CN101066115A - Canned tasty garlic cloves producing process - Google Patents
Canned tasty garlic cloves producing process Download PDFInfo
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- CN101066115A CN101066115A CNA200710015584XA CN200710015584A CN101066115A CN 101066115 A CN101066115 A CN 101066115A CN A200710015584X A CNA200710015584X A CN A200710015584XA CN 200710015584 A CN200710015584 A CN 200710015584A CN 101066115 A CN101066115 A CN 101066115A
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Abstract
The present invention discloses canned tasty garlic cloves and its production process. The canned tasty garlic cloves is produced through the steps of sorting garlic, scalding, the first salting, decorticating, cutting off top, the second salting, desalting, sorting, washing, dropping, bottling, packing and sealing. The canned tasty garlic cloves has the nutritive components of garlic well preserved, no trend of become green, no bad smell, certain brittleness and relatively long preservation period.
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 processing method of canned tasty garlic cloves.
Background technology
The garlic tin goods are to be that raw material is processed with bright garlic mostly, are subjected to certain season limit, not only influenced production efficiency, and its mouthfeel are bad, does not have brittleness, and the garlic odour flavor is bigger.In addition, technology controlling and process is bad, also can make product turn green, influences appetite of people.
Summary of the invention
Technical assignment of the present invention provides a kind of processing method of canned tasty garlic cloves.
The step of the processing method of canned tasty garlic cloves of the present invention is:
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;
Blanching: selected garlic clove is put into the clear water blanching, and the temperature that keeps water during blanching is at 90-100 ℃, time: 1-10 minute;
Salt marsh for the first time: the garlic clove after the blanching is put into the salt marsh pond carry out salt marsh first time, require the salinity maintenance 15%-30% in salt marsh pond, pickled 30-60 days;
Remove the peel and cut the top: the garlic clove behind the salt marsh is removed the peel for the first time, and cuts the root base of a fruit of garlic;
Salt marsh for the second time: afterwards garlic rice is put into the salt marsh pond and carry out the salt marsh second time, require salinity in the salt marsh pond, pickled 20-40 days at 20%-30%;
Desalination: will in desalter, carry out desalination through the garlic rice of secondary salt marsh, and reach salinity 3%15%;
Pickle: will in pickling liquid, pickle 10-60 hour through the garlic rice of desalination;
Select: the garlic rice and the impurity that will turn to be yellow, rot, have machinery to hinder through the color and luster of desalination be chosen;
Clean: will in service sink, clean attachment and other impurity on flush away garlic rice surface through the garlic rice of selecting;
Draining: the water on the garlic rice surface after will cleaning is sloughed;
Bottling: take by weighing 100 portions of garlic rice through drainings and pack in the Cans flavoring of packing in proportion simultaneously into;
Filling and capping: and then in Cans, pour into vegetable oil or baste with bottle placer, seal with the vacuum capsuling machine afterwards.
Described pickling liquid composition is: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part; Take by weighing 100 portions of garlic rice pickling through above pickling liquid and pack in the Cans flavoring of packing in proportion simultaneously: dehydrated onion grain 0.1-3 part, petroselinum sheet (English name Parsley) 0.18-3 part, purple perilla (English name Basil) 0.2-3 part, capsicum grain 0.01-2 part into; And then in Cans, pour into vegetable oil 40-65 part with bottle placer, make fragrance garlic rice can.
Described pickling liquid composition is: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part; Take by weighing 100 portions of garlic rice pickling through above pickling liquid and pack in the Cans flavoring of packing in proportion simultaneously: dehydrated onion grain 0.08-3 part, petroselinum sheet 0.01-2 part, purple perilla 0.02-2 part, capsicum grain 0.1-3 part, natural chilli pigment 0.01-1 part into; And then in Cans, pour into vegetable oil 40-65 part with bottle placer, make pungent garlic rice can.
Described pickling liquid composition is: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part, sugar 5-38 part, honey 5-20 part, salt 1-6 part; Take by weighing 100 portions of garlic rice pickling through above pickling liquid and pack in the Cans flavoring of packing in proportion simultaneously: dehydrated onion grain 0.2-8 part, the broken 0.08-1 part of black pepper, the broken 0.2-6 part of yellow mustard, capsicum grain 0.1-1 part, natural chilli pigment 0.01-0.3 part into; And then in Cans, pour into vegetable oil 40-65 part with bottle placer, make honey flavour pungent garlic rice can.
