CN107495080A - A kind of preparation method of instant flavour garlic pieces - Google Patents
A kind of preparation method of instant flavour garlic pieces Download PDFInfo
- Publication number
- CN107495080A CN107495080A CN201710823955.0A CN201710823955A CN107495080A CN 107495080 A CN107495080 A CN 107495080A CN 201710823955 A CN201710823955 A CN 201710823955A CN 107495080 A CN107495080 A CN 107495080A
- Authority
- CN
- China
- Prior art keywords
- garlic
- garlic pieces
- blanching
- preparation
- pieces
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation method of instant flavour garlic pieces, belong to technical field of food deep processing, garlic odour taste strong the problem of bad to solve existing instant garlic pieces products taste：A kind of preparation method of instant flavour garlic pieces, comprises the following steps：Step 1, peeling cleaning；Step 2, sterilization；Step 3, section deodorization；Step 4, cooled down after blanching；Step 5, vacuum dehydration frying and step 6, season six steps.The present invention is using fresh garlic as main material, the instant garlic pieces made by science, the nutritional ingredient of garlic is remained to greatest extent, instant garlic pieces can be modulated into a variety of flavors, garlic from traditional flavouring Enlargement to field of leisure food so that the nutrient health value of garlic is able to broadly play and promote.
Description
Technical field
A kind of garlic pieces preparation technology, belongs to technical field of food deep processing, and in particular to a kind of system of instant flavour garlic pieces
Make method.
Background technology
Garlic, it is this to be referred to as " borough chief come out penicillin ", the pass of people has been obtained with its superior inoxidizability
Note.With the continuous lifting of people's living standard, people are also increasingly wider to the purposes of garlic, and the spin-off of garlic is increasingly
It is more.It is one of spin-off of garlic that garlic is made into instant garlic pieces, very popular.However, in the market instant
Garlic pieces mouthfeel is bad, and garlic odour taste is strong, it is impossible to meets the daily demand of people.
The content of the invention
In order to solve the above problems, the present invention discloses a kind of preparation method of instant flavour garlic pieces, crispy in taste, oil content
It is low, multiple tastes, the shortcomings that garlic odour taste is strong is overcome, shelf lives length, technique is simple, has preferable economy and business
Promotional value.
The object of the present invention is achieved like this：
A kind of preparation method of instant flavour garlic pieces, comprises the following steps：
Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；
Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；
Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carries out first by acid solution blanching afterwards
Secondary deodorization；
Step 4, cooled down after blanching：Second is carried out after being deodorized for the first time in step 3 through clear water blanching to be deodorized, second
Garlic pieces is cooled down after deodorization；
Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, is centrifuged
De-oiling；
Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged
As finished product.
The detailed process of sterilization described in step 2 is：(1) take garlic pieces to be laid in seal box, vacuum is extracted out in fully sheathed case
Air；(2) ozone gas is passed through into seal box, starts simultaneously at timing；(3) sample is taken out after 50-60 minutes, and completion sterilized
Journey.
Preferably, the thickness of the garlic pieces is 3-4mm, and the ozone concentration is 50-60mg/m3。
Further, step 3 detailed process is：(1), by glacial acetic acid and distilled water by mixing, it is 4-6's to be configured to pH value
Acetum；(2) the garlic pieces after step 2 is handled is put into blanching in acetum, and blanching temperature is 80-85 DEG C, blanching time
3-5 minutes；(3) garlic pieces is picked up rapidly after blanching, with cold rinse 2-3 times.
Further, the clear water blanching temperature described in step 4 is 85-95 DEG C.
Further, vacuum frying temperature described in step 5 is 90-95 DEG C, and deep-fat frying time described in step 5 is 10-20 points
Clock, centrifugation de-oiling rotating speed described in step 5 are 330-380r/min.
Further, flavor enhancement described in step 6 is 1-3 parts salt, 2-5 parts fungus essence and the seasoning of 10-15 parts beef with brown sauce
Powder, or 2-5 parts salt and 20-28 part cumin powders, or 1-4 parts salt and 12-15 part plum powder, or 3-5 parts salt, 6-8 part mushrooms
Mushroom essence and the black green pepper chop toppings of 12-18 parts, or 0.5-1 parts salt, 5-8 parts Shrimp powder and 10-15 part sea sedge parts.
