CN107048283A - A kind of preparation method of lemon sugar-vinegar garlic - Google Patents
A kind of preparation method of lemon sugar-vinegar garlic Download PDFInfo
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- CN107048283A CN107048283A CN201710460959.7A CN201710460959A CN107048283A CN 107048283 A CN107048283 A CN 107048283A CN 201710460959 A CN201710460959 A CN 201710460959A CN 107048283 A CN107048283 A CN 107048283A
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- garlic
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Abstract
The invention discloses a kind of preparation method of lemon sugar-vinegar garlic, main technical schemes be by raw material garlic pre-process after through pickling first, inverted engine, dry air-dry and secondary seasoning pickle, finally give finished product.The preparation method of the lemon sugar-vinegar garlic of the present invention, without any food preservative and food additives, not only color is bright for the sugar-vinegar garlic pickled out, delicious flavour, also there is pure and fresh strong citrus scented, allow people's appetite to double, be a kind of healthy seasoned food suitable for people of all ages.Simultaneously because simple production process, production cost is relatively low, it is easy to large-scale industrial production.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of lemon sugar-vinegar garlic.
Background technology
Sugar-vinegar garlic is Han nationality's traditional snack of the south of the River and northern area.Garlic in syrup crystal clear color, it is sweet and delicious, containing rich
Rich protein, fat, sugar, various amino acid, the micro- and a variety of volatile sulfur compoundses of vitamin and needed by human body
Deng highly beneficial to human body.With enhancing human physiological functions, enhance metabolism, anti-aging, prevention of cardiovascular disease and
Strengthen immunocompetence.Garlic is a kind of natural disinfection element again, is had to a variety of coccuses, bacillus, virus, amoeba worm, pinworm etc.
Good suppression and killing action.Also there is reduction cholesterol, triglyceride, lipoprotein, hypoglycemic, antiatherosclerosis
And the beautification function of nourishes rough skin.So sugar-vinegar garlic is increasingly welcome by consumers in general.But it is common in the market
Sugar-vinegar garlic taste it is single, except the local flavor of sugar-vinegar garlic in itself does not have other special tastes, it is impossible to meet current people couple
The demand of multiple tastes.
The content of the invention
The present invention is in view of the above-mentioned problems, there is provided the making of a kind of good mouthfeel and the lemon sugar-vinegar garlic of unique flavor
Method.
To achieve the above object, technical scheme is as follows：
A kind of preparation method of lemon sugar-vinegar garlic, manufacturing process steps are as follows：
（1）Pretreatment of raw material
Select skin loose in vain, bulb is neat, and the fresh and tender fresh garlic head of quality cuts the fibrous root of fresh garlic but garlic can not be made to scatter,
Crust is peelled off, retains the tender skin of garlic, garlic stalk retains 0.8-1.2 centimetres, rinsed and soaked 2-3 hours with clear water, cleans and drain the water
Divide standby.
（2）Pickle first
One layer of salt first is spread in curing container bottom, one layer of garlic is then spread and spreads one layer of salt again, install compacting, be attached to container most probably full
Untill, one layer of salt spreads again in the superiors, covers container cover.
The consumption of wherein pickling liquid each component is respectively：Garlic 100kg, salt 10-15kg, light-coloured vinegar 40-60kg, white sugar
15-18kg。
（3）Inverted engine
In curing process, inverted engine 1 time is needed within every 12 hours, upper and lower layer garlic is pickled uniformly, continue 4-6 days；In each inverted engine
After end, the bittern salting down is poured in curing container on garlic surface.
（4）Dry and air-dry
Garlic is pulled out, natural drying is layered on stainless steel mesh screen or is air-dried using blower fan, garlic is air-dried for original weight amount
70% when, while should remove loose garlic exocuticle after drying, choose unqualified and damage garlic.
（5）Secondary seasoning is pickled
The garlic of air-dried end is fitted into container, gently compressed with sterilized green stone, when being filled to the 75% of container height, is added
Baste, and garlic need to be submerged, sealed pickling obtains finished product in 60-100 days.
The composition of wherein baste is：It is vinegar 34-38kg, sugar 10-15kg, lemon 1-2kg, Chinese prickly ash 0.1-0.2kg, dry peppery
Green pepper 0.2-0.4kg, rhizoma zingiberis 0.1-0.2kg, wherein lemon need to be cut into 1cm × 1cm sizes, and rhizoma zingiberis need to be cut into 2mm thin slice.
