Fermented garlic paste and preparation method thereof

A technology for fermenting garlic and garlic sauce, which is applied in food science, food preservation, application, etc., can solve the problems of undiscovered patent publications, loss of garlic nutrients, and reduction of food health care, so as to enhance food health care and shorten production time. cycle, the effect of promoting absorption

Inactive Publication Date: 2019-05-28
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the types and tastes of sauces related to garlic are too single, and there is no better market development
[0004] The reason for this problem is that in the process of producing garlic products, the alliinase that produces the sour odor has not been effectively removed, and the traditional processing methods, while removing the odor of garlic, have also caused garlic nutrition. The loss of a large amount of substances reduces the health of food
And the taste of existing garlic sauce products is also relatively single, lacking diversity
[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Fermented garlic paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of fermented garlic paste, its composition and parts by weight are as follows:

[0033] 100 parts of fermented garlic, 4 parts of monosodium glutamate, 6 parts of white sugar, 2 parts of sodium gluconate, 1.5 parts of chicken stock powder, 0.8 parts of molasses, and 0.3 parts of sodium dehydroacetate.

[0034] Wherein, the composition also includes chili oil.

[0035] Wherein, the sodium gluconate is food grade sodium gluconate.

[0036] Wherein, the preparation steps of described fermented garlic are as follows:

[0037] ⑴ Pickling:

[0038] Take fresh garlic, store it at 0-10°C for 15 days, peel the garlic, wash it with water, and dry it for later use;

[0039] After cleaning and dicing the apples, beat them, then add vinegar, rock sugar, and yeast, and place them in an altar for 3-4 days to obtain a pickling solution; wherein, the mass ratio of apple: vinegar: rock sugar: yeast is 5: 5:2:1;

[0040] Soak the processed garlic in the pickling solution, and ...

Embodiment 2

[0049] A kind of fermented garlic paste, its composition and parts by weight are as follows:

[0050] 100 parts of fermented garlic, 3-5 parts of monosodium glutamate, 5-8 parts of white sugar, 1-3 parts of sodium gluconate, 1-2 parts of chicken stock powder, 0.5-1 part of molasses, and 0.1-0.5 parts of sodium dehydroacetate.

[0051] Preferably, the composition also includes chili oil.

[0052] Preferably, the sodium gluconate is food grade sodium gluconate.

[0053] Preferably, the preparation steps of the fermented garlic are as follows:

[0054] ⑴ Pickling:

[0055]Take fresh garlic, store it at 0-10°C for 15 days, peel the garlic, wash it with water, and dry it for later use;

[0056] After cleaning and dicing the apples, beat them, then add vinegar, rock sugar, and yeast, and place them in an altar for 3-4 days to obtain a pickling solution; wherein, the mass ratio of apple: vinegar: rock sugar: yeast is 5: 5:2:1;

[0057] Soak the processed garlic in the pickling s...

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Abstract

The invention relates to a fermented garlic paste. The fermented garlic paste is prepared from the following components in parts by weight: 100 parts of fermented garlic, 3-5 parts of monosodium glutamate, 5-8 parts of white granulated sugar, 1-3 parts of sodium gluconate, 1-2 parts of refined flour, 0.5-1 part of molasses and 0.1-0.5 part of sodium dehydroacetate. According to the garlic paste, the flavor is soft in garlic fragrance and has fruity fragrance, and the garlic fragrance and the fruity fragrance supplement each other; during the production of garlic products, the garlic paste canbe used for effectively removing allinase generating sour and foul odors, meanwhile, the extensive loss of garlic nutrients is not caused, the healthy property of food is maintained, the taste of garlic paste products is widened, and the diversity of the garlic paste products is enriched.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a fermented garlic sauce and a preparation method thereof. Background technique [0002] Garlic is a very common ingredient in daily life, and it is usually used as a condiment. Garlic can relieve greasy and fishy smell, help digestion, and is a good condiment for meals. Regular consumption of garlic can have health effects such as sterilization and prevention of gastric cancer. Products made with garlic as the main raw material in the market include black garlic, laba garlic, garlic oil, garlic powder, etc. [0003] The peculiar smell of garlic after eating garlic products is often criticized by people, as well as the pungent taste, which limits the consumption market of garlic. Some products that remove sour odor will also cause the loss of nutrients contained in garlic while deodorizing. The sauce market is booming right now. And the types and tastes of garlic-rel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/20A23L5/20A23L29/00A23L33/10A23L3/3571
Inventor 张艳芬李秉业李洪久朱耿乐
Owner SHANDONG TIANBO FOOD INGREDIENTS
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