CN106465874A - A kind of processing technique of the sugar-vinegar garlic with flavour - Google Patents
A kind of processing technique of the sugar-vinegar garlic with flavour Download PDFInfo
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- CN106465874A CN106465874A CN201510506697.4A CN201510506697A CN106465874A CN 106465874 A CN106465874 A CN 106465874A CN 201510506697 A CN201510506697 A CN 201510506697A CN 106465874 A CN106465874 A CN 106465874A
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- bulbus allii
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Abstract
The invention discloses a kind of processing technique of the sugar-vinegar garlic with flavour, comprise the following steps：（1）Material choice；（2）Sort, remove the peel, remove bar；（3）Classification；（4）Salting；（5）Desalting processing；（6）Prepare sweet and sour juice：After 20 30 parts of tomato sauce, 46 parts of white sugar, 23 parts of salt, 23 parts of Rhizoma Zingiberis Recens, 46 parts of vinegar, 100 parts of mixing of water, heated sterilizing, standby after cooling；（7）Dress altar；（8）Sealed pickling.The present invention passes through to the addition of in sweet and sour juice rich in ascorbic tomato sauce, not only make sugar-vinegar garlic better to eat, and improve its nutritive value, the sugar-vinegar garlic that present invention processing is obtained meets less salt, the health care principle of few sugar, has no added, non-pigment, without essence, no antiseptical advantage.
Description
Technical field
The present invention relates to food processing technology field, the processing technique of specifically a kind of sugar-vinegar garlic with flavour.
Background technology
Bulbus Allii, is a kind of bulb of unifacial leaf Liliaceae allium Bulbus Allii (Allium Sativum L.), and either Rhizoma Euonymus Bulbus Allii or purple garlic is respectively provided with pungent and fragrant abnormal smells from the patient, and containing rich in protein, sugar, vitamin and mineral etc..And Bulbus Allii also has extensive pharmacological action, such as has：Sterilize, suppress platelet aggregation, reduce blood pressure, reduce blood glucose, adjust blood fat, prevent and treat atherosclerosiss, prevention and control colon cancer, anti-skin carcinoma, prevent and treat rectal cancer, prevent and treat the effect such as carcinoma of prostate.
Numerous studies show, Bulbus Allii contains more than 100 kind to human body useful component, wherein 43 kinds of sulfur-bearing volatile material, vulcanizes 13 kinds of sulfinic acid esters, 9 kinds of aminoacid, 8 kinds of peptides, 12 kinds of glycoside, 11 kinds of enzyme.In addition, the alliin composition that to be Bulbus Allii unique, become when it enters blood as garlicin, there are strong bacteriostasis.Therefore, Bulbus Allii is the food with health role often eating.
In daily life, many people have the custom of food Bulbus Allii.As some people's often to eat uncooked garlics, it is consumed before a meal 2-4 lobe daily, epidemic cerebrospinal meningitis can be prevented.Also someone's eating sweet and sour garlic, Bulbus Allii is with the sweet and sour leaching 1-2 month, every eclipse number grain, and drinks sweet and sour juice, and both spleen benefiting and stimulating the appetite, the long-pending sore-throat relieving of change, can prevent and treat hypertension again.But when for a long time, people pickle sweet and sour garlics, in order to be suitable for the taste of people and prevent from going mouldy, it is often geavy salt, polysaccharide when pickling, or adds preservative.For the angle of health care, geavy salt, polysaccharide or added the food of the preservative health to people more harm than good it should eat less.
Content of the invention
It is an object of the invention to provide a kind of processing technique of the sugar-vinegar garlic with flavour, prepared sugar-vinegar garlic meets less salt, lacks the health care principle of sugar, has no added, non-pigment, without essence, no antiseptical advantage.
For achieving the above object, the present invention provides following technical scheme：
A kind of processing technique of the sugar-vinegar garlic with flavour, comprises the following steps：
（1）Material choice：Raw material should select skin loose in vain, and bulb is neat, quality fresh and tender fresh garlic head；
（2）Sort, remove the peel, remove bar：After Bulbus Allii enters factory, process in time, peel off Bulbus Allii crust 1-2 layer, stay tender skin layer 2-3, then prune root hair and Bulbus Allii stem, root hair will scabble, and does not stay root stubble, do not hinder garlic clove, Bulbus Allii stem stays 1cm, unnecessary part of pruning, and Bulbus Allii stem wants length consistent, equally carry out selecting of Bulbus Allii during garlic peeling, pick out underproof；
（3）Classification：By the size fractionation of the diameter of fresh Bulbus Allii, the Bulbus Allii of different stage is separately pickled；
（4）Salting：The Bulbus Allii being classified is immersed in the saline solution that mass percent concentration is 5%, is placed in salting 3-5 days under 3-5 DEG C of cryogenic conditions, is translucent to Bulbus Allii；
（5）Desalting processing：The Bulbus Allii that salting is processed soaks rinsing two to three times with clear water, then drains away the water；
（6）Prepare sweet and sour juice：After tomato sauce 20-30 part, white sugar 4-6 part, salt 2-3 part, Rhizoma Zingiberis Recens 2-3 part, vinegar 4-6 part, 100 parts of mixing of water, heated sterilizing, standby after cooling；
（7）Dress altar：Bulbus Allii after desalting processing is put in altar, pours into the sweet and sour juice preparing, make juice not have Bulbus Allii, then place into cross thin bamboo strips used for weaving piece, Bulbus Allii is compressed, prevent Bulbus Allii volumetric expansion from going out altar；
（8）Sealed pickling：Altar is sealed, being subsequently placed in after shady place is pickled 25-35 days is edible.