The compound method of wherein baste is：Vinegar is first heated to 85 DEG C, sugar, Chinese prickly ash, chilli and place is then added
Lemon and rhizoma zingiberis after reason, stirring make sugar fully dissolve and cool down, you can.
Sugar therein can be brown sugar, white granulated sugar, a kind of rock sugar or two of which therein or three kinds of mixing
Sugar.
Beneficial effects of the present invention：
This product is free of any food preservative and food additives, and not only color is bright for the sugar-vinegar garlic pickled out, delicious flavour,
Also there is pure and fresh strong citrus scented, allow people's appetite to double, be a kind of healthy seasoned food suitable for people of all ages.Simultaneously because raw
Production. art is simple, and production cost is relatively low, is easy to large-scale industrial production.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, enter below
One step illustrates the present invention.
A kind of embodiment 1, preparation method of lemon sugar-vinegar garlic, manufacturing process steps are as follows：
（1）Pretreatment of raw material
Select skin loose in vain, bulb is neat, and the fresh and tender fresh garlic head of quality cuts the fibrous root of fresh garlic but garlic can not be made to scatter,
Peel off crust, retain the tender skin of garlic, garlic stalk retains 1 centimetre, rinse and soaked 2.5 hours with clear water, it is clean drain away the water it is standby.
（2）Pickle first
One layer of salt first is spread in curing container bottom, one layer of garlic is then spread and spreads one layer of salt again, install compacting, be attached to container most probably full
Untill, one layer of salt spreads again in the superiors, covers container cover.
The consumption of wherein pickling liquid each component is respectively：Garlic 100kg, salt 12.55kg, light-coloured vinegar 50kg, white sugar
16.5kg。
（3）Inverted engine
In curing process, need inverted engine 1 time within every 12 hours, upper and lower layer garlic is pickled uniformly, continue 5 days；In each inverted engine knot
Shu Hou, the bittern salting down is poured in curing container on garlic surface.
（4）Dry and air-dry
Garlic is pulled out, natural drying is layered on stainless steel mesh screen or is air-dried using blower fan, garlic is air-dried for original weight amount
70% when, while should remove loose garlic exocuticle after drying, choose unqualified and damage garlic.
（5）Secondary seasoning is pickled
The garlic of air-dried end is fitted into container, gently compressed with sterilized green stone, when being filled to the 75% of container height, is added
Baste, and garlic need to be submerged, sealed pickling obtains finished product in 80 days.
The composition of wherein baste is：It is vinegar 36kg, white sugar 7kg, the kg of rock sugar 6, lemon 1.5kg, Chinese prickly ash 0.15kg, dry
Capsicum 0.3kg, rhizoma zingiberis 0.15kg, wherein lemon need to be cut into 1cm × 1cm sizes, and rhizoma zingiberis need to be cut into 2mm thin slice.
The compound method of wherein baste is：Vinegar is first heated to 85 DEG C, sugar, Chinese prickly ash, chilli and place is then added
Lemon and rhizoma zingiberis after reason, stirring make sugar fully dissolve and cool down, you can.
A kind of embodiment 2, preparation method of lemon sugar-vinegar garlic, manufacturing process steps are as follows：
（1）Pretreatment of raw material
Select skin loose in vain, bulb is neat, and the fresh and tender fresh garlic head of quality cuts the fibrous root of fresh garlic but garlic can not be made to scatter,
Peel off crust, retain the tender skin of garlic, garlic stalk retains 0.8 centimetre, rinse and soaked 2 hours with clear water, it is clean drain away the water it is standby.
（2）Pickle first
One layer of salt first is spread in curing container bottom, one layer of garlic is then spread and spreads one layer of salt again, install compacting, be attached to container most probably full
Untill, one layer of salt spreads again in the superiors, covers container cover.
The consumption of wherein pickling liquid each component is respectively：Garlic 100kg, salt 10kg, light-coloured vinegar 40kg, white sugar 15kg.
（3）Inverted engine
In curing process, need inverted engine 1 time within every 12 hours, upper and lower layer garlic is pickled uniformly, continue 4 days；In each inverted engine knot
Shu Hou, the bittern salting down is poured in curing container on garlic surface.
（4）Dry and air-dry
Garlic is pulled out, natural drying is layered on stainless steel mesh screen or is air-dried using blower fan, garlic is air-dried for original weight amount
70% when, while should remove loose garlic exocuticle after drying, choose unqualified and damage garlic.
（5）Secondary seasoning is pickled
The garlic of air-dried end is fitted into container, gently compressed with sterilized green stone, when being filled to the 75% of container height, is added
Baste, and garlic need to be submerged, sealed pickling obtains finished product in 60 days.
