Garlic pretreatment substance, garlic extract, seasoning, and preparation methods and application of garlic pretreatment substance, garlic extract and seasoning

Abstract

The invention belongs to the field of food, and particularly relates to a garlic pretreatment method, which comprises the following steps of: removing stems of garlic, soaking the garlic in a 5% w/w~50% w/w ethanol solution at -10~15 DEG C for 8~48 hours, freezing a soaking system at -20~-2 DEG C for 0.5-8 hours, heating frozen materials, and keeping the temperature until the ethanol solution is dried by distillation. The invention also relates to a garlic pretreatment substance, a method for preparing a garlic extract, the garlic extract, a method for preparing a seasoning, the prepared seasoning, and application of the garlic pretreatment substance, the garlic extract and the seasoning. According to the pretreatment method and the extraction method in the invention, the spicy taste and peculiar smell of garlic can be removed; the natural garlic flavour and taste are reserved; the method for preparing the seasoning disclosed by the invention can be used for removing spicy taste, peculiar odour and fishy smell, so that the seasoning has rich and natural garlic flavour or has rich and harmonious garlic flavour and aquatic product flavour.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a garlic pretreatment method and a obtained garlic pretreated product, a method for preparing a garlic extract and the obtained garlic extract, and a method for preparing condiments and the obtained condiment It also involves the application of garlic pretreatment and garlic extract in food. Background technique [0002] Existing garlic extraction methods include steam distillation, solvent extraction, supercritical carbon dioxide extraction, etc.; for example, garlic is soaked in water, then beaten, filtered, and the filtrate is dried to obtain garlic extract; Soaked in vinegar, crushed and then extracted by supercritical carbon dioxide; however, the above-mentioned existing garlic extraction methods all include high-temperature treatment steps, and alliin is easily cracked by heat in high-temperature treatment, resulting in odor and peculiar smell, so it is not suitable for use ...

AI Technical Summary

Problems solved by technology

[0002] Existing garlic extraction methods include steam distillation, solvent extraction, supercritical carbon dioxide extraction, etc.; for example, garlic is soaked in water, then beaten, filtered, and the filtrate is dried to obtain garlic extract; Soaked in vinegar, crushed and then extracted by supercritical carbon dioxide; however, the above-mentioned existing garlic extraction methods all include high-temperature treatment steps, and alliin is easily cracked by heat in high-temperature treatment, resulting in odor and peculiar smell, so it is not suitable for use in condiment

[0003] In addition to garlic extraction methods, the prior art also includes garlic pretreatment methods, including acetic acid pickling process, variable temperature or thermal fermentation process, etc.; for example, after peeling garlic, slice it, soak it in acetic acid solution for a period of time, and obtain green garlic slices; Another example is that black garlic is cleaned, dried, sliced, and fermented with water at high temperature; however, the flavor of the product obtained by the above-mentioned garlic pretreatment method is weak or its taste is quite different from the natural garlic taste, and it is impossible to give the condiment a strong and natural garlic taste. Flavor and Taste

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