31 results about "Garlic taste" patented technology

The invention relates to the processing field of meat, and in particular relates to a processing method of preserved pork. The method specifically comprises the following steps of: cutting fresh meat into cutlets, coating a seasoning matter until no water flows from the cutlets, wherein the seasoning matter comprises salt with the weight 0.4 to 0.8 times that of the fresh meat, honey with the weight 2-5 percent of that of the fresh meat and bitter allium with the weight 0.3-10 percent of that of the fresh meat; stewing and pickling the cutlets for 7 to 15 days under 0 to 6 DEG C, soaking the pickled meat for 8 to 14 hours by black tea water or Pu'er tea water, cleaning and draining, and baking under 40 to 60 DEG C so as to obtain the low nitrite preserved pork. The preserved pork is good in mouthfeel, and good in color. In the preparation process of the preserved pork, the black tea water or the Pu'er tea water in an appropriate mixture ratio is used as a seasoning toner; the preserved pork is suitable for patients with hyperlipoidemia. For the preserved pork, the bitter allium is used for replacing spice garlic; the preserved pork contains full garlic taste, and can obviously reduce the low nitrite.

The present invention discloses a black garlic vinegar and a method for preparing the same. The method comprises: taking out raw garlic to strip the husk, selecting garlic cloves not rotten, washing by using water and draining off water, and crushing and mashing the garlic gloves into paste by using a mincing machine; placing the paste into a stainless steel pot, adding water with an amount of 20 times of the material, and stirring uniformly; closing the lid airtightly, heating with big fire to boil for 1-1.5 hours, switching to small fire so that the pot temperature is maintained at 90-95 DEG C, insulation fermentating for 24 hours; pouring out the fermented mixed materials for filtration to obtain fermented black garlic juice; then concentrating the black garlic juice to concentrated juice at a low temperature of 50-60 DEG C to give the black garlic juice used in the product of the invention; and blending the concentrated juice with existing vinegar to prepare the black garlic vinegar. The fermented black garlic has no pungent garlic taste which is effectively eliminated, and contents of beneficial ingredients such as amino acids, reducing sugars and others are improved, thus adding a rich flavor to the blended vinegar, enhancing the nutritional value of the vinegar, enriching of range of applications of garlic in the diet field, and meeting people's needs for gourmet.

A health-care hot garlic soy is prepared from the fermented raw soy made of soybean through proportionally adding garlic juice, ginger juice, chili powder and the powder mixture of anise, Chinese prickly ash, cinnamon bark, tangerine peel, cloves and nutmug, sterilizing, depositing, filtering and bottling.

The invention discloses a method for fast processing pickled garlic. The method includes following steps of (1) refrigerating freshly harvested garlic; (2) peeling shells and inner membranes of the garlic, cleanly washing the garlic by water and then draining the water; (3) performing high-density carbon dioxide treatment for the cleaned garlic, and mixing the garlic after the high-density carbondioxide treatment with vinegar; and (4) and performing high pressure treatment for mixture of the garlic and the vinegar so as to obtain the pickled garlic. The pickled garlic tastes crispy, is greentotally, and is slightly acidic and spicy. Compared with pickled garlic processed by a traditional process, the pickled garlic processed by the method is consistent in quality, has long storage life capable of reaching 12 months (when stored at a low temperature or normal temperature), and is excellent seasoning. The pickled garlic stored at the low temperature is greener and tastes crispier, andthe quality of the pickled garlic stored at the low temperature is higher than that of the pickled garlic stored at the normal temperature.

The invention discloses a composite garlic powder processing method. The method includes: subjecting garlic and onions to picking, stripping, cleaning, slicing, color protection, flavor enhancing, freezing, microwave freeze drying and micro-grinding to obtain garlic and onion powder; subjecting mushrooms to picking, cleaning, blanching, cooling, slicing, freezing and microwave freeze drying for standby application; subjecting peanuts to roasting, cooling, shelling, ingredient adding and micro-grinding to obtain powder; mixing the powder to obtain composite garlic powder. By color protection and flavor enhancement of the fresh garlic and onions, discoloration of the garlic and the onions is avoided, garlic taste and delicate flavor are enhanced, and a flavor development effect of the composite garlic powder is improved; by means of microwave freeze drying, a flavoring function of the composite garlic powder is greatly improved. The composite garlic powder can be used as flavoring for home cooking and has advantages of excellent rehydration performance, high stability when serving as flavoring liquid and freeness of layering in short time. In addition, the composite garlic powder has bactericidal and cardiovascular and cerebrovascular healthcare functions and is suitable for being used as flavoring at all seasons.

