Health-care edible garlic product and processing method

Abstract

The invention discloses a health-care edible garlic product and a processing method, and relates to the technical field of food processing, the health-care edible garlic product comprises the following components: garlic, Baijiu, edible salt, rock sugar, brown sugar, vinegar, a GM microbial preparation, prebiotics and probiotics, and the mass ratio of the garlic to the Baijiu to the edible salt to the rock sugar to the brown sugar to the vinegar to the prebiotics to the probiotics is 100: 6: 6: 8: 8: 5: 1: 1. According to the health-care edible garlic product and the processing method thereof, the garlic, the white spirit, the edible salt, the rock candy, the brown sugar, the vinegar, the GM microbial preparation, the prebiotics and the probiotics are used as all raw materials of the garlic product, and through the special processing method, the prepared edible garlic product is not added with any preservative, can be preserved for 2-3 years or above, and is long in preservation time; compared with the traditional sweet and sour garlic, the sweet and sour garlic is more delicious, moderate in sweetness and sourness, low in salt and sugar, free of any harmful additive in the ingredients, and safe to eat.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a health-promoting edible garlic product and its processing method. Background Technology

[0002] Garlic, a perennial herbaceous plant belonging to the genus Allium of the Liliaceae family, is often pickled. Sweet and sour garlic is a popular pickled garlic product. However, commercially available sweet and sour garlic products generally have a short shelf life, and their taste deteriorates after long-term storage. They also contain some harmful additives and preservatives, which are harmful to the human body in the long run and have little to no health benefits. Therefore, we propose a health-promoting garlic product and its processing method. Summary of the Invention

[0003] To address the shortcomings of existing technologies, this invention provides a health-promoting edible garlic product and its processing method, thus solving the problems mentioned in the background section.

[0004] To achieve the above objectives, the present invention is implemented through the following technical solution: a health-care edible garlic product, comprising the following ingredients: garlic, white wine, edible salt, rock sugar, brown sugar, vinegar, GM microbial preparation, prebiotics, and probiotics.

[0005] Preferably, the mass ratio of garlic, liquor, edible salt, rock sugar, brown sugar, vinegar, prebiotics, and probiotics is 100:6:6:8:8:5:1:1.

[0006] Preferably, the liquor is made from pure grains and has an alcohol content higher than 52%.

[0007] Preferably, the prebiotic is selected from fructooligosaccharides and inulin oligosaccharides.

[0008] A method for processing a health-promoting edible garlic product includes the following steps;

[0009] S1: Selection of raw garlic: Select garlic cloves with multiple cloves, and purchase fresh garlic with thin skin, plump cloves, and neat hand-trimmed in early spring (March and April).

[0010] S2: Select 100 parts fresh garlic, 6 parts white wine, 6 parts edible salt, 8 parts rock sugar, 8 parts brown sugar, 5 parts vinegar, 1 part prebiotic, 1 part probiotic, and a certain amount of GM microbial preparation for later use.

[0011] S3: Wash the prepared garlic thoroughly and then soak it in clean water. Change the water every 6 hours. After changing the water twice, take the garlic out and drain it before proceeding to the next step.

[0012] S4: Place 100 portions of garlic that have been cleaned in S3 into a clean mixing basin or trough. Then, add 3 portions of grain liquor (above 52 degrees) and 6 portions of edible salt into the mixing basin or trough. Manually mix the grain liquor and edible salt with the garlic evenly. After mixing, let it stand for 6 hours, then turn the mixture over. After turning the mixture over, let it stand again. Turn the mixture over once more after 6 hours. After turning the mixture over a total of three times, put it into an earthenware jar. The earthenware jar can be sealed to form a sealed fermentation tank.

[0013] S5: Take 8 parts rock sugar, 8 parts brown sugar, 5 parts vinegar, and 3 parts grain liquor with an alcohol content of 52 degrees or higher and put them into an earthenware jar containing garlic. Add an appropriate amount of GM microbial preparation to the earthenware jar until it is full. The amount added is related to the volume of the earthenware jar. Stir and mix evenly and then seal and ferment. Stir twice a day during the fermentation process. After fermenting for 5 to 7 days, seal and ferment for 30 days.

[0014] S6: After sealing for 30 days, open the earthenware jar and stir twice. After two days of aerobic fermentation, seal the jar again and ferment at room temperature for 60 days. Add one part of prebiotics, stir well, and seal the jar again. Ferment at room temperature for 15 days. Open the jar again and stir twice a day for two days. Seal the jar again and ferment at room temperature for one month. Add one part of probiotics and mix well to obtain edible garlic products.

[0015] Preferably, the GM microbial preparation is a single-celled organism of a natural complex of green microorganisms.

