CN1056042A - Processing method of honey-processed garlic slices - Google Patents
Processing method of honey-processed garlic slices Download PDFInfo
- Publication number
- CN1056042A CN1056042A CN91102824A CN91102824A CN1056042A CN 1056042 A CN1056042 A CN 1056042A CN 91102824 A CN91102824 A CN 91102824A CN 91102824 A CN91102824 A CN 91102824A CN 1056042 A CN1056042 A CN 1056042A
- Authority
- CN
- China
- Prior art keywords
- garlic
- honey
- processing method
- slices
- sheet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000004611 garlic Nutrition 0.000 title claims abstract description 71
- 238000003672 processing method Methods 0.000 title claims description 8
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 70
- 235000012907 honey Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 238000004332 deodorization Methods 0.000 claims description 7
- 238000013019 agitation Methods 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 238000002791 soaking Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- 244000061408 Eugenia caryophyllata Species 0.000 description 8
- 238000007598 dipping method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 244000000383 Allium odorum Species 0.000 description 2
- 235000018645 Allium odorum Nutrition 0.000 description 2
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 2
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 240000007472 Leucaena leucocephala Species 0.000 description 2
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 241000219793 Trifolium Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a method for preparing garlic with honey, which comprises the steps of peeling garlic and cutting the garlic into slices; then placing the garlic slices into water at the temperature of 40-60 ℃ for soaking for 1-1.5 hours, and then soaking in water at the temperature of 70-80 ℃ for 5-20 minutes to remove garlic odor; then placing the deodorized garlic slices into a honey and sugar mixed solution at the temperature of 80-88 ℃ for soaking for 30-60 minutes; and finally, drying the soaked garlic slices at 50-80 ℃ to obtain the honey-processed garlic slices. The garlic slices prepared by the method have no odor, are fragrant, sweet and crisp, retain the nutritional ingredients and medicinal efficacy of garlic, and are beneficial to health after being eaten frequently. Can be used as health food for daily life.
Description
The invention belongs to fruit or vegetables preparation field, be specifically related to the method for a kind of honey system garlic.
Garlic is strong to adaptability such as soil, weathers, plant wide, the output height, garlic is not only nutritious, and medical values such as sterilization, epidemic prevention are arranged.But because garlic has a kind of tedious stink, many people can not accept edible garlic, even all be difficult to stand together with the people who ate garlic, though there is the custom of edible garlic in China, but mainly also be to make flavouring to use, or eat raw on a small quantity, or it is edible with salt marsh garlic, sweet and sour garlic, or drying one-tenth garlic powder, however, still have increasing people at present, particularly eat uncooked garlic and do not dare to inquire edible garlic, this can't but be a kind of sorry for the higher garlic of edibility.
Task of the present invention is exactly to propose a kind of method that garlic is processed into no stink and fragrant and sweet good to eat health care pot foods from the edible range of further expansion garlic.
Garlic processing method provided by the present invention is:
1. with selected fresh garlic peeling;
2. the garlic clove after will removing the peel is cut into sheet;
3. deodorization: the garlic sheet is put into 40～60 ℃ of water earlier soaked 1～1.5 hour, put into 70～88 ℃ of water again and soaked 5～20 minutes, put into the room temperature water back drop branch that anhydrates that cools completely at last;
4 honey are made: honey, the insulation of white sugar mixed liquor of the garlic sheet after the deodorization being put into 80～88 ℃ were flooded 30～60 minutes, and the white sugar addition is 15～40% of a honey mixed liquor total amount;
5. oven dry: the garlic sheet after will flooding dries by the fire under 50～80 ℃ of temperature and promptly got candied garlic slices in 6～12 hours.
