CN103315242B - A kind of manufacture method of tomato watermelon sugar-vinegar garlic - Google Patents
A kind of manufacture method of tomato watermelon sugar-vinegar garlic Download PDFInfo
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- CN103315242B CN103315242B CN201310230241.0A CN201310230241A CN103315242B CN 103315242 B CN103315242 B CN 103315242B CN 201310230241 A CN201310230241 A CN 201310230241A CN 103315242 B CN103315242 B CN 103315242B
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- citrullus vulgaris
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- fructus lycopersici
- lycopersici esculenti
- garlic clove
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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 the manufacture method of a kind of tomato watermelon sugar-vinegar garlic, main technical schemes is to select fresh tomato, Citrullus vulgaris, Bulbus Allii to make raw material, through roughing, marinating 24 hours, sweet and sour pickling 30 days is Fructus Lycopersici esculenti, Citrullus vulgaris sugar and vinegar pickled sweet garlic, the invention have the advantage that Fructus Lycopersici esculenti, Citrullus vulgaris, Bulbus Allii, sugar, rice vinegar are prepared by a certain percentage, without any additive, sanitary index every hectogram sample coliform is less than 30, the nutritional labeling perfection of Bulbus Allii retains, taste is pleasant, and excellent in color is all-ages healthy seasoned food.
Description
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 tomato watermelon sugar and vinegar pickled sweet garlic.
Background technology
Bulbus Allii integrates that kind more than 100 is medicinal and health-care components, and wherein sulfur-bearing volatile matter 43 kinds, sulfuration sulfinic acid is (as greatly
Allicin) esters 13 kinds, 9 kinds of aminoacid, peptides 8 kinds, glycoside 12 kinds, enzyme 11 kinds.It addition, the alliin one-tenth that to be Bulbus Allii unique
Point, become when it enters blood as garlicin, even if this garlicin dilute 100,000 times remain to moment kill Bacillus typhi,
Dysentery bacterium, influenza virus etc., Bulbus Allii can also enhance metabolism, and reduces cholesterol and the content of triglyceride, and has fall blood
Pressure, hypoglycemic effect, therefore hypertension, hyperlipidemia, arteriosclerosis, diabetes etc. are had certain curative effect, Bulbus Allii is hot food
Thing, upper liver-fire of overeating, Bulbus Allii can produce beyond thought effect, not only with Citrullus vulgaris, Fructus Lycopersici esculenti rice vinegar and white sugar immersion
The pungent of Bulbus Allii alleviates, and its hot property also becomes to have relaxed and color, fragrance are all good, adds VC content relatively in curing process
High Fructus Lycopersici esculenti and VC can eliminate or suppress the generation at curing process nitrite, and Citrullus vulgaris, Fructus Lycopersici esculenti also improve the wind of product
Taste.
