CN104905186A - A garlic processing method - Google Patents

A garlic processing method Download PDF

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Publication number
CN104905186A
CN104905186A CN201510252674.5A CN201510252674A CN104905186A CN 104905186 A CN104905186 A CN 104905186A CN 201510252674 A CN201510252674 A CN 201510252674A CN 104905186 A CN104905186 A CN 104905186A
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China
Prior art keywords
garlic
parts
processing
weight
vinegar
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Pending
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CN201510252674.5A
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Chinese (zh)
Inventor
高飞
高建红
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Lijing Builds Red Green Food Development Co Ltd
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Lijing Builds Red Green Food Development Co Ltd
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Priority to CN201510252674.5A priority Critical patent/CN104905186A/en
Publication of CN104905186A publication Critical patent/CN104905186A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to a garlic processing method and belongs to the technical field of food processing. The processing method of garlic comprises the following steps: (1) preparing fresh garlic, sprinkling tea salt to the garlic, mixing evenly, and pickling the garlic for 5 to 7 days, stirring once every 12 to 20 hours; then adding mixed sugar to the garlic and mixing thoroughly, and pickling for 2 to 10 hours to obtain the pickled garlic; and (2) adding vinegar liquid to the pickled garlic, and conserving at a temperature of 1-10 DEG C for 5 to 6 months, and then adding taste-modifying seasonings to the garlic 5 to 7 days prior to packaging to obtain the finished products. The advantages of the garlic processing methods are as follows: the garlic obtained by the processing methods has the effects of resisting fatigue, promoting digestion, preventing aging, sterilizing, promoting metabolism, eliminating toxins and maintaining beauty, has good mouthfeel and refreshing and fragrant flavour, is added no preservatives and food additives, and is beneficial for health in a long-term consumption.

Description

The processing method of a kind of garlic
Technical field
The invention belongs to food processing technology field, be specifically related to the processing method of a kind of garlic.
Background technology
Garlic, belongs to Liliaceae allium, and in oblate spheroid or short taper shape, 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, has most fibrous root.Every garlic clove outsourcing film, peels off film, and namely see 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; After being processed into garlic in syrup, not only the pungent of garlic alleviates, and its hot property also becomes mitigation, and when eating fatty more meat, garlic in syrup can be removed greasy, can also promote the digestion of human body, absorption.Garlic in syrup can also flu-prevention, prevent wound infection, treatment infectious diseases and effect of expelling parasite, a delicious dish be loved by the people.
The method for salting of tradition garlic is a lot, but substantially similar.The garlic in syrup holding time of pickling by existing method is short, and apt to deteriorate spoiled.In addition, the garlic in syrup that market is sold all is added with anticorrisive agent and food additives, often eats, and is unfavorable for health.
Summary of the invention
The object of this invention is to provide a kind of tasty mouthfeel, nutritious garlic.
The technical solution used in the present invention is the processing method of a kind of garlic, comprises the following steps:
(1) get fresh garlic, spread tea salt and mix thoroughly, pickle 5 ~ 7 days, within every 12 ~ 20 hours, stir once; And then add mixed sugar and mix thoroughly, pickle 2 ~ 10 hours, must garlic be pickled;
(2) above-mentioned garlic of pickling being added vinegar liquid, is under the condition of 1 ~ 10 DEG C in temperature, preserves 5 ~ 6 months, within 5 ~ 7 days, adds flavoring condiment before packing subsequently, to obtain final product.
As preferably, in described step (1), tea salt is made up of the component of following parts by weight: tealeaves 3 ~ 5 parts, salt 1 ~ 2 part.Tealeaves is selected from the one in jasmine tea, green tea or black tea, or their arbitrary proportion mixture.
