Fresh garlic paste and preparation method thereof

Abstract

The invention discloses freshness-enhancing minced garlic and a preparation method thereof. The freshness-enhancing minced garlic comprises garlic granules, edible oil, edible salt, monosodium glutamate, potassium sorbate, sucrose fatty acid ester, sodium ascorbate, L-cysteine hydrochloride, water-soluble chitosan and sodium alginate. The preparation method comprises the following steps: immersing fresh garlic in a citric acid aqueous solution, crushing the immersed fresh garlic into garlic granules, adding sodium ascorbate, L-cysteine hydrochloride, water-soluble chitosan and sodium alginate into the garlic granules for pickling, adding mixed edible oil and sucrose fatty acid ester, finally adding edible salt, monosodium glutamate and potassium sorbate, and carrying out vacuum filling and sterilization. The method can reduce the discoloration of the garlic granules, maintain the original garlic fragrance of the garlic, improve the additional value of the garlic and prolong the shelf life.

Description

Technical Field

[0001] The invention relates to flavor-enhanced minced garlic and a preparation method thereof, and belongs to the technical field of food processing. Background Art

[0002] Garlic, the underground bulb of the Allium genus of the Amaryllis family, is rich in protein, carbohydrates, fat, dietary fiber, vitamins, and other nutrients. Garlic not only has a pungent flavor that can remove fishy and greasy smells, but also possesses biological activities such as anti-pathogens, anti-tumor, and blood pressure lowering.

[0003] Garlic is a seasonal agricultural product. To extend its shelf life, it is processed using refrigeration and irradiation techniques, but this can damage the garlic's tissue structure. Furthermore, consuming raw garlic directly can cause a strong mouth odor, which can affect personal image and make it unsuitable for public places. Garlic is also commonly processed into sweet and sour garlic, pickled garlic in vinegar, and garlic powder. However, during the processing of sweet and sour garlic and pickled garlic in vinegar, the garlic turns green, resulting in severe discoloration and poor quality. Garlic is also further processed into black garlic and garlic oil, but the deep processing process is complex, the finished product is expensive, and it is difficult to consume in people's daily lives. To this end, the present invention provides a fresh-tasting minced garlic that reduces garlic discoloration while maintaining the original garlic aroma of garlic, and a preparation method thereof, thereby increasing the added value of garlic, extending its shelf life, meeting people's daily consumption needs, and also having good corporate economic benefits. Summary of the Invention

[0004] In view of at least one problem existing in the above-mentioned prior art, the present invention provides a freshness-enhanced minced garlic and a preparation method thereof, which can reduce the discoloration of garlic grains and maintain the original garlic aroma of garlic, thereby increasing the added value of garlic and extending the shelf life. In addition, the processing technology is simple and the production cost is low. The freshness-enhanced minced garlic can meet people's daily consumption needs and also has good corporate economic benefits.

[0005] In order to achieve the above object, the present invention adopts the following technical scheme: a flavor-enhancing garlic paste, comprising garlic grains, edible oil, edible salt, monosodium glutamate, potassium sorbate, sucrose fatty acid ester, sodium ascorbate, L-cysteine hydrochloride, water-soluble chitosan and sodium alginate.

[0006] Preferably, the water-soluble chitosan is one of carboxymethyl chitosan, chitosan glutamate or chitosan lactate.

[0007] Preferably, the flavor-enhanced minced garlic, calculated as a percentage of the mass of the garlic grains, comprises: edible oil accounting for 18-25% of the mass of the garlic grains; edible salt accounting for 1-2% of the mass of the garlic grains; monosodium glutamate accounting for 0.5-0.8% of the mass of the garlic grains; potassium sorbate accounting for 0.02-0.03% of the mass of the garlic grains; sucrose fatty acid ester accounting for 0.01-0.015% of the mass of the garlic grains; sodium ascorbate accounting for 0.02-0.05% of the mass of the garlic grains; L-cysteine hydrochloride accounting for 0.005-0.01% of the mass of the garlic grains; water-soluble chitosan accounting for 0.1-0.2% of the mass of the garlic grains; and sodium alginate accounting for 0.04-0.07% of the mass of the garlic grains.

