CN105614345A - Production process of fermentum rubrum pickled garlic - Google Patents
Production process of fermentum rubrum pickled garlic Download PDFInfo
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- CN105614345A CN105614345A CN201410621293.5A CN201410621293A CN105614345A CN 105614345 A CN105614345 A CN 105614345A CN 201410621293 A CN201410621293 A CN 201410621293A CN 105614345 A CN105614345 A CN 105614345A
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- garlic
- bulbus allii
- pickling
- red wine
- production process
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Abstract
The present invention discloses a production process of fermentum rubrum pickled garlic. The production process includes the following steps: selecting raw materials; processing raw materials; preparing pickled vinasse materials; flavoring; and packaging and sterilizing. The production process not only maintains nutrient components of the garlic, but also adds distinctive flavor substances into the finished products, to form unique style, delicious taste, fragrant and crisp texture and unique flavor. The fermentum rubrum pickled garlic is simple in method, low in production cost and easy to operate, is suitable for industrial production, is reddish brown, crystal and transparent, delicious and fragrant in taste and crisp in texture, provides an instant-type delicious table side dish with unique characteristics for people, and adds a new product for garlic products.
Description
Technical field
The invention belongs to food processing field, be specifically related to the processing technology of a kind of red wine dregs pickling garlic.
Background technology
Bulbus Allii has the effect of anti-inflammation, can the liver protecting, regulate blood glucose, protect cardiovascular, lipidemia and arteriosclerosis, anti-platelet aggregation. Threpsology expert finds, garlic extract has antineoplastic action, it is proposed that eat something rare 35 grams of Bulbus Allii every day. In the processing technology of current red wine dregs pickling garlic, complex manufacturing technology, cost is high, and mouthfeel is poor.
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that the processing technology of a kind of red wine dregs pickling garlic, make processing technology simple to operation, produce mouthfeel good, production suitable for industrialized.
The processing technology of red wine dregs pickling garlic provided by the invention, comprises the following steps:
(1) material choice selects Bulbus Allii full, and not dehydration is wilted, fine quality, and new light violet skin or Rhizoma Euonymus Bulbus Allii without germinateing are raw material;
(2) Feedstock treating by Bulbus Allii by hand or alkali liquor slough garlic clove crust, select without the Bulbus Allii rice rotten, broken lobe that goes rotten, be placed in clear water rinsing 5-8h, water is changed 3-5 time in centre, to alleviate abnormal flavour, and removes the thin film on Bulbus Allii rice, then pull out, after drop moisture to the greatest extent, put in boiling water and constantly stir blanch 3min, quickly pulling out, immediately pour into sufficiently cool in the cold water of flowing after, pull out, dry, standby;
(3) pickle grain material preparation, select the distiller grains brewageing red wine to mix homogeneously by weight the ratio for 1:2-3 with Sal, make and pickle grain material;
(4) pickling and be mixed and stirred for by weight the ratio of 1:7-10, rub uniformly by the Bulbus Allii rice after grain material is dried with step (2) of pickling made, loading is pickled in cylinder, under 13-18 DEG C of environment, pickles 40-60 days;
(5) garlic clove after pickling is taken out by seasoning, wash away with pure water stick to Bulbus Allii rice surface pickle grain material after, add the abundant mix of flavoring agent that Bulbus Allii rice weight ratio is 1-10% uniform;
(6), after the red wine dregs pickling garlic mixing flavoring agent thoroughly is adopted the polyethylene packaging bag vacuum sealed package that poor air permeability, mechanical strength are high by packaging, sterilization, sterilize 13min in 100 DEG C of boiling water, obtains red wine dregs pickling garlic typical local food.
The processing technology of red wine dregs pickling garlic provided by the invention, it has the beneficial effects that, solve complex manufacturing technology, the problems such as cost is high, mouthfeel difference, the product produced is brownish red, glittering and translucent, and ensure that the quality of product, there is again mouthfeel more carefully and longer quality guarantee period, production lot can be made.
Detailed description of the invention
Below in conjunction with an embodiment, the processing technology of red wine dregs pickling garlic provided by the invention is described in detail.
