CN106213339A - A kind of preparation method of crystal sugar Bulbus Allii - Google Patents
A kind of preparation method of crystal sugar Bulbus Allii Download PDFInfo
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- CN106213339A CN106213339A CN201610577472.2A CN201610577472A CN106213339A CN 106213339 A CN106213339 A CN 106213339A CN 201610577472 A CN201610577472 A CN 201610577472A CN 106213339 A CN106213339 A CN 106213339A
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- bulbus allii
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- 235000021551 crystal sugar Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 22
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 22
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 238000005554 pickling Methods 0.000 claims abstract description 13
- 238000004321 preservation Methods 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 18
- 235000021110 pickles Nutrition 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 abstract description 10
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 abstract description 10
- 235000010081 allicin Nutrition 0.000 abstract description 10
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 abstract description 8
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 abstract description 8
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 abstract description 8
- 235000015295 alliin Nutrition 0.000 abstract description 8
- 239000011589 pyridoxal 5'-phosphate Substances 0.000 abstract description 7
- 229960001327 pyridoxal phosphate Drugs 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 238000003786 synthesis reaction Methods 0.000 abstract description 2
- 235000007682 pyridoxal 5'-phosphate Nutrition 0.000 abstract 1
- NGVDGCNFYWLIFO-UHFFFAOYSA-N pyridoxal 5'-phosphate Chemical compound CC1=NC=C(COP(O)(O)=O)C(C=O)=C1O NGVDGCNFYWLIFO-UHFFFAOYSA-N 0.000 abstract 1
- 241000207199 Citrus Species 0.000 description 7
- 235000020971 citrus fruits Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 230000002159 abnormal effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000035943 smell Effects 0.000 description 5
- 239000002253 acid Substances 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000003115 biocidal effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- KAESVJOAVNADME-UHFFFAOYSA-N Pyrrole Chemical compound C=1C=CNC=1 KAESVJOAVNADME-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000006471 dimerization reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Substances OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000000523 sample Substances 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
- BUUPQKDIAURBJP-UHFFFAOYSA-N sulfinic acid Chemical compound OS=O BUUPQKDIAURBJP-UHFFFAOYSA-N 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
This patent discloses the preparation method of a kind of crystal sugar Bulbus Allii, filter out without going rotten, the Bulbus Allii that garlic clove is complete, it is filtered dry standby after cleaning；After pomelo peel is smashed, squeeze and filter, juice is added in the boiled water of cooling, add Mel, stir, Bulbus Allii is put into wherein, after pickling 18～24h under 10～15 DEG C of environment, Bulbus Allii is taken out, place cold preservation under 3～5 DEG C of environment；After fresh Fructus Crataegi section, add crystal sugar and Sal, stand 5～7h after stirring, admix Bulbus Allii, take out after pickling 18～24h；Bulbus Allii is put into bean milk soaks 3～4h；The boiled water of cooling adds crystal sugar, citric acid, stirs, Bulbus Allii is put in cure, seal, be positioned over 15～22 DEG C of environment cold preservations.This invention Bulbus Allii head is pickled through three times, after once soaking, participates in the 5 of synthesis allicin in Bulbus Allii,The component content of pyridoxal 5-phosphate and alliin reduces, and allicin content reduces the most accordingly, improves the quality of Bulbus Allii, also add sugariness and the fragrance of crystal sugar Bulbus Allii.
Description
Technical field
The present invention relates to Bulbus Allii processing, be specifically related to the preparation method of a kind of crystal sugar Bulbus Allii.
Background technology
Bulbus Allii, is the flavoring agent of most dish on people's dining table, no matter does vegetable or fries meat, many times
The Bulbus Allii that is required for adding some points carrys out seasoning, is primarily due to its fragrance that can increase dish and mouthfeel.
Bulbus Allii or natural plant broad-spectrum antibiotic, have the good reputation of " antibiotic being grown in underground ", and Bulbus Allii is containing about 2%
Garlicin, Bulbus Allii have the strongest biocidal efficacies, and the when of especially doing vegetable, Bulbus Allii of adding some points can play the work of sterilization
With.It can react generation crystalloid precipitation with the cystine of antibacterial after entering human body, destroys sulfur amino necessary to antibacterial biological
In sulfydryl, make the metabolism of antibacterial get muddled, thus cannot breed and grow.It addition, scientific research finds, reasonably eat
Bulbus Allii, moreover it is possible to help prophylaxis of cancer.
