CN104256458A - Preparation method of pickled garlic - Google Patents

Abstract

The invention discloses a preparation method of pickled garlic. The method comprises the steps that vinegar is heated to 85 DEG C; white sugar is fed into the vinegar; after the white sugar is completely dissolved into the vinegar, heating is kept for 10 min, and then heating is stopped, so that the white sugar is rapidly dissolved in the vinegar, what is more important is that the white sugar can be converted into various amino acid which can be easily absorbed and utilized by human body when meeting acid at high temperature; the vinegar is aired to the normal temperature for later use; soybean sauce, anise, fennel, salt, pepper and fresh ginger are fed into the vinegar; the opening of a jar is cleaned; cold boiled water is in a water channel at the opening of the jar; a bowl is buckled to the opening of the jar to close the jar; indoor fermentation is performed for 15 days at normal temperature, and then finished pickled garlic is obtained. The pickled garlic is not only rich in nutrition, but also crisp and delicious.

Description

A kind of preparation method flooding garlic

Technical field

The present invention relates to a kind of preparation method flooding garlic, belong to field of food industry.

Background technology

Garlic is a kind of seasoning vegetable, nutritious and there is the medical effects such as sterilizing, but, the distinctive unpleasant peculiar smell of garlic is had after edible, and it is directly edible quite peppery, reduce universal edible scope, the preparation method of a kind of sugar-vinegar garlic that the present invention relates to can solve the problems referred to above, and greatly can promote the development of planting garlic industry.After garlic maturation, can go bad after long-time placement and even germinate, therefore studying a kind of preparation method flooding garlic, is exactly current important topic urgently to be resolved hurrily.

Summary of the invention

The object of this invention is to provide a kind of special taste, nutritious, simply a kind of preparation method flooding garlic of preparation method.It is characterized in that it be by the component of following percentage by weight formulated flood garlic:

Garlic 80-85% Chinese prickly ash 0.1-1% fennel seeds 0.1-0.5% large fragrant 0.1-0.3%

White sugar 0.1-0.2% vinegar 5-7% soy sauce 1-2% salt 1-2%

Ginger 1-2%

Flood a preparation method for garlic, it is characterized in that it comprises the following steps:

1. garlic is removed the peel, put into 20% salt solution and soak, pull out boil 4 hours in the water of 20 degrees Celsius after, then pull that to drain surperficial moisture content for subsequent use out, airing 3-5 days; 2. vinegar is heated to 85 DEG C, then white sugar is added, after white sugar dissolves in vinegar completely, heating is stopped after maintaining 10min, dry in the air for subsequent use to normal temperature, add soy sauce, large perfume, fennel seeds salt, Chinese prickly ash and ginger again, what so not only dissolve in vinegar liquid is fast, the more important thing is that white sugar is at high temperature met acid and can be changed into the several amino acids that human body is easily absorbed; 3. will 1. load in altar, then 2. will pour into, and add yellow rice wine, Jiang Tankou cleans out, and contains cold boiling water in altar saliva groove, and button bowl is added a cover closed, is finished product at normal temperature laboratory bottom fermentation after 15 days.

A kind of preparation method flooding garlic, its feature is, add large perfume (or spice), fennel seeds salt, Chinese prickly ash and ginger and white sugar again after vinegar and soy sauce heating, what so not only dissolve in vinegar liquid is fast, the more important thing is that white sugar is at high temperature met acid and can be changed into the several amino acids that human body is easily absorbed.

Detailed description of the invention

Below in conjunction with example, the invention will be further described.

Embodiment: a kind of preparation method flooding garlic, its component is:

Garlic 80-85% Chinese prickly ash 0.1-1% fennel seeds 0.1-0.5% large fragrant 0.1-0.5%

Vinegar 5-7% soy sauce 1-2% salt 1-2% ginger 1-2%.

In above-mentioned example, a kind of preparation method flooding garlic is as follows:

1. by 20 ㎏ garlics peelings, put into 20% salt solution and soak, pull out boil 4 hours in the water of 20 degrees Celsius after, then pull that to drain surperficial moisture content for subsequent use out, airing 3-5 days.

5 ㎏ vinegar are heated to 85 DEG C, then white sugar is added, after white sugar dissolves in vinegar completely, heating is stopped after maintaining 10min, dry in the air for subsequent use to normal temperature, add soy sauce, large perfume, fennel seeds salt, Chinese prickly ash and ginger again, what so not only dissolve in vinegar liquid is fast, the more important thing is that white sugar is at high temperature met acid and can be changed into the several amino acids that human body is easily absorbed; 3. will 1. load in altar, then 2. will pour into, and add yellow rice wine, Jiang Tankou cleans out, and contains cold boiling water in altar saliva groove, and button bowl is added a cover closed, is finished product at normal temperature laboratory bottom fermentation after 15 days.

Claims (2)

1. flood a preparation method for garlic, it is characterized in that it be by the component of following percentage by weight formulated flood garlic:

Garlic 80-85% Chinese prickly ash 0.1-1% fennel seeds 0.1-0.5% large fragrant 0.1-0.3%

White sugar 0.1-0.2% vinegar 5-7% soy sauce 1-2% salt 1-2%

Ginger 1-2%.

2. a kind of preparation method flooding garlic according to claims 1, is characterized in that it comprises following making step:

1. garlic is removed the peel, put into 20% salt solution and soak, pull out boil 4 hours in the water of 20 degrees Celsius after, then pull that to drain surperficial moisture content for subsequent use out, airing 3-5 days; 2. vinegar is heated to 85 DEG C, then white sugar is added, after white sugar dissolves in vinegar completely, heating is stopped after maintaining 10min, dry in the air for subsequent use to normal temperature, add soy sauce, large perfume, fennel seeds salt, Chinese prickly ash and ginger again, what so not only dissolve in vinegar liquid is fast, the more important thing is that white sugar is at high temperature met acid and can be changed into the several amino acids that human body is easily absorbed; 3. will 1. load in altar, then 2. will pour into, and add yellow rice wine, Jiang Tankou cleans out, and contains cold boiling water in altar saliva groove, and button bowl is added a cover closed, is finished product at normal temperature laboratory bottom fermentation after 15 days.