The present invention compared with prior art, has the advantages that：According to proportioning disclosed by the invention and experiment step
A kind of rapid preparation method of instant flavour garlic pieces of gained, sterilization effect is good, and crispy in taste, oil content is low, multiple tastes, overcomes
The shortcomings that garlic odour taste is strong, the nutritional ingredient of garlic is remained to greatest extent, shelf lives length, instant garlic pieces can be modulated
Into a variety of flavors, technique is simple, garlic from traditional flavouring Enlargement to field of leisure food so that the nutrition of garlic
Health value is able to broadly play and promote.
Embodiment
Deodorising effect is tested：
Embodiment 1
A kind of preparation method of instant flavour garlic pieces, comprises the following steps：
Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；
Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；
Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carries out first by acid solution blanching afterwards
Secondary deodorization；
Step 4, cooled down after blanching：Second is carried out after being deodorized for the first time in step 3 through clear water blanching to be deodorized, second
Garlic pieces is cooled down after deodorization；
Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, is centrifuged
De-oiling；
Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged
As finished product.
The detailed process of sterilization described in step 2 is：(1) take garlic pieces to be laid in seal box, vacuum is extracted out in fully sheathed case
Air；(2) ozone gas is passed through into seal box, starts simultaneously at timing；(3) sample is taken out after 50 minutes, completes sterilization process.
The thickness of the garlic pieces is 3mm, and the ozone concentration is 50mg/m3。
Step 3 detailed process is：(1) glacial acetic acid and distilled water are configured to the acetum that pH value is 4 by mixing；⑵
Garlic pieces after step 2 is handled is put into blanching in acetum, and blanching temperature is 80 DEG C, blanching time 3 minutes；(3) after blanching
Garlic pieces is picked up rapidly, with cold rinse 2 times.
The clear water blanching temperature described in step 4 is 85 DEG C.
Vacuum frying temperature described in step 5 be 90 DEG C, deep-fat frying time described in step 5 be 10 minutes, described in step 5 from
Heart de-oiling rotating speed is 330r/min.
Flavor enhancement described in step 6 is 1 portion of salt, 2 parts of fungus essences and 10 parts of beef with brown sauce toppings.
Embodiment 2
A kind of preparation method of instant flavour garlic pieces, comprises the following steps：
Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；
Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；
Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carries out first by acid solution blanching afterwards
Secondary deodorization；
Step 4, cooled down after blanching：Second is carried out after being deodorized for the first time in step 3 through clear water blanching to be deodorized, second
Garlic pieces is cooled down after deodorization；
Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, is centrifuged
De-oiling；
Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged
As finished product.
The detailed process of sterilization described in step 2 is：(1) take garlic pieces to be laid in seal box, vacuum is extracted out in fully sheathed case
Air；(2) ozone gas is passed through into seal box, starts simultaneously at timing；(3) sample is taken out after 52 minutes, completes sterilization process.
The thickness of the garlic pieces is 3.2mm, and the ozone concentration is 52mg/m3。
Step 3 detailed process is：(1) glacial acetic acid and distilled water are configured to the acetum that pH value is 4.8 by mixing；
(2) the garlic pieces after step 2 is handled is put into blanching in acetum, and blanching temperature is 81 DEG C, blanching time 3.5 minutes；(3) scald
Garlic pieces is picked up after drift rapidly, with cold rinse 2 times.
The clear water blanching temperature described in step 4 is 88 DEG C.
Vacuum frying temperature described in step 5 be 92 DEG C, deep-fat frying time described in step 5 be 10 minutes, described in step 5 from
Heart de-oiling rotating speed is 340r/min.
Flavor enhancement described in step 6 is 2 portions of salt and 20 parts of cumin powders.
Embodiment 3
A kind of preparation method of instant flavour garlic pieces, comprises the following steps：
Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；
Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；
Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carries out first by acid solution blanching afterwards
Secondary deodorization；
Step 4, cooled down after blanching：Second is carried out after being deodorized for the first time in step 3 through clear water blanching to be deodorized, second
Garlic pieces is cooled down after deodorization；
Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, is centrifuged
De-oiling；
Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged
As finished product.
