Method for retarding browning of minced garlic seasoning
By using compound garlic granules and cold oil to stir, the problem of garlic seasonings being prone to browning during storage is solved, and the effect of slowing down browning, maintaining flavor and extending shelf life is achieved.
Patent Information
- Application Number
- CN202411840956.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-13
- Publication Date
- 2025-03-18
AI Technical Summary
Garlic seasoning is prone to browning during storage, resulting in black color and sauce-like shape, affecting the appearance and flavor of the food, and thus affecting product sales.
The method of compound garlic granules is adopted, including 50%-60% fresh garlic granules and remaining rehydrated garlic granules. The enzymatic browning is slowed down by washing and soaking, and stirring in cold oil and sterilizing it.
Effectively slow down the browning of garlic seasonings, maintain fresh flavor, extend the shelf life of the product, and improve the quality and safety of the product.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the field of minced garlic processing, and in particular to a method for slowing down the browning of minced garlic seasoning. Background Art
[0002] Minced garlic seasoning is an essential seasoning for cooking many delicacies, such as hot pot dipping sauce, garlic scallops, grilled oysters, garlic crayfish, etc. With the gradual popularity of pre-prepared meals, minced garlic seasoning has gradually become one of the main seasonings in pre-prepared meals. At present, the production of minced garlic seasoning generally involves crushing fresh garlic into garlic grains, then heating the vegetable oil, and after the oil temperature reaches the required level, adding the garlic into the pan and stir-frying it. After the garlic is fried, add the small ingredients and stir evenly, then remove from the pan, fill it, and sterilize it. However, the current problem is that the minced garlic has a serious browning phenomenon. In 4 months, it will become black in color and become sauce-like. Figure 4 As shown, it greatly affects the appearance and flavor of food, thus affecting the sales of the product. Summary of the invention
[0003] The invention aims to provide a method for slowing down the browning of minced garlic seasoning, so as to slow down the browning phenomenon of minced garlic seasoning.
[0004] To achieve the above object, the present invention adopts the following technical scheme: a method for slowing down the browning of garlic seasoning, comprising the following steps:
[0005] Step 1: preparing compound garlic granules, which include 50%-60% fresh garlic granules and the rest rehydrated garlic granules, wherein the fresh garlic granules are processed by crushing the fresh garlic into granular garlic granules, washing the garlic granules in water and then taking them out; the rehydrated garlic granules are processed by soaking the dehydrated garlic granules in water for 40-60 minutes and then taking them out;
[0006] Step 2: Put fresh garlic and rehydrated garlic into cold oil and add small ingredients and mix well;
[0007] Step 3: After filling the compound garlic granules mixed evenly in step 2, sterilize them.
[0008] Preferably, as an improvement, the ratio of the compound garlic granules to the cold oil is 3:2.
[0009] Preferably, as an improvement, a first auxiliary material and a second auxiliary material are added to the compound garlic, the addition amount of the first auxiliary material is 0.25%-0.3%, and the addition amount of the second auxiliary material is 0.1%-0.12%.
[0010] Preferably, as an improvement, the first auxiliary material includes glucono-Ω-lactone, sodium diacetate, potassium sorbate, nisin, and edible salt, which are mixed in any proportion; the second auxiliary material includes sodium citrate, disodium ethylenediaminetetraacetic acid, sodium tripolyphosphate, and sodium D-isoascorbate, which are mixed in any proportion.
[0011] Preferably, as an improvement, oil-soluble beta-carotene is added to the compound garlic at a concentration of 0.16‰-0.5‰.
[0012] Preferably, as an improvement, the added amount of oil-soluble beta-carotene is 0.20‰-0.28‰.
[0013] Preferably, as an improvement, the concentration of oil-soluble β-carotene is 0.16‰.
[0014] The principles and advantages of this solution are as follows:
[0015] In view of the problem that the existing garlic seasoning turns brown quickly, the applicant found that there are two main reasons: first, since the garlic grains carry enzymes after the garlic is crushed, enzymatic browning will occur, and the phenolic substances will react to form brown substances under the action of enzymes in an aerobic environment, causing the product to turn brown; second, non-enzymatic browning will occur during storage, such as Maillard reaction, ascorbic acid oxidation and polyphenol oxidation condensation reaction. Therefore, this scheme washes the damaged fresh garlic grains in time to wash away the bioactive enzymes produced when they are damaged, so as to slow down the enzymatic browning. At the same time, a large amount of rehydrated garlic grains are added to the garlic grains. Since the garlic grains are dried, the cell structure and Ph value inside them have changed, which is not conducive to the activity of polyphenol oxidase. The change in pH value still exists after soaking, and the activity of the enzyme continues to be inhibited. At the same time, the water during soaking can meet the basic needs of garlic cells, but it is not enough to activate polyphenol oxidase, thereby slowing down the browning. Therefore, in the scheme, the original flavor of fresh garlic can be retained by combining fresh garlic and rehydrated garlic, while effectively slowing down the browning of garlic seasoning. At the same time, by stirring with cold oil, in a low temperature environment, the activity of enzymes in the garlic grains is relatively weak, and the activity of polyphenol oxidase and other enzymes is low. At the same time, the moisture distribution on the surface and inside of the garlic grains is relatively uniform, and the physical structure is relatively stable, which reduces the leakage of internal chemical substances, thereby further slowing down the browning of the garlic seasoning. Finally, by sterilizing, the bacteria, molds and other microorganisms in the garlic seasoning can be effectively killed, corruption caused by microorganisms can be prevented, the quality and safety of the garlic seasoning can be ensured, and the shelf life of the product can be extended. At the same time, the activity of enzymes such as polyphenol oxidase (PPO) can be effectively passivated, the presence of microorganisms can be eliminated, and the generation of microbial metabolites can be reduced, thereby slowing down the browning.
