CN101066113A - Canned mashed garlic and its production process - Google Patents
Canned mashed garlic and its production process Download PDFInfo
- Publication number
- CN101066113A CN101066113A CNA2007100155835A CN200710015583A CN101066113A CN 101066113 A CN101066113 A CN 101066113A CN A2007100155835 A CNA2007100155835 A CN A2007100155835A CN 200710015583 A CN200710015583 A CN 200710015583A CN 101066113 A CN101066113 A CN 101066113A
- Authority
- CN
- China
- Prior art keywords
- garlic
- mashed
- water
- citric acid
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses canned mashed garlic and its production process. The cannned mashed garlic is produced with garlic, water, citric acid, salt and sodium ascorbate, and through the steps of sorting garlic, decorticating, cutting off top, washing, scalding, cooling, dropping, mashing, blending and packing. The canned mashed garlic has the nutritive components of garlic well preserved, no trend of become green, reduced bad smell and long preservation period, and may be eaten directly or for seasoning.
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 mashed garlic can 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 mashed garlic can and processing technology thereof.
Technical assignment of the present invention realizes that in the following manner this mashed garlic can is made by following raw material: mashed garlic, water, citric acid, salt, sodium ascorbate;
The weight proportion of each raw material is: mashed garlic: 100 parts, and water 10-30 part, citric acid: 0.2-8 part, salt: 0.8-10 part, sodium ascorbate: 0.01-0.18 part.
The processing technology of mashed garlic can 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;
Blanching: adding citric acid and salt carry out blanching to garlic rice in clear water; Blanching temperature is 88-98 ℃, and the time is 1-5 minute;
Cooling and draining: the garlic rice after the blanching with the cold water cooling, is pulled the garlic rice after cold out, and the water on garlic rice surface is sloughed at once;
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, salt, sodium ascorbate evenly are in harmonious proportion with mixing machine;
Filling and capping: deployed mashed garlic is poured in the Cans with bottle placer; Seal with the vacuum capsuling machine afterwards.
In the described blanching operation, the citric acid of adding 0.1-1% and the salt of 1-6% carry out blanching to garlic rice in clear water.
Mashed garlic can of the present invention and processing technology thereof have not only kept itself the nutritive value of garlic, and have solved garlic simultaneously and turn green characteristic, all can produce in throughout the year; And alleviated the garlic odour flavor of garlic, easy to use, can satisfy the more consumers demand; The bright garlic of the time ratio of guaranteeing the quality will be grown, and has solved short problem of bright garlic shelf-life simultaneously, and this product normal temperature can be preserved and reach a year and a half.Product has kept the garlic taste of garlic and certain garlic pungent, can be used for seasoning or multiple eating method such as directly edible.
The specific embodiment
Embodiment 1:
Choose 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; Then adding 0.5% citric acid and 3% salt carry out blanching to garlic rice in clear water; Blanching temperature is 95 ℃, and the time is 3 minutes; Garlic rice after the blanching with the cold water cooling, is pulled the garlic rice after cold out, and the water on garlic rice surface is sloughed at once; Utilize disintegrating machine to carry out broken garlic, up to the fineness that reaches mashed garlic; With mixing machine mashed garlic 100kg, water 20kg, 95% citric acid 4kg, salt 5kg, 96% sodium ascorbate 0.14kg evenly are in harmonious proportion then; With bottle placer deployed mashed garlic is poured in the Cans; Seal with the vacuum capsuling machine afterwards; Under 95 ℃ can is carried out sterilization, the time is 30 minutes, cooling at once after the sterilization; Packing is put in storage afterwards.
Wherein: 95% citric acid, 96% sodium ascorbate are buied by market.
Embodiment 2:
Choose 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; Then adding 0.6% citric acid and 6% salt carry out blanching to garlic rice in clear water; Blanching temperature is 95 ℃, and the time is 3 minutes; Garlic rice after the blanching with the cold water cooling, is pulled the garlic rice after cold out, and the water on garlic rice surface is sloughed at once; Utilize disintegrating machine to carry out fragmentation, garlic is broken into the mud shape; With mixing machine mashed garlic 100kg, water 10kg, 95% citric acid 0.2kg, salt 0.8kg, 96% sodium ascorbate 0.01kg evenly are in harmonious proportion then; With bottle placer deployed mashed garlic is poured in the Cans; Seal with the vacuum capsuling machine afterwards; Under 95 ℃ can is carried out sterilization, the time is 30 minutes, cooling at once after the sterilization; Packing is put in storage afterwards.
Embodiment 3:
Choose 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; Then adding 0.2% citric acid and 2% salt carry out blanching to garlic rice in clear water; Blanching temperature is 95 ℃, and the time is 3 minutes; Garlic rice after the blanching with the cold water cooling, is pulled the garlic rice after cold out, and the water on garlic rice surface is sloughed at once; Utilize disintegrating machine to carry out fragmentation, garlic is broken into the mud shape; With mixing machine mashed garlic 100kg, water 30kg, 95% citric acid 8kg, salt 10kg, 96% sodium ascorbate 0.18kg evenly are in harmonious proportion then; With bottle placer deployed mashed garlic is poured in the Cans; Seal with the vacuum capsuling machine afterwards; Under 95 ℃ can is carried out sterilization, the time is 30 minutes, cooling at once after the sterilization; Packing is put in storage afterwards.