The detailed process of sterilization described in step 2 is：(1) take garlic pieces to be laid in seal box, vacuum is extracted out in fully sheathed case
Air；(2) ozone gas is passed through into seal box, starts simultaneously at timing；(3) sample is taken out after 55 minutes, completes sterilization process.
The thickness of the garlic pieces is 3.5mm, and the ozone concentration is 55mg/m3。
Step 3 detailed process is：(1) glacial acetic acid and distilled water are configured to the acetum that pH value is 5 by mixing；⑵
Garlic pieces after step 2 is handled is put into blanching in acetum, and blanching temperature is 82 DEG C, blanching time 4 minutes；(3) after blanching
Garlic pieces is picked up rapidly, with cold rinse 2 times.
The clear water blanching temperature described in step 4 is 90 DEG C.
Vacuum frying temperature described in step 5 be 95 DEG C, deep-fat frying time described in step 5 be 10 minutes, described in step 5 from
Heart de-oiling rotating speed is 365r/min.
Flavor enhancement described in step 6 is 1 portion of salt and 12 parts of plum powder.
Embodiment 4
A kind of preparation method of instant flavour garlic pieces, comprises the following steps：
Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；
Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；
Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carries out first by acid solution blanching afterwards
Secondary deodorization；
Step 4, cooled down after blanching：Second is carried out after being deodorized for the first time in step 3 through clear water blanching to be deodorized, second
Garlic pieces is cooled down after deodorization；
Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, is centrifuged
De-oiling；
Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged
As finished product.
The detailed process of sterilization described in step 2 is：(1) take garlic pieces to be laid in seal box, vacuum is extracted out in fully sheathed case
Air；(2) ozone gas is passed through into seal box, starts simultaneously at timing；(3) sample is taken out after 58 minutes, completes sterilization process.
The thickness of the garlic pieces is 3.7mm, and the ozone concentration is 58mg/m3。
Step 3 detailed process is：(1) glacial acetic acid and distilled water are configured to the acetum that pH value is 5.5 by mixing；
(2) the garlic pieces after step 2 is handled is put into blanching in acetum, and blanching temperature is 84 DEG C, blanching time 4.5 minutes；(3) scald
Garlic pieces is picked up after drift rapidly, with cold rinse 3 times.
The clear water blanching temperature described in step 4 is 92 DEG C.
Vacuum frying temperature described in step 5 be 95 DEG C, deep-fat frying time described in step 5 be 18 minutes, described in step 5 from
Heart de-oiling rotating speed is 370r/min.
Flavor enhancement described in step 6 is 3 portions of salt, 6 parts of fungus essences and 12 parts of black green pepper chop toppings.
Embodiment 5
A kind of preparation method of instant flavour garlic pieces, comprises the following steps：
Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；
Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；
Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carries out first by acid solution blanching afterwards
Secondary deodorization；
Step 4, cooled down after blanching：Second is carried out after being deodorized for the first time in step 3 through clear water blanching to be deodorized, second
Garlic pieces is cooled down after deodorization；
Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, is centrifuged
De-oiling；
Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged
As finished product.
The detailed process of sterilization described in step 2 is：(1) take garlic pieces to be laid in seal box, vacuum is extracted out in fully sheathed case
Air；(2) ozone gas is passed through into seal box, starts simultaneously at timing；(3) sample is taken out after 60 minutes, completes sterilization process.
The thickness of the garlic pieces is 4mm, and the ozone concentration is 60mg/m3。
Step 3 detailed process is：(1) glacial acetic acid and distilled water are configured to the acetum that pH value is 6 by mixing；⑵
Garlic pieces after step 2 is handled is put into blanching in acetum, and blanching temperature is 85 DEG C, blanching time 5 minutes；(3) after blanching
Garlic pieces is picked up rapidly, with cold rinse 3 times.
The clear water blanching temperature described in step 4 is 95 DEG C.
Vacuum frying temperature described in step 5 be 95 DEG C, deep-fat frying time described in step 5 be 15 minutes, described in step 5 from
Heart de-oiling rotating speed is 380r/min.
Flavor enhancement described in step 6 is 0.5 portion of salt, 5 parts of Shrimp powders and 10 parts of sea sedge parts.
