CN105266099A - 一种五味蒜的制作工艺 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明公开了一种五味蒜的制作工艺，属于食品加工领域。其特征在于：采用原料脱盐→切片→干燥→吸料→干燥→包装的加工工艺流程。有益效果：本发明产品酸甜适中，口感细腻、脆嫩，清脆爽口、多味，具有蒜特有的鲜香风味；本产品富含特有的“蒜辣素”，能刺激胃肠黏膜，促进唾液、胃液和消化液的分泌，增加胃肠蠕动，增进食欲，起到开胃健脾、促进食欲的作用，还具有消暑提神、抗氧化和抑制肿瘤的功效。操作简单，使用方便，是一种营养健康的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种五味蒜的制作工艺。
背景技术
大蒜，属百合科葱属，以鳞茎入药。大蒜呈扁球形或短圆锥形，外面有灰白色或淡棕色膜质鳞皮，剥去鳞叶，内有6-10个蒜瓣，轮生于花茎的周围，茎基部盘状，生有多数须根。每一蒜瓣外包薄膜，剥去薄膜，即见白色、肥厚多汁的鳞片。有浓烈的蒜臭，味辛辣。大蒜具有强大的杀菌能力，能消灭侵入体内的病菌，是目前发现的天然植物中抗菌作用最强的一种。它还有利于维生素B1的吸收，促进糖类的新陈代谢以产生能量，并缓解疲劳。大蒜另一个不可忽视的作用就是提升免疫力，其中所含的硒化铅还具有抗氧化作用，蒜中含有“蒜胺”，这种物质对大脑的益处比维生素B强许多倍，平时让儿童多吃些葱蒜，可使脑细胞的生长发育更加活跃。大蒜中的锗和硒等元素可抑制肿瘤细胞和癌细胞的生长，实验发现，癌症发生率最低的人群就是血液中含硒量最高的人群。美国国家癌症组织认为，全世界最具抗癌潜力的植物中，位居榜首的是大蒜。大蒜可以促进胰岛素的分泌，增加组织细胞对葡萄糖的吸收，提高人体葡萄糖耐量，迅速降低体内血糖水平，并可杀死因感染诱发糖尿病的各种病菌，从而有效预防和治疗糖尿病。大蒜还能防止心脑血管中的脂肪沉积，诱导组织内部脂肪代谢，显著增加纤维蛋白溶解活性，降低胆固醇，抑制血小板的聚集，降低血浆浓度，增加微动脉的扩张度，促使血管舒张，调节血压，增加血管的通透性，从而抑制血栓的形成和预防动脉硬化。
大蒜通常用做调味品，经济效益低，用于加工成五味蒜可实现对蒜的综合利用，食用方便，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决蒜经济效益低的问题，提供一种五味蒜的制作工艺。
本发明解决其技术问题所采取的技术方案是：
一种五味蒜的制作工艺，其特征在于：采用原料脱盐→切片→干燥→吸料→干燥→包装的加工工艺流程，具体操作步骤为：
（1）原料预处理：把鲜蒜籽洗涤干净，用竹片刮去表皮，再次洗净；
（2）盐腌：按一层椒盐一层蒜的顺序将蒜在缸内逐层叠放，每8kg生蒜约需盐2kg，底层少放盐，顶层多放盐，然后灌入凉开水，浸泡12天；
（3）晒干、制坯：将腌好的生蒜取出晒至9成干，然后用小圆木稍微捶一下，即成蒜坯；
（4）配料、浸泡：将制好的蒜坯拌入麦芽糖浆、料酒、花椒油、五香粉和柠檬色素，充分拌和均匀，再放进干净菜坛浸泡10天，每两天翻动一次；
（5）晒干：浸泡好后，取出蒜块晒至8成干，筛去渣屑，即得五味蒜；
（6）包装：用食品塑料袋定量密封包装，即为成品。
有益效果：本发明产品酸甜适中，口感细腻、脆嫩，清脆爽口、多味，具有蒜特有的鲜香风味；本产品富含特有的“蒜辣素”，能刺激胃肠黏膜，促进唾液、胃液和消化液的分泌，增加胃肠蠕动，增进食欲，起到开胃健脾、促进食欲的作用，还具有消暑提神、抗氧化和抑制肿瘤的功效。操作简单，使用方便，是一种营养健康的绿色食品。
