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Crisp garlic slices and preparation process thereof

A technology of garlic chips and preparation process, which is applied in the directions of food preservation, fresh-keeping of fruits and vegetables, food science, etc., can solve the problems such as the taste of garlic chips being glutinous and not crispy, and achieves good taste effect, convenient storage and transportation, and simple preparation process. Effect

Pending Publication Date: 2021-01-22
徐州爱迪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing method of the garlic crisps in the above-mentioned patent has the following disadvantages: the garlic slices are steamed and then water-cooled, and then sterilized, so that the prepared garlic crisps taste waxy but not crispy

Method used

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  • Crisp garlic slices and preparation process thereof
  • Crisp garlic slices and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A garlic crisp, such as figure 1 As shown, garlic and palm oil are included, and the palm oil is prepared by pressing the pulp of palm fruit and then refining and extracting it.

[0043] The garlic is one or more of white garlic, purple red garlic, large petal species, small petal species, stalk garlic, no stalk garlic, spring garlic and winter garlic.

Embodiment 2

[0045] A kind of preparation technology of the garlic crisp chip described in embodiment 1, such as figure 1 shown, including the following steps:

[0046] S1: Pre-processing: grading and slicing the garlic;

[0047] S2: pretreatment: greening and color protection of garlic slices;

[0048] S3: Low temperature frying: Preheat the oil temperature, put the pretreated garlic slices into the vacuum equipment and then vacuumize, when the vacuum degree reaches -0.09Mpa, fry until the oil surface has no water bubbles and boils;

[0049] S4: Deoiling: lifting the hanging frame for placing garlic slices, and deoiling under normal pressure;

[0050] S5: Post seasoning: Spray the seasoning powder on the freshly taken out hot crisp while it is still hot;

[0051] S6: Baking: Arrange the garlic slices evenly in a single layer, and bake until the surface is dry and not sticky;

[0052] S7: Cooling: cooling with dry air at 7°C until normal temperature;

[0053] S8: Sorting: Detecting by...

Embodiment 3

[0070] A kind of preparation technology of the garlic crisp chip described in embodiment 1, such as figure 2 shown, including the following steps:

[0071] S1: Pre-processing: grading and slicing the garlic;

[0072] S2: pretreatment: greening and color protection of garlic slices;

[0073] S3: Low temperature frying: Preheat the oil temperature, put the pretreated garlic slices into the vacuum equipment and then vacuumize, when the vacuum degree reaches -0.09Mpa, fry until the oil surface has no water bubbles and boils;

[0074] S4: Deoiling: lifting the hanging frame for placing garlic slices, and deoiling under normal pressure;

[0075] S5: Baking: Arrange garlic slices evenly in a single layer, and bake until the surface is dry and not sticky;

[0076] S6: Cooling: Cool with dry air at 7°C until room temperature;

[0077] S7: Sorting: Detecting by metal detectors, rejecting unqualified products with scorched yellow petals of inclusions;

[0078] S8: Packing: Weigh ac...

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PUM

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Abstract

The invention discloses crisp garlic slices and a preparation process thereof, relates to the technical field of food processing, and aims to solve the problem that crisp garlic slices taste glutinousbut not crispy. The crisp slices comprise garlic and palm oil; the garlic is one or more than two of white-skin garlic, purplish red-skin garlic, large-clove garlic, small-clove garlic, garlic bolt garlic, non-garlic bolt garlic, springness garlic and winterness garlic. A preparation method of the palm oil includes the following steps: squeezing palm fruit pulp, and then performing refining and extracting to obtain the palm oil. The preparation process comprises the following steps: pretreatment: classifying and slicing the garlic; pretreatment: performing fixation and color retention on garlic slices; and low-temperature frying: preheating oil, and putting the pretreated garlic slices into vacuum equipment and then performing vacuum pumping. Compared with a traditional direct freezing method, a slow freezing way is employed by the invention for cold storage, and thus, due damage cannot be brought to tissue cells in the garlic slices; then the puffing effect and the taste are good during vacuum frying; finally baking is performed, so that the crispness of the garlic slices is improved; and the crisp garlic slices have better good commodity value and eating taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to garlic chips and a preparation process thereof. Background technique [0002] At present, the main processing method of garlic is still dehydration and drying. The main drying methods of garlic in my country are: hot air drying, vacuum freeze drying, vacuum microwave drying, vacuum drying, microwave drying, etc. Among them, hot air drying accounts for the largest proportion, but the product obtained by this traditional processing method is single, the drying time is long, and the efficiency is low, resulting in a relatively large loss of garlic nutrients. Moreover, the hot air drying method consumes a lot of energy. Domestic dehydration processing enterprises need energy consumption of 2400-2800kWh / t to produce one ton of dehydrated garlic slices, and the drying time generally takes 7-9h. Although vacuum freeze-drying can better maintain product quality, it consumes a lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A23L5/41A23L5/00A23L5/10A23B7/148
CPCA23B7/148A23V2002/00A23L5/00A23L5/10A23L5/11A23L5/41A23L19/01A23L33/00A23V2200/30A23V2250/18A23V2300/10A23V2300/20A23V2250/616A23V2250/61A23V2250/032A23V2200/048
Inventor 李伟
Owner 徐州爱迪食品有限公司