CN108835554A - A kind of instant flavour garlic pieces and preparation method thereof - Google Patents
A kind of instant flavour garlic pieces and preparation method thereof Download PDFInfo
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- CN108835554A CN108835554A CN201810701559.5A CN201810701559A CN108835554A CN 108835554 A CN108835554 A CN 108835554A CN 201810701559 A CN201810701559 A CN 201810701559A CN 108835554 A CN108835554 A CN 108835554A
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 100
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 43
- 235000019634 flavors Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 100
- 239000000463 material Substances 0.000 claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 7
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- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 7
- 235000010447 xylitol Nutrition 0.000 claims description 7
- 229960002675 xylitol Drugs 0.000 claims description 7
- 239000000811 xylitol Substances 0.000 claims description 7
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
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- 235000012054 meals Nutrition 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
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- 238000009835 boiling Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
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- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 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
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 125000003903 2-propenyl group Chemical group [H]C([*])([H])C([H])=C([H])[H] 0.000 description 1
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 1
- 244000016163 Allium sibiricum Species 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 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
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- -1 Sulfide compound Chemical class 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
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
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- 230000000249 desinfective effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 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
- 239000008103 glucose Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 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
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 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
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid 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
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 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
- 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
- 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
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)
- Seasonings (AREA)
Abstract
The invention discloses a kind of instant flavour garlic pieces, including 65~70 parts of garlic pieces, 25~35 parts and 5~7 parts of seasoning of auxiliary material, preparation method includes：Fresh garlic is pre-processed, garlic pieces and auxiliary material are uniformly mixed and pickled, marinated rear lower temperature vacuum frying is pickled after mixing evenly then by the garlic pieces and flavoring for mixture after lower temperature vacuum frying, and packaging sterilizing is to get the instant flavour garlic pieces；Instant flavour garlic pieces of the invention is full of nutrition, crispy in taste, unique flavor, delicious and crisp and it is oiliness, the advantages of having dehydrated food and fried food concurrently and easy to carry, storage property is good, can effectively mitigate or even avoid harm brought by fat rancidity, enzymatic browning and other oxidation deteriorations etc..
Description
Technical field
The present invention relates to food processing field, it is related to a kind of ready-to-eat food and preparation method thereof, more particularly to a kind of instant
Flavor garlic pieces and preparation method thereof.
Background technique
Garlic also known as garlic, garlic, giant garlic, only garlic etc. are the bulb of liliaceous plant garlic.Garlic it is many kinds of,
According to the difference of garlic skin color, white skin garlic and purple garlic can be divided into；According to garlic clove how much, and big valve kind and valvula kind can be divided into.Garlic battalion
Support abundant, every 69.8 grams of 100 grams of garlic moisture contents, 4.4 grams of protein, 0.2 gram of fat, 23.6 grams of carbohydrate, 5 milli of calcium
Gram, 44 milligrams of phosphorus, 0.4 milligram of iron, 3 milligrams of vitamin C.In addition, also containing thiamine, riboflavin, niacin, allicin, lemon
The microelements such as aldehyde and selenium and germanium.Garlic is containing about 0.2% volatile oil, and main component is allicin in oil, and there is sterilization to make
Be alliin contained in garlic is generated by the effect hydrolysis of big allinase, also containing a variety of allyls, propyl and methyl composition
Sulfide compound etc..Moreover, " the garlic amine " that contains in garlic, can promote the growth and development of child's brain cell, to the benefit of brain
Place is much stronger than B family vitamin.Studies have shown that garlic have strong disinfecting, prevention and treatment cardiovascular and cerebrovascular disease, anti-curing oncoma and cancer,
Reduce blood glucose, prevention diabetes, toxin-expelling intestine-cleaning, prevention gastrointestinal disease and other effects.
Currently, the edible processing of China garlic, based on traditional garlic products or primary processed items, such as pickling garlic freezes
Garlic, drying garlic pieces etc., garlic processing technology is backward, product is single, and high value added product is even more very few, and cannot be big
Amount is edible.
Summary of the invention
In view of this, the present invention provides a kind of instant flavour garlic pieces and preparation method thereof, it is de- by lower temperature vacuum frying
Water technology prepares instant flavour garlic pieces, to reach the garlic products of exploitation high added value and promote garlic industrialized development
Purpose.