In tealeaves, organic chemical composition is mainly: tea polyphenols, vegetable soda, protein, amino acid, vitamin, pectin element, organic acid, lipopolysaccharides, carbohydrate, enzyme, pigment etc.; To the therapeutic efficacy of many sections disease, and have good to promote longevity, the anti-ageing effect kept fit; Fire, clearing stomach removing toxic substances fall in tealeaves bitter cold; Compatibility salt, strengthens tealeaves antibacterial detoxication, cures mainly all diseases, how by wind fire, stomach energy and causing.
As preferably, in described step (1), mixed sugar is made up of the component of following parts by weight: 1 part, rock sugar, 1 ~ 2 part, brown sugar.
Described brown sugar contains multiple essential amino acid, and as lysine, citric acid etc., these amino acid are all synthesized human protein, support metabolism, participate in the indispensable basic substance of human life activity, have absolute front effectiveness to promotion health; Rock sugar contributes to improving body to the absorption of calcium.
As preferably, in described step (2), vinegar liquid is made up of the component of following parts by weight: 100 parts, water, 75 ~ 80 parts, Shanxi mature vinegar, light-coloured vinegar 5 ~ 10 parts, Radix Angelicae Sinensis 5 ~ 10 parts, matrimony vine 1 ~ 2 part, 1 ~ 2 part, fennel, the sophora bud 1 ~ 2 part.
As preferably, in described step (2), vinegar liquid is made up of the component of following parts by weight: 100 parts, water, 75 parts, Shanxi mature vinegar, light-coloured vinegar 5 parts, Radix Angelicae Sinensis 8 parts, matrimony vine 1 part, 2 parts, fennel, the sophora bud 2 parts.
The effects such as described Shanxi mature vinegar appetizing softening blood vessel; Light-coloured vinegar have relieve the effect of alcohol, effect of beauty treatment; Chinese angelica blood supplementing, invigorate blood circulation, menstruction regulating and pain relieving, moisturize laxation; Matrimony vine has nourishing the liver, nourshing kidney, effect of moistening lung; Fennel contains outside abundant vitamin A, C, and the content of calabash radish element and calcium is also higher, and seed can make medicinal or spices, has effect that wind dispelling eliminates the phlegm, loose cold stomach invigorating relieves the pain; Sophora bud cooling blood and hemostasis, clearing liver-fire; Jasmine has pungent, sweet, cool, clearing heat and detoxicating, dampness removing effect, and makes garlicky delicate fragrance.
Described vinegar liquid is adding man-hour, is heated to, infusion 10 ~ 20 minutes after being mixed by above-mentioned raw materials, and after being down to room temperature, 10-15 days is placed in sealing, to obtain final product.
As preferably, in described step (2), flavoring condiment is selected from the one in Jasmine, sophora flower or sweet osmanthus.
As preferably, in described step (2), the addition of flavoring condiment is 5% ~ 10% of described fresh garlic weight.
Present invention also offers the garlic of the processing method gained of a kind of garlic.
In the present invention, if do not have specified otherwise, percentage all refers to percentage by weight.
Beneficial effect of the present invention is: raw material contained in gained garlic is mainly containing tea salt, vinegar liquid and flavoring raw material, and wherein the antibacterial detoxication of tealeaves strengthened by tea salt, and tea can to absorb in garlic garlicky; Containing plurality of Chinese in vinegar liquid, vinegar liquid Middle nutrition is enriched have effect of antifatigue, short digestion, in advance anti-aging, sterilization, promotion metabolism, toxin-expelling and face nourishing; Flavoring raw material is the one in Jasmine, sophora flower or sweet osmanthus, can delicate fragrance be spilt in garlic before packing, and can modulate according to different taste; Be aided with again special method for salting, garlic prepared by the method also has effect of antifatigue, short digestion, in advance anti-aging, sterilization, promotion metabolism, toxin-expelling and face nourishing, and mouthfeel is good, fragrant taste; And do not add any anticorrisive agent and food additives eat for a long time, good for health.
Detailed description of the invention
For making those skilled in the art understand production technology of the present invention and technique effect in detail, introduce application of the present invention and technique effect further with concrete production instance below.