Comparative example 1
A kind of preparation method of instant flavour garlic pieces, comprises the following steps：
Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；
Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；
Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carries out first by acid solution blanching afterwards
Secondary deodorization；
Step 4, cooled down after blanching：Second is carried out after being deodorized for the first time in step 3 through clear water blanching to be deodorized, second
Garlic pieces is cooled down after deodorization；
Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, is centrifuged
De-oiling；
Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged
As finished product.
The detailed process of sterilization described in step 2 is：(1) take garlic pieces to be laid in seal box, vacuum is extracted out in fully sheathed case
Air；(2) ozone gas is passed through into seal box, starts simultaneously at timing；(3) sample is taken out after 60 minutes, completes sterilization process.
The thickness of the garlic pieces is 4mm, and the ozone concentration is 60mg/m3。
Step 3 detailed process is：(1) glacial acetic acid and distilled water are configured to the acetum that pH value is 7 by mixing；⑵
Garlic pieces after step 2 is handled is put into blanching in acetum, and blanching temperature is 75 DEG C, blanching time 2 minutes；(3) after blanching
Garlic pieces is picked up rapidly, with cold rinse 1 time.
The clear water blanching temperature described in step 4 is 75 DEG C.
Vacuum frying temperature described in step 5 be 95 DEG C, deep-fat frying time described in step 5 be 15 minutes, described in step 5 from
Heart de-oiling rotating speed is 380r/min.
Flavor enhancement described in step 6 is 0.8 portion of salt, 8 parts of Shrimp powders and 15 parts of sea sedge parts.
Because garlic odour taste is caused by the allicin in garlic, therefore, the test to Allicin Content is with regard to that can reflect reality
The deodorization for applying a 1-5 and comparative example 1 is horizontal.
Testing detailed process is：(1) embodiment 1-5 and comparative example 1 garlic pieces are squeezed the juice extraction, respectively take 2ml, added dense
Nitric acid 2ml, is stirred with glass bar, is placed 20 minutes, is refiltered and wash in 100ml volumetric flasks, add distilled water to be settled to
Scale；(2) test solution 5ml is taken in volumetric flask, is 5.5 with 10%NaOH liquid regulation pH value, is sequentially added hexamethylenetetramine-HCl
Cushioning liquid 1ml, poly-vinyl alcohol solution 2ml and 10%BaCl2Solution 4ml, distilled water is added to add palpus after test solution every time to scale
Fully shake up；(3) place 10 minutes, 1cm cuvettes are used at 420nm, its absorbance is surveyed as reference with reagent blank, substitutes into line
Property regression equation tries to achieve SO4 2-Content, the regression equation are：
Y=0.0173x-0.0013, R2=0.9985
Allicin Content in garlic is calculated as follows：
In formula, Z is Allicin Content, V1For test solution cumulative volume, V2Pipette test solution volume, G is sample weighting amount, C SO4 2-Contain
Amount.Measurement result is as shown in table 1.
Table 1
From table 1 it follows that Allicin Content can be reduced by experimentation provided by the present invention, and then to garlic pieces
It is deodorized, compared with comparative example 1, it can be seen that allicin of the Allicin Content of comparative example 1 far above embodiment 1-5 contains
Amount, illustrates that proportioning effect disclosed in this invention is good.
Lipid-lowering effect is tested：
Embodiment 6
A kind of preparation method of instant flavour garlic pieces, comprises the following steps：
Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；
Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；
Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carries out first by acid solution blanching afterwards
Secondary deodorization；
Step 4, cooled down after blanching：Second is carried out after being deodorized for the first time in step 3 through clear water blanching to be deodorized, second
Garlic pieces is cooled down after deodorization；
Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, is centrifuged
De-oiling；
Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged
As finished product.
The detailed process of sterilization described in step 2 is：(1) take garlic pieces to be laid in seal box, vacuum is extracted out in fully sheathed case
Air；(2) ozone gas is passed through into seal box, starts simultaneously at timing；(3) sample is taken out after 50 minutes, completes sterilization process.
The thickness of the garlic pieces is 3mm, and the ozone concentration is 50mg/m3。
Step 3 detailed process is：(1) glacial acetic acid and distilled water are configured to the acetum that pH value is 4 by mixing；⑵
Garlic pieces after step 2 is handled is put into blanching in acetum, and blanching temperature is 80 DEG C, blanching time 3 minutes；(3) after blanching
Garlic pieces is picked up rapidly, with cold rinse 2 times.
