CN100553483C - Rehydration mashed garlic and processing technology thereof - Google Patents
Rehydration mashed garlic and processing technology thereof Download PDFInfo
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- CN100553483C CN100553483C CNB2007100155816A CN200710015581A CN100553483C CN 100553483 C CN100553483 C CN 100553483C CN B2007100155816 A CNB2007100155816 A CN B2007100155816A CN 200710015581 A CN200710015581 A CN 200710015581A CN 100553483 C CN100553483 C CN 100553483C
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Abstract
The invention discloses rehydration mashed garlic and processing technology thereof, this rehydration mashed garlic is made by following raw material: mashed garlic, water, citric acid, glacial acetic acid, salt, sodium carboxymethylcellulose; Processing technology may further comprise the steps: selected, remove the peel and cut top, cleaning, section, draining, dehydration, equilibrium water conten, rehydration, secondary draining, fragmentation, allotment and a can.Rehydration mashed garlic of the present invention has not only kept itself the nutritive value of garlic, and has solved garlic simultaneously and turn green characteristic, all can produce in throughout the year; This technology has reduced the garlic odour flavor of garlic, has certain pungent and brittleness simultaneously, and more consumers is accepted; Under refrigerated condition, can guarantee the quality 6 months.
Description
Technical field
The present invention relates to deep processed product and the processing technology thereof of a kind of garlic, specifically a kind of rehydration mashed garlic and processing technology thereof.
Background technology
At present, the mashed garlic garlic odour of traditional fabrication flavor is bigger, and the shelf-life is short, and in addition, technology controlling and process is bad, also can make product turn green, influences appetite of people; And its mouthfeel is bad, does not have brittleness.So not only influence the sale of product, and caused a large amount of wastes.
Summary of the invention
Technical assignment of the present invention provides a kind of rehydration mashed garlic and processing technology thereof.
Technical assignment of the present invention realizes that in the following manner this rehydration mashed garlic is made by following raw material: mashed garlic, water, citric acid, glacial acetic acid, salt, sodium carboxymethylcellulose;
The weight proportion of each raw material is: mashed garlic: 100 parts, and water: 100-800 part, citric acid: 0.8-5 part, glacial acetic acid: 2-20 part; Salt: 5-30 part, sodium carboxymethylcellulose: 1-10 part.
The processing technology of rehydration mashed garlic may further comprise the steps:
Selected: pick out freshly, color and luster is pure white, does not have that to rot not have the garlic clove that goes mouldy standby;
Remove the peel and cut the top: selected garlic clove is removed the peel, and cut the root base of a fruit of garlic;
Clean: then garlic rice is cleaned attachment and other impurity on flush away garlic rice surface in service sink;
Section: garlic rice is cut into the uniform garlic sheet of thickness;
Draining: garlic sheet draining is dry and comfortable to the surface;
Dehydration: the garlic sheet is put into the tunnel, dewatered 4 hours-5 hours down, make garlic sheet water content not be higher than 5% at 60 ℃-65 ℃;
Equilibrium water conten: after treating the cooling of garlic sheet afterwards, in the bag of the sealing of packing into, kept 24 hours-48 hours, the interior moisture of dry product is shifted mutually, reach balanced;
Rehydration: and then the garlic sheet put into the pond, make the abundant rehydration of garlic sheet, recover the brittleness of garlic sheet;
Secondary draining: the moisture content of removing garlic sheet surface;
Broken: as to utilize disintegrating machine to carry out fragmentation, garlic is broken into the mud shape;
Allotment: in proportion mashed garlic, water, citric acid, glacial acetic acid, salt, sodium carboxymethylcellulose are evenly mixed well with mixing machine;
Can: deployed mashed garlic is poured in the bottle with bottle placer; Seal with aluminium foil sealing machine.
Rehydration mashed garlic of the present invention has not only kept itself the nutritive value of garlic, and has solved garlic simultaneously and turn green characteristic, all can produce in throughout the year; This technology has reduced the garlic odour flavor of garlic, has certain pungent and brittleness simultaneously, and more consumers is accepted; Under refrigerated condition, can guarantee the quality 6 months.