[0008] Preferably, the flavor-enhancing minced garlic also includes chopped chili peppers.

[0009] Preferably, the weight ratio of the chopped chili peppers to the diced garlic is 1:4.

[0010] The present invention also provides a preparation method of garlic paste with enhanced flavor, and the preparation process comprises the following steps: immersing fresh garlic in a citric acid aqueous solution and crushing the garlic into garlic grains; adding sodium ascorbate, L-cysteine hydrochloride, water-soluble chitosan and sodium alginate to the garlic grains for pickling; adding mixed edible oil and sucrose fatty acid ester; and finally adding edible salt, monosodium glutamate and potassium sorbate, vacuum filling and sterilization.

[0011] Preferably, the method for preparing the flavor-enhanced minced garlic comprises the following steps:

[0012] (1) First, peel and wash the fresh garlic, then immerse it in a citric acid aqueous solution and crush it into rice-sized pieces, then immediately filter it to remove the citric acid aqueous solution, and wash it with water 2 to 3 times to obtain garlic rice;

[0013] (2) adding sodium ascorbate, L-cysteine hydrochloride, water-soluble chitosan and sodium alginate to the garlic granules, stirring and mixing, and pickling to obtain pickled garlic granules;

[0014] (3) mixing edible oil and sucrose fatty acid ester uniformly, adding the mixture to the pickled garlic granules, stirring and mixing uniformly, so that the surface of the minced garlic is evenly coated with oil, thereby obtaining garlic granules coated with oil on the surface;

[0015] (4) adding edible salt, monosodium glutamate and potassium sorbate to the garlic grains coated with oil, stirring and mixing evenly, vacuum filling, and sterilizing to obtain garlic paste with enhanced flavor.

[0016] Preferably, in step (1), the immersion crushing time is 5 to 8 minutes.

[0017] Preferably, in step (1), the concentration of citric acid in the citric acid aqueous solution is 0.4 to 0.6 w / w%.

[0018] Preferably, in step (2), the pickling time is 15 to 25 minutes.

[0019] Preferably, in step (3), the sterilization treatment is a heat treatment or a low-temperature plasma.

[0020] Preferably, the heat treatment conditions are: temperature of 70-80° C. and time of 15-20 min.

[0021] Preferably, the low temperature plasma condition is: the power density is 0.1-0.2 W / cm 2 , room temperature, time is 2 to 3 minutes.

[0022] The invention has the beneficial effects that the main raw material of the garlic paste is fresh garlic, which is crushed into garlic grains the size of rice, and is prepared with edible oil, edible salt, monosodium glutamate, potassium sorbate, sucrose fatty acid ester, sodium ascorbate, L-cysteine hydrochloride, water-soluble chitosan and sodium alginate as auxiliary materials, so that the original garlic aroma of garlic is maintained and the color is uniform, the added value of garlic is increased, the shelf life is also extended, and the garlic paste is suitable for people's daily consumption; the garlic paste is prepared with water-soluble chitosan, sodium alginate ... The effects of cysteine hydrochloride and edible oil on garlic grains can not only reduce the discoloration of garlic grains during processing and storage, extend the shelf life, but also maintain the original crispness of garlic and enhance the garlic flavor and taste of garlic; in the preparation method of the fresh-flavored minced garlic of the present invention, fresh garlic is crushed in a citric acid aqueous solution, which helps to inhibit the discoloration of garlic grains during the processing process, maintain the color and quality of garlic grains, and enhance the flavor and taste of garlic; the preparation method of the fresh-flavored minced garlic of the present invention has a simple process, low production cost, and good enterprise economic benefits. DETAILED DESCRIPTION

[0023] The following is a clear and complete description of the technical solutions in the implementation of the present invention. The embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention. If specific conditions are not specified in the examples, they are carried out according to conventional conditions or the conditions recommended by the manufacturer.

