CN107198171A - 一种大蒜罐头及其制作方法 - Google Patents
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 56
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 55
- 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 30
- 235000021419 vinegar Nutrition 0.000 claims abstract description 19
- 239000000052 vinegar Substances 0.000 claims abstract description 19
- 239000002253 acid Substances 0.000 claims abstract description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 15
- 235000019991 rice wine Nutrition 0.000 claims abstract description 15
- 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 claims abstract description 13
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 16
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 2
- 229910052700 potassium Inorganic materials 0.000 claims 2
- 239000011591 potassium Substances 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000019633 pungent taste Nutrition 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种大蒜罐头及其制作方法,其特征在于,包含以下重量份的原料组成:大蒜50‑70份、酸豆角10‑20份、白砂糖2‑5份、醋5‑10份、食盐2‑5份、胡萝卜素5‑10份、黄酒4‑6份、山梨酸钾2‑5份、柠檬酸2‑5份、蜂蜜2‑5份。本发明的有益之处在于:本发明所生产处的大蒜罐头工艺流程简单,便于加工、贮存,能够有效保留大蒜的营养成分,且利用各种辅助材料掩盖住了大蒜的辛辣味道,口味独特、更能适应大众口感喜好利于工业化生产。
Description
技术领域
本发明属于食品加工领域,具体涉及一种大蒜罐头及其制作方法。
背景技术
大蒜是一种常见的食品,含有丰富的营养价值,具有保健的功效,每100克含水分69.8克,蛋白质4.4克,脂肪0.2克,碳水化合物23.6克,钙5毫克,磷44毫克,铁0.4毫克,维生素C3毫克。此外,还含有硫胺素、核黄素、尼克酸、蒜素、柠檬醛以及硒和锗等微量元素。大蒜还具有杀菌作用,目前,对大蒜的深加工产品也越来越多,但由于大蒜的味道比较刺鼻,口味较为辛辣,所以在罐头方面的产品还不多。
发明内容
本发明的目的是提供一种大蒜罐头及其制作方法,包含以下重量份的原料组成:大蒜50-70份、酸豆角10-20份、白砂糖2-5份、醋5-10份、食盐2-5份、胡萝卜素5-10份、黄酒4-6份、山梨酸钾2-5份、柠檬酸2-5份、蜂蜜2-5份。
进一步优选的,包含以下重量份的原料组成:大蒜60份、酸豆角15份、白砂糖4份、醋8份、食盐3份、胡萝卜素8份、黄酒5份、山梨酸钾3份、柠檬酸3份、蜂蜜3份。
包括以下步骤:
1)选取无损坏、无霉烂的鲜蒜;
2)用脱皮机将大蒜脱皮、分瓣;
3)将大蒜瓣放入山梨酸钾2-5份中浸泡5-10小时后,沥干水分;
4)将清洗好的蒜瓣放入黄酒与水的混合液中浸泡5-10天;
5)取白砂糖2-5份、醋5-10份、食盐2-5份、胡萝卜素5-10份、黄酒4-6份、山梨酸钾2-5份、柠檬酸2-5份、蜂蜜2-5份兑水一起熬煮;
6)将浸泡好的蒜瓣倒入步骤5)中煮2-5分钟;