To achieve the goals above, the present invention adopts the following technical scheme that：
A kind of instant flavour garlic pieces includes the raw material of following parts by weight：65~70 parts of garlic pieces, 25~35 parts of auxiliary material and adjust
5~7 parts of taste substance；
Auxiliary material includes the component of following parts by weight：5~8 parts of edible salt, 10~20 parts of xylitol, 5~10 parts of monosodium glutamate and
60~80 parts of water；
Different seasonings can be added in the feed according to mouthfeel difference, flavoring with beef flavor includes the group of following parts by weight
Point：25~30 parts of powdered beef, 5~12 parts of Chinese anise, 5~12 parts of cassia bark, 6~8 parts of Chinese prickly ash, 4~7 parts of cloves and honey 15~
25 parts；Tomato seasoning includes the component of following parts by weight：10~20 parts of maltose, 15~30 parts of tomato meal；Spiced salt taste tune
Taste substance includes the component of following parts by weight：10~15 parts of zanthoxylum powder, 10~20 parts of fennel powder, 5~15 parts of chilli powder, cumin powder
20~25 parts.
The beneficial effects of the present invention are：Instant flavour garlic pieces of the invention is full of nutrition, crispy in taste, unique flavor,
Delicious and crisp and oiliness, the advantages of having dehydrated food and fried food concurrently and easy to carry, storage property is good, effectively can mitigate or even avoid
It is endangered brought by fat rancidity, enzymatic browning and other oxidation deteriorations etc..
The present invention also provides a kind of preparation methods of instant flavour garlic pieces, include the following steps：
Step 1) pre-processes fresh garlic, i.e., the garlic with a thickness of 2~4mm will be cut into after fresh garlic peeling cleaning
Piece, -15~-25 DEG C of 48~72h of freezing after garlic pieces is sterilized with 100 DEG C of 3~5min of boiling water blanching；
Step 2) thaws the garlic pieces after freezing, mixes garlic pieces and auxiliary material by parts by weight described in claim 1
Marinated 25~35min is uniformly carried out, lower temperature vacuum frying after pickling is then allowed to stand 5~10min of de-oiling；
Step 3) by parts by weight described in claim 1 by the garlic pieces and flavoring for mixture after lower temperature vacuum frying,
2~6h is pickled after mixing evenly；
Step 4) is by the garlic pieces packaging sterilizing after marinated to get the instant flavour garlic pieces.
The oil content of vacuum low-temperature frying product and type, initial aqueous rate, preprocess method, the vacuum degree, oil of material
Fried temperature and time, deoiling treatment etc. are related, in order to improve the quality of product to the greatest extent, it is general it is fried before will be into
Row pretreatment can inhibit enzymatic browning, the color for protecting material, increase material solid content, improve product puffed degree, together
When predrying slough portion of water, the oil content of product can be reduced.Garlic pieces surface after freezing processing has uniform hole, leaching
Stain processing improves the puffed degree of garlic pieces, and impregnation concentration is higher, dip time is longer, and oil content is lower, and product quality is most
Good, freezing parameter influences very little to oil content and moisture content.
The beneficial effects of the invention are that：Preparation method of the invention is easy to operate, mild condition, prepared garlic pieces oil-containing
Rate is low, nutritive loss is small, without acid, crispy in taste, unique flavor, be suitable for large amounts of food.
Further, the temperature of lower temperature vacuum frying is 85~90 DEG C, vacuum degree is 0.09MPa~0.1MPa, deep-fat frying time
For 20~30min, preferably 90 DEG C of temperature, vacuum degree 0.09MPa frying 20min.
It is further had the beneficial effect that using above-mentioned：The optimum process of different material vacuum low-temperature fryings is different, this master
If the present invention is by a large amount of as caused by the component contents such as the shape size of material, moisture content, carbohydrate difference
Experiment has determined the above parameter, to guarantee the taste and flavor of instant flavour garlic pieces.
Detailed description of the invention
Fig. 1 is preparation technology flow chart of the present invention
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description.