具体实施方式
实施例1：
一种五味蒜的制作工艺，具体操作步骤为：
（1）原料预处理：把鲜蒜籽洗涤干净，用竹片刮去表皮，再次洗净；
（2）盐腌：按一层食盐一层蒜的顺序将蒜在缸内逐层叠放，每10kg生蒜约需盐3kg，底层少放盐，顶层多放盐，然后灌入凉开水，浸泡18天；
（3）晒干、制坯：将腌好的生蒜取出晒至8成干，然后用小圆木稍微捶一下，即成蒜坯；
（4）配料、浸泡：将制好的蒜坯拌入红糖、蜂蜜、柠檬酸、甘草液和话梅色素，充分拌和均匀，再放进干净菜坛浸泡3天，每天翻动一次；
（5）晒干：浸泡好后，取出蒜块晒至7成干，筛去渣屑，即得五味蒜；
（6）包装：用食品塑料袋定量密封包装，即为成品。
实施例2：
一种五味蒜的制作工艺，具体操作步骤为：
（1）原料预处理：把鲜蒜籽洗涤干净，用竹片刮去表皮，再次洗净；
（2）盐腌：按一层食盐一层蒜的顺序将蒜在缸内逐层叠放，每5kg生蒜约需盐1.5kg，底层少放盐，顶层多放盐，然后灌入凉开水，浸泡25-30天；
（3）晒干、制坯：将腌好的生蒜取出晒至7成干，然后用小圆木稍微捶一下，即成蒜坯；
（4）配料、浸泡：将制好的蒜坯拌入冰糖液、蜂蜜、柠檬酸、甘草液和话梅色素，充分拌和均匀，再放进干净菜坛浸泡5-7天，每两天翻动一次；
（5）晒干：浸泡好后，取出蒜块晒至六成干，筛去渣屑，即得五味蒜；
（6）包装：用食品塑料袋定量密封包装，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种五味蒜的制作工艺，其特征在于：采用原料脱盐→切片→干燥→吸料→干燥→包装的加工工艺流程，具体操作步骤为：
（1）原料预处理：把鲜蒜籽洗涤干净，用竹片刮去表皮，再次洗净；
（2）盐腌：按一层椒盐一层蒜的顺序将蒜在缸内逐层叠放，每8kg生蒜约需盐2kg，底层少放盐，顶层多放盐，然后灌入凉开水，浸泡12天；
（3）晒干、制坯：将腌好的生蒜取出晒至9成干，然后用小圆木稍微捶一下，即成蒜坯；
（4）配料、浸泡：将制好的蒜坯拌入麦芽糖浆、料酒、花椒油、五香粉和柠檬色素，充分拌和均匀，再放进干净菜坛浸泡10天，每两天翻动一次；
（5）晒干：浸泡好后，取出蒜块晒至8成干，筛去渣屑，即得五味蒜；
（6）包装：用食品塑料袋定量密封包装，即为成品。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107173509A (zh) * | 2017-06-06 | 2017-09-19 | 安徽智联管理咨询有限公司 | 一种果味薯莨的制作工艺 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103876081A (zh) * | 2014-04-04 | 2014-06-25 | 曹叙生 | 一种香辣八宝菜的生产方法 |
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| CN103876081A (zh) * | 2014-04-04 | 2014-06-25 | 曹叙生 | 一种香辣八宝菜的生产方法 |
| CN104509816A (zh) * | 2014-12-10 | 2015-04-15 | 曹石 | 一种五味姜的制作工艺 |
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