CN101971952B - 腊八蒜干法加工方法 - Google Patents

腊八蒜干法加工方法 Download PDF

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Publication number
CN101971952B
CN101971952B CN201010262838XA CN201010262838A CN101971952B CN 101971952 B CN101971952 B CN 101971952B CN 201010262838X A CN201010262838X A CN 201010262838XA CN 201010262838 A CN201010262838 A CN 201010262838A CN 101971952 B CN101971952 B CN 101971952B
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garlic
days
dry process
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mouth bottle
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CN101971952A (zh
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李喜宏
王雨
王丹
鞠晓峰
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Tianjin Agriculture Food Biotechnology Co Ltd
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Tianjin Agriculture Food Biotechnology Co Ltd
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Abstract

一种腊八蒜干法加工方法，将大蒜于0～4℃贮藏15～20天后装入广口瓶，同时按液料比g/g为5％～10％取食醋装于小塑料瓶敞口装入广口瓶，密封后通过配气系统将40％～50％钢瓶CO2通入广口瓶内，20～25℃熏蒸10～15天，待大蒜瓣表面变为翠绿色即制成腊八蒜。本发明具有操作简单、快速、成本低，可防止大蒜中的营养物质部分溶出等优点，并具有安全性。

Description

腊八蒜干法加工方法
技术领域
本发明属调味品加工方法，特别涉及一种腊八蒜干法加工方法。
背景技术
目前传统方法制作的腊八蒜一年只有在腊八前后制作。制作周期长。
发明内容
本发明所要解决的方法问题是：提供一种腊八蒜干法加工方法。具有操作简单、快速、成本低，可防止大蒜中的营养物质部分溶出等优点。
本发明的方法方案是：
一种腊八蒜干法加工方法，其特征在于：将大蒜于0～4℃贮藏15～20天后装入广口瓶，同时按液料比g/g为5％～10％取食醋装于小塑料瓶敞口装入广口瓶，密封后通过配气系统将40％～50％钢瓶CO2通入广口瓶内，20～25℃熏蒸10～15天，待大蒜瓣表面变为翠绿色即制成腊八蒜
本发明效果是：
本发明具有操作简单、快速、成本低，可防止大蒜中的营养物质部分溶出等优点，并具有安全性。
具体实施方式
一种腊八蒜干法加工方法，将打破休眠的大蒜装入容器，同时把一定量食醋装于小塑料瓶(敞口)装入容器，密封后通过配气系统将钢瓶CO2及压缩空气按不同比例通入广口瓶内，室温熏蒸一段时间，待大蒜瓣表面变为翠绿色即制成腊八蒜。
本腊八蒜干法加工具体方法，将大蒜于0～4℃贮藏15～20天后装入广口瓶，同时按液料比(g/g)为5％～10％取一定量食醋装于小塑料瓶(敞口)装入广口瓶，用橡皮塞封口，密封后通过配气系统将40％～50％钢瓶CO2通入广口瓶内，20～25℃熏蒸10～15天，待大蒜瓣表面变为翠绿色即制成腊八蒜。

Claims (1)

1.一种腊八蒜干法加工方法，其特征在于：将大蒜于0～4℃贮藏15～20天后装入广口瓶，同时按液料比g/g为5％～10％取食醋装于小塑料瓶敞口装入广口瓶，密封后通过配气系统将40％～50％钢瓶CO2通入广口瓶内，20～25℃熏蒸10～15天，待大蒜瓣表面变为翠绿色即制成腊八蒜。
CN201010262838XA 2010-08-26 2010-08-26 腊八蒜干法加工方法 Active CN101971952B (zh)

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Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102613504B (zh) * 2012-04-06 2013-06-12 中国农业大学 一种快速加工腊八蒜的方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1274539A (zh) * 1999-05-21 2000-11-29 冯保玉 腌制腊八蒜的方法
CN101167564A (zh) * 2007-12-03 2008-04-30 江苏大学 一种采用超高压加工不同风味绿蒜的方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004242586A (ja) * 2003-02-14 2004-09-02 Eifuji:Kk 加工食品、加工食品の副合製品又はジュース類の製造方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1274539A (zh) * 1999-05-21 2000-11-29 冯保玉 腌制腊八蒜的方法
CN101167564A (zh) * 2007-12-03 2008-04-30 江苏大学 一种采用超高压加工不同风味绿蒜的方法

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
Bai B,et al..Mechanism of the Greening Color Formation of "Laba" Garlic,a Traditional Homemade Chinese Food Product.《Journal of Agricultural and Food Chemistry》.2005,第53卷(第18期), *
BaiB，etal..MechanismoftheGreeningColorFormationof"Laba"Garlic a Traditional Homemade Chinese Food Product.《Journal of Agricultural and Food Chemistry》.2005
JP特开2004-242586A 2004.09.02
师玉忠等.绿蒜生产工艺研究.《中国调味品》.1996,(第6期),第20-23页. *

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