As the further scheme of the present invention：Described sweet and sour juice is made up of following composition according to mass parts：22 parts of tomato sauce, 5.5 parts of white sugar, 2.5 parts of salt, 3 parts of Rhizoma Zingiberis Recens, 5 parts of vinegar, 100 parts of water.
Compared with prior art, the invention has the beneficial effects as follows：
The present invention passes through to the addition of in sweet and sour juice rich in ascorbic tomato sauce, not only make sugar-vinegar garlic better to eat, and improve its nutritive value, the sugar-vinegar garlic that present invention processing is obtained meets less salt, the health care principle of few sugar, has no added, non-pigment, without essence, no antiseptical advantage.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described it is clear that described embodiment is only a part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art are obtained under the premise of not making creative work, broadly fall into the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of processing technique of the sugar-vinegar garlic with flavour, comprise the following steps：
（1）Material choice：Raw material should select skin loose in vain, and bulb is neat, quality fresh and tender fresh garlic head；
（2）Sort, remove the peel, remove bar：After Bulbus Allii enters factory, process in time, peel off Bulbus Allii crust 1-2 layer, stay tender skin layer 2-3, then prune root hair and Bulbus Allii stem, root hair will scabble, and does not stay root stubble, do not hinder garlic clove, Bulbus Allii stem stays 1cm, unnecessary part of pruning, and Bulbus Allii stem wants length consistent, equally carry out selecting of Bulbus Allii during garlic peeling, pick out underproof；
（3）Classification：By the size fractionation of the diameter of fresh Bulbus Allii, the Bulbus Allii of different stage is separately pickled；
（4）Salting：The Bulbus Allii being classified is immersed in the saline solution that mass percent concentration is 5%, is placed in salting 3 days under 3 DEG C of cryogenic conditions, is translucent to Bulbus Allii；
（5）Desalting processing：The Bulbus Allii that salting is processed soaks rinsing three times with clear water, then drains away the water；
（6）Prepare sweet and sour juice：After 20 parts of tomato sauce, 6 parts of white sugar, 3 parts of salt, 3 parts of Rhizoma Zingiberis Recens, 6 parts of vinegar, 100 parts of mixing of water, heated sterilizing, standby after cooling；
（7）Dress altar：Bulbus Allii after desalting processing is put in altar, pours into the sweet and sour juice preparing, make juice not have Bulbus Allii, then place into cross thin bamboo strips used for weaving piece, Bulbus Allii is compressed, prevent Bulbus Allii volumetric expansion from going out altar；
（8）Sealed pickling：Altar is sealed, being subsequently placed in after shady place is pickled 25 days is edible.
As the further scheme of the present invention：Described sweet and sour juice is made up of following composition according to mass parts：22 parts of tomato sauce, 5.5 parts of white sugar, 2.5 parts of salt, 3 parts of Rhizoma Zingiberis Recens, 5 parts of vinegar, 100 parts of water.
