CN102613504A - Method for fast processing pickled garlic - Google Patents
Method for fast processing pickled garlic Download PDFInfo
- Publication number
- CN102613504A CN102613504A CN2012100997938A CN201210099793A CN102613504A CN 102613504 A CN102613504 A CN 102613504A CN 2012100997938 A CN2012100997938 A CN 2012100997938A CN 201210099793 A CN201210099793 A CN 201210099793A CN 102613504 A CN102613504 A CN 102613504A
- Authority
- CN
- China
- Prior art keywords
- garlic
- day
- vinegar
- pickled
- lunar month
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for fast processing pickled garlic. The method includes following steps of (1) refrigerating freshly harvested garlic; (2) peeling shells and inner membranes of the garlic, cleanly washing the garlic by water and then draining the water; (3) performing high-density carbon dioxide treatment for the cleaned garlic, and mixing the garlic after the high-density carbon dioxide treatment with vinegar; and (4) and performing high pressure treatment for mixture of the garlic and the vinegar so as to obtain the pickled garlic. The pickled garlic tastes crispy, is green totally, and is slightly acidic and spicy. Compared with pickled garlic processed by a traditional process, the pickled garlic processed by the method is consistent in quality, has long storage life capable of reaching 12 months (when stored at a low temperature or normal temperature), and is excellent seasoning. The pickled garlic stored at the low temperature is greener and tastes crispier, and the quality of the pickled garlic stored at the low temperature is higher than that of the pickled garlic stored at the normal temperature.
Description
Technical field
The present invention relates to a kind of method of the rapid processing garlic eighth day of the twelfth lunar month, belong to food processing technology field.
Background technology
Multiple physiological functions such as that garlic has is antitumor, anti-oxidant, hypotensive, reducing blood lipid are a kind of traditional good flavouring.2009,1796.78 ten thousand tons of China's garlic output occupied first place in the world; But because the working ability of China garlic is low; Mostly China's garlic consumption is directly edible, and outlet is also mostly to be the directly exported head of garlic, and mostly domestic garlic processing is preliminary working; Product form is comparatively single, like garlic powder, garlic juice, dehydration garlic sheet etc.
The eighth day of the twelfth lunar month, garlic was the traditional food of northern China, and a lot of families can make the garlic eighth day of the twelfth lunar month before and after twelfth month the eighth day of lunar month, and way is for to be soaked in vinegar with the garlic clove that strips, and room temperature is pickled, and can obtain about 20 days that entire body is dark green, the aromatic strongly fragrant garlic product eighth day of the twelfth lunar month of garlic.But this mode can only be pickled in 12～February, receive seasonal restriction, and the production cycle was longer, and product with stable quality property is relatively poor, and shelf life of products is shorter, was suitable for family's self-control, was inappropriate for suitability for industrialized production.For solving these drawbacks of the tradition garlic technology eighth day of the twelfth lunar month, there are a lot of new technologies to begin to be applied in the making of the garlic eighth day of the twelfth lunar month in recent years successively, Li Xihong etc. pass through CO
2And the acetate gas fumigating system making garlic eighth day of the twelfth lunar month, can accomplish in 10～15 days.Gao Zhenjiang etc. press technological pickled eighth day of the twelfth lunar month of garlic through pulsation, and the production cycle of the garlic eighth day of the twelfth lunar month was shortened to about 4 days; Ma Yongkun etc. adopt the garlic eighth day of the twelfth lunar month of superhigh pressure technique processing different flavor; To reduce to 1～5 day the production cycle; Compare the production cycle that has shortened the garlic eighth day of the twelfth lunar month greatly with the manufacture craft of the tradition garlic eighth day of the twelfth lunar month; But this compares with other processed food, and the production cycle is still longer, and the room for improvement of its process technology technology is still very big.Method through in eighth day of the twelfth lunar month garlic soak, adding the allyl cysteine sulfoxide such as Zhao Guanghua is through slowing down the degraded of cyanine, and the shelf-life of garlic extended to 3～6 months by traditional 1～2 month with the eighth day of the twelfth lunar month, but the method preservation effect is still undesirable.
