CN102178186A - Garlic leisure food processing method - Google Patents
Garlic leisure food processing method Download PDFInfo
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- CN102178186A CN102178186A CN2011100854573A CN201110085457A CN102178186A CN 102178186 A CN102178186 A CN 102178186A CN 2011100854573 A CN2011100854573 A CN 2011100854573A CN 201110085457 A CN201110085457 A CN 201110085457A CN 102178186 A CN102178186 A CN 102178186A
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Abstract
The invention discloses a garlic leisure food processing method, which comprises the following steps: sorting, cutting base, separating garlic flakes, peeling, deodorizing, drying, dehydrating, frying in oil, removing oil, seasoning, cooling and packaging. As the processing method adopts the technical scheme, the odor and peppery taste of raw garlic are removed; and various auxiliary materials are added, so leisure foods with various flavors for all people can be made according to the needs of customers while the nutritional value of the garlic is retained.
Description
Technical field
The present invention relates to a kind of processing method that health care is worth high, all-ages garlic leisure food that has, belong to the food engineering field.
Background technology
Garlic is described as " natural antibiotics " by people, has cancer-resisting, reduces blood fat, prevents tampon, delays senility, regulates functions such as insulin, anti-inflammatory sterilization, makes it one of ten big best nutritional food that become Time.
At present, processing method and product about garlic in the prior art have a lot, and such as with the garlic being flavouring garlic powder, the garlic sauce that raw material processes, health products capsulae allitridi, allicin extract etc. all can't be edible as leisure snacks with garlic.Have all unacceptable stink of a lot of people and pungent and eat garlic raw, this has limited the market comsupton demand to a certain extent.
Leisure food is subjected to liking of consumers in general deeply as working as last major sect, but is not the leisure food that raw material is made with the garlic also at present,
Summary of the invention
It is raw material with the garlic that technical problem to be solved by this invention provides a kind of, has the processing method of the garlic leisure food of various tastes.
In order to solve the problems of the technologies described above, the processing method of a kind of garlic leisure food of the present invention comprises following processing step:
(1) select materials: select that bulb maturation, cleaning, drying, coat are complete, free from insect pests, nothing go rotten rottenly, and the head of garlic that garlic meat is pure white, acid is sufficient is made raw material;
(2) Qie Di, distinguish: carry out distinguish after the head of garlic of acceptance(check) cut the base of a fruit;
(3) decortication:, rub and to remove crust with emerge in worm water 30-40 minute that is lower than 45 ℃;
(4) section: the peeling afterwash, with slicer section, smooth, the smooth surface of garlic sheet, no triangular plate, thickness are 2 millimeters;
(5) deodorization: 45～55 ℃ of temperature, pressure is 25-35MPa, supercritical CO with the garlic sheet
2The time of fluid lixiviate is to carry out deodorization under 10-20 minute, after extraction is finished, and CO
2Naturally volatilize through throttling expansion, obtain the later garlic sheet of deodorization;
(6) drying and dewatering: the tiling of the garlic sheet after the deodorization is spread out, 45-55 ℃, removed part moisture, and, added the oil content of major end item in 50-60 minute in order to avoid increase the fried time;
(7) fried: the garlic sheet after will dewatering enters fryer equably, oily temperature control between 180-200 ℃, the garlic sheet must be in 2 minutes in by complaining and quarrel loudly;
(8) de-oiling: the garlic sheet after fried, remove surperficial excess oil through vibrating de-oiling, can prolong the shelf-life of product;
(9) seasoning: spray the essence of diverse fragrant flavour for the garlic sheet, make the different fried garlic sheet of local flavor.According to different taste requirements, can make fried garlic sheet have multiple local flavors such as chicken flavor, beef flavour, spicy flavor and barbecue flavor;
(10) cooling packing: after cooled garlic sheet was cooled to room temperature, classification was weighed, and carries out vacuumizing-inflating packing with the composite plastic film bag.
The present invention has adopted technique scheme, has removed stink and the pungent of eating garlic raw, has added various auxiliary and condiments simultaneously, can modulate various tastes, all-ages leisure food according to different consumption demands when guaranteeing the original nutritive value of garlic.
The specific embodiment
The invention will be further described for the following examples, but do not limit the present invention in any way.