Embodiment 2
In the embodiment of the present invention, a kind of processing technique of the sugar-vinegar garlic with flavour, comprise the following steps：
（1）Material choice：Raw material should select skin loose in vain, and bulb is neat, quality fresh and tender fresh garlic head；
（2）Sort, remove the peel, remove bar：After Bulbus Allii enters factory, process in time, peel off Bulbus Allii crust 1-2 layer, stay tender skin layer 2-3, then prune root hair and Bulbus Allii stem, root hair will scabble, and does not stay root stubble, do not hinder garlic clove, Bulbus Allii stem stays 1cm, unnecessary part of pruning, and Bulbus Allii stem wants length consistent, equally carry out selecting of Bulbus Allii during garlic peeling, pick out underproof；
（3）Classification：By the size fractionation of the diameter of fresh Bulbus Allii, the Bulbus Allii of different stage is separately pickled；
（4）Salting：The Bulbus Allii being classified is immersed in the saline solution that mass percent concentration is 5%, is placed in salting 4 days under 4 DEG C of cryogenic conditions, is translucent to Bulbus Allii；
（5）Desalting processing：The Bulbus Allii that salting is processed soaks rinsing three times with clear water, then drains away the water；
（6）Prepare sweet and sour juice：After 22 parts of tomato sauce, 5.5 parts of white sugar, 2.5 parts of salt, 3 parts of Rhizoma Zingiberis Recens, 5 parts of vinegar, 100 parts of mixing of water, heated sterilizing, standby after cooling；
（7）Dress altar：Bulbus Allii after desalting processing is put in altar, pours into the sweet and sour juice preparing, make juice not have Bulbus Allii, then place into cross thin bamboo strips used for weaving piece, Bulbus Allii is compressed, prevent Bulbus Allii volumetric expansion from going out altar；
（8）Sealed pickling：Altar is sealed, being subsequently placed in after shady place is pickled 30 days is edible.
Embodiment 3
In the embodiment of the present invention, a kind of processing technique of the sugar-vinegar garlic with flavour, comprise the following steps：
（1）Material choice：Raw material should select skin loose in vain, and bulb is neat, quality fresh and tender fresh garlic head；
（2）Sort, remove the peel, remove bar：After Bulbus Allii enters factory, process in time, peel off Bulbus Allii crust 1-2 layer, stay tender skin layer 2-3, then prune root hair and Bulbus Allii stem, root hair will scabble, and does not stay root stubble, do not hinder garlic clove, Bulbus Allii stem stays 1cm, unnecessary part of pruning, and Bulbus Allii stem wants length consistent, equally carry out selecting of Bulbus Allii during garlic peeling, pick out underproof；
（3）Classification：By the size fractionation of the diameter of fresh Bulbus Allii, the Bulbus Allii of different stage is separately pickled；
（4）Salting：The Bulbus Allii being classified is immersed in the saline solution that mass percent concentration is 5%, is placed in salting 5 days under 5 DEG C of cryogenic conditions, is translucent to Bulbus Allii；
（5）Desalting processing：The Bulbus Allii that salting is processed soaks rinsing twice with clear water, then drains away the water；
（6）Prepare sweet and sour juice：After 30 parts of tomato sauce, 4 parts of white sugar, 2 parts of salt, 2 parts of Rhizoma Zingiberis Recens, 4 parts of vinegar, 100 parts of mixing of water, heated sterilizing, standby after cooling；
（7）Dress altar：Bulbus Allii after desalting processing is put in altar, pours into the sweet and sour juice preparing, make juice not have Bulbus Allii, then place into cross thin bamboo strips used for weaving piece, Bulbus Allii is compressed, prevent Bulbus Allii volumetric expansion from going out altar；
（8）Sealed pickling：Altar is sealed, being subsequently placed in after shady place is pickled 35 days is edible.
The present invention passes through to the addition of in sweet and sour juice rich in ascorbic tomato sauce, not only make sugar-vinegar garlic better to eat, and improve its nutritive value, the sugar-vinegar garlic that present invention processing is obtained meets less salt, the health care principle of few sugar, has no added, non-pigment, without essence, no antiseptical advantage.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, and without departing from the spirit or essential characteristics of the present invention, the present invention can be realized in other specific forms.Therefore, no matter from the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is limited by claims rather than described above, it is intended that all changes in the implication and scope of the equivalency of claim that fall are included in the present invention.
In addition, it should be understood that, although this specification is been described by according to embodiment, but not each embodiment only comprises an independent technical scheme, this narrating mode of description is only for clarity, those skilled in the art should using description as an entirety, the technical scheme in each embodiment can also through appropriately combined, formed it will be appreciated by those skilled in the art that other embodiment.
Claims (2)
1. a kind of processing technique of the sugar-vinegar garlic with flavour is it is characterised in that comprise the following steps：
（1）Material choice：Raw material should select skin loose in vain, and bulb is neat, quality fresh and tender fresh garlic head；
（2）Sort, remove the peel, remove bar：After Bulbus Allii enters factory, process in time, peel off Bulbus Allii crust 1-2 layer, stay tender skin layer 2-3, then prune root hair and Bulbus Allii stem, root hair will scabble, and does not stay root stubble, do not hinder garlic clove, Bulbus Allii stem stays 1cm, unnecessary part of pruning, and Bulbus Allii stem wants length consistent, equally carry out selecting of Bulbus Allii during garlic peeling, pick out underproof；
（3）Classification：By the size fractionation of the diameter of fresh Bulbus Allii, the Bulbus Allii of different stage is separately pickled；
（4）Salting：The Bulbus Allii being classified is immersed in the saline solution that mass percent concentration is 5%, is placed in salting 3-5 days under 3-5 DEG C of cryogenic conditions, is translucent to Bulbus Allii；
（5）Desalting processing：The Bulbus Allii that salting is processed soaks rinsing two to three times with clear water, then drains away the water；
（6）Prepare sweet and sour juice：After tomato sauce 20-30 part, white sugar 4-6 part, salt 2-3 part, Rhizoma Zingiberis Recens 2-3 part, vinegar 4-6 part, 100 parts of mixing of water, heated sterilizing, standby after cooling；
（7）Dress altar：Bulbus Allii after desalting processing is put in altar, pours into the sweet and sour juice preparing, make juice not have Bulbus Allii, then place into cross thin bamboo strips used for weaving piece, Bulbus Allii is compressed, prevent Bulbus Allii volumetric expansion from going out altar；
（8）Sealed pickling：Altar is sealed, being subsequently placed in after shady place is pickled 25-35 days is edible.