There is the crystal sugar Bulbus Allii that processing obtains in the market, use crystal sugar or white sugar, Sal and other additive to pickle
Forming, delicious flavour, mouthfeel is sharp and clear.Although improve the mouthfeel eating something rare Bulbus Allii through deep processing, can as one independent dish
Meat and fish dishes, adds one cuisines on dining table, but, even so, add the Bulbus Allii healthy health-care effect to us, but very
Many people the most not very willing edible, its topmost reason be exactly after eating Bulbus Allii oral cavity have the abnormal flavour of Bulbus Allii, allow
People is beyond affordability.
The garlic odour taste of Bulbus Allii is relevant with the allicin in Bulbus Allii, and garlicin is that the alliin contained in Bulbus Allii is at alliin
Enzyme and cofactor 5,Produce under the synergism of-pyridoxal 5-phosphate.5,Alliin is decomposed into 2-propylene by-pyridoxal 5-phosphate
Base sulfinic acid, then there is dimerization reaction, generating the allicin composition with acid, it is organic that allicin resolves into sulfur-bearing after meeting light or heat
Thing, forms garlic odour taste.
So, probe into the deep working method of a kind of Bulbus Allii, it is provided that the processing of a kind of garlic product that can weaken Bulbus Allii stink
Method, to increasing edible crowd, improves the sales volume of Bulbus Allii, increases income significant.
Summary of the invention
The present invention is directed to the technical problem of above-mentioned existence, it is provided that the preparation method of a kind of crystal sugar Bulbus Allii, the method prepares
Crystal sugar Bulbus Allii, allicin component content is low, and in edible rear oral cavity, the garlic odour taste of residual substantially weakens.
In order to solve above-mentioned technical problem, the present invention provides following technical scheme: the preparation method of a kind of crystal sugar Bulbus Allii, bag
Include following steps:
A, the preparation of raw material: filter out without going rotten, the Bulbus Allii that garlic clove is complete, leave 2 or 3 layers of garlic skin, be filtered dry standby after cleaning；Also
Sal, the boiled water of cooling, fresh pomelo peel, fresh Fructus Crataegi, bean milk, Mel, crystal sugar and citric acid need to be prepared；
B, early stage are pickled: after being smashed by pomelo peel, squeeze and filter, are added by juice in the boiled water of cooling, add Mel, stir
Mix uniformly, prepare early stage cure；Bulbus Allii is put in early stage cure, seal, will after pickling 18～24h under 10～15 DEG C of environment
Bulbus Allii takes out, and places cold preservation under 3～5 DEG C of environment；
C, mid-term pickle: after fresh Fructus Crataegi section, add crystal sugar and Sal, prepare mixture, mixture is stood 5 after stirring
～after 7h, prepare cure in mid-term, and Bulbus Allii to be admixed in cure in mid-term, take out after pickling 18～24h, clear water rinses once, removes Bulbus Allii
The Fructus Crataegi slice of head surface attachment, are filtered dry standby；
D, bean milk soak: being put into by the Bulbus Allii of step c after soaking 3～4h in bean milk, take out, clear water washes away the bean on Bulbus Allii surface
Slurry, is filtered dry standby；
E, later stage pickle: take the boiled water of cooling, add crystal sugar 15～25 parts, citric acid 3～5 parts, stir, and prepare the later stage
Cure, puts in later stage cure by the Bulbus Allii of step d, seals, is positioned over 15～22 DEG C of environment cold preservations.
