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Rapid preparation method of pickled garlic

A fast, garlic technology, applied in the fields of yeast-containing food ingredients, food science, food freezing, etc., can solve the problems of hindering the garlic consumption market, low allicin reduction rate, and long garlic preparation cycle.

Inactive Publication Date: 2019-03-01
GUIZHOU XUYANG FOOD GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, whether it is the crystal garlic preparation scheme in the prior art or the fermentation preparation of black garlic, the preparation cycle needs at least 7 days, so that the garlic preparation cycle is still relatively long, and in the preparation process, the processing of garlic, temperature The control of other conditions is not appropriate, resulting in a low reduction rate of allicin in garlic, which still has a strong pungent taste and garlic odor when eating garlic, causing most consumers, especially female consumers, to dislike eating garlic , hindering the garlic consumption market

Method used

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  • Rapid preparation method of pickled garlic
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The quick preparation method of pickled garlic comprises the following steps:

[0020] (1) Remove impurities from the garlic and clean it; prick the cleaned garlic with an injection needle hole, and inject clear water into the hole, at least one per clove of garlic;

[0021] (2) Freeze the perforated garlic in a freezer at -8°C for 5 minutes; take it out and thaw it in room temperature color protection solution for 1 hour;

[0022] (3) After boiling the clear water, cool it to normal temperature, add 5% salt, 3% compound bacteria and 0.1% amino acid according to the mass ratio, stir and mix evenly, adjust the temperature to 33-38°C, add the thawed Garlic, sealed anaerobic fermentation 24h, that is.

[0023] The color protecting liquid is 2% sodium citrate and 0.1% sodium ascorbate in mass concentration, and the balance is water. Composite bacteria are composed of Bacillus subtilis and yeast, and the total number of effective viable bacteria of the composite bacteria i...

Embodiment 2

[0025] The quick preparation method of pickled garlic comprises the following steps:

[0026] (1) Remove impurities from the garlic and clean it; prick the cleaned garlic with an injection needle hole, and inject clear water into the hole, at least one per clove of garlic;

[0027] (2) Put the perforated garlic in a freezer at -12°C for 20 minutes; take it out and place it in a color-protecting solution at room temperature for 4 hours;

[0028] (3) After boiling the clear water, cool it to normal temperature, add 7% salt, 4% compound bacteria and 0.5% amino acid according to the mass ratio, stir and mix evenly, adjust the temperature to 33-38°C, add the thawed Garlic, sealed anaerobic fermentation 48h, that is.

[0029] The color protecting liquid is sodium citrate and 1.3% sodium ascorbate with a mass concentration of 5%, and the balance is water. Composite bacteria are composed of Bacillus subtilis and yeast, and the total number of effective viable bacteria of the composi...

Embodiment 3

[0031] The quick preparation method of pickled garlic comprises the following steps:

[0032] (1) Remove impurities from the garlic and clean it; prick the cleaned garlic with an injection needle hole, and inject clear water into the hole, at least one per clove of garlic;

[0033] (2) Put the perforated garlic in a freezer at -10°C for 15 minutes; take it out and thaw it in a color-protecting solution at room temperature for 3 hours;

[0034] (3) After boiling the clear water, cool it to normal temperature, add 6% salt, 3.5% compound bacteria and 0.3% amino acid by mass ratio, stir and mix evenly, adjust the temperature to 33-38°C, add the thawed Garlic, sealed anaerobic fermentation for 36h, that is.

[0035] The color protecting liquid is 3% sodium citrate and 0.8% sodium ascorbate in mass concentration, and the balance is water. Composite bacteria are composed of Bacillus subtilis and yeast, and the total number of effective viable bacteria of the composite bacteria is (...

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Abstract

The invention relates to the technical field of preparation of pickled garlic, in particular to a rapid preparation method of pickled garlic. The method pricks holes for injecting clear water and performs quick freezing at low temperature, so that the clear water can rapidly form ice crystals in garlic cloves, the internal puncturing of the garlic cloves is realized, the cell walls of the garlic cloves are broken, and cell liquid shows up. Besides, the thawing is performed under the action of color protection liquid so as to avoid browning of the garlic cloves. Then salt, composite bacteria and amino acids are combined and added into the boiled and cooled clear water, and the sealing anaerobic fermentation is performed, so that the fermentation speed of the garlic cloves is greatly improved. The pickled garlic is rich in nutrient components and crisp and tender in taste, the content of garlicin is greatly reduced, and the quality of the pickled garlic is improved.

Description

technical field [0001] The invention relates to the technical field of soaked garlic preparation, in particular to a quick preparation method of pickled garlic. Background technique [0002] Garlic is a dual-purpose food for medicine and food, and was selected as "the best plant medicine". It has the effects of detoxifying and killing insects, reducing swelling and relieving pain, stopping diarrhea and dysentery, moistening the lungs and expelling parasites, warming the spleen and stomach. Garlic is rich in selenium, superoxide dismutase, phosphorus, magnesium, calcium, iron, silicon, aluminum, zinc and other components, and has strong antioxidant capacity. [0003] At present, in the prior art, there are relatively many researches on garlic consumption, for example: Patent No. 201410806423.2 discloses the technical scheme of fermenting garlic to prepare crystal garlic, after slowly freezing and refrigerating garlic at a specific temperature, and inserting lactic acid bacte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00A23L5/41A23L33/175A23L5/00
CPCA23V2002/00A23L5/00A23L5/41A23L19/20A23L29/065A23L33/175A23V2250/0628A23V2250/0642A23V2250/0654A23V2250/76A23V2300/20
Inventor 曾少红叶家先吴平先张兰兰徐涛
Owner GUIZHOU XUYANG FOOD GROUP
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