CN103284105B - A kind of manufacture method of sugar and vinegar pickled sweet garlic - Google Patents

A kind of manufacture method of sugar and vinegar pickled sweet garlic Download PDF

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Publication number
CN103284105B
CN103284105B CN201310226752.5A CN201310226752A CN103284105B CN 103284105 B CN103284105 B CN 103284105B CN 201310226752 A CN201310226752 A CN 201310226752A CN 103284105 B CN103284105 B CN 103284105B
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bulbus allii
sweet
garlic
sugar
gained
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CN103284105A (en
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胡传银
张�浩
崔家坤
李华凤
胡海清
武超
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Xuzhou Ja Tianma Food Co Ltd
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Xuzhou Ja Tianma Food Co Ltd
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    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses the manufacture method of a kind of sugar and vinegar pickled sweet garlic, main technical schemes is to select fresh garlic head, Fructus Lycopersici esculenti raw material, processed, pickle 24 hours, sweet and sour pickling 30 days is sugar and vinegar pickled sweet garlic, the invention have the advantage that and use the Fructus Lycopersici esculenti that VC content is higher to pickle together with Bulbus Allii, can effectively reduce the nitrite produced in curing process, product special flavour is unique, sanitary index every hectogram sample coliform is less than 30, Bulbus Allii, the nutritional labeling perfection of Fructus Lycopersici esculenti retain, taste is pleasant, is all-ages healthy seasoned food.