The original intention that arranges of the present invention program is to utilize to convert and the technical thought of diluted composition, and Bulbus Allii head salts down through three times
System, once soaks, and early stage pickles addition pomelo peel and Mel, in conjunction with the curing condition such as salting period and temperature, utilizes Fructus Citri grandis
The Citrus quintessence oil auxiliary contained in skin masks the garlic odour taste of Bulbus Allii, increases the fragrant and sweet abnormal smells from the patient of Bulbus Allii；Pickle addition mountain mid-term
Short, bristly hair or beard, crystal sugar and Sal, the acid of Fructus Crataegi, crystal sugar and Sal after pickling 18～24h, sweet and saline taste penetrate into inside each garlic clove, change
It is apt to the mouthfeel of Bulbus Allii, after eating, under the volatilization of Citrus quintessence oil, gives out Fructus Crataegi and the aroma of Citrus quintessence oil
Taste；And then the garlic odour taste of garlicin substantially covered, the immersion and the later stage that eventually pass bean milk add citric acid and pickle, and make
State effect and obtain bigger embodiment.Find Bulbus Allii participates in the 5 of synthesis allicin eventually through detection,-pyridoxal 5-phosphate and Bulbus Allii ammonia
The component content of acid reduces, it is thus achieved that crystal sugar Bulbus Allii in the content of allicin reduce the most accordingly, present invention improves over prior art, change
The quality of kind Bulbus Allii, also add sugariness and the fragrance of crystal sugar Bulbus Allii.
Further, pomelo peel described in step b can be replaced orange peel or Pericarpium citri sinensis.The Citrus essence contained in pomelo peel
Oil, Citrus quintessence oil has dense strongly fragrant aromatic odor, opens the effect of appetizing of being amusing, and this programme is mainly by pomelo peel
This composition assist the garlic odour abnormal smells from the patient covering Bulbus Allii, and orange peel and Pericarpium citri sinensis also contain this quintessence oil, it is possible to as
Replace and use, use of also three kinds of compositions arbitrarily can being arranged in pairs or groups, cover the better of abnormal smells from the patient.
Further, in step b the parts by weight of Bulbus Allii, juice, the boiled water of cooling and Mel be Bulbus Allii 100～110 parts,
Juice 20～30 parts, the boiled water 60 of cooling～80 parts, Mel 10～20 parts.Under this ratio, the content of Citrus quintessence oil is moderate,
Cross and mainly given play to Citrus quintessence oil abnormal smells from the patient, cross and play the poor effect fully permeating and covering abnormal smells from the patient at least.
Further, in step c, the parts by weight of Fructus Crataegi, crystal sugar and Sal are Fructus Crataegi 30～40 parts, crystal sugar 20～30 parts, food
Salt 10～15 parts.Saline taste and sweet taste are moderate, promote palatability, beneficially entrance.
Detailed description of the invention
Below in conjunction with embodiment, technical solution of the present invention is further illustrated:
Embodiment 1: the preparation method of a kind of crystal sugar Bulbus Allii, it is characterised in that comprise the following steps:
A, the preparation of raw material: filter out without going rotten, the Bulbus Allii that garlic clove is complete, leave 2 or 3 layers of garlic skin, be filtered dry standby after cleaning；Also
Sal, the boiled water of cooling, fresh pomelo peel, fresh Fructus Crataegi, bean milk, Mel, crystal sugar and citric acid need to be prepared；
B, early stage are pickled: prepare pomelo peel, orange peel or Pericarpium citri sinensis, the preferred pomelo peel of this programme, after being smashed by pomelo peel, squeeze
Filter, take in the boiled water that 300g juice adds 700g cooling, add 100g Mel, stir, prepare early stage cure；Take
1050g Bulbus Allii is put in early stage cure, seals, and is taken out by Bulbus Allii, place 3～5 DEG C of rings under 10～15 DEG C of environment after pickling 24h
Cold preservation under border；
C, mid-term pickle: after fresh Fructus Crataegi section, take 400g Fructus Crataegi slice, add 300g crystal sugar and 130g Sal, make after stirring
Obtain mixture, prepare cure in mid-term after mixture is stood 7h, Bulbus Allii is admixed in cure in mid-term, take out after pickling 20h, clear water
Rinse once, remove the Fructus Crataegi slice of Bulbus Allii surface attachment, be filtered dry standby；
D, bean milk soak: being put into by the Bulbus Allii of step c after soaking 4h in bean milk, take out, clear water washes away the bean milk on Bulbus Allii surface, filter
Dry standby；
E, later stage pickle: take the boiled water of cooling, add crystal sugar 150g, citric acid 50g, stir, and prepare later stage cure, will
The Bulbus Allii of step d is put in later stage cure, seals, is positioned over 15～22 DEG C of environment cold preservations.
