CN102326632A - Production method of garlic immersion oil - Google Patents
Production method of garlic immersion oil Download PDFInfo
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- CN102326632A CN102326632A CN201110250255A CN201110250255A CN102326632A CN 102326632 A CN102326632 A CN 102326632A CN 201110250255 A CN201110250255 A CN 201110250255A CN 201110250255 A CN201110250255 A CN 201110250255A CN 102326632 A CN102326632 A CN 102326632A
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- garlic
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- immersion oil
- immersion
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Abstract
The invention discloses a method for producing garlic immersion oil with an immersion method. The method is characterized by comprising the following steps of: cooling edible vegetable oil which is treated at high temperature to 65-90 DEG C; fully mixing the vegetable oil with prepared garlic sheets in the ratio 1:(0.3-0.8); immersing for 48-72 hours; and separating oil from the garlic sheets to obtain edible garlic immersion oil. The edible garlic immersion oil does not contain any preservative or additive, is bright yellow in color, and has strong hot taste of garlic. The method has simple equipment and is convenient to operate; meanwhile, garlic liquid and garlic spread can be produced; and the produced immersion oil is a good seasoning welcomed by consumers.
Description
Technical field
The present invention is a kind of production method of flavouring, particularly the production garlic extract oil.
Technical background
The pure garlic oil of selling in the market owing to this product makes through the way of distillation, thereby has lost the acid of living garlic; Simultaneously this production method device therefor is complicated, and investment is big, yields poorly; Operation is very inconvenient, and product quality is restive, and the price of product also is difficult to accepted by the consumer.
Summary of the invention
To the shortcoming of prior art, the purpose of wood invention is to provide a kind of and does not only lose garlic acid, and production equipment tube list, small investment, output are high, processing ease, the production method of the edible garlic extract oil that product price is low.
The objective of the invention is to see in fact through infusion process; It is characterized in that: when first edible vegetable oil with high-temperature process is cooled to 65-90 ℃; Again with this edible vegetable oil and garlic sheet in 1: the ratio of 0.3-0.8 is evenly mixed; Flooded 48-72 hour, and at last oil was separated with the garlic sheet, thereby obtain edible garlic extract oil.
The high-temperature process temperature of edible vegetable oil is 120-150 ℃.
The garlic sheet obtains through mechanical compaction.
Wood invention is made up of a hundred or so three steps down: garlic through the immersions → peeling → roughly select → high dejected processing → cooling of selected → sterilization → compressing tablet → separations garlic liquid → food plant Shan → immersion oil → mistake shake → article pack and put in storage.
The specific embodiment
Below in conjunction with embodiment the present invention is elaborated:
Embodiment 1: step 1: soak.Selecting diameter for use is that 2-2.5 centimetre large ball games garlic is put into the container that fills water and soaked at least three days, to Cortex Bulbus Allii by swelling till.
Step 2: peeling.Soaked garlic is peelled off garlic skin through garlic skinning machine.
Step 3: roughly select.Through the garlic stem in artificial removal's garlic rice, the garlic base of a fruit and garlic skin, thereby obtain clean garlic rice.
Step 4: selected.Remove band spot and the garlic rice that goes rotten through artificial screening, and guarantee not have the garlic rice serviceability rate of going rotten more than 90%.
Step 5: clean.Garlic rice after selected is contained on the nontoxic conveyer belt that has hole (aperture is a φ 2-3 millimeter), and this conveyer belt passes through below water spray halter, makes garlic rice obtain spray from the top down.Remove silt on the garlic rice from page or leaf, reach the purpose of cleaning.This step also can be packed garlic rice in the narrow meshed basket into, reaches the purpose of removing silt through agitated rinse repeatedly, and the used water of this step should meet hygienic standard.
Step 6: sterilization.This step is in sterile workshop, to carry out; At first be sterile workshop to be carried out ultraviolet sterilization handle; 2.3 watts ultraviolet lamp irradiation is adopted in every cubic metre space, and every day, irradiation time was about 4 hours, and secondly the workman has a bath earlier before getting into sterile workshop and changes one's clothes; Put on then in the bleaching powder disinfectant that footware soaks people 100PPM and carry out disinfection, and the sterilization of in the hand washing sink of appointment, washing one's hands.After the workman carries out disinfection, earlier with the bleaching powder disinfectant of 100PPM with equipment continuous sterilization 2-3 time, produce with machining after flushing with clean water 2-3 time again.To clean simultaneously, the garlic rice behind the solid carbon dioxide installs with non-toxic plastic basket with holes, put into to fill the sterilization pond that concentration is the bleaching powder disinfectant of 100PPM, and the 15 fens potassium of sterilizing, with clear water garlic rice is rinsed well at last, so that remove the sterilization debris on the garlic rice.
Step 7: compressing tablet.To pass through the sterilization and drip-dry water after the garlic rice grain pattern cross the garlic sheet that mechanical compaction becomes the 3-5 millimeters thick.
Step 8: separate garlic liquid.Garlic sheet after the compacting is installed with 120 purpose filter screens, and the stainless steel centrifuge of putting into then through sterilization carries out garlic liquid separation, and centrifuge speed is 1200 rev/mins, at last a kind of by-product of the present invention: garlic liquid.The garlic sheet and weighing 200 grams that take out simultaneously in the centrifuge are subsequent use.
