CN104207065A - Preparation method of sugar-vinegar garlic - Google Patents
Preparation method of sugar-vinegar garlic Download PDFInfo
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- CN104207065A CN104207065A CN201410410932.3A CN201410410932A CN104207065A CN 104207065 A CN104207065 A CN 104207065A CN 201410410932 A CN201410410932 A CN 201410410932A CN 104207065 A CN104207065 A CN 104207065A
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Classifications
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- 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
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- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing, and specifically relates to a preservation method of sugar-vinegar garlic. The preservation method of the sugar-vinegar garlic comprises the following steps: 1) placing fresh and tender garlic and salt in alternative layers in a ceramic jar respectively, putting a lid on the ceramic jar when the ceramic jar is filled with the garlic, and preserving the garlic at 20-30 DEG C for 72-90 h, wherein the weight ratio of the fresh garlic to salt is 10:0.8-1.2; 2) turning over the garlic preserved in the step 1), pouring a sugar-vinegar solution into the ceramic jar, putting the lid on the ceramic jar, and allowing the mixture to be preserved at 20-30 DEG C for at least three months, wherein the weight proportion of brown sugar, rock sugar and vinegar is 1.9-5.2:1-2:0.8-1.5, and if rock sugar is replaced by white sugar, the weight proportion of brown sugar, white sugar and vinegar is 1.9-5.2:1.5-3:0.8-1.5. The preservation method has features of preservative-free property, short preservation time and simple preparation method, and moreover the sugar-vinegar garlic does not have the spicy flavor of garlic, and the sweet and sour flavor of the sugar and vinegar goes into the inner part of the garlic, so that the sugar-vinegar garlic tastes more delicious.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of method for salting of sweet and sour garlic.
Background technology
Garlic is conventional seasoned food, records according in Compendium of Material Medica, and it has loose too fat to move, the sterilization gas of removing toxic substances, break cold, invigorating the spleen except wind controls effects such as letting out; In garlic, sulfur-containing compound has strong antibacterial and anti-inflammation functions, suppression and killing action is all had to multiple coccus, bacillus, fungi and virus etc., it can effectively suppress and kill the bacterial viruses such as the helicobacter pylori causing gastrointestinal disease, remove stomach noxious material, stimulating gastrointestinal mucous membrane, promote appetite, accelerate digestion; The elements such as the germanium simultaneously in garlic and selenium can the growth of inhibition tumor cell and cancer cell; Garlic can also promote the secretion of insulin, increases histocyte to the absorption of glucose, improves human glucose tolerance, reduce blood sugar level in body rapidly, and can kill the various germs because of infection-induced diabetes, thus effective prevention and therapy diabetes.But undressed garlic has strong acid, directly use not only mouthfeel bad, and have spread effect to acid to stomach and intestine; Therefore, sweet and sour garlic is as a kind of food eliminating garlic acid, because it has good mouthfeel and dietary function, very popular.At present, existing method of much pickling sweet and sour garlic, but the mouthfeel of sweet and sour garlic that various method for salting obtains is all not identical.Be called " a kind of method for salting of sugar-vinegar garlic " as application number is 201110137080.1, it discloses a kind of method for salting of sugar-vinegar garlic, be specifically divided into and pickle for 2 times, first time, first with after marinating, puts into cellar and preserves; Preserve in cellar after 5 ~ 6 months, carry out second time with sweet and sour water to pickle, after pickling 2 ~ 6 months, there is the long shortcoming of salting period in such method for salting, and still there is acid in the sweet and sour garlic of preparation, pickle the loss easily causing garlic Middle nutrition material for a long time, lose fragility simultaneously, make its mouthfeel not good.
Summary of the invention
For the above-mentioned technical problem that the present invention exists, the object that the present invention will solve is to provide one not containing anticorrisive agent, salting period is short, the preparation method of the simple sweet and sour garlic of preparation method, prepared sweet and sour garlic eliminates the pungent taste of garlic, while maintenance fragility, sweet and sour taste gos deep into garlic inside, and its taste is more aromatic.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:
A preparation method for sweet and sour garlic, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 20 ~ 30 DEG C, pickle 72 ~ 90h; Wherein the weight ratio of fresh garlic and salt is 10:0.8 ~ 1.2;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 20 ~ 30 DEG C, at least pickle 3 months; Described sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and rock sugar are put into water and boil and boil to water, make brown sugar and rock sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, rock sugar, old vinegar and water is 1.9 ~ 5.2:1 ~ 2:0.8 ~ 1.5:5 ~ 6.
