CN104366329A - Preparation method of spicy garlic sprouts - Google Patents
Preparation method of spicy garlic sprouts Download PDFInfo
- Publication number
- CN104366329A CN104366329A CN201410646736.6A CN201410646736A CN104366329A CN 104366329 A CN104366329 A CN 104366329A CN 201410646736 A CN201410646736 A CN 201410646736A CN 104366329 A CN104366329 A CN 104366329A
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- Prior art keywords
- garlic shoot
- garlic
- blanching
- spicy
- preparation
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 206010033546 Pallor Diseases 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 241000722363 Piper Species 0.000 claims abstract 3
- 239000002304 perfume Substances 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 239000000575 pesticide Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 240000001844 Capsicum baccatum Species 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 244000203593 Piper nigrum Species 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 244000045947 parasite Species 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 229930182555 Penicillin Natural products 0.000 description 1
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 206010048038 Wound infection Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- -1 carrotene Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 210000003494 hepatocyte Anatomy 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 229940049954 penicillin Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of spicy garlic sprouts, belonging to the food processing field. The preparation method is characterized in that 5kg of garlic sprouts, 450g of edible refined salt, 80g of white sugar, 42g of five spice powder, 28g of pod pepper, 30g of cooking wine, 15g of ground pepper and a proper amount of cold water are adopted as raw materials, the processing technique comprises the steps of selecting materials, trimming and cleaning, cutting and blanching, dewatering and drying, impregnating and seasoning, and packaging. The spicy garlic sprout is spicy, tasty and refreshing, has crisp and tender mouthfeel, has elasticity, has specific fresh and sweet flavor of the garlic sprouts, and is rich in nutrition; and the spicy garlic sprouts are rich in various nutritional ingredients, is good for enhancing the immunologic function of a human body, has the efficacies of lowering blood lipid, sterilizing, protecting liver, preventing the flu and preventing cancer, and is an environment-friendly, healthy and delicious flavor food with rich nutrition.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the preparation method of the peppery garlic shoot of a kind of perfume (or spice).
Background technology
Garlic shoot, also known as young garlic bolt, is the scape of extracting out from bolting garlic, one of vegetables deeply popular to people.Garlic shoot has multiple nutrients effect, is good functional health vegetables.Garlic shoot contain carbohydrate, crude fibre, carrotene, vitamin A, vitamin B2, vitamin C, niacin, calcium, phosphorus, etc. composition, the crude fibre wherein contained, can Constipation.Containing abundant vitamin C in garlic shoot, there is obvious reducing blood lipid and prevention coronary heart disease and arteriosclerotic effect, and can the formation of anti-tampon.It can protect liver, the activity of inducing hepatocyte detoxification enzyme, can the synthesis of blocking nitrosamine formation carcinogen, thus the generation of pre-anti-cancer.Garlic shoot contains Capsaicin, and its sterilizing ability can reach 1/10th of penicillin, has good killing action to pathogen and parasite, can play flu-prevention, prevents effect of wound infection and expelling parasite.
Garlic shoot is eaten raw usually, not easily preserves, and for being processed into the comprehensive utilization that fragrant peppery garlic shoot can realize garlic shoot, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution garlic shoot is not easily preserved, the preparation method of the peppery garlic shoot of a kind of perfume (or spice) is provided.
The present invention solves the technical scheme that its technical problem takes:
The preparation method of the peppery garlic shoot of a kind of perfume (or spice), it is characterized in that: adopt garlic shoot 5kg, edible refined salt 450g, white sugar 80g, five-spice powder 42g, capsicum annum fasciculatum 28g, cooking wine 30g, pepper powder 15g, its processing process is cleaning of selecting materials → arrange → segment blanching → dehydrate → flood seasoning → packaging, and concrete operation step is:
(1) select materials: pick out even thickness, quality garlic shoot that is tender and crisp, green in color is raw material;
(2) cleaning is arranged: rinsed 1-3 time by garlic shoot clear water, then use 0.08%KMnO
4solution washes away remains of pesticide, drains stand-by;
(3) segment blanching: garlic shoot is cut into 4-6cm segment with stainless steel knife, removes pointed portion, then puts into 100 DEG C of hot water blanching 1-2 minute;
(4) dehydrate: the garlic shoot after blanching delivers to drying room after cooling, and drying room temperature is 65 DEG C, until the obvious deliquescing of dish body, water content is at 22-25%;
(5) flood seasoning: poach 12 minutes after first being shredded by capsicum annum fasciculatum, then add white sugar, edible refined salt, five-spice powder, add pepper powder, cooking wine after dissolving, stir evenly, dehydration garlic shoot is put into baste and soaks 5-7 days;
(6) pack: garlic shoot is taken out draining, send into 82 DEG C of drying rooms and be dried to water content and reach 14-18%, then quantitative vacuum packaging.
Beneficial effect: product of the present invention is fragrant peppery tasty and refreshing, mouthfeel is tender and crisp and be with flexible, has the distinctive fresh and sweet local flavor of garlic shoot, nutritious; This product is not only rich in multiple nutritional components, contributes to strengthening the immunologic function of body, also have reduce blood fat, liver is protected in sterilization, effect of flu-prevention and cancer-resisting, is the typical local food of a kind of green health, nutrition delicious food.