[0016] This invention provides a health-promoting edible garlic product and its processing method, which has the following beneficial effects:

[0017] 1. This health-promoting edible garlic product and its processing method use garlic, white wine, edible salt, rock sugar, brown sugar, vinegar, GM microbial preparation, prebiotics, and probiotics as all raw materials. Through a special processing method, the edible garlic product made from this product does not contain any preservatives and can be stored for more than 2-3 years. It has a long shelf life, and the garlic can still remain crisp and delicious even after long-term storage. Compared with traditional sweet and sour garlic, it is more delicious, with a moderate sweet and sour taste, and is low in salt and sugar. Moreover, the ingredients do not contain any harmful additives, making it safe to eat.

[0018] 2. This health-promoting edible garlic product and its processing method, through microbial probiotic fermentation and the use of fructooligosaccharides and inulin oligosaccharides as prebiotics, eliminates the harmful factors in garlic itself, greatly enhancing the beneficial functions of garlic for human health. It has outstanding effects on oral cavity, gastrointestinal tract, anti-inflammatory and laxative functions, and is a delicious and beneficial food. Detailed Implementation

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0020] This invention provides a technical solution: a health-promoting edible garlic product, comprising the following ingredients: garlic, baijiu (Chinese white liquor), edible salt, rock sugar, brown sugar, vinegar, GM microbial preparation, prebiotics, and probiotics. The baijiu is selected from pure grains and has an alcohol content higher than 52%. The GM microbial preparation is a single-celled organism of a natural complex of green microorganisms. The prebiotics are selected from fructooligosaccharides and inulin oligosaccharides. Using garlic, baijiu, edible salt, rock sugar, brown sugar, vinegar, GM microbial preparation, prebiotics, and probiotics as all raw materials for this garlic product, and through a special processing method, the resulting edible garlic product contains no added preservatives and can be stored for 2-3 years or more. It has a long shelf life, and the garlic remains crisp and delicious even after long-term storage. Compared to traditional sweet and sour garlic, it is more palatable, with a balanced sweet and sour taste, and is low in salt and sugar. Furthermore, the ingredients do not contain any harmful additives, making it safe for consumption.

[0021] Taking 100kg of garlic as an example, the ratio of garlic, white wine, edible salt, rock sugar, brown sugar, vinegar, prebiotics, and probiotics is approximately 100kg:6kg:6kg:8kg:8kg:5kg:1kg:1kg.

[0022] Example 2:

[0023] A method for processing a health-promoting edible garlic product includes the following steps;

[0024] S1: Selection of raw materials for garlic: Requirements for the origin of raw materials: Mainly produced in the Chengdu-Western Sichuan Basin: Wenjiang District, Pidu District, Chongzhou City, Pengzhou City, Dujiangyan and Xindu District.

[0025] Quality requirements for garlic: Choose garlic cloves with multiple cloves, generally purchased in early spring (March and April). Select fresh garlic with thin skin, plump cloves, and neatly trimmed by hand.

[0026] S2: Select 100kg of fresh garlic, 6kg of white wine, 6kg of edible salt, 8kg of rock sugar, 8kg of vinegar, a certain amount of GM microbial preparation, 1kg of prebiotics and 1kg of probiotics for later use;

[0027] S3: Wash the prepared garlic thoroughly and then soak it in clean water. Change the water every 6 hours. After changing the water twice, take the garlic out and drain it before proceeding to the next step.

[0028] S4: Place 100kg of cleaned garlic from S3 into a clean mixing basin or trough. Then, add 3kg of grain liquor (above 52 degrees) and 6kg of edible salt into the mixing basin or trough. Manually mix the grain liquor and edible salt evenly with the garlic. After mixing, let it stand for 6 hours, then turn the mixture over. After turning, let it stand again. Turn the mixture over once more after 6 hours. After turning the mixture three times in total, put it into an earthenware jar. The earthenware jar can be sealed to form a sealed fermentation tank.

[0029] S5: Take 8kg of rock sugar, 8kg of brown sugar, 5kg of vinegar, and 3kg of grain liquor with an alcohol content of 52 degrees or higher and put them into an earthenware jar containing garlic. Add an appropriate amount of GM microbial preparation to the earthenware jar until it is full. The amount added is also related to the volume of the earthenware jar. Stir and mix evenly and then seal it. Stir twice a day during the soaking and fermentation process. After soaking and fermenting for 5 to 7 days, seal it and then seal it for 30 days.

[0030] S6: After sealing for 30 days, open the earthenware jar and stir twice. After two days of aerobic fermentation, seal and ferment again at room temperature for 60 days. Then add 1kg of prebiotics, stir evenly, seal the earthenware jar again, and ferment at room temperature for 15 days. Stir twice a day for two days, then seal again. After fermenting at room temperature for another month, add 1kg of probiotics and mix evenly to obtain edible garlic products.

[0031] Through microbial probiotic fermentation and the use of prebiotics such as fructooligosaccharides and inulin, harmful factors in garlic are eliminated, greatly enhancing its beneficial functions for human health. It is particularly effective in improving oral health, digestive health, reducing inflammation, and relieving constipation. Oral ulcers can improve in 2-3 days, and gastroenteritis in 5-7 days, helping to maintain the balance of the gastrointestinal microecology. Secondly, it has a laxative effect on chronic constipation; stubborn constipation and antibiotic-induced constipation generally resolve within 25-30 days, while long-term, especially severe constipation, can improve in about two months. Hemorrhoids can also improve. It enhances the reproduction of beneficial microorganisms in the digestive system, increases various beneficial enzymes to improve immunity, has some hangover-relieving function, and is also a palatable condiment.

