CN105614385A

CN105614385A - Production method of canned flavored oil and hot mashed garlic sauce

Info

Publication number: CN105614385A
Application number: CN201410619648.7A
Authority: CN
Inventors: 张晶
Original assignee: Qingdao Shoutai Agricultural Science and Technology Co Ltd
Current assignee: Qingdao Shoutai Agricultural Science and Technology Co Ltd
Priority date: 2014-11-07
Filing date: 2014-11-07
Publication date: 2016-06-01

Abstract

The invention discloses a production method of a canned flavored oil and hot mashed garlic sauce. The canned flavored oil and hot mashed garlic sauce is prepared through the following steps of removing impurities of fresh garlic, unpeeling the fresh garlic without the impurities, cleaning the unpeeled fresh garlic, and washing the unpeeled fresh garlic without stems and red peppers with clean water; removing foreign matters, and impurities; preparing a salt solution of which the concentration is 10%, immersing and pickling the cleaned fresh red garlic for 4-6 hours, and after the fresh garlic is pickled, mincing the pickled fresh garlic with a gross porosity plate meat grinder; besides, cutting the red peppers into red pepper slices; heating sunflower oil until the sunflower oil is boiled, then switching off a fire source, performing cooling a little, putting the cut garlic granules, deep-frying the garlic granules, and putting the chili peppers for stirring; under the stirring state, in a certain proportion, putting other seasoning, salt and the like in a pot for uniformly stirring the mixtures so as to obtain a new mixture; lowering the temperature of the new mixture to 50 DEG C, and performing canning; loading the mixed garlic sauce in a glass tank which is thoroughly cleaned and then dried, and after performing canning, immediately performing sterilization; and after completing sterilization, performing rapid cooling to room temperature. The product is in a uniform thick-sauce state, rich in garlic fragrance, soft and palatable in fresh and hot flavor, and free from bitter or off-flavor.

Description

The peppery Bulbus Allii sauce productive precess for canned of flavor oil

Technical field

The invention belongs to tartar sauce production method, be specifically related to a kind of peppery Bulbus Allii sauce productive precess for canned of flavor oil.

Background technology

Bulbus Allii is the stem of liliaceous plant Bulbus Allii, is again rocambole, calabash, DUSUAN etc. Originate in western part of Asia, all have cultivation all over the world, China based on Shandong, Anhui, Jiangxi, the place of production such as Xinjiang. Bulbus Allii contains the substantial amounts of protein that human body is useful, aminoacid, vitamin, fat, trace element and sulfide etc. In Bulbus Allii, the content of carbohydrate and trace element is high. The amount of various nutrient substance in every 100 grams of fresh Bulbus Alliis, 70 grams of water, 4.4 grams of protein, fat are 0.2 gram, carbohydrate 23 grams, crude fibre 0.7 gram, calcium 5 milligrams, 44 milligrams of phosphorus, ferrum 0.4 milligram, vitaminB10 .24 milligram, vitamin C 3 milligrams, wherein special composition allicin, allinase etc. constitute the flavour of Bulbus Allii. Bulbus Allii has anti-inflammation, prevention and treatment hyperlipidemia, atherosclerosis, antitumor, anti-diabetic, liver function protecting, antioxidation, anti-ageing function of waiting for a long time. Nitrosamine chemosynthesis in vivo can be stoped, stop N-nitrosamine carcinogenesis, Bulbus Allii also has beautification function, SOD and reducible sulfur compound have elimination oxygen-derived free radicals, stop life oxidation aging effect, the conjugate of allicin and lipid has function suitable for vitamin E, it is possible to play the effect of defying age, beauty treatment.

Summary of the invention

It is an object of the invention to, a kind of peppery Bulbus Allii sauce productive precess for canned of flavor oil is provided, based on the tradition dispensing of Bulbus Allii sauce, flavouring method, to realize for the purpose of industrialized production, thus developing garlic resource, improve conversion ratio, provide for consumers in general and there is edible, storage, the easy to carry natural and multi-functional health care peppery canned food of Bulbus Allii meeting hygienic requirements.

