CN103549345A - Preparation method of garlic flavored food - Google Patents
Preparation method of garlic flavored food Download PDFInfo
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- CN103549345A CN103549345A CN201310549930.8A CN201310549930A CN103549345A CN 103549345 A CN103549345 A CN 103549345A CN 201310549930 A CN201310549930 A CN 201310549930A CN 103549345 A CN103549345 A CN 103549345A
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- garlic
- leaf
- rice
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- food
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- 235000013305 food Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
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- 238000005554 pickling Methods 0.000 claims abstract description 5
- 239000000126 substance Substances 0.000 claims abstract description 5
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- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
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- 235000019503 curry powder Nutrition 0.000 claims description 2
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of a garlic flavored food, which belongs to the field of food processing. The concrete method comprises the following processing steps: processing raw materials; preparing a flavored pickling material; pickling; finishing garlic puree; packaging; and sterilizing. According to the method, the garlic puree is pickled by red wine vinasse and flavor condiments in a low-temperature environment of 10-15 DEG C. The garlic flavored food keeps the inherent crispy taste and nutritional ingredients of garlic, and meanwhile, flavoring substances with special flavors are added, so that the food is distinctive, has a unique style, tastes fresh, tender and crisp, and is a delicious dish to be eaten together with rice. The garlic flavored food is further dried to control the moisture at 4%-6%, so that the prepared leisure food with garlic flavor is suitable for people to carry, and convenient to eat. The preparation method disclosed by the invention is simple, low in cost, and applicable to industrial production, and has good market prospect.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of garlic flavor food.
Background technology
Garlic is the underground bulb of Liliaceae allium garlic (Allium sativum L.).Be as vegetables and flavouring since ancient times, garlic has good medical use effect simultaneously, by ancient Chinese medicine doctor, is applied to clinical as Chinese medicine.Particularly achievement in research in recent years proof garlic has the effects such as antibiotic, anti-inflammatory, desinsection, have again reducing blood lipid, hypoglycemic, antiatherosclerosis, antitumor, improve the effects such as body immune function, people are generally got the nod to the beneficial effect of garlic, formed the international and domestic garlic spending spree.Thing followed garlic products continues to bring out, as garlic capsule, garlic slice etc., this and traditional sweet and sour garlic, honey garlic processed, pickling garlic, the goods such as sugar garlic processed are compared, to people, go out to carry, immediately take convenience is provided, existing publication (CN102578510A) provides a kind of delicious and crisp garlic rice, the preparation method of sheet, this technical scheme is by garlic rice snap frozen at-35 ℃ of cleaning after processing, move to again-18 ℃～-23 ℃ and continue the freezing deep colling that makes it, in vacuum and low temperature condition, carry out vacuum oil bath dehydration again, garlic rice after oil bath adds different flavorings to be prepared into the instant type delicious and crisp garlic rice product of different taste, product has solved the edible convenience of garlic and instant, make travelling at home, field work, rehearsal, nomad is easy to carry, can enjoy the health-care efficacy of garlic product at any time.Yet this preparation method's complex procedures, takes a lot of work, time-consuming, power consumption is large, and production cost is high, in addition, adding of flavoring is only the surface that is attached to garlic rice, is difficult to tasty, make the taste of whole grain garlic rice unbalanced, be attached to surperficial flavoring simultaneously and be also easy to come off, make product not bright and clean.
Summary of the invention
The object of the invention is the deficiency for existing garlic product, a kind of intrinsic fragility of garlic and nutritional labeling of both having kept is provided, increased again characteristic condiment flavor substance, made that a kind of outward appearance cleaning is transparent, the garlic flavor food of light brown red, for garlic products has increased a kind of new product.