In above-mentioned peeling operation,, can make peeling by hand if output is little; If output is bigger, can adopt dipping by lye provided by the present invention, churned mechanically barking method.The steps include: that it is that 5～12% normal temperature aqueous slkali (as NaOH or sodium acid carbonate etc.) soaked 2～10 hours that garlic clove is put into concentration, the concentration of aqueous slkali and soak time can just determine according to the thickness and the temperature of garlic cultivar, garlic skin.Garlic clove is put into mixer and is carried out mechanical agitation behind dipping by lye, skin can be removed, and can guarantee the integrality of garlic clove with the method peeling.Garlic clove after the peeling is again with acid neutralization, clear water drip washing.
Had better not crosscut during section, garlic sheet thickness is advisable with 1.5～2.5 millimeters.Cross thinly, in the postorder operation, be easy to fragmentation.
The garlic sheet can change one time water when soaking deodorization every 30 minutes, also the garlic sheet can be placed circulating water.When for the second time the garlic sheet being put into 70～88 ℃ hot water, soak time should be lacked, and soaking temperature is difficult for too high.Temperature is too high to be easy to make the garlic sheet ripe soft, not only makes honey be difficult to immerse in the garlic sheet, and the garlic sheet is also easily broken.
Honey, the honey in the sugared mixed liquor of honey system usefulness are preferably selected the free from extraneous odour white Mel of Baume degrees more than 39 ° or 39 ° for use, as rape honey, acacia honey, clover honey etc.The white sugar addition can require to be adjusted according to different taste, also should be taken into account cost factor certainly.Usually, the white sugar addition is advisable with 15～20%.
When impregnated garlic sheet being toasted processing, should note controlling the height of temperature.If temperature surpasses the upper limit, can cause product to send out hardship; If temperature is lower than lower limit, the pungent overrich of product, mouthfeel is bad, and baking temperature and time difference can be made into differently flavoured garlic sheet.Select 50～60 ℃ for use as the baking temperature of the fragrant garlic dried meat of honey, baking is to the degree of being with tack-free, and the baking temperature of the crisp garlic sheet of honeydew is selected 60～80 ℃ for use.
Technology involved in the present invention is simpler, is beneficial in the garlic producing region to implement.Made garlic sheet is amber, have fragrant and sweet, no garlic odour, crisp and peculiar flavour that pleasant impression is long, and nutritional labeling and the medicinal efficacy of garlic have been kept, normal food then is placed on health, therefore can be used as the health care pot foods of daily life and out on tours, for the development and use garlic resource opens up a new way.
Example one:
Garlic after selected is put into 8% sodium hydroxide solution soaked 8 hours, the liquid temperature is 13 ℃ (autumns).Mechanical agitation peeling then, speed of agitator is 100～200 rev/mins.Garlic clove after the peeling is put into 3% hydrochloric acid solution and 2～3 minutes after pulling out, rinse well with clear water again.Slicer will be removed the peel the thin slice that garlic clove is cut into 2 millimeter.Soak in the hot water with 55 ℃ of garlic sheet immersions and pulled out after (per 30 minutes heat exchange water once) in 1 hour, the hot water of putting into 80 ℃ again soaked 12 minutes, put into cold water after pulling out and soaked 25 minutes, and moisture is standby to the greatest extent for drop.Be 39 ° acacia honey with Baume degrees and be heated to 86 ℃ after white sugar mixes, wherein the white sugar addition is 17% of a mixed liquor total amount.Again the garlic sheet after the deodorization is put into honey, sugared mixed liquor hot dipping 35 minutes, is pulled out the clean honey liquid of drop, sprinkle an amount of sesame after baking, make it to be bonded at equably garlic sheet surface, through 55 ℃, smoked in 8 hours sweet fragrant garlic dried meat.
Example two:
Garlic clove after selected soaked 10 hours with 12% sodium acid carbonate, and mechanical agitation peeling then, section, deodorization, honey system operation are identical with example one, and baked temperature is 70 ℃, and the time is 8 hours, the crisp garlic sheet of honeydew.