The clear water blanching temperature described in step 4 is 85 DEG C.
Vacuum frying temperature described in step 5 be 90 DEG C, deep-fat frying time described in step 5 be 10 minutes, described in step 5 from
Heart de-oiling rotating speed is 330r/min.
Flavor enhancement described in step 6 is 3 portions of salt, 5 parts of fungus essences and 15 parts of beef with brown sauce toppings.
Embodiment 7
A kind of preparation method of instant flavour garlic pieces, comprises the following steps：
Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；
Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；
Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carries out first by acid solution blanching afterwards
Secondary deodorization；
Step 4, cooled down after blanching：Second is carried out after being deodorized for the first time in step 3 through clear water blanching to be deodorized, second
Garlic pieces is cooled down after deodorization；
Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, is centrifuged
De-oiling；
Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged
As finished product.
The detailed process of sterilization described in step 2 is：(1) take garlic pieces to be laid in seal box, vacuum is extracted out in fully sheathed case
Air；(2) ozone gas is passed through into seal box, starts simultaneously at timing；(3) sample is taken out after 52 minutes, completes sterilization process.
The thickness of the garlic pieces is 3.2mm, and the ozone concentration is 52mg/m3。
Step 3 detailed process is：(1) glacial acetic acid and distilled water are configured to the acetum that pH value is 4.8 by mixing；
(2) the garlic pieces after step 2 is handled is put into blanching in acetum, and blanching temperature is 81 DEG C, blanching time 3.5 minutes；(3) scald
Garlic pieces is picked up after drift rapidly, with cold rinse 2 times.
The clear water blanching temperature described in step 4 is 88 DEG C.
Vacuum frying temperature described in step 5 be 92 DEG C, deep-fat frying time described in step 5 be 12 minutes, described in step 5 from
Heart de-oiling rotating speed is 340r/min.
Flavor enhancement described in step 6 is 5 portions of salt and 28 parts of cumin powders.
Embodiment 8
A kind of preparation method of instant flavour garlic pieces, comprises the following steps：
Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；
Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；
Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carries out first by acid solution blanching afterwards
Secondary deodorization；
Step 4, cooled down after blanching：Second is carried out after being deodorized for the first time in step 3 through clear water blanching to be deodorized, second
Garlic pieces is cooled down after deodorization；
Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, is centrifuged
De-oiling；
Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged
As finished product.
The detailed process of sterilization described in step 2 is：(1) take garlic pieces to be laid in seal box, vacuum is extracted out in fully sheathed case
Air；(2) ozone gas is passed through into seal box, starts simultaneously at timing；(3) sample is taken out after 55 minutes, completes sterilization process.
The thickness of the garlic pieces is 3.5mm, and the ozone concentration is 55mg/m3。
Step 3 detailed process is：(1) glacial acetic acid and distilled water are configured to the acetum that pH value is 5 by mixing；⑵
Garlic pieces after step 2 is handled is put into blanching in acetum, and blanching temperature is 82 DEG C, blanching time 4 minutes；(3) after blanching
Garlic pieces is picked up rapidly, with cold rinse 2 times.
The clear water blanching temperature described in step 4 is 90 DEG C.
Vacuum frying temperature described in step 5 be 93 DEG C, deep-fat frying time described in step 5 be 15 minutes, described in step 5 from
Heart de-oiling rotating speed is 365r/min.
Flavor enhancement described in step 6 is 4 portions of salt and 15 parts of plum powder.
Embodiment 9
A kind of preparation method of instant flavour garlic pieces, comprises the following steps：
Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；
Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；
Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carries out first by acid solution blanching afterwards
Secondary deodorization；
Step 4, cooled down after blanching：Second is carried out after being deodorized for the first time in step 3 through clear water blanching to be deodorized, second
Garlic pieces is cooled down after deodorization；
Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, is centrifuged
De-oiling；
Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged
As finished product.
The detailed process of sterilization described in step 2 is：(1) take garlic pieces to be laid in seal box, vacuum is extracted out in fully sheathed case
Air；(2) ozone gas is passed through into seal box, starts simultaneously at timing；(3) sample is taken out after 58 minutes, completes sterilization process.