The specific embodiment
Embodiment 1:
Pick out freshly, color and luster is pure white, does not have that to rot not have the garlic clove that goes mouldy standby; Selected garlic clove is removed the peel, and cut the root base of a fruit of garlic; Then garlic rice is cleaned attachment and other impurity on flush away garlic rice surface in service sink; Afterwards garlic rice is cut into the uniform garlic sheet of thickness; Again that garlic sheet draining is dry and comfortable to the surface; Then the garlic sheet is put into the tunnel, dewatered 5 hours down, make garlic sheet water content not be higher than 5% at 65 ℃; After treating the cooling of garlic sheet afterwards, in the bag of the sealing of packing into, kept 48 hours, the interior moisture of dry product is shifted mutually, reach balanced; And then the garlic sheet put into the pond, and make the abundant rehydration of garlic sheet, recover the brittleness of garlic sheet; Remove the moisture content on garlic sheet surface; Utilize disintegrating machine to carry out fragmentation, garlic is broken into the mud shape; With mixing machine mashed garlic 500kg, water 4000kg, 95% citric acid 25kg, 93% glacial acetic acid 100kg, salt 150kg, sodium carboxymethylcellulose 50kg are evenly mixed well; With bottle placer deployed mashed garlic is poured in the bottle; Seal with aluminium foil sealing machine.And, put into warehouse for finished product after packaging to bottleneck and bottle 75% alcohol disinfecting.
Wherein: 95% citric acid, 93% glacial acetic acid and sodium carboxymethylcellulose are buied by market.
Embodiment 2:
Pick out freshly, color and luster is pure white, does not have that to rot not have the garlic clove that goes mouldy standby; Selected garlic clove is removed the peel, and cut the root base of a fruit of garlic; Then garlic rice is cleaned attachment and other impurity on flush away garlic rice surface in service sink; Afterwards garlic rice is cut into the uniform garlic sheet of thickness; Again that garlic sheet draining is dry and comfortable to the surface; Then the garlic sheet is put into the tunnel, dewatered 4 hours down, make garlic sheet water content not be higher than 5% at 60 ℃; After treating the cooling of garlic sheet afterwards, in the bag of the sealing of packing into, kept 24 hours, the interior moisture of dry product is shifted mutually, reach balanced; And then the garlic sheet put into the pond, and make the abundant rehydration of garlic sheet, recover the brittleness of garlic sheet; Remove the moisture content on garlic sheet surface; Utilize disintegrating machine to carry out fragmentation, garlic is broken into the mud shape; With mixing machine mashed garlic 500kg, water 500kg, 95% citric acid 4kg, 93% glacial acetic acid 10kg, salt 25kg, sodium carboxymethylcellulose 5kg are evenly mixed well; With bottle placer deployed mashed garlic is poured in the bottle; Seal with aluminium foil sealing machine.And, put into warehouse for finished product after packaging to bottleneck and bottle 75% alcohol disinfecting.
Embodiment 3:
Pick out freshly, color and luster is pure white, does not have that to rot not have the garlic clove that goes mouldy standby; Selected garlic clove is removed the peel, and cut the root base of a fruit of garlic; Then garlic rice is cleaned attachment and other impurity on flush away garlic rice surface in service sink; Afterwards garlic rice is cut into the uniform garlic sheet of thickness; Again that garlic sheet draining is dry and comfortable to the surface; Then the garlic sheet is put into the tunnel, dewatered 4.5 hours down, make garlic sheet water content not be higher than 5% at 62 ℃; After treating the cooling of garlic sheet afterwards, in the bag of the sealing of packing into, kept 36 hours, the interior moisture of dry product is shifted mutually, reach balanced; And then the garlic sheet put into the pond, and make the abundant rehydration of garlic sheet, recover the brittleness of garlic sheet; Remove the moisture content on garlic sheet surface; Utilize disintegrating machine to carry out fragmentation, garlic is broken into the mud shape; With mixing machine mashed garlic 500kg, water 2250kg, 95% citric acid 12.5kg, 93% glacial acetic acid 55kg, salt 90kg, sodium carboxymethylcellulose 30kg are evenly mixed well; With bottle placer deployed mashed garlic is poured in the bottle; Seal with aluminium foil sealing machine.And, put into warehouse for finished product after packaging to bottleneck and bottle 75% alcohol disinfecting.