Summary of the invention
The manufacture method of a kind of tomato watermelon sugar-vinegar garlic, is aided with white sugar, rice with Fructus Lycopersici esculenti, Citrullus vulgaris, Bulbus Allii for primary raw material
Vinegar is carried out as follows:
(1) select fresh free from insect pests, the fresh garlic head of mechanical wound, process in time after gathering, prune Bulbus Allii fibrous root, Bulbus Allii
Stalk, peels off crust, point lobe, retains the tender skin of edible garlic clove, cleans, sterilizes 5 10 minutes, and bactericidal liquid is with water, the two of 38%
Chlorine monoxid, VC, by weight, water: the chlorine dioxide of 38%: VC=100:0.0044 0.0048:0.071 0.075 prepare and
Become；
(2) sterilization after garlic clove marinating, salting period 20 24 hours, saline with water, Sal by weight,
Water: Sal=100:3 6 is formulated, changes primary brine halfway, and brine strength is ibid；
(3) pull garlic clove out, drip moisture removal, air-dry in the cool；
(4) selecting aspermous watermelon, taking-up melon pulp of cutting open a watermelon, with beater flesh of Pulp Citrulli pulping；
(5) select mushy water-melon pulp Fructus Lycopersici esculenti, Fructus Lycopersici esculenti is put into tying in plastic bag, at a temperature of 25 30 DEG C, place 20 30
Hour, making Fructus Lycopersici esculenti soften, remove Fructus Lycopersici esculenti sterilization, sterilizing time 5 10 minutes, bactericidal liquid, with water, the chlorine dioxide of 38%, VC, is pressed
Weight ratio, water: the chlorine dioxide of 38%: VC=100:0.0072 0.0078:0.12 0.14, then removes the peel, uses beater handle
Fructus Lycopersici esculenti breaks into strained tomatoes；
(6) making of Citrullus vulgaris strained tomatoes, Citrullus vulgaris strained tomatoes is with the Citrullus vulgaris pulp of step (4) gained, the Fructus Lycopersici esculenti of step (5) gained
Slurry, rice vinegar, white sugar by weight, strained tomatoes: Citrullus vulgaris pulp: rice vinegar: white sugar=25 30:25 20:25 30:25 20 prepares
Form；
(7) garlic clove of step (3) gained is put in the Citrullus vulgaris strained tomatoes of step (6) gained, garlic clove and Citrullus vulgaris strained tomatoes
Ratio be, garlic clove: Citrullus vulgaris strained tomatoes=40 45:60 55, first garlic clove is put in curing container, then adds certain
The Citrullus vulgaris strained tomatoes of amount, garlic clove can not expose liquid level, seals container and turns over Bulbus Allii once in about 15 days, pickles 30 days and be tomato watermelon
Sugar-vinegar garlic.
Example one
(1) select the fresh garlic head in fresh free from insect pests, mechanical, 10.5 kilograms of prune Bulbus Allii fibrous root, Allium sativum L., peel off
Crust, point lobe, retain the tender skin of edible garlic clove, clean, sterilize 5 minutes, bactericidal liquid with water, the chlorine dioxide of 38%, VC,
By weight, water: the chlorine dioxide of 38%: VC=100:0.0048:0.075 is formulated；
(2) sterilization after garlic clove marinating, salting period 20 hours, saline with water, Sal by weight, water: food
Salt=100:3 is formulated, and primary brine is changed in midway, and brine strength is ibid；
(3) pulling garlic clove out, drip moisture removal, air-dry in the cool, garlic clove weight is 9.5 kilograms；
(4) selecting aspermous watermelon 4.5 kilograms, taking-up melon pulp of cutting open a watermelon, with beater flesh of Pulp Citrulli pulping, pulping
The weight 3.1 kilograms of watermelon jam later；
(5) select mushy water-melon pulp Fructus Lycopersici esculenti 6 kilograms, Fructus Lycopersici esculenti is put into tying in plastic bag, place at a temperature of 25 30 DEG C
20 30 hours, make Fructus Lycopersici esculenti soften, sterilization, sterilizing time 5 minutes, bactericidal liquid with water, the chlorine dioxide of 38%, VC, by weight
Ratio, water: the chlorine dioxide of 38%: VC=100:0.0078:0.14, then remove the peel, with beater, Fructus Lycopersici esculenti is broken into strained tomatoes, break into
The weight 4.2 kilograms that strained tomatoes is later；
(6) making of Citrullus vulgaris strained tomatoes, takes the Citrullus vulgaris pulp 2.8 kilograms of step (4) gained, the strained tomatoes of step (5) gained
4.2 kilograms, rice vinegar 4.2 kilograms, white sugar 2.8 kilograms, first white sugar is dissolved in rice vinegar, then by Citrullus vulgaris pulp, tomato sauce successively
Add and stir, Citrullus vulgaris strained tomatoes about 14 kilograms；
(7) first the garlic clove 9.5 kilograms of step (3) gained is put in curing container, then add step (6) gained
Citrullus vulgaris strained tomatoes 14 kilograms, seals container and turns over Bulbus Allii once in about 15 days, pickle 30 days and be tomato watermelon sugar-vinegar garlic；
Effect: color and luster is ruddy, muddy and the most turbid, it is able to eat a sweet Bulbus Allii of lobe, fragrance is honest, scoops one little spoonful of decoction, more has that kind
Eggplant, the salubrious taste of Citrullus vulgaris are melted and pass through wherein, are all-ages healthy flavoring agent, microbiological indicator every hectogram sample coliform
Less than 30.
