CN103315242A - Manufacturing method of tomato watermelon sweet and sour garlic - Google Patents
Manufacturing method of tomato watermelon sweet and sour garlic Download PDFInfo
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- CN103315242A CN103315242A CN2013102302410A CN201310230241A CN103315242A CN 103315242 A CN103315242 A CN 103315242A CN 2013102302410 A CN2013102302410 A CN 2013102302410A CN 201310230241 A CN201310230241 A CN 201310230241A CN 103315242 A CN103315242 A CN 103315242A
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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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Abstract
The invention discloses a manufacturing method of tomato watermelon sweet and sour garlic, and the main technology scheme is as following: selecting fresh tomatoes, watermelons and garlic as raw material; rough machining and brine preserving the raw material for 24 hours; and preserving the raw material with sugar and vinegar for 30 days to get tomato watermelon sweet and sour garlic. The advantages of the present invention are that the tomatoes, the watermelons, the garlic, the sugar and the rice vinegar are prepared in a certain proportion; no additive is added; health index is lower than 30 coliforms every hundred gram sample; the nutrient composition of the garlic is perfectly reserved; the color, scent and taste are good; the sweet and sour garlic is used as a health seasoning foodstuff suitable to people of all ages.
Description
Technical field
The present invention is a kind of preparation method of salted ﹠ preserved vegetable, is specially adapted to the preparation method of the sweet and sour sweet garlic of tomato watermelon.
Background technology
Garlic integrates the medicinal and health-care components of kind more than 100, and wherein the sulfur-bearing volatile matter is 43 kinds, 13 kinds of sulfuration sulfinic acid (as allicin) ester classes, 9 kinds in amino acid, 8 kinds of peptide classes, 12 kinds of glucosides, 11 kinds of enzymes.In addition, alliin is the unique composition of garlic, when entering blood, it just becomes allicin, even diluting 100,000 times, this allicin still can kill typhoid bacillus in moment, shigella dysenteriae, influenza virus etc., garlic can also enhance metabolism, reduce the content of cholesterol and triglycerides, and have hypotensive, hypoglycemic effect, so to hypertension, high fat of blood, artery sclerosis, diabetes etc. have certain curative effect, garlic is hot food, overeat and go up irascibility easily, garlic and watermelon, tomato is soaked with rice vinegar and white sugar can produce beyond thought effect, and not only the pungent of garlic has alleviated, and its hot property also becomes and relaxed and look, fragrance is all good, in curing process, added the generation that the higher tomato of VC content and VC could eliminate or be suppressed at nitrite in the curing process, watermelon, tomato also improves the local flavor of product.
Summary of the invention
The preparation method of the sweet and sour garlic of a kind of tomato watermelon is that primary raw material is aided with white granulated sugar, rice vinegar and carries out as follows with tomato, watermelon, garlic:
(1) select fresh free from insect pests, the mechanical fresh garlic head of hindering of nothing, the back of gathering in time processes, and the head of garlic fibrous root of pruning, garlic obstruct, peel off crust, distinguish keeps the tender skin of edible garlic clove, cleans, sterilization 5-10 minutes, bactericidal liquid is with water, 38% chlorine dioxide, VC, by weight, water: 38% chlorine dioxide: VC=100:0.0044-0.0048:0.071-0.075 is formulated;
(2) the garlic clove marinating after the sterilization, salting period 20-24 hours, salt solution be with water, salt by weight, water: salt=100:3-6 is formulated, changes primary brine midway, brine strength is the same;
(3) pull garlic clove out, drop is except moisture, and is air-dry in the cool;
(4) select aspermous watermelon, the taking-up melon pulp of cutting open a watermelon breaks into slurry to flesh of Pulp Citrulli with beater;
(5) select the mushy water-melon pulp Fructus Lycopersici esculenti, Fructus Lycopersici esculenti is put into the polybag tying, under 25-30 ℃ of temperature, placed 20-30 hours, make tomato softening, remove the tomato sterilization, sterilizing time 5-10 minutes, bactericidal liquid is with water, 38% chlorine dioxide, VC, by weight, water: 38% chlorine dioxide: VC=100:0.0072-0.0078:0.12-0.14, peeling breaks into strained tomatoes to tomato with beater then;
(6) making of watermelon strained tomatoes, the watermelon strained tomatoes with the strained tomatoes of the Citrullus vulgaris pulp of step (4) gained, step (5) gained, rice vinegar, white sugar by weight, strained tomatoes: Citrullus vulgaris pulp: rice vinegar: white sugar=25-30:25-20:25-30:25-20 is formulated;
(7) garlic clove of step (3) gained is put into the watermelon strained tomatoes of step (6) gained, the ratio of garlic clove and watermelon strained tomatoes is, garlic clove: watermelon strained tomatoes=40-45:60-55, earlier garlic clove is put into curing container, and then add a certain amount of watermelon strained tomatoes, garlic clove can not expose liquid level, and airtight container turned over garlic once about 15 days, pickles to be the sweet and sour garlic of tomato watermelon in 30 days.