The composition of wherein baste is：Vinegar 34kg, brown sugar 7kg, rock sugar 6kg, lemon 1kg, Chinese prickly ash 0.1kg, chilli
0.2kg, rhizoma zingiberis 0.1kg, wherein lemon need to be cut into 1cm × 1cm sizes, and rhizoma zingiberis need to be cut into 2mm thin slice.
The compound method of wherein baste is：Vinegar is first heated to 85 DEG C, sugar, Chinese prickly ash, chilli and place is then added
Lemon and rhizoma zingiberis after reason, stirring make sugar fully dissolve and cool down, you can.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (4)
1. a kind of preparation method of lemon sugar-vinegar garlic, it is characterised in that manufacturing process steps are as follows：
（1）Pretreatment of raw material
Select skin loose in vain, bulb is neat, and the fresh and tender fresh garlic head of quality cuts the fibrous root of fresh garlic but garlic can not be made to scatter,
Crust is peelled off, retains the tender skin of garlic, garlic stalk retains 0.8-1.2 centimetres, rinsed and soaked 2-3 hours with clear water, cleans and drain the water
Divide standby；
（2）Pickle first
One layer of salt first is spread in curing container bottom, one layer of garlic is then spread and spreads one layer of salt again, install compacting, be attached to container most probably full
Untill, one layer of salt spreads again in the superiors, covers container cover；
The consumption of wherein pickling liquid each component is respectively：Garlic 100kg, salt 10-15kg, light-coloured vinegar 40-60kg, white sugar 15-
18kg；
（3）Inverted engine
In curing process, inverted engine 1 time is needed within every 12 hours, upper and lower layer garlic is pickled uniformly, continue 4-6 days；In each inverted engine
After end, the bittern salting down is poured in curing container on garlic surface；
（4）Dry and air-dry
Garlic is pulled out, natural drying is layered on stainless steel mesh screen or is air-dried using blower fan, garlic is air-dried for original weight amount
70% when, while should remove loose garlic exocuticle after drying, choose unqualified and damage garlic；
（5）Secondary seasoning is pickled
The garlic of air-dried end is fitted into container, gently compressed with sterilized green stone, when being filled to the 75% of container height, is added
Baste, and garlic need to be submerged, sealed pickling obtains finished product in 60-100 days.
2. the preparation method of lemon sugar-vinegar garlic as claimed in claim 1, it is characterised in that the composition of baste is：Vinegar 34-
38kg, sugar 10-15kg, lemon 1-2kg, Chinese prickly ash 0.1-0.2kg, chilli 0.2-0.4kg, wherein rhizoma zingiberis 0.1-0.2kg, lemon
1cm × 1cm sizes need to be cut into, rhizoma zingiberis need to be cut into 2mm thin slice.
3. the preparation method of lemon sugar-vinegar garlic as claimed in claim 1, it is characterised in that the compound method of baste is：First
Vinegar is heated to 85 DEG C, the lemon and rhizoma zingiberis then added after sugar, Chinese prickly ash, chilli and processing, stirring makes sugared fully molten
Solve and cool down, you can.
4. the preparation method of lemon sugar-vinegar garlic as claimed in claim 1, it is characterised in that sugar can be brown sugar, white granulated sugar, ice
Sugared therein a kind of or two of which or the sugar of three kinds of mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710460959.7A CN107048283A (en) | 2017-06-18 | 2017-06-18 | A kind of preparation method of lemon sugar-vinegar garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710460959.7A CN107048283A (en) | 2017-06-18 | 2017-06-18 | A kind of preparation method of lemon sugar-vinegar garlic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048283A true CN107048283A (en) | 2017-08-18 |
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ID=59595283
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710460959.7A Pending CN107048283A (en) | 2017-06-18 | 2017-06-18 | A kind of preparation method of lemon sugar-vinegar garlic |
Country Status (1)
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947986A (en) * | 2014-04-01 | 2014-07-30 | 菏泽天鸿果蔬有限公司 | Preparation process of sugar vinegar garlic |
-
2017
- 2017-06-18 CN CN201710460959.7A patent/CN107048283A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947986A (en) * | 2014-04-01 | 2014-07-30 | 菏泽天鸿果蔬有限公司 | Preparation process of sugar vinegar garlic |
Non-Patent Citations (1)
| Title |
|---|
| 陆美英，吴融，: "《家庭果蔬菜谱五百例》", 31 March 1992, 中国旅游出版社 * |
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Application publication date: 20170818 |
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