The thickness of the garlic pieces is 3.7mm, and the ozone concentration is 58mg/m3。
Step 3 detailed process is：(1) glacial acetic acid and distilled water are configured to the acetum that pH value is 5.5 by mixing；
(2) the garlic pieces after step 2 is handled is put into blanching in acetum, and blanching temperature is 84 DEG C, blanching time 4.5 minutes；(3) scald
Garlic pieces is picked up after drift rapidly, with cold rinse 3 times.
The clear water blanching temperature described in step 4 is 92 DEG C.
Vacuum frying temperature described in step 5 be 94 DEG C, deep-fat frying time described in step 5 be 18 minutes, described in step 5 from
Heart de-oiling rotating speed is 370r/min.
Flavor enhancement described in step 6 is 5 portions of salt, 8 parts of fungus essences and 18 parts of black green pepper chop toppings.
Embodiment 10
A kind of preparation method of instant flavour garlic pieces, comprises the following steps：
Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；
Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；
Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carries out first by acid solution blanching afterwards
Secondary deodorization；
Step 4, cooled down after blanching：Second is carried out after being deodorized for the first time in step 3 through clear water blanching to be deodorized, second
Garlic pieces is cooled down after deodorization；
Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, is centrifuged
De-oiling；
Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged
As finished product.
The detailed process of sterilization described in step 2 is：(1) take garlic pieces to be laid in seal box, vacuum is extracted out in fully sheathed case
Air；(2) ozone gas is passed through into seal box, starts simultaneously at timing；(3) sample is taken out after 60 minutes, completes sterilization process.
The thickness of the garlic pieces is 4mm, and the ozone concentration is 60mg/m3。
Step 3 detailed process is：(1) glacial acetic acid and distilled water are configured to the acetum that pH value is 6 by mixing；⑵
Garlic pieces after step 2 is handled is put into blanching in acetum, and blanching temperature is 85 DEG C, blanching time 5 minutes；(3) after blanching
Garlic pieces is picked up rapidly, with cold rinse 3 times.
The clear water blanching temperature described in step 4 is 95 DEG C.
Vacuum frying temperature described in step 5 be 95 DEG C, deep-fat frying time described in step 5 be 20 minutes, described in step 5 from
Heart de-oiling rotating speed is 380r/min.
Flavor enhancement described in step 6 is 1 portion of salt, 8 parts of Shrimp powders and 15 parts of sea sedge parts.
Comparative example 2
A kind of preparation method of instant flavour garlic pieces, comprises the following steps：
Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；
Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；
Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carries out first by acid solution blanching afterwards
Secondary deodorization；
Step 4, cooled down after blanching：Second is carried out after being deodorized for the first time in step 3 through clear water blanching to be deodorized, second
Garlic pieces is cooled down after deodorization；
Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, is centrifuged
De-oiling；
Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged
As finished product.
The detailed process of sterilization described in step 2 is：(1) take garlic pieces to be laid in seal box, vacuum is extracted out in fully sheathed case
Air；(2) ozone gas is passed through into seal box, starts simultaneously at timing；(3) sample is taken out after 60 minutes, completes sterilization process.
The thickness of the garlic pieces is 4mm, and the ozone concentration is 60mg/m3。
Step 3 detailed process is：(1) glacial acetic acid and distilled water are configured to the acetum that pH value is 7 by mixing；⑵
Garlic pieces after step 2 is handled is put into blanching in acetum, and blanching temperature is 75 DEG C, blanching time 2 minutes；(3) after blanching
Garlic pieces is picked up rapidly, with cold rinse 1 time.
The clear water blanching temperature described in step 4 is 75 DEG C.
Vacuum frying temperature described in step 5 be 100 DEG C, deep-fat frying time described in step 5 be 30 minutes, described in step 5 from
Heart de-oiling rotating speed is 340r/min.
Flavor enhancement described in step 6 is 0.8 portion of salt, 8 parts of Shrimp powders and 15 parts of sea sedge parts.
Test process, embodiment 6-10 and comparative example 2 is de- according to vacuum frying temperature, vacuum frying time and centrifugation
Oily rotating speed is factor, and L is carried out by index of product fat mass9(34) positive quadraturing design test, according to extreme difference size, table 2 can be drawn
Test result.