[0024] Example 1

[0025] A flavor-enhanced minced garlic, which comprises, calculated as a percentage by mass of garlic grains, 18% of edible oil, 1% of edible salt, 0.5% of monosodium glutamate, 0.02% of potassium sorbate, 0.01% of sucrose fatty acid ester, 0.02% of sodium ascorbate, 0.005% of L-cysteine hydrochloride, 0.1% of carboxymethyl chitosan, and 0.04% of sodium alginate.

[0026] The preparation method of the freshness-enhancing minced garlic comprises the following specific steps:

[0027] (1) Fresh garlic was peeled and washed, then immersed in a 0.6 w / w% citric acid aqueous solution and crushed into rice-sized pieces for 8 minutes, then immediately filtered to remove the citric acid aqueous solution, and washed with water three times to obtain garlic rice;

[0028] (2) adding sodium ascorbate, L-cysteine hydrochloride, carboxymethyl chitosan and sodium alginate to the garlic granules, stirring and mixing evenly, and marinating for 15 minutes to obtain marinated garlic granules;

[0029] (3) mixing edible oil and sucrose fatty acid ester uniformly, adding the mixture to the pickled garlic granules, stirring and mixing uniformly, so that the surface of the minced garlic is evenly coated with oil, thereby obtaining garlic granules coated with oil on the surface;

[0030] (4) Adding edible salt, monosodium glutamate and potassium sorbate to the garlic grains coated with oil, stirring and mixing evenly, vacuum filling, and heat treating at 70° C. for 20 minutes to sterilize, thereby obtaining flavor-enhanced garlic paste.

[0031] Example 2

[0032] A flavor-enhanced minced garlic, which comprises, calculated as a percentage by mass of garlic grains, 21% of edible oil, 1.5% of edible salt, 0.65% of monosodium glutamate, 0.025% of potassium sorbate, 0.012% of sucrose fatty acid ester, 0.03% of sodium ascorbate, 0.008% of L-cysteine hydrochloride, 0.15% of chitosan glutamate, and 0.055% of sodium alginate.

[0033] The preparation method of the freshness-enhancing minced garlic comprises the following specific steps:

[0034] (1) Fresh garlic was peeled and cleaned, then immersed in a 0.5 w / w% citric acid aqueous solution and crushed into rice-sized pieces for 6 minutes, then immediately filtered to remove the citric acid aqueous solution, and washed twice with water to obtain garlic rice;

[0035] (2) adding sodium ascorbate, L-cysteine hydrochloride, chitosan glutamate and sodium alginate to the garlic granules, stirring and mixing evenly, and marinating for 20 minutes to obtain marinated garlic granules;

[0036] (3) mixing edible oil and sucrose fatty acid ester uniformly, adding the mixture to the pickled garlic granules, stirring and mixing uniformly, so that the surface of the minced garlic is evenly coated with oil, thereby obtaining garlic granules coated with oil on the surface;

[0037] (4) Adding edible salt, monosodium glutamate and potassium sorbate to the garlic grains coated with oil, stirring and mixing evenly, vacuum filling, and heat treating at 75° C. for 18 minutes to sterilize to obtain the enhanced garlic paste.

[0038] Example 3

[0039] A flavor-enhanced minced garlic, which comprises, calculated as a percentage by mass of garlic grains, 25% of edible oil, 2% of edible salt, 0.8% of monosodium glutamate, 0.03% of potassium sorbate, 0.015% of sucrose fatty acid ester, 0.05% of sodium ascorbate, 0.01% of L-cysteine hydrochloride, 0.2% of chitosan lactate, and 0.07% of sodium alginate.

[0040] The preparation method of the freshness-enhancing minced garlic comprises the following specific steps:

[0041] (1) Fresh garlic was peeled and washed, then immersed in a 0.4 w / w% citric acid aqueous solution and crushed into rice-sized pieces for 5 min. The garlic was immediately filtered to remove the citric acid aqueous solution and washed twice with water to obtain garlic rice.