7)将煮好的蒜瓣、酸豆角10-20份与液体一起倒入竹筒中,盖上有排气孔的盖子泡制10-20天;
8)将泡制好的蒜瓣、酸豆角与液体分别装人消毒干净的罐头瓶中;
9)采用巴氏杀菌法杀菌,即得。
所述的醋为白醋。
本发明的有益之处在于:本发明所生产处的大蒜罐头工艺流程简单,便于加工、贮存,能够有效保留大蒜的营养成分,且利用各种辅助材料掩盖住了大蒜的辛辣味道,口味独特、更能适应大众口感喜好利于工业化生产。
具体实施方式
为了加深对本发明的理解和认识,下面结合具体实施方式对本发明做出进一步的说明和介绍。
实施例1
本发明的目的是提供一种大蒜罐头及其制作方法,包含以下重量份的原料组成:大蒜60份、酸豆角15份、白砂糖4份、醋8份、食盐3份、胡萝卜素8份、黄酒5份、山梨酸钾3份、柠檬酸3份、蜂蜜3份。
包括以下步骤:
1)选取无损坏、无霉烂的鲜蒜;
2)用脱皮机将大蒜脱皮、分瓣;
3)将大蒜瓣放入山梨酸钾3份中浸泡6小时后,沥干水分;
4)将清洗好的蒜瓣放入黄酒与水的混合液中浸泡7天;
5)取白砂糖4份、醋8份、食盐3份、胡萝卜素8份、黄酒5份、山梨酸钾3份、柠檬酸3份、蜂蜜3份兑水一起熬煮;
6)将浸泡好的蒜瓣倒入步骤5)中煮3分钟;
7)将煮好的蒜瓣、酸豆角15份与液体一起倒入竹筒中,盖上有排气孔的盖子泡制15天;
8)将泡制好的蒜瓣、酸豆角与液体分别装人消毒干净的罐头瓶中;
9)采用巴氏杀菌法杀菌,即得。
所述的醋为白醋。
实施例2
本发明的目的是提供一种大蒜罐头及其制作方法,包含以下重量份的原料组成:大蒜70份、酸豆角20份、白砂糖5份、醋10份、食盐5份、胡萝卜素10份、黄酒6份、山梨酸钾5份、柠檬酸5份、蜂蜜5份。
包括以下步骤:
1)选取无损坏、无霉烂的鲜蒜;
2)用脱皮机将大蒜脱皮、分瓣;
3)将大蒜瓣放入山梨酸钾5份中浸泡10小时后,沥干水分;
4)将清洗好的蒜瓣放入黄酒与水的混合液中浸泡10天;
5)取白砂糖5份、醋10份、食盐5份、胡萝卜素10份、黄酒6份、山梨酸钾5份、柠檬酸5份、蜂蜜5份兑水一起熬煮;
6)将浸泡好的蒜瓣倒入步骤5)中煮5分钟;
7)将煮好的蒜瓣、酸豆角20份与液体一起倒入竹筒中,盖上有排气孔的盖子泡制20天;
8)将泡制好的蒜瓣、酸豆角与液体分别装人消毒干净的罐头瓶中;
9)采用巴氏杀菌法杀菌,即得。
所述的醋为白醋。
以上对本发明的实施例进行了详细说明,但所述内容仅为本发明的较佳实施例,不能被认为用于限定本发明的实施范围。凡依本发明申请范围所作的均等变化与改进等,均应仍归属于本发明的专利涵盖范围之内。
Claims (4)
1.一种大蒜罐头及其制作方法,其特征在于,包含以下重量份的原料组成:大蒜50-70份、酸豆角10-20份、白砂糖2-5份、醋5-10份、食盐2-5份、胡萝卜素5-10份、黄酒4-6份、山梨酸钾2-5份、柠檬酸2-5份、蜂蜜2-5份。
2.根据权利要求1所述的一种大蒜罐头及其制作方法,其特征在于,包含以下重量份的原料组成:大蒜60份、酸豆角15份、白砂糖4份、醋8份、食盐3份、胡萝卜素8份、黄酒5份、山梨酸钾3份、柠檬酸3份、蜂蜜3份。
3.根据权利要求1所述的一种大蒜罐头及其制作方法,其特征在于,包括以下步骤:
1)选取无损坏、无霉烂的鲜蒜;
2)用脱皮机将大蒜脱皮、分瓣;
3)将大蒜瓣放入山梨酸钾2-5份中浸泡5-10小时后,沥干水分;
4)将清洗好的蒜瓣放入黄酒与水的混合液中浸泡5-10天;
5)取白砂糖2-5份、醋5-10份、食盐2-5份、胡萝卜素5-10份、黄酒4-6份、山梨酸钾2-5份、柠檬酸2-5份、蜂蜜2-5份兑水一起熬煮;
6)将浸泡好的蒜瓣倒入步骤5)中煮2-5分钟;
7)将煮好的蒜瓣、酸豆角10-20份与液体一起倒入竹筒中,盖上有排气孔的盖子泡制10-20天;
8)将泡制好的蒜瓣、酸豆角与液体分别装人消毒干净的罐头瓶中;
9)采用巴氏杀菌法杀菌,即得。
4.根据权利要求1所述的一种大蒜罐头及其制作方法,其特征在于,所述的醋为白醋。
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CN110604293A (zh) * | 2019-09-16 | 2019-12-24 | 江苏农爱田生物科技有限公司 | 一种大蒜洋姜罐头及其制备方法 |
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