[0016] In summary, from Figure 1 (this plan) and Figure 4Comparison of the product pictures of (prior art) shows that both are stored in the same environment for 4 months. Figure 4 The product is seriously browned. Figure 1 The product has good color. At the same time, the scheme is simpler than the existing garlic seasoning processing method, reduces the hot oil frying link, and reduces the labor intensity and production cost. BRIEF DESCRIPTION OF THE DRAWINGS
[0017] Figure 1 This is the browning diagram of the product of Example 1 of the present invention.
[0018] Figure 2 This is the browning diagram of the product of Example 2 of the present invention.
[0019] Figure 3 This is the browning diagram of the product of Example 3 of the present invention.
[0020] Figure 4 This is a browning diagram of the existing garlic seasoning.
[0021] Figure 5 This is the browning diagram of the product of Comparative Example 1.
[0022] Figure 6 This is the browning diagram of the product of Comparative Example 2.
[0023] Figure 7 This is the browning diagram of the product of Comparative Example 3.
[0024] Figure 8 This is the browning diagram of the product of Comparative Example 4. DETAILED DESCRIPTION
[0025] The following is further described in detail through specific implementation methods:
[0026] A method for slowing down the browning of garlic seasoning comprises the following steps:
[0027] Step 1: prepare compound garlic granules, which include 50%-60% fresh garlic granules and the rest rehydrated garlic granules. Under this reasonable ratio, the original flavor of the garlic seasoning can be guaranteed and browning can be effectively slowed down. In this embodiment, in order to achieve the best effect, the fresh garlic granules and the rehydrated garlic granules are 50% each.
[0028] Processing of fresh garlic granules: peel and clean the fresh garlic and then crush it into granular garlic granules. Put the garlic granules into water and wash them to obtain fresh garlic granules.
[0029] Processing of rehydrated garlic granules: Soak the dehydrated garlic granules in water for 40-60 minutes to obtain rehydrated garlic granules;
[0030] Step 2: Put 50% of fresh garlic cloves and 50% of rehydrated garlic cloves into cold oil and add small ingredients and mix well to obtain garlic seasoning, wherein the small ingredients include edible salt, white sugar, etc.; the fresh garlic cloves need to be put into the cold oil in time after being taken out of the water.
[0031] Step 3: Fill the minced garlic seasoning in step 2 into bags, and sterilize the bagged minced garlic seasoning. In this embodiment, a boiling water bath is used for 10 minutes.
[0032] Example 2
[0033] On the basis of Example 1, the first auxiliary material and the second auxiliary material are added to the compound garlic, wherein the first auxiliary material includes glucono-Ω-lactone, sodium diacetate, potassium sorbate, nisin, and edible salt. In this embodiment, the first auxiliary material uses Renda compound preservative No. 2; the second auxiliary material includes sodium citrate, disodium ethylenediaminetetraacetic acid, sodium tripolyphosphate, and sodium D-isoascorbate. In this embodiment, the second auxiliary material uses a compound stabilizer, and the specific model is YP1036. The addition amount of the first auxiliary material is 0.25% of the total amount of the compound garlic granules, and the addition amount of the second auxiliary material is 0.1% of the total amount of the compound garlic granules.
[0034] Example 3
[0035] On the basis of Example 2, oil-soluble beta-carotene with a concentration of 0.16‰-0.5‰ is added to the compound garlic, wherein the concentration of the oil-soluble beta-carotene is preferably 0.16‰, and the added amount is 0.8 g.
[0036] The following is a comparative experiment:
[0037] Comparative Example 1
[0038] Compared with Example 1, in this comparative example, the fresh garlic was crushed into garlic grains but not washed.
[0039] Comparative Example 2
[0040] Compared with Example 1, in this comparative example, no rehydrated garlic granules were added, and only pure fresh garlic granules were used.
