CN105285933A - Garlic sauce processing technology - Google Patents
Garlic sauce processing technology Download PDFInfo
- Publication number
- CN105285933A CN105285933A CN201510805044.6A CN201510805044A CN105285933A CN 105285933 A CN105285933 A CN 105285933A CN 201510805044 A CN201510805044 A CN 201510805044A CN 105285933 A CN105285933 A CN 105285933A
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- China
- Prior art keywords
- garlic
- processing technology
- sauce
- soaking
- spice
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Abstract
The invention discloses a garlic sauce processing technology. The technology comprises the following steps: (1) picking plump garlic, washing, peeling, and cutting off root hairs; (2) subjecting garlic to a high temperature and high pressure sterilization treatment; (3) cutting garlic into dices, soaking the garlic dices in a mixed juice containing salt, monosodium glutamate, spice, honey, and edible oil, and carrying out pickling for 24 to 36 hours; (4) frying the garlic and mixed juice in a hot pan with a temperature of 100 to 120 DEG C to prepare the sauce; (5) sterilizing the garlic sauce and packaging the garlic sauce into vacuum bags. The garlic processing technology is convenient for processing and storage, can effectively preserve the nutrients of garlic, and can also remove the spicy taste of garlic. The processed garlic has a unique taste, is fragrant and palatable, and can meet the requirements of people.
Description
Technical field
The present invention relates to a kind of food making method, specifically a kind of garlic paste processing technology.
Background technology
Garlic is a kind of common food, containing abundant nutritive value, have effect of health care, but due to garlic spicy, be difficult to be accepted by most people, therefore garlic is only often used as seasoning material.And common garlic eating method preparation operation of getting up is loaded down with trivial details, the process-cycle is long, and nutritional labeling easily runs off, and not easily stores, and is difficult to the eating requirements meeting people.
Summary of the invention
For above-mentioned prior art Problems existing, the invention provides a kind of garlic paste processing technology, be convenient to processing, storage, effectively can retain the nutritional labeling of garlic, and effectively can remove the pungent taste of garlic, special taste, fresh perfume (or spice) are good to eat, meet the eating requirements of people.
To achieve these goals, this garlic paste processing technology, comprises the following steps:
1) garlic that meat is full is chosen, cleaning, peeling, excision coring;
2) garlic is carried out high temperature, high pressure sterilization process;
3) garlic is diced, and immersion is containing soaking in the mixing juice of salt, monosodium glutamate, spice, honey and edible oil, pickling 24-36 hour;
4) by the garlic after pickling, juice together carries out stir-frying in the hot pot of 100-120 DEG C, sauce processed with mixing of soaking;
5) the obtained garlic paste that stir-fries is carried out vacreation encapsulation.
This garlic paste processing technology is convenient to processing, storage, and effectively can retain the nutritional labeling of garlic, and effectively can remove the pungent taste of garlic, special taste, fresh perfume (or spice) are good to eat, meet the eating requirements of people.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
This garlic paste processing technology, comprises the following steps:
1) garlic that meat is full is chosen, cleaning, peeling, excision coring;
2) garlic is carried out high temperature, high pressure sterilization process;
3) garlic is diced, and immersion is containing soaking in the mixing juice of salt, monosodium glutamate, spice, honey and edible oil, pickling 24-36 hour;
4) by the garlic after pickling, juice together carries out stir-frying in the hot pot of 100-120 DEG C, sauce processed with mixing of soaking;
5) the obtained garlic paste that stir-fries is carried out vacreation encapsulation.
This garlic paste processing technology is convenient to processing, storage, and effectively can retain the nutritional labeling of garlic, and effectively can remove the pungent taste of garlic, special taste, fresh perfume (or spice) are good to eat, meet the eating requirements of people.
Claims (1)
1. a garlic paste processing technology, is characterized in that, comprises the following steps:
1) garlic that meat is full is chosen, cleaning, peeling, excision coring;
2) garlic is carried out high temperature, high pressure sterilization process;
3) garlic is diced, and immersion is containing soaking in the mixing juice of salt, monosodium glutamate, spice, honey and edible oil, pickling 24-36 hour;
4) by the garlic after pickling, juice together carries out stir-frying in the hot pot of 100-120 DEG C, sauce processed with mixing of soaking;
5) the obtained garlic paste that stir-fries is carried out vacreation encapsulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510805044.6A CN105285933A (en) | 2015-11-20 | 2015-11-20 | Garlic sauce processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510805044.6A CN105285933A (en) | 2015-11-20 | 2015-11-20 | Garlic sauce processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285933A true CN105285933A (en) | 2016-02-03 |
Family
ID=55184444
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510805044.6A Pending CN105285933A (en) | 2015-11-20 | 2015-11-20 | Garlic sauce processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285933A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616482A (en) * | 2017-09-29 | 2018-01-23 | 龚晓芳 | A kind of preparation method of garlic paste |
| CN112715904A (en) * | 2020-12-29 | 2021-04-30 | 重庆德庄农产品开发有限公司 | Preparation method of compound garlic-flavor seasoning |
| CN115944071A (en) * | 2022-09-07 | 2023-04-11 | 临沂园源食品有限公司 | Garlic sauce and processing method thereof |
-
2015
- 2015-11-20 CN CN201510805044.6A patent/CN105285933A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616482A (en) * | 2017-09-29 | 2018-01-23 | 龚晓芳 | A kind of preparation method of garlic paste |
| CN112715904A (en) * | 2020-12-29 | 2021-04-30 | 重庆德庄农产品开发有限公司 | Preparation method of compound garlic-flavor seasoning |
| CN115944071A (en) * | 2022-09-07 | 2023-04-11 | 临沂园源食品有限公司 | Garlic sauce and processing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160203 |