Embodiment 2: the preparation method of a kind of crystal sugar Bulbus Allii, it is characterised in that comprise the following steps:
A, the preparation of raw material: filter out without going rotten, the Bulbus Allii that garlic clove is complete, leave 2 or 3 layers of garlic skin, be filtered dry standby after cleaning；Also
Sal, the boiled water of cooling, fresh pomelo peel, fresh Fructus Crataegi, bean milk, Mel, crystal sugar and citric acid need to be prepared；
B, early stage are pickled: prepare pomelo peel, orange peel or Pericarpium citri sinensis, the preferred pomelo peel of this programme, after being smashed by pomelo peel, squeeze
Filter, take in the boiled water that 200g juice adds 800g cooling, add 200g Mel, stir, prepare early stage cure；Take
1000g Bulbus Allii is put in early stage cure, seals, and is taken out by Bulbus Allii, place 3～5 DEG C of rings under 10～15 DEG C of environment after pickling 18h
Cold preservation under border；
C, mid-term pickle: after fresh Fructus Crataegi section, take 350g Fructus Crataegi slice, add 200g crystal sugar and 100g Sal, make after stirring
Obtain mixture, prepare cure in mid-term after mixture is stood 5h, Bulbus Allii is admixed in cure in mid-term, take out after pickling 24h, clear water
Rinse once, remove the Fructus Crataegi slice of Bulbus Allii surface attachment, be filtered dry standby；
D, bean milk soak: being put into by the Bulbus Allii of step c after soaking 3h in bean milk, take out, clear water washes away the bean milk on Bulbus Allii surface, filter
Dry standby；
E, later stage pickle: take the boiled water of cooling, add crystal sugar 200g, citric acid 30g, stir, and prepare later stage cure, will
The Bulbus Allii of step d is put in later stage cure, seals, is positioned over 15～22 DEG C of environment cold preservations.
Embodiment 3: the preparation method of a kind of crystal sugar Bulbus Allii, it is characterised in that comprise the following steps:
A, the preparation of raw material: filter out without going rotten, the Bulbus Allii that garlic clove is complete, leave 2 or 3 layers of garlic skin, be filtered dry standby after cleaning；Also
Sal, the boiled water of cooling, fresh pomelo peel, fresh Fructus Crataegi, bean milk, Mel, crystal sugar and citric acid need to be prepared；
B, early stage are pickled: prepare pomelo peel, orange peel or Pericarpium citri sinensis, the preferred pomelo peel of this programme, after being smashed by pomelo peel, squeeze
Filter, take in the boiled water that 250g juice adds 600g cooling, add 150g Mel, stir, prepare early stage cure；Take
1100g Bulbus Allii is put in early stage cure, seals, and is taken out by Bulbus Allii, place 3～5 DEG C of rings under 10～15 DEG C of environment after pickling 20h
Cold preservation under border；
C, mid-term pickle: after fresh Fructus Crataegi section, take 300g Fructus Crataegi slice, add 250g crystal sugar and 150g Sal, make after stirring
Obtain mixture, prepare cure in mid-term after mixture is stood 6h, Bulbus Allii is admixed in cure in mid-term, take out after pickling 18h, clear water
Rinse once, remove the Fructus Crataegi slice of Bulbus Allii surface attachment, be filtered dry standby；
D, bean milk soak: being put into by the Bulbus Allii of step c after soaking 4h in bean milk, take out, clear water washes away the bean milk on Bulbus Allii surface, filter
Dry standby；
E, later stage pickle: take the boiled water of cooling, add crystal sugar 250g, citric acid 40g, stir, and prepare later stage cure, will
The Bulbus Allii of step d is put in later stage cure, seals, is positioned over 15～22 DEG C of environment cold preservations.
Utilize the Bulbus Allii planted with a piece of soil, prepare crystal sugar Bulbus Allii by prior art and above 3 groups of embodiment methods, point
Do not detect 5,-pyridoxal 5-phosphate, alliin and allicin component content, the results are shown in Table 1.