Claims (5)
1, a kind of processing method of candied garlic slices is characterized in that:
(1) with selected garlic peeling,
(2) garlic clove after will removing the peel is cut into sheet,
(3) deodorization: the garlic sheet is put into 40～60 ℃ of water earlier soaked 1～1.5 hour, put into 70～88 ℃ of water again and soaked 5～20 minutes, put into room temperature water at last and cool completely,
(4) honey is made: honey, the insulation of white sugar mixed liquor of the garlic sheet after the deodorization being put into 80～88 ℃ were flooded 30～60 minutes, and the white sugar addition is 15～40% of honey, a sugared mixed liquor total amount,
(5) oven dry: the garlic sheet after will flooding dries by the fire under 50～80 ℃ of temperature and promptly got candied garlic slices in 6～12 hours.
2, processing method as claimed in claim 1 is characterized in that garlic sheet peeling is earlier garlic clove to be put into 5～12% normal temperature aqueous slkali to soak 2～10 hours, and mechanical agitation is removed skin then
3, processing method as claimed in claim 2 is characterized in that said aqueous slkali is a sodium hydroxide solution.
4, processing method as claimed in claim 1 or 2 is characterized in that baking temperature is 50～60 ℃.
5, processing method as claimed in claim 1 or 2 is characterized in that baking temperature is 60～80 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91102824A CN1021762C (en) | 1991-04-29 | 1991-04-29 | Processing method of honey-processed garlic slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91102824A CN1021762C (en) | 1991-04-29 | 1991-04-29 | Processing method of honey-processed garlic slices |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1056042A true CN1056042A (en) | 1991-11-13 |
| CN1021762C CN1021762C (en) | 1993-08-11 |
Family
ID=4905763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91102824A Expired - Fee Related CN1021762C (en) | 1991-04-29 | 1991-04-29 | Processing method of honey-processed garlic slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1021762C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037740C (en) * | 1993-02-27 | 1998-03-18 | 涂锦端 | Health-care garlic |
| CN1057433C (en) * | 1994-02-26 | 2000-10-18 | 上海斯美斯金桥保健品有限公司 | Mashed garlic condiment and producing process thereof |
| 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 |
| CN104431679A (en) * | 2014-11-18 | 2015-03-25 | 黄大观 | Medicine with honey |
| CN105166762A (en) * | 2015-10-22 | 2015-12-23 | 郝洋滈 | Garlic product and production method thereof |
| CN107495080A (en) * | 2017-09-13 | 2017-12-22 | 徐州黎明食品有限公司 | A kind of preparation method of instant flavour garlic pieces |
| CN108936204A (en) * | 2018-06-12 | 2018-12-07 | 徐州工程学院 | A kind of processing method of amber garlic |
| CN109430757A (en) * | 2018-12-13 | 2019-03-08 | 张春旺 | A kind of honey garlic and preparation method thereof |
-
1991
- 1991-04-29 CN CN91102824A patent/CN1021762C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037740C (en) * | 1993-02-27 | 1998-03-18 | 涂锦端 | Health-care garlic |
| CN1057433C (en) * | 1994-02-26 | 2000-10-18 | 上海斯美斯金桥保健品有限公司 | Mashed garlic condiment and producing process thereof |
| 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 |
| CN104431679A (en) * | 2014-11-18 | 2015-03-25 | 黄大观 | Medicine with honey |
| CN105166762A (en) * | 2015-10-22 | 2015-12-23 | 郝洋滈 | Garlic product and production method thereof |
| CN105166762B (en) * | 2015-10-22 | 2019-01-11 | 郝洋滈 | Garlic products and preparation method thereof |
| CN107495080A (en) * | 2017-09-13 | 2017-12-22 | 徐州黎明食品有限公司 | A kind of preparation method of instant flavour garlic pieces |
| CN108936204A (en) * | 2018-06-12 | 2018-12-07 | 徐州工程学院 | A kind of processing method of amber garlic |
| CN108936204B (en) * | 2018-06-12 | 2021-12-28 | 徐州工程学院 | Processing method of amber garlic |
| CN109430757A (en) * | 2018-12-13 | 2019-03-08 | 张春旺 | A kind of honey garlic and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1021762C (en) | 1993-08-11 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |