Method of quickly pickling sugared garlic

A candied garlic and fast technology, applied in the field of quick pickling candied garlic, can solve the problems of high labor intensity and long processing time, and achieve the effects of short processing cycle, convenient sanitation management, and shortened production cycle.

Inactive Publication Date: 2020-03-10
CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the problems of long processing time and high labor intensity in the existing sugar garlic pickling technology and method, the present invention provides a technical method and process for rapidly processing sugar garlic. The method and process include the following steps:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The processing method of sweet and sour is as follows:

[0024] (1) Pick seven or eight mature, no mechanical damage, white and plump fresh garlic with neat bulbs;

[0025] (2) Peel off the outer layer of the garlic head, leaving 1 to 2 layers of tender skin, then trim off the roots and garlic stems. The roots should be flattened without leaving the stubble or hurting the garlic cloves. Leave the garlic stems about 1 cm away, and trim off the excess parts. ;

[0026] (3) Wash with water to remove dust on the surface of garlic, and control the moisture on the surface of garlic to dry;

[0027] (4) For every 5kg of fresh garlic after treatment, add 2.1kg of sucrose, 0.42kg of salt, and 4.48kg of white vinegar. Pay attention to first dissolve the sucrose and salt in the pickling solution, and then pour the pickling solution into the garlic In the pickling tank, press the garlic with a slip net slightly smaller than the inner diameter of the pickling container;

[0028] (5) Vacuum ...

Embodiment 2

[0032] (1) Pick seven or eight mature, no mechanical damage, white and plump fresh garlic with neat bulbs;

[0033] (2) Peel off the outer layer of the garlic head, leaving 1 to 2 layers of tender skin, then trim off the roots and garlic stems. The roots should be flattened without leaving the stubble or hurting the garlic cloves. Leave the garlic stems about 1 cm away, and trim off the excess parts. ;

[0034] (3) Wash with water to remove dust on the surface of garlic, and control the moisture on the surface of garlic to dry;

[0035] (4) For every 5kg of fresh garlic after treatment, add 2.4kg of sucrose, 0.48kg of salt, and 3.12kg of white vinegar. Pay attention to first dissolving the sucrose and salt in the pickling solution, and then pour the pickling solution into the garlic In the pickling tank, press the garlic with a slip net slightly smaller than the inner diameter of the pickling container;

[0036] (5) Then pass the vacuum pulse pressure for pickling, the pickling tempe...

Embodiment 3

[0040] (1) Pick seven or eight mature, no mechanical damage, white and plump fresh garlic with neat bulbs;

[0041] (2) Peel off the outer layer of the garlic head, leaving 1 to 2 layers of tender skin, then trim off the roots and garlic stems. The roots should be flattened without leaving the stubble or hurting the garlic cloves. Leave the garlic stems about 1 cm away, and trim off the excess parts. ;

[0042] (3) Wash with water to remove dust on the surface of garlic, and control the moisture on the surface of garlic to dry;

[0043] (4) For every 5kg of fresh garlic after treatment, add 3kg of sucrose, 0.24kg of salt, and 2.76kg of white vinegar. Pay attention to first dissolve the sucrose and salt in the pickling solution, and then pour the pickling solution into the pickle containing garlic. In the canning, press the garlic with a slip net slightly smaller than the inner diameter of the pickling container

[0044] (5) Vacuum pulsating pressure is used for pickling, the pickling...

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PUM

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Abstract

The invention discloses a method of quickly pickling sugared garlic, which belongs to the technical field of agricultural product processing and can greatly shorten the pickling time of the sugared garlic. The method comprises the following specific steps of: selecting fresh garlic with white and large skin and neat bulbs without mechanical damage, cutting off garlic bulb stem disc root hairs, stripping 1-2 layers of old skin on the outer layer of the fresh garlic bulb, reserving 1-2 layers of tender skin, cutting off overlong stems, reserving the length of about 1cm, soaking into a prepared pickling solution, putting into a vacuum pulsation pickling tank for pickling, taking out, after-ripening for a period of time as required to achieve intact quality, and conducting packaging and storing. Compared with the prior art, the method has the following advantages: (1) a vacuum pulsation technology is adopted, so that the processing period of the sugared garlic can be greatly shortened, thepickling processing time can be controlled within 5-6 days, the production efficiency is greatly improved, and the after-ripening time can be controlled within 6-10 days; and (2) the processed sugared garlic is high in quality, golden and glossy in color and luster, has due fragrance of the sugared garlic, and is obviously degraded in spicy taste and crisp and tender in mouth feel.

Description

Technical field [0001] The invention introduces a method for quickly pickling sugar garlic, which belongs to the field of agricultural product processing. Background technique [0002] Garlic (Allium sativum L.), also known as garlic, gourd, and single head garlic, is a plant of the genus Liliaceae. It contains unique sulfur-containing compounds (allicin), multiple amino acids, vitamins, sugars and rich protein. Contains a variety of minerals and trace elements, has a unique flavor and high medicinal value. Garlic is not only an indispensable condiment in daily life, but also a functional food with a variety of physiological activities. [0003] my country is the world's most important garlic producer, consumer and exporter (Su Qindong, 2008). In 2014, the garlic planting area in my country was 785.4 thousand ha, and the total output reached 19.98 million tons, accounting for 80% of the world's total output. China's garlic production is large and the quality of garlic is good, b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 郑志安张平林波肖红伟高振江张阳潘亚峰张鹏李高飞
Owner CHINA AGRI UNIV
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