Claims (3)
1, mashed garlic can is characterized in that being made by following raw material: mashed garlic, water, citric acid, salt, sodium ascorbate;
The weight proportion of each raw material is: mashed garlic: 100 parts, and water 10-30 part, citric acid: 0.2-8 part, salt: 0.8-10 part, sodium ascorbate: 0.01-0.18 part.
2, the processing technology of mashed garlic can is characterized in that 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;
Blanching: adding citric acid and salt carry out blanching to garlic rice in clear water; Blanching temperature is 88-98 ℃, and the time is 1-5 minute;
Cooling and draining: the garlic rice after the blanching with the cold water cooling, is pulled the garlic rice after cold out, and the water on garlic rice surface is sloughed at once;
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, salt, sodium ascorbate evenly are in harmonious proportion with mixing machine;
Filling and capping: deployed mashed garlic is poured in the Cans with bottle placer; Seal with the vacuum capsuling machine afterwards.
3, the processing technology of mashed garlic can according to claim 2 is characterized in that adding the citric acid of 0.1-1% in clear water and the salt of 1-6% carries out blanching to garlic rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100155835A CN101066113A (en) | 2007-06-04 | 2007-06-04 | Canned mashed garlic and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100155835A CN101066113A (en) | 2007-06-04 | 2007-06-04 | Canned mashed garlic and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101066113A true CN101066113A (en) | 2007-11-07 |
Family
ID=38878917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100155835A Pending CN101066113A (en) | 2007-06-04 | 2007-06-04 | Canned mashed garlic and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101066113A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156123A (en) * | 2013-03-25 | 2013-06-19 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
| CN104222967A (en) * | 2014-09-03 | 2014-12-24 | 山东建筑大学 | Control method of greening of mashed garlic |
| CN104872572A (en) * | 2015-05-22 | 2015-09-02 | 中国农业大学 | Non-hot working preparation method of mashed garlic |
| CN106722449A (en) * | 2016-11-25 | 2017-05-31 | 山东极合蒜农业发展有限公司 | A kind of utilization physical method prevents the production method of mashed garlic greening |
| CN108271990A (en) * | 2017-12-25 | 2018-07-13 | 中国农业科学院农产品加工研究所 | The method that wet method shearing crushing prepares garlic slurry |
| 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 |
| CN111528437A (en) * | 2020-05-12 | 2020-08-14 | 中国农业大学 | Garlic instant seasoning and preparation method thereof |
-
2007
- 2007-06-04 CN CNA2007100155835A patent/CN101066113A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156123A (en) * | 2013-03-25 | 2013-06-19 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
| CN104222967A (en) * | 2014-09-03 | 2014-12-24 | 山东建筑大学 | Control method of greening of mashed garlic |
| CN104872572A (en) * | 2015-05-22 | 2015-09-02 | 中国农业大学 | Non-hot working preparation method of mashed garlic |
| CN106722449A (en) * | 2016-11-25 | 2017-05-31 | 山东极合蒜农业发展有限公司 | A kind of utilization physical method prevents the production method of mashed garlic greening |
| CN108271990A (en) * | 2017-12-25 | 2018-07-13 | 中国农业科学院农产品加工研究所 | The method that wet method shearing crushing prepares garlic slurry |
| 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 |
| CN111528437A (en) * | 2020-05-12 | 2020-08-14 | 中国农业大学 | Garlic instant seasoning and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101066113A (en) | Canned mashed garlic and its production process | |
| CN102763828A (en) | Fermented chili seasoning and production method thereof | |
| CN1907131A (en) | Instant potted red vegetable soup and its preparation | |
| CN101066115A (en) | Canned tasty garlic cloves producing process | |
| CN1989850A (en) | Vegetable sweet chilli sauce product | |
| KR20220062455A (en) | Manufacturing method of sugared citron | |
| CN1981637A (en) | Serial dried fruits and their production | |
| CN101361583B (en) | Processing method of fresh blackberry juice | |
| CN102763826A (en) | Glutinous rice cake chilli seasoning and production process thereof | |
| CN100553483C (en) | Rehydration mashed garlic and processing technology thereof | |
| CN1736215A (en) | Technique for processing shell-on canned bamboo shoot | |
| CN104351874A (en) | Fruit-juice drink with guava and preparation method thereof | |
| CN111713619A (en) | 100% grape juice and its production method | |
| CN1605268A (en) | Vegetable jelly and its preparing process | |
| CN104544293A (en) | Diet sea cucumber can and processing method thereof | |
| CN1820651A (en) | Preserved egg, diced meat and kernel and its preparing method | |
| CN1168396C (en) | Shrimp paste with low salt and without fishy smell | |
| CN110613114A (en) | Food preparation method based on cyperus esculentus | |
| CN101066112A (en) | Canned mashed ginger and its production process | |
| CN1301068C (en) | Process for producing flavoured dried bean curd | |
| CN1939148A (en) | Process of tinned pumpkin food | |
| CN110833171A (en) | Preparation method of multi-flavor tomato sauce | |
| CN1473511A (en) | Method for making instant egg soup with chives | |
| CN1526312A (en) | Split walnut making process | |
| CN1069500C (en) | Method for making dried cabbage juice and its product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20071107 |