Example two
(1) the fresh garlic head in fresh free from insect pests, mechanical is selected, prune Bulbus Allii fibrous root, Allium sativum L., peel off crust, point
Lobe, retains the tender skin of edible garlic clove, cleans, sterilizes 10 minutes, bactericidal liquid with water, the chlorine dioxide of 38%, VC, by weight
Ratio, water: the chlorine dioxide of 38%: VC=100:0.0044:0.071 is formulated；
(2) sterilization after garlic clove marinating, salting period 24 hours, saline with water, Sal by weight, water: food
Salt=100:6 is formulated, and primary brine is changed in midway, and brine strength is ibid；
(3) pull garlic clove out, drip moisture removal, air-dry in the cool；
(4) selecting aspermous watermelon, taking-up melon pulp of cutting open a watermelon, with beater flesh of Pulp Citrulli pulping；
(5) select mushy water-melon pulp Fructus Lycopersici esculenti, Fructus Lycopersici esculenti is put into tying in plastic bag, at a temperature of 25 30 DEG C, place 20 30
Hour, making Fructus Lycopersici esculenti soften, remove Fructus Lycopersici esculenti sterilization, sterilizing time 10 minutes, bactericidal liquid is with water, the chlorine dioxide of 38%, and VC, by weight
Amount ratio, water: the chlorine dioxide of 38%: VC=100:0.0072:0.12, then remove the peel, with beater, Fructus Lycopersici esculenti is broken into strained tomatoes；
(6) making of Citrullus vulgaris strained tomatoes, Citrullus vulgaris strained tomatoes is with the Citrullus vulgaris pulp of step (4) gained, the Fructus Lycopersici esculenti of step (5) gained
Slurry, 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 in the Citrullus vulgaris strained tomatoes of step (6) gained, garlic clove and Citrullus vulgaris strained tomatoes
Ratio be, garlic clove: Citrullus vulgaris strained tomatoes=40:60, first garlic clove is put in curing container, then adds a certain amount of Citrullus vulgaris
Strained tomatoes, garlic clove can not expose liquid level, seals container and turns over Bulbus Allii once in about 15 days, pickles 30 days and be tomato watermelon sugar-vinegar garlic.