Embodiment 1
Get the fresh garlic newly gone out then, after peeling, break lobe; Garlic clove spreads tea salt mix thoroughly and pickle 5 days, within every 12 hours, stir once; And then add mixed sugar and mix thoroughly, pickle 2 hours; Tea salt is made up of the raw material of following parts by weight: tealeaves 3 parts, salt 1 part; Tealeaves is jasmine tea; Mixed sugar is made up of the raw material of following parts by weight: 1 part, rock sugar, 2 parts, brown sugar;
Add vinegar liquid by completing in garlic clove that above-mentioned steps pickles, temperature is under the condition of 1 DEG C, preserves 5 months, and 10% Jasmine of putting into fresh garlic weight before packing for 5 days continues to pickle rear obtained; The preparation method of vinegar liquid is be made up of the raw material of following parts by weight: 100 parts, clear water, 75 parts, Shanxi mature vinegar, light-coloured vinegar 5 parts, Radix Angelicae Sinensis 5 parts, matrimony vine 2 parts, 2 parts, fennel, the sophora bud 2 parts; Be heated to boiling after being mixed by above-mentioned raw materials, infusion 20 minutes, seals placement 10 days after being down to room temperature, obtained;
The garlic pickled is pulled out packaging, sealing, to obtain final product.
Embodiment 2
Get the fresh garlic newly gone out then, after peeling, break lobe; Garlic clove sprinkles tea salt uniformly, after making each garlic clove be enclosed with tea salt, pickles 7 days, within every 17 hours, stir once; And then add mixed sugar; Guarantee that every lobe garlic is all enclosed with mixed sugar, pickle 2 hours; The preparation method of tea salt is: be made up of the raw material of following parts by weight: tealeaves 3, salt 1; Described tealeaves is green tea; Mixed sugar is made up of the raw material of following parts by weight: 1 part, rock sugar, 1 part, brown sugar;
Add vinegar liquid by completing in garlic clove that above-mentioned steps pickles, temperature is under the condition of 5 DEG C, preserves 6 months, and 8% sweet osmanthus of putting into fresh garlic weight before packing for 7 days continues to pickle rear obtained; The preparation method of vinegar liquid is be made up of the raw material of following parts by weight: 100 parts, clear water, 80 parts, Shanxi mature vinegar, light-coloured vinegar 10 parts, Radix Angelicae Sinensis 10 parts, matrimony vine 1 part, 1 part, fennel, the sophora bud 2 parts; Be heated to boiling after being mixed by above-mentioned raw materials, infusion 15 minutes, seals placement 15 days after being down to room temperature, obtained;
The garlic pickled is pulled out packaging, sealing, to obtain final product.
Embodiment 3
Get the fresh garlic newly gone out then, after peeling, break lobe; Garlic clove sprinkles tea salt uniformly, after making each garlic clove be enclosed with tea salt, pickles 6 days, within every 20 hours, stir once; And then add mixed sugar; Guarantee that every lobe garlic is all enclosed with mixed sugar, pickle 2 hours; The preparation method of tea salt is: be made up of the raw material of following parts by weight: tealeaves 3 parts, salt 1 part; Described tealeaves is black tea; Mixed sugar is made up of the raw material of following parts by weight: 1 part, rock sugar, 2 parts, brown sugar;
Add vinegar liquid by completing in garlic clove that above-mentioned steps pickles, temperature is under the condition of 10 DEG C, preserves 6 months, and 7% sophora flower putting into fresh garlic weight before packing for 6 days continues to pickle rear obtained; The preparation method of vinegar liquid is be made up of the raw material of following parts by weight: 100 parts, clear water, 79 parts, Shanxi mature vinegar, light-coloured vinegar 7 parts, Radix Angelicae Sinensis 8 parts, matrimony vine 2 parts, 2 parts, fennel, the sophora bud 2 parts; Be heated to boiling after being mixed by above-mentioned raw materials, infusion 20 minutes, seals placement 15 days after being down to room temperature, obtained;
The garlic pickled is pulled out packaging, sealing, to obtain final product.