Described pickling liquid composition is: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part, malic acid 0.2-6 part, sugar 5-20 part, salt 0.5-5.5 part; Take by weighing 100 portions of garlic rice pickling through above pickling liquid and pack in the Cans flavoring of packing in proportion simultaneously: capsicum grain 0.1-6 part into; And then in Cans, pour into baste: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part, malic acid 0.2-6 part, sugar 5-20 part, salt 0.5-5.5 part with bottle placer; Make sour-sweet flavor garlic rice can.
Described pickling liquid composition is: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part, malic acid 0.2-6 part, sugar 5-20 part, salt 0.5-5.5 part; Take by weighing 100 portions of garlic rice pickling through above pickling liquid and pack in the Cans flavoring of packing in proportion simultaneously: petroselinum sheet 0.01-2 part, capsicum grain 0.1-6 part into; And then in Cans, pour into baste: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part, malic acid 0.2-6 part, sugar 5-20 part, salt 0.5-5.5 part with bottle placer; Make peppery sour-sweet garlic rice can.
Described vegetable oil is a kind of in sunflower oil, soybean oil, rapeseed oil, olive oil and the peanut oil.
The processing method of canned tasty garlic cloves of the present invention has not only kept the nutritive value of garlic itself, and has solved garlic and turn green characteristic, and Various Seasonal all can be produced in 1 year; This processing method has reduced the garlic odour flavor of garlic, and multiple tastes can satisfy the more consumers demand; And this processing method has prolonged the holding time of garlic.
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 put into the clear water blanching, and the temperature that keeps water during blanching is at 95 ℃, the time: 5 minutes; Garlic clove after the blanching is put into the salt marsh pond carry out the salt marsh first time, require the salinity in salt marsh pond to keep 20%, pickled 45 days; With the peeling of the garlic clove behind the first time salt marsh, and cut the root base of a fruit of garlic; Afterwards garlic rice is put into the salt marsh pond and carry out the salt marsh second time, require salinity in the salt marsh pond, pickled 30 days 25%; To in desalter, carry out desalination through the garlic rice of secondary salt marsh, reach salinity 9%; Afterwards garlic rice was pickled 24 hours in pickling liquid (100 parts in water, 5 parts of 88% lactic acid); The garlic rice and the impurity that then color and luster are turned to be yellow, rots, has machinery to hinder are chosen; In service sink, clean attachment and other impurity on flush away garlic rice surface through the garlic rice of selecting; The water on the garlic rice surface after will cleaning is again sloughed; Take by weighing 500g and pack in the Cans, add simultaneously: dehydrated onion grain 7.5g, petroselinum sheet 7.2g, purple perilla 7.6g, capsicum grain 5g through the garlic rice of draining; And then in Cans, pour into peanut oil 260g with bottle placer, and seal with the vacuum capsuling machine afterwards, make fragrance garlic rice can.Under 95 ℃ can is carried out sterilization, the time is 20 minutes, cooling at once after the sterilization; Packing is put in storage afterwards.
Wherein: 88% lactic acid, dehydrated onion grain, petroselinum sheet, purple perilla, capsicum grain and peanut oil 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 put into the clear water blanching, and the temperature that keeps water during blanching is at 96 ℃, the time: 4 minutes; Garlic clove after the blanching is put into the salt marsh pond carry out the salt marsh first time, require the salinity in salt marsh pond to keep 22%, pickled 40 days; With the peeling of the garlic clove behind the first time salt marsh, and cut the root base of a fruit of garlic; Afterwards garlic rice is put into the salt marsh pond and carry out the salt marsh second time, require salinity in the salt marsh pond, pickled 26 days 27%; To in desalter, carry out desalination through the garlic rice of secondary salt marsh, reach salinity 8%; Afterwards garlic rice was pickled 20 hours in pickling liquid (100 parts in water, 5 parts of 88% lactic acid); The garlic rice and the impurity that then color and luster are turned to be yellow, rots, has machinery to hinder are chosen; In service sink, clean attachment and other impurity on flush away garlic rice surface through the garlic rice of selecting; The water on the garlic rice surface after will cleaning is again sloughed; Take by weighing 500g and pack in the Cans, add simultaneously: dehydrated onion grain 7.3g, petroselinum sheet 5g, purple perilla 5g, capsicum grain 7.5g, natural chilli pigment 2.5g through the garlic rice of draining; And then in Cans, pour into soybean oil 280g with bottle placer, and seal with the vacuum capsuling machine afterwards, make pungent garlic rice can.Under 90 ℃ can is carried out sterilization, the time is 30 minutes, cooling at once after the sterilization; Packing is put in storage afterwards.