The invention discloses a horseradish flavor dish and a manufacturing method thereof; the horseradish flavor dish comprises the following components by weight: 80-120 parts of salted horseradish, 3-5 parts of capsicum, 4-6 parts of capsicol, 1-2 parts of sesame oil, 1-2 parts of garlic, 1-2 parts of monosodium glutamate, 0.01-0.05 part of disodium ribonucleotide I+G, and 0.01-0.05 part of potassium sorbate. The manufacturing method comprises the following steps of: raw material acceptance inspection; salting; pretreatment; fixation; desalination; dehydration; material stirring; code spraying;bagging; vacuum sealing; sterilization; cooling; de-watering; examination; cartonning and warehousing. During the manufacturing process of the invention, unqualified horseradishes are removed by repeated detection, and the product quality and taste are guaranteed; Strict sterilization treatment is performed, and thus sanitation and safety for eating are guaranteed; horseradishes are abundant in nutrition and have various efficacies; horseradishes are combined with a traditional flavor dish manufacturing method, and the product has the characteristics of convenience and rapidness for eating, and has very good healthcare effect.

The invention discloses flavored sugared garlic. The flavored sugared garlic comprises, by weight, 1000 parts of fresh garlic and pickle materials. The pickle materials include, by weight, 1000 parts of drinking water, 100 parts of white granulated sugar, 100 parts of table salt, 200 parts of white vinegar, 50 parts of hawthorn, 100 parts of siraitia grosvenorii, 20 parts of honeysuckles and 50 parts of braising materials. The flavored sugared garlic and a method for manufacturing the flavored sugared garlic have the advantages that sugared garlic is usually used as an appetizing side dish, economic value of the sugared garlic only can be increased if the sugared garlic is appetizing, tasty and refreshing, traditional Chinese medicine with appetizing and internal heat removing effects and the braising materials with rich taste are added into the sugared garlic, accordingly, flavor of the sugared garlic can be increased, the shortcoming that eaters are easy to suffer from excessive internal heat and heartburn after the eaters eat much existing sugared garlic can be overcome, ingredients of the flavored sugared garlic are common and easily available, the method is simple and is easy to learn, and the manufactured flavored sugared garlic tastes unique and has the special flavor.

The invention provides a black garlic ferment oral solution. The black garlic ferment oral solution is prepared from the following components in parts by weight: 600-1500 parts of garlic extracting liquid, 60-150 parts of sugar, 1-10 parts of yeast extract, 5-15 parts of sodium citrate, 0.1-10 parts of xanthan gum and 0.1-10 parts of sodium carboxymethylcellulose. The invention belongs to the technical field of health products and the black garlic ferment oral solution provided by the invention has the advantages of uniform color and luster, high clarity, good quality stability, rich black garlic taste, fine and smooth taste, high nutritive values and the like, and has the effects of resisting oxidization, delaying ageing and the like.

The invention relates to the technical field of food processing, and discloses pepper fresh fruit composite dressing and a preparation method thereof. The dressing comprises pepper fresh fruit juice, a soy sauce, lemon juice, garlic and ginger juice, table salt, white granulated sugar, pepper fruit essential oil, sesame oil and an emulsifying agent, wherein the pepper fruit essential oil is obtained by distilling pepper fruit paste; the pepper fresh fruit juice is filtrate obtained by diluting the distilled pepper fruit paste and then performing filtering; and the pepper fruit paste is obtained by adding water to fresh pepper fruits, performing mashing, adding lemon juice, and performing high-temperature microwave ultrasound extraction. The pepper fruit paste raw material containing high piperine content is obtained by using the lemon juice and a high-temperature microwave ultrasound synergistic extraction method, main components namely the pepper fresh fruit juice and the pepper fruit essential oil, of the prepared dressing, are prepared, and through matching with components of the garlic and fresh ginger juice, the soy sauce, the table salt, the white granulated sugar, the lemon juice, the sesame oil and the like, pepper fresh fruit condiment is prepared; and the pepper fresh fruit composite dressing contains rich piperine, and also has various different mouth feel such as salty and palatable taste of the soy sauce, hot taste of the pepper fruits, and ginger and garlic taste.

