CN105876056A - Production method of preserved garlic sausages - Google Patents
Production method of preserved garlic sausages Download PDFInfo
- Publication number
- CN105876056A CN105876056A CN201610205357.2A CN201610205357A CN105876056A CN 105876056 A CN105876056 A CN 105876056A CN 201610205357 A CN201610205357 A CN 201610205357A CN 105876056 A CN105876056 A CN 105876056A
- Authority
- CN
- China
- Prior art keywords
- garlic
- production method
- preserved
- sausages
- sausage
- 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.)
- Pending
Links
- 235000004611 garlic Nutrition 0.000 title claims abstract description 16
- 235000013580 sausages Nutrition 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 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
- 229930006000 Sucrose Natural products 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
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 2
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000010409 thin film Substances 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 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
- 238000005538 encapsulation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 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
-
- 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
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
The present invention discloses a production method of preserved garlic sausages and belongs to the technical filed of plant sausage processing. The production method combines the advantages of anti-bacterial, anti-inflammatory and health-care functions. The garlic is crushed and the garlic products are wrapped within thin-film sausage casings. The production method maximally maintains the bacteria and inflammation preventing, and body strengthening functions of the garlic, and has positive meanings of promoting deep processing of garlic.
Description
Technical field:
The present invention relates to a kind of preserved garlic intestinal technical field.
Background technology:
Candied fruit intestinal or Chinese medicine health-care curative effect fruit and vegerable miscellaneous grain crops preserved sausage, it is to be coagulated by candied fruit
Colloid forms with drying aids.
Summary of the invention:
The object of the invention provides a kind of preserved garlic intestinal, is realized by following technical proposal,
Being removed the peel by garlic-splitting-and, be ground into mashed garlic, addition white sugar, starch are mixed into beans, pour into intestinal
In clothing, tying encapsulates, cooking disinfection, cooling.
Owing to using above-mentioned technology, obtained product is to be wrapped in garlic products in casing, anti-
Bacterium antiinflammatory, the effect of health care, the present invention maintains the health care merit of Bulbus Allii to greatest extent thus
Can, promote Bulbus Allii deep processing to have positive effect.
Accompanying drawing illustrates:
Fig. 1 is preserved garlic intestinal process flow diagram of the present invention
Detailed description of the invention:
Embodiment one:
1, first garlic-splitting-and is removed the peel.
2, it is ground into pureed with pulverizer.
3, with 30% white sugar, 0.2% citric acid, 0.05% potassium sorbate and 6-8% starch
Add a small amount of water to mix with mashed garlic.
4, tying encapsulation in the mashed garlic of mixing pours into casing, cooking disinfection 30 minutes, cooling is i.e.
Become.
This preserved garlic intestinal internal structure consolidation, without block, the sweetness of food, tasty.
Claims (1)
1. a preserved garlic production process of sausage, it is characterised in that garlic-splitting-and, peeling, powder
Broken, add 30% white sugar and 6-8% starch and a small amount of water is mixed into beans, pour in casing,
Tying encapsulates, cooking disinfection, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610205357.2A CN105876056A (en) | 2016-03-28 | 2016-03-28 | Production method of preserved garlic sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610205357.2A CN105876056A (en) | 2016-03-28 | 2016-03-28 | Production method of preserved garlic sausages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105876056A true CN105876056A (en) | 2016-08-24 |
Family
ID=57012003
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610205357.2A Pending CN105876056A (en) | 2016-03-28 | 2016-03-28 | Production method of preserved garlic sausages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105876056A (en) |
-
2016
- 2016-03-28 CN CN201610205357.2A patent/CN105876056A/en active Pending
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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: 20160824 |