CN102613504B - Method for fast processing pickled garlic - Google Patents
Method for fast processing pickled garlic Download PDFInfo
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- CN102613504B CN102613504B CN2012100997938A CN201210099793A CN102613504B CN 102613504 B CN102613504 B CN 102613504B CN 2012100997938 A CN2012100997938 A CN 2012100997938A CN 201210099793 A CN201210099793 A CN 201210099793A CN 102613504 B CN102613504 B CN 102613504B
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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 rapid processing laba garlic, belong to food processing technology field.
Background technology
The 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 yields, occupy first place in the world, but because the working ability of China garlic is low, China's garlic consumption mostly is directly edible, and outlet also mostly is the directly exported head of garlic, and domestic garlic processing mostly is preliminary working, product form is comparatively single, as garlic powder, garlic juice, dewatered garlic flake etc.
Laba garlic is the traditional food of northern China, and a lot of families can make laba garlic 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 laba garlic product of garlic.But this mode can only be pickled in 12～February, be subjected to seasonal restriction, and the production cycle was longer, and product with stable quality is relatively poor, and shelf life of products is shorter, was suitable for family's self-control, was unsuitable for suitability for industrialized production.For solving these drawbacks of traditional laba garlic technique, in recent years there are successively a lot of new technologies to begin to be applied in the making of laba garlic, Li Xihong etc. pass through CO
2And acetic acid gas fumigation legal system makes laba garlic, can complete in 10～15 days.Gao Zhenjiang etc. shorten to about 4 days the production cycle of laba garlic by the pickled laba garlic of pulsation pressure technology; Ma Yongkun etc. adopt the laba garlic of superhigh pressure technique processing different flavor, to reduce to 1～5 day the production cycle, compare with the manufacture craft of traditional laba garlic the production cycle that has greatly shortened laba garlic, but this compares with other processed food, production cycle is still longer, and the room for improvement of its process technology technique is still very large.The method by adding the allyl cysteine sulfoxide in the laba garlic soak such as Zhao Guanghua is by slowing down the degraded of cyanine, shelf-life of laba garlic was extended to 3～6 months by traditional 1～2 month, but the method preservation effect is still undesirable.
High-density CO 2 technology (Dense phase carbondioxide, DPCD) can be issued at cryogenic conditions the purpose of sterilization and blunt enzyme, and can keep to greatest extent nutrition and the local flavor of food, 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 are conducive to the process of laba garlic, so the high-density CO 2 technology is a kind of effective technology means of improving laba garlic technique.
High static pressure technology (High Hydrastatic Pressure, HHP) claim again superhigh pressure technique, and the pressure of 100～1000MPa can be provided at normal temperatures, the trophosome that kills various microorganisms in food, organoleptic quality and the nutritive value of maintenance product.The laba garlic that adopts superhigh pressure technique to process after packing not only can destroy the eucaryotic cell structure of garlic, accelerate the green change of garlic, can also effectively kill at low temperatures spoilage organisms and pathogenic bacteria, in the time of the trophism of assurance product and security, extend the shelf life to 12 month (low temperature or normal temperature are preserved) of product.
Summary of the invention
A kind of method that the purpose of this invention is to provide rapid processing laba garlic, the method can shorten the production cycle of laba garlic, and the seasonality restriction of breaking the laba garlic making 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 laba garlic provided by the invention comprises the steps:
(1) garlic that will newly gather in the crops is processed through refrigeration;
(2) peel off crust and the inner membrance of described garlic, then water cleans up and drains away the water;
(3) garlic after cleaning being carried out high-density CO 2 processes; Then described garlic of processing through high-density CO 2 is mixed with vinegar;
(4) mixture with described garlic and vinegar namely gets laba garlic through ultra high pressure treatment.
In above-mentioned method, the temperature that described in step (1), refrigeration is processed can be 4 ℃～8 ℃, specifically can be 4 ℃ or 6 ℃, and the time can be 15 days～and 20 days.
In above-mentioned method, the temperature that high-density CO 2 described in step (3) is processed can be 55 ℃～65 ℃, 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 above-mentioned method, the garlic of processing through high-density CO 2 described in 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 above-mentioned method, described in step (4), the pressure of ultra high pressure treatment can be 400MPa～550MPa, specifically can be 450MPa or 550MPa, and the time can be 10min～20min, specifically can be 10min or 20min
Laba garlic products taste provided by the invention is clear and melodious, and entire body is dark green, and the taste meta-acid is little peppery, compares with the laba garlic product 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 laba garlic color of preserving by 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) adopt the method processing laba garlic production cycle greatly to shorten, improved the production efficiency of enterprise;
(2) adopt the method processing laba garlic date of manufacture not to be subject to seasonal restrictions, enterprise can realize annual serialization production;
(3) the method is compared with other laba garlic processing methods, and the laba garlic fragrance of making is stronger, and quality is homogeneous more also.