The invention discloses a making method of bread flour breast cut, which comprises the following steps: (1) preparing fillings in parts by weight as follows; (2) preparing slurry in parts by weight as follows; (3) after grinding chicken breast, mixing the fillings to prepare the fillings, then precooling, forming, cooking, carrying out wheat flour grinding, then applying the slurry, coating bread flour, freezing and packaging. The bread flour breast cut in the invention can be made into various shapes such as a heart shape, a round shape, a square shape and a triangle shape to catch eyes of consumers and stimulate consumption. According to tastes of different people, the bread flour breast cut can be made into different tastes, such as peppery taste, lemon taste, garlic taste, seaweed taste and cumin taste. The bread flour breast cut is crisp in shell, is golden yellow and has delicious taste and exquisite appearance.

The invention provides pickled garlic and a preparation method thereof, and belongs to the technical field of garlic processing. The pickled garlic is prepared from the following raw materials in parts by weight: 100-150 parts of fresh garlic, 30-50 parts of haws, 5-10 parts of Chinese wolfberry fruits, 50-80 parts of vinegar, 150-200 parts of white sugar, 800-1000 parts of pure water, 5-10 parts of chili and 10-15 parts of edible salt. The pickled garlic has tender texture and delicious taste, the effects of garlic, including sterilizing, lowering blood lipid and blood pressure and the like, are not destroyed, while the garlic taste is maintained, and the pickled garlic is convenient and hygienic to eat; and the method for preparing the pickled garlic is simple, adopts easily available raw materials, can be used for enhancing the taste of pickled garlic and enhancing the medicinal properties of pickled garlic, such as reducing blood lipid and blood pressure, by adding haws, Chinese wolfberry fruits, flavoring agent and the like, and is suitable for large-scale production and market popularization.

The invention belongs to the technical field of food processing, and specifically relates to a preservation method of sugar-vinegar garlic. The preservation method of the sugar-vinegar garlic comprises the following steps: 1) placing fresh and tender garlic and salt in alternative layers in a ceramic jar respectively, putting a lid on the ceramic jar when the ceramic jar is filled with the garlic, and preserving the garlic at 20-30 DEG C for 72-90 h, wherein the weight ratio of the fresh garlic to salt is 10:0.8-1.2; 2) turning over the garlic preserved in the step 1), pouring a sugar-vinegar solution into the ceramic jar, putting the lid on the ceramic jar, and allowing the mixture to be preserved at 20-30 DEG C for at least three months, wherein the weight proportion of brown sugar, rock sugar and vinegar is 1.9-5.2:1-2:0.8-1.5, and if rock sugar is replaced by white sugar, the weight proportion of brown sugar, white sugar and vinegar is 1.9-5.2:1.5-3:0.8-1.5. The preservation method has features of preservative-free property, short preservation time and simple preparation method, and moreover the sugar-vinegar garlic does not have the spicy flavor of garlic, and the sweet and sour flavor of the sugar and vinegar goes into the inner part of the garlic, so that the sugar-vinegar garlic tastes more delicious.

The invention discloses a non-damage garlic splitting device capable of imitating the shapes of garlics. The non-damage garlic splitting device comprises an operation table, a funnel collecting device, a positioning device, a baffle A, a kneading and pressing device, supporting plates, a handle, a baffle B, a rotating shaft, a universal joint, a vertical shaft and a brushing, scraping and collecting device, wherein the funnel collecting device is arranged below the operation table; the baffle A and the baffle B are arranged above the operation table; the positioning device and the kneading andpressing device are arranged between the baffle A and the baffle B; the kneading and pressing device is arranged on the positioning device; two supporting plates which are fixedly connected with twoends of the handle are arranged on the kneading and pressing device; the brushing, scraping and collecting device is arranged on one side away from a collecting opening, of the operation table; one end of the rotating shaft is fixedly connected with the kneading and pressing device body B, and the other end of the rotating shaft is fixedly connected with one end of the universal joint; and the universal joint is fixedly connected with the vertical shaft. The non-damage garlic splitting device disclosed by the invention is simple in structure, and convenient to use, does not need a power source, and can position garlics, so that the garlics are easy to split, garlic cloves and fingernails cannot be damaged, hands cannot be stained with garlic taste, and the working efficiency is improved.

