CN105851442A - 一种煮烂大蒜蜜饯肠生产方法 - Google Patents
一种煮烂大蒜蜜饯肠生产方法 Download PDFInfo
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- CN105851442A CN105851442A CN201610205358.7A CN201610205358A CN105851442A CN 105851442 A CN105851442 A CN 105851442A CN 201610205358 A CN201610205358 A CN 201610205358A CN 105851442 A CN105851442 A CN 105851442A
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- well
- boiled
- sausages
- production method
- garlic
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 16
- 235000013580 sausages Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims description 3
- 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 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 206010061218 Inflammation Diseases 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 abstract 2
- 230000003467 diminishing effect Effects 0.000 abstract 2
- 230000004054 inflammatory process Effects 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000010409 thin film Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明煮烂大蒜蜜饯肠生产方法，属于植物肠加工技术领域。它结合了大蒜能抗菌消炎、去脏保健的优点，经煮烂在薄膜肠衣内包裹着煮烂大蒜制品，保持了煮烂大蒜特有的甜味。本发明最大限度地利用大蒜能抗菌消炎、去脏保健的优点，促使大蒜深加工具有积极意义。
Description
技术领域：
本发明涉及一种煮烂大蒜蜜饯肠技术领域。
背景技术：
果脯蜜饯肠或中药保健疗效果蔬杂粮蜜饯肠，它是由果脯蜜饯凝胶剂与干燥助剂组成。
发明内容：
本发明目的提供一种煮烂大蒜蜜饯肠，是通过下列技术方案实现的，将大蒜分瓣去皮，用煨火煮烂，加入适量白砂糖、淀粉混合成酱，灌入肠衣内，扎口封装，蒸煮杀菌，冷却即成。
由于采用上述技术，所制得的产品是肠衣内包裹着煮烂大蒜制品，抗菌消炎，强身健体，所以说本发明最大限度地保持了大蒜的保健功能，促使大蒜深加工具有积极意义。
附图说明：
图1为本发明煮烂大蒜蜜饯肠工艺流程示意图
具体实施方式：
实施例一：
1、先将大蒜分瓣去皮。
2、用煨火煮4天4夜煮烂为止，捞出搅拌成泥状。
3、用10％的白砂糖和6-8％淀粉与蒜泥混合。
4、混合的蒜泥灌入肠衣内扎口封装，蒸煮杀菌30分钟，冷却即成。
该大蒜蜜饯肠内部结构紧实，无块状，具有大蒜煮烂特有的甜感，美味可口。
Claims (1)
1.一种煮烂大蒜蜜饯肠生产方法，其特征在于大蒜分瓣、去皮、煨火煮烂、捞出打酱，加入10％白砂糖和6-8％淀粉混合，灌入肠衣内，扎口封装，蒸煮杀菌，冷却即成。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610205358.7A CN105851442A (zh) | 2016-03-28 | 2016-03-28 | 一种煮烂大蒜蜜饯肠生产方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610205358.7A CN105851442A (zh) | 2016-03-28 | 2016-03-28 | 一种煮烂大蒜蜜饯肠生产方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851442A true CN105851442A (zh) | 2016-08-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610205358.7A Withdrawn CN105851442A (zh) | 2016-03-28 | 2016-03-28 | 一种煮烂大蒜蜜饯肠生产方法 |
Country Status (1)
| Country | Link |
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| CN (1) | CN105851442A (zh) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028097A (zh) * | 2007-02-28 | 2007-09-05 | 沈根林 | 一种含大蒜辣素的大蒜保健蜜饯肠生产方法 |
| CN101147567A (zh) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | 一种大蒜保健品及其制备方法 |
| CN103584030A (zh) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | 一种大蒜糟制即食品的生产方法 |
| CN103704635A (zh) * | 2013-12-24 | 2014-04-09 | 中国农业科学院农产品加工研究所 | 一种大蒜脆片及其加工方法 |
-
2016
- 2016-03-28 CN CN201610205358.7A patent/CN105851442A/zh not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147567A (zh) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | 一种大蒜保健品及其制备方法 |
| CN101028097A (zh) * | 2007-02-28 | 2007-09-05 | 沈根林 | 一种含大蒜辣素的大蒜保健蜜饯肠生产方法 |
| CN103584030A (zh) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | 一种大蒜糟制即食品的生产方法 |
| CN103704635A (zh) * | 2013-12-24 | 2014-04-09 | 中国农业科学院农产品加工研究所 | 一种大蒜脆片及其加工方法 |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160817 |