CN102178197A - Method for processing sweet and sour garlic - Google Patents

Abstract

The invention relates to a method for processing sweet and sour garlic, comprising the steps of pickle curing, water leaching, sugar and vinegar soaking, and the like. The pickling method disclosed by the invention is simple and material saving and takes a short pickle curing time; the sweet and sour garlic is brick red and creamy yellow or milky white, has luster and proper sweet and sour degree and is enriched in garlic fragrance endowed by the sweet and sour garlic; the garlic head is complete; the sweet and sour garlic is uniform in size and has crisp and tender meat; and the odor, garlic studs, and damage by worms and mildew and rot to the garlic head can be avoided.

Description

A kind of processing method of sweet and sour garlic

Technical field

The present invention discloses a kind of processing method of sweet and sour garlic, belongs to food processing technology field.

Background technology

Sweet and sour garlic contains each seed amino acid, trace element and the multiple volatile sulfur compounds etc. of rich in protein, fat, sugar, vitamin and the needed by human body material to the human body beneficial.Have the human physiological functions of enhancing, enhance metabolism, delay senility.Angiocardiopathy preventing and enhancing immunocompetence.Simultaneously be with sour, not only tender but also crisp, pleasant to the palate, unique flavor because of it is sweet, very popular.But existing method for pickling time is long, take expect many, the cost height.

Summary of the invention

The processing method that the purpose of this invention is to provide a kind of sweet and sour garlic, this kind method is simple, material-saving, makes good product quality.

A kind of processing method of sweet and sour garlic comprises that step is as follows:

(1) saline solution of preparation mass concentration 5%-10%, by bright garlic weight 5-6% carry out with the salt amount pickled, pickled 5-8 days, the salty head of garlic;

(2) the good salty head of garlic that will salt down is pulled out, drains away the water, and airing is little listless to epidermis;

(3) preparation sugar-vinegar liquid, mass concentration: the salt of edible white vinegar 20%, white granulated sugar 10%, 2%-3%;

(4) sweet and sour stain: the half-dried salty head of garlic of step (2) is packed in the altar, install near altar highly at 3/4 o'clock, compress, inject the sugar-vinegar liquid for preparing in advance then, the half-dried salty head of garlic and sugar-vinegar liquid ratio are 1: 1, and the altar mouth need be pushed down the head of garlic, the altar sealing being preserved, is edible behind the two weeks again.

The simple material-saving of method for pickling of the present invention, pickled time are fast, and product is rufous and milk yellow or milky, glossy sense, and the sweet acid of distinguishing the flavor of is suitable, be rich in the due garlic perfume (or spice) of sweet and sour garlic, free from extraneous odour, the head of garlic is complete, size evenly, meat is tender and crisp, the no garlic base of a fruit, damages by worms and the mildew and rot head of garlic.

The specific embodiment

Embodiment 1

A kind of processing method of sweet and sour garlic comprises that step is as follows:

(1) preparation mass concentration 5% saline solution, by bright garlic weight 6% carry out with the salt amount pickled, pickled 8 days, the salty head of garlic;

(2) the good salty head of garlic that will salt down is pulled out, drains away the water, and airing is little listless to epidermis;

(3) preparation sugar-vinegar liquid, mass concentration: the salt of edible white vinegar 20%, white granulated sugar 10%, 3%;

(4) sweet and sour stain: the half-dried salty head of garlic of step (2) is packed in the altar, install near altar highly at 3/4 o'clock, compress, inject the sugar-vinegar liquid for preparing in advance then, the half-dried salty head of garlic and sugar-vinegar liquid ratio are 1: 1, and the altar mouth need be pushed down the head of garlic, the altar sealing being preserved, is edible behind the two weeks again.

Embodiment 2

A kind of processing method of sweet and sour garlic comprises that step is as follows:

(1) preparation mass concentration 10% saline solution, by bright garlic weight 5% carry out with the salt amount pickled, pickled 6 days, the salty head of garlic;

(2) the good salty head of garlic that will salt down is pulled out, drains away the water, and airing is little listless to epidermis;

(3) preparation sugar-vinegar liquid, mass concentration: the salt of edible white vinegar 20%, white granulated sugar 10%, 2%;

(4) sweet and sour stain: the half-dried salty head of garlic of step (2) is packed in the altar, install near altar highly at 3/4 o'clock, compress, inject the sugar-vinegar liquid for preparing in advance then, the half-dried salty head of garlic and sugar-vinegar liquid ratio are 1: 1, and the altar mouth need be pushed down the head of garlic, the altar sealing being preserved, is edible behind the two weeks again.

Claims (1)

1. the processing method of a sweet and sour garlic is characterized in that, comprises that step is as follows:

(1) saline solution of preparation mass concentration 5%-10%, by bright garlic weight 5-6% carry out with the salt amount pickled, pickled 5-8 days, the salty head of garlic;

(2) the good salty head of garlic that will salt down is pulled out, drains away the water, and airing is little listless to epidermis;

(3) preparation sugar-vinegar liquid, mass concentration: the salt of edible white vinegar 20%, white granulated sugar 10%, 2%-3%;

(4) sweet and sour stain: the half-dried salty head of garlic of step (2) is packed in the altar, install near altar highly at 3/4 o'clock, compress, inject the sugar-vinegar liquid for preparing in advance then, the half-dried salty head of garlic and sugar-vinegar liquid ratio are 1: 1, and the altar mouth need be pushed down the head of garlic, the altar sealing being preserved, is edible behind the two weeks again.