The object of the present invention is to provide a kind of preparation method of garlic flavor food.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for garlic flavor food, is characterized in that, by following processing step, is made:
Step (one) raw material is processed: select that the head of garlic is full, not dehydration is wilted, the purple skin that fine quality nothing is sprouted or white skin fresh garlic, by hand or alkali lye slough garlic clove crust and obtain garlic rice, put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pulls out fast, immediately pour in mobile cold water fully cooling after, pull out, dry moisture, standby;
Step (two) local flavor preserved materials preparation: getting the vinasse of brewageing red wine is the ratio mixing and stirring of 1:2-3 with flavored condiment by weight, is mixed with local flavor preserved materials, standby;
Step (three) pickle: the local flavor preserved materials that the garlic rice after the drying water that step () is obtained obtains with step (two) is by weight mixing for the ratio of 3-6:1, stir, pack into and pickle in cylinder, under 10 ℃ of-15 ℃ of environment, pickle 50-60 days, must pickle garlic rice;
Step (four) garlic rice arranges: the garlic rice that step (three) is pickled, and with pure water, wash away fast and stick to after the local flavor preserved materials of pickling garlic rice surface, dry and pickle garlic rice surface moisture, then carry out packing;
Step (five) packing, sterilization: the garlic rice that step (four) is handled well adopts Polythene Bag or clad aluminum foil bag to take out really and packs after sterilization 15min, are taken out in 100 ℃ of boiling water, dry packaging bag surface moisture, naturally, after cooling, vanning, packing, make garlic flavor food products.
The garlic flavor food that the inventive method makes, can make moisture be controlled at 4-6% further through drying and other treatment, packs, and makes instant type leisure garlic flavor food.
Wherein said flavor enhancement is that savory agent (includes but not limited to salt, soy sauce), sweetener (includes but not limited to white granulated sugar, brown sugar, maltose, steviol glycoside, D-sorbite, Arabinose, fructose, glucose, witloof sugar, Radix Glycyrrhizae, lactitol, Sucralose, xylitol, maltitol, honey), acid (includes but not limited to citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar), tasty agents (includes but not limited to sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, chickens' extract), natural flavouring (includes but not limited to Chinese prickly ash, pepper, anistree, ginger, capsicum, cumin, cassia bark, Chinese cassia tree, tsaoko, nutmeg, cloves, fennel seeds, dried orange peel, Radix Angelicae Sinensis, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, camellia, sanchi flower, rose, lilac and spice material are as five-spice powder, curry powder, one or both in 13 perfume (or spice) and above any combination).
Perilla leaf in natural flavouring described above, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.
Chrysanthemum in natural flavouring described above, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, camellia, sanchi flower, rose, lilac are its dried flowers.
One or both of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material and above combination arbitrarily, the solid matter except liquid substance, all should pulverize the application of 600-1000 mesh sieve.
Beneficial effect of the present invention
The present invention is after utilizing and brewageing the vinasse of red wine and flavored condiment and pickle in 10-15 ℃ of low temperature environment, with pure water, wash away fast the local flavor preserved materials that adheres to garlic rice surface again, obtain the clean garlic rice of light brown red, after packing, through sterilization processing, make, product had both kept garlic intrinsic crisp matter mouthfeel and nutritional labeling, added again the flavoring substance of flavour simultaneously, make product have more characteristic, form the unique style of product, product taste is bright fragrant, tender and crisp, is the delicious pickles that people go with rice or bread, and is also the cooking condiment of delicious simultaneously.
Garlic flavor food prepared by the inventive method further carries out drying and other treatment through existing known drying technique, makes moisture be controlled at 4-6% and packs, and can make instant type garlic flavor leisure food, and people preferably go out to carry, instant edible.
Preparation method of the present invention is simple, and production cost is low, easy operating, and suitability for industrialized is produced, and preparation method can be prepared into differently flavoured garlic flavor food according to the different consumer groups' taste demand, gives people more more options, and product has good market prospects.
The specific embodiment
Following examples are only to further illustrating of inventing, but not are limitations of the present invention.
