CN106923273A - One kind salts down garlic - Google Patents

Abstract

Salt down garlic the invention discloses one kind, it is characterised in that：Every part of proportioning of raw material of the garlic that salts down is：8 12 parts of fresh garlic, 45 parts of white sugar, 14 parts of fresh soy sauce, 10 14 parts of clear water, 0.5 1 parts of salt, 0.1 0.4 parts of vinegar, 13 parts of millet starch, the present invention make raw material and are easy to get, and production method is simple, and taste does not rush nose, and eating mouth feel is good.

Description

One kind salts down garlic

Technical field

Salt down garlic the present invention relates to one kind.

Background technology

Agricultural product garlic is referred to as the food favourable to body always, has experiment to show really, some of garlic function Active material has certain bactericidal action, and the sulfur-containing compound and selenium-containing compound contained in garlic also have certain to anti-cancer Positive effect, but garlic it is edible when smell it is stronger, have groups of people and do not like and eat.

The content of the invention

Salt down garlic it is an object of the invention to provide one kind.

The technical solution adopted by the present invention is：

One kind salts down garlic, it is characterised in that：Every part of proportioning of raw material of the garlic that salts down is：Fresh garlic 8-12 parts, white sugar 4-5 parts, fresh soy sauce 1-4 parts, clear water 10-14 parts, salt 0.5-1 parts, vinegar 0.1-0.4 parts, millet starch 1-3 parts.

The preparation method of the garlic that salts down comprises the following steps：

Step 1：Fresh and tender, individual big garlic is chosen, tail is cut, handle a little is only stayed, is put into cold water and is steeped 3-7 days, changed daily once Water, bubbles out the tender taste of garlic, then pulls out, is put into clean jar；

Step 2：The garlic that will be soaked is put into altar, is put one layer of garlic and is spread one layer of salt, and stirring in second day once, stirs one daily later Secondary, pulls out to dry one day for 3-4 days, removes outer skin, places into clean cylinder；

Step 3：White sugar, vinegar are added to the water and boiled, is poured into garlic cylinder after after syrup cooling, and add millet starch, fresh soy sauce, Pickle is higher by 2 cun or so than garlic, 3 liang of broken sugar are spread again on the surface of pickle, altar is then covered tightly into sealing, be placed on cool place Place, pickles 2-3 month；

Step 4：When 2-5 days before pickling completion, sweet osmanthus is added.

Advantages of the present invention：Make raw material to be easy to get, production method is simple, and taste does not rush nose, and eating mouth feel is good.

Specific embodiment

Embodiment 1

One kind salts down garlic, it is characterised in that：Every part of proportioning of raw material of the garlic that salts down is：It is 8 parts of fresh garlic, 4 parts of white sugar, 1 part of fresh soy sauce, clear 10 parts of water, 0.5 part of salt, 0.1 part of vinegar, 1 part of millet starch.

The preparation method of the garlic that salts down comprises the following steps：

Step 1：Fresh and tender, individual big garlic is chosen, tail is cut, handle a little is only stayed, is put into cold water and is steeped 3 days, a water is changed daily, The tender taste of garlic is bubbled out, is then pulled out, be put into clean jar；

Step 2：The garlic that will be soaked is put into altar, is put one layer of garlic and is spread one layer of salt, and stirring in second day once, stirs one daily later It is secondary, pull out within the 3rd day to dry one day, remove outer skin, place into clean cylinder；

Step 3：White sugar, vinegar are added to the water and boiled, is poured into garlic cylinder after after syrup cooling, and add millet starch, fresh soy sauce, Pickle is higher by 2 cun or so than garlic, 3 liang of broken sugar are spread again on the surface of pickle, altar is then covered tightly into sealing, be placed on cool place Place, pickles 2 months；

Step 4：Pickle complete preceding 2 days when, addition sweet osmanthus.

The present invention makes raw material and is easy to get, and production method is simple, and taste does not rush nose, and eating mouth feel is good.