Embodiment 1
Instant flavour garlic pieces includes garlic pieces 65g, auxiliary material and seasoning；
Auxiliary material includes：Edible salt 3g, xylitol 7g, monosodium glutamate 3.5g and water 21g；
Seasoning includes：Powdered beef 1.5g, Chinese anise 0.5g, cassia bark 0.5g, Chinese prickly ash 0.8g, cloves 0.2g and honey
1g。
Preparation method is：
Step 1) pre-processes fresh garlic, i.e., the garlic pieces with a thickness of 3mm will be cut into after fresh garlic peeling cleaning,
- 20 DEG C of freezing 48h after garlic pieces is sterilized with 100 DEG C of boiling water blanching 3min；
Step 2) thaws the garlic pieces after freezing, and garlic pieces and auxiliary material are uniformly mixed and carry out marinated 30min, after pickling
Lower temperature vacuum frying 20min under conditions of temperature is 90 DEG C, vacuum degree is 0.09MPa, is then allowed to stand de-oiling 10min；
Garlic pieces and flavoring for mixture after lower temperature vacuum frying is pickled 3h by step 3) after mixing evenly；
Step 4) is by the garlic pieces packaging sterilizing after marinated to get the instant flavour garlic pieces.
Embodiment 2
Instant flavour garlic pieces includes garlic pieces 70g, auxiliary material and seasoning；
Auxiliary material includes：Edible salt 4g, xylitol 6.5g, monosodium glutamate 3.5g and water 25g；
Seasoning includes：Maltose 1g, tomato meal 3g
Instant flavour garlic pieces is made in the above raw material with the preparation method in embodiment 1.
Embodiment 3
Instant flavour garlic pieces includes garlic pieces 67g, auxiliary material and seasoning；
Auxiliary material includes：Edible salt 5g, xylitol 10g, monosodium glutamate 5g and water 30g；
Seasoning includes：Zanthoxylum powder 1.5g, fennel powder 1.5g, chilli powder 0.5g, cumin powder 3g；
Instant flavour garlic pieces is made in the above raw material with the preparation method in embodiment 1.
Embodiment 4
Instant flavour garlic pieces includes garlic pieces 70g, auxiliary material and seasoning；
Auxiliary material includes：Edible salt 7g, xylitol 9g, monosodium glutamate 5g and water 25g；
Seasoning includes：Maltose 1.8g, tomato meal 2g；
Instant flavour garlic pieces is made in the above raw material with the preparation method in embodiment 1.
Embodiment 5
Instant flavour garlic pieces includes 65~70g of garlic pieces, auxiliary material and seasoning；
Auxiliary material includes：Edible salt 5g, xylitol 10g, monosodium glutamate 5g and water 30g；
Seasoning includes：Powdered beef 1g, Chinese anise 0.5g, cassia bark 0.5g, Chinese prickly ash 0.8g, cloves 0.2g and honey 1g；
Instant flavour garlic pieces is made in the above raw material with the preparation method in embodiment 1.
Subjective appreciation
By 20 people to product carry out sensory evaluation, crisp degree, mouthfeel, appearance, be subjected in terms of to embodiment
Instant flavour garlic pieces prepared by 1-5 carries out overall merit, and scoring of advancing, full marks 10 divide.Scoring is referring to shown in table 1.
1 subjective appreciation table of table
| Project | Crisp degree | Mouthfeel | Appearance | Acceptable degree | Scoring |
| Embodiment 1 | It is very crisp | Without greasy feeling | Completely | Very well | 10.0 |
| Embodiment 2 | It is crisp | Without greasy feeling | Completely | Very well | 10.0 |
| Embodiment 3 | It is crisp | Without greasy feeling | Completely | Very well | 9.0 |
| Embodiment 4 | It is more crisp | Without greasy feeling | Completely | Very well | 8.0 |
| Embodiment 5 | It is crisp | Without greasy feeling | Completely | Very well | 9.0 |
As shown in Table 1, instant flavour garlic pieces crispy in taste of the invention, unique flavor, delicious and crisp and it is oiliness
Above-described embodiment is only a part of the embodiment of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Claims (10)
1. a kind of instant flavour garlic pieces, which is characterized in that the garlic pieces is made of the raw material of following parts by weight：Garlic pieces 65~70
Part, 25~35 parts and 5~7 parts of seasoning of auxiliary material.
2. a kind of instant flavour garlic pieces according to claim 1, which is characterized in that the auxiliary material includes following parts by weight
Component：5~8 parts of edible salt, 10~20 parts of xylitol, 5~10 parts and 60~80 parts of water of monosodium glutamate.