[0042] (2) adding sodium ascorbate, L-cysteine hydrochloride, water-soluble chitosan and sodium alginate to the garlic granules, stirring and mixing evenly, and marinating for 15 minutes to obtain marinated garlic granules;

[0043] (3) mixing edible oil and sucrose fatty acid ester uniformly, adding the mixture to the pickled garlic granules, stirring and mixing uniformly, so that the surface of the minced garlic is evenly coated with oil, thereby obtaining garlic granules coated with oil on the surface;

[0044] (4) Adding edible salt, monosodium glutamate and potassium sorbate to the garlic grains coated with oil, stirring and mixing evenly, vacuum filling, and heat-treating at 80° C. for 15 minutes to sterilize, thereby obtaining garlic paste with enhanced flavor.

[0045] Example 4

[0046] A flavor-enhanced minced garlic, which comprises, calculated as a percentage by mass of garlic grains, 23% of edible oil, 1.5% of edible salt, 0.65% of monosodium glutamate, 0.025% of potassium sorbate, 0.012% of sucrose fatty acid ester, 0.035% of sodium ascorbate, 0.008% of L-cysteine hydrochloride, 0.15% of chitosan glutamate, and 0.055% of sodium alginate.

[0047] The preparation method of the freshness-enhancing minced garlic comprises the following specific steps:

[0048] (1) Fresh garlic was peeled and washed, then immersed in a 0.5 w / w% citric acid aqueous solution and crushed into rice-sized pieces for 5 min. The garlic was immediately filtered to remove the citric acid aqueous solution and washed twice with water to obtain garlic rice.

[0049] (2) adding sodium ascorbate, L-cysteine hydrochloride, chitosan glutamate and sodium alginate to the garlic granules, stirring and mixing evenly, and marinating for 20 minutes to obtain marinated garlic granules;

[0050] (3) mixing edible oil and sucrose fatty acid ester uniformly, adding the mixture to the pickled garlic granules, stirring and mixing uniformly, so that the surface of the minced garlic is evenly coated with oil, thereby obtaining garlic granules coated with oil on the surface;

[0051] (4) Add edible salt, monosodium glutamate and potassium sorbate to the garlic grains coated with oil, stir and mix evenly, vacuum fill, and heat the mixture at a power density of 0.15W / cm 2 , sterilize the garlic paste by low-temperature plasma treatment at room temperature for 2 minutes to obtain enhanced garlic paste.

[0052] Example 5

[0053] A flavor-enhanced minced garlic comprises granulated garlic and chopped chili peppers as raw materials, wherein the mass ratio of the granulated garlic to the chopped chili peppers is 4:1, the edible oil accounts for 23% of the mass of the granulated garlic, the edible salt accounts for 1.5% of the mass of the granulated garlic, the monosodium glutamate accounts for 0.65% of the mass of the granulated garlic, the potassium sorbate accounts for 0.025% of the mass of the granulated garlic, the sucrose fatty acid ester accounts for 0.012% of the mass of the granulated garlic, the sodium ascorbate accounts for 0.035% of the mass of the granulated garlic and the chopped chili pepper, the L-cysteine hydrochloride accounts for 0.008% of the mass of the granulated garlic, the chitosan glutamate accounts for 0.15% of the mass of the granulated garlic, and the sodium alginate accounts for 0.055% of the mass of the granulated garlic.

[0054] The preparation method of the freshness-enhancing minced garlic comprises the following specific steps:

[0055] (1) Fresh garlic was peeled and washed, then immersed in a 0.5 w / w% citric acid aqueous solution and crushed into rice-sized pieces for 5 min. The garlic was immediately filtered to remove the citric acid aqueous solution and washed twice with water to obtain garlic rice.

