CN107484991A - 一种脆甜嫩大蒜腌制加工方法 - Google Patents
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Abstract
本发明提供了一种脆甜嫩大蒜腌制加工方法，包括以下步骤：原料选择、辅料配比、初腌、封闭腌制等步骤通过对盐、白酒、冰糖的等作料用量的筛选，并且添加甘草浸出液，其不仅能提高大蒜的风味，而且还能使色泽、脆度更好，延长保证期，制得的腌制大蒜，个头完整，色泽光洁，脆嫩爽口，香味浓郁，开胃健脾，增进食欲。
Description
技术领域：
本发明属于食品加工领域，具体涉及一种脆甜嫩大蒜腌制加工方法。
背景技术：
大蒜属百合科葱属，以鳞茎入药。春、夏采收，扎把，悬挂通风处，阴干备用。6月叶枯时采挖，除去泥沙，通风晾干或烘烤至外皮干燥。大蒜呈扁球形或短圆锥形，外面有灰白色或淡棕色膜质鳞皮，剥去鳞叶，内有6～10个蒜瓣，轮生于花茎的周围，茎基部盘状，生有多数须根。每一蒜瓣外包薄膜，剥去薄膜，即见白色、肥厚多汁的鳞片。有浓烈的蒜辣气，味辛辣。
大蒜营养丰富：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。含挥发油约0.2％，油中主要成分为大蒜辣素，是大蒜中所含的蒜氨酸受大蒜酶的作用水解产生。尚含多种烯丙基、丙基和甲基组成的硫醚化合物等。大蒜具有强大的杀菌能力，能消灭侵入体内的病菌。它还有助维生素B1的吸收，促进糖类的新陈代谢以产生能量，并缓解疲劳。大蒜另一个不可忽视的功用就是提升免疫力，其中所含的硒化铅还具有抗氧化作用，蒜中含有“蒜胺”，这种物质对大脑的益处比维生素B，还强许多倍。平时让儿童多吃些葱蒜，可使脑细胞的生长发育更加活跃。
大蒜是重要的食用佐料之一，本发明的目的是提供一种脆甜嫩大蒜腌制加工方法，提高大蒜风味，提高大蒜经济效益。
发明内容：
具体地，本发明提供了一种脆甜嫩大蒜腌制加工方法，包括以下步骤：
(1)原料选择：选择成熟度在80％左右，无病虫害及机械损伤的，个头完整保满，剥开外皮洁白鲜嫩的新鲜大蒜作原料。
(2)辅料配比：以50kg鲜蒜计，称取精盐5-7kg，白酒2-3kg，冰糖10-15kg，甘草浸出液0.5-1.5kg。
(3)先将鲜蒜头外皮剥净，紧密型的品种外皮全部剥净，松散型的品种保留一层外皮,以保持个头完整，切去蒜干和蒜蒂，然后倒入冲洗槽内冲洗干净，捞入筐内将水分沥干备用。
(4)初腌：将步骤(3)原料和辅料按比例搅拌均匀，倒入广口容器密封初腌2-3天。
(5)初腌后再将大蒜装入罈内，把初腌时渍出的蒜水澄清过滤，再把过滤的蒜水徐徐倒入腌制罈中，置于阴凉干净的室内密封腌制，腌制温度控制在10-18℃，腌制20-30天后得到腌制大蒜。
上述步骤(1)是以50kg鲜蒜计，称取精盐6kg，白酒2.5kg，冰糖12.5kg，钮甜，甘草浸出液1kg。
上述步骤(5)初腌后再将大蒜装入罈内，把初腌时渍出的蒜水澄清过滤，再把过滤的蒜水徐徐倒入腌制罈中，置于阴凉干净的室内密封腌制，腌制温度控制在14℃，腌制25天后得到腌制大蒜。
上述所述的甘草浸出液是由以下步骤制成的：取1kg甘草加入3-5倍量的水煎煮50-80min，过滤，滤液为甘草浸出液。具体地，是取1kg甘草加入4倍量的水煎煮50-80min，过滤，滤液为甘草浸出液。
上述所述的白酒酒精度为30-50％VOL，优选白酒酒精度为42％VOL。
本发明的有益效果为：
本发明通过大量的实验研究，通过对盐、白酒、冰糖的等作料用量的筛选，并且添加甘草浸出液，其不仅能提高大蒜的风味，而且还能使色泽、脆度更好，延长保证期，本发明制得的腌制大蒜，个头完整，色泽光洁，脆嫩爽口，香味浓郁，开胃健脾，增进食欲。
具体实施方式：
实施例1：脆甜嫩大蒜腌制加工方法
(1)原料选择：选择成熟度在80％左右，无病虫害及机械损伤的，个头完整保满，剥开外皮洁白鲜嫩的新鲜大蒜作原料。
(2)辅料配比：以50kg鲜蒜计，称取精盐5kg，白酒2kg，冰糖10kg，甘草浸出液0.5kg。
(3)先将鲜蒜头外皮剥净，紧密型的品种外皮全部剥净，松散型的品种保留一层外皮,以保持个头完整，切去蒜干和蒜蒂，然后倒入冲洗槽内冲洗干净，捞入筐内将水分沥干备用。