Description

A kind of manufacture method of sugar and vinegar pickled sweet garlic
Technical field
The present invention is the manufacture method of a kind of salted & preserved vegetable, is particularly well-suited to the manufacture method of sugar and vinegar pickled sweet garlic.
Background technology
Bulbus Allii was hot food originally, upper liver-fire of overeating, but the garlic in syrup soaking out with rice vinegar and white sugar, no The only pungent of Bulbus Allii alleviates, and its hot property also becomes to relax, and traditional processing method is easily generated nitrous acid in the course of processing Salt, nitrite is very harmful to human body, and the present invention adds the new fresh tomato that VC content is higher in curing process, and VC can Eliminating or the generation of suppression nitrite, Fructus Lycopersici esculenti also can improve the local flavor of product.
Summary of the invention
The manufacture method of a kind of sugar and vinegar pickled sweet garlic, is to carry out as follows with fresh garlic head, Fructus Lycopersici esculenti for raw material:
(1) select fresh free from insect pests, the Bulbus Allii head of mechanical wound, process within gathering 48 hours, prune Bulbus Allii fibrous root, Bulbus Allii Stalk, peels off crust, stays the edible tender garlic skin of one to two-layer, cleans；
(2) the Bulbus Allii marinating after cleaning, salting period 20 24 hours, saline is with, water, Sal, the dioxy of 38% Change chlorine, by weight, water: Sal: the chlorine dioxide of 38%=: 100:6 10:0.011 0.013 is formulated, and 10 12 is little Time change primary brine, brine strength is ibid；
(3) pull Bulbus Allii out, drip moisture removal, air-dry in the cool；
(4) selecting Folium Styracis Suberifoliae sand flesh Fructus Lycopersici esculenti, clean, sterilization, sterilizing time 8 10 minutes, bactericidal liquid is with water, the two of 38% Chlorine monoxid, VC, by weight, water: the chlorine dioxide of 38%: VC=100:0.012 0.014:0.11 0.14 is formulated, kills De-epithelization after bacterium, breaks into beans with beater Fructus Lycopersici esculenti, and Folium Styracis Suberifoliae mushy water-melon pulp Fructus Lycopersici esculenti VC content is higher, every hectogram sample VC content 30 More than Hao Ke, the content of Citrin more than 700 milligrams, salted & preserved vegetable adds a certain amount of VC and can stop the generation of nitrite, Through test Citrin, VC there is booster action；
(5) preparation of sweet-and-sour liquid, sweet-and-sour liquid with rice vinegar, the tomato sauce of step (4) gained, white sugar by weight, rice Vinegar: the tomato sauce of step (4) gained: white sugar=100:70 75:40 45 is formulated, first white sugar is put into rice vinegar Stirring is allowed to be completely dissolved, and adds tomato sauce；
(6) being put into by the Bulbus Allii of step (3) gained in the sweet-and-sour liquid of step (5) gained, Bulbus Allii with the ratio of sweet-and-sour liquid is, Bulbus Allii head: sweet-and-sour liquid=100:80 90, first puts in curing container by Bulbus Allii head, then adds a certain amount of sweet-and-sour liquid, Bulbus Allii Head can not expose liquid level, seals container and turns over Bulbus Allii once in about 15 days, pickles 30 days and be sugar and vinegar pickled sweet garlic；
Effect: sanitary index every hectogram sample coliform is less than 30, the nutritional labeling perfection of Bulbus Allii retains, and taste is suitable People.
Example one
(1) select fresh free from insect pests, the Bulbus Allii head of mechanical wound, process within gathering 48 hours, prune Bulbus Allii fibrous root, Bulbus Allii Stalk, peels off crust, stays the edible tender garlic skin of one to two-layer, cleans；
(2) the Bulbus Allii marinating after cleaning, salting period 20 hours, saline is with, water, Sal, the titanium dioxide of 38% Chlorine, by weight, water: Sal: the chlorine dioxide of 38%=: 100:6:0.013 is formulated, within 10 hours, changes primary brine, saline Concentration is ibid；
(3) pull Bulbus Allii out, drip moisture removal, air-dry in the cool；
(4) selecting Folium Styracis Suberifoliae sand flesh Fructus Lycopersici esculenti, clean, sterilization, sterilizing time 8 minutes, bactericidal liquid is with water, the titanium dioxide of 38% Chlorine, VC, by weight, water: the chlorine dioxide of 38%: VC=100:0.014:0.14 is formulated, de-epithelization after sterilization, with beating Pulp grinder breaks into beans Fructus Lycopersici esculenti；
(5) preparation of sweet-and-sour liquid, sweet-and-sour liquid with rice vinegar, the tomato sauce of step (4) gained, white sugar by weight, rice Vinegar: the tomato sauce of step (4) gained: white sugar=100:70:40 is formulated, first puts into white sugar rice vinegar stirring and is allowed to It is completely dissolved, adds tomato sauce；
(6) being put into by the Bulbus Allii of step (3) gained in the sweet-and-sour liquid of step (5) gained, Bulbus Allii with the ratio of sweet-and-sour liquid is, Bulbus Allii head: sweet-and-sour liquid=100:80, first puts in curing container by Bulbus Allii head, then adds a certain amount of sweet-and-sour liquid, and Bulbus Allii is not Liquid level can be exposed, seal container and turn over Bulbus Allii once in about 15 days, pickle 30 days and be sugar and vinegar pickled sweet garlic.
Example two
(1) select fresh free from insect pests, the Bulbus Allii head of mechanical wound, process within gathering 48 hours, prune Bulbus Allii fibrous root, Bulbus Allii Stalk, peels off crust, stays the edible tender garlic skin of one to two-layer, cleans；
(2) the Bulbus Allii marinating after cleaning, salting period 24 hours, saline is with, water, Sal, the titanium dioxide of 38% Chlorine, by weight, water: Sal: the chlorine dioxide of 38%=: 100:10:0.011 is formulated, within 12 hours, changes primary brine, saline Concentration is ibid；
(3) pull Bulbus Allii out, drip moisture removal, air-dry in the cool；
(4) selecting Folium Styracis Suberifoliae sand flesh Fructus Lycopersici esculenti, clean, sterilization, sterilizing time 10 minutes, bactericidal liquid is with water, the titanium dioxide of 38% Chlorine, VC, by weight, water: the chlorine dioxide of 38%: VC=100:0.011:0.12 is formulated, de-epithelization after sterilization, with beating Pulp grinder breaks into beans Fructus Lycopersici esculenti；
(5) preparation of sweet-and-sour liquid, sweet-and-sour liquid with rice vinegar, the tomato sauce of step (4) gained, white sugar by weight, rice Vinegar: the tomato sauce of step (4) gained: white sugar=100:75:45 is formulated, first puts into white sugar rice vinegar stirring and is allowed to It is completely dissolved, adds tomato sauce；
(6) being put into by the Bulbus Allii of step (3) gained in the sweet-and-sour liquid of step (5) gained, Bulbus Allii with the ratio of sweet-and-sour liquid is, Bulbus Allii head: sweet-and-sour liquid=100:90, first puts in curing container by Bulbus Allii head, then adds a certain amount of sweet-and-sour liquid, and Bulbus Allii is not Liquid level can be exposed, seal container and turn over Bulbus Allii once in about 15 days, pickle 30 days and be sugar and vinegar pickled sweet garlic.
Example three
(1) select fresh free from insect pests, the Bulbus Allii head of mechanical wound, process within gathering 48 hours, prune Bulbus Allii fibrous root, Bulbus Allii Stalk, peels off crust, stays the edible tender garlic skin of one to two-layer, cleans；
(2) the Bulbus Allii marinating after cleaning, salting period 22 hours, saline is with, water, Sal, the titanium dioxide of 38% Chlorine, by weight, water: Sal: the chlorine dioxide of 38%=: 100:8:0.012 is formulated, within 11 hours, changes primary brine, saline Concentration is ibid；
(3) pull Bulbus Allii out, drip moisture removal, air-dry in the cool；
(4) selecting Folium Styracis Suberifoliae sand flesh Fructus Lycopersici esculenti, clean, sterilization, sterilizing time 9 minutes, bactericidal liquid is with water, the titanium dioxide of 38% Chlorine, VC, by weight, water: the chlorine dioxide of 38%: VC=100:0.013:0.12 is formulated, de-epithelization after sterilization, with beating Pulp grinder breaks into beans Fructus Lycopersici esculenti；
(5) preparation of sweet-and-sour liquid, sweet-and-sour liquid with rice vinegar, the tomato sauce of step (4) gained, white sugar by weight, rice Vinegar: the tomato sauce of step (4) gained: white sugar=100:72:42 is formulated, first puts into white sugar rice vinegar stirring and is allowed to It is completely dissolved, adds tomato sauce；
(6) being put into by the Bulbus Allii of step (3) gained in the sweet-and-sour liquid of step (5) gained, Bulbus Allii with the ratio of sweet-and-sour liquid is, Bulbus Allii head: sweet-and-sour liquid=100:85, first puts in curing container by Bulbus Allii head, then adds a certain amount of sweet-and-sour liquid, and Bulbus Allii is not Liquid level can be exposed, seal container and turn over Bulbus Allii once in about 15 days, pickle 30 days and be sugar and vinegar pickled sweet garlic.

