CN107242499A - A kind of sugar-vinegar garlic of preventing cold and preparation method thereof - Google Patents
A kind of sugar-vinegar garlic of preventing cold and preparation method thereof Download PDFInfo
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- CN107242499A CN107242499A CN201710460958.2A CN201710460958A CN107242499A CN 107242499 A CN107242499 A CN 107242499A CN 201710460958 A CN201710460958 A CN 201710460958A CN 107242499 A CN107242499 A CN 107242499A
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 66
- 239000000052 vinegar Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 66
- 239000000463 material Substances 0.000 claims abstract description 8
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- 238000005554 pickling Methods 0.000 claims abstract description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
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Classifications
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- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/238—Saposhnikovia
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/284—Atractylodes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/287—Chrysanthemum, e.g. daisy
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/536—Prunella or Brunella (selfheal)
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/539—Scutellaria (skullcap)
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/68—Plantaginaceae (Plantain Family)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/78—Saururaceae (Lizard's-tail family)
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
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- 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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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of sugar-vinegar garlic of preventing cold and preparation method thereof, 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 sugar-vinegar garlic of the preventing cold of the present invention, a variety of natural Chinese medicinal herbs and food materials are blended, without any food preservative and food additives, not only color is bright for the sugar-vinegar garlic pickled out, delicious flavour, allows people's appetite to double, also there is preventing cold, constitutional effect, it is a kind of healthy seasoned food suitable for people of all ages, especially suitable study and work amount is big, and the people not got enough athletic exercise.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 sugar-vinegar garlic of preventing cold and preparation method thereof.
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.
Flu, mainly as caused by Respiratory Syncytial Virus(RSV), rhinovirus, adenovirus, coronavirus and parainfluenza virus
The infection of the upper respiratory tract.Except common cold, acute upper respiratory infection also includes acpuei pharyngitis, acute tonsillitis, acute laryngotracheal
The diseases such as scorching and acute tracheitis.Especially in spring, cold and heat succeed each other, the crowd's ratio caught cold is higher, can allow trouble after flu
Person produces the symptoms such as runny nose, cough, very big on life, working and learning influence.
Also having in the market much has preventing cold medicine, but medicine has certain side effect mostly, it is impossible to very well
Received by everybody.
Common sugar-vinegar garlic species is excessively single in the market, and except the local flavor of sugar-vinegar garlic in itself, not have other special
Taste, without any tonic effect outside itself after eating, with less preventing cold effect.
The content of the invention
The present invention is in view of the above-mentioned problems, there is provided the sugar-vinegar garlic of a kind of good mouthfeel and the preventing cold of unique flavor
Preparation method.
To achieve the above object, technical scheme is as follows：
A kind of sugar-vinegar garlic of preventing cold and preparation method thereof, 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 preventing cold nourishing liquid, and garlic need to be submerged, sealed pickling obtains finished product in 60-100 days.
The composition of wherein baste is：Vinegar 34-38kg, sugar 10-15kg, Chinese prickly ash 0.1-0.2kg, chilli 0.2-
0.4kg, rhizoma zingiberis 0.1-0.2kg, wherein 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, rhizoma zingiberis is then added,
Stirring, makes sugar fully dissolve and cool down, you can.
Wherein the nourishing liquid of preventing cold is boiled by following nourishing material and formed：Radix scutellariae 6-8g, honeysuckle 12-14g, strand
Blue 8-10g, selfheal 4-6g, cordate houttuynia 10-14g, Huai Chrysanthemi 8-12g, windproof 4-6g, hair Chinese herbaceous peony 12-16g, bighead atractylodes rhizome 6-10g,
Drinking water 500-600 g.
The preparation method of the wherein nourishing liquid of preventing cold is：The particle that material is cleaned and smashes 5mm sizes will be nourished,
All treated components are put in pottery or rustless steel container again plus drinking water carries out infusion, first big fire is boiled, then uses small fire
When keeping slight boiling condition to the weight of nourishing liquid to 200 g or so, filtrate cooling is filtered to take standby.