3. a kind of instant flavour garlic pieces according to claim 1, which is characterized in that the seasoning includes following parts by weight
Several components：25~30 parts of powdered beef, 5~12 parts of Chinese anise, 5~12 parts of cassia bark, 6~8 parts of Chinese prickly ash, 4~7 parts of cloves and bee
15~25 parts of honey.
4. a kind of instant flavour garlic pieces according to claim 1, which is characterized in that the seasoning includes following parts by weight
Several components：10~20 parts of maltose, 15~30 parts of tomato meal.
5. a kind of instant flavour garlic pieces according to claim 1, which is characterized in that the seasoning includes following parts by weight
Several components：10~15 parts of zanthoxylum powder, 10~20 parts of fennel powder, 5~15 parts of chilli powder, 20~25 parts of cumin powder.
6. a kind of preparation method of instant flavour garlic pieces, which is characterized in that the preparation method comprises the following steps：
Step 1) weighs each raw material by the parts by weight of raw material described in any one of claim 1 to the 5 instant flavour garlic pieces, will be new
Fresh garlic carries out pretreatment and garlic pieces is made；
Garlic pieces and auxiliary material are uniformly mixed and pickle by step 2), lower temperature vacuum frying after pickling；
Step 3), by the garlic pieces and flavoring for mixture after lower temperature vacuum frying, is stirred by parts by weight described in claim 1
It is marinated after uniformly；
Step 4) is by the garlic pieces packaging sterilizing after marinated to get the instant flavour garlic pieces.
7. a kind of preparation method of instant flavour garlic pieces according to claim 6, which is characterized in that the pretreated behaviour
As：The garlic pieces with a thickness of 2~4mm will be cut into after fresh garlic peeling cleaning, by garlic pieces with 100 DEG C of 3~5min of boiling water blanching
- 15 after disinfection~-25 DEG C of 48~72h of freezing.
8. a kind of preparation method of instant flavour garlic pieces according to claim 6, which is characterized in that salt down described in step 2)
The time of system is 25~35min.
9. a kind of preparation method of instant flavour garlic pieces according to claim 6, which is characterized in that the cryogenic vacuum oil
Fried operation is：Under conditions of temperature is 85~90 DEG C, vacuum degree is 0.09MPa~0.1MPa lower temperature vacuum frying 20~
30min is then allowed to stand 5~10min of de-oiling.
10. a kind of preparation method of instant flavour garlic pieces according to claim 6, which is characterized in that described in step 3)
The marinated time is 2~6h.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63294755A (en) * | 1987-05-26 | 1988-12-01 | Bunichi Nomura | Production of garlic snack |
| US20050153042A1 (en) * | 2004-01-08 | 2005-07-14 | The Garlic Company | Processed garlic pieces |
| CN102178186A (en) * | 2011-04-06 | 2011-09-14 | 食品行业生产力促进中心 | Garlic leisure food processing method |
| CN103082221A (en) * | 2011-11-07 | 2013-05-08 | 强茂实业有限公司 | Preparation method for garlic slice |
| CN105285797A (en) * | 2015-11-11 | 2016-02-03 | 江苏徐淮地区徐州农业科学研究所 | Processing method of composite-flavored ready-to-eat VF garlic slices |
| CN107495080A (en) * | 2017-09-13 | 2017-12-22 | 徐州黎明食品有限公司 | A kind of preparation method of instant flavour garlic pieces |
-
2018
- 2018-06-29 CN CN201810701559.5A patent/CN108835554A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63294755A (en) * | 1987-05-26 | 1988-12-01 | Bunichi Nomura | Production of garlic snack |
| US20050153042A1 (en) * | 2004-01-08 | 2005-07-14 | The Garlic Company | Processed garlic pieces |
| CN102178186A (en) * | 2011-04-06 | 2011-09-14 | 食品行业生产力促进中心 | Garlic leisure food processing method |
| CN103082221A (en) * | 2011-11-07 | 2013-05-08 | 强茂实业有限公司 | Preparation method for garlic slice |
| CN105285797A (en) * | 2015-11-11 | 2016-02-03 | 江苏徐淮地区徐州农业科学研究所 | Processing method of composite-flavored ready-to-eat VF garlic slices |
| CN107495080A (en) * | 2017-09-13 | 2017-12-22 | 徐州黎明食品有限公司 | A kind of preparation method of instant flavour garlic pieces |
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