In this programme, the mass ratio of various raw material used is: fresh garlic, salt, brown sugar, rock sugar, old vinegar and water=10:0.8 ~ 1.2:1.9 ~ 5.2:1 ~ 2:0.8 ~ 1.5:5 ~ 6, concrete step first adopts salt to pickle fresh garlic, the acid part of garlic is removed in the process, but remains the garlicky of garlic itself; Again the brown sugar of special ratios, rock sugar and old vinegar are configured to sugar-vinegar liquid, then the garlic after pickling salt with this sugar-vinegar liquid at least pickles 3 months at 20 ~ 30 DEG C, such pulp furnish and preparation method, eliminate the acid of garlic, and allow the taste with sweet and sour flavor forming a kind of aromatic flavour after garlicky, saline taste and sweet and sour taste hybrid concurrency ferment, make the garlic after pickling have better mouthfeel and fragrance.
In this programme, being that fresh garlic and the salt of 10:0.8 ~ 1.2 is pickled by mass ratio in step 1), wherein increasing the consumption of salt, is because containing more moisture in fresh garlic, salt can be made fully to infiltrate the inside of garlic, to remove the acid in garlic.And 72 ~ 90h is pickled at 20 ~ 30 DEG C, this is because the salting period acid can removed in 72 ~ 90h in garlic ensures fragility and the mouthfeel of garlic simultaneously, salting period is long serious more than garlic dehydration after 90h, loses fragility, and easily generation is gone mouldy.
In this programme, in step 2) in adopt that weight ratio is the brown sugar of 1.9 ~ 5.5:1 ~ 2:1 ~ 1.5, rock sugar and old vinegar prepares sugar-vinegar liquid, wherein brown sugar not only can make sugar-vinegar liquid have sweet taste, makes the sweet and sour garlic of preparation have good color and luster simultaneously; The sweet taste of rock sugar is higher, can reduce costs while guarantee sugar-vinegar liquid taste; Old vinegar is compared light-coloured vinegar, rice vinegar etc. and is had the strong smell of vinegar, make the taste of the sugar-vinegar liquid of preparation more aromatic, this sugar-vinegar liquid is adopted to pickle the garlic of salt in step 1) again, sugar-vinegar liquid mixes with the taste of salt and pickles at least 3 months, time, the more long sweet and sour garlic that more can make was without any acid, and had the taste of strong similar " taste with sweet and sour flavor ".
As optimization, described sweet and sour preparation method, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 25 DEG C, pickle 72h; Wherein the weight ratio of fresh garlic and salt is 10:1;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 25 DEG C, at least pickle 3 months; Described sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and rock sugar are put into water and boil and boil to water, make brown sugar and rock sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, rock sugar, old vinegar and water is 3.5:1:1.4:6.
In this programme, in step 1), the mass ratio of fresh garlic and salt is 10:0.8 ~ 1.2, and such ratio, under the prerequisite ensureing the acid removing garlic, saves the consumption of salt, saved preparation cost; At 25 DEG C, pickle 72h, make salt can infiltrate the inside of garlic, and keep fragility and the mouthfeel of garlic, and can not go mouldy.
The present invention also provides the preparation method of another sweet and sour garlic, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 20 ~ 30 DEG C, pickle 72 ~ 90h;
Wherein the weight ratio of fresh garlic and salt is 10:0.8 ~ 1.2;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 20 ~ 30 DEG C, at least pickle 3 months; Described sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and white sugar are put into water and boil and boil to water, make brown sugar and white sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, white sugar, old vinegar and water is 1.9 ~ 5.2:1.5 ~ 3:1 ~ 1.5:5 ~ 6.
In this programme, step 2) in adopt that mass ratio is the brown sugar of 10:0.8 ~ 1.2:1.9 ~ 5.2:1.5 ~ 3:1 ~ 1.5, white sugar and old vinegar prepares sugar-vinegar liquid, wherein the sweet taste of white sugar is lower, conveniently can adjust the taste of sugar-vinegar liquid like this.