Embodiment 1
The selection head of garlic is full, not dehydration is wilted, fine quality, without the purple skin of sprouting or white skin fresh garlic, peel off by hand garlic clove crust and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir blanching 2min, pull out fast, immediately pour in mobile cold water fully cooling after, pull out, dry garlic rice surface moisture standby, separately get brewage red wine 10 kilograms, vinasse with local flavor preserved materials 1000 order fine powders (as 10 kilograms of salt, 3 kilograms, Chinese prickly ash, 5 kilograms, capsicum, anistree 1 kilogram, 0.5 kilogram of cloves, 0.3 kilogram of monosodium glutamate, 0.2 kilogram of Sodium Inosinate) after 20 kilograms of mixing and stirring, 90 kilograms of mixing and stirring of garlic rice with above-mentioned drying moisture, pack into and pickle in cylinder, under 10 ℃ of environment, pickle after 60 days, take out, with pure water, wash away fast after the local flavor preserved materials that sticks to garlic rice surface, dry surface moisture, adopting Polythene Bag to vacuumize packs, in 100 ℃ of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packing, make garlic flavor food products.
Embodiment 2
The selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off by hand garlic clove crust and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir blanching 2min, pull out fast, immediately pour in mobile cold water fully cooling after, pull out, dry garlic rice surface moisture standby, separately get brewage red wine 10 kilograms, vinasse with local flavor preserved materials 600 order fine powders (as 20 kilograms of salt, 3 kilograms of cumins, 1 kilogram of five-spice powder, 5 kilograms, capsicum, 1 kilogram of chickens' extract) after 30 kilograms of mixing and stirring, 240 kilograms of mixing and stirring of garlic rice with above-mentioned drying moisture, pack into and pickle in cylinder, under 15 ℃ of environment, pickle after 50 days, take out, with pure water, wash away fast after the local flavor preserved materials that sticks to garlic rice surface, dry surface moisture, adopting Polythene Bag to vacuumize packs, in 100 ℃ of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packing, make garlic flavor food products.
Embodiment 3
The selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off by hand garlic clove crust and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir blanching 2min, pull out fast, immediately pour in mobile cold water fully cooling after, pull out, dry garlic rice surface moisture standby, separately get brewage red wine 10 kilograms, vinasse with local flavor preserved materials 800 order fine powders (as 20 kilograms of salt, 5 kilograms of black tea) after 25 kilograms of mixing and stirring, 210 kilograms of mixing and stirring of garlic rice with above-mentioned drying moisture, pack into and pickle in cylinder, under 12 ℃ of environment, pickle after 58 days, take out, with pure water, wash away fast after the local flavor preserved materials that sticks to garlic rice surface, dry surface moisture, adopting Polythene Bag to vacuumize packs, in 100 ℃ of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packing, make garlic flavor food products.
Embodiment 4
The selection head of garlic is full, not dehydration is wilted, fine quality, without the purple skin fresh garlic of sprouting, peel off by hand garlic clove crust and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir blanching 2min, pull out fast, immediately pour in mobile cold water fully cooling after, pull out, dry garlic rice surface moisture standby, separately get brewage red wine 10 kilograms, vinasse with local flavor preserved materials 1000 order fine powders (as 25 kilograms of white granulated sugars, 5 kilograms of citric acids) after 30 kilograms of mixing and stirring, 240 kilograms of mixing and stirring of garlic rice with above-mentioned drying moisture, pack into and pickle in cylinder, under 10 ℃ of environment, pickle after 50 days, take out, with pure water, wash away fast after the local flavor preserved materials that sticks to garlic rice surface, dry surface moisture, adopting Polythene Bag to vacuumize packs, in 100 ℃ of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packing, make garlic flavor food products.
Embodiment 5
The selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, after soaking with 4% sodium hydrate aqueous solution, peel off garlic clove crust and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir blanching 2min, pull out fast, immediately pour in mobile cold water fully cooling after, pull out, dry garlic rice surface moisture standby, separately get brewage red wine 10 kilograms, vinasse with local flavor preserved materials 1000 order fine powders (as 3 kilograms of salt, 15 kilograms, fructose, 3 kilograms of chrysanthemums, 2 kilograms of gardenia jasminoides, 2 kilograms of citric acids) after 25 kilograms of mixing and stirring, 140 kilograms of mixing and stirring of garlic rice with above-mentioned drying moisture, pack into and pickle in cylinder, under 10 ℃ of environment, pickle after 50 days, take out, with pure water, wash away fast after the local flavor preserved materials that sticks to garlic rice surface, dry surface moisture, adopting Polythene Bag to vacuumize packs, in 100 ℃ of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packing, make garlic flavor food products.