Example three
(1) selecting 10 kilograms of fresh garlic head in fresh free from insect pests, mechanical, prune Bulbus Allii fibrous root, Allium sativum L., outside peelling off
Skin, point lobe, retain the tender skin of edible garlic clove, clean, sterilize 8 minutes, bactericidal liquid, with water, the chlorine dioxide of 38%, VC, is pressed
Weight ratio, water: the chlorine dioxide of 38%: VC=100:0.0046:0.073 is formulated；
(2) sterilization after garlic clove marinating, salting period 22 hours, saline with water, Sal by weight, water: food
Salt=100:4.5 is formulated, and primary brine is changed in midway, and brine strength is ibid；
(3) pull garlic clove out, drip moisture removal, air-dry in the cool；
(4) selecting aspermous watermelon, taking-up melon pulp of cutting open a watermelon, with beater flesh of Pulp Citrulli pulping；
(5) select mushy water-melon pulp Fructus Lycopersici esculenti, Fructus Lycopersici esculenti is put into tying in plastic bag, at a temperature of 25 30 DEG C, place 20 30
Hour, make Fructus Lycopersici esculenti soften, remove Fructus Lycopersici esculenti sterilization, sterilizing time 7 minutes, bactericidal liquid with water, the chlorine dioxide of 38%, VC, by weight
Ratio, water: the chlorine dioxide of 38%: VC=100:0.0075:0.13, then remove the peel, with beater, Fructus Lycopersici esculenti is broken into strained tomatoes；
(6) making of Citrullus vulgaris strained tomatoes, Citrullus vulgaris strained tomatoes is with the Citrullus vulgaris pulp of step (4) gained, the Fructus Lycopersici esculenti of step (5) gained
Slurry, 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 in the Citrullus vulgaris strained tomatoes of step (6) gained, garlic clove and Citrullus vulgaris strained tomatoes
Ratio be, garlic clove: Citrullus vulgaris strained tomatoes=43:57, first garlic clove is put in curing container, then adds a certain amount of Citrullus vulgaris
Strained tomatoes, garlic clove can not expose liquid level, seals container and turns over Bulbus Allii once in about 15 days, pickles 30 days and be tomato watermelon sugar-vinegar garlic.
Claims (1)
1. a manufacture method for tomato watermelon sugar-vinegar garlic, is characterized in that with fresh Citrullus vulgaris, Fructus Lycopersici esculenti, Bulbus Allii head as primary raw material,
It is aided with white sugar, rice vinegar to carry out as follows:
(1) select fresh free from insect pests, the fresh garlic head of mechanical wound, process in time after gathering, prune Bulbus Allii fibrous root, Allium sativum L.,
Peel off crust, point lobe, retain the tender skin of edible garlic clove, clean, sterilize 5 10 minutes, bactericidal liquid is with water, the two of 38%
Chlorine monoxid, VC, by weight, water: the chlorine dioxide of 38%: VC=100: 0.0044 0.0048:0.071 0.075 prepares
Form；
(2) sterilization after garlic clove marinating, salting period 20 24 hours, saline with water, Sal by weight, water: food
Salt=100: 36 is formulated, change primary brine halfway, and brine strength is ibid；
(3) pull garlic clove out, drip moisture removal, air-dry in the cool；
(4) selecting aspermous watermelon, clean, taking-up melon pulp of cutting open a watermelon, with beater flesh of Pulp Citrulli pulping；
(5) select mushy water-melon pulp Fructus Lycopersici esculenti, Fructus Lycopersici esculenti is put into tying in plastic bag, at a temperature of 25 30 DEG C, place 20 30 little
Time, make Fructus Lycopersici esculenti soften, remove Fructus Lycopersici esculenti sterilization, sterilizing time is 5 10 minutes, bactericidal liquid with water, the chlorine dioxide of 38%, VC,
By weight, water: the chlorine dioxide of 38%: VC=100: 0.0072 0.0078:0.12 0.14, then remove the peel, with making beating
Machine breaks into strained tomatoes Fructus Lycopersici esculenti；
(6) making of Citrullus vulgaris strained tomatoes, Citrullus vulgaris strained tomatoes with the Citrullus vulgaris pulp of step (4) gained, the strained tomatoes of 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 prepare
Form；
(7) being put into by the garlic clove of step (3) gained in the Citrullus vulgaris strained tomatoes of step (6) gained, garlic clove and Citrullus vulgaris strained tomatoes are by weight
Amount ratio, garlic clove: Citrullus vulgaris strained tomatoes=40 45: 60 55, first garlic clove is put in curing container, then add a certain amount of
Citrullus vulgaris strained tomatoes, garlic clove can not expose liquid level, seals container and turns over Bulbus Allii once in 15 days, pickles that to be tomato watermelon sweet and sour 30 days
Bulbus Allii.
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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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| 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 |
|---|
| 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;附件第2页的正文部分 * |
| 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);第357页右栏第2.6节 * |
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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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