The invention discloses a production method of pickled garlic-taste sesame chicken. The production method of the pickled garlic-taste sesame chicken comprises the following steps: A. preparing materials; B. preliminarily processing; C. pickling; D. packaging; E. storing. The production method has the beneficial effects that the pickled garlic-taste sesame chicken produced by the method is high in yield; the production cost is reduced, the operation is simple and the quality of products is stable; the intensive production is realized and crossed pollution risks do not exist; a few operators are needed and a formula is easy to be kept confidential; the labor intensity is reduced; meanwhile, the freshness is guaranteed.

The invention discloses a preserving method of garlic and eggplants. The preserving method requires the following raw materials: the eggplants, the garlic, salt, green pepper, and ginger. The processing steps are as follows: (1) selecting small and tender eggplants, washing, removing roots, and splitting into two pieces which are still connected with each other from the middle; (2) putting the prepared eggplants into a steamer, steaming big strong fire, and taking out for cooling; (3) peeling and squashing the garlic, and smashing into garlic mash; (4) chopping the green pepper and the ginger into powder; (5) mixing the prepared garlic mash, the green pepper powder, and the ginger power with a proper amount of salt, and uniformly mixing to obtain garlic mash stuffing; (6) putting the prepared garlic mash stuffing into the cooled eggplants; (7) arranging the eggplants containing the garlic mash stuffing in a jar in order, placing the jar in a cool and dry place for storage; the garlic and eggplants are edible after about half a month. During eating, the garlic and eggplants can be mixed with balm, parsley, vinegar and other flavors according to taste of people; the garlic and eggplants prepared by the invention have a strong garlic taste, the mouthfeel is fresh, and the taste is everlasting.

The invention discloses a production method for garlic tomato peas. The garlic tomato peas are produced by inspecting and accepting raw materials, soaking, frying, wrapping with powder, baking, seasoning and packaging, wherein the raw materials comprise peas, corn starch, waxy corn starch, white granulated sugar, salt, palm oil and garlic tomato flavoring powder. The peas produced by the method have crispy mouthfeel and natural garlic taste and tomato taste, are ready-to-eat, and are very suitable for public taste.

The invention provides a health care beverage for preventing and treating the cardiovascular and cerebrovascular diseases. Through cooperation of lemon juice and roxburgh rose juice in beverage components, the oxidation-resisting capacity is improved, and the metabolic capacity and resistance of the body are improved; through cooperation of ginger juice, green tea juice, sweet potato juice, garlicjuice and asparagus juice, the blood flow is accelerated through cooperation, fat metabolism is promoted, the saccharides absorption function of tissue cells is improved, blocking of the heart and cerebral vessels is prevented, and the health of the heart and cerebral vessels is protected; through apple vinegar and honey, the taste of the beverage can be adjusted, and the pungent stimulation taste of garlic and ginger is neutralized, so that the obtained health care beverage is sour and sweet in taste; through combination use of the apple vinegar and honey, the rich vitamins and multi-amino acids can be provided for the body, the health care effect of the beverage is improved, the blood vessel softening function of the beverage can also be improved through the apple vinegar, and the health care effect of the beverage is further improved. The function of the obtained health care beverage for preventing and treating the cardiovascular and cerebrovascular diseases is obvious, the taste is harmonized and balanced, no obvious garlic taste exists, the taste is sour and sweet, and the beverage is suitable for long-time drinking.

The invention relates to the processing field of meat, and in particular relates to a processing method of preserved pork. The method specifically comprises the following steps of: cutting fresh meat into cutlets, coating a seasoning matter until no water flows from the cutlets, wherein the seasoning matter comprises salt with the weight 0.4 to 0.8 times that of the fresh meat, honey with the weight 2-5 percent of that of the fresh meat and bitter allium with the weight 0.3-10 percent of that of the fresh meat; stewing and pickling the cutlets for 7 to 15 days under 0 to 6 DEG C, soaking the pickled meat for 8 to 14 hours by black tea water or Pu'er tea water, cleaning and draining, and baking under 40 to 60 DEG C so as to obtain the low nitrite preserved pork. The preserved pork is good in mouthfeel, and good in color. In the preparation process of the preserved pork, the black tea water or the Pu'er tea water in an appropriate mixture ratio is used as a seasoning toner; the preserved pork is suitable for patients with hyperlipoidemia. For the preserved pork, the bitter allium is used for replacing spice garlic; the preserved pork contains full garlic taste, and can obviously reduce the low nitrite.