Claims (1)
1, rehydration mashed garlic is characterized in that being made by following raw material: mashed garlic, water, citric acid, glacial acetic acid, salt, sodium carboxymethylcellulose;
The weight proportion of each raw material is: mashed garlic: 100 parts, and water: 100-800 part, citric acid: 0.8-5 part, glacial acetic acid: 2-20 part; Salt: 5-30 part, sodium carboxymethylcellulose: 1-10 part;
The processing technology step is as follows:
Selected: pick out freshly, color and luster is pure white, does not have that to rot not have the garlic clove that goes mouldy standby;
Remove the peel and cut the top: selected garlic clove is removed the peel, and cut the root base of a fruit of garlic;
Clean: then garlic rice is cleaned attachment and other impurity on flush away garlic rice surface in service sink;
Section: garlic rice is cut into the uniform garlic sheet of thickness;
Draining: garlic sheet draining is dry and comfortable to the surface;
Dehydration: the garlic sheet is put into the tunnel, dewatered 4 hours-5 hours down, make garlic sheet water content not be higher than 5% at 60 ℃-65 ℃;
Equilibrium water conten: after treating the cooling of garlic sheet afterwards, in the bag of the sealing of packing into, kept 24 hours-48 hours, the interior moisture of dry product is shifted mutually, reach balanced;
Rehydration: and then the garlic sheet put into the pond, make the abundant rehydration of garlic sheet, recover the brittleness of garlic sheet;
Secondary draining: the moisture content of removing garlic sheet surface;
Broken: as to utilize disintegrating machine to carry out fragmentation, garlic is broken into the mud shape;
Allotment: in proportion mashed garlic, water, citric acid, glacial acetic acid, salt, sodium carboxymethylcellulose are evenly mixed well with mixing machine;
Can: deployed mashed garlic is poured in the bottle with bottle placer; Seal with aluminium foil sealing machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100155816A CN100553483C (en) | 2007-06-04 | 2007-06-04 | Rehydration mashed garlic and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100155816A CN100553483C (en) | 2007-06-04 | 2007-06-04 | Rehydration mashed garlic and processing technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101066111A CN101066111A (en) | 2007-11-07 |
| CN100553483C true CN100553483C (en) | 2009-10-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2007100155816A Active CN100553483C (en) | 2007-06-04 | 2007-06-04 | Rehydration mashed garlic and processing technology thereof |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228205B (en) * | 2011-06-13 | 2013-02-27 | 连云港百福来食品有限公司 | Production method of frozen garlic spread stored in caddy |
| CN104431934B (en) * | 2015-01-09 | 2016-01-27 | 湖南新金浩茶油股份有限公司 | A kind of tea-seed oil mashed garlic condiment |
| CN107518338A (en) * | 2017-09-13 | 2017-12-29 | 徐州黎明食品有限公司 | A kind of rehydration garlic solvent and preparation method thereof |
| CN110477262A (en) * | 2019-08-14 | 2019-11-22 | 江西省鸽鸽食品有限公司 | A kind of control method preventing Greening of Garlic Purees |
-
2007
- 2007-06-04 CN CNB2007100155816A patent/CN100553483C/en active Active
Non-Patent Citations (4)
| Title |
|---|
| 保健调味蒜蓉酱的研制. 崔蕊静等.食品工业，第5期. 2001 |
| 保健调味蒜蓉酱的研制. 崔蕊静等.食品工业，第5期. 2001 * |
| 蒜蓉护色及蒜片脱臭试验. 韩舜愈等.农产品加工(学刊)，第2(总第91期)期. 2007 |
| 蒜蓉护色及蒜片脱臭试验. 韩舜愈等.农产品加工(学刊)，第2(总第91期)期. 2007 * |
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| CN101066111A (en) | 2007-11-07 |
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