[0041] Comparative Example 3
[0042] The cold oil stirring method of this comparative example is different from that of Example 1, specifically: the frying method of the composite garlic grains is different, that is: after the oil temperature reaches 160°C, add the fresh garlic grains, when the oil temperature reaches 70-80°C, add the rehydrated garlic grains, when the oil temperature reaches 90 to 100°C, add the small ingredients, stir evenly and then remove from the pan.
[0043] Comparative Example 4
[0044] Compared with Example 1, in this comparative example, no boiling water bath treatment was performed.
[0045] The garlic seasoning prepared by the above-mentioned embodiments and comparative experimental examples was stored under the same environment for 4 months. The measured physicochemical and microbiological data are shown in Table 1, and the appearance color is shown in Table 2. Figure 1-Figure 8 .
[0046] Processing Moisture (%) Acid value (mg / g) Total colony count (CFU / g Example 1 47.1 1.14 Not detected Example 2 47.8 0.91 Not detected Example 3 45.2 0.92 Not detected Comparative Example 1 43.5 1.32 Not detected Comparative Example 2 49.6 1.44 Not detected Comparative Example 3 40.6 1.33 Not detected Comparative Example 4 47.5 2.51 Uncountable
[0047] Table 1
[0048] It can be seen from Table 1 that the acid values of Examples 1 to 3 and Comparative Examples 1 to 4 are all within the normal range, but the acid values of Examples 1 to 3 are better than those of the comparative examples. From the perspective of colony, there are more fungi in Comparative Example 4 because it was not treated with a boiling water bath. Overall, the physical and chemical indicators of Examples 1 to 3 are better than those of the comparative examples.
[0049] In addition, from the attached Figure 1-8 As shown, the products of Examples 1 to 3 are bright golden in color, and the minced garlic particles are distinct. Compared with Example 1, the minced garlic particles of Example 2 are distinct, and the color of Example 3 is better than that of Example 1. Figure 3 From left to right, beta-carotene is added in concentrations of 0.16‰, 0.25‰, and 0.5‰. The product with a concentration of 0.16‰ (on the far left) has a more natural color and is closer to the golden color of garlic seasoning.
[0050] Comparative Example 1 is a sample of garlic granules that has not been cleaned. Figure 5 As shown, compared with Figure 1 Comparative Example 2 is a sample of pure fresh garlic granules, such as Figure 6 As shown, its color is Figure 1 The browning is serious and it has become a paste. Comparative Example 3 is a sample of garlic granules fried in hot oil. Figure 7 As shown, its color is Figure 1 Dark and turbid liquid; Comparative Example 4 is a sample of garlic seasoning that was not treated with a boiling water bath. Figure 8 As shown, compared with Figure 1 Generally speaking, it is severely browned and has a sauce-like texture.
[0051] The above is only an embodiment of the present invention, and the common knowledge such as the known specific technical solutions and / or characteristics in the solution is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the present invention, several modifications and improvements can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.
Claims
1. A method for slowing down the browning of garlic seasoning, characterized in that: The following steps are involved: Step 1: preparing compound garlic granules, which include 50%-60% fresh garlic granules and the rest rehydrated garlic granules, wherein the fresh garlic granules are processed by crushing the fresh garlic into granular garlic granules, washing the garlic granules in water and then taking them out; the rehydrated garlic granules are processed by soaking the dehydrated garlic granules in water for 40-60 minutes and then taking them out; Step 2: Put fresh garlic and rehydrated garlic into cold oil and add small ingredients and mix well; Step 3: After filling the compound garlic granules mixed evenly in step 2, sterilize them.
2. The method for slowing down the browning of garlic seasoning according to claim 1, characterized in that: The ratio of compound garlic granules to cold oil is 3:
2.
3. The method for slowing down the browning of garlic seasoning according to claim 2, characterized in that: The first auxiliary material and the second auxiliary material are added to the compound garlic, wherein the addition amount of the first auxiliary material is 0.25%-0.3%, and the addition amount of the second auxiliary material is 0.1%-0.12%.
4. The method for slowing down the browning of garlic seasoning according to claim 3, characterized in that: The first auxiliary material includes glucono-omega-lactone, sodium diacetate, potassium sorbate, nisin, and edible salt, which are mixed in any proportion; the second auxiliary material includes sodium citrate, disodium ethylenediaminetetraacetic acid, sodium tripolyphosphate, and sodium D-isoascorbate, which are mixed in any proportion.
5. The method for slowing down the browning of garlic seasoning according to claim 4, characterized in that: Add oil-soluble beta-carotene in a concentration of 0.16‰-0.5‰ to the compound garlic.
6. The method for slowing down the browning of garlic seasoning according to claim 5, characterized in that: The added amount of oil-soluble beta-carotene is 0.20‰-0.28‰.
7. The method for slowing down the browning of garlic seasoning according to claim 6, characterized in that: The concentration of oil-soluble beta-carotene is 0.16‰.