Claims (1)

1. a manufacture method for sugar and vinegar pickled sweet garlic, is characterized in that carrying out as follows with fresh garlic head, Fructus Lycopersici esculenti for raw material:
(1) select fresh free from insect pests, the Bulbus Allii head of mechanical wound, process within gathering latter 48 hours, prune Bulbus Allii fibrous root, Bulbus Allii Stalk, peels off crust, stays the edible tender garlic skin of one to two-layer, cleans；
(2) the Bulbus Allii head marinating after cleaning, salting period 20 24 hours, saline is with water, Sal, the dioxy of 38% Change chlorine, by weight, water: Sal: chlorine dioxide=100 of 38%: 6 10: 0.011 0.013 is formulated, 10 Within 12 hours, changing primary brine, brine strength is ibid；
(3) pull Bulbus Allii out, drip moisture removal, air-dry in the cool；
(4) selecting Folium Styracis Suberifoliae sand flesh Fructus Lycopersici esculenti, clean, sterilization, sterilizing time 8 10 minutes, bactericidal liquid is with water, the dioxy of 38% Change chlorine, VC, by weight, water: the chlorine dioxide of 38%: VC=100:0.012 0.014: 0.11 0.14 is formulated, De-epithelization after sterilization, breaks into beans with beater Fructus Lycopersici esculenti；
(5) preparation of sweet-and-sour liquid, sweet-and-sour liquid with rice vinegar, the tomato sauce of step (4) gained, white sugar by weight, rice vinegar: step Suddenly the tomato sauce of (4) gained: white sugar=100: 70 75: 40 45 is formulated, first white sugar is put into rice vinegar and stirs Mix and be allowed to be completely dissolved, add tomato sauce；
(6) being put into by the Bulbus Allii of step (3) gained in the sweet-and-sour liquid of step (5) gained, Bulbus Allii with the ratio of sweet-and-sour liquid is, Bulbus Allii Head: sweet-and-sour liquid=100: 80 90, first puts in curing container by Bulbus Allii head, then adds a certain amount of sweet-and-sour liquid, Bulbus Allii Liquid level can not be exposed, seal container and turn over Bulbus Allii once in 15 days, pickle 30 days and be sugar and vinegar pickled sweet garlic.
CN201310226752.5A 2013-06-08 2013-06-08 A kind of manufacture method of sugar and vinegar pickled sweet garlic Active CN103284105B (en)

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Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103783460A (en) * 2013-09-24 2014-05-14 高磊 Preparation method of sweet and sour garlic
CN104351697A (en) * 2014-10-15 2015-02-18 朱兴初 Production method of white sugar garlic
CN106465874A (en) * 2015-08-18 2017-03-01 菏泽天鸿果蔬有限公司 A kind of processing technique of the sugar-vinegar garlic with flavour

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1613365A (en) * 2004-11-30 2005-05-11 胡传银 Production for quick-freezing Chinese yam powder
CN102138667A (en) * 2010-01-29 2011-08-03 吴思国 Sweet and sour garlic clove
CN102342465A (en) * 2011-05-25 2012-02-08 聂中良 Salting method of sugar-vinegar garlic

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1613365A (en) * 2004-11-30 2005-05-11 胡传银 Production for quick-freezing Chinese yam powder
CN102138667A (en) * 2010-01-29 2011-08-03 吴思国 Sweet and sour garlic clove
CN102342465A (en) * 2011-05-25 2012-02-08 聂中良 Salting method of sugar-vinegar garlic

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
家庭腌糖蒜的方法;不详;《东北新闻网http://society.nen.com.cn/system/2012/12/20/010171620.shtml》;20121220;第357页右栏第2.6节 *
蔬菜、腌菜亚硝酸盐测定及VC对亚硝酸盐阻断;李珊 等;《中国公共卫生》;20040310;第20卷(第3期);附件第2页的正文部分 *

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