Table 2
From Table 2, it can be seen that fat content significantly reduces compared with comparative example 2 after vacuum frying in embodiment 6-10,
Illustrate that proportioning effect disclosed in this invention is good.
It should be understood that above description is to illustrate rather than to be limited.By reading foregoing description,
Many embodiments and many applications outside the example provided all will be apparent for a person skilled in the art.
Therefore, the scope of the present invention should not determine with reference to foregoing description, but should be with reference to preceding claims and these power
Profit requires the four corner of possessed equivalent to determine.For comprehensive purpose, all articles and reference include patent Shen
The disclosure that please and announce is all by reference to being incorporated herein.Any of theme disclosed herein is omitted in preceding claims
Aspect is not intended to abandon the body matter, also should not be considered as applicant and the theme is not thought of as to disclosed application
A part for theme.
Those listed above it is a series of describe in detail only for the application feasibility embodiment specifically
Bright, they are simultaneously not used to limit the protection domain of the application, all equivalent implementations made without departing from the application skill spirit
Or change should be included within the protection domain of the application.
Claims (10)
- A kind of 1. preparation method of instant flavour garlic pieces, it is characterised in that：Comprise the following steps：Step 1, peeling cleaning：Selection goes the removal of impurity without rotten garlic, peeling cleaning, removes except garlic surface smut；Step 2, sterilization：The garlic that step 1 is handled well is carried out disinfection sterilizing by ozone；Step 3, section deodorization：The garlic of sterilization in step 2 is cut into slices, carried out afterwards by acid solution blanching de- for the first time It is smelly；Step 4, cooled down after blanching：Second is carried out through clear water blanching to be deodorized, be deodorized for the second time after being deodorized for the first time in step 3 Garlic pieces is cooled down afterwards；Step 5, vacuum dehydration are fried：The garlic pieces cooled down in step 4 is put into fryer and is dehydrated through vacuum frying, centrifugation is de- Oil；Step 6, seasoning：Mix, stir in the garlic pieces that different types of flavor enhancement is added after de-oiling, it is packaged to be Finished product.
- A kind of 2. preparation method of instant flavour garlic pieces according to claim 1, it is characterised in that：Sterilization described in step 2 The detailed process of sterilizing is：(1) take garlic pieces to be laid in seal box, vacuum extracts air in fully sheathed case out；(2) it is passed through into seal box smelly Carrier of oxygen, start simultaneously at timing；(3) sample is taken out after 50-60 minutes, completes sterilization process.
- A kind of 3. preparation method of instant flavour garlic pieces according to claim 2, it is characterised in that：The thickness of the garlic pieces For 3-4mm.
- A kind of 4. preparation method of instant flavour garlic pieces according to claim 2, it is characterised in that：The ozone concentration is 50-60mg/m3。
- A kind of 5. preparation method of instant flavour garlic pieces according to claim 1, it is characterised in that：Acid solution described in step 3 For acetum.
- A kind of 6. preparation method of instant flavour garlic pieces according to claim 5, it is characterised in that：The acetum PH value is 4-6.
- A kind of 7. preparation method of instant flavour garlic pieces according to claim 1, it is characterised in that：Clear water described in step 4 Blanching temperature is 85-95 DEG C.
- A kind of 8. preparation method of instant flavour garlic pieces according to claim 1, it is characterised in that：Vacuum described in step 5 Frying temperature is 90-95 DEG C.
- A kind of 9. preparation method of instant flavour garlic pieces according to claim 1, it is characterised in that：It is fried described in step 5 Time is 10-20 minutes.
