CN104719845A - Production process of hawthorn fruit and sliced garlic sauce - Google Patents
Production process of hawthorn fruit and sliced garlic sauce Download PDFInfo
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- CN104719845A CN104719845A CN201310718163.9A CN201310718163A CN104719845A CN 104719845 A CN104719845 A CN 104719845A CN 201310718163 A CN201310718163 A CN 201310718163A CN 104719845 A CN104719845 A CN 104719845A
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- garlic
- hawthorn fruit
- hawthorn
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- heating
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Abstract
The invention discloses a production process of a hawthorn fruit and sliced garlic sauce. The production process comprises the following steps: peeling garlic, cutting pedicles, then performing microwave heating and pulping, completely cleaning hawthorn fruit, then softening by heating, pulping, cooking to prepare paste, uniformly mixing garlic pulp with the hawthorn fruit paste, then canning, and performing degassing and sterilization treatment to prepare a finished product, wherein the garlic is firstly soaked into running water and a citric acid solution with a pH value of 4.0 for 2.5 hours before microwave heating, honey and a beta-cyclodextrin solution are added in a garlic pulping process, hawthorn fruit and water are heated to be boiled for 20-25 minutes according to a ratio of 2:1 to soften hawthorn fruit, a caramel solution and table salt are added in a hawthorn fruit cooking process, and a sterilization operation is performed for 15 minutes at 100 DEG C. According to the production process disclosed by the invention, a microwave heating mode has a very good effect of removing garlic odor and also cannot be influenced by a treatment medium; and compared with a conventional deodorization method, the time required for microwave deodorization is very short, allinase can be passivated within only 2-3 minutes, the unique fragrance of garlic can also be produced, and adverse effects on the garlic caused by long-time heating can be avoided.
Description
Technical field
The invention belongs to tartar sauce production technology, be specifically related to a kind of hawthorn mashed garlic sauce production technology.
Background technology
Garlic is the bulb of liliaceous plant garlic, warm in nature, taste pungent enter taste, feasible stagnant gas.Containing garlic amino acid and allinase in garlic, produce allicin after the two contact, there is fungicidal effectiveness.Garlic products existing many at home and abroad comes out, as deodorization garlic powder, garlic honey, mashed garlic etc.And these goods generally relate to deodorization problem.
Summary of the invention
In order to overcome the above-mentioned defect that prior art field exists, the object of the invention is to, a kind of hawthorn mashed garlic sauce production technology is provided, simple to operation.
Hawthorn mashed garlic sauce production technology provided by the invention, by garlic peeling, cuts heating using microwave after the base of a fruit, making beating, thermoplastic after being cleaned by hawthorn, pulls an oar, is brewed into sauce, and garlic slurry is mixed rear tinning with haw pulp, must finished product after degassed, sterilization processing; Wherein, the citric acid solution being first placed in running water and PH4.0 before garlic heating using microwave soaks 2.5h, honey and beta-schardinger dextrin-solution is added during garlic making beating, hawthorn and water are pressed 2:1 ebuillition of heated 20-25min and are softened, add liquor sacchari usti and salt when hawthorn boils, sterilization is sterilization 15min at 100 DEG C.
Hawthorn mashed garlic sauce production technology provided by the invention, its beneficial effect is, heating using microwave has the effect of well sloughing garlic stink, the impact of medium is not subject to processing yet, compared with traditional deodorization method, the microwave deodorization time used is very short, and only 2-3min just can passivation allinase have the distinctive fragrance of garlic, avoids Chang time Jia Re Give garlic and brings adverse influence.
Detailed description of the invention
Below in conjunction with an embodiment, hawthorn mashed garlic sauce production technology provided by the invention is described in detail.
Embodiment
By garlic peeling, cut heating using microwave after the base of a fruit, making beating, thermoplastic after hawthorn is cleaned, pull an oar, be brewed into sauce, garlic slurry is mixed rear tinning with haw pulp, must finished product after degassed, sterilization processing; Wherein, the citric acid solution being first placed in running water and PH4.0 before garlic heating using microwave soaks 2.5h, honey and beta-schardinger dextrin-solution is added during garlic making beating, hawthorn and water are pressed 2:1 ebuillition of heated 20-25min and are softened, add liquor sacchari usti and salt when hawthorn boils, sterilization is sterilization 15min at 100 DEG C.
Claims (1)
1. a hawthorn mashed garlic sauce production technology, it is characterized in that: by garlic peeling, cut heating using microwave after the base of a fruit, making beating, thermoplastic after hawthorn is cleaned, pull an oar, be brewed into sauce, garlic slurry is mixed rear tinning with haw pulp, must finished product after degassed, sterilization processing; Wherein, the citric acid solution being first placed in running water and PH4.0 before garlic heating using microwave soaks 2.5h, honey and beta-schardinger dextrin-solution is added during garlic making beating, hawthorn and water are pressed 2:1 ebuillition of heated 20-25min and are softened, add liquor sacchari usti and salt when hawthorn boils, sterilization is sterilization 15min at 100 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718163.9A CN104719845A (en) | 2013-12-24 | 2013-12-24 | Production process of hawthorn fruit and sliced garlic sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310718163.9A CN104719845A (en) | 2013-12-24 | 2013-12-24 | Production process of hawthorn fruit and sliced garlic sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104719845A true CN104719845A (en) | 2015-06-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310718163.9A Pending CN104719845A (en) | 2013-12-24 | 2013-12-24 | Production process of hawthorn fruit and sliced garlic sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN104719845A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376911A (en) * | 2016-09-07 | 2017-02-08 | 南阳农业职业学院 | Deodorized fermentation black garlic sauce and preparation method thereof |
| CN106754136A (en) * | 2016-12-29 | 2017-05-31 | 甘肃滨河食品工业（集团）有限责任公司 | A kind of garlic health preserving wine and preparation method thereof |
| CN107897844A (en) * | 2017-11-30 | 2018-04-13 | 新津兴义镇鱼儿香中餐馆 | Hawthorn fish condiment |
-
2013
- 2013-12-24 CN CN201310718163.9A patent/CN104719845A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376911A (en) * | 2016-09-07 | 2017-02-08 | 南阳农业职业学院 | Deodorized fermentation black garlic sauce and preparation method thereof |
| CN106754136A (en) * | 2016-12-29 | 2017-05-31 | 甘肃滨河食品工业（集团）有限责任公司 | A kind of garlic health preserving wine and preparation method thereof |
| CN107897844A (en) * | 2017-11-30 | 2018-04-13 | 新津兴义镇鱼儿香中餐馆 | Hawthorn fish condiment |
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Legal Events
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150624 |