Embodiment 6
The selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off by hand garlic clove crust and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir blanching 2min, pull out fast, immediately pour in mobile cold water fully cooling after, pull out, dry garlic rice surface moisture standby, separately get brewage red wine 10 kilograms, vinasse with local flavor preserved materials 600 order fine powders (as 5 kilograms of salt, 20 kilograms of xylitols, 3 kilograms of green tea, 2 kilograms of citric acids) after 30 kilograms of mixing and stirring, 180 kilograms of mixing and stirring of garlic rice with above-mentioned drying moisture, pack into and pickle in cylinder, under 12 ℃ of environment, pickle after 55 days, take out, with pure water, wash away fast after the local flavor preserved materials that sticks to garlic rice surface, put into air flow dryer, in 70-85 ℃, dry, make moisture be controlled at 4-6%, after taking-up nature is cooling, adopt aluminum foil compound bag nitrogen-filled packaging, make instant type garlic flavor leisure food finished product.
Embodiment 7
The selection head of garlic is full, not dehydration is wilted, fine quality, without the purple skin of sprouting or white skin fresh garlic, peel off by hand garlic clove crust and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir blanching 2min, pull out fast, immediately pour in mobile cold water fully cooling after, pull out, dry garlic rice surface moisture standby, separately get brewage red wine 10 kilograms, vinasse with local flavor preserved materials 1000 order fine powders (as 10 kilograms of salt, 5 kilograms, Chinese prickly ash, 10 kilograms, capsicum, 4 kilograms of white granulated sugars, 1 kilogram of monosodium glutamate) after 30 kilograms of mixing and stirring, 200 kilograms of mixing and stirring of garlic rice with above-mentioned drying moisture, pack into and pickle in cylinder, under 15 ℃ of environment, pickle after 60 days, take out, with pure water, wash away fast after the local flavor preserved materials that sticks to garlic rice surface, put into air flow dryer, in 70-85 ℃, dry, make moisture be controlled at 4-6%, after taking-up nature is cooling, adopting Polythene Bag to vacuumize packs, make instant type garlic flavor leisure food finished product.
Embodiment 8
The selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off by hand garlic clove crust and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir blanching 2min, pull out fast, immediately pour in mobile cold water fully cooling after, pull out, dry garlic rice surface moisture standby, separately get brewage red wine 10 kilograms, vinasse with local flavor preserved materials 700 order fine powders (as 20 kilograms of white granulated sugars, 3 kilograms of roses, 5 kilograms of D-sorbites) after 28 kilograms of mixing and stirring, 190 kilograms of mixing and stirring of garlic rice with above-mentioned drying moisture, pack into and pickle in cylinder, under 10 ℃ of environment, pickle after 50 days, take out, with pure water, wash away fast after the local flavor preserved materials that sticks to garlic rice surface, dry surface moisture, adopting Polythene Bag to vacuumize packs, in 100 ℃ of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packing, make garlic flavor food products.
Embodiment 9
The selection head of garlic is full, not dehydration is wilted, fine quality, without the purple skin of sprouting or white skin fresh garlic, peel off by hand garlic clove crust and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir blanching 2min, pull out fast, immediately pour in mobile cold water fully cooling after, pull out, dry garlic rice surface moisture standby, separately get brewage red wine 10 kilograms, vinasse with local flavor preserved materials 1000 order fine powders (as 10 kilograms of salt, 5 kilograms of bunge pricklyash leafs, 3 kilograms of perilla leafs, 2 kilograms of lophatherum graciles) after 20 kilograms of mixing and stirring, 90 kilograms of mixing and stirring of garlic rice with above-mentioned drying moisture, pack into and pickle in cylinder, under 15 ℃ of environment, pickle after 50 days, take out, with pure water, wash away fast after the local flavor preserved materials that sticks to garlic rice surface, dry surface moisture, adopting Polythene Bag to vacuumize packs, in 100 ℃ of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packing, make garlic flavor food products.