The present invention relates to a production method of crisp black garlic slices by using a variable temperature and pressure difference puffing and drying technology. Technological parameters are as follows: a pretreatment condition is as follows: thicknesses of the slices are 3 plus or minus 0.5 mm; a constant temperature drying temperature is 50 DEG C; a constant temperature drying time is 4 h; and a variable temperature and pressure difference puffing condition is as follows: a puffing temperature is 55-65 DEG C; a puffing time is 4.0-4.5 h; a pressure difference is 0.1 MPa; a stagnation time is 10 min; a vacuumization temperature is 50-60 DEG C; and a vacuumization time is 60-90 min. The method uses black garlics as a raw material, and the constant temperature drying is combined with the variable temperature and pressure difference puffing technology, thus the prepared crisp black garlic slices are loose in texture structures, bright in color and luster, crisp in mouthfeel, and unique in fragrance. The crisp black garlic slices are free of irritant garlic taste and good and crisp in mouthfeel, have effects of moistening intestines and relaxing bowels, and preventing aging and oxidation, are broad in market prospects, and have a great significance for enhancing people's body health.

The invention discloses a black sesame seed and garlic oil / soy sauce without garlic taste, which comprises the following constituents (by weight portion): sesame seed 60-70 parts, herbal magnolia flower 0.6-0.9 part, dried seabuckthorn fruits 2 parts, iodine salt 0.5-0.7 part, and lemon acid 0.2-0.3 part.

The invention discloses a black sesame seed and garlic oil / soy sauce without garlic taste, which comprises the following constituents (by weight portion): sesame seed 60-70 parts, herbal magnolia flower 0.6-0.9 part, dried seabuckthorn fruits 2 parts, iodine salt 0.5-0.7 part, and lemon acid 0.2-0.3 part.

The invention belongs to the technical field of seasoning processing, and particularly relates to a soy sauce with a garlic taste. The soy sauce comprises a pot body, a handle and a spout, wherein thespout is fixedly connected to the left side of the pot body; the handle is fixedly connected to the right side of the pot body; the pot body is of hollow design, and a sealing box is fixedly connected to one side which is near the handle in the pot body; one side which is near the pot body on the handle is provided with a cavity; the cavity extends into the sealing box; a soy sauce bag is installed in the cavity; a fixing shaft is fixedly connected to a position, which is positioned on a handle opening, of the cavity; the fixing shaft is rotatably connected with a winding shaft; the left sideof the winding shaft is provided with a first groove; fixing teeth which are arranged evenly are fixedly connected in the first groove; a position, which is positioned in the first groove, of the fixing shaft is fixedly connected with a spacing tooth; and one end, which is far away from the fixing shaft, of the spacing tooth is fixedly connected with a pressing rod. The winding shaft is manuallyrotated, so that the soy sauce gradually shrinks so as to extrude the soy sauce with the garlic taste in the soy sauce bag to be sprayed out of the spout, and the cooperated utilization of the soy sauce with the garlic taste and a traditional soy sauce is realized.

The invention provides a processing method of a garlic-containing beverage, which comprises the steps of washing and drying garlic cloves, perforating, blowing with hot air, blowing with wind at room temperature, mixing orange flesh and orange peel, fermenting, filtering, centrifuging, mixing with tea juice, and homogenizing. The processing method includes the prepared garlic drink, which retains the nutritional value of the garlic, and at the same time controls the garlic taste within an acceptable range, and is a drink with a unique taste.

The invention provides a garlic taste removed drink of garlic fruit juice and production method, which comprises immersing in boiled water for 5 minutes, removing residue, concentrating the obtained extract, charging acid and water, heating, filtering, other fruit juice component can be added into the garlic extract.

The invention relates to vagina nursing paste and a preparation method thereof. The vagina nursing paste is prepared from 20-200 parts by weight of dry ginger, 20-200 parts by weight of rheum officinale, 20-200 parts by weight of dandelion, 20-200 parts by weight of Chinese angelica and 20-200 parts by weight of garlic extract. The vagina nursing paste is prepared from innocuous and unpoisonous green plant extract, contains garlic extract extracted from garlic, has no garlic taste in use, can prevent and treat gynecological sub-health diseases, has efficiency of 99.1% and can reduce a medical cost of patients.