(Dense phase carbondioxide DPCD) can be issued to the purpose of sterilization and blunt enzyme at cryogenic conditions to the high-density CO 2 technology, and can keep the nutrition and the local flavor of food to greatest extent, is a kind of novel non-heating power process technology.The pressure that DPCD provides can destroy the eucaryotic cell structure of garlic, its pressure medium CO
2Sour environment can also be provided, and these all help the process of the garlic eighth day of the twelfth lunar month, so the high-density CO 2 technology is a kind of effective technology means of improving the garlic technology eighth day of the twelfth lunar month.
(High Hydrastatic Pressure HHP) claims superhigh pressure technique again to high static pressure technology, and the pressure of 100～1000MPa can be provided at normal temperatures, the trophosome that kills various microorganisms in the food, the organoleptic quality and the nutritive value of maintenance product.The garlic eighth day of the twelfth lunar month that adopts superhigh pressure technique to handle after packing not only can destroy the eucaryotic cell structure of garlic; Quicken the green change of garlic; Can also effectively kill spoilage organisms and pathogenic bacteria at low temperatures; In the time of the trophism of assurance product and security, prolong the shelf life to 12 month (low temperature or normal temperature are preserved) of product.
Summary of the invention
The purpose of this invention is to provide a kind of method of the rapid processing garlic eighth day of the twelfth lunar month, this method can shorten the production cycle of the garlic eighth day of the twelfth lunar month, breaks the seasonality restriction that the eighth day of the twelfth lunar month, garlic was made and realizes whole year production, and the shelf-life extends to 12 months, and makes product quality homogeneous more.
The method of a kind of rapid processing garlic eighth day of the twelfth lunar month provided by the invention comprises the steps:
(1) garlic that will newly gather in the crops is handled through refrigeration;
(2) peel off crust and the inner membrance of said garlic, water cleans up and drains away the water then;
(3) will carry out high-density CO 2 through the garlic after cleaning handles; Then said garlic of handling through high-density CO 2 is mixed with vinegar;
(4) mixture with said garlic and vinegar promptly gets the garlic eighth day of the twelfth lunar month through ultra high pressure treatment.
In the above-mentioned method, the treatment temperature of refrigeration described in the step (1) can be 4 ℃～8 ℃, specifically can be 4 ℃ or 6 ℃, and the time can be 15 days～and 20 days.
In the above-mentioned method, the high-density CO 2 treatment temperature can be 55 ℃～65 ℃ described in the step (3), specifically can be 55 ℃ or 65 ℃; Pressure can be 10MPa～15MPa, specifically can be 10MPa or 15MPa, can be 3min～5min pressure rising time; Specifically can be 3min or 5min, the dwell time can be 30～40min, specifically can be 30min or 40min; The release time can be 3min～5min, specifically can be 3min or 5min.
In the above-mentioned method, the garlic of handling through high-density CO 2 described in the step (3) and the ratio of quality and the number of copies of vinegar can be (1～4): (1～3) specifically can be 1: 1 or 4: 3.
In the above-mentioned method, the pressure of ultra high pressure treatment can be 400MPa～550MPa described in the step (4), specifically can be 450MPa or 550MPa, and the time can be 10min～20min, specifically can be 10min or 20min
Eighth day of the twelfth lunar month provided by the invention, the garlic product mouthfeel was clear and melodious, and entire body is dark green, and the taste meta-acid is little peppery, compared with the garlic product eighth day of the twelfth lunar month that conventional method is made, and quality is homogeneous more, and the shelf-life can reach 12 months (low temperature or normal temperature are preserved), is a kind of good flavouring; And the garlic color eighth day of the twelfth lunar month of preserving through low temperature is more emerald green, and mouthfeel is clearer and more melodious, and quality is better than normal temperature and preserves.
Processing method provided by the invention has following beneficial effect:
(1) adopts the method processing garlic production cycle eighth day of the twelfth lunar month to shorten greatly, improved the production efficiency of enterprise;
(2) adopt the method processing garlic date of manufacture eighth day of the twelfth lunar month not receive season limit, enterprise can realize annual serialization production;
(3) the method with other eighth day of the twelfth lunar month the garlic processing method compare, the garlic fragrance eighth day of the twelfth lunar month of making is stronger, quality is homogeneous more also.
(4) adopt extended to 12 months the garlic shelf-life eighth day of the twelfth lunar month of the method processing by 1～2 month.