- A kind of 10. preparation method of instant flavour garlic pieces according to claim 1, it is characterised in that：Described in step 5 from Heart de-oiling rotating speed is 330-380r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710823955.0A CN107495080A (en) | 2017-09-13 | 2017-09-13 | A kind of preparation method of instant flavour garlic pieces |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710823955.0A CN107495080A (en) | 2017-09-13 | 2017-09-13 | A kind of preparation method of instant flavour garlic pieces |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107495080A true CN107495080A (en) | 2017-12-22 |
Family
ID=60696600
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710823955.0A Pending CN107495080A (en) | 2017-09-13 | 2017-09-13 | A kind of preparation method of instant flavour garlic pieces |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107495080A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835554A (en) * | 2018-06-29 | 2018-11-20 | 徐州光明生物科技有限公司 | A kind of instant flavour garlic pieces and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59216565A (en) * | 1983-05-24 | 1984-12-06 | Meiji Seika Kaisha Ltd | Preparation of deodorized dry garlic |
| CN1056042A (en) * | 1991-04-29 | 1991-11-13 | 刘波涛 | The processing method of candied garlic slices |
| CN1366837A (en) * | 2001-01-22 | 2002-09-04 | 杨继新 | Garlic deodorizing method and garlic functional food |
| CN102178186A (en) * | 2011-04-06 | 2011-09-14 | 食品行业生产力促进中心 | Garlic leisure food processing method |
| CN103766467A (en) * | 2014-01-02 | 2014-05-07 | 民乐县方圆农特产品开发有限公司 | Preservation method of garlic |
-
2017
- 2017-09-13 CN CN201710823955.0A patent/CN107495080A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59216565A (en) * | 1983-05-24 | 1984-12-06 | Meiji Seika Kaisha Ltd | Preparation of deodorized dry garlic |
| CN1056042A (en) * | 1991-04-29 | 1991-11-13 | 刘波涛 | The processing method of candied garlic slices |
| CN1366837A (en) * | 2001-01-22 | 2002-09-04 | 杨继新 | Garlic deodorizing method and garlic functional food |
| CN102178186A (en) * | 2011-04-06 | 2011-09-14 | 食品行业生产力促进中心 | Garlic leisure food processing method |
| CN103766467A (en) * | 2014-01-02 | 2014-05-07 | 民乐县方圆农特产品开发有限公司 | Preservation method of garlic |
Non-Patent Citations (2)
| Title |
|---|
| 张郁松，等: "大蒜脱臭方法的研究", 《中国调味品》 * |
| 张静林，等: "臭氧处理对脱水蒜片减菌效果及品质的影响", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835554A (en) * | 2018-06-29 | 2018-11-20 | 徐州光明生物科技有限公司 | A kind of instant flavour garlic pieces and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2013313877B2 (en) | Roast chicken preparation method | |
| CN105146489B (en) | A kind of chicken cartilage mushroom sauce and preparation method thereof | |
| CN104957592A (en) | Chili sauce and making method for same | |
| CN104872693A (en) | Spicy lengchi (Chinese character) rabbit and preparation method thereof | |
| CN108185384A (en) | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof | |
| CN105325891A (en) | Method for producing spicy and fragrant chicken feet | |
| CN102972741A (en) | Seasoning source capable of enhancing appetite containing mushroom and being capable of enhancing appetite and manufacturing method of seasoning source | |
| CN101380124A (en) | Making method of instant crisp fried, tingle and hot croaker | |
| KR101812006B1 (en) | A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same | |
| CN107114756A (en) | Bean cotyledon mushroom sauce and preparation method | |
| CN104126822A (en) | Canned spicy peeled shrimp and preparation method thereof | |
| KR101882441B1 (en) | Method for preparing pork hocks using Sarcodon aspratus mushroom and Pine mushroom | |
| KR100715148B1 (en) | Haejang-guk using a short-necked clam | |
| CN106901193A (en) | A kind of sauce pot roast beef | |
| CN103976322A (en) | Method for preparing seasoning dish with daylily as raw material | |
| CN107495080A (en) | A kind of preparation method of instant flavour garlic pieces | |
| CN107912717A (en) | A kind of preparation method of bamboo perfume (or spice) Cold spiced duck head | |
| CN107927722B (en) | Preserved vegetable and braised meat sauce and preparation method thereof | |
| CN105325902A (en) | Preparation method of spiced chicken feet with lingering aftertaste | |
| CN105325903A (en) | Preparation method of fennel-flavored chicken feet | |
| CN104222924A (en) | Fragrance-mixing preserved szechuan pickle and preparation method thereof | |
| KR20230007703A (en) | Manufacturing method of beef rib soup concentrated sauce | |
| CN101623066A (en) | Method for making convenient wontons and dumplings | |
| CN109315745A (en) | A kind of peanuts with pickled peppers and preparation method thereof | |
| CN109259137A (en) | Instant precious bamboo shoot of one kind and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171222 |