CN1032896C - Full-true health-care garlic tin and production method thereof - Google Patents
Full-true health-care garlic tin and production method thereof Download PDFInfo
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- CN1032896C CN1032896C CN93100661A CN93100661A CN1032896C CN 1032896 C CN1032896 C CN 1032896C CN 93100661 A CN93100661 A CN 93100661A CN 93100661 A CN93100661 A CN 93100661A CN 1032896 C CN1032896 C CN 1032896C
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Abstract
The present invention relates to a sweet-sour garlic can, a making method and a can bottle. After roots, stems and epidermises are removed from fresh and tender garlic or dry fresh garlic, the garlic is infused in prepared sweet-sour material juice for 60 to 90 days, and is soaked and scalded in the infused material juice at the temperature of 90 DEGC to 100 DEGC for 1 to 2 minutes, and then, the hot garlic is loaded in a clean apple-shaped glass bottle with a wide opening and two ears; the newly prepared sweet-sour material juice at the temperature of 75 DEGC to 78 DEGC or fruit juice is injected, and is sweltered for 15 minutes, sterilized, cooled and packaged; the can comprises the ingredients of 1500 grams of infused and mature sweet-sour garlic formed from 300 to 450 grams of white sugar, 500 to 650 grams of white vinegar or old vinegar and 15 to 25 grams of refined table salt and 1018 to 1475 grams of infused preparation juice prepared from 200 to 350 grams of water or 50 to 100 grams of fruit juice and 150 to 250 grams of water. The sweet-sour garlic keeps the function of sterilization and disease treatment of the garlic and is crisp, sweet and palatable.
Description
The present invention relates to table sugar miserable scholar garlic can and preparation method.
Before this product invention, garlic is pickled into the making of finished product, adds sweet and sour material again after generally adopting the salted and bubble of bubble salted.Salted garlic matter flavor is not only sour but also smelly, and the smell is awful for the discharge of food back.The storage container that takies in process is many, and unavoidable mosquitos and flies bites garlic.The water severe contamination garlic matter flavor of fermentation in pickling, nutrient and juice loss are serious, and be apt to deteriorate and addle.The garlic that water marinades adds sweet and sour again, because of garlic matter in water marinades flavor has pollution more, change add sweet and sour material after, the matter poor stability of distinguishing the flavor of.
CN1034473A discloses a kind of preparation method of sweet and sour garlic, the base of a fruit is removed in peeling, the garlic rice that cleans up in 74-76 ℃ of solution that contains citric acid and alum blanching 3-5 minute, under 700-740 millimetres of mercury vacuum, found time 20-30 minute, pack in the Cans, inject by 70 kilograms of vinegars the sugar-vinegar liquid of the ratio of 30 kilograms of sucrose, 1 kilogram of salt preparation.This method adopts mechanical means, adds chemical substance and strengthens rapid-result processing, and the product that processes is not living, is exactly ripe, or peppery or powder, the kind dullness, and raw material availability is low, and garlic might lose the natural function of sterilization detoxifcation.
The purpose of this invention is to provide a kind of colory sweet and sour garlic can and preparation method thereof, this sweet and sour garlic matter is distinguished the flavor of, and health without special machine processing, can be processed into the sweet and sour garlic series of products of authentic product with each veriety garlic.
Sweet and sour garlic canned pack of the present invention, by garlic, white granulated sugar, light-coloured vinegar or mature vinegar, smart salt and clean water perhaps also have fruit juice, and natural perfume material is formed.Garlic is to use white granulated sugar, light-coloured vinegar or light-coloured vinegar and mature vinegar (all being vinegars), and smart saline solution infusion was soaked the sweet and sour garlic of the maturation of scalding after 60-90 days in 90-100 ℃ sweet and sour infusion material juice.The weight ratio of each composition of can is sweet and sour garlic 1500 grams, it is white granulated sugar 300-450 gram that the mixed juice 1018-1475 of sweet and sour juice or sweet and sour and fruit juice restrains this juice, light-coloured vinegar or mature vinegar 500-650 gram, smart salt 15-25 gram, the preparation juice of water 200-350 gram or fruit juice 50-100 gram and water 150-250 gram.Sweet and sour garlic 1500 grams of preferably infusion maturation, (this juice is white granulated sugar 380-450 gram, light-coloured vinegar or mature vinegar 500-600 gram to the mixed juice 1165-1270 gram of sweet and sour juice or sweet and sour and fruit juice, smart salt 15-20 gram, the preparation juice of water 200-300 gram or fruit juice 50-100 gram and water 150-200 gram).Can add natural flavouring during not with fruit juice, as apple spice, banana spices, lichee spices, orange flavor, pineapple spices etc., its addition adds-5 gram spices by 100 kilograms of garlics,
The material juice of infusion garlic can be made red white and white two kinds of color and luster material juice, raw material mature vinegar, light-coloured vinegar, white granulated sugar, confectionery salt, clean water, its ratio is as follows: white granulated sugar 350-450 gram, light-coloured vinegar or mature vinegar 350-500 gram, smart salt 15-25 gram, water 200-250 gram, be more preferably white granulated sugar 400-450 gram, light-coloured vinegar or mature vinegar 380-420 gram, smart salt 18-21 gram, water 200-220 gram.Many like this consumptions can steep bright garlic or fresh and dried garlic 1500 grams.
White granulated sugar and mature vinegar are made into red stain juice.Light-coloured vinegar and white granulated sugar are made into white material juice.The compound method of the sweet and sour material juice of infusion is that vinegar is poured in the container, is heated to 60-70 ℃, pours sugar according to the above ratio again into, water, and smart salt is heated to boiling again, and filtration, cool to room temperature get final product.
The making step of this sweet and sour garlic can is as follows:
(1), choose do not have to damage, do not have go rotten, the free from insect pests garlic, remove coring and upper boom, peel off skin or keep 1-2 layer endothelium, press the garlic kind and size is separated;
(2) above-mentioned each veriety garlic is respectively charged in the clean container (as the vial ceramic pot) that can add a cover, charge weight is the 3/5-2/3 of vessel volume;
(3) will inject the container that fills clean bright garlic or fresh and dried garlic by the sweet and sour infusion material juice of aforementioned ratio and method preparation, cover the container cover of air-vent, the infusion time be dry product the skin garlic is arranged is about 90 days, it is fresh and tender that the skin garlic is arranged is about 70 days, no skin cutability garlic is about 60 days;
The infusion place is wanted protection against rodents, fly, mosquito, worm, is advanced before the product and after producing to want disinfection;
(4) garlic of the ripe typing of infusion is poured in the wooden basket of the bamboo basket, putting into the infusion material juice swing that is heated to 90-100 ℃ soaked boiling hot 1-2 minute, speed is picked up, pack into while hot in the clean Cans of sterilization, inject the sweet and sour material juice and the fruit juice of 75-78 ℃ of new preparation in aforementioned can composition ratio, cover clean nontoxic food vinyl cover, sultry sterilization 15 minutes, high wind is cooled to room temperature then, envelope bottle packing.
Prepare the method for the mixed juice of sweet and sour material juice or sweet and sour material juice and fruit juice, the method for making of sweet and sour material juice is identical with the compound method of infusion material juice, is divided into white and red two color and lusters.White granulated sugar and light-coloured vinegar are made into white material juice, and white granulated sugar and mature vinegar are made into red stain juice.If with fruit juice, spices just adds after being made into sweet and sour juice again, and fruit juice can be orange juice, Lychee juice etc., and spices is natural flavouring, as banana spices, apple spice, lichee spices, orange flavor pineapple spices etc.
The sweet and sour garlic can that the inventive method makes, product can keep natural colored, and matter is distinguished the flavor of tender and crisp good to eat, and the bottle cap that opens a tin under 35-38 ℃ of temperature eats 10 days flavors that never degenerate.There is not other adding preservative agent in the product, pollution-free, through Huanggang Prefecture, Hubei Province health and epidemic prevention station monitoring, total number of bacteria＜1/milliliter, coliform＜3/100 milliliters do not detect arsenic, lead, copper, meet sanitary standard fully.
Sweet and sour garlic can of the present invention is used custom-designed bottle packing, to distinguish other products.
Fig. 1 is this sweet and sour garlic can pack bottle diagrammatic sketch
These Cans 1 are apple shape wide-mouth vials, on the bottle two ears 2 are arranged, and each ear has 1 earhole, can Pendant is worn colored ribbon. Neck part has screw thread, matches with the bottle cap screw thread. These Cans are made of flint glass.
Embodiment 1-6
Choose the bright garlic of bright garlic or dry product, the clean method of epidermis is gone in employing, remove coring and upper boom, peel off full skin or reservation 1-2 layer skin, keep the garlic profile complete, the health cleaning in the clean bottle of packing into, is pressed listed condition batching infusion in the table 1, the infusion bottle adds ventilating cover, disinfection is wanted in the place, and no mosquito is poured the garlic of infusion maturation in the bamboo basket into, in being heated to 98-100 ℃ infusion material juice, soak and scalded 1-2 minute, pack into while hot in the clean special-purpose Cans of sterilizing, inject the sweet and sour fruit juice of the 75-78 ℃ of heat of preparing in the material ratio of table 2, the sultry sterilization of loam cake is after 15 minutes, the high wind cooling gets final product with non-toxic plastic sealing bottleneck.
The infusion material juice among the embodiment 1-6 and the compound method of sweet and sour fruit juice are undertaken by aforesaid method.The sweet and sour garlic perfume (or spice) that each example draws, crisp sweet good to eat maintains the function of garlic sterilizing disease-preventing.
Table 1 garlic infusion condition
Annotate: add smart salt 80 grams by per 5 kilograms of garlics after 1, example 5 peeling garlic rice are cleaned, stir evenly, pickled the infusion of bottling behind the filter solid carbon dioxide 2 hours.
After notes 2, example 6 go full skin garlic rice to clean, add the smart salt of 100 grams, mix thoroughly, pickled 2 hours, bottle infusion behind the filter solid carbon dioxide by per 5 kilograms of garlics.
The proportioning of sweet and sour fruit juice in table 2 can
Annotate: the spices addition adds the 2-5 gram by 100 kilograms of sweet and sour garlics
Claims (5)
1, a kind of sweet and sour garlic can, by garlic, white granulated sugar, light-coloured vinegar or mature vinegar, confectionery salt and clean water are formed, it is characterized in that garlic is a coring, upper boom, no skin or have the nothing of 1-2 layer endothelium to damage bright, dried garlic is by weight infusion garlic 1500 grams, restrain with white granulated sugar 350-450, light-coloured vinegar or mature vinegar 350-500 gram, smart salt 15-25 gram, water 200-250 gram, use white granulated sugar, light-coloured vinegar or light-coloured vinegar and mature vinegar, the juice bubble that confectionery salt and water are mixed with is after 60-90 days, ripe sweet and sour garlic in this infusion juice of 90-100 ℃ after blanching 1-2 minute, the composition weight ratio of sweet and sour garlic can is into hot sweet and sour garlic 1500 grams, the mixed juice 1018-1475 gram of sweet and sour juice or sweet and sour juice and fruit juice, its sweet and sour juice is white granulated sugar 300-450 gram, light-coloured vinegar or mature vinegar 500-650 gram, smart salt 15-25 gram, the preparation juice of water 200-350 gram, the mixed juice of sweet and sour juice and fruit juice is a white granulated sugar 300-450 gram, light-coloured vinegar or mature vinegar 500-650 gram, smart salt 15-25 gram, the preparation juice of fruit juice 50-100 gram and water 150-250 gram.
2, sweet and sour garlic can as claimed in claim 1, the composition weight ratio that it is characterized in that this can is to use white granulated sugar, light-coloured vinegar, perhaps light-coloured vinegar and mature vinegar, smart salt, juice infusion that water is mixed with and the ripe sweet and sour garlic of blanching 1500 grams, the mixed juice 1165-1270 gram of sweet and sour juice or sweet and sour juice and fruit juice, its sweet and sour juice is white granulated sugar 380-450 gram, light-coloured vinegar or mature vinegar 500-600 gram, smart salt 15-20 gram, water 200-300 gram preparation juice, the mixed juice of sweet and sour juice and fruit juice is a white granulated sugar 380-450 gram, light-coloured vinegar or mature vinegar 500-600 gram, smart salt 15-20 gram, the preparation juice of fruit juice 50-100 gram and water 150-200 gram.
3, sweet and sour garlic can as claimed in claim 3 is characterized in that aquatic foods, dried garlic infusion become the composition weight ratio of the infusion juice of sweet and sour garlic, bubble garlic 1500 grams, restrain with white granulated sugar 400-450, light-coloured vinegar or mature vinegar 380-420 gram, smart salt 18-21 gram, water 200-220 gram.
4, sweet and sour garlic can as claimed in claim 1, it is characterized in that it is that light-coloured vinegar or mature vinegar are heated to 60-70 ℃ that bright, dried garlic infusion becomes the infusion juice of sweet and sour garlic, again with the white granulated sugar of proportional quantities, water, smart salt Hybrid Heating to seething with excitement, filter, be cooled to room temperature juice.
5, the preparation method of the described sweet and sour garlic can of claim 1 is characterized in that being undertaken by following step,
(1) choose and do not have to damage, do not have and go rotten, the free from insect pests garlic is removed coring and upper boom, peels off full skin or reservation 1-2 layer endothelium, and by kind and size separately,
(2) above-mentioned classification is good garlic is respectively charged in the clean container such as vial or ceramic pot that can add a cover, and charge weight is vessel volume 3/5-2/3,
(3) by bubble garlic 1500 grams, restrain with white granulated sugar 350-450, light-coloured vinegar or mature vinegar 350-500 gram, smart salt 15-25 gram, the weight ratio of water 200-250 gram, earlier light-coloured vinegar or mature vinegar are heated to 60-70 ℃, mix being added to boiling, filtering, be cooled to room temperature and make garlic infusion juice again with white granulated sugar, water, smart salt, inject the container of above-mentioned (2), cover the container cover of air-vent, bubble garlic 60-90 days
(4) garlic of the ripe typing of infusion is poured in the wooden basket of the bamboo basket, scalded 1-2 minute being heated to 90-100 ℃ of juice swing that is used for the infusion garlic, pack into while hot after picking up in the clean Cans of sterilization, inject the mixed juice of the 75-78 ℃ of sweet and sour juice of proportional quantities or sweet and sour juice and fruit juice, also can add 2-5 gram spices during not with fruit juice by 100 kilograms of sweet and sour garlics, add top cover labyrinth, sultry sterilization after 15 minutes, high wind cooling room temperature gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93100661A CN1032896C (en) | 1993-01-01 | 1993-01-01 | Full-true health-care garlic tin and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93100661A CN1032896C (en) | 1993-01-01 | 1993-01-01 | Full-true health-care garlic tin and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1078357A CN1078357A (en) | 1993-11-17 |
| CN1032896C true CN1032896C (en) | 1996-10-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93100661A Expired - Fee Related CN1032896C (en) | 1993-01-01 | 1993-01-01 | Full-true health-care garlic tin and production method thereof |
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| CN (1) | CN1032896C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087594C (en) * | 1999-09-16 | 2002-07-17 | 洪双龙 | Making process of deodorized sweet and sour garlic |
| CN101120764B (en) * | 2007-08-31 | 2010-09-29 | 浙江大学 | Method for preparing sour garlic containing natural iodine |
| CN101708041B (en) * | 2009-05-04 | 2013-02-20 | 杨显林 | Deep processing, packaging and marketing of Liangshan fresh purple peel garlic bulb |
| CN112998229B (en) * | 2021-02-07 | 2023-05-05 | 重庆渝玫食品有限公司 | Garlic soaking process and automatic filling system thereof |
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1993
- 1993-01-01 CN CN93100661A patent/CN1032896C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1078357A (en) | 1993-11-17 |
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