As optimization, the preparation method of above-mentioned sweet and sour garlic, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 20 ~ 30 DEG C, pickle 72 ~ 90h; Wherein the weight ratio of fresh garlic and salt is 10:1.2;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 20 DEG C, at least pickle 3 months; Described sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and white sugar are put into water and boil and boil to water, make brown sugar and white sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, white sugar, old vinegar and water is 3:1.5:1.4:6.
In this programme, step 1) and step 2) in the ratio of brown sugar, white sugar, old vinegar and water used be 1.9 ~ 5.2:1.5 ~ 3:1 ~ 1.5:5 ~ 6, the taste of the sugar-vinegar garlic obtained like this is aromatic, and sweet and sour taste gos deep into the inside of garlic, can preserve for a long time.
Present invention also offers a kind of sweet and sour garlic, adopt the preparation method of above-mentioned sweet and sour garlic to obtain.
Compared to existing technology, the present invention has following beneficial effect:
1, preparation method of the present invention does not adopt any anticorrisive agent in preparation process, after sweet and sour garlic can be made to preserve 1 ~ 2 year at a lower temperature, still has good mouthfeel and fragrance.
2, the preparation method of sweet and sour garlic in the present invention, whole curing process only needs to complete for 90 ~ 95 days, and salting period is short, preparation method is simple, workable, is applicable to large-scale production.
3, adopt fresh garlic to be raw material in step 1), it contains more moisture; And be that the ratio of 10:0.8 ~ 1.2 pickles 72 ~ 90h at 20 ~ 30 DEG C according to mass ratio by fresh garlic and salt, saline taste can be made like this to infiltrate the inside of garlic, remove acid in garlic, make garlic keep fragility and mouthfeel simultaneously.
4, in step 1), the salting period of fresh garlic is 72 ~ 90h, and deficiency of time 72h can make saline taste can not infiltrate garlic inside fully, and salting period can make the loss of moist of garlic serious more than 90h, and fragility reduces, and easily goes mouldy.
5, step 2) in adopt that mass ratio is the brown sugar of 1.9 ~ 5.2:1 ~ 2:1 ~ 1.5, rock sugar and old vinegar prepares sugar-vinegar liquid, then the garlic after adopting this sugar-vinegar liquid to pickle salt is pickled, saline taste, sweet and sour taste and tart flavour is made fully to mix like this, the taste with sweet and sour flavor of aromatic flavour is formed pickle 3 months at 20 ~ 30 DEG C after, crisp taste, and time longer taste is more mellow.
6, step 2) in adopt that mass ratio is the brown sugar of 1.9 ~ 5.2:1.5 ~ 3:1 ~ 1.5, white sugar and old vinegar prepares sugar-vinegar liquid, wherein white sugar is lower relative to the sweet taste of rock sugar, and the convenient taste adjusting sugar-vinegar liquid, makes the sour-sweet taste of the sugar-vinegar liquid of preparation moderate; Then the garlic after adopting this sugar-vinegar liquid to pickle salt is pickled, and makes saline taste, sweet and sour taste and tart flavour fully mix like this, form " with sweet and sour flavor " taste of aromatic flavour, crisp taste, and time longer taste is more mellow at 20 ~ 30 DEG C after pickling 3 months.
7, the sweet and sour garlic that prepared by the present invention suffuses an exquisite fragrance all around, and entrance is fragrant and sweet tender crisp, does not have the sensation of " peppery belly ", and be applicable to most crowd and eat, not only pure color, and Appetizing spleen-tonifying are requisite one cold dishes on dining table.Singly eat, go with wine, better as the cold dish of gruel.Long-term eating not only has hypotensive, reducing blood lipid, also has prevention of arterial sclerosis, anticancer, antifatigue, anti-ageing health-care efficacy of waiting for a long time.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
It should be noted that, in preparation process, sugar-vinegar liquid once must allocate foot, if because once not adjusting enough sugar-vinegar liquids and starting have developed, does not more just have effect when increasing sugar-vinegar liquid.The sugar-vinegar liquid of rear interpolation does not have effect.As: first time does not adjust enough sugar-vinegar liquids and starts to have pickled, does not more just have effect when increasing sugar-vinegar liquid.