(4) adopt the laba garlic shelf-life of the method processing to extend to 12 months by 1～2 month.
The specific embodiment
The experimental technique that uses in following embodiment is conventional method if no special instructions.
In following embodiment, material used, reagent etc., if no special instructions, all can obtain from commercial channels.
Embodiment 1, processing laba garlic
(1) selecting of vinegar and raw material garlic: the selecting of vinegar and raw material garlic: select the aromatic making vinegar of taste standby; Select 4 ℃ of deepfreezes 15～20 days fresh, individual large, without the purple skin that goes rotten, do not germinate or the white skin head of garlic.
(2) distinguish with go to the top: with garlic-splitting-and, remove the little garlic clove of the garlic heart, excision garlic top.
(3) remove the peel, clean and drain: remove crust and the inner membrance of garlic clove, and reject the abnormal garlic clove such as the machinery wound is arranged, go rotten; Then wash, the garlic clove after cleaning is placed in Lou drains surface moisture on sieve.
(4) high-density CO 2 is processed: the garlic clove that drains is placed in the DPCD reactor carries out the high-density CO 2 processing, the control treatment conditions are: the temperature of 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 processing through high-density CO 2, take appropriate garlic according to the packing container size, and be to pour vinegar at 1: 1 by the ratio of quality and the number of copies of garlic and vinegar, then pack.
(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 laba garlic products taste of the present embodiment processing is clear and melodious, and entire body is dark green, and the taste meta-acid is little peppery, compares with the laba garlic product 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 laba garlic color of preserving by low temperature is more emerald green, and mouthfeel is clearer and more melodious, and quality is better than normal temperature and preserves.
Embodiment 2, processing laba garlic
(1) selecting of vinegar and raw material garlic: the selecting of vinegar and raw material garlic: select the aromatic making vinegar of taste standby; Select 6 ℃ of deepfreezes 15～20 days fresh, individual large, without the purple skin that goes rotten, do not germinate or the white skin head of garlic.
(2) distinguish with go to the top: with garlic-splitting-and, remove the little garlic clove of the garlic heart, excision garlic top.
(3) remove the peel, clean and drain: remove crust and the inner membrance of garlic clove, and reject the abnormal garlic clove such as the machinery wound is arranged, go rotten, then wash, the garlic clove after cleaning is placed in to sieve with Louing drains surface moisture.
(4) high-density CO 2 is processed: the garlic sheet is placed in the DPCD reactor processes, 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 processing through high-density CO 2, take appropriate garlic according to the packing container size, and be to pour vinegar at 4: 3 by the ratio of quality and the number of copies of garlic and vinegar, pack.
(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 laba garlic products taste of the present embodiment processing is clear and melodious, and entire body is dark green, and the taste meta-acid is little peppery, compares with the laba garlic product 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 with reference to better enforcement, the present invention is had been described in detail, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not breaking away from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.
Claims (1)
1. the method for a rapid processing laba garlic, comprise the steps:
(1) garlic that will newly gather in the crops is processed through refrigeration; The temperature that described refrigeration is processed is 4 ℃～8 ℃, and the time is 15 days～20 days;
(2) peel off crust and the inner membrance of described garlic, then water cleans up and drains away the water;
(3) garlic after cleaning being carried out high-density CO 2 processes; Then described garlic of processing through high-density CO 2 is mixed with vinegar; The temperature that described high-density CO 2 is processed is 55 ℃～65 ℃, and pressure is 10MPa～15MPa, and be 3min～5min pressure rising time, and the dwell time is 30min～40min, and the release time is 3min～5min; Described is (1～4) through the garlic of high-density CO 2 processing and the ratio of quality and the number of copies of vinegar: (1～3);
(4) mixture with described garlic and vinegar namely gets laba garlic through ultra high pressure treatment; The pressure of described ultra high pressure treatment is 400MPa～550MPa, and the time is 10min～20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012100997938A CN102613504B (en) | 2012-04-06 | 2012-04-06 | Method for fast processing pickled garlic |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100997938A CN102613504B (en) | 2012-04-06 | 2012-04-06 | Method for fast processing pickled garlic |
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| CN102613504A CN102613504A (en) | 2012-08-01 |
| CN102613504B true CN102613504B (en) | 2013-06-12 |
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| CN2012100997938A Expired - Fee Related CN102613504B (en) | 2012-04-06 | 2012-04-06 | Method for fast processing pickled garlic |
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Families Citing this family (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 |
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Family Cites Families (1)
| 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 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
|---|
| BING BAI，etal..Mechanism of the Greening Color Formation of "Laba" Garlic,a Traditional Homemade Chinese Food Product.《J. Agric. Food Chem》.2005,(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》.2005,(第53期), * |
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