CN101690574A - Special flavor minced garlic and manufacture method thereof - Google Patents
Special flavor minced garlic and manufacture method thereof Download PDFInfo
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- CN101690574A CN101690574A CN200910309082A CN200910309082A CN101690574A CN 101690574 A CN101690574 A CN 101690574A CN 200910309082 A CN200910309082 A CN 200910309082A CN 200910309082 A CN200910309082 A CN 200910309082A CN 101690574 A CN101690574 A CN 101690574A
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Abstract
The invention relates to mince garlic and a manufacture method thereof in the technical field of food. The mildly spicy minced garlic comprises the following compositions: garlic, table salt, drinking water, xanthan gum, chili powder, chicken extract, pepper, Sichuanese peppercorn powder and white pepper powder. Black bean flavor minced garlic comprises the following compositions: the garlic, the table salt, the drinking water, the xanthan gum, the black bean, aginomoto, white sugar and sweet soybean paste. Aroma minced garlic comprises the following compositions: the garlic, the table salt, the drinking water, the xanthan gum, sesame paste and the aginomoto. Hot spicy minced garlic comprises the following compositions: the garlic, the table salt, the drinking water, the xanthan gum, chili oil, the chicken extract, the Sichuanese peppercorn powder, the white pepper powder, sucrose ester and monoglyceride. The four kinds of special flavor minced garlic has delicious flavor, proper salt content, special flavor, endless aftertaste and smooth taste, and maintain original nutrient substances of the garlic.
Description
Technical field
The present invention relates to the garlic solvent and the production method thereof of food technology field, specifically is local flavor garlic solvent and production method thereof.
Background technology
Garlic (Allium sativum Linn.) is the bulb of Liliaceae allium, contains trace elements such as abundant allicin, protein, thiamine, riboflavin and zinc, iron, magnesium, germanium, selenium, iodine.That many studies show that, garlic have is antibiotic, anti-inflammatory, be good for the stomach, physiological functions such as calmness, cough-relieving, can also when cooking the animal based food, remove sheep offensive smell simultaneously, highlight fragrance.The head of garlic is to obtain after the peeling of garlic (Allium sativum Linn.) rhizome position, can utilize its preparation garlic class flavouring.The garlic grain particle diameter of tradition garlic class flavouring is bigger, and mouthfeel is more coarse, and taste is single, the soft property of local flavor, three-dimensional, diversity shortcoming.
Find through literature search prior art,
(open day: 1996.6.5) disclosed following content: garlic solvent was that pulverizing forms the head of garlic through the food crushing machine to Chinese invention patent ublic specification of application CN1123622A, and the particle diameter that the food crushing machine is pulverized is generally 3～4mm, repeatedly pulverize and also can only reach 0.8～1mm, cause the garlic solvent particle diameter bigger, mouthfeel is more coarse;
Chinese invention patent ublic specification of application CN1785042A (open day: 2006.6.4) disclosed following content: after garlic solvent is immersed in vegetable oil, adds salt, sugar and monosodium glutamate and stir.But the garlic solvent local flavor that this method is made is single, heavy wool and being bored with, and the ratio of salt is up to 8.2～10.6%, and salinity is higher, is difficult to satisfy public demand;
Chinese invention patent ublic specification of application CN1234195A (open day: 1999.11.10) disclosed a kind of chilli garlic sauce; But the ratio of capsicum is up to 50～55% in this chilli garlic sauce, the ratio of garlic has only 5～25%, pungent is very heavy, the fragrance of the head of garlic itself is not outstanding, auxiliary material only is salt, sugar, monosodium glutamate, thick broad-bean sauce etc., auxiliary material and major ingredient only just obtain finished product through simple stirring and evenly mixing, so this chilli garlic sauce local flavor is short of soft property, three-dimensional, diversity.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, four kinds of local flavor garlic solvents and production method thereof are provided.
Four kinds of local flavor garlic solvents of the present invention are tasty, and salinity is moderate, and unique flavor is enjoyed endless aftertastes, delicate mouthfeel, and kept the garlic original nutrient.
The present invention realizes by following technical scheme, and four kinds of garlic solvents that the present invention relates to are specific as follows:
First aspect,
Little peppery type garlic solvent, its component and percentage by weight are: the head of garlic 45～60%, table salt 5～10%, drinking water 25～40%, xanthans 0.1～0.5%, chilli powder 1～5%, chickens' extract 0.1～0.5%, zanthoxylum powder 0.1～1.0%, white pepper powder 0.1～0.5%.