The invention relates to a preparation method for garlic puff pastry. The preparation method comprises the steps as follows: (1) honey fluid preparation; (2) composite powder preparation; (3) flavoring fluid preparation; (4) chocolate cream preparation; (5) puffing; (6) forming; (7) baking, (8) chocolate cream preparation; (9) coating; (10) rounding and standing; (11) polishing; (12) glazing and (13) packaging. The preparation method is simple, the garlic puff pastry has rich nutrition and crispy taste, the garlic puff pastry is suitable for people to eat with improvement of garlic taste, increases the appetite of people and is suitable for mass consumption, nutrition of cereals and the garlic is combined, and the garlic puff pastry has a good protective function on body health of people.

The invention discloses a processing method of a health-care garlic food. The method is mainly characterized in that: a medicinal liquor prepared by soaking Chinese wolfberry, Chinese Angelica, dangshen, red dates and liquoric root is added, and the components permeates into garlic through the medicinal liquor, so that the qi invigorating, blood nourishing, yang tonifying and deficiency curing effects are achieved on the basis of the original stomach strengthening and detoxifying effects of garlic are kept; and meanwhile, white sugar, crystal sugar, honey, table vinegar and table salt are added into curing liquid, so that odor and hot taste of garlic can be removed, the mouthfeel of garlic is improved, and the garlic tastes crisp, tender, sweet and delicious. In the method, natural ingredients are adopted, so that the health-care garlic food does not have any toxic or side effect, tastes crisp, tender, sweet and delicious, can be used for invigorating stomach, protecting liver and kidney, sterilizing and detoxifying, has the effects of invigorating qi, nourishing blood, tonifying yang and curing deficiency to lower blood pressure, regulate blood sugar level, prevent arterial sclerosis and prevent cancers by being taken for a long time, and is a health-care food for improving the sub-healthy state and improving the health.

The invention discloses a Helan mountain delicacy hot pot condiment and a preparation method thereof. The hot pot condiment comprises raw materials including tricholoma matsutake enzymolysis juice, boletus concentrate, edible fungus concentrate, rape oil, ginger, white granulated sugar, salt, garlic, gourmet powder and chicken flavor; the zymohydrolysis, abstraction and concentration of edible fungi difficult in digesting in the hot pot condiment are performed, the edible fungi are made into small molecule concentrated nutritious substances which are easy to be absorbed by a human body and have a nourishing effect, and the small molecule concentrated nutritious substances are added to the hot pot condiment. As a result, not only is the taste of the hot pot condiment improved, but also the absorption of the nutritious substances is facilitated, the medicinal and edible effects are remarkable, in addition, burdens of a stomach and intestines can be effectively lowered, appetite is improved, the stomach is protected, particularly, both the raw materials and the preparation method of the hot pot condiment satisfy the process requirements of Muslim foods, Muslim consumers' demand for eating concentrated nutritious hot pot is satisfied, and the industrialization development of a Muslim hot pot condiment is prompted.

The invention belongs to the technical field of seasonings and in particular relates to dipping garlic seafood sauce and a making method thereof. The dipping garlic seafood sauce comprises the following raw materials in parts by weight: 30-40 parts of soybeans, 5-10 parts of cashew nuts, 10-20 parts of dried scallop muscle, 10-20 parts of dried small shrimps, 20-30 parts of kelp, 15-20 parts of garlic flakes, 5-10 parts of onions, 5-10 parts of black sesames, 5-10 parts of perilla leaves, 1-5 parts of dried ginger and 20-30 parts of salt. The dipping garlic seafood sauce made by using the method is fresh and delicious in taste, free of garlic taste after eating and capable of meeting actual requirements of eaters; due to adoption of seafood raw materials, the delicious degree of the sauceis increased, and in addition, the seafood components are rich in elements such as zinc, calcium and magnesium which are essential for human bodies.

The invention discloses a method for fast processing pickled garlic. The method includes following steps of (1) refrigerating freshly harvested garlic; (2) peeling shells and inner membranes of the garlic, cleanly washing the garlic by water and then draining the water; (3) performing high-density carbon dioxide treatment for the cleaned garlic, and mixing the garlic after the high-density carbondioxide treatment with vinegar; and (4) and performing high pressure treatment for mixture of the garlic and the vinegar so as to obtain the pickled garlic. The pickled garlic tastes crispy, is greentotally, and is slightly acidic and spicy. Compared with pickled garlic processed by a traditional process, the pickled garlic processed by the method is consistent in quality, has long storage life capable of reaching 12 months (when stored at a low temperature or normal temperature), and is excellent seasoning. The pickled garlic stored at the low temperature is greener and tastes crispier, andthe quality of the pickled garlic stored at the low temperature is higher than that of the pickled garlic stored at the normal temperature.