2. the processing technique of the sugar-vinegar garlic with flavour according to claim 1 is it is characterised in that described sweet and sour juice is made up of following composition according to mass parts：22 parts of tomato sauce, 5.5 parts of white sugar, 2.5 parts of salt, 3 parts of Rhizoma Zingiberis Recens, 5 parts of vinegar, 100 parts of water.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510506697.4A CN106465874A (en) | 2015-08-18 | 2015-08-18 | A kind of processing technique of the sugar-vinegar garlic with flavour |
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| CN201510506697.4A CN106465874A (en) | 2015-08-18 | 2015-08-18 | A kind of processing technique of the sugar-vinegar garlic with flavour |
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| CN201510506697.4A Pending CN106465874A (en) | 2015-08-18 | 2015-08-18 | A kind of processing technique of the sugar-vinegar garlic with flavour |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123525A (en) * | 2018-08-03 | 2019-01-04 | 黄冈月果老农产品有限公司 | A kind of method for salting of leaf road sweet and sour garlic |
| CN110870545A (en) * | 2018-09-04 | 2020-03-10 | 中国农业大学 | Method for quickly pickling sugared garlic |
| CN112998229A (en) * | 2021-02-07 | 2021-06-22 | 重庆渝玫食品有限公司 | Garlic pickling process and automatic filling system thereof |
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| WO2012078798A1 (en) * | 2010-12-07 | 2012-06-14 | Bananalogix, Inc. | Methods of processing organic matter and compositions thereof |
| CN103284105A (en) * | 2013-06-08 | 2013-09-11 | 徐州天马敬安食品有限公司 | Making method of sugar and vinegar pickled sweet garlic |
| CN103315242A (en) * | 2013-06-11 | 2013-09-25 | 徐州天马敬安食品有限公司 | Manufacturing method of tomato watermelon sweet and sour garlic |
| CN103652749A (en) * | 2013-12-10 | 2014-03-26 | 魏春 | Processing method of sweet and sour garlic |
| CN103947986A (en) * | 2014-04-01 | 2014-07-30 | 菏泽天鸿果蔬有限公司 | Preparation process of sugar vinegar garlic |
| CN104643240A (en) * | 2015-01-26 | 2015-05-27 | 黄汉森 | Garlic vinegar-flavored drink |
-
2015
- 2015-08-18 CN CN201510506697.4A patent/CN106465874A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012078798A1 (en) * | 2010-12-07 | 2012-06-14 | Bananalogix, Inc. | Methods of processing organic matter and compositions thereof |
| CN103284105A (en) * | 2013-06-08 | 2013-09-11 | 徐州天马敬安食品有限公司 | Making method of sugar and vinegar pickled sweet garlic |
| CN103315242A (en) * | 2013-06-11 | 2013-09-25 | 徐州天马敬安食品有限公司 | Manufacturing method of tomato watermelon sweet and sour garlic |
| CN103652749A (en) * | 2013-12-10 | 2014-03-26 | 魏春 | Processing method of sweet and sour garlic |
| CN103947986A (en) * | 2014-04-01 | 2014-07-30 | 菏泽天鸿果蔬有限公司 | Preparation process of sugar vinegar garlic |
| CN104643240A (en) * | 2015-01-26 | 2015-05-27 | 黄汉森 | Garlic vinegar-flavored drink |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123525A (en) * | 2018-08-03 | 2019-01-04 | 黄冈月果老农产品有限公司 | A kind of method for salting of leaf road sweet and sour garlic |
| CN110870545A (en) * | 2018-09-04 | 2020-03-10 | 中国农业大学 | Method for quickly pickling sugared garlic |
| CN112998229A (en) * | 2021-02-07 | 2021-06-22 | 重庆渝玫食品有限公司 | Garlic pickling process and automatic filling system thereof |
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Application publication date: 20170301 |
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