[0032] In summary, the preparation and processing method of this health-promoting edible garlic product involves the following steps: First, select fresh garlic, grain liquor, edible salt, rock sugar, brown sugar, vinegar, a certain amount of GM microbial preparation, prebiotics, and probiotics. The ratio of fresh garlic, grain liquor, edible salt, rock sugar, brown sugar, vinegar, prebiotics, and probiotics should be 100:6:6:8:8:5:1:1. Then, wash the prepared garlic thoroughly and soak it in clean water, changing the water every 6 hours. After two water changes, drain the garlic and place it in a clean mixing basin. Then, add 3 kg of grain liquor (above 52 degrees) and 6 kg of edible salt to the mixing basin. Manually mix the grain liquor, edible salt, and garlic evenly. After mixing, let it stand for 6 hours, then turn the mixture over. After turning, let it stand again, and turn it over once more after 6 hours. After turning the garlic three times, place it in an earthenware jar. Add 8 kg of rock sugar, 8 kg of brown sugar, 5 kg of vinegar, and 3 kg of grain liquor (52% ABV or higher) to the jar containing the garlic. Pour an appropriate amount of GM microbial preparation into the jar until it is full; the amount added depends on the volume of the jar. Stir and mix well, then seal the jar and let it ferment for 5 to 7 days, stirring twice a day. After sealing for 30 days, stir twice more for two days of aerobic fermentation, then seal again for 60 days at room temperature. Add 1 kg of prebiotics, stir well, and seal the jar again. Let it ferment at room temperature for 15 days, stirring twice a day until fully mixed. Seal again and let it ferment at room temperature for another month. Add 1 kg of probiotics and mix well to obtain edible garlic products. Finally, remove and package them.

[0033] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A health food garlic preparation, characterized by: It includes the following ingredients: garlic, white wine, edible salt, rock sugar, brown sugar, vinegar, GM microbial preparation, prebiotics, and probiotics.

2. The health food garlic product according to claim 1, wherein: The mass ratio of garlic, liquor, edible salt, rock sugar, brown sugar, vinegar, prebiotics, and probiotics is 100:6:6:8:8:5:1:

1.

3. The health food garlic preparation according to claim 1, wherein: The liquor is made from pure grains and has an alcohol content higher than 52%.

4. The health food garlic preparation according to claim 1, wherein: The prebiotics selected are fructooligosaccharides and inulin oligosaccharides.

5. The method of processing health food garlic products according to claims 1-4, characterized in that: Includes the following steps; S1: Selection of raw garlic: Select garlic cloves with multiple cloves, and purchase fresh garlic with thin skin, plump cloves, and neat hand-trimmed in early spring (March and April). S2: Select 100 parts fresh garlic, 6 parts white wine, 6 parts edible salt, 8 parts rock sugar, 8 parts brown sugar, 5 parts vinegar, 1 part prebiotic, 1 part probiotic, and a certain amount of GM microbial preparation for later use. S3: Wash the prepared garlic thoroughly and then soak it in clean water. Change the water every 6 hours. After changing the water twice, take the garlic out and drain it before proceeding to the next step. S4: Place 100 portions of garlic that have been cleaned in S3 into a clean mixing basin or trough. Then, add 3 portions of grain liquor (above 52 degrees) and 6 portions of edible salt into the mixing basin or trough. Manually mix the grain liquor and edible salt with the garlic evenly. After mixing, let it stand for 6 hours, then turn the mixture over. After turning the mixture over, let it stand again. Turn the mixture over once more after 6 hours. After turning the mixture over a total of three times, put it into an earthenware jar. The earthenware jar can be sealed to form a sealed fermentation tank. S5: Take 8 parts rock sugar, 8 parts brown sugar, 5 parts vinegar, and 3 parts grain liquor with an alcohol content of 52 degrees or higher and put them into an earthenware jar containing garlic. Add an appropriate amount of GM microbial preparation to the earthenware jar until it is full. The amount added is related to the volume of the earthenware jar. Stir and mix evenly and then seal and ferment. Open and stir twice a day during the fermentation process. After fermentation for 5 to 7 days, seal and ferment for 30 days. S6: After sealing for 30 days, open the earthenware jar and stir twice. After two days of aerobic fermentation, seal the jar again and ferment at room temperature for 60 days. Add one part of prebiotics, stir well, and seal the jar again. Ferment at room temperature for 15 days. Open the jar again and stir twice a day for two days. Seal the jar again and ferment at room temperature for one month. Add one part of probiotics and mix well to obtain edible garlic products.

6. The processing method of a health-promoting edible garlic product according to claim 5, characterized in that: The GM microbial preparation is a single-celled organism of a natural complex of green microorganisms.