(4)初腌：将步骤(3)原料和辅料按比例搅拌均匀，倒入广口容器密封初腌2天。
(5)初腌后再将大蒜装入罈内，把初腌时渍出的蒜水澄清过滤，再把过滤的蒜水徐徐倒入腌制罈中，置于阴凉干净的室内密封腌制，腌制温度控制在10℃，腌制20天后得到腌制大蒜。
实施例2：脆甜嫩大蒜腌制加工方法
(1)原料选择：选择成熟度在80％左右，无病虫害及机械损伤的，个头完整保满，剥开外皮洁白鲜嫩的新鲜大蒜作原料。
(2)辅料配比：以50kg鲜蒜计，称取精盐6kg，白酒2.5kg，冰糖12.5kg，甘草浸出液1kg。
(3)先将鲜蒜头外皮剥净，紧密型的品种外皮全部剥净，松散型的品种保留一层外皮,以保持个头完整，切去蒜干和蒜蒂，然后倒入冲洗槽内冲洗干净，捞入筐内将水分沥干备用。
(4)初腌：将步骤(3)原料和辅料按比例搅拌均匀，倒入广口容器密封初腌2-3天。
(5)初腌后再将大蒜装入罈内，把初腌时渍出的蒜水澄清过滤，再把过滤的蒜水徐徐倒入腌制罈中，置于阴凉干净的室内密封腌制，腌制温度控制在14℃，腌制25天后得到腌制大蒜。
实施例3：脆甜嫩大蒜腌制加工方法
(1)原料选择：选择成熟度在80％左右，无病虫害及机械损伤的，个头完整保满，剥开外皮洁白鲜嫩的新鲜大蒜作原料。
(2)辅料配比：以50kg鲜蒜计，称取精盐7kg，白酒3kg，冰糖15kg，甘草浸出液1.5kg。
(3)先将鲜蒜头外皮剥净，紧密型的品种外皮全部剥净，松散型的品种保留一层外皮,以保持个头完整，切去蒜干和蒜蒂，然后倒入冲洗槽内冲洗干净，捞入筐内将水分沥干备用。
(4)初腌：将步骤(3)原料和辅料按比例搅拌均匀，倒入广口容器密封初腌3天。
(5)初腌后再将大蒜装入罈内，把初腌时渍出的蒜水澄清过滤，再把过滤的蒜水徐徐倒入腌制罈中，置于阴凉干净的室内密封腌制，腌制温度控制在18℃，腌制30天后得到腌制大蒜。
Claims (7)
1.一种脆甜嫩大蒜腌制加工方法，其特征在于：包括以下步骤：
(1)原料选择：选择成熟度在80％左右，无病虫害及机械损伤的，个头完整保满，剥开外皮洁白鲜嫩的新鲜大蒜作原料。
(2)辅料配比：以50kg鲜蒜计，称取精盐5-7kg，白酒2-3kg，冰糖10-15kg，甘草浸出液0.5-1.5kg。
(3)先将鲜蒜头外皮剥净，紧密型的品种外皮全部剥净，松散型的品种保留一层外皮,以保持个头完整，切去蒜干和蒜蒂，然后倒入冲洗槽内冲洗干净，捞入筐内将水分沥干备用。
(4)初腌：将步骤(3)原料和辅料按比例搅拌均匀，倒入广口容器密封初腌2-3天。
(5)初腌后再将大蒜装入罈内，把初腌时渍出的蒜水澄清过滤，再把过滤的蒜水徐徐倒入腌制罈中，置于阴凉干净的室内密封腌制，腌制温度控制在10-18℃，腌制20-30天后得到腌制大蒜。
2.根据权利要求1所述的脆甜嫩大蒜腌制加工方法，其特征在于：步骤(1)是以50kg鲜蒜计，称取精盐6kg，白酒2.5kg，冰糖12.5kg，钮甜，甘草浸出液1kg。
3.根据权利要求1所述的脆甜嫩大蒜腌制加工方法，其特征在于：步骤(5)初腌后再将大蒜装入罈内，把初腌时渍出的蒜水澄清过滤，再把过滤的蒜水徐徐倒入腌制罈中，置于阴凉干净的室内密封腌制，腌制温度控制在14℃，腌制25天后得到腌制大蒜。
4.根据权利要求1所述的脆甜嫩大蒜腌制加工方法，其特征在于：所述的甘草浸出液是由以下步骤制成的：取1kg甘草加入3-5倍量的水煎煮50-80min，过滤，滤液为甘草浸出液。
5.根据权利要求1所述的脆甜嫩大蒜腌制加工方法，其特征在于：取1kg甘草加入4倍量的水煎煮65min，过滤，滤液为甘草浸出液。
6.根据权利要求1所述的脆甜嫩大蒜腌制加工方法，其特征在于：所述的白酒酒精度为30-50％VOL。
7.根据权利要求1所述的脆甜嫩大蒜腌制加工方法，其特征在于：白酒酒精度为42％VOL。
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| CN113679019A (zh) * | 2021-08-27 | 2021-11-23 | 济南微生慧生物技术有限公司 | 一种通过发酵法制备富硒黑蒜及黑蒜超微粉的方法 |
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