The peppery Bulbus Allii sauce productive precess for canned of flavor oil provided by the invention, selects that fruit is big, meat thick, without going rotten, without the fresh Bulbus Allii of pest and disease damage, removes its foreign material simultaneously, peeling, cleans, and decortication is gone the fresh Bulbus Allii after handle and Fructus Capsici, wash with clear water, and remove foreign body contained therein, impurity; Allotment concentration is the saline solution of 10%, the scarlet Bulbus Allii leaching after cleaning is salted down 4-6 hour, after being pickled by fresh Bulbus Allii, adopts gross porosity plate meat grinder to rub, is also cut into inch strips by Fructus Capsici thread simultaneously; Sunflower oil heating to boiling, then close lower burning things which may cause a fire disaster, slightly put into, after cooling, the garlic tablet cut excessively oily, and put into Fructus Capsici stirring, according to a certain percentage other flavoring agent, salt etc. put in pot under stirring and make compound stir; Mixture temperature is reduced to 50 DEG C of tinnings; The Bulbus Allii sauce mixed being loaded in the dry glass tank of wash clean, sterilize immediately after tinning, sterilization temperature is 80 DEG C, 10 minutes time; Room temperature it is rapidly cooled to after sterilization.

The peppery Bulbus Allii sauce productive precess for canned of flavor oil provided by the invention, it has the beneficial effects that, adopting the peppery Bulbus Allii sauce canned food color and luster of this explained hereafter flavor oil is bronzing, figure is dense thick, garlic taste is strong, has blood fat reducing, blood glucose, anti-cancer and cancer-preventing, anti-ageing various health care functions of waiting for a long time, it is adaptable to the flavoring agent of the food such as life is dipped in, dumplings, boiled pork slices, seafood, vegetable, vermicelli, it is a kind of rare Multifunctional health product, has very much development potentiality and potential market.

Detailed description of the invention

Below in conjunction with an embodiment, the peppery Bulbus Allii sauce productive precess for canned of flavor oil provided by the invention is described in detail.

Embodiment

Select that fruit is big, meat thick, without going rotten, without the fresh Bulbus Allii of pest and disease damage, remove its foreign material simultaneously, peeling, clean, decortication gone the fresh Bulbus Allii after handle and Fructus Capsici, with clear water washing, and remove foreign body contained therein, impurity; Allotment concentration is the saline solution of 10%, the scarlet Bulbus Allii leaching after cleaning is salted down 4-6 hour, after being pickled by fresh Bulbus Allii, adopts gross porosity plate meat grinder to rub, is also cut into inch strips by Fructus Capsici thread simultaneously; Sunflower oil heating to boiling, then close lower burning things which may cause a fire disaster, slightly put into, after cooling, the garlic tablet cut excessively oily, and put into Fructus Capsici stirring, according to a certain percentage other flavoring agent, salt etc. put in pot under stirring and make compound stir; Mixture temperature is reduced to 50 DEG C of tinnings; The Bulbus Allii sauce mixed being loaded in the dry glass tank of wash clean, sterilize immediately after tinning, sterilization temperature is 80 DEG C, 10 minutes time; Room temperature it is rapidly cooled to after sterilization.

Claims

1. the peppery Bulbus Allii sauce productive precess for canned of flavor oil, it is characterised in that: select that fruit is big, meat thick, without going rotten, without the fresh Bulbus Allii of pest and disease damage, remove its foreign material simultaneously, peeling, cleans, and decortication is gone the fresh Bulbus Allii after handle and Fructus Capsici, wash with clear water, and remove foreign body contained therein, impurity; Allotment concentration is the saline solution of 10%, the scarlet Bulbus Allii leaching after cleaning is salted down 4-6 hour, after being pickled by fresh Bulbus Allii, adopts gross porosity plate meat grinder to rub, is also cut into inch strips by Fructus Capsici thread simultaneously; Sunflower oil heating to boiling, then close lower burning things which may cause a fire disaster, slightly put into, after cooling, the garlic tablet cut excessively oily, and put into Fructus Capsici stirring, according to a certain percentage other flavoring agent, salt etc. put in pot under stirring and make compound stir; Mixture temperature is reduced to 50 DEG C of tinnings; The Bulbus Allii sauce mixed being loaded in the dry glass tank of wash clean, sterilize immediately after tinning, sterilization temperature is 80 DEG C, 10 minutes time; Room temperature it is rapidly cooled to after sterilization.