Embodiment 2

One kind salts down garlic, it is characterised in that：Every part of proportioning of raw material of the garlic that salts down is：12 parts of fresh garlic, 5 parts of white sugar, 4 parts of fresh soy sauce, 14 parts of clear water, 1 part of salt, -0.4 part of vinegar, 3 parts of millet starch.

The preparation method of the garlic that salts down comprises the following steps：

Step 1：Fresh and tender, individual big garlic is chosen, tail is cut, handle a little is only stayed, is put into cold water and is steeped 7 days, a water is changed daily, The tender taste of garlic is bubbled out, is then pulled out, be put into clean jar；

Step 2：The garlic that will be soaked is put into altar, is put one layer of garlic and is spread one layer of salt, and stirring in second day once, stirs one daily later It is secondary, pull out within the 4th day to dry one day, remove outer skin, place into clean cylinder；

Step 3：White sugar, vinegar are added to the water and boiled, is poured into garlic cylinder after after syrup cooling, and add millet starch, fresh soy sauce, Pickle is higher by 2 cun or so than garlic, 3 liang of broken sugar are spread again on the surface of pickle, altar is then covered tightly into sealing, be placed on cool place Place, pickles 3 months；

Step 4：Pickle complete preceding 5 days when, addition sweet osmanthus.

The present invention makes raw material and is easy to get, and production method is simple, and taste does not rush nose, and eating mouth feel is good..

Embodiment 3

One kind salts down garlic, it is characterised in that：Every part of proportioning of raw material of the garlic that salts down is：10 parts of fresh garlic, 4.5 parts of white sugar, fresh soy sauce 2.5 Part, 12 parts of clear water, 0.75 part of salt, 0.25 part of vinegar, 2 parts of millet starch.

The preparation method of the garlic that salts down comprises the following steps：

Step 1：Fresh and tender, individual big garlic is chosen, tail is cut, handle a little is only stayed, is put into cold water and is steeped 5 days, a water is changed daily, The tender taste of garlic is bubbled out, is then pulled out, be put into clean jar；

Step 2：The garlic that will be soaked is put into altar, is put one layer of garlic and is spread one layer of salt, and stirring in second day once, stirs one daily later It is secondary, pull out within the 3rd day to dry one day, remove outer skin, place into clean cylinder；

Step 3：White sugar, vinegar are added to the water and boiled, is poured into garlic cylinder after after syrup cooling, and add millet starch, fresh soy sauce, Pickle is higher by 2 cun or so than garlic, 3 liang of broken sugar are spread again on the surface of pickle, altar is then covered tightly into sealing, be placed on cool place Place, pickles 2 first quarter moons；

Step 4：Pickle complete preceding 4 days when, addition sweet osmanthus.

The present invention makes raw material and is easy to get, and production method is simple, and taste does not rush nose, and eating mouth feel is good.

Claims (2)

1. one kind salts down garlic, it is characterised in that：Every part of proportioning of raw material of the garlic that salts down is：Fresh garlic 8-12 parts, white sugar 4-5 parts, fresh sauce It is oily 1-4 parts, clear water 10-14 parts, salt 0.5-1 parts, vinegar 0.1-0.4 parts, millet starch 1-3 parts.

2. one kind according to claim 1 salts down garlic, it is characterised in that：The preparation method of the garlic that salts down is：Including following step Suddenly：

Step 1：Fresh and tender, individual big garlic is chosen, tail is cut, handle a little is only stayed, is put into cold water and is steeped 3-7 days, changed daily once Water, bubbles out the tender taste of garlic, then pulls out, is put into clean jar；

Step 2：The garlic that will be soaked is put into altar, is put one layer of garlic and is spread one layer of salt, and stirring in second day once, stirs one daily later Secondary, pulls out to dry one day for 3-4 days, removes outer skin, places into clean cylinder；

Step 3：White sugar, vinegar are added to the water and boiled, is poured into garlic cylinder after after syrup cooling, and add millet starch, fresh soy sauce, Pickle is higher by 2 cun or so than garlic, 3 liang of broken sugar are spread again on the surface of pickle, altar is then covered tightly into sealing, be placed on cool place Place, pickles 2-3 month；

Step 4：When 2-5 days before pickling completion, sweet osmanthus is added.