CN104381565A - Processing process of honey-fried preserved garlic - Google Patents

Processing process of honey-fried preserved garlic Download PDF

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Publication number
CN104381565A
CN104381565A CN201410659188.0A CN201410659188A CN104381565A CN 104381565 A CN104381565 A CN 104381565A CN 201410659188 A CN201410659188 A CN 201410659188A CN 104381565 A CN104381565 A CN 104381565A
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China
Prior art keywords
garlic
processing
liquid glucose
sugar
honey
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Pending
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CN201410659188.0A
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Chinese (zh)
Inventor
黄存英
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黄存英
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Priority to CN201410659188.0A priority Critical patent/CN104381565A/en
Publication of CN104381565A publication Critical patent/CN104381565A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a processing process of honey-fried preserved garlic, belonging to the field of food processing. The processing process is characterized in that 8kg of fresh garlic, 120g of five spice powder, 550ml of sesame oil, 450g of table salt, 15L of water and a small amount of onions, minced garlic and black pepper are adopted as raw materials; the processing process comprises the processes of material selection, boiling, drying production, packaging, and finished product production. The processing process has the beneficial effects that the honey-fried preserved garlic is moderate in hardness, slightly spicy, fine in taste and crisp and tender in tissue and has the fragrant flavor of the garlic and very rich nutritive value, is rich in various nutrient substances and beneficial to the metabolism of human bodies, has the efficacies of enhancing the immunity of the human bodies, killing germs, eliminating toxicity, reducing blood sugar and preventing and resisting cancers and is a pure, healthy, nutrient and delicious health-preserving food.