Embodiment 1
A kind of processing method of garlic leisure food comprises following processing step:
(1) select materials: select that bulb maturation, cleaning, drying, coat are complete, free from insect pests, nothing go rotten rottenly, and the head of garlic that garlic meat is pure white, acid is sufficient is made raw material;
(2) Qie Di, distinguish: carry out distinguish after the head of garlic of acceptance(check) cut the base of a fruit;
(3) decortication:, rub and to remove crust with the emerge in worm water 30 minutes that is lower than 45 ℃;
(4) section: the peeling afterwash, with slicer section, smooth, the smooth surface of garlic sheet, no triangular plate, thickness are 2 millimeters;
(5) deodorization: 45 ℃ of temperature, pressure is 25MPa, supercritical CO with the garlic sheet
2The time of fluid lixiviate is to carry out deodorization under 10 minutes, after extraction is finished, and CO
2Naturally volatilize through throttling expansion, obtain the later garlic sheet of deodorization;
(6) drying and dewatering: the tiling of the garlic sheet after the deodorization is spread out, 45 ℃, removed part moisture, and, added the oil content of major end item in 50 minutes in order to avoid increase the fried time;
(7) fried: the garlic sheet after will dewatering enters fryer equably, oily temperature control between 180 ℃, the garlic sheet must be in 2 minutes in by complaining and quarrel loudly;
(8) de-oiling: the garlic sheet after fried, remove surperficial excess oil through vibrating de-oiling, can prolong the shelf-life of product;
(9) seasoning: spray the essence of diverse fragrant flavour for the garlic sheet, make the different fried garlic sheet of local flavor.According to different taste requirements, can make fried garlic sheet have multiple local flavors such as chicken flavor, beef flavour, spicy flavor and barbecue flavor;
(10) cooling packing: after cooled garlic sheet was cooled to room temperature, classification was weighed, and carries out vacuumizing-inflating packing with the composite plastic film bag.
Embodiment 2
A kind of processing method of garlic leisure food comprises following processing step:
(1) select materials: select that bulb maturation, cleaning, drying, coat are complete, free from insect pests, nothing go rotten rottenly, and the head of garlic that garlic meat is pure white, acid is sufficient is made raw material;
(2) Qie Di, distinguish: carry out distinguish after the head of garlic of acceptance(check) cut the base of a fruit;
(3) decortication:, rub and to remove crust with the emerge in worm water 35 minutes that is lower than 45 ℃;
(4) section: the peeling afterwash, with slicer section, smooth, the smooth surface of garlic sheet, no triangular plate, thickness are 2 millimeters;
(5) deodorization: 50 ℃ of temperature, pressure is 30MPa, supercritical CO with the garlic sheet
2The time of fluid lixiviate is to carry out deodorization under 15 minutes, after extraction is finished, and CO
2Naturally volatilize through throttling expansion, obtain the later garlic sheet of deodorization;
(6) drying and dewatering: the tiling of the garlic sheet after the deodorization is spread out, 50 ℃, removed part moisture, and, added the oil content of major end item in 55 minutes in order to avoid increase the fried time;
(7) fried: the garlic sheet after will dewatering enters fryer equably, oily temperature control between 190 ℃, the garlic sheet must be in 2 minutes in by complaining and quarrel loudly;
(8) de-oiling: the garlic sheet after fried, remove surperficial excess oil through vibrating de-oiling, can prolong the shelf-life of product;
(9) seasoning: spray the essence of diverse fragrant flavour for the garlic sheet, make the different fried garlic sheet of local flavor.According to different taste requirements, can make fried garlic sheet have multiple local flavors such as chicken flavor, beef flavour, spicy flavor and barbecue flavor;
(10) cooling packing: after cooled garlic sheet was cooled to room temperature, classification was weighed, and carries out vacuumizing-inflating packing with the composite plastic film bag.