The specific embodiment
Employed experimental technique is conventional method like no specified otherwise among the following embodiment.
Used material, reagent etc. like no specified otherwise, all can obtain from commercial sources among the following embodiment.
Embodiment 1, the processing garlic eighth day of the twelfth lunar month
(1) selecting of vinegar and raw material garlic: the selecting of vinegar and raw material garlic: select the aromatic making vinegar of taste subsequent use; Select 4 ℃ of deepfreezes 15～20 days fresh, individual big, do not have the purple skin or the white skin head of garlic that go rotten, do not germinate.
(2) distinguish with go to the top: with the garlic distinguish, remove the little garlic clove of the garlic heart, excision garlic top.
(3) remove the peel, clean and drain: remove the crust and the inner membrance of clean garlic clove, and reject machinery unusual garlic clove such as hinder, go rotten is arranged; Wash then, the garlic clove after cleaning is placed Lou drain surface moisture on the sieve.
(4) high-density CO 2 is handled: place the DPCD agitated reactor to carry out high-density CO 2 the garlic clove that drains and handle; The control treatment conditions are: the temperature of agitated reactor is 55 ℃, and pressure is 15MPa, and be 5min pressure rising time; Dwell time is 30min, and the release time is 5min.
(5) with vinegar, packing: take out the garlic of handling, take by weighing an amount of garlic, and be to pour vinegar at 1: 1, pack then by the ratio of quality and the number of copies of garlic and vinegar according to the packing container size through high-density CO 2.
(6) ultra high pressure treatment: with the packaged garlic of ultra high pressure treatment, processing parameter is: pressure is 550MPa, and the dwell time is 10min.
(7) storage: packaged product is preserved at 0～6 ℃ of low-temperature dark.
The garlic product mouthfeel eighth day of the twelfth lunar month of present embodiment processing is clear and melodious, and entire body is dark green, and the taste meta-acid is little peppery, compares with the garlic product eighth day of the twelfth lunar month that conventional method is made, and quality is homogeneous more, and the shelf-life can reach 12 months (low temperature or normal temperature are preserved), is a kind of good flavouring; And the garlic color eighth day of the twelfth lunar month of preserving through low temperature is more emerald green, and mouthfeel is clearer and more melodious, and quality is better than normal temperature and preserves.
Embodiment 2, the processing garlic eighth day of the twelfth lunar month
(1) selecting of vinegar and raw material garlic: the selecting of vinegar and raw material garlic: select the aromatic making vinegar of taste subsequent use; Select 6 ℃ of deepfreezes 15～20 days fresh, individual big, do not have the purple skin or the white skin head of garlic that go rotten, do not germinate.
(2) distinguish with go to the top: with the garlic distinguish, remove the little garlic clove of the garlic heart, excision garlic top.
(3) remove the peel, clean and drain: remove the crust and the inner membrance of clean garlic clove, and reject machinery unusual garlic clove such as hinder, go rotten is arranged, wash then, the garlic clove after cleaning is placed to sieve drain surface moisture with Louing.
(4) high-density CO 2 is handled: place the DPCD agitated reactor to handle the garlic sheet, the control treatment conditions are: temperature of reaction kettle is 65 ℃, and pressure is 10MPa, and be 3min pressure rising time, and the dwell time is 40min, and the release time is 3min.
(5) with vinegar, packing: take out the garlic of handling, take by weighing an amount of garlic, and be to pour vinegar at 4: 3, pack by the ratio of quality and the number of copies of garlic and vinegar according to the packing container size through high-density CO 2.
(6) ultra high pressure treatment: with the packaged garlic of ultra high pressure treatment, processing parameter is: pressure is 450MPa, and the dwell time is 20min.
(7) storage: packaged product normal temperature is kept in Dark Place.
The garlic product mouthfeel eighth day of the twelfth lunar month of present embodiment processing is clear and melodious, and entire body is dark green, and the taste meta-acid is little peppery, compares with the garlic product eighth day of the twelfth lunar month that conventional method is made, and quality is homogeneous more, and the shelf-life can reach 12 months (low temperature or normal temperature are preserved), is a kind of good flavouring.