Description

The processing technology of the crisp garlic dried meat of a kind of honey
Technical field
The present invention relates to a kind of processing method of food, especially relate to the processing technology of the crisp garlic dried meat of a kind of honey.
Background technology
Garlic, belongs to Liliaceae allium, is used as medicine with bulb.Garlic is oblate spheroid or short taper shape, and there are canescence or light brown film quality firecoat in outside, peels off scale leaf, inside has 6-10 garlic clove, and wheel is born in around scape, and basal part of stem plate-like, has most fibrous root.Each garlic clove outsourcing film, peels off film, namely sees the scale of white, plump succulence.Have strong garlic odour, taste is pungent.Garlic has powerful sterilizing ability, can eliminate the germ in intrusive body, is the one that in the natural plants found at present, antibacterial action is the strongest.It also helps Cobastab 1absorption, promote that the metabolism of carbohydrate is with produce power, and fatigue-relieving.Another very important effect of garlic is exactly promote immunity, wherein contained lead selenide also has antioxidation, and containing " garlic amine " in garlic, this material is to the benefit of brain manyfold stronger than Cobastab, allow children eat a little green onion garlic more at ordinary times, growing of brain cell can be made more active.The elements such as the germanium in garlic and selenium can the growth of inhibition tumor cell and cancer cell, and experiment finds, the crowd that cancer incidence is minimum is exactly the crowd that in blood, selenium content is the highest.National Cancer tissue is thought, in the plant of the anticancer potentiality of whole world most, what rank first is garlic.Garlic can 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.Garlic can also prevent the fat deposition in cardiovascular and cerebrovascular, the metabolism of induced tissue fat inside, remarkable increase FA, reduces cholesterol, suppresses hematoblastic gathering, reduce PC, increase arteriolar expansion ratio, impel vasodilation, regulate blood pressure, increase the permeability of blood vessel, thus suppress formation and the prevention of arterial sclerosis of thrombus.
Garlic is used as flavouring usually, and economic benefit is low, for being processed into the comprehensive utilization that sweet crisp garlic dried meat can realize garlic raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is to solve the low problem of garlic economy benefit, the processing technology of the crisp garlic dried meat of a kind of honey is provided.
The present invention solves the technical scheme that its technical problem takes:
The processing technology of the crisp garlic dried meat of a kind of honey, it is characterized in that: adopt fresh garlic 100%, white sugar 60%, glucose syrup 5%, sodium hydrogensulfite 0.02%, U-Ramin MC 0.08%, citric acid 0.4-0.5%, salt 3%, potassium sorbate 0.26% to be raw material, its processing process is for selecting materials → removing the peel → deodorization → preparation liquid glucose → sugar thoroughly → dry → packaging, and concrete operation step is:
(1) select materials: select ripe large, that free from insect pests is gone mouldy, garlic meat is pure white garlic to be raw material;
(2) remove the peel: be dipped to garlic ball with clear water shinny, by head of garlic distinguish, go garlic stem, peeling;
(3) deodorization: first by green tea and boiling water in 1: 56 ratio soak 8-10 minute, then filter obtained green tea juice; Green tea juice garlic being put into its quality 2/3 again boils 37-42 minute, pulls draining, airing immediately out;
(4) liquid glucose is prepared: required maltose is 2: 3 with the ratio of raw material, maltose is made into the liquid glucose of 42%, adds 0.25% malic acid, 2% cloves, 0.15% Sodium Benzoate;
(5) thoroughly sugared: after liquid glucose is boiled, add garlic while hot and soak; Adopt repeatedly saturating sugared method, liquid glucose was heated separately concentrated every 6-7 hour, each raising concentration 2%, refund while hot after concentrated and continue dipping, repeat such operation every other day, the production cycle is 8-10 days, see that every garlic is translucent the saturating sugar of state description close to saturated after inhaling sugar, until sugared concentration reaches 65%, then continue dipping 5-6 days, saturating sugar completes;
(6) dry: garlic to be picked up from liquid glucose, spreads out above drip pan, enter in 82 DEG C of drying rooms dry, until water content reaches 12-15%;
(7) pack: adopt capsule fineness packaging.
Beneficial effect: product of the present invention is neither too hard, nor too soft, micro-band is pungent, delicate mouthfeel, organizes tender and crisp, and crisp-fried is clear and melodious, the distinctive fresh Flavor of tool garlic; This product not only nutritive value is very high, is rich in multiple nutrients material, is conducive to the metabolism promoting human body, strengthens body immunity, and also having sterilization toxin expelling, reduce effect of blood sugar and cancer-resisting, is the health-preserving food of a kind of green health, nutrition delicious food.
Detailed description of the invention
Embodiment 1 :
A processing technology for the crisp garlic dried meat of honey, concrete operation step is:
(1) select materials: select ripe large, that free from insect pests is gone mouldy, garlic meat is pure white garlic to be raw material;
(2) remove the peel: be dipped to garlic ball with clear water shinny, by head of garlic distinguish, go garlic stem, peeling;
(3) deodorization: first by green tea and boiling water in 1: 47 ratio soak 15 minutes, then filter obtained green tea juice; The green tea juice again garlic being put into its quality 1/4 boils 32 minutes, pulls draining, airing immediately out;