Embodiment 4
Get the fresh garlic newly gone out then, after peeling, break lobe; Garlic clove sprinkles tea salt uniformly, after making each garlic clove be enclosed with tea salt, pickles 6 days, within every 15 hours, stir once; And then add mixed sugar; Guarantee that every lobe garlic is all enclosed with mixed sugar, pickle 5 hours; The preparation method of tea salt is: be made up of the raw material of following parts by weight: tealeaves 3 parts, salt 2 parts; Described tealeaves is black tea; Mixed sugar is made up of the raw material of following parts by weight: 1 part, rock sugar, 1 part, brown sugar;
Add vinegar liquid by completing in garlic clove that above-mentioned steps pickles, temperature is under the condition of 4 DEG C, preserves 6 months, and 6% sophora flower putting into fresh garlic weight before packing for 5 days continues to pickle rear obtained; The preparation method of vinegar liquid is be made up of the raw material of following parts by weight: 100 parts, clear water, 76 parts, Shanxi mature vinegar, light-coloured vinegar 8 parts, Radix Angelicae Sinensis 10 parts, matrimony vine 2 parts, 2 parts, fennel, the sophora bud 2 parts; Be heated to boiling after being mixed by above-mentioned raw materials, infusion 20 minutes, seals placement 15 days after being down to room temperature, obtained;
The garlic pickled is pulled out packaging, sealing, to obtain final product.
Embodiment 5
Get the fresh garlic newly gone out then, sprinkle tea salt uniformly, after making each fresh garlic be enclosed with tea salt, pickle 6 days, within every 20 hours, stir once; And then add mixed sugar; Guarantee that every lobe garlic is all enclosed with mixed sugar, pickle 2 hours; The preparation method of tea salt is: be made up of the raw material of following parts by weight: tealeaves 3 parts, salt 1 part; Described tealeaves is black tea; Mixed sugar is made up of the raw material of following parts by weight: 1 part, rock sugar, 2 parts, brown sugar;
Add vinegar liquid by completing in garlic clove that above-mentioned steps pickles, temperature is under the condition of 10 DEG C, preserves 6 months, and 5% sophora flower putting into fresh garlic weight before packing for 6 days continues to pickle rear obtained; The preparation method of vinegar liquid is be made up of the raw material of following parts by weight: 100 parts, clear water, 75 parts, Shanxi mature vinegar, light-coloured vinegar 5 parts, Radix Angelicae Sinensis 10 parts, matrimony vine 1 part, 1 part, fennel, the sophora bud 1 part; Be heated to boiling after being mixed by above-mentioned raw materials, infusion 20 minutes, seals placement 15 days after being down to room temperature, obtained;
The garlic pickled is pulled out packaging, sealing, to obtain final product.
Embodiment 6
Contrast test, with embodiment 1 for experimental subjects, four groups of contrast objects: contrast 1, contrast 2, contrast 3, contrast 4;-be without this raw material; Experimental result is in table 1:
Table 1
Embodiment 1 Contrast 1 Contrast 2 Contrast 3 Contrast 4 Result
Tea salt Common edible iodized salt Tea salt Tea salt Tea salt Contrast 1 result
Mixed sugar Mixed sugar Common sucrose Mixed sugar Mixed sugar Contrast 2 results
Vinegar liquid Vinegar liquid Vinegar liquid Vinegar Vinegar liquid Contrast 3 results
Flavoring raw material Flavoring raw material Flavoring raw material Flavoring raw material - Contrast 4 results
As can be known from the above table: contrast is 1 compared with embodiment 1: contrast 1 garlicky heavier; Contrast 2 is compared with embodiment 1: the micronutrient levels contrasting garlic in 2 is few, and sweet taste is single; Contrast 3 is compared with embodiment 1: the garlic acetic acid taste contrasted in 3 is single, and the garlic tart flavour acid in embodiment 3 is aromatic thick; Contrast 4 is compared with embodiment 1, and the garlic in contrast 4 is without delicate fragrance.