Wherein: 88% lactic acid, dehydrated onion grain, petroselinum sheet, purple perilla, capsicum grain, natural chilli pigment and soybean oil are buied by market.
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 put into the clear water blanching, and the temperature that keeps water during blanching is at 93 ℃, the time: 6 minutes; Garlic clove after the blanching is put into the salt marsh pond carry out the salt marsh first time, require the salinity in salt marsh pond to keep 18%, pickled 50 days; With the peeling of the garlic clove behind the first time salt marsh, and cut the root base of a fruit of garlic; Afterwards garlic rice is put into the salt marsh pond and carry out the salt marsh second time, require salinity in the salt marsh pond, pickled 32 days 24%; To in desalter, carry out desalination through the garlic rice of secondary salt marsh, reach salinity 10%; Afterwards garlic rice was pickled 30 hours in pickling liquid (100 parts in water, 5 parts of 93% edible ice acetic acid, 20 parts in sugar, 10 parts of honey, 3 parts of salt); The garlic rice and the impurity that then color and luster are turned to be yellow, rots, has machinery to hinder are chosen; In service sink, clean attachment and other impurity on flush away garlic rice surface through the garlic rice of selecting; The water on the garlic rice surface after will cleaning is again sloughed; Take by weighing 500g and pack in the Cans, add simultaneously: dehydrated onion grain 20g, the broken 2.5g of black pepper, the broken 1.5g of yellow mustard, capsicum grain 2.5g, natural chilli pigment 0.75g through the garlic rice of draining; And then in Cans, pour into olive oil 300g with bottle placer, make honey flavour pungent garlic rice can.Under 90 ℃ can is carried out sterilization, the time is 30 minutes, cooling at once after the sterilization; Packing is put in storage afterwards.
Wherein: 93% edible ice acetic acid, sugar, honey, dehydrated onion grain, broken, the yellow mustard of black pepper are broken, capsicum grain, natural chilli pigment and olive oil are buied by market.
Embodiment 4:
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 put into the clear water blanching, and the temperature that keeps water during blanching is at 92 ℃, the time: 4 minutes; Garlic clove after the blanching is put into the salt marsh pond carry out the salt marsh first time, require the salinity in salt marsh pond to keep 21%, pickled 46 days; With the peeling of the garlic clove behind the first time salt marsh, and cut the root base of a fruit of garlic; Afterwards garlic rice is put into the salt marsh pond and carry out the salt marsh second time, require salinity in the salt marsh pond, pickled 28 days 26%; To in desalter, carry out desalination through the garlic rice of secondary salt marsh, reach salinity 12%; Afterwards garlic rice was pickled 26 hours in pickling liquid (100 parts in water, 6 parts of 93% edible ice acetic acid, 15 parts in sugar, 2 parts of 93% malic acid, 2 parts of salt); The garlic rice and the impurity that then color and luster are turned to be yellow, rots, has machinery to hinder are chosen; In service sink, clean attachment and other impurity on flush away garlic rice surface through the garlic rice of selecting; The water on the garlic rice surface after will cleaning is again sloughed; Take by weighing 500g and pack in the Cans, add simultaneously: capsicum grain 15g through the garlic rice of draining; And then in Cans, pour into baste with bottle placer: water 500g, 93% edible ice acetic acid 25g, 93% malic acid 15g, sugar 65g, salt 15g makes sour-sweet flavor garlic rice can.Under 90 ℃ can is carried out sterilization, the time is 30 minutes, cooling at once after the sterilization; Packing is put in storage afterwards.
Wherein: sugar, 93% glacial acetic acid, 93% malic acid are buied by market.