embodiment 1
A preparation method for sweet and sour garlic, is characterized in that, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 25 DEG C, pickle 84h; Wherein the weight ratio of fresh garlic and salt is 10:1;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 22 DEG C, at least pickle 3 months; Described sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and rock sugar are put into water and boil and boil to water, make brown sugar and rock sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, rock sugar, old vinegar and water is 3.5:1:1.4:6.
embodiment 2
A preparation method for sweet and sour garlic, is characterized in that, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 25 DEG C, pickle 84h; Wherein the weight ratio of fresh garlic and salt is 10:1;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 22 DEG C, at least pickle 3 months; Described sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and rock sugar are put into water and boil and boil to water, make brown sugar and rock sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, white sugar, old vinegar and water is 3.5:1.5:1.4:6.
embodiment 3
A preparation method for sweet and sour garlic, is characterized in that, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 22 DEG C, pickle 90h; Wherein the weight ratio of fresh garlic and salt is 10:0.8;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 25 DEG C, at least pickle 3 months; Described sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and rock sugar are put into water and boil and boil to water, make brown sugar and rock sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, rock sugar, old vinegar and water is 1.9:1:1:5.
embodiment 4
A preparation method for sweet and sour garlic, is characterized in that, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 22 DEG C, pickle 90h; Wherein the weight ratio of fresh garlic and salt is 10:0.8;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 25 DEG C, at least pickle 3 months; Described sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and white sugar are put into water and boil and boil to water, make brown sugar and white sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, white sugar, old vinegar and water is 1.9:1.5:1:5.
embodiment 5
A preparation method for sweet and sour garlic, is characterized in that, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 28 DEG C, pickle 80h; Wherein the weight ratio of fresh garlic and salt is 10:1.2;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 30 DEG C, at least pickle 3 months; Wherein sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and rock sugar are put into water and boil and boil to water, make brown sugar and rock sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, rock sugar, old vinegar and water is 4.5:1.5:1.5:6.
embodiment 6
A preparation method for sweet and sour garlic, is characterized in that, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 28 DEG C, pickle 80h; Wherein the weight ratio of fresh garlic and salt is 10:1.2;
Garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 30 DEG C, at least pickle 3 months; Wherein sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and white sugar are put into water and boil and boil to water, make brown sugar and white sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, white sugar, old vinegar and water is 4.5:3:1.5:6.
implement 7
A preparation method for sweet and sour garlic, is characterized in that, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, on garlic, spread one deck salt again, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, 72h is pickled, if fresh garlic is somewhat old will pickle 120h at 30 DEG C; Wherein the weight ratio of fresh garlic and salt is 10:1.2;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 30 DEG C, at least pickle 3 months, if fresh garlic is somewhat old will pickle at least 4 months; Wherein sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and rock sugar are put into water and boil and boil to water, make brown sugar and rock sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, rock sugar, old vinegar and water is 5.2:2:1.5:5.
implement 8
A preparation method for sweet and sour garlic, is characterized in that, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, on garlic, spread one deck salt again, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, 72h is pickled, if fresh garlic is somewhat old will pickle 120h at 30 DEG C; Wherein the weight ratio of fresh garlic and salt is 10:1.2;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 30 DEG C, at least pickle 3 months, if fresh garlic is somewhat old will pickle at least 4 months; Wherein sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and white sugar are put into water and boil and boil to water, make brown sugar and white sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, white sugar, old vinegar and water is 5.2:3:1.5:6.
After more than three months pickle, the sugar-vinegar garlic prepared by above-described embodiment 1 ~ 8 is taken out edible, and it does not all have acid, have strong " taste with sweet and sour flavor " and crisp mouthfeel, and " taste with sweet and sour flavor " is permeated with the inside of garlic deeply.
Claims (5)
1. a preparation method for sweet and sour garlic, is characterized in that, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 20 ~ 30 DEG C, pickle 72 ~ 90h;
Wherein the weight ratio of fresh garlic and salt is 10:0.8 ~ 1.2;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 20 ~ 30 DEG C, at least pickle 3 months;
Described sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and rock sugar are put into water and boil and boil to water, make brown sugar and rock sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, rock sugar, old vinegar and water is 1.9 ~ 5.2:1 ~ 2:0.8 ~ 1.5:5 ~ 6.
