CN105285797A - Processing method of composite-flavored ready-to-eat VF garlic slices - Google Patents
Processing method of composite-flavored ready-to-eat VF garlic slices Download PDFInfo
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- CN105285797A CN105285797A CN201510765207.2A CN201510765207A CN105285797A CN 105285797 A CN105285797 A CN 105285797A CN 201510765207 A CN201510765207 A CN 201510765207A CN 105285797 A CN105285797 A CN 105285797A
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Abstract
The invention discloses a processing method of composite-flavored ready-to-eat VF garlic slices, and belongs to the technical field of processing of garlic. The VF garlic slices prepared by the production method adopt the following technologies of using garlic with purple skins as the raw materials, selecting the garlic, peeling the selected garlic, cleaning the peeled garlic, cutting the cleaned garlic into garlic slices, cooking the garlic slices, refrigerating the cooked garlic slices, unfreezing the garlic slices with microwaves, vacuum sugaring the unfrozen garlic slices, vacuum deep-frying the sugared garlic slices, seasoning the deep-fried garlic slices, packaging the seasoned garlic slices and the like. The VF garlic slice products produced by the technique have the characteristics of being small in nutrition loss, free from hot taste, crisp in mouth feel, unique in flavor and the like, eating a great quantity of VF garlic slices for people is favorable, and a new way is developed for the development and the utilization of garlic products with a high added value.
Description
Technical field
The present invention relates to a kind of garlic process technology, be specifically related to a kind of composite flavor instant VF garlic pieces processing method, belong to agricultural product intensive processing technical field.
Background technology
Garlic has another name called the head of garlic, garlic, giant garlic, solely garlic etc., is the bulb of liliaceous plant garlic.Garlic of a great variety, according to the difference of garlic skin look, can be divided into white skin garlic and purple garlic; How many according to garlic clove, large lobe kind and valvula kind can be divided into again.Garlic nutrient enriches, every 100 grams of garlic moisture contents 69.8 grams, 4.4 grams, protein, 0.2 gram, fat, 23.6 grams, carbohydrate, calcium 5 milligrams, 44 milligrams, phosphorus, iron 0.4 milligram, vitamin C 3 milligrams.In addition, also containing thiamine, riboflavin, niacin, allicin, citral and the trace element such as selenium and germanium.Garlic is about containing 0.2% volatile oil, and in oil, main component is allicin, has bactericidal action, is that alliin contained in garlic is produced, also containing the sulfide compound etc. of multiple pi-allyl, propyl group and methyl composition by the effect hydrolysis of large allinase.And " the garlic amine " that contains in garlic, can promote growing of child's brain cell, it is far better than B family vitamin to the benefit of brain.Research shows, garlic has the effect such as strong disinfecting, control cardiovascular and cerebrovascular disease, anti-curing oncoma and cancer, reduction blood sugar, prevention diabetes, toxin-expelling intestine-cleaning, prevention of intestinal gastric disease.
Single clove garlic does not have garlic shoot and the single-lobe garlic that nutrition concentrates on terminal bud and formed.Compared with common distinguish garlic, more comprehensively, every 100g single clove garlic contains moisture 63g, protein 5.2g, carbohydrate 28.4g, dietary fiber 1.2g, carrotene 20 μ g, fatty 0.2g, retinol equivalent 3 μ g, thiamine 0.29mg, riboflavin 0.06mg, niacin 0.8mg, L-sorbose 7mg, vitamin E 0.68mg, K43 7mg, sodium 8.3mg, calcium 10mg, magnesium 28mg, iron 1.3mg, manganese 0.24mg, copper 0.11mg, phosphorus 129mg, selenium 5.54 μ g in its nutrition.The title that garlic has " borough chief go out penicillin ", and traditional Chinese medicine expert thinks, compared with common distinguish garlic, single clove garlic acid is unique, and containing more allicins, in the strong temperature of property, have certain medical value, protective effect on cancer risk is higher than common distinguish garlic.
At present, the edible processing of China garlic is based on traditional garlic products or primary processed items, and as pickling garlic, freezing garlic, drying garlic pieces etc., garlic process technology is backward, product is single, and high value added product is very few especially, and can not eat in a large number.Vacuum frying technology (VF) is the nearest 30 years fruits and vegetables ' dehydration new and high technologies grown up, it is organically combined at vacuum condition and dehydration, be heat catalysis with deep fat under negative pressure and low-temperature condition, make the moisture of fruits and vegetables organization internal because of sharply evaporation the technology of drying.It is little that vacuum frying garlic products has nutrient component damages, gives the features such as product loose and porous structure, crispy in taste.
Summary of the invention
The invention provides a kind of composite flavor instant VF garlic pieces processing method; The method is for Raw material processing obtains with purple skin single clove garlic.