Embodiment 3
A kind of processing method of garlic leisure food comprises following processing step:
(1) select materials: select that bulb maturation, cleaning, drying, coat are complete, free from insect pests, nothing go rotten rottenly, and the head of garlic that garlic meat is pure white, acid is sufficient is made raw material;
(2) Qie Di, distinguish: carry out distinguish after the head of garlic of acceptance(check) cut the base of a fruit;
(3) decortication:, rub and to remove crust with the emerge in worm water 40 minutes that is lower than 45 ℃;
(4) section: the peeling afterwash, with slicer section, smooth, the smooth surface of garlic sheet, no triangular plate, thickness are 2 millimeters;
(5) deodorization: 55 ℃ of temperature, pressure is 35MPa, supercritical CO with the garlic sheet
2The time of fluid lixiviate is to carry out deodorization under 20 minutes, after extraction is finished, and CO
2Naturally volatilize through throttling expansion, obtain the later garlic sheet of deodorization;
(6) drying and dewatering: the tiling of the garlic sheet after the deodorization is spread out, 55 ℃, removed part moisture, and, added the oil content of major end item in 60 minutes in order to avoid increase the fried time;
(7) fried: the garlic sheet after will dewatering enters fryer equably, oily temperature control between 200 ℃, the garlic sheet must be in 2 minutes in by complaining and quarrel loudly;
(8) de-oiling: the garlic sheet after fried, remove surperficial excess oil through vibrating de-oiling, can prolong the shelf-life of product;
(9) seasoning: spray the essence of diverse fragrant flavour for the garlic sheet, make the different fried garlic sheet of local flavor.According to different taste requirements, can make fried garlic sheet have multiple local flavors such as chicken flavor, beef flavour, spicy flavor and barbecue flavor;
(10) cooling packing: after cooled garlic sheet was cooled to room temperature, classification was weighed, and carries out vacuumizing-inflating packing with the composite plastic film bag.
Claims (1)
1. the processing method of a garlic leisure food comprises following processing step:
(1) select materials: select that bulb maturation, cleaning, drying, coat are complete, free from insect pests, nothing go rotten rottenly, and the head of garlic that garlic meat is pure white, acid is sufficient is made raw material;
(2) Qie Di, distinguish: carry out distinguish after the head of garlic of acceptance(check) cut the base of a fruit;
(3) decortication:, rub and to remove crust with emerge in worm water 30-40 minute that is lower than 45 ℃;
(4) section: the peeling afterwash, with slicer section, smooth, the smooth surface of garlic sheet, no triangular plate, thickness are 2 millimeters;
(5) deodorization: 45～55 ℃ of temperature, pressure is 25-35MPa, supercritical CO with the garlic sheet
2The time of fluid lixiviate is to carry out deodorization under 10-20 minute, after extraction is finished, and CO
2Naturally volatilize through throttling expansion, obtain the later garlic sheet of deodorization;
(6) drying and dewatering: the tiling of the garlic sheet after the deodorization is spread out, 45-55 ℃, removed part moisture, and, added the oil content of major end item in 50-60 minute in order to avoid increase the fried time;
(7) fried: the garlic sheet after will dewatering enters fryer equably, oily temperature control between 180-200 ℃, the garlic sheet must be in 2 minutes in by complaining and quarrel loudly;
(8) de-oiling: the garlic sheet after fried, remove surperficial excess oil through vibrating de-oiling, can prolong the shelf-life of product;
(9) seasoning: spray the essence of diverse fragrant flavour for the garlic sheet, make the different fried garlic sheet of local flavor.According to different taste requirements, can make fried garlic sheet have multiple local flavors such as chicken flavor, beef flavour, spicy flavor and barbecue flavor;
(10) cooling packing: after cooled garlic sheet was cooled to room temperature, classification was weighed, and carries out vacuumizing-inflating packing with the composite plastic film bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100854573A CN102178186A (en) | 2011-04-06 | 2011-04-06 | Garlic leisure food processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100854573A CN102178186A (en) | 2011-04-06 | 2011-04-06 | Garlic leisure food processing method |