Embodiment
The processing technology of the red wine dregs pickling garlic of the present embodiment, comprises the following steps:
(1) material choice selects Bulbus Allii full, and not dehydration is wilted, fine quality, and new light violet skin or Rhizoma Euonymus Bulbus Allii without germinateing are raw material;
(2) Feedstock treating by Bulbus Allii by hand or alkali liquor slough garlic clove crust, select without the Bulbus Allii rice rotten, broken lobe that goes rotten, be placed in clear water rinsing 8h, water is changed 5 times in centre, to alleviate abnormal flavour, and removes the thin film on Bulbus Allii rice, then pull out, after drop moisture to the greatest extent, put in boiling water and constantly stir blanch 3min, quickly pulling out, immediately pour into sufficiently cool in the cold water of flowing after, pull out, dry, standby;
(3) pickle grain material preparation, select the distiller grains brewageing red wine to mix homogeneously by weight the ratio for 1:3 with Sal, make and pickle grain material;
(4) pickling and be mixed and stirred for by weight the ratio of 1:7, rub uniformly by the Bulbus Allii rice after grain material is dried with step (2) of pickling made, loading is pickled in cylinder, under 18 DEG C of environment, pickles 40 days;
(5) garlic clove after pickling is taken out by seasoning, wash away with pure water stick to Bulbus Allii rice surface pickle grain material after, add the abundant mix of flavoring agent that Bulbus Allii rice weight ratio is 10% uniform;
(6), after the red wine dregs pickling garlic mixing flavoring agent thoroughly is adopted the polyethylene packaging bag vacuum sealed package that poor air permeability, mechanical strength are high by packaging, sterilization, sterilize 13min in 100 DEG C of boiling water, obtains red wine dregs pickling garlic typical local food.
The processing technology of red wine dregs pickling garlic, the garlic food the produced fresh perfume (or spice) of taste, mouthfeel matter are crisp, and special taste and cost are low, easily operate, and are loved by the people, and market prospect is good.
Claims (1)
1. the processing technology of a red wine dregs pickling garlic, it is characterised in that: said method comprising the steps of:
(1) material choice selects Bulbus Allii full, and not dehydration is wilted, fine quality, and new light violet skin or Rhizoma Euonymus Bulbus Allii without germinateing are raw material;
(2) Feedstock treating by Bulbus Allii by hand or alkali liquor slough garlic clove crust, select without the Bulbus Allii rice rotten, broken lobe that goes rotten, be placed in clear water rinsing 5-8h, water is changed 3-5 time in centre, to alleviate abnormal flavour, and removes the thin film on Bulbus Allii rice, then pull out, after drop moisture to the greatest extent, put in boiling water and constantly stir blanch 3min, quickly pulling out, immediately pour into sufficiently cool in the cold water of flowing after, pull out, dry, standby;
(3) pickle grain material preparation, select the distiller grains brewageing red wine to mix homogeneously by weight the ratio for 1:2-3 with Sal, make and pickle grain material;
(4) pickling and be mixed and stirred for by weight the ratio of 1:7-10, rub uniformly by the Bulbus Allii rice after grain material is dried with step (2) of pickling made, loading is pickled in cylinder, under 13-18 DEG C of environment, pickles 40-60 days;
(5) garlic clove after pickling is taken out by seasoning, wash away with pure water stick to Bulbus Allii rice surface pickle grain material after, add the abundant mix of flavoring agent that Bulbus Allii rice weight ratio is 1-10% uniform;
(6), after the red wine dregs pickling garlic mixing flavoring agent thoroughly is adopted the polyethylene packaging bag vacuum sealed package that poor air permeability, mechanical strength are high by packaging, sterilization, sterilize 13min in 100 DEG C of boiling water, obtains red wine dregs pickling garlic typical local food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410621293.5A CN105614345A (en) | 2014-11-07 | 2014-11-07 | Production process of fermentum rubrum pickled garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410621293.5A CN105614345A (en) | 2014-11-07 | 2014-11-07 | Production process of fermentum rubrum pickled garlic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614345A true CN105614345A (en) | 2016-06-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410621293.5A Pending CN105614345A (en) | 2014-11-07 | 2014-11-07 | Production process of fermentum rubrum pickled garlic |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262306A (en) * | 2016-08-29 | 2017-01-04 | 德清三叶食品有限公司 | A kind of quick cure method of acid bean |
| CN106307280A (en) * | 2016-08-29 | 2017-01-11 | 德清三叶食品有限公司 | Method for quick curing of cucumber |
| CN106387776A (en) * | 2016-08-29 | 2017-02-15 | 德清三叶食品有限公司 | Quick picking method of Chinese cabbages |
-
2014
- 2014-11-07 CN CN201410621293.5A patent/CN105614345A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262306A (en) * | 2016-08-29 | 2017-01-04 | 德清三叶食品有限公司 | A kind of quick cure method of acid bean |
| CN106307280A (en) * | 2016-08-29 | 2017-01-11 | 德清三叶食品有限公司 | Method for quick curing of cucumber |
| CN106387776A (en) * | 2016-08-29 | 2017-02-15 | 德清三叶食品有限公司 | Quick picking method of Chinese cabbages |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160601 |