Example one
(1) selects fresh free from insect pests, nothing fresh garlic head mechanically, head of garlic fibrous root, garlic stalk are peelled off crust, distinguish 10.5 kilogram is pruned, the tender skin that keeps edible garlic clove, clean, sterilization 5 minutes, bactericidal liquid is with water, 38% chlorine dioxide, VC, by weight, water: 38% chlorine dioxide: VC=100:0.0048:0.075 is formulated;
(2) the garlic clove marinating after the sterilization, salting period 20 hours, salt solution be with water, salt by weight, water: salt=100:3 is formulated, changes primary brine midway, brine strength is the same;
(3) pull garlic clove out, drop is except moisture, and air-dry in the cool, garlic clove weight is 9.5 kilograms;
(4) select 4.5 kilograms of aspermous watermelons, the taking-up melon pulp of cutting open a watermelon breaks into slurry to flesh of Pulp Citrulli with beater, breaks into 3.1 kilograms of the weight of the later watermelon jam of slurry;
(5) select 6 kilograms of mushy water-melon pulp Fructus Lycopersici esculentis, Fructus Lycopersici esculenti is put into the polybag tying, under 25-30 ℃ of temperature, placed 20-30 hours, make tomato softening, sterilization, sterilizing time 5 minutes, bactericidal liquid is with water, 38% chlorine dioxide, VC, by weight, water: 38% chlorine dioxide: VC=100:0.0078:0.14, peeling breaks into strained tomatoes to tomato with beater then, breaks into 4.2 kilograms of the later weight of strained tomatoes;
(6) making of watermelon strained tomatoes, get 2.8 kilograms of Citrullus vulgaris pulps, 4.2 kilograms of 4.2 kilograms of strained tomatoes, the rice vinegars of step (5) gained, 2.8 kilograms of the white sugar of step (4) gained, earlier white granulated sugar is dissolved in the rice vinegar, again Citrullus vulgaris pulp, catsup are added successively and to stir about 14 kilograms of watermelon strained tomatoes;
(7) earlier the garlic clove of step (3) gained is put into curing container for 9.5 kilograms, and then add 14 kilograms of the watermelon strained tomatoes of step (6) gained, airtight container turned over garlic once about 15 days, pickled to be the sweet and sour garlic of tomato watermelon in 30 days;
Effect: color and luster is ruddy, and is muddy and not turbid, is able to eat the sweet garlic of a lobe, and fragrance is honest, ladles out one little spoonful of soup juice, and more there is the salubrious flavor of that tomato, watermelon to melt and passes through wherein, be the healthy flavouring that suits the taste of both old and young, the every hectogram sample of microbiological indicator coliform is less than 30.