[0056] (2) adding sodium ascorbate, L-cysteine hydrochloride, chitosan glutamate and sodium alginate to the garlic granules, stirring and mixing evenly, and marinating for 20 minutes to obtain marinated garlic granules;

[0057] (3) mixing edible oil and sucrose fatty acid ester uniformly, adding the mixture to the pickled garlic granules, stirring and mixing uniformly, so that the surface of the minced garlic is evenly coated with oil, thereby obtaining garlic granules coated with oil on the surface;

[0058] (4) Add chopped chili pepper, salt, MSG and potassium sorbate to the garlic granules coated with oil, stir and mix evenly, vacuum fill, and heat at a power density of 0.15W / cm 2 3. Sterilize the garlic paste by low-temperature plasma treatment at room temperature for 2 minutes to obtain enhanced garlic paste;

[0059] The chopped pepper is made by chopping fresh bell pepper, chili pepper or green pepper, adding 5 to 8% of the mass of the chopped pepper, marinating for 20 to 30 days, and then filtering the water.

[0060] Comparative Example 1

[0061] A flavor-enhanced minced garlic, which differs from Example 1 in that, calculated as a percentage of the mass of the garlic grains, the edible oil accounts for 18% of the mass of the garlic grains, the edible salt accounts for 1% of the mass of the garlic grains, the monosodium glutamate accounts for 0.5% of the mass of the garlic grains, the potassium sorbate accounts for 0.02% of the mass of the garlic grains, the sucrose fatty acid ester accounts for 0.01% of the mass of the garlic grains, the sodium ascorbate accounts for 0.02% of the mass of the garlic grains, the L-cysteine hydrochloride accounts for 0.005% of the mass of the garlic grains, and the carboxymethyl chitosan accounts for 0.1% of the mass of the garlic grains;

[0062] The preparation method of the flavor-enhanced minced garlic is the same as that in Example 1.

[0063] Comparative Example 2

[0064] A flavor-enhanced minced garlic, which differs from Example 1 in that, calculated as a percentage of the mass of the garlic grains, the edible oil accounts for 18% of the mass of the garlic grains, the edible salt accounts for 1% of the mass of the garlic grains, the monosodium glutamate accounts for 0.5% of the mass of the garlic grains, the potassium sorbate accounts for 0.02% of the mass of the garlic grains, the sucrose fatty acid ester accounts for 0.01% of the mass of the garlic grains, the sodium ascorbate accounts for 0.02% of the mass of the garlic grains, the L-cysteine hydrochloride accounts for 0.005% of the mass of the garlic grains, and the sodium alginate accounts for 0.04% of the mass of the garlic grains;

[0065] The preparation method of the flavor-enhanced minced garlic is the same as that in Example 1.

[0066] Comparative Example 3

[0067] A flavor-enhanced minced garlic, which differs from Example 1 in that, calculated as a percentage of the mass of the garlic grains, the edible oil accounts for 18% of the mass of the garlic grains, the edible salt accounts for 1% of the mass of the garlic grains, the monosodium glutamate accounts for 0.5% of the mass of the garlic grains, the potassium sorbate accounts for 0.02% of the mass of the garlic grains, the sucrose fatty acid ester accounts for 0.01% of the mass of the garlic grains, the sodium ascorbate accounts for 0.02% of the mass of the garlic grains, and the L-cysteine hydrochloride accounts for 0.005% of the mass of the garlic grains;

[0068] The preparation method of the flavor-enhanced minced garlic is the same as that in Example 1.

[0069] Comparative Example 4

[0070] A flavor-enhanced minced garlic, which differs from Example 1 in that, calculated as a percentage of the mass of the garlic grains, the edible oil accounts for 18% of the mass of the garlic grains, the edible salt accounts for 1% of the mass of the garlic grains, the monosodium glutamate accounts for 0.5% of the mass of the garlic grains, the potassium sorbate accounts for 0.02% of the mass of the garlic grains, the sodium ascorbate accounts for 0.02% of the mass of the garlic grains, and the L-cysteine hydrochloride accounts for 0.005% of the mass of the garlic grains;

[0071] The preparation method of the flavor-enhanced minced garlic is the same as that in Example 1.