The preparation method of little peppery type garlic solvent comprises the steps:
Step 1 takes by weighing each component by weight proportion;
Step 2 is cleaned the head of garlic, blanching, and with drinking water, the glue mill gets garlic solvent;
Step 3 mixes chilli powder, zanthoxylum powder and white pepper powder, joins in the step 2 gained garlic solvent;
Step 4 is mixed purified salt, chickens' extract, xanthans and drinking water, adds in the step 3 gained garlic solvent, and heating, the glue mill, sterilization obtains product.
Second aspect,
Fermented soya beans, salted or other wise odor type garlic solvent, its component and percentage by weight are:
The head of garlic 45～60%, table salt 4～9%, drinking water 10～30%, xanthans 0.1～1.0%, fermented soya bean 10～30%, monosodium glutamate 0.1～0.5%, white sugar 0.5～1.5%, sweet fermented flour sauce 1～8%.
The preparation method of fermented soya beans, salted or other wise odor type garlic solvent comprises the steps:
Step 1 takes by weighing each component by weight proportion;
Step 2 is cleaned the head of garlic, blanching, and with drinking water, the glue mill gets garlic solvent;
Step 3 mixes fermented soya bean, sweet fermented flour sauce, joins in the step 2 gained garlic solvent;
Step 4 is mixed purified salt, monosodium glutamate, white sugar, xanthans and drinking water, adds in the step 3 gained garlic solvent, and heating, the glue mill, sterilization obtains product.
The third aspect,
The Luzhou-flavor garlic solvent, its component and percentage by weight are: the head of garlic 45～60%, table salt 4～8%, drinking water 10～30%, xanthans 0.1～1.0%, sesame paste 15～30%, monosodium glutamate 0.2～0.8%.
The preparation method of Luzhou-flavor garlic solvent comprises the steps:
Step 1 takes by weighing each component by weight proportion;
Step 2 is cleaned the head of garlic, blanching, and with drinking water, the glue mill gets garlic solvent;
Step 3 joins sesame paste in the step 2 gained garlic solvent;
Step 4 is mixed purified salt, monosodium glutamate, xanthans and drinking water, adds in the step 3 gained garlic solvent, and heating, the glue mill, sterilization obtains product.
Fourth aspect,
The spice type garlic solvent, its component and percentage by weight are: the head of garlic 45～65%, table salt 5～10%, drinking water 10～20%, xanthans 0.1～1.0%, chilli oil 10～25%, chickens' extract 0.2～1.0%, zanthoxylum powder 0.1～2.0%, white pepper powder 0.1～1.5%, sucrose ester 0.1～0.5%, monoglyceride 0.02～0.1%.
The preparation method of spice type garlic solvent comprises the steps:
Step 1 takes by weighing each component by weight proportion;
Step 2 is cleaned the head of garlic, blanching, and with drinking water, the glue mill gets garlic solvent;
Step 3 mixes chilli oil, zanthoxylum powder and white pepper powder, joins in the step 2 gained garlic solvent;
Step 4 is mixed purified salt, chickens' extract, xanthans, sucrose ester, monoglyceride and drinking water, adds in the step 3 gained garlic solvent, and heating, the glue mill, sterilization obtains product.
In the technical scheme that the present invention relates to, the head of garlic is to obtain after the peeling of garlic (Allium sativum Linn.) rhizome position, table salt is meant commercially available top grade purified salt (sodium chloride content 〉=99%), chickens' extract is meant commercially available chickens' extract flavoring (sodium glutamate content 〉=40%), monosodium glutamate is meant commercially available monosodium glutamate (sodium glutamate content 〉=99%), sesame paste is meant pure sesame paste, fermented soya bean are commercially available fermented soya bean sauce, sweet fermented flour sauce is meant that wheat flour is the flour paste of brewageing of raw material, chilli powder, white pepper powder, zanthoxylum powder, chilli oil is commercially available, xanthans, sucrose ester, monoglyceride is food-grade, and water is urban drinking water.