Example two
(1) selects fresh free from insect pests, nothing fresh garlic head mechanically, head of garlic fibrous root, the garlic stalk of pruning is peelled off crust, distinguish, the tender skin that keeps edible garlic clove, clean, sterilization 10 minutes, bactericidal liquid is with water, 38% chlorine dioxide, VC, by weight, water: 38% chlorine dioxide: VC=100:0.0044:0.071 is formulated;
(2) the garlic clove marinating after the sterilization, salting period 24 hours, salt solution be with water, salt by weight, water: salt=100:6 is formulated, changes primary brine midway, brine strength is the same;
(3) pull garlic clove out, drop is except moisture, and is air-dry in the cool;
(4) select aspermous watermelon, the taking-up melon pulp of cutting open a watermelon breaks into slurry to flesh of Pulp Citrulli with beater;
(5) select the mushy water-melon pulp Fructus Lycopersici esculenti, Fructus Lycopersici esculenti is put into the polybag tying, under 25-30 ℃ of temperature, placed 20-30 hours, make tomato softening, remove the tomato sterilization, sterilizing time 10 minutes, bactericidal liquid is with water, 38% chlorine dioxide, VC, by weight, water: 38% chlorine dioxide: VC=100:0.0072:0.12, peeling breaks into strained tomatoes to tomato with beater then;
(6) making of watermelon strained tomatoes, watermelon strained tomatoes with the strained tomatoes of the Citrullus vulgaris pulp of step (4) gained, step (5) gained, rice vinegar, white sugar by weight, Citrullus vulgaris pulp: strained tomatoes: rice vinegar: white sugar=25:25:25:25 is formulated;
(7) garlic clove of step (3) gained is put into the watermelon strained tomatoes of step (6) gained, the ratio of garlic clove and watermelon strained tomatoes is, garlic clove: watermelon strained tomatoes=40:60, earlier garlic clove is put into curing container, and then add a certain amount of watermelon strained tomatoes, garlic clove can not expose liquid level, and airtight container turned over garlic once about 15 days, pickles to be the sweet and sour garlic of tomato watermelon in 30 days.
Example three
(1) selects 10 kilograms on fresh free from insect pests, nothing fresh garlic head mechanically, head of garlic fibrous root, the garlic stalk of pruning is peelled off crust, distinguish, the tender skin that keeps edible garlic clove, clean, sterilization 8 minutes, bactericidal liquid is with water, 38% chlorine dioxide, VC, by weight, water: 38% chlorine dioxide: VC=100:0.0046:0.073 is formulated;
(2) the garlic clove marinating after the sterilization, salting period 22 hours, salt solution be with water, salt by weight, water: salt=100:4.5 is formulated, changes primary brine midway, brine strength is the same;
(3) pull garlic clove out, drop is except moisture, and is air-dry in the cool;
(4) select aspermous watermelon, the taking-up melon pulp of cutting open a watermelon breaks into slurry to flesh of Pulp Citrulli with beater;
(5) select the mushy water-melon pulp Fructus Lycopersici esculenti, Fructus Lycopersici esculenti is put into the polybag tying, under 25-30 ℃ of temperature, placed 20-30 hours, make tomato softening, remove the tomato sterilization, sterilizing time 7 minutes, bactericidal liquid is with water, 38% chlorine dioxide, VC, by weight, water: 38% chlorine dioxide: VC=100:0.0075:0.13, peeling breaks into strained tomatoes to tomato with beater then;
(6) making of watermelon strained tomatoes, watermelon strained tomatoes with the strained tomatoes of the Citrullus vulgaris pulp of step (4) gained, step (5) gained, rice vinegar, white sugar by weight, strained tomatoes: Citrullus vulgaris pulp: rice vinegar: white sugar=27:23:27:23 is formulated;
(7) garlic clove of step (3) gained is put into the watermelon strained tomatoes of step (6) gained, the ratio of garlic clove and watermelon strained tomatoes is, garlic clove: watermelon strained tomatoes=43:57, earlier garlic clove is put into curing container, and then add a certain amount of watermelon strained tomatoes, garlic clove can not expose liquid level, and airtight container turned over garlic once about 15 days, pickles to be the sweet and sour garlic of tomato watermelon in 30 days.