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| CN102178186A true CN102178186A (en) | 2011-09-14 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082221A (en) * | 2011-11-07 | 2013-05-08 | 强茂实业有限公司 | Preparation method for garlic slice |
| CN103461889A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Production method of spicy and hot garlic clove |
| CN103461891A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Processing method of spicy and hot allium chinense |
| CN103461890A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of fried Allium chinenses |
| CN104126726A (en) * | 2014-08-02 | 2014-11-05 | 吉林农业大学 | Purely natural durian ice cream without additives and production method thereof |
| CN105285797A (en) * | 2015-11-11 | 2016-02-03 | 江苏徐淮地区徐州农业科学研究所 | Processing method of composite-flavored ready-to-eat VF garlic slices |
| CN106376911A (en) * | 2016-09-07 | 2017-02-08 | 南阳农业职业学院 | Deodorized fermentation black garlic sauce and preparation method thereof |
| CN106721937A (en) * | 2016-12-01 | 2017-05-31 | 安徽国瑞食品有限公司 | Local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface |
| CN107495080A (en) * | 2017-09-13 | 2017-12-22 | 徐州黎明食品有限公司 | A kind of preparation method of instant flavour garlic pieces |
| CN108835554A (en) * | 2018-06-29 | 2018-11-20 | 徐州光明生物科技有限公司 | A kind of instant flavour garlic pieces and preparation method thereof |
| CN114304607A (en) * | 2021-12-10 | 2022-04-12 | 安徽省双辉生物科技有限公司 | Fried garlic crisp and production process thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149987A (en) * | 1996-10-03 | 1997-05-21 | 杭州商学院 | Process for garlic deodorizing by supercritical CO2 treatment |
| CN1196194A (en) * | 1998-04-09 | 1998-10-21 | 郭瑞刚 | Processing method for mashed garlic and its product |
| CN1878474A (en) * | 2004-01-08 | 2006-12-13 | 约翰·莱奥斯 | Processed garlic pieces |
| CN101011165A (en) * | 2007-01-26 | 2007-08-08 | 黄杏娴 | Production method for fish and garlic can |
| CN101228952A (en) * | 2008-01-31 | 2008-07-30 | 宁波嘉谊食品有限公司 | Method of preparing flavoring garlic |
-
2011
- 2011-04-06 CN CN2011100854573A patent/CN102178186A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149987A (en) * | 1996-10-03 | 1997-05-21 | 杭州商学院 | Process for garlic deodorizing by supercritical CO2 treatment |
| CN1196194A (en) * | 1998-04-09 | 1998-10-21 | 郭瑞刚 | Processing method for mashed garlic and its product |
| CN1878474A (en) * | 2004-01-08 | 2006-12-13 | 约翰·莱奥斯 | Processed garlic pieces |
| CN101011165A (en) * | 2007-01-26 | 2007-08-08 | 黄杏娴 | Production method for fish and garlic can |
| CN101228952A (en) * | 2008-01-31 | 2008-07-30 | 宁波嘉谊食品有限公司 | Method of preparing flavoring garlic |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082221A (en) * | 2011-11-07 | 2013-05-08 | 强茂实业有限公司 | Preparation method for garlic slice |
| CN103461889A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Production method of spicy and hot garlic clove |
| CN103461891A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Processing method of spicy and hot allium chinense |
| CN103461890A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of fried Allium chinenses |
| CN104126726A (en) * | 2014-08-02 | 2014-11-05 | 吉林农业大学 | Purely natural durian ice cream without additives and production method thereof |
| CN104126726B (en) * | 2014-08-02 | 2016-05-11 | 吉林农业大学 | A kind of additive-free pure natural durian ice cream and production method thereof |
| CN105285797A (en) * | 2015-11-11 | 2016-02-03 | 江苏徐淮地区徐州农业科学研究所 | Processing method of composite-flavored ready-to-eat VF garlic slices |
| CN106376911A (en) * | 2016-09-07 | 2017-02-08 | 南阳农业职业学院 | Deodorized fermentation black garlic sauce and preparation method thereof |
| CN106721937A (en) * | 2016-12-01 | 2017-05-31 | 安徽国瑞食品有限公司 | Local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface |
| CN107495080A (en) * | 2017-09-13 | 2017-12-22 | 徐州黎明食品有限公司 | A kind of preparation method of instant flavour garlic pieces |
| CN108835554A (en) * | 2018-06-29 | 2018-11-20 | 徐州光明生物科技有限公司 | A kind of instant flavour garlic pieces and preparation method thereof |
| CN114304607A (en) * | 2021-12-10 | 2022-04-12 | 安徽省双辉生物科技有限公司 | Fried garlic crisp and production process thereof |
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Application publication date: 20110914 |