remove the roots and outer skins, leave 1.5cm of garlic stalks, wash and drain for later use;

[0059] (2) Prepare seasoning and starter, wherein the seasoning includes the following raw materials in parts by weight: 70 parts of oat flour, 20 parts of blueberry, 12 parts of konjac powder, 8 parts of Hericium erinaceus powder, 1.5 parts of ginger powder, 1.5 parts of red pepper powder, 4 parts of sweet-scented osmanthus, 6 parts of perilla seed oil, 3.5 parts of ethyl maltol, 13 parts of purified water; the starter includes the following raw materials in parts by weight: 8 parts of licorice powder, 8 parts of corn peptide , 8 parts of wheat oligopeptide, 8 parts of maca enzyme, 8 parts of copper grass water solution, 8 parts of black wolfberry, 4 parts of honey...

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PUM

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Abstract

The invention relates to the technical field of food pickling, in particular to a pickling method of nutritional flavoring garlic. The pickling method of the nutritional flavoring garlic is simple, and low in cost, a garlic pickled product prepared by the method is safe, healthy, rich in nutrition and convenient to eat, contains no harmful additives, avoids the generation of ammonium nitrite, is rich in taste, and has pure natural fermentation fragrance; the maca enzyme and the fermenting agent contain various active protein small peptides in the fermentation process, and the maca enzyme can also alleviate the physical fatigue and improve the immunity; moreover, the fermenting agent can promote the digestion while suppressing the generation of nitrosamine compounds.

Description

technical field [0001] The invention relates to the technical field of garlic processing, in particular to a method for pickling nutritious flavor garlic. Background technique [0002] Garlic is the bulb of the Allium plant in the Liliaceae family. It has a pungent taste and a strong garlic flavor. It is an important spice vegetable crop. The various pharmacological effects of garlic stem from its rich chemical composition. Its main components include sugars, amino acids, lipids, vitamins, inorganic salts, trace elements, sulfur compounds, etc. At present, it is believed that the main bioactive substances in garlic are sulfur-containing compounds unique to garlic. In addition, polysaccharides, proteins, vitamin C, vitamin B, vitamin A and rare metal elements such as selenium and germanium in garlic also have obvious pharmacological activities. The main reason why garlic has pharmacological effects is that alliin in garlic is catalyzed and decomposed into allicin under the...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/10A23L27/00A23L27/10A23L27/20A23L29/00A23B7/154
CPCA23B7/154A23L19/20A23L27/10A23L27/2052A23L27/88A23L29/00A23L29/035A23L29/04A23L29/045A23L29/065A23L33/10A23V2002/00A23V2200/30A23V2200/324A23V2200/32A23V2200/314A23V2200/3262A23V2200/326A23V2200/308A23V2200/302A23V2200/16A23V2250/55A23V2250/28A23V2250/76A23V2250/21A23V2250/5034A23V2250/5066A23V2250/208
Inventor 单丽婷
Owner 太仓市林港农场专业合作社
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