CN102450604A - Processing method of deodorized garlic slices - Google Patents
Processing method of deodorized garlic slices Download PDFInfo
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- CN102450604A CN102450604A CN2010105307709A CN201010530770A CN102450604A CN 102450604 A CN102450604 A CN 102450604A CN 2010105307709 A CN2010105307709 A CN 2010105307709A CN 201010530770 A CN201010530770 A CN 201010530770A CN 102450604 A CN102450604 A CN 102450604A
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- garlic
- deodorization
- processing method
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- garlic sheet
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Abstract
The invention discloses a processing method of deodorized garlic slices, belonging to the food processing technology. Deodorized garlic slices are made of high-quality white garlic; and the processing method comprises the following specific process flows: selecting materials, treating raw materials, slicing, deodorizing, sugaring, drying and blending to finally obtain fished products. The processing method has the benefits that garlic slices prepared by the processing method disclosed by the invention are crisp and tasty without sour and foul odor; nutritional constituents and functions of garlic are maintained; and the garlic slices can be eaten by all people conveniently.
Description
The present invention relates to a kind of garlic products, specifically is a kind of processing method of deodorization garlic sheet.
Background technology
Garlic contains tens kinds of useful compositions, comprising: 33 kinds of sulfide, 17 seed amino acids; And germanium, calcium, iron, potassium, magnesium, selenium, zinc; And vitamin A, B1, C etc. all are that human indispensable nutrient garlic is a modal food in the table dishes, and are promptly raw-eaten, but seasoning again.The special efficacy of garlic makes it become one of ten big best nutritional article.But garlic has dense sour smelly, should not be in public after the use, and it is edible so influence.
Summary of the invention
The present invention provides a kind of processing method of deodorization garlic sheet, is about to garlic and is processed into deodorization garlic sheet, instant edible.
The present invention realizes with following technical scheme: a kind of processing method of deodorization garlic sheet, to be processed into the high-quality white garlic, and concrete steps are:
(1) selects materials: select the ripe dry white garlic head of garlic and make raw material;
(2) raw material is handled: the head of garlic is cut the base of a fruit, distinguish, and decortication is also cleaned;
(3) section: garlic clove is cut into the garlic sheet that thickness is the 1.5-2 millimeters thick;
(4) deodorization: the garlic sheet is put into deodorization liquid deodorization immersion pull out after 2.5-3 hour, use the clear water rinsing clean again;
(5) sugaring: prepare the liquid glucose of mass concentration 25-30%, and add 0.05% sodium benzoate, after the mixing, put into the garlic sheet of handling through deodorization, carried out sugaring 10 hours;
(6) drying: be that moisture content is less than 1%;
(7) blending: spray essence for the garlic sheet and process fragrance garlic sheet.
Described deodorization liquid is the aqueous solution that contains 0.4% citric acid, 0.2%-cyclodextrine and 0.2% sodium chloride.
The invention has the beneficial effects as follows: with the garlic sheet that the inventive method is made, kept the nutritional labeling and the function of planning, no acid smell, crisp, fragrant and pleasant to taste, make things convenient for each crowd edible.
The specific embodiment
(1) raw material: select ripe dry white garlic head of garlic 100kg and make raw material;
(2) raw material is handled: the head of garlic is cut the base of a fruit, distinguish, and decortication is also cleaned;
(3) section: use slicer to be cut into the garlic sheet that thickness is 2 millimeters thick garlic clove;
(4) deodorization: the garlic sheet is put into deodorization liquid deodorization immersion pull out after 2.5-3 hour, use the clear water rinsing clean again; Deodorization liquid is the aqueous solution that contains 0.4% citric acid, 0.2%-cyclodextrine and 0.2% sodium chloride.
(5) sugaring: prepare the liquid glucose of mass concentration 25-30%, and add 0.05% sodium benzoate, after the mixing, put into the garlic sheet of handling through deodorization, carried out sugaring 10 hours;
(6) drying: adopt the vacuum method drying to make moisture content less than 1%;
(7) blending: spray essence for the garlic sheet and process fragrance garlic sheet 55kg.
Can adjust essence according to taste, make the garlic sheet of various fragrance.
Claims (2)
1. the processing method of a deodorization garlic sheet is processed into the high-quality white garlic, and concrete steps are:
(1) selects materials: select the ripe dry white garlic head of garlic and make raw material;
(2) raw material is handled: the head of garlic is cut the base of a fruit, distinguish, and decortication is also cleaned;
(3) section: garlic clove is cut into the garlic sheet that thickness is the 1.5-2 millimeters thick;
(4) deodorization: the garlic sheet is put into deodorization liquid deodorization immersion pull out after 2.5-3 hour, use the clear water rinsing clean again;
(5) sugaring: prepare the liquid glucose of mass concentration 25-30%, and add 0.05% sodium benzoate, after the mixing, put into the garlic sheet of handling through deodorization, carried out sugaring 10 hours;
(6) drying: adopt vacuum drying to make moisture content less than 1%;
(7) blending: spray essence for the garlic sheet and process fragrance garlic sheet.
2. the processing method of deodorization garlic sheet according to claim 1 is characterized in that, described deodorization liquid is the aqueous solution that contains 0.4% citric acid, 0.2%-cyclodextrine and 0.2% sodium chloride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105307709A CN102450604A (en) | 2010-10-25 | 2010-10-25 | Processing method of deodorized garlic slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105307709A CN102450604A (en) | 2010-10-25 | 2010-10-25 | Processing method of deodorized garlic slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102450604A true CN102450604A (en) | 2012-05-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105307709A Pending CN102450604A (en) | 2010-10-25 | 2010-10-25 | Processing method of deodorized garlic slices |
Country Status (1)
| Country | Link |
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| CN (1) | CN102450604A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366395A (en) * | 2014-11-16 | 2015-02-25 | 宦银琴 | Processing technique of fruity sugared garlic |
| CN104431891A (en) * | 2014-11-15 | 2015-03-25 | 王林林 | Preparation method of lemon garlic |
| 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 |
-
2010
- 2010-10-25 CN CN2010105307709A patent/CN102450604A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431891A (en) * | 2014-11-15 | 2015-03-25 | 王林林 | Preparation method of lemon garlic |
| CN104366395A (en) * | 2014-11-16 | 2015-02-25 | 宦银琴 | Processing technique of fruity sugared garlic |
| 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 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120516 |