Compared with prior art, the present invention has following beneficial effect: innovation part of the present invention is secondary glue mill and the combination of filling a prescription.Adopting cooperation of the present invention and after secondary glue mill is handled, can prepare four kinds of local flavor garlic solvents, these four kinds of local flavor garlic solvents are tasty, and salinity is moderate, and unique flavor is enjoyed endless aftertastes, delicate mouthfeel, and kept the garlic original nutrient; Garlic solvent of the present invention is suitable for flavouring, the cooking.
The specific embodiment
Present embodiment has provided detailed embodiment and process being to implement under the prerequisite with the technical solution of the present invention, but protection scope of the present invention is not limited to following embodiment.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.
In following examples, the head of garlic is to obtain after the peeling of garlic (Allium sativum Linn.) rhizome position, table salt is meant commercially available top grade purified salt (sodium chloride content 〉=99%), chickens' extract is meant commercially available chickens' extract flavoring (sodium glutamate content 〉=40%), monosodium glutamate is meant commercially available monosodium glutamate (sodium glutamate content 〉=99%), sesame paste is meant pure sesame paste, fermented soya bean are commercially available fermented soya bean sauce, sweet fermented flour sauce is meant that wheat flour is the flour paste of brewageing of raw material, chilli powder, white pepper powder, zanthoxylum powder, chilli oil is commercially available, xanthans, sucrose ester, monoglyceride is food-grade, and water is urban drinking water.
Embodiment 1
The preparation of little peppery type garlic solvent
Step 1 is got the raw materials ready by following weight proportion: the head of garlic 53.6%, table salt 5%, drinking water 40%, xanthans 0.1%, chilli powder 1%, chickens' extract 0.1%, zanthoxylum powder 0.1%, white pepper powder 0.1%;
Step 2 cleans up the head of garlic, remove the peel, and the 0.5min that precooks in 95 ℃ water, adds glue mill;
Step 3 mixes chilli powder, zanthoxylum powder, white pepper powder in the adding garlic solvent in proportion;
Step 4 adds salt, chickens' extract, xanthans, and the heating seasoning is canned with the little peppery type garlic solvent that obtains behind the glue mill, is obtaining finished product behind the sterilization 5min under 100 ℃ of conditions.
The implementation result of present embodiment: in the garlic solvent product that obtains at last, the ratio height of the head of garlic, through blanching, the pungent of garlic itself alleviates, and has embodied the fragrance of the head of garlic self, and local flavor is soft; The ratio of chilli powder, white pepper powder and zanthoxylum powder is lower, has not only embodied little peppery local flavor but also has played the effect of flavouring; Adopted and cut the glue mill method of mixing and stirring twice, the garlic solvent particle diameter reaches 2 μ m, delicate mouthfeel; Simultaneously, the product salinity is moderate, is fit to popular taste.
Embodiment 2
The step of present embodiment is with embodiment 1, and institute's difference is:
In the step 1, get the raw materials ready: the head of garlic 57.5%, table salt 10%, drinking water 25%, xanthans 0.5%, chilli powder 5%, chickens' extract 0.5%, zanthoxylum powder 1%, white pepper powder 0.5% by following weight proportion.
Embodiment 3
The step of present embodiment is with embodiment 1, and institute's difference is:
In the step 1, get the raw materials ready: the head of garlic 60%, table salt 8%, drinking water 29%, xanthans 0.3%, chilli powder 2%, chickens' extract 0.2%, zanthoxylum powder 0.3%, white pepper powder 0.2% by following weight proportion.
Embodiment 4
The step of present embodiment is with embodiment 1, and institute's difference is:
In the step 1, get the raw materials ready: the head of garlic 45%, table salt 10%, drinking water 40%, xanthans 0.3%, chilli powder 4%, chickens' extract 0.2%, zanthoxylum powder 0.3%, white pepper powder 0.2% by following weight proportion.
Embodiment 5
The preparation of fermented soya beans, salted or other wise odor type garlic solvent
Step 1 is got the raw materials ready by following weight proportion: the head of garlic 45%, table salt 4%, drinking water 24.3%, xanthans 0.1%, fermented soya bean 25%, monosodium glutamate 0.1%, white sugar 0.5%, sweet fermented flour sauce 1%;
Step 2 cleans up the head of garlic, remove the peel, and the 0.5min that precooks in 95 ℃ water adds the glue mill;
Step 3 adds fermented soya bean, sweet fermented flour sauce in the garlic solvent in proportion;
Step 4 adds salt, monosodium glutamate, white sugar, xanthans and water again, and the heating seasoning is canned with the fermented soya beans, salted or other wise odor type garlic solvent that obtains behind the glue mill, is obtaining finished product behind the sterilization 5min under 100 ℃ of conditions.