2. sweet and sour preparation method according to claim 1, is characterized in that, comprise the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 25 DEG C, pickle 72h;
Wherein the weight ratio of fresh garlic and salt is 10:1;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 25 DEG C, at least pickle 3 months;
Described sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and rock sugar are put into water and boil and boil to water, make brown sugar and rock sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, rock sugar, old vinegar and water is 3.5:1:1.4:6.
3. a preparation method for sweet and sour garlic, is characterized in that, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 20 ~ 30 DEG C, pickle 72 ~ 90h;
Wherein the weight ratio of fresh garlic and salt is 10:0.8 ~ 1.2;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 20 ~ 30 DEG C, at least pickle 3 months;
Described sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and white sugar are put into water and boil and boil to water, make brown sugar and white sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, white sugar, old vinegar and water is 1.9 ~ 5.2:1.5 ~ 3:0.8 ~ 1.5:5 ~ 6.
4. the preparation method of sweet and sour garlic according to claim 3, is characterized in that, comprises the steps:
1) fresh garlic after removal crust, coring is placed in ceramic cylinder, then on garlic, spreads one deck salt, then according to the order of one deck garlic one deck salt, close the lid after piling in ceramic cylinder, at 20 ~ 30 DEG C, pickle 72 ~ 90h;
Wherein the weight ratio of fresh garlic and salt is 10:1;
2) garlic after step 1) being pickled carries out turning over cylinder, then pours sugar-vinegar liquid into, closes the lid, at 20 DEG C, at least pickle 3 months;
Described sugar-vinegar liquid is adopted and is prepared with the following method: brown sugar and white sugar are put into water and boil and boil to water, make brown sugar and white sugar dissolve completely and obtain syrup, add old vinegar after then syrup being cooled to room temperature, stir and namely obtain sugar-vinegar liquid; Wherein the mass ratio of brown sugar, white sugar, old vinegar and water is 3:1.5:1.4:6.
5. a sweet and sour garlic, is characterized in that, adopts the preparation method of the sweet and sour garlic described in any one of claim 1 ~ 4 to obtain.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094978A (en) * | 2017-12-15 | 2018-06-01 | 天津维康健达农业科技发展有限公司 | A kind of method for salting of sugar-vinegar garlic |
| CN109123525A (en) * | 2018-08-03 | 2019-01-04 | 黄冈月果老农产品有限公司 | A kind of method for salting of leaf road sweet and sour garlic |
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| CN101120764A (en) * | 2007-08-31 | 2008-02-13 | 浙江大学 | Method for preparing sour garlic containing natural iodine |
| CN102067974A (en) * | 2009-11-19 | 2011-05-25 | 史海霞 | Method for preparing sweet and sour garlic |
| CN103461918A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Preserving method of sweet and sour garlic |
| CN103621951A (en) * | 2013-11-14 | 2014-03-12 | 姜文坛 | Pickling method of sugar and vinegar garlic |
| CN103652749A (en) * | 2013-12-10 | 2014-03-26 | 魏春 | Processing method of sweet and sour garlic |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120764A (en) * | 2007-08-31 | 2008-02-13 | 浙江大学 | Method for preparing sour garlic containing natural iodine |
| CN102067974A (en) * | 2009-11-19 | 2011-05-25 | 史海霞 | Method for preparing sweet and sour garlic |
| CN103461918A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Preserving method of sweet and sour garlic |
| CN103621951A (en) * | 2013-11-14 | 2014-03-12 | 姜文坛 | Pickling method of sugar and vinegar garlic |
| CN103652749A (en) * | 2013-12-10 | 2014-03-26 | 魏春 | Processing method of sweet and sour garlic |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108094978A (en) * | 2017-12-15 | 2018-06-01 | 天津维康健达农业科技发展有限公司 | A kind of method for salting of sugar-vinegar garlic |
| CN109123525A (en) * | 2018-08-03 | 2019-01-04 | 黄冈月果老农产品有限公司 | A kind of method for salting of leaf road sweet and sour garlic |
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Application publication date: 20141217 |