Table 1
Can be drawn by table 1 statistical result, the inventive method obtains in crystal sugar Bulbus Allii 5,-pyridoxal 5-phosphate, alliin and
The content of allicin is all significantly lower than the content of these three kinds of compositions in prior art crystal sugar Bulbus Allii.Therefore deduce that deduction, this
Bright method have weaken conversion or dilute 5,-pyridoxal 5-phosphate or the effect of alliin, or there is suppression 5,-phosphoric acid pyrrole
Trembling the beneficial effect of reactivity of aldehyde and alliin, the inventive method reduces the concrete principle of above-mentioned three kinds of compositions and is also entering one
In step research.
For a person skilled in the art, on the premise of without departing from present configuration, it is also possible to make some changes
Shape and improvement, these also should be considered as protection scope of the present invention, and these are all without affecting effect and the patent that the present invention implements
Practicality.
Claims (4)
1. the preparation method of a crystal sugar Bulbus Allii, it is characterised in that comprise the following steps:
A, the preparation of raw material: filter out without going rotten, the Bulbus Allii that garlic clove is complete, leave 2 or 3 layers of garlic skin, be filtered dry standby after cleaning；Also
Sal, the boiled water of cooling, fresh pomelo peel, fresh Fructus Crataegi, bean milk, Mel, crystal sugar and citric acid need to be prepared；
B, early stage are pickled: after being smashed by pomelo peel, squeeze and filter, are added by juice in the boiled water of cooling, add Mel, stir
Mix uniformly, prepare early stage cure；Bulbus Allii is put in early stage cure, seal, will after pickling 18～24h under 10～15 DEG C of environment
Bulbus Allii takes out, and places cold preservation under 3～5 DEG C of environment；
C, mid-term pickle: after fresh Fructus Crataegi section, add crystal sugar and Sal, prepare mixture, mixture is stood 5 after stirring
～after 7h, prepare cure in mid-term, and Bulbus Allii to be admixed in cure in mid-term, take out after pickling 18～24h, clear water rinses once, removes Bulbus Allii
The Fructus Crataegi slice of head surface attachment, are filtered dry standby；
D, bean milk soak: being put into by the Bulbus Allii of step c after soaking 3～4h in bean milk, take out, clear water washes away the bean on Bulbus Allii surface
Slurry, is filtered dry standby；
E, later stage pickle: take the boiled water of cooling, add crystal sugar 15～25 parts, citric acid 3～5 parts, stir, and prepare the later stage
Cure, puts in later stage cure by the Bulbus Allii of step d, seals, is positioned over 15～22 DEG C of environment cold preservations.
2. the preparation method of crystal sugar Bulbus Allii as claimed in claim 1, it is characterised in that: described in step b, pomelo peel replaces with Fructus Citri tangerinae
Sub-skin or Pericarpium citri sinensis.
3. the preparation method of crystal sugar Bulbus Allii as claimed in claim 1, it is characterised in that: Bulbus Allii in step b, juice, cooling
The parts by weight of boiled water and Mel are Bulbus Allii 100～110 parts, juice 20～30 parts, the boiled water 60 of cooling～80 parts, Mel
10～20 parts.
4. the preparation method of crystal sugar Bulbus Allii as claimed in claim 3, it is characterised in that: Fructus Crataegi, crystal sugar and Sal in step c
Parts by weight are Fructus Crataegi 30～40 parts, crystal sugar 20～30 parts, Sal 10～15 parts.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610577472.2A CN106213339A (en) | 2016-07-21 | 2016-07-21 | A kind of preparation method of crystal sugar Bulbus Allii |
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| CN201610577472.2A CN106213339A (en) | 2016-07-21 | 2016-07-21 | A kind of preparation method of crystal sugar Bulbus Allii |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938117A (en) * | 2020-08-26 | 2020-11-17 | 道真自治县银氏大蒜有限责任公司 | Method for processing rock sugar garlic by using lobrony garlic |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005351A (en) * | 2012-12-14 | 2013-04-03 | 青岛汉河药业有限公司 | Method for pickling sugared garlic by using orange peel |
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