The implementation result of present embodiment: in the garlic solvent product that obtains at last, the ratio of the head of garlic is higher, and through blanching, the pungent of garlic itself alleviates, and has embodied the fragrance of the head of garlic self, and local flavor is soft; Add an amount of fermented soya bean and a spot of sweet fermented flour sauce, make garlic solvent that the fragrant and light sweet taste of strong fermented soya bean be arranged; Adopted and cut the glue mill method of mixing and stirring twice, the garlic solvent particle diameter reaches 2 μ m, delicate mouthfeel; Simultaneously, salt content is 4-9% in the product, and salinity is moderate, is fit to popular taste.
Embodiment 6
The step of present embodiment is with embodiment 5, and institute's difference is:
In the step 1, get the raw materials ready: the head of garlic 60%, table salt 9%, drinking water 10%, xanthans 1%, fermented soya bean 10%, monosodium glutamate 0.5%, white sugar 1.5%, sweet fermented flour sauce 8% by following weight proportion.
Embodiment 7
The step of present embodiment is with embodiment 5, and institute's difference is:
In the step 1, get the raw materials ready: the head of garlic 47%, table salt 5.5%, drinking water 30%, xanthans 0.2%, fermented soya bean 11%, monosodium glutamate 0.3%, white sugar 1%, sweet fermented flour sauce 5% by following weight proportion.
Embodiment 8
The step of present embodiment is with embodiment 5, and institute's difference is:
In the step 1, get the raw materials ready: the head of garlic 46%, table salt 5.5%, drinking water 12%, xanthans 0.2%, fermented soya bean 30%, monosodium glutamate 0.3%, white sugar 1%, sweet fermented flour sauce 5% by following weight proportion.
Embodiment 9
The preparation of Luzhou-flavor garlic solvent
Step 1 is got the raw materials ready by following weight proportion: the head of garlic 60%, table salt 4%, drinking water 20.7%, xanthans 0.1%, sesame paste 15%, monosodium glutamate 0.2%;
Step 2 cleans up the head of garlic, remove the peel, and the 0.5min that precooks in 95 ℃ water adds the glue mill;
Step 3 adds sesame paste in the garlic solvent in proportion;
Step 4 adds salt, monosodium glutamate, xanthans and water again, and the heating seasoning is canned with the Luzhou-flavor garlic solvent that obtains behind the glue mill, is obtaining finished product behind the sterilization 5min under 100 ℃ of conditions.
The implementation result of present embodiment: in the garlic solvent product that obtains at last, the ratio of the head of garlic is up to 45-60%, and through blanching, the pungent of garlic itself alleviates; The quality exquisiteness of sesame paste own, delicious, have the intrinsic strong fragrance of sesame, an amount of adding obtains chilli garlic sauce strong and brisk in taste; Adopted and cut the glue mill method of mixing and stirring twice, the garlic solvent particle diameter reaches 2 μ m, delicate mouthfeel; Simultaneously, salt content is 4-8% in the product, and salinity is moderate, is fit to popular taste.
Embodiment 10
The step of present embodiment is with embodiment 9, and institute's difference is:
In the step 1, get the raw materials ready: the head of garlic 45%, table salt 8%, drinking water 15.2%, xanthans 1%, sesame paste 30%, monosodium glutamate 0.8% by following weight proportion.
Embodiment 11
The step of present embodiment is with embodiment 9, and institute's difference is:
In the step 1, get the raw materials ready: the head of garlic 47%, table salt 6%, drinking water 30%, xanthans 0.5%, sesame paste 16%, monosodium glutamate 0.5% by following weight proportion.
Embodiment 12
The step of present embodiment is with embodiment 9, and institute's difference is:
In the step 1, get the raw materials ready: the head of garlic 55%, table salt 4%, drinking water 10%, xanthans 0.5%, sesame paste 30%, monosodium glutamate 0.5% by following weight proportion.