The present invention realizes with following technical scheme: a kind of composite flavor instant VF garlic pieces processing method, and with purple skin single clove garlic for Raw material processing is made, concrete steps are as follows:
(1) single clove garlic removes stone, metal impurities through screening, and rejects the rotten single clove garlic that goes rotten;
(2) single clove garlic is after decortication, cleaning, is cut into 1.5mm ~ 2.0mm thin slice, carries out color retention immediately;
(3) boiling 2-3min in 100 DEG C of boiling water, is cooled to room temperature with running water rapidly, and is placed on freezing 72 ~ 96h in-18 DEG C of freezers;
(4) get single clove garlic and freeze product, microwave thawing (microwave power 20KW), adopt vacuum sugaring mode stage by stage.Under vacuum conditions (gauge pressure-0.08 ~-0.1Mpa), first stage sugaring sugar concentration is 35-37%, process 5-8min; Second stage sugaring sugar concentration is 45-50%, process 3-5min;
(5) garlic pieces after sugaring is got, vacuum frying process 20-30min under vacuum state, 85 ~ 95 DEG C of conditions;
(6) by VF garlic pieces prepared by step (5), add flavor enhancement, be finished product through packaging.
Described flavor enhancement is preferred: 0.6 ~ 0.8% salt added successively, 0.2 ~ 0.4% fungus essence and 4 ~ 5% Pan-Fried Beef Steak with Black Pepper taste flavor enhancements, or 0.5 ~ 1.0% salt added successively, 0.2 ~ 0.3% fungus essence and 4 ~ 5% cumin flavor enhancements, or 0.3 ~ 0.5% salt added successively, 0.4 ~ 0.6% fungus essence and 4 ~ 6% tomato flavor enhancements.
The preferred purple skin single clove garlic of described single clove garlic, diameter 25mm ~ 35mm.
Advantage of the present invention is: the method is the composite flavor instant VF garlic pieces product prepared under vacuum, the VF garlic pieces goods produced have that nutritive loss is little, without acid, crispy in taste, unique flavor, the suitable feature such as to eat in a large number, it is good again that preferred flavor enhancement can hide garlic flavour, mouthfeel.By the traditional food idea of innovation people edible garlic, simultaneously for the exploitation of high added value garlic products open up a new way.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1
The purple skin single clove garlic of selected diameter 25mm, removes impurity and the rotten single clove garlic that goes rotten; After decortication, cleaning, be cut into 1.5mm thin slice, in containing 0.3% ascorbic acid and 0.5% citric acid solution, carry out color retention immediately; Boiling 2min in 100 DEG C of boiling water, is cooled to room temperature with running water rapidly, and is placed on freezing 72h in-18 DEG C of freezers; Get garlic pieces and freeze product, microwave thawing (microwave power 20KW), adopt vacuum sugaring stage by stage, under-0.08Mpa (gauge pressure) vacuum state, first stage sugaring sugar concentration is 37%, process 8min; Second stage sugaring sugar concentration is 50%, process 5min; Get the garlic pieces after appropriate sugaring, vacuum frying process 20min under-0.09Mpa (gauge pressure) vacuum state, 95 DEG C of conditions; Finally adding 0.6% salt, 0.3% fungus essence and 4.5% Pan-Fried Beef Steak with Black Pepper taste flavor enhancement successively at VF garlic pieces goods is modulated into composite flavor, is product through packaging.
Embodiment 2
The purple skin single clove garlic of selected diameter 35mm, removes impurity and the rotten single clove garlic that goes rotten; After decortication, cleaning, be cut into 2.0mm thin slice, in containing 0.4% ascorbic acid and 0.01% plant acid solution, carry out color retention immediately; Boiling 3min in 100 DEG C of boiling water, is cooled to room temperature with running water rapidly, and is placed on freezing 96h in-18 DEG C of freezers; Get garlic pieces and freeze product, microwave thawing (microwave power 20KW), adopt vacuum sugaring stage by stage, under-0.09Mpa (gauge pressure) vacuum state, first stage sugaring sugar concentration is 35%, process 6min; Second stage sugaring sugar concentration is 48%, process 4min; Get the garlic pieces after appropriate sugaring, vacuum frying process 25min under-0.095Mpa (gauge pressure) vacuum state, 90 DEG C of conditions; Finally adding 0.3% salt, 0.5% fungus essence and 5% tomato flavor enhancement successively at VF garlic pieces goods is modulated into composite flavor, is finished product through packaging.