[0072] Comparative Example 5

[0073] A flavor-enhanced minced garlic, the same as that of Example 1;

[0074] The method for preparing the garlic paste with enhanced flavor is different from that of Example 1 in that: (1) fresh garlic is peeled, washed, and crushed into rice-sized pieces to obtain garlic granules;

[0075] The remaining steps are the same as those in Example 1;

[0076] Comparative Example 6

[0077] A flavor-enhanced minced garlic, the same as that of Example 1;

[0078] The method for preparing the garlic paste with enhanced flavor is different from that of Example 1 in that: (1) fresh garlic is peeled and washed, and then immersed in a 0.6 w / w% citric acid aqueous solution and crushed into rice-sized pieces for 8 minutes, and then immediately filtered to remove the citric acid aqueous solution, and washed with water three times to obtain garlic rice;

[0079] (2) adding sodium ascorbate and L-cysteine hydrochloride to the garlic granules, stirring and mixing evenly, and marinating for 15 minutes to obtain marinated garlic granules;

[0080] (3) mixing edible oil, sucrose fatty acid ester, carboxymethyl chitosan and sodium alginate, and then adding the mixture to the pickled garlic grains, stirring and mixing the mixture until the surface of the garlic is evenly coated with oil, thereby obtaining garlic grains coated with oil;

[0081] (4) Adding edible salt, monosodium glutamate and potassium sorbate to the garlic grains coated with oil, stirring and mixing evenly, vacuum filling, and heat treating at 70° C. for 20 minutes to sterilize, thereby obtaining garlic paste with enhanced flavor.

[0082] 1. The garlic pastes prepared in Examples 1 to 4 and Comparative Examples 1 to 6 were sealed and stored at 37° C. The color changes of the garlic pastes at different times were observed. The results are shown in Table 1.

[0083] Table 1 Color

[0084]

[0085]

[0086] With reference to Table 1, it was found through comparative examples that the fresh-enhanced minced garlic prepared by the present invention uses fresh garlic as the main raw material, and the fresh garlic is crushed in a citric acid aqueous solution to form garlic grains the size of rice grains. Water-soluble chitosan, sodium alginate, sodium ascorbate, and L-cysteine hydrochloride are used to pickle the garlic grains, and then a mixture of edible oil and sucrose fatty acid ester is wrapped on the surface of the salted garlic grains. Then, edible salt, monosodium glutamate, and potassium sorbate are added, so that the product has a uniform color after 12 months, which can reflect and fit the original color of fresh garlic. After tasting, the garlic grains do not melt and have no sour taste. In particular, the sterilization method of low-temperature plasma makes the color of the fresh-enhanced minced garlic better reflect the original color of fresh garlic.

[0087] 2. The enhanced garlic paste prepared in Examples 1 to 4 and Comparative Examples 1 to 6 was stored for 9 months for sensory evaluation. 100 people were selected, including 50 females, 20 young people, 15 middle-aged people, and 15 elderly people; and 50 males, including 20 young people, 15 middle-aged people, and 15 elderly people. The evaluation criteria in Table 2 were used to score the individual comprehensive scores, and then the average individual comprehensive scores were calculated, as shown in Table 3.

[0088] Table 2 Evaluation criteria

[0089]

[0090] Table 3 Average individual comprehensive scores

[0091]

[0092]

[0093] From Table 1 and Table 3, the appearance and color of the fresh-enhanced minced garlic prepared by the present invention are relatively stable, and there is no fundamental change or no obvious change in the 12-month heat preservation experiment; In addition, in terms of the sensory score of the fresh-enhanced minced garlic stored for 9 months, combined with people of various age groups, the sensory quality difference of the fresh-enhanced minced garlic prepared by the present invention is not obvious, the sensory quality difference of the fresh-enhanced minced garlic of Comparative Example 6 is not obvious, but it is obviously not as good as the sensory quality of the fresh-enhanced minced garlic prepared by Examples 1 to 4 of the present invention, and the sensory quality of Comparative Examples 1 to 5 is obviously different.