Embodiment 5:
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 put into the clear water blanching, and the temperature that keeps water during blanching is at 91 ℃, the time: 7 minutes; Garlic clove after the blanching is put into the salt marsh pond carry out the salt marsh first time, require the salinity in salt marsh pond to keep 23%, pickled 47 days; With the peeling of the garlic clove behind the first time salt marsh, and cut the root base of a fruit of garlic; Afterwards garlic rice is put into the salt marsh pond and carry out the salt marsh second time, require salinity in the salt marsh pond, pickled 29 days 27%; To in desalter, carry out desalination through the garlic rice of secondary salt marsh, reach salinity 13%; Afterwards garlic rice was pickled 28 hours in pickling liquid (100 parts in water, 5 parts of 88% lactic acid, 10 parts in sugar, 3 parts of 96% malic acid, 2 parts of salt); The garlic rice and the impurity that then color and luster are turned to be yellow, rots, has machinery to hinder are chosen; In service sink, clean attachment and other impurity on flush away garlic rice surface through the garlic rice of selecting; The water on the garlic rice surface after will cleaning is again sloughed; Take by weighing 500g and pack in the Cans, add simultaneously: petroselinum sheet 5g, capsicum grain 15g through the garlic rice of draining; And then in Cans, pour into baste with bottle placer: water 500g, 88% lactic acid 7.5g, sugar 50g, 96% malic acid 15g, salt 10g makes peppery sour-sweet garlic rice can.Under 90 ℃ can is carried out sterilization, the time is 30 minutes, cooling at once after the sterilization; Packing is put in storage afterwards.
Wherein: petroselinum sheet, capsicum grain, 88% lactic acid, 96% malic acid are buied by market.
Claims (7)
1, a kind of processing method of canned tasty garlic cloves 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;
Blanching: selected garlic clove is put into the clear water blanching, and the temperature that keeps water during blanching is at 90-100 ℃, time: 1-10 minute;
Salt marsh for the first time: the garlic clove after the blanching is put into the salt marsh pond carry out salt marsh first time, require the salinity maintenance 15%-30% in salt marsh pond, pickled 30-60 days;
Remove the peel and cut the top: the garlic clove behind the salt marsh is removed the peel for the first time, and cuts the root base of a fruit of garlic;
Salt marsh for the second time: afterwards garlic rice is put into the salt marsh pond and carry out the salt marsh second time, require salinity in the salt marsh pond, pickled 20-40 days at 20%-30%;
Desalination: will in desalter, carry out desalination through the garlic rice of secondary salt marsh, and reach salinity 3%-15%;
Pickle: will in pickling liquid, pickle 10-60 hour through the garlic rice of desalination;
Select: garlic rice and the impurity that turns to be yellow color and luster, rots, has machinery to hinder is chosen then;
Clean: will in service sink, clean attachment and other impurity on flush away garlic rice surface through the garlic rice of selecting;
Draining: the water on the garlic rice surface after will cleaning is sloughed;
Bottling: take by weighing 100 portions of garlic rice through drainings and pack in the Cans flavoring of packing in proportion simultaneously into;
Filling and capping: and then in Cans, pour into vegetable oil or baste with bottle placer, seal with the vacuum capsuling machine afterwards.
2, the processing method of a kind of canned tasty garlic cloves according to claim 1 is characterized in that the pickling liquid composition is: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part;
Take by weighing 100 portions of garlic rice pickling through above pickling liquid and pack in the Cans flavoring of packing in proportion simultaneously: dehydrated onion grain 0.1-3 part, petroselinum sheet 0.18-3 part, purple perilla 0.2-3 part, capsicum grain 0.01-2 part into; And then in Cans, pour into vegetable oil 40-65 part with bottle placer.
3, the processing method of a kind of canned tasty garlic cloves according to claim 1 is characterized in that the pickling liquid composition is: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part;
Take by weighing 100 portions of garlic rice pickling through above pickling liquid and pack in the Cans flavoring of packing in proportion simultaneously: dehydrated onion grain 0.08-3 part, petroselinum sheet 0.01-2 part, purple perilla 0.02-2 part, capsicum grain 0.1-3 part, natural chilli pigment 0.01-1 part into; And then in Cans, pour into vegetable oil 40-65 part with bottle placer.
4, the processing method of a kind of canned tasty garlic cloves according to claim 1 is characterized in that the pickling liquid composition is: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part, sugar 5-38 part, honey 5-20 part, salt 1-6 part;
Take by weighing 100 portions of garlic rice pickling through above pickling liquid and pack in the Cans flavoring of packing in proportion simultaneously: dehydrated onion grain 0.2-8 part, the broken 0.08-1 part of black pepper, the broken 0.2-6 part of yellow mustard, capsicum grain 0.1-1 part, natural chilli pigment 0.01-0.3 part into; And then in Cans, pour into vegetable oil 40-65 part with bottle placer.
5, the processing method of a kind of canned tasty garlic cloves according to claim 1 is characterized in that the pickling liquid composition is: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part, malic acid 0.2-6 part, sugar 5-20 part, salt 0.5-5.5 part;
Take by weighing 100 portions of garlic rice pickling through above pickling liquid and pack in the Cans flavoring of packing in proportion simultaneously: capsicum grain 0.1-6 part into; And then in Cans, pour into baste: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part, malic acid 0.2-6 part, sugar 5-20 part, salt 0.5-5.5 part with bottle placer.
