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Garlic fresh-keeping and storage method

A technology of garlic and fresh-keeping solution, which is applied in the field of food storage, can solve problems such as difficulty in keeping fresh and saccharification of old bran, and achieve the effects of easy operation, keeping fresh state, and improving storage and fresh-keeping effect

Inactive Publication Date: 2020-03-03
临泉县新达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, after garlic is harvested and stored under normal conditions, due to its own metabolism, it will gradually take root and germinate, and shrink, and the bran will be saccharified, making it difficult to keep fresh

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A fresh-keeping and storage method for garlic is as follows, comprising: cleaning: selecting mature, complete and fresh garlic, soaking it in a saline solution with a mass concentration of 2.3% for 15 minutes, rinsing with clear water to clean the garlic; blanching: washing the garlic Put it in steam, blanching for 3 seconds, take it out, and get blanched garlic; freezing: put the cooled garlic in a freeze dryer at a freezing temperature of 5°C to get frozen garlic; drying: put blanched garlic in a freeze drier In the process, freeze-dry until the water content is reduced by 5%, to obtain dried garlic; fresh-keeping: spray fresh-keeping liquid evenly to the frozen garlic, dry, pack with a fresh-keeping bag, add dried green tea leaves with 0.5% of the weight of garlic for vacuum packaging, and obtain fresh-keeping garlic; Storage: Evenly spray 0.15% garlic weight protein selenium solution on the dried garlic, pack, and store at 11°C to obtain stored garlic.

[0018] The ...

Embodiment 2

[0020] A fresh-keeping and storage method for garlic is as follows, comprising: cleaning: selecting mature, complete and fresh garlic, soaking it in a saline solution with a mass concentration of 2.8% for 20 minutes, rinsing with clear water to clean the garlic; blanching: washing the garlic Put it in steam, blanching for 5 seconds, take it out, and get blanched garlic; freezing: put the cooled garlic in a freeze dryer at a freezing temperature of 8°C to get frozen garlic; drying: put blanched garlic in a freeze drier In the process, freeze-dry until the water content is reduced by 8%, to obtain dried garlic; fresh-keeping: spray fresh-keeping liquid evenly to the frozen garlic, dry, pack with a fresh-keeping bag, add dried green tea leaves with 0.8% of the weight of garlic for vacuum packaging, and obtain fresh-keeping garlic; Storage: Evenly spray 0.25% garlic weight protein selenium solution on the dried garlic, pack and store at 13°C to obtain stored garlic.

[0021] The f...

Embodiment 3

[0023] A fresh-keeping and storage method for garlic is as follows, comprising: cleaning: selecting mature, complete and fresh garlic, soaking it in a saline solution with a mass concentration of 2.5% for 18 minutes, rinsing with clear water, and cleaning the garlic; blanching: washing the garlic Put it in steam, blanching for 4 seconds, take it out, and get blanched garlic; freezing: put the cooled garlic in a freeze dryer at a freezing temperature of 7°C to get frozen garlic; drying: put blanched garlic in a freeze drier In the process, freeze-dry until the water content is reduced by 6%, to obtain dried garlic; fresh-keeping: spray fresh-keeping liquid evenly to the frozen garlic, dry, pack with a fresh-keeping bag, add dried green tea leaves with 0.6% of the weight of garlic for vacuum packaging, and obtain fresh-keeping garlic; Storage: Evenly spray 0.2% garlic protein selenium solution on the dried garlic, pack, and store at 12°C to obtain stored garlic.

[0024] The fre...

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PUM

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Abstract

The invention relates to the technical field of food storage, in particular to a garlic fresh-keeping and storage method, which specifically comprises the following steps: cleaning: selecting mature,complete and fresh garlic to obtain cleaned garlic; blanching: placing the cleaned garlic in steam to obtain blanched garlic; freezing: placing the cooled garlic in a freeze dryer at a freezing temperature of 5-8 DEG C to obtain frozen garlic; drying: placing the blanched garlic in a freeze dryer and freeze-drying until the water content is reduced by 5-8% to obtain dry garlic; fresh-keeping: evenly spraying a fresh-keeping agent on the frozen garlic and drying to obtain fresh-keeping garlic; and storage: packaging and storing at 11-13 DEG C to obtain stored garlic. The garlic fresh-keeping and storage method provided by the invention is simple and convenient to operate; and by the method, the preservation time of garlic is prolonged to 8 months, the intact rate reaches 95%, the storage and preservation effect of the garlic is obviously improved, the transportation and storage costs of the garlic are reduced, the garlic can be sold across seasons, and the economic income of planting farmers is increased.

Description

technical field [0001] The invention relates to the technical field of food storage, in particular to a fresh-keeping and storage method for garlic. Background technique [0002] Garlic (Garlic) is also called garlic, garlic head, garlic, gourd, single garlic, and single head garlic, which is the general designation of garlic plants. Semi-annual herbaceous plant, Liliaceae Allium, used as medicine with bulbs. Harvest in spring and summer, tie up, hang in a ventilated place, and dry in the shade for later use. The agricultural proverb says "Garlic can't be planted for nine (months), but nine long and one head can be produced." When the leaves are withered in June, dig them out, remove the silt, and ventilate to dry or bake until the skin is dry. Garlic is oblate or short conical, with off-white or light brown membranous scales on the outside, with scale leaves peeled off, 6 to 10 garlic cloves inside, growing in whorls around flower stems, stem bases are disk-shaped, with m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/16A23B7/04A23B7/024
CPCA23B7/00A23B7/024A23B7/04A23B7/16A23V2002/00A23V2200/10A23V2250/1582A23V2250/1614A23V2250/2102A23V2250/211A23V2250/1626
Inventor 刘文忠刘士新
Owner 临泉县新达食品有限公司
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