CN103766467A - Preservation method of garlic - Google Patents

Abstract

The invention provides a preservation method of garlic. The preservation method comprises the steps of selecting the garlic, airing, clearing epidermis, sectioning the head of garlic and carrying out screen, disinfection, selection, bagging, vacuumizing and sealing encasement. The preservation method has the beneficial effects that a disinfection effect of the garlic is improved, the garlic cannot sprout easily and is fresh and alive, and by utilizing a vacuumizing preservation manner, a pungent odor of the garlic is sealed; the garlic is difficult to pollute and deteriorate and is sanitary and environmentally friendly; in an eating process, a pack is opened, and garlic peels at the bottommost layer is very easy to peel due to the humidity of garlic cloves.

Description

The method that garlic is fresh-keeping

Technical field

This relates to a kind of fruit and vegetable preserving method, particularly a kind of fresh-keeping method of garlic.

Background technology

Garlic is the flavouring in cooking savory delicacies process, is also first-class nutriment, especially splendid green natural medicine.There is the nutritive value that studies show that garlic even to exceed ginseng.There is the effects such as strong disinfecting, anti-curing oncoma and cancer, preventing cold, liver function protecting.

The storage practice of garlic is a lot, according to storage object and condition, can use and hang Tibetan, mound storage, bury, the method such as irradiation storage, Chemical treatment storage, mechanical Cold storage in the refrigerator.

One, extension Tibetan method: when garlic results, will strictly select airing to preparing to hang the garlic of hiding, finally select garlic braiding in the same size, the eaves that hang over shady and cool ventilation screening rain descend, and make its dry storage.

Two, mound storage method: after garlic results, select airing, make garlic all dry, then transfer to room ventilation place, be deposited in storage or large bamboo basket, keep low humidity, nice and cool condition, and running check.

Three, burying storage: the width that buries ditch is 1 to 1.5 meter.Strictly selecting anosis, undamaged garlic preserves.Burying of garlic selects rice chaff to make covering, with rice chaff covering, do not make garlic be exposed in air.Cause certain air-proof condition, suppress the respiration of garlic, reduce oxygen content, be conducive to the deposition of carbon dioxide in storage environment, for garlic storage provides good condition.

Three kinds of above methods are traditional storage methods, have its environmental protection, convenience, advantage that expense is low, also exist its reserves and shelf time restricted, and temperature, humidity are difficult to the defects such as control.

Four, irradiation storage: radiation treatment is to utilize lethal dose 14000 roentgens of r ray to irradiate garlic.Suppress metabolism.The method is easy and simple to handle, and fresh-keeping quality is high, can preserve about 1 to 2 year under normal temperature.

Five, Chemical treatment storage: method is to results the last weeks, by maleic hydrazide (low to person poultry toxicity) 120 to the 180 times of dilutions that add water, is sprayed garlic blade face after garlic bolting, can suppress garlic and germinate.

Six, mechanical Cold storage in the refrigerator.

Although above three kinds of methods have its advantage, consider from food security angle, still there is defect.

Summary of the invention

For above-mentioned defect and the problem of prior art, the object of this invention is to provide and a kind ofly can keep garlic in the enclosed environment of an anoxic, be difficult for germinateing, can make the fresh-keeping method of garlic.

Based on above-mentioned purpose, the invention provides following technical scheme:

The method that garlic is fresh-keeping, the method comprises the following steps:

Step (1): select fresh high-quality garlic, select airing, make garlic appearance cortex all dry, then transfer to room ventilation place, by manually garlic root being excised, the impurity on the head of garlic is blown off with mechanical blowing;

Step (2): manually wear gloves and utilize steel wire camphor ball to wipe the white garlic skin on head of garlic surface, retain garlic bottom purple thin skin protective layer, keep the moisture of garlic self with autoprotection film;

Step (3): the head of garlic that step 2 is retained to purple thin skin protective layer manually carries out distinguish, distinguish garlic rice is selected simultaneously, the casing ozone that the garlic rice of selecting is put into the airtight built-in layering rack 10 min～20min that carries out disinfection, maintenance ozone concentration is 100mg/l～200mg/l, dry with mechanical blowing through the garlic rice of sterilization;

Step (4): step 3 is positioned in polybag through the every 10-15 grain of garlic rice of sterilization and drying, then vacuumizes with special equipment, the pumpdown time is 30 ms～40ms;

Step (5): the every 7-10 bag of polybag that step 4 is vacuumized is positioned in packing box, is positioned over shady and cool dry place and preserves, and keeping temperature is-4 ℃.

Preferably, described step 4 is filled nitrogen after vacuumizing in polybag.