It should be noted last that; Above embodiment is only unrestricted in order to technical scheme of the present invention to be described; Although the present invention is specified with reference to preferable enforcement, those of ordinary skill in the art should be appreciated that and can make amendment or be equal to replacement technical scheme of the present invention; And not breaking away from the spirit and the scope of technical scheme of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (5)
1. the method for the rapid processing garlic eighth day of the twelfth lunar month comprises the steps:
(1) garlic that will newly gather in the crops is handled through refrigeration;
(2) peel off crust and the inner membrance of said garlic, water cleans up and drains away the water then;
(3) will carry out high-density CO 2 through the garlic after cleaning handles; Then said garlic of handling through high-density CO 2 is mixed with vinegar;
(4) mixture with said garlic and vinegar promptly gets the garlic eighth day of the twelfth lunar month through ultra high pressure treatment.
2. method according to claim 1 is characterized in that: the treatment temperature of refrigeration described in the step (1) is 4 ℃～8 ℃, and the time is 15 days～20 days.
3. method according to claim 1 and 2; It is characterized in that: high-density CO 2 treatment temperature described in the step (3) is 55 ℃～65 ℃, and pressure is 10MPa～15MPa, and be 3min～5min pressure rising time; Dwell time is 30min～40min, and the release time is 3min～5min.
4. according to arbitrary described method among the claim 1-3, it is characterized in that: the garlic of handling through high-density CO 2 described in the step (3) and the ratio of quality and the number of copies of vinegar are (1～4): (1～3).
5. according to arbitrary described method among the claim 1-4, it is characterized in that: the pressure of ultra high pressure treatment is 400MPa～550MPa described in the step (4), and the time is 10min～20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100997938A CN102613504B (en) | 2012-04-06 | 2012-04-06 | Method for fast processing pickled garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100997938A CN102613504B (en) | 2012-04-06 | 2012-04-06 | Method for fast processing pickled garlic |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102613504A true CN102613504A (en) | 2012-08-01 |
| CN102613504B CN102613504B (en) | 2013-06-12 |
Family
ID=46553981
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100997938A Expired - Fee Related CN102613504B (en) | 2012-04-06 | 2012-04-06 | Method for fast processing pickled garlic |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102613504B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495490A (en) * | 2015-12-09 | 2016-04-20 | 广东省农业科学院蚕业与农产品加工研究所 | Whole pitaya utilization high value-added jam and preparation method thereof |
| CN105495433A (en) * | 2015-12-09 | 2016-04-20 | 广东省农业科学院蚕业与农产品加工研究所 | Whole pitaya utilization high value-added leisure fruit strip and preparation method thereof |
| CN109717430A (en) * | 2019-01-16 | 2019-05-07 | 暨南大学 | A kind of method that super-pressure quickly produces sugar-vinegar garlic |
| CN110250489A (en) * | 2019-07-05 | 2019-09-20 | 内蒙古红太阳食品有限公司 | The implementation method of chilli garlic sauce is prepared using microcapsule embedded flavor technology |
| CN112655855A (en) * | 2020-11-23 | 2021-04-16 | 国投中鲁果汁股份有限公司 | Laba garlic lactic acid beverage |
| CN113519795A (en) * | 2021-07-13 | 2021-10-22 | 中国农业大学 | Method for making high-efficiency and oil-less crispy chili |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050034663A (en) * | 2005-03-02 | 2005-04-14 | 김두현 | Lactic acid fermented fruits and vesetable juice and its producing method by using ultra high pressure |
| CN101167564A (en) * | 2007-12-03 | 2008-04-30 | 江苏大学 | Method for processing different flavor green garlic with super-pressure |
| CN101836721A (en) * | 2010-04-16 | 2010-09-22 | 中国农业大学 | Method for processing laba garlic |
| CN101971952A (en) * | 2010-08-26 | 2011-02-16 | 天津农科食品生物科技有限公司 | Method for processing pickled garlic by dry process |
-
2012