Embodiment 13
The preparation of spice type garlic solvent
Step 1 is got the raw materials ready by following weight proportion: the head of garlic 64.38%, table salt 5%, drinking water 20%, xanthans 0.1%, chilli oil 10%, chickens' extract 0.2%, zanthoxylum powder 0.1%, white pepper powder 0.1%, sucrose ester 0.1%, monoglyceride 0.02%;
Step 2 cleans up the head of garlic, remove the peel, and the 0.5min that precooks in 95 ℃ water adds the glue mill;
Step 3 adds chilli oil, zanthoxylum powder, white pepper powder in the garlic solvent in proportion;
Step 4 adds salt, chickens' extract, water, xanthans, sucrose ester, monoglyceride again, and the heating seasoning is canned with the spice type garlic solvent that obtains behind the glue mill, is obtaining finished product behind the sterilization 5min under 100 ℃ of conditions.
The implementation result of present embodiment: in the garlic solvent product that obtains at last, the ratio of the head of garlic is up to 45-65%, and through blanching, the acid of garlic itself alleviates, and has embodied the fragrance of the head of garlic self, and local flavor is soft; A high proportion of chilli oil improves the pungent of chilli garlic sauce, and white pepper powder and zanthoxylum powder have strengthened the fragrance of chilli garlic sauce; Adopted the glue mill method of mixing and stirring twice of cutting, the garlic solvent particle diameter reaches 2 μ m, xanthans, monoglyceride, sucrose ester all are thickener, emulsion stabilizers common in the food, add an amount of xanthans or sucrose ester, monoglyceride, increase the viscosity and the stability of garlic solvent, the very soft and smooth exquisiteness of mouthfeel is easy to smear, be go with rice or bread, the splendid selection of seasoning, the cooking; Simultaneously, salt content is 5-10% in the product, and salinity is moderate, is fit to popular taste.
Embodiment 14
The step of present embodiment is with embodiment 13, and institute's difference is:
In the step 1, get the raw materials ready: the head of garlic 48.9%, table salt 10%, drinking water 10%, xanthans 1%, chilli oil 25%, chickens' extract 1%, zanthoxylum powder 2%, white pepper powder 1.5%, sucrose ester 0.5%, monoglyceride 0.1% by following weight proportion.
Embodiment 15
The step of present embodiment is with embodiment 13, and institute's difference is:
In the step 1, get the raw materials ready: the head of garlic 65%, table salt 7%, drinking water 12%, xanthans 0.8%, chilli oil 13%, chickens' extract 0.5%, zanthoxylum powder 1%, white pepper powder 0.4%, sucrose ester 0.25%, monoglyceride 0.05% by following weight proportion.
Embodiment 16
The step of present embodiment is with embodiment 13, and institute's difference is:
In the step 1, get the raw materials ready: the head of garlic 45%, table salt 7%, drinking water 20%, xanthans 0.8%, chilli oil 25%, chickens' extract 0.5%, zanthoxylum powder 1%, white pepper powder 0.4%, sucrose ester 0.25%, monoglyceride 0.05% by following weight proportion.
Claims (8)
1. a little peppery type garlic solvent is characterized in that component and percentage by weight are: the head of garlic 45～60%, table salt 5～10%, drinking water 25～40%, xanthans 0.1～0.5%, chilli powder 1～5%, chickens' extract 0.1～0.5%, zanthoxylum powder 0.1～1.0%, white pepper powder 0.1～0.5%.
2. the preparation method of little peppery type garlic solvent according to claim 1 is characterized in that, comprises the steps:
Step 1 takes by weighing each component by weight proportion;
Step 2 is cleaned the head of garlic, blanching, and with drinking water, the glue mill gets garlic solvent;
Step 3 mixes chilli powder, zanthoxylum powder and white pepper powder, joins in the step 2 gained garlic solvent;
Step 4 is mixed purified salt, chickens' extract, xanthans and drinking water, adds in the step 3 gained garlic solvent, and heating, the glue mill, sterilization obtains product.
3. a fermented soya beans, salted or other wise odor type garlic solvent is characterized in that component and percentage by weight are: the head of garlic 45～60%, table salt 4～9%, drinking water 10～30%, xanthans 0.1～1.0%, fermented soya bean 10～30%, monosodium glutamate 0.1～0.5%, white sugar 0.5～1.5%, sweet fermented flour sauce 1～8%.
