CN102138667A - Sweet and sour garlic clove - Google Patents
Sweet and sour garlic clove Download PDFInfo
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- CN102138667A CN102138667A CN2010101029070A CN201010102907A CN102138667A CN 102138667 A CN102138667 A CN 102138667A CN 2010101029070 A CN2010101029070 A CN 2010101029070A CN 201010102907 A CN201010102907 A CN 201010102907A CN 102138667 A CN102138667 A CN 102138667A
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- garlic rice
- sweet
- sour
- blanching
- garlic clove
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Abstract
The invention relates to a process for preparing sweet and sour garlic clove. The product is obtained by blanching, soaking, disinfecting, sterilizing, hermetically storing and packaging pretreated freshness-retaining dried garlic clove. The preparation process adopts processing modes of blanching, soaking, sterilizing the freshness-retaining dried garlic clove and the like and is not influenced by seasons, so that the production process is simple, sanitary and safe, and the product has low nutrient loss, long retention period and diversified packaging modes.
Description
Technical field:
The present invention relates to a kind of manufacture craft of sweet and sour garlic rice newly.
Background technology:
Being seen in the market sweet and sour garlic, mostly all be to adopt just the garlic that digs out in the ground, through being processed into garlic in syrup, make sweet and sour garlic through a series of curing process again, be subjected to the influence in season bigger, and machinable time is short, be difficult for carrying out on a large scale processing and fabricating, be difficult to a large amount of productions during the raw material listing, just be applicable to family's self-control, these method production cycles are long, the storage container that takies is many, utilization rate of equipment and installations is low, and unavoidable mosquitos and flies bites in the production process, and the oxidational losses and the juice loss of the nutrient in the process of manufacture in the raw material are serious; Very easily make the product corruption during mismanagement.
The present invention aims to provide and a kind ofly both can produce in a large number, and the sweet and sour production method of safety and sanitation is not subjected to the restriction in season etc., long shelf-life again.Be suitable for pipelining, but batch machining.
Summary of the invention:
The objective of the invention is to make full use of the good fresh-keeping dried garlic rice of preliminary treatment places and the acquisition product through blanching, immersion, sterilization, heat temperature, sterilization, sealing.
The objective of the invention is to realize by following scheme:
1), select the bulb unanimity for use, the fresh-keeping dried garlic loose, that color of the leather is pure white, quality is fine and close requires complete, the cleaning of garlic clove, free from insect pests, does not have and rots.
2), the preparation of garlic rice, with clean running water garlic is soaked 1～2 and as a child pulled out, distinguish, peeling by hand makes raw material become clean garlic rice.
3), blanching: the ratio of blanching liquid and garlic rice is 1.2: 1, and blanching temperature is 74～76 ℃, and blanching time is 0.5～4 minute.During blanching, can come the control time according to the size of garlic clove, one-level (L): the blanching time is 2～4 minutes, secondary (M): the blanching time is 1～2 minute, three grades (S): the blanching time is 0.5～1 minute.
4), preparation soak: the soak prescription is slightly variant because of the people has a liking for difference.General prescription is: 30 jin, a traditional unit of weight of vinegars, and 20 jin, a traditional unit of weight of white sugars, 10 jin, a traditional unit of weight of edible refined salts during preparation, are adding white sugar, and edible salt makes it dissolving.
5), store: with the garlic rice after the blanching, be placed in the pure cold water, cool off about half an hour, saturating to cooling, being placed on then in the soak for preparing was edible after 15～20 days.
6), finishing: the garlic rice after will soaking is pulled out, carries out crop processing.
7), can: the back adds 20% white sugar, 50% vinegar, 10% edible refined salt and 50% pure water and carries out can.
Sweet and sour garlic rice of the present invention, its advantage mainly are that (1) adopts fresh-keeping dried garlic, prolonged greatly make garlic in syrup add duration, processing at any time.(2) enforcement equipment required for the present invention is simple, and pickles factory and general cannery existing equipment all can be produced, and (3) no alliaceous odor pollutes.(4) nutrient loss of raw material is few.(5) implement the prepared product safety health of the present invention, commodity value height.(6) because what adopt is Cans or vacuum packaging, it is long that product is easy to transportation and sale, holding time.
The specific embodiment:
Embodiments of the invention.