Claims (7)
1. a preparation method for garlic flavor food, is characterized in that, by following processing step, is made:
Step (one) raw material is processed: select that the head of garlic is full, not dehydration is wilted, the purple skin that fine quality nothing is sprouted or white skin fresh garlic, by hand or alkali lye slough garlic clove crust and obtain garlic rice, put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pulls out fast, immediately pour in mobile cold water fully cooling after, pull out, dry moisture, standby;
Step (two) local flavor preserved materials preparation: getting the vinasse of brewageing red wine is the ratio mixing and stirring of 1:2-3 with flavored condiment by weight, is mixed with local flavor preserved materials, standby;
Step (three) pickle: the local flavor preserved materials that the garlic rice after the drying water that step () is obtained obtains with step (two) is by weight mixing for the ratio of 3-6:1, stir, pack into and pickle in cylinder, under 10 ℃ of-15 ℃ of environment, pickle 50-60 days, must pickle garlic rice;
Step (four) garlic rice arranges: the garlic rice that step (three) is pickled, and with pure water, wash away fast and stick to after the local flavor preserved materials of pickling garlic rice surface, dry and pickle garlic rice surface moisture, then carry out packing;
Step (five) packing, sterilization: the garlic rice that step (four) is handled well adopts Polythene Bag or clad aluminum foil bag to take out really and packs after sterilization 15min, are taken out in 100 ℃ of boiling water, dry packaging bag surface moisture, naturally, after cooling, vanning, packing, make garlic flavor food products.
2. a preparation method for garlic flavor food as claimed in claim 1, is characterized in that, described flavor enhancement is savory agent, sweetener, acid, tasty agents, natural flavouring.
3. the preparation method of garlic flavor food according to claim 2, is characterized in that, described savory agent is salt, soy sauce, sweetener is white granulated sugar, brown sugar, maltose, steviol glycoside, D-sorbite, Arabinose, fructose, glucose, witloof sugar, Radix Glycyrrhizae, lactitol, Sucralose, xylitol, maltitol, honey, acid is citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar, tasty agents is sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, chickens' extract, natural flavouring is Chinese prickly ash, pepper, anistree, ginger, capsicum, cumin, cassia bark, Chinese cassia tree, tsaoko, nutmeg, cloves, fennel seeds, dried orange peel, Radix Angelicae Sinensis, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, camellia, sanchi flower, rose, lilac, five-spice powder, curry powder, one or both in 13 perfume (or spice) and above any combination.
4. according to the preparation method of the garlic flavor food described in claim 2 or 3, it is characterized in that, the perilla leaf in described natural flavouring, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.
5. according to the preparation method of the garlic flavor food described in claim 2 or 3, it is characterized in that, the chrysanthemum in described natural flavouring, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, camellia, sanchi flower, rose, lilac are its dried flowers.
6. according to the preparation method of the garlic flavor food described in claim 2 or 3, it is characterized in that, one or both of described savory agent, sweetener, acid, tasty agents, natural flavouring and combination arbitrarily above, solid matter except liquid substance, all should pulverize the application of 600-1000 mesh sieve.
7. the preparation method of a kind of garlic flavor food according to claim 1, is characterized in that, further through drying and other treatment, makes moisture be controlled at 4-6%, packs, and makes instant type leisure garlic flavor food.
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| CN105475925A (en) * | 2015-11-20 | 2016-04-13 | 李家海 | Sauced garlic |
| CN105767707A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Making method of pickled garlic |
| CN107467576A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of filling taro meal and preparation method thereof |
| CN107510009A (en) * | 2017-09-30 | 2017-12-26 | 龚晓芳 | A kind of method for salting of garlic |
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Effective date of registration: 20160824 Address after: Three No. 1, No. 221300, Pizhou hi tech Industrial Development Zone, Jiangsu, Xuzhou, China Patentee after: JIANGSU QIANYAOTANG STATE MEDICAL RESEARCH INSTITUTE CO., LTD. Address before: 221300, Jiangsu, Xuzhou province Pizhou City, sheep town, sun Lu Road on the east side Patentee before: Xuzhou Lvzhiye Biological Food Co., Ltd. |