The invention has the beneficial effects as follows: keep garlic rice in the enclosed environment of an anoxic by preservation method of the present invention, be difficult for germinateing, fresh and alive as new; Employing vacuumizes the fresh-keeping penetrating odor that seals garlic, and garlic is difficult for polluting, going bad, hygienic environment-protecting; The casing of built-in layering rack is convenient to contacting of ozone and garlic rice, has improved Disinfection Effect; When edible, unpack, due to the humidity of garlic rice self, the garlic skin of the bottom is broken stripping and is easy to.

The specific embodiment

Below in conjunction with embodiments of the invention, technical scheme of the present invention is clearly and completely described.

Embodiment 1

Step (1): select fresh high-quality garlic, select airing, make garlic appearance cortex all dry, then transfer to room ventilation place, by manually garlic root being excised, the impurity on the head of garlic is blown off with mechanical blowing;

Step (2): manually wear gloves and utilize steel wire camphor ball to wipe the white garlic skin on head of garlic surface, retain garlic bottom purple thin skin protective layer, keep the moisture of garlic self with autoprotection film;

Step (3): the head of garlic that step 2 is retained to purple thin skin protective layer manually carries out distinguish, distinguish garlic rice is selected simultaneously, the casing ozone that the garlic rice of selecting is put into airtight built-in layering rack 15 min that carry out disinfection, maintenance ozone concentration is 150mg/l, dry with mechanical blowing through the garlic rice of sterilization;

Step (4): step 3 is positioned in polybag through the every 10-15 grain of garlic rice of sterilization and drying, then vacuumizes with special equipment, the pumpdown time is 35 ms, fills nitrogen after vacuumizing in polybag;

Step (5): the every 7-10 bag of polybag that step 4 is vacuumized is positioned in packing box, is positioned over shady and cool dry place and preserves, and keeping temperature is-4 ℃.

Embodiment 2

Step (1): select fresh high-quality garlic, select airing, make garlic appearance cortex all dry, then transfer to room ventilation place, by manually garlic root being excised, the impurity on the head of garlic is blown off with mechanical blowing;

Step (2): manually wear gloves and utilize steel wire camphor ball to wipe the white garlic skin on head of garlic surface, retain garlic bottom purple thin skin protective layer, keep the moisture of garlic self with autoprotection film;

Step (3): the head of garlic that step 2 is retained to purple thin skin protective layer manually carries out distinguish, distinguish garlic rice is selected simultaneously, the casing ozone that the garlic rice of selecting is put into airtight built-in layering rack 20 min that carry out disinfection, maintenance ozone concentration is 200mg/l, dry with mechanical blowing through the garlic rice of sterilization;

Step (4): step 3 is positioned in polybag through the every 10-15 grain of garlic rice of sterilization and drying, then vacuumizes with special equipment, the pumpdown time is 40 ms, fills nitrogen after vacuumizing in polybag;

Step (5): the every 7-10 bag of polybag that step 4 is vacuumized is positioned in packing box, is positioned over shady and cool dry place and preserves, and keeping temperature is-4 ℃.

The above; be only the specific embodiment of the present invention, but protection scope of the present invention is not limited to this, any be familiar with those skilled in the art the present invention disclose technical scope in; can expect easily changing or replacing, within all should being encompassed in protection scope of the present invention.Therefore, protection scope of the present invention should described be as the criterion with the protection domain of claim.

Claims (2)

1. the fresh-keeping method of garlic, is characterized in that, the method comprises the following steps:

Step (1): select fresh high-quality garlic, select airing, make garlic appearance cortex all dry, then transfer to room ventilation place, by manually garlic root being excised, the impurity on the head of garlic is blown off with mechanical blowing;

Step (2): manually wear gloves and utilize steel wire camphor ball to wipe the white garlic skin on head of garlic surface, retain garlic bottom purple thin skin protective layer, keep the moisture of garlic self with autoprotection film;

Step (3): the head of garlic that step 2 is retained to purple thin skin protective layer manually carries out distinguish, distinguish garlic rice is selected simultaneously, the casing ozone that the garlic rice of selecting is put into the airtight built-in layering rack 10 min～20min that carries out disinfection, maintenance ozone concentration is 100mg/l～200mg/l, dry with mechanical blowing through the garlic rice of sterilization;

Step (4): step 3 is positioned in polybag through the every 10-15 grain of garlic rice of sterilization and drying, then vacuumizes with special equipment, the pumpdown time is 30 ms～40ms;

Step (5): the every 7-10 bag of polybag that step 4 is vacuumized is positioned in packing box, is positioned over shady and cool dry place and preserves, and keeping temperature is-4 ℃.

2. the fresh-keeping method of garlic according to claim 1, is characterized in that, after described step 4 vacuumizes, fills nitrogen in polybag.