CN108077841A - 酸蒜头的制作方法 - Google Patents

酸蒜头的制作方法 Download PDF

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Publication number
CN108077841A
CN108077841A CN201711226846.7A CN201711226846A CN108077841A CN 108077841 A CN108077841 A CN 108077841A CN 201711226846 A CN201711226846 A CN 201711226846A CN 108077841 A CN108077841 A CN 108077841A
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Prior art keywords
garlic
sour
production method
present
steps
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CN201711226846.7A
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陈丽华
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Individual
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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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

本发明提供酸蒜头的制作方法，属于食品加工技术领域，包括选蒜头、剥蒜、清洗、腌制、分装等步骤。本发明将烹饪所用的配料大蒜通过加工，增加原材料的利用率，用食盐、氯化钙、甲苯酸钠等调料腌制，制作成酸料，封装成罐保藏，使本发明所生产的产品具有不同于传统工艺生产的酸蒜头的风味，并且不使用防腐剂，可以开拓酸蒜头副产品的市场。

Description

酸蒜头的制作方法
技术领域
本发明属于食品加工技术领域，主要涉及酸蒜头的制作方法。
背景技术
大蒜作为人们日常生活中的美味蔬菜和佳料，食用的方式多种多样，最常见的方式便是将大蒜切成丁，用于爆炒青菜等食物，或者将大蒜切成丁作为蒜酱进行销售。为了增加苹果销售途径，有必要开发新的加工方法生产来获得更多种类的大蒜深加工产品，寻求新的消费群体。
发明内容
鉴于以上内容，有必要提供新的酸蒜头加工的方法来扩大酸蒜头副产品的销路，本发明所采用的技术方案是：酸蒜头的制作方法，包括以下步骤：
S1、选蒜头：挑拣成熟、新鲜、无腐烂的蒜头；
S2、剥蒜：将大蒜的表层剥开；
S3、清洗：将剥开的大蒜进行冲洗；
S4、腌制:在3L的水中配之以大蒜质量0.2%的焦亚硫酸钠、0.5%的氯化钙、0.7%的食盐、0.3%的柠檬酸；
S5、混合：将S3步骤所得产物倒入S5步骤所得的产物中；
S6、分装：将S5步骤所得的产物进行罐装。
本发明具有以下有益效果：
本发明将烹饪所用的配料大蒜通过加工，增加原材料的利用率，用食盐、氯化钙、甲苯酸钠等调料腌制，制作成酸料，封装成罐保藏，使本发明所生产的产品具有不同于传统工艺生产的酸蒜头的风味，并且不使用防腐剂，可以开拓酸蒜头副产品的市场。
具体实施方式
在本发明一较佳实施例当中，酸蒜头的制作方法包括以下步骤：
S1、选蒜头：挑拣成熟、新鲜、无腐烂的蒜头；
S2、剥蒜：将大蒜的表层剥开；
S3、清洗：将剥开的大蒜进行冲洗；
S4、腌制:在3L的水中配之以大蒜质量0.2%的焦亚硫酸钠、0.5%的氯化钙、0.7%的食盐、0.3%的柠檬酸；
S5、混合：将S3步骤所得产物倒入S5步骤所得的产物中；
S6、分装：将S5步骤所得的产物进行罐装。

Claims (1)

1.酸蒜头的制作方法，其特征在于：所述酸蒜头的制作方法包括以下步骤：
S1、选蒜头：挑拣成熟、新鲜、无腐烂的蒜头；
S2、剥蒜：将大蒜的表层剥开；
S3、清洗：将剥开的大蒜进行冲洗；
S4、腌制:在3L的水中配之以大蒜质量0.2%的焦亚硫酸钠、0.5%的氯化钙、0.7%的食盐、0.3%的柠檬酸；
S5、混合：将S3步骤所得产物倒入S5步骤所得的产物中；
S6、分装：将S5步骤所得的产物进行罐装。
CN201711226846.7A 2017-11-29 2017-11-29 酸蒜头的制作方法 Pending CN108077841A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711226846.7A CN108077841A (zh) 2017-11-29 2017-11-29 酸蒜头的制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711226846.7A CN108077841A (zh) 2017-11-29 2017-11-29 酸蒜头的制作方法

Publications (1)

Publication Number Publication Date
CN108077841A true CN108077841A (zh) 2018-05-29

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109198523A (zh) * 2018-07-26 2019-01-15 江苏省翠源食品股份有限公司 一种锁液式蔬菜腌制工艺

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103349255A (zh) * 2013-07-22 2013-10-16 赵青娇 一种新鲜指天椒的腌制方法
CN104472833A (zh) * 2014-12-07 2015-04-01 彭聪 一种蜜酥子姜的加工方法
CN105851986A (zh) * 2016-04-29 2016-08-17 任大勇 一种蒜头

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103349255A (zh) * 2013-07-22 2013-10-16 赵青娇 一种新鲜指天椒的腌制方法
CN104472833A (zh) * 2014-12-07 2015-04-01 彭聪 一种蜜酥子姜的加工方法
CN105851986A (zh) * 2016-04-29 2016-08-17 任大勇 一种蒜头

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109198523A (zh) * 2018-07-26 2019-01-15 江苏省翠源食品股份有限公司 一种锁液式蔬菜腌制工艺

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