With 100 kilograms of garlic rice blanchings three minutes in 75 ℃ of hot water of cutting after the base of a fruit, the peeling, pull out, cool off rapidly with pure water.After aforementioned requirement, pulling out, 30 kilograms of vinegars, add 20 kilograms of white sugars, 10 kilograms of edible refined salt dissolvings, garlic rice is immersed in the solution for preparing is finished product after 15 ~ 20 days, garlic rice after soaking is pulled out, carry out crop processing after, add 20 kilograms of white sugars, 50 kilograms of vinegars, 10 kilograms of edible refined salts and 50 kilograms of pure water and carry out can, after carrying out natural sterilization, can pack, put in storage.
Claims (5)
1. sweet and sour garlic rice is characterized in that: the fresh-keeping dried garlic rice that preliminary treatment is good is placed, is packed and the acquisition product through blanching, immersion, sterilization, sterilization, sealing.
2. the preparation method of sweet and sour garlic rice as claimed in claim 1 is characterized in that used garlic rice is fresh-keeping dried garlic rice.
3. the preparation method of sweet and sour garlic rice as claimed in claim 1 is characterized in that fresh-keeping dried garlic rice was with 74～76 ℃ of hot water blanchings 2～4 minutes.
4. the preparation method of sweet and sour garlic rice as claimed in claim 1, it is characterized in that dried garlic rice after the blanching is put into the pure water cooling after, be immersed in the solution that white sugar, vinegar, edible refined salt form 15～20 days.
5. the preparation method of sweet and sour garlic rice as claimed in claim 1 is characterized in that the garlic rice after soaking is pulled out, carries out crop processing back adding white sugar, vinegar, edible refined salt and pure water and carries out can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101029070A CN102138667A (en) | 2010-01-29 | 2010-01-29 | Sweet and sour garlic clove |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101029070A CN102138667A (en) | 2010-01-29 | 2010-01-29 | Sweet and sour garlic clove |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102138667A true CN102138667A (en) | 2011-08-03 |
Family
ID=44406643
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101029070A Pending CN102138667A (en) | 2010-01-29 | 2010-01-29 | Sweet and sour garlic clove |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102138667A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284105A (en) * | 2013-06-08 | 2013-09-11 | 徐州天马敬安食品有限公司 | Making method of sugar and vinegar pickled sweet garlic |
| CN103315242A (en) * | 2013-06-11 | 2013-09-25 | 徐州天马敬安食品有限公司 | Manufacturing method of tomato watermelon sweet and sour garlic |
| CN103549341A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method of garlic-flavored food pickled in red vinasse |
| CN109717430A (en) * | 2019-01-16 | 2019-05-07 | 暨南大学 | A kind of method that super-pressure quickly produces sugar-vinegar garlic |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1034473A (en) * | 1988-01-27 | 1989-08-09 | 邹明富 | The preparation method of sweet and sour garlic |
| CN101066115A (en) * | 2007-06-04 | 2007-11-07 | 山东一品农产集团有限公司 | Canned tasty garlic cloves producing process |
| CN101228952A (en) * | 2008-01-31 | 2008-07-30 | 宁波嘉谊食品有限公司 | Method of preparing flavoring garlic |
-
2010
- 2010-01-29 CN CN2010101029070A patent/CN102138667A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1034473A (en) * | 1988-01-27 | 1989-08-09 | 邹明富 | The preparation method of sweet and sour garlic |
| CN101066115A (en) * | 2007-06-04 | 2007-11-07 | 山东一品农产集团有限公司 | Canned tasty garlic cloves producing process |
| CN101228952A (en) * | 2008-01-31 | 2008-07-30 | 宁波嘉谊食品有限公司 | Method of preparing flavoring garlic |
Non-Patent Citations (2)
| Title |
|---|
| 姜阳: "怎样腌制糖醋蒜", 《新农村》 * |
| 谢罡: "翡翠蒜米的加工", 《四川农业科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284105A (en) * | 2013-06-08 | 2013-09-11 | 徐州天马敬安食品有限公司 | Making method of sugar and vinegar pickled sweet garlic |
| CN103284105B (en) * | 2013-06-08 | 2016-08-10 | 徐州天马敬安食品有限公司 | A kind of manufacture method of sugar and vinegar pickled sweet garlic |
| CN103315242A (en) * | 2013-06-11 | 2013-09-25 | 徐州天马敬安食品有限公司 | Manufacturing method of tomato watermelon sweet and sour garlic |
| CN103315242B (en) * | 2013-06-11 | 2016-08-17 | 徐州天马敬安食品有限公司 | A kind of manufacture method of tomato watermelon sugar-vinegar garlic |
| CN103549341A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Processing method of garlic-flavored food pickled in red vinasse |
| CN109717430A (en) * | 2019-01-16 | 2019-05-07 | 暨南大学 | A kind of method that super-pressure quickly produces sugar-vinegar garlic |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110803 |