6, the processing method of a kind of canned tasty garlic cloves according to claim 1 is characterized in that the pickling liquid composition is: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part, malic acid 0.2-6 part, sugar 5-20 part, salt 0.5-5.5 part;
Take by weighing 100 portions of garlic rice pickling through above pickling liquid and pack in the Cans flavoring of packing in proportion simultaneously: petroselinum sheet 0.01-2 part, capsicum grain 0.1-6 part into; And then in Cans, pour into baste: 100 parts in water, lactic acid or edible ice acetic acid 0.5-10 part, malic acid 0.2-6 part, sugar 5-20 part, salt 0.5-5.5 part with bottle placer.
7,, it is characterized in that described vegetable oil is a kind of in sunflower oil, soybean oil, rapeseed oil, olive oil and the peanut oil according to the processing method of claim 1 or 2 or 3 or 4 described a kind of canned tasty garlic cloves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710015584XA CN101066115A (en) | 2007-06-04 | 2007-06-04 | Canned tasty garlic cloves producing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710015584XA CN101066115A (en) | 2007-06-04 | 2007-06-04 | Canned tasty garlic cloves producing process |
Publications (1)
| Publication Number | Publication Date |
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| CN101066115A true CN101066115A (en) | 2007-11-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CNA200710015584XA Pending CN101066115A (en) | 2007-06-04 | 2007-06-04 | Canned tasty garlic cloves producing process |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228952B (en) * | 2008-01-31 | 2011-03-23 | 宁波嘉谊食品有限公司 | Method of preparing flavoring garlic |
| CN102138667A (en) * | 2010-01-29 | 2011-08-03 | 吴思国 | Sweet and sour garlic clove |
| CN101822353B (en) * | 2009-12-07 | 2012-05-30 | 湛江市新科食品有限公司 | Radish deep processing method |
| CN102805322A (en) * | 2011-05-31 | 2012-12-05 | 冯秀娟 | Vegetable saucing method |
| CN104351697A (en) * | 2014-10-15 | 2015-02-18 | 朱兴初 | Production method of white sugar garlic |
| CN107660747A (en) * | 2016-07-29 | 2018-02-06 | 浙江莫干山食业有限公司 | Plum vinegar perfume (or spice) garlic and preparation method thereof |
| IT201700082246A1 (en) * | 2017-07-19 | 2019-01-19 | Maurizio Giacchetti | PROCEDURE FOR THE MARINATION OF A GARLIC. |
| WO2019016836A1 (en) * | 2017-07-19 | 2019-01-24 | Giacchetti Maurizio | Garlic marinating process |
| CN111938117A (en) * | 2020-08-26 | 2020-11-17 | 道真自治县银氏大蒜有限责任公司 | Method for processing rock sugar garlic by using lobrony garlic |
-
2007
- 2007-06-04 CN CNA200710015584XA patent/CN101066115A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228952B (en) * | 2008-01-31 | 2011-03-23 | 宁波嘉谊食品有限公司 | Method of preparing flavoring garlic |
| CN101822353B (en) * | 2009-12-07 | 2012-05-30 | 湛江市新科食品有限公司 | Radish deep processing method |
| CN102138667A (en) * | 2010-01-29 | 2011-08-03 | 吴思国 | Sweet and sour garlic clove |
| CN102805322A (en) * | 2011-05-31 | 2012-12-05 | 冯秀娟 | Vegetable saucing method |
| CN104351697A (en) * | 2014-10-15 | 2015-02-18 | 朱兴初 | Production method of white sugar garlic |
| CN107660747A (en) * | 2016-07-29 | 2018-02-06 | 浙江莫干山食业有限公司 | Plum vinegar perfume (or spice) garlic and preparation method thereof |
| IT201700082246A1 (en) * | 2017-07-19 | 2019-01-19 | Maurizio Giacchetti | PROCEDURE FOR THE MARINATION OF A GARLIC. |
| WO2019016836A1 (en) * | 2017-07-19 | 2019-01-24 | Giacchetti Maurizio | Garlic marinating process |
| CN111938117A (en) * | 2020-08-26 | 2020-11-17 | 道真自治县银氏大蒜有限责任公司 | Method for processing rock sugar garlic by using lobrony garlic |
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Open date: 20071107 |