Embodiment 3
The purple skin single clove garlic of selected diameter 30mm, removes impurity and the rotten single clove garlic that goes rotten; After decortication, cleaning, be cut into 1.8mm thin slice, in containing 0.4% ascorbic acid and 0.02% solution of sodium bisulfite, carry out color retention immediately; Boiling 2.5min in 100 DEG C of boiling water, is cooled to room temperature with running water rapidly, and is placed on freezing 84h in-18 DEG C of freezers; Get garlic pieces and freeze product, microwave thawing (microwave power 20KW), adopt vacuum sugaring stage by stage, under-0.095Mpa (gauge pressure) vacuum state, first stage sugaring sugar concentration is 35%, process 5min; Second stage sugaring sugar concentration is 45%, process 3min; Get the garlic pieces after appropriate sugaring, vacuum frying process 30min under-0.098Mpa (gauge pressure) vacuum state, 85 DEG C of conditions; Finally adding 0.8% salt, 0.2% fungus essence and 4.5% cumin flavor enhancement successively at VF garlic pieces goods is modulated into composite flavor, is finished product through packaging.
Claims (3)
1. a composite flavor instant VF vacuum frying garlic pieces processing method, is characterized in that, be that Raw material processing is made with single clove garlic, concrete steps are as follows:
(1) single clove garlic removes stone, metal impurities through screening, and rejects the rotten single clove garlic that goes rotten;
(2) single clove garlic is after decortication, cleaning, is cut into 1.5mm ~ 2.0mm thin slice, carries out color retention immediately;
(3) boiling 2-3min in 100 DEG C of boiling water, is cooled to room temperature with running water rapidly, and is placed on freezing 72 ~ 96h in-18 DEG C of freezers;
(4) get single clove garlic and freeze product, microwave thawing, microwave power 20KW, adopt vacuum sugaring mode stage by stage, under vacuum conditions, gauge pressure-0.08 ~-0.1Mpa, first stage sugaring sugar concentration is 35-37%, process 5-8min; Second stage sugaring sugar concentration is 45-50%, process 3-5min;
(5) garlic pieces after sugaring is got, vacuum frying process 20-30min under vacuum state, 85 ~ 95 DEG C of conditions;
(6) by VF garlic pieces prepared by step (5), add flavor enhancement, be finished product through packaging.
2. a kind of composite flavor according to claim 1 instant VF garlic pieces processing method, it is characterized in that, described flavoring is: 0.6 ~ 0.8% salt added successively, 0.2 ~ 0.4% fungus essence and 4 ~ 5% Pan-Fried Beef Steak with Black Pepper taste flavor enhancements, or 0.5 ~ 1.0% salt added successively, 0.2 ~ 0.3% fungus essence and 4 ~ 5% cumin flavor enhancements, or 0.3 ~ 0.5% salt added successively, 0.4 ~ 0.6% fungus essence and 4 ~ 6% tomato flavor enhancements.
3. a kind of composite flavor according to claim 1 instant VF garlic pieces processing method, is characterized in that, described single clove garlic is purple skin single clove garlic, diameter 25mm ~ 35mm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835554A (en) * | 2018-06-29 | 2018-11-20 | 徐州光明生物科技有限公司 | A kind of instant flavour garlic pieces and preparation method thereof |
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| CN102178186A (en) * | 2011-04-06 | 2011-09-14 | 食品行业生产力促进中心 | Garlic leisure food processing method |
| CN102450604A (en) * | 2010-10-25 | 2012-05-16 | 刘智 | Processing method of deodorized garlic slices |
| CN102578510A (en) * | 2012-03-20 | 2012-07-18 | 徐州绿之野生物食品有限公司 | Methods for preparing crispy garlic cloves and flakes |
| CN103082221A (en) * | 2011-11-07 | 2013-05-08 | 强茂实业有限公司 | Preparation method for garlic slice |
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- 2015-11-11 CN CN201510765207.2A patent/CN105285797A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450604A (en) * | 2010-10-25 | 2012-05-16 | 刘智 | Processing method of deodorized garlic slices |
| CN102178186A (en) * | 2011-04-06 | 2011-09-14 | 食品行业生产力促进中心 | Garlic leisure food processing method |
| CN103082221A (en) * | 2011-11-07 | 2013-05-08 | 强茂实业有限公司 | Preparation method for garlic slice |
| CN102578510A (en) * | 2012-03-20 | 2012-07-18 | 徐州绿之野生物食品有限公司 | Methods for preparing crispy garlic cloves and flakes |
Non-Patent Citations (2)
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| 李宁等: "大蒜脱臭及其保健食品的研究", 《广州食品工业科技》 * |
| 李维新等: "真空浓缩糖液渗糖及热风干燥对糖姜质量的影响", 《福建农业学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835554A (en) * | 2018-06-29 | 2018-11-20 | 徐州光明生物科技有限公司 | A kind of instant flavour garlic pieces and preparation method thereof |
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