Accomplished the work of getting the raw materials ready of garlic sheet through above-mentioned 8 steps.
Step 9: the high-temperature process of edible vegetable oil, select the sirasimeyu of 500 gram National standard for use, and be warmed to 130 ℃ through infrared heater.
Step 10: cooling.This step is with cooling off in the sirasimeyu after the heating input circulating cooling pipe (device), makes oily temperature drop to 80 ℃.
Step 11: immersion oil.Earlier will load weighted 200 gram garlic sheets pack in the treating tank after the sterilization, and then to pour temperature into be that 80 ℃ of weight are the sirasimeyu of 500 grams, and stirring in the oil falling, make garlic sheet and evenly mixing of oil, seal at last and flooded 50 hours.
Step 12: filter.The garlic sheet that dipping is good filters through 80 mesh filter screens under non-pressurized condition with oil; Thereby garlic is separated with oil; Obtain final products-edible garlic extract oil 185 grams of the present invention, the fineness that the garlic sheet that obtains is in addition worn into about 120 orders through colloid mill makes another kind of addition product: mashed garlic.
Step 13: finished product packing warehouse-in.With the edible garlic extract oil that obtains after separating through in the bottle of packing into after leaving standstill, clarifying and carry out spiral cover sealing, vanning warehouse-in then.
Embodiment 2: in the step 8 of the foregoing description one, take by weighing through garlic sheet 1500 grams behind the separation garlic liquid; In step 9, take by weighing sirasimeyu 1875 grams, (ratio that is sirasimeyu and garlic sheet is 1: 0.8), the high-temperature process temperature of sirasimeyu is 150 ℃; Cooled oily temperature is 90 ℃ in the step 10; How during dipping in the step 11 is 72 hours, and other each step and processing request are identical with embodiment one, obtains garlic extract oil 1743.8 grams.
Embodiment 3: in the step 8 of the foregoing description, take by weighing through garlic sheet 3000 grams behind the separation garlic liquid, the high-temperature process temperature that in step 9, takes by weighing sirasimeyu 10000 gram (ratio that is sirasimeyu and garlic sheet is 1: 0.3) sirasimeyus is 120 ℃.Cooled oily temperature is 65 ℃ in step 10, asks to be 48 hours during dipping in the step 11, and all the other stingy steps are identical with real dragon example 1 and 1 with processing request, obtains edible garlic extract oil 9500 and restrains.
Used sirasimeyu also can be refining rice bran oil, refining soya-bean oil, refining peanut wet goods edible vegetable oil in the foregoing description.
The edible garlic extract oil that uses the present invention to process does not have any anticorrisive agent and additive, is a kind of seasoning good merchantable brand of pure natural, and product color is faint yellow, not muddy, deposition do not occur, and has dense garlic acid.
Equipment required for the present invention is simple, and cost is low, and is easy to operate, output high (oil yield of edible garlic extract oil is more than 90%).Because garlic does not carry out high-temperature process in the whole machining process method; Thereby this method product processed both do not destroyed the garlic inherent characteristic, do not lose the local flavor of living garlic again, and had dense garlic acid; Also obtain two kinds of by-products of garlic liquid and mashed garlic simultaneously; Thereby greatly reduce product cost, and garlic is fully utilized, receive consumers in general's favorable comment behind the launch products that this method is produced deeply.
Claims (3)
1. method of producing garlic extract oil with infusion process; It is characterized in that: earlier the edible vegetable oil after the high-temperature process is cooled to 65-90 ℃; Again with this edible vegetable oil and garlic sheet in 1: the ratio of 0.3-0.8 is evenly mixed; And flooded 48-72 hour, at last oil is separated with the garlic sheet, obtain edible garlic extract oil.
2. a kind of method of producing garlic extract oil with infusion process according to claim 1, it is characterized in that: the high-temperature process temperature of edible vegetable oil is 120-150 ℃.
3. a kind of method of producing garlic extract oil with infusion process according to claim 1, it is characterized in that: the garlic sheet obtains with mechanical compaction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110250255A CN102326632A (en) | 2011-08-23 | 2011-08-23 | Production method of garlic immersion oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110250255A CN102326632A (en) | 2011-08-23 | 2011-08-23 | Production method of garlic immersion oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102326632A true CN102326632A (en) | 2012-01-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110250255A Pending CN102326632A (en) | 2011-08-23 | 2011-08-23 | Production method of garlic immersion oil |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271168A (en) * | 2013-05-23 | 2013-09-04 | 刘慧� | Antimicrobial and antiseptic edible vegetable oil |
| CN107410527A (en) * | 2017-07-19 | 2017-12-01 | 天津狗不理食品股份有限公司 | A kind of plant extract oiliness material soup added in fillings and preparation method thereof |
-
2011
- 2011-08-23 CN CN201110250255A patent/CN102326632A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271168A (en) * | 2013-05-23 | 2013-09-04 | 刘慧� | Antimicrobial and antiseptic edible vegetable oil |
| CN107410527A (en) * | 2017-07-19 | 2017-12-01 | 天津狗不理食品股份有限公司 | A kind of plant extract oiliness material soup added in fillings and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120125 |