[0094] In summary, the main raw material of the garlic paste with enhanced flavor is fresh garlic, the fresh garlic is crushed in a citric acid aqueous solution to form garlic grains the size of rice grains, and the added water-soluble chitosan, sodium alginate, sodium ascorbate, L-cysteine hydrochloride, and edible oil act on the garlic grains, thereby reducing the discoloration of the garlic grains during processing and storage, maintaining the color and quality of the garlic grains, and extending the shelf life, while also maintaining the original crispness of the garlic and improving the garlic flavor and taste of the garlic; the garlic paste with enhanced flavor has uniform color, increases the added value of the garlic, extends the shelf life, and is suitable for people's daily consumption; the preparation process of the garlic paste with enhanced flavor is simple, the production cost is low, and good enterprise economic benefits are achieved.

[0095] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations that come within the meaning and range of equivalents of the claims be embraced therein.

[0096] In addition, it should be understood that although this specification is described in terms of implementation methods, not every implementation method contains only one independent technical solution. This narrative method of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other implementation methods that can be understood by those skilled in the art.

Claims

1. A flavor-enhancing minced garlic, characterized in that: The invention comprises garlic grains, edible oil, edible salt, monosodium glutamate, potassium sorbate, sucrose fatty acid ester, sodium ascorbate, L-cysteine hydrochloride, water-soluble chitosan and sodium alginate.

2. The flavor-enhancing minced garlic according to claim 1, characterized in that: The water-soluble chitosan is one of carboxymethyl chitosan, chitosan glutamate or chitosan lactate.

3. The flavor-enhancing minced garlic according to claim 1, characterized in that: The flavor-enhanced minced garlic comprises, calculated based on the percentage of the mass of the garlic grains, edible oil accounting for 18-25% of the mass of the garlic grains, edible salt accounting for 1-2% of the mass of the garlic grains, monosodium glutamate accounting for 0.5-0.8% of the mass of the garlic grains, potassium sorbate accounting for 0.02-0.03% of the mass of the garlic grains, sucrose fatty acid ester accounting for 0.01-0.015% of the mass of the garlic grains, sodium ascorbate accounting for 0.02-0.05% of the mass of the garlic grains, L-cysteine hydrochloride accounting for 0.005-0.01% of the mass of the garlic grains, water-soluble chitosan accounting for 0.1-0.2% of the mass of the garlic grains, and sodium alginate accounting for 0.04-0.07% of the mass of the garlic grains.

4. The flavor-enhancing minced garlic according to claim 1, characterized in that: The flavor-enhancing minced garlic also includes chopped chili peppers.

5. A method for preparing the flavor-enhanced minced garlic according to claim 1, characterized in that: The following steps are involved: (1) First, peel and wash the fresh garlic, then immerse it in a citric acid aqueous solution and crush it into rice-sized pieces, then immediately filter it and wash it with water to obtain garlic granules; (2) adding sodium ascorbate, L-cysteine hydrochloride, water-soluble chitosan and sodium alginate to the garlic granules, stirring and mixing, and pickling to obtain pickled garlic granules; (3) mixing edible oil and sucrose fatty acid ester uniformly, adding the mixture to the pickled garlic granules, stirring and mixing uniformly, so that the surface of the minced garlic is evenly coated with oil, thereby obtaining garlic granules coated with oil on the surface; (4) adding edible salt, monosodium glutamate and potassium sorbate to the garlic grains coated with oil, stirring and mixing evenly, vacuum filling, and sterilizing to obtain garlic paste with enhanced flavor.

6. The method for preparing the garlic paste according to claim 5, wherein: In step (1), the citric acid concentration in the citric acid aqueous solution is 0.4 to 0.6 w / w%.

7. The method for preparing garlic paste with enhanced flavor according to claim 5, wherein: In step (1), the immersion crushing time is 5 to 8 minutes.

8. The method for preparing garlic paste with enhanced flavor according to claim 5, wherein: In step (2), the pickling time is 15 to 25 minutes.

9. The method for preparing garlic paste with enhanced flavor according to claim 5, wherein: In step (3), the sterilization treatment is a heat treatment or a low-temperature plasma treatment.

10. The method for preparing garlic paste with enhanced flavor according to claim 9, wherein: Heat treatment conditions: temperature 70-80°C, time 15-20 minutes; Low temperature plasma conditions: power density 0.1-0.2 W / cm 2 , room temperature, time is 2 to 3 minutes.

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