Finally it should be noted that, above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although with reference to above-described embodiment to invention has been detailed description, those skilled in the art are to be understood that, still can modify to the present invention or equivalent replacement, and not departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in right of the present invention.

Claims (8)

1. a processing method for garlic, is characterized in that, comprises the following steps:
(1) get fresh garlic, spread tea salt and mix thoroughly, pickle 5 ~ 7 days, within every 12 ~ 20 hours, stir once; And then add mixed sugar and mix thoroughly, pickle 2 ~ 10 hours, must garlic be pickled;
(2) above-mentioned garlic of pickling being added vinegar liquid, is under the condition of 1 ~ 10 DEG C in temperature, preserves 5 ~ 6 months, within 5 ~ 7 days, adds flavoring condiment before packing subsequently, to obtain final product.
2. the processing method of a kind of garlic according to claim 1, is characterized in that: in described step (1), tea salt is made up of the component of following parts by weight: tealeaves 3 ~ 5 parts, salt 1 ~ 2 part.
3. the processing method of a kind of garlic according to claim 1, is characterized in that: in described step (1), mixed sugar is made up of the component of following parts by weight: 1 part, rock sugar, 1 ~ 2 part, brown sugar.
4. the processing method of a kind of garlic according to claim 1, is characterized in that: in described step (2), vinegar liquid is made up of the component of following parts by weight: 100 parts, water, 75 ~ 80 parts, Shanxi mature vinegar, light-coloured vinegar 5 ~ 10 parts, Radix Angelicae Sinensis 5 ~ 10 parts, matrimony vine 1 ~ 2 part, 1 ~ 2 part, fennel, the sophora bud 1 ~ 2 part.
5. the processing method of a kind of garlic according to claim 4, is characterized in that: in described step (2), vinegar liquid is made up of the component of following parts by weight: 100 parts, water, 75 parts, Shanxi mature vinegar, light-coloured vinegar 5 parts, Radix Angelicae Sinensis 8 parts, matrimony vine 1 part, 2 parts, fennel, the sophora bud 2 parts.
6. the processing method of a kind of garlic according to claim 1, is characterized in that: in described step (2), flavoring condiment is selected from the one in Jasmine, sophora flower or sweet osmanthus.
7. the processing method of a kind of garlic according to claim 1, is characterized in that: in described step (2), the addition of flavoring condiment is 5% ~ 10% of described fresh garlic weight.
8. the garlic based on the processing method gained of a kind of garlic described in any one of claim 1-7.
CN201510252674.5A 2015-05-18 2015-05-18 A garlic processing method Pending CN104905186A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106307268A (en) * 2016-08-19 2017-01-11 贵州民生农业发展有限公司 Production method of pickled garlic rich in tea polyphenols
CN108634249A (en) * 2018-04-25 2018-10-12 山东省齐盛食品有限公司 Matrimony vine garlic instant product and production method

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102475182A (en) * 2010-11-21 2012-05-30 于腾升 Preserved garlic
CN103461919A (en) * 2013-08-31 2013-12-25 徐州绿之野生物食品有限公司 Garlic leisure food as well as preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102475182A (en) * 2010-11-21 2012-05-30 于腾升 Preserved garlic
CN103461919A (en) * 2013-08-31 2013-12-25 徐州绿之野生物食品有限公司 Garlic leisure food as well as preparation method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106307268A (en) * 2016-08-19 2017-01-11 贵州民生农业发展有限公司 Production method of pickled garlic rich in tea polyphenols
CN108634249A (en) * 2018-04-25 2018-10-12 山东省齐盛食品有限公司 Matrimony vine garlic instant product and production method

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