(4) liquid glucose is prepared: desirable proteins sugar is 3: 4 with the ratio of raw material, protein sugar is made into the liquid glucose of 60%, adds 0.25% citric acid, 1% salt, 0.07% potassium sorbate;
(5) thoroughly sugared: after liquid glucose is boiled, add garlic while hot and soak; Adopt repeatedly saturating sugared method, liquid glucose was heated separately concentrated every 16 hours, each raising concentration 2%, refund while hot after concentrated and continue dipping, repeat such operation every other day, the production cycle is 22 days, see that every garlic is translucent the saturating sugar of state description close to saturated after inhaling sugar, until sugared concentration reaches 85%, then continue dipping 7 days, saturating sugar completes;
(6) dry: garlic to be picked up from liquid glucose, spreads out above drip pan, enter in 80 DEG C of drying rooms dry, until water content reaches 12%;
(7) pack: adopt capsule fineness packaging.
Embodiment 2 :
A processing technology for the crisp garlic dried meat of honey, concrete operation step is:
(1) select materials: select ripe large, that free from insect pests is gone mouldy, garlic meat is pure white garlic to be raw material;
(2) remove the peel: be dipped to garlic ball with clear water shinny, by head of garlic distinguish, go garlic stem, peeling;
(3) deodorization: first by green tea and boiling water in 1: 35 ratio soak 18 minutes, then filter obtained green tea juice; The green tea juice again garlic being put into its quality 1/2 boils 25 minutes, pulls draining, airing immediately out;
(4) liquid glucose is prepared: required fructose is 1: 1 with the ratio of raw material, fructose is made into the liquid glucose of 40%, adds 0.75% citric acid, 2.5% salt, 0.04% potassium sorbate;
(5) thoroughly sugared: after liquid glucose is boiled, add garlic while hot and soak; Adopt repeatedly saturating sugared method, liquid glucose was heated separately concentrated every 36 hours, each raising concentration 5%, refund while hot after concentrated and continue dipping, repeat such operation every other day, the production cycle is 14 days, see that every garlic is translucent the saturating sugar of state description close to saturated after inhaling sugar, until sugared concentration reaches 65%, then continue dipping 5 days, saturating sugar completes;
(6) dry: garlic to be picked up from liquid glucose, spreads out above drip pan, enter in 88 DEG C of drying rooms dry, until water content reaches 18%, after drying, sprinkle one deck river white sugar;
(7) pack: adopt capsule fineness 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 processing technology of the crisp garlic dried meat of honey, it is characterized in that: adopt fresh garlic 100%, white sugar 60%, glucose syrup 5%, sodium hydrogensulfite 0.02%, U-Ramin MC 0.08%, citric acid 0.4-0.5%, salt 3%, potassium sorbate 0.26% to be raw material, its processing process is for selecting materials → removing the peel → deodorization → preparation liquid glucose → sugar thoroughly → dry → packaging, and concrete operation step is:
(1) select materials: select ripe large, that free from insect pests is gone mouldy, garlic meat is pure white garlic to be raw material;
(2) remove the peel: be dipped to garlic ball with clear water shinny, by head of garlic distinguish, go garlic stem, peeling;
(3) deodorization: first by green tea and boiling water in 1: 56 ratio soak 8-10 minute, then filter obtained green tea juice; Green tea juice garlic being put into its quality 2/3 again boils 37-42 minute, pulls draining, airing immediately out;
(4) liquid glucose is prepared: required maltose is 2: 3 with the ratio of raw material, maltose is made into the liquid glucose of 42%, adds 0.25% malic acid, 2% cloves, 0.15% Sodium Benzoate;
(5) thoroughly sugared: after liquid glucose is boiled, add garlic while hot and soak; Adopt repeatedly saturating sugared method, liquid glucose was heated separately concentrated every 6-7 hour, each raising concentration 2%, refund while hot after concentrated and continue dipping, repeat such operation every other day, the production cycle is 8-10 days, see that every garlic is translucent the saturating sugar of state description close to saturated after inhaling sugar, until sugared concentration reaches 65%, then continue dipping 5-6 days, saturating sugar completes;
(6) dry: garlic to be picked up from liquid glucose, spreads out above drip pan, enter in 82 DEG C of drying rooms dry, until water content reaches 12-15%;
(7) pack: adopt capsule fineness packaging.
CN201410659188.0A 2014-11-19 2014-11-19 Processing process of honey-fried preserved garlic Pending CN104381565A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105394663A (en) * 2015-11-20 2016-03-16 务川自治县清香缘植物油食品有限公司 Rock sugar pickled garlic and preparation method thereof
CN105994901A (en) * 2016-05-30 2016-10-12 周家勃 Processing technology of health-care preserved onions
CN106376705A (en) * 2016-09-29 2017-02-08 芜湖市三山区绿色食品产业协会 Process for making dried healthcare onion

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102870944A (en) * 2012-10-30 2013-01-16 大连鹤菲英博科技有限公司 Preparation method of preserved pumpkin
CN103584030A (en) * 2013-11-08 2014-02-19 徐州绿之野生物食品有限公司 Method for producing garlic pickled instant food

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102870944A (en) * 2012-10-30 2013-01-16 大连鹤菲英博科技有限公司 Preparation method of preserved pumpkin
CN103584030A (en) * 2013-11-08 2014-02-19 徐州绿之野生物食品有限公司 Method for producing garlic pickled instant food

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
吴长征: "大蒜脯的加工技术", 《农村机械化》 *
张喵: "果味糖蒜脯的制作技术", 《大众商务》 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105394663A (en) * 2015-11-20 2016-03-16 务川自治县清香缘植物油食品有限公司 Rock sugar pickled garlic and preparation method thereof
CN105994901A (en) * 2016-05-30 2016-10-12 周家勃 Processing technology of health-care preserved onions
CN106376705A (en) * 2016-09-29 2017-02-08 芜湖市三山区绿色食品产业协会 Process for making dried healthcare onion

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