Detailed description of the invention
Embodiment 1
:
A preparation method for the peppery garlic shoot of perfume (or spice), concrete operation step is:
(1) select materials: pick out even thickness, quality garlic shoot that is tender and crisp, green in color is raw material;
(2) cleaning is arranged: garlic shoot clear water is rinsed 4 times, then uses 0.12%KMnO
4solution washes away remains of pesticide, drains stand-by;
(3) segment blanching: garlic shoot is cut into 3cm segment with stainless steel knife, removes pointed portion, then puts into 95 DEG C of hot water blanchings 3 minutes;
(4) dehydrate: the garlic shoot after blanching delivers to drying room after cooling, and drying room temperature is 70 DEG C, until the obvious deliquescing of dish body, water content is 28%;
(5) flood seasoning: poach 25 minutes after first being shredded by extra large sky green pepper, then add sucrose, salt, Chinese prickly ash, five-spice powder, add black pepper, cassia bark, cooking wine after dissolving, stir evenly, dehydration garlic shoot is put into baste and soak 12 days;
(6) pack: garlic shoot is taken out draining, send into 80 DEG C of drying rooms and be dried to water content and reach 35%, then quantitative vacuum packaging.
Embodiment 2
:
A preparation method for the peppery garlic shoot of perfume (or spice), concrete operation step is:
(1) select materials: pick out even thickness, quality garlic shoot that is tender and crisp, green in color is raw material;
(2) cleaning is arranged: rinsed 5-6 time by garlic shoot clear water, then use 0.23%KMnO
4solution washes away remains of pesticide, drains stand-by;
(3) segment blanching: garlic shoot is cut into 2-3cm segment with stainless steel knife, removes pointed portion, then puts into 105 DEG C of hot water blanchings 45 seconds;
(4) dehydrate: the garlic shoot after blanching delivers to drying room after cooling, and drying room temperature is 78 DEG C, until the obvious deliquescing of dish body, water content is at 18-20%;
(5) flood seasoning: poach 12 minutes after first being shredded by capsicum, then add white sugar, salt, black sesame powder, add cumin powder, Chinese prickly ash, monosodium glutamate and cooking wine after dissolving, stir evenly, dehydration garlic shoot is put into baste and soak 10 days;
(6) pack: garlic shoot is taken out draining, send into 80 DEG C of drying rooms and be dried to water content and reach 16%, then quantitative vacuum packaging.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the preparation method of the peppery garlic shoot of perfume (or spice), it is characterized in that: adopt garlic shoot 5kg, edible refined salt 450g, white sugar 80g, five-spice powder 42g, capsicum annum fasciculatum 28g, cooking wine 30g, pepper powder 15g, its processing process is cleaning of selecting materials → arrange → segment blanching → dehydrate → flood seasoning → packaging, and concrete operation step is:
(1) select materials: pick out even thickness, quality garlic shoot that is tender and crisp, green in color is raw material;
(2) cleaning is arranged: rinsed 1-3 time by garlic shoot clear water, then use 0.08%KMnO
4solution washes away remains of pesticide, drains stand-by;
(3) segment blanching: garlic shoot is cut into 4-6cm segment with stainless steel knife, removes pointed portion, then puts into 100 DEG C of hot water blanching 1-2 minute;
(4) dehydrate: the garlic shoot after blanching delivers to drying room after cooling, and drying room temperature is 65 DEG C, until the obvious deliquescing of dish body, water content is at 22-25%;
(5) flood seasoning: poach 12 minutes after first being shredded by capsicum annum fasciculatum, then add white sugar, edible refined salt, five-spice powder, add pepper powder, cooking wine after dissolving, stir evenly, dehydration garlic shoot is put into baste and soaks 5-7 days;
(6) pack: garlic shoot is taken out draining, send into 82 DEG C of drying rooms and be dried to water content and reach 14-18%, then quantitative vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410646736.6A CN104366329A (en) | 2014-11-16 | 2014-11-16 | Preparation method of spicy garlic sprouts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410646736.6A CN104366329A (en) | 2014-11-16 | 2014-11-16 | Preparation method of spicy garlic sprouts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366329A true CN104366329A (en) | 2015-02-25 |
Family
ID=52545720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410646736.6A Pending CN104366329A (en) | 2014-11-16 | 2014-11-16 | Preparation method of spicy garlic sprouts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366329A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942672A (en) * | 2017-03-29 | 2017-07-14 | 三只松鼠股份有限公司 | A kind of fragrant spicy ivy mosses and a making method thereof and preparation method thereof |
| CN109275890A (en) * | 2018-11-29 | 2019-01-29 | 张国朋 | A kind of garlic shoot sauce and its preparation process |
-
2014
- 2014-11-16 CN CN201410646736.6A patent/CN104366329A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 鹤丰县高山蔬菜研究所，等: "《山地稀特蔬菜栽培与加工》", 31 January 2007 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942672A (en) * | 2017-03-29 | 2017-07-14 | 三只松鼠股份有限公司 | A kind of fragrant spicy ivy mosses and a making method thereof and preparation method thereof |
| CN109275890A (en) * | 2018-11-29 | 2019-01-29 | 张国朋 | A kind of garlic shoot sauce and its preparation process |
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