4. the preparation method of fermented soya beans, salted or other wise odor type garlic solvent according to claim 3 is characterized in that, comprises the steps:
Step 1 takes by weighing each component by weight proportion;
Step 2 is cleaned the head of garlic, blanching, and with drinking water, the glue mill gets garlic solvent;
Step 3 mixes fermented soya bean, sweet fermented flour sauce, joins in the step 2 gained garlic solvent;
Step 4 is mixed purified salt, monosodium glutamate, white sugar, xanthans and drinking water, adds in the step 3 gained garlic solvent, and heating, the glue mill, sterilization obtains product.
5. a Luzhou-flavor garlic solvent is characterized in that, component and percentage by weight are: the head of garlic 45～60%, table salt 4～8%, drinking water 10～30%, xanthans 0.1～1.0%, sesame paste 15～30%, monosodium glutamate 0.2～0.8%.
6. the preparation method of Luzhou-flavor garlic solvent according to claim 5 is characterized in that, comprises the steps:
Step 1 takes by weighing each component by weight proportion;
Step 2 is cleaned the head of garlic, blanching, and with drinking water, the glue mill gets garlic solvent;
Step 3 joins sesame paste in the step 2 gained garlic solvent;
Step 4 is mixed purified salt, monosodium glutamate, xanthans and drinking water, adds in the step 3 gained garlic solvent, and heating, the glue mill, sterilization obtains product.
7. spice type garlic solvent, it is characterized in that component and percentage by weight are: the head of garlic 45～65%, table salt 5～10%, drinking water 10～20%, xanthans 0.1～1.0%, chilli oil 10～25%, chickens' extract 0.2～1.0%, zanthoxylum powder 0.1～2.0%, white pepper powder 0.1～1.5%, sucrose ester 0.1～0.5%, monoglyceride 0.02～0.1%.
8. the preparation method of spice type garlic solvent according to claim 7 is characterized in that, comprises the steps:
Step 1 takes by weighing each component by weight proportion;
Step 2 is cleaned the head of garlic, blanching, and with drinking water, the glue mill gets garlic solvent;
Step 3 mixes chilli oil, zanthoxylum powder and white pepper powder, joins in the step 2 gained garlic solvent;
Step 4 is mixed purified salt, chickens' extract, xanthans, sucrose ester, monoglyceride and drinking water, adds in the step 3 gained garlic solvent, and heating, the glue mill, sterilization obtains product.
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| CN200910309082A CN101690574B (en) | 2009-10-30 | 2009-10-30 | Special flavor minced garlic and manufacture method thereof |
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| CN200910309082A CN101690574B (en) | 2009-10-30 | 2009-10-30 | Special flavor minced garlic and manufacture method thereof |
Related Child Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100412106A Division CN102524749B (en) | 2009-10-30 | 2009-10-30 | Fermented soya bean-flavored minced garlic and production method thereof |
| CN2012100417472A Division CN102551036B (en) | 2009-10-30 | 2009-10-30 | Fragrant spicy minced garlic and production method thereof |
| CN2012100412178A Division CN102551035B (en) | 2009-10-30 | 2009-10-30 | Strong aromatic minced garlic and production method thereof |
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| CN101690574B CN101690574B (en) | 2012-10-03 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803716A (en) * | 2010-05-21 | 2010-08-18 | 四川自贡百味斋食品有限公司 | Garlic juice flavoring and preparation method thereof |
| CN102266017A (en) * | 2011-08-18 | 2011-12-07 | 李金明 | Green mashed garlic |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123622A (en) * | 1994-09-26 | 1996-06-05 | 隋明奎 | Fresh garlic jam and its preparation |
| CN1123624A (en) * | 1995-03-30 | 1996-06-05 | 湖南省祁阳县三和实业有限公司 | Pure mashed garlic and its production process |
| CN100377669C (en) * | 2005-12-08 | 2008-04-02 | 张强 | Vegetable oil immersed mashed garlic flavouring and its prepn. method |
-
2009
- 2009-10-30 CN CN200910309082A patent/CN101690574B/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803716A (en) * | 2010-05-21 | 2010-08-18 | 四川自贡百味斋食品有限公司 | Garlic juice flavoring and preparation method thereof |
| CN101803716B (en) * | 2010-05-21 | 2012-07-25 | 四川自贡百味斋食品有限公司 | Garlic juice flavoring and preparation method thereof |
| CN102266017A (en) * | 2011-08-18 | 2011-12-07 | 李金明 | Green mashed garlic |
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