Beneficial effects of the present invention：
This product blends a variety of natural Chinese medicinal herbs and food materials, without any food preservative and food additives, pickles out
Sugar-vinegar garlic not only color is bright, delicious flavour allows people's appetite to double, with preventing cold, constitutional effect, is a kind of
Healthy seasoned food suitable for people of all ages, especially suitable study and work amount is big, and the people not got enough athletic exercise.Simultaneously because production work
Skill 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 sugar-vinegar garlic of preventing cold and preparation method thereof, 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 2.5 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 12.5kg, light-coloured vinegar 50kg, white sugar 16kg.
（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 preventing cold nourishing liquid, and garlic need to be submerged, sealed pickling obtains finished product in 80 days.
The composition of wherein baste is：Vinegar 36kg, sugar 12.5kg, Chinese prickly ash 0.15kg, chilli 0.3kg, rhizoma zingiberis
0.15kg, wherein rhizoma zingiberis need to be cut into 2mm thin slice.
Wherein, the compound method of baste is：Vinegar is first heated to 85 DEG C, sugar, Chinese prickly ash, chilli, rhizoma zingiberis is then added,
Stirring, makes sugar fully dissolve and cool down, you can.
Wherein the nourishing liquid of preventing cold is boiled by following nourishing material and formed：Radix scutellariae 7g, honeysuckle 13g, Gynostemma pentaphylla 9g,
Selfheal 5g, cordate houttuynia 12g, Huai Chrysanthemi 10g, windproof 5g, hair Chinese herbaceous peony 14g, bighead atractylodes rhizome 8g, the g of drinking water 550.
The preparation method of the wherein nourishing liquid of preventing cold is：The particle that material is cleaned and smashes 5mm sizes will be nourished,
All treated components are put in pottery or rustless steel container again plus drinking water carries out infusion, first big fire is boiled, then uses small fire
When keeping slight boiling condition to the weight of nourishing liquid to 200 g or so, filtrate cooling is filtered to take standby.
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 (5)
1. a kind of sugar-vinegar garlic of preventing cold and preparation method thereof, 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 preventing cold nourishing liquid, and garlic need to be submerged, sealed pickling obtains finished product in 60-100 days.
2. sugar-vinegar garlic of preventing cold as claimed in claim 1 and preparation method thereof, it is characterised in that the composition of baste is：
Vinegar 34-38kg, sugar 10-15kg, Chinese prickly ash 0.1-0.2kg, chilli 0.2-0.4kg, rhizoma zingiberis 0.1-0.2kg, wherein rhizoma zingiberis are needed
It is cut into 2mm thin slice.
3. sugar-vinegar garlic of preventing cold as claimed in claim 1 and preparation method thereof, it is characterised in that the compound method of baste
For：Vinegar is first heated to 85 DEG C, sugar, Chinese prickly ash, chilli, rhizoma zingiberis is then added, stirring makes sugar fully dissolve and cool down, you can.
4. sugar-vinegar garlic of preventing cold as claimed in claim 1 and preparation method thereof, it is characterised in that the nourishing liquid of preventing cold
Boiled and formed by following nourishing material：Radix scutellariae 6-8g, honeysuckle 12-14g, Gynostemma pentaphylla 8-10g, selfheal 4-6g, cordate houttuynia 10-
14g, Huai Chrysanthemi 8-12g, windproof 4-6g, hair Chinese herbaceous peony 12-16g, bighead atractylodes rhizome 6-10g, drinking water 500-600 g.
5. sugar-vinegar garlic of preventing cold as claimed in claim 1 and preparation method thereof, it is characterised in that the taste of the preventing cold
The preparation method of fluid infusion is：The particle that material is cleaned and smashes 5mm sizes will be nourished, then all treated components are put into pottery
Add drinking water to carry out infusion in device or rustless steel container, first big fire is boiled, then slight boiling condition is kept to the weight of nourishing liquid with small fire
When amount is to 200 g or so, filtrate, cooling are filtered to take, you can.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235153A (en) * | 2016-08-01 | 2016-12-21 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Bulbus Allii |
| CN106474448A (en) * | 2016-12-16 | 2017-03-08 | 蒋大涵 | A kind of treat medicine of influenza and preparation method thereof |
-
2017
- 2017-06-18 CN CN201710460958.2A patent/CN107242499A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235153A (en) * | 2016-08-01 | 2016-12-21 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Bulbus Allii |
| CN106474448A (en) * | 2016-12-16 | 2017-03-08 | 蒋大涵 | A kind of treat medicine of influenza and preparation method thereof |
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: 20171013 |