- 2012-04-06 CN CN2012100997938A patent/CN102613504B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050034663A (en) * | 2005-03-02 | 2005-04-14 | 김두현 | Lactic acid fermented fruits and vesetable juice and its producing method by using ultra high pressure |
| CN101167564A (en) * | 2007-12-03 | 2008-04-30 | 江苏大学 | Method for processing different flavor green garlic with super-pressure |
| CN101836721A (en) * | 2010-04-16 | 2010-09-22 | 中国农业大学 | Method for processing laba garlic |
| CN101971952A (en) * | 2010-08-26 | 2011-02-16 | 天津农科食品生物科技有限公司 | Method for processing pickled garlic by dry process |
Non-Patent Citations (2)
| Title |
|---|
| 《J. Agric. Food Chem》 20051231 BING BAI，etal. Mechanism of the Greening Color Formation of "Laba" Garlic,a Traditional Homemade Chinese Food Product , 第53期 * |
| BING BAI，ETAL.: "Mechanism of the Greening Color Formation of "Laba" Garlic,a Traditional Homemade Chinese Food Product", 《J. AGRIC. FOOD CHEM》, no. 53, 31 December 2005 (2005-12-31) * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495490A (en) * | 2015-12-09 | 2016-04-20 | 广东省农业科学院蚕业与农产品加工研究所 | Whole pitaya utilization high value-added jam and preparation method thereof |
| CN105495433A (en) * | 2015-12-09 | 2016-04-20 | 广东省农业科学院蚕业与农产品加工研究所 | Whole pitaya utilization high value-added leisure fruit strip and preparation method thereof |
| CN109717430A (en) * | 2019-01-16 | 2019-05-07 | 暨南大学 | A kind of method that super-pressure quickly produces sugar-vinegar garlic |
| CN110250489A (en) * | 2019-07-05 | 2019-09-20 | 内蒙古红太阳食品有限公司 | The implementation method of chilli garlic sauce is prepared using microcapsule embedded flavor technology |
| CN112655855A (en) * | 2020-11-23 | 2021-04-16 | 国投中鲁果汁股份有限公司 | Laba garlic lactic acid beverage |
| CN112655855B (en) * | 2020-11-23 | 2022-04-08 | 国投中鲁果汁股份有限公司 | Laba garlic lactic acid beverage |
| CN113519795A (en) * | 2021-07-13 | 2021-10-22 | 中国农业大学 | Method for making high-efficiency and oil-less crispy chili |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102613504B (en) | 2013-06-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613504B (en) | Method for fast processing pickled garlic | |
| CN101766209A (en) | Productive technology for preserving and processing fruits and vegetables | |
| CN101658280A (en) | Method for preparing pickled vegetables in western style | |
| CN104366440B (en) | A kind of processing method of the lindera glauca thick chilli sauce that dewaters | |
| CN106690181A (en) | Preparation method of chopped chili peppers | |
| CN104323184A (en) | Cabbage curing food and curing method thereof | |
| CN104397804B (en) | Fruit and vegetable juice and non-thermal preparation method thereof | |
| CN103493886A (en) | Preparation method of fruit/vegetable yoghourt pulp | |
| CN102987312A (en) | Preparation method for spicy fiddlehead | |
| CN101836721B (en) | Method for processing laba garlic | |
| CN108323732A (en) | A kind of zymotechnique for catsup and pickled vegetables | |
| CN103070436B (en) | Peach juice and preparation method thereof | |
| CN108433059A (en) | Tian jin cabbage pickled in sweet and sour and preparation method thereof | |
| CN107252070A (en) | A kind of preparation method of the poor capsicum of zinc selenium | |
| CN110692981A (en) | Preparation method of spicy and crisp pickled asparagus lettuce | |
| CN106538984B (en) | Plum juice vinasse marinated egg and preparation method thereof | |
| CN105211803A (en) | A kind of preparation technology of fresh pickles | |
| CN108323731A (en) | A kind of improved catsup and pickled vegetables high-efficient production technology | |
| CN113966824A (en) | Production method of bamboo shoot pickled pepper | |
| CN104431858A (en) | Processing method of fern and fern processed by same | |
| KR102677947B1 (en) | Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof | |
| CN110731486A (en) | Preparation method of low-sugar compound kiwi fruit jam | |
| CN102150700A (en) | Fig micro-processing technical method | |
| CN103749656A (en) | Processing process for freshly-cut apples by ozone treatment | |
| CN116138419A (en) | Fermented crisp garlic rice can and production technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130612 Termination date: 20160406 |