Claims (1)
1. the preparation method of the sweet and sour garlic of tomato watermelon is characterized in that with fresh watermelon, tomato, the big head of garlic be primary raw material, is aided with white granulated sugar, rice vinegar and carries out as follows:
(1) select fresh free from insect pests, the mechanical fresh garlic head of hindering of nothing, the back of gathering in time processes, and the head of garlic fibrous root of pruning, garlic obstruct, peel off crust, distinguish keeps the tender skin of edible garlic clove, cleans, sterilization 5-10 minutes, bactericidal liquid is with water, 38% chlorine dioxide, VC, by weight, water: 38% chlorine dioxide: VC=100:0.0044-0.0048:0.071-0.075 is formulated;
(2) the garlic clove marinating after the sterilization, salting period 20-24 hours, salt solution be with water, salt by weight, water: salt=100:3-6 is formulated, changes primary brine midway, brine strength is the same;
(3) pull garlic clove out, drop is except moisture, and is air-dry in the cool;
(4) select aspermous watermelon, clean, the taking-up melon pulp of cutting open a watermelon breaks into slurry to flesh of Pulp Citrulli with beater;
(5) select the mushy water-melon pulp Fructus Lycopersici esculenti, Fructus Lycopersici esculenti is put into the polybag tying, under 25-30 ℃ of temperature, placed 20-30 hours, make tomato softening, get except the tomato sterilization, sterilizing time is 5-10 minutes, and bactericidal liquid is with water, 38% chlorine dioxide, VC, by weight, water: 38% chlorine dioxide: VC=100:0.0072-0.0078:0.12-0.14, peeling breaks into strained tomatoes to tomato with beater then;
(6) making of watermelon strained tomatoes, the watermelon strained tomatoes with the strained tomatoes of the Citrullus vulgaris pulp of step (4) gained, step (5) gained, rice vinegar, white sugar by weight, strained tomatoes: Citrullus vulgaris pulp: rice vinegar: white sugar=25-30:25-20:25-35:25-20 is formulated;
(7) garlic clove of step (3) gained is put into the watermelon strained tomatoes of step (6) gained, the ratio of garlic clove and watermelon strained tomatoes is, garlic clove: watermelon strained tomatoes=40-45:60-55, earlier garlic clove is put into curing container, and then add a certain amount of watermelon strained tomatoes, garlic clove can not expose liquid level, and airtight container turned over garlic once about 15 days, pickles to be the sweet and sour garlic of tomato watermelon in 30 days.
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| CN201310230241.0A CN103315242B (en) | 2013-06-11 | 2013-06-11 | A kind of manufacture method of tomato watermelon sugar-vinegar garlic |
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| CN201310230241.0A CN103315242B (en) | 2013-06-11 | 2013-06-11 | A kind of manufacture method of tomato watermelon sugar-vinegar garlic |
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| CN103315242A true CN103315242A (en) | 2013-09-25 |
| CN103315242B CN103315242B (en) | 2016-08-17 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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)
| 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 |
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2013
- 2013-06-11 CN CN201310230241.0A patent/CN103315242B/en active Active
Patent Citations (3)
| 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)
| Title |
|---|
| 不详: "家庭腌糖蒜的方法", 《东北新闻网HTTP://SOCIETY.NEN.COM.CN/SYSTEM/2012/12/20/010171620.SHTML》 * |
| 李珊 等: "蔬菜、腌菜亚硝酸盐测定及VC对亚硝酸盐阻断", 《中国公共卫生》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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Inventor after: Zhang Yanming Inventor after: Ge Fei Inventor after: Zhao Shiguang Inventor after: Wang Yuhong Inventor after: Hu Chuanyin Inventor after: Zhang Hao Inventor after: Li Huafeng Inventor after: Zhang Aimin Inventor before: Wang Yuhong Inventor before: Hu Chuanyin Inventor before: Zhang Hao Inventor before: Li Huafeng Inventor before: Zhang Aimin |
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