CN109170660A - A kind of method producing toasted garlic and toasted garlic - Google Patents
A kind of method producing toasted garlic and toasted garlic Download PDFInfo
- Publication number
- CN109170660A CN109170660A CN201810896230.9A CN201810896230A CN109170660A CN 109170660 A CN109170660 A CN 109170660A CN 201810896230 A CN201810896230 A CN 201810896230A CN 109170660 A CN109170660 A CN 109170660A
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- Prior art keywords
- garlic
- toasted
- production
- toasted garlic
- roasting apparatus
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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
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
Abstract
The invention discloses a kind of method for producing toasted garlic and toasted garlics.Wherein the method for the production toasted garlic includes: step A, garlic is placed in roasting apparatus；Step B, sootiness dilution is sprayed to garlic, and places smoke solution in roasting apparatus；Step C, the temperature and humidity regulated and controled in roasting apparatus toasts garlic, obtains toasted garlic.The method of production toasted garlic of the present invention realizes the standardization large-scale production of toasted garlic, can technological parameter accurately controlled, ensure that product quality is uniform.It is compared with the traditional method, the production time of the method for production toasted garlic of the present invention shortens, while toasted garlic color produced and flavor quality are high, have the biggish market competitiveness and good commercial promise.
Description
Technical field
The present invention relates to field of agricultural products processing more particularly to a kind of method for producing toasted garlic and toasted garlics.
Background technique
Toasted garlic refers to riverhead toasted garlic.Riverhead toasted garlic produces more than 50 years in headwaters area, golden yellow color, the big grain of body
It is full, it is high-quality, it at home and abroad enjoys high reputation, product is exported to West Europe and Southeast Asia.The processing method of traditional toasted garlic are as follows: two layers of room
It is sub intermediate with porose mat every getting up, fresh garlic is put on upper layer, shuts door and window, and lower layer's straw or garlic bolt are mixed upper rice husk and lighted just
It can smoke.It repeatedly smokes and leaks informaton, turn over and remove, being smoked within 15 days gold, yellow, black, appearance has glossy toasted garlic.It compares common big
The characteristics of garlic, toasted garlic has: the germination period is long, and the holding time is long；There is a little special smoke；It is garlicky compared with giving off a strong fragrance, than general when cooking
Logical garlic puts three to five times less；The moisture content contained is few.
The concrete technology of traditional toasted garlic production is first to build garlic canopy, garlic frame built in garlic canopy, garlic frame upper berth garlic, the combustion of garlic frame lower berth
Material carries out smoking baking.The smoked fuel that dries is straw and husk, first in about 2 centimetres of one thickness of wing-rooms on either side of a one-story house ground upper berth of straw, to make straw
It can successively burn completely, Ying Yu is spread at wall, and toothed burclover mutually connects folded with grass.Simultaneously to exempt from open fire occur, answered on straw
Spread one layer of husk soaked.Through this processing, then only smolder, it is not on fire.After stone is ready, every 1.5 meters of points, one fire.Igniting
Before, window should close in advance completely with trapdoor, shut front and back two after igniting immediately.About 3 hours after igniting, it can open
Moisture is discharged in door and window.In order to keep garlic heated uniform by cigarette, dry and wet is consistent, improves preservation effect, therefore to turn over garlic, repeatedly.15
Toasted garlic is obtained after it.
Mostly with family workshop mode, the shortcomings that traditional diamond-making technique, has for the production of riverhead toasted garlic at present: 1, process time compared with
It is long；2, unstable product quality, the physicochemical properties such as toasted garlic fragrance and moisture content are inhomogenous；3, it is raw to cannot achieve standardization scale
It produces.
Therefore, the existing technology needs to be improved and developed.
Summary of the invention
In view of above-mentioned deficiencies of the prior art, the purpose of the present invention is to provide a kind of method for producing toasted garlic and toasted garlic,
Aim to solve the problem that in the prior art produce toasted garlic technique in there are long processing time, unstable product quality, cannot achieve standard
The problem of changing large-scale production.
A method of producing toasted garlic, wherein include:
Step A, garlic is placed in roasting apparatus；
Step B, sootiness dilution is sprayed to garlic, and places smoke solution in roasting apparatus；
Step C, the temperature and humidity regulated and controled in roasting apparatus toasts garlic, obtains toasted garlic.
The method of the production toasted garlic, wherein before the step A further include:
Garlic is selected and cleaning treatment.
The method of the production toasted garlic, wherein the roasting apparatus is air dry oven.
The method of the described production toasted garlic, wherein the smoke solution be by by pine sawdust that mass ratio is 1:3~6 and
Husk carries out destructive distillation and handles to obtain.
The method of the production toasted garlic, wherein by weight percentage, the sootiness dilution includes:
Smoke solution 0.8%~1.2%, the garlic 5%~15% smashed to pieces, surplus is water.
The method of the production toasted garlic, wherein in the step C, the temperature is 30~50 DEG C.
The method of the production toasted garlic, wherein in the step C, the humidity is 60~70%.
The method of the production toasted garlic, wherein further include adding sootiness during the baking in the step C
Liquid 1~6 time.
The method of the production toasted garlic, wherein the time of the baking is 24~72h.
A kind of toasted garlic, wherein produce to obtain using the method for production toasted garlic as described above.
The utility model has the advantages that the method for production toasted garlic of the present invention has the advantages that
1, the time for processing toasted garlic shortens；
2, toasted garlic color and flavor quality produced are high；
3, it realizes standardization large-scale production, and can be effectively controlled the quality of toasted garlic.
Detailed description of the invention
Fig. 1 is that the GC-MS for the toasted garlic that produced in conventional processes obtains tests spectrogram.
Fig. 2 is that the GC-MS for the toasted garlic that present invention production obtains tests spectrogram.
Specific embodiment
The present invention provides a kind of method for producing toasted garlic and toasted garlic, to make the purpose of the present invention, technical solution and effect more
Add clear, clear, the present invention is described in more detail below.It should be appreciated that specific embodiment described herein is only used
To explain the present invention, it is not intended to limit the present invention.
The present invention provides a kind of method for producing toasted garlic, comprising:
Step A, garlic is placed in roasting apparatus；
Step B, sootiness dilution is sprayed to garlic, and places smoke solution in roasting apparatus；
Step C, the temperature and humidity regulated and controled in roasting apparatus toasts garlic, obtains toasted garlic.
The method of the invention can standardize processing toasted garlic, and the smoke solution can be standardized and be produced, smoking process into
Row standardization control technological parameter, and then prepare high-quality toasted garlic, avoid product caused by the workshop-based processing toasted garlic of tradition it
Between differ greatly problem.
The present invention also needs to select garlic before the step A and cleaning treatment, specifically includes the following steps:
(1) raw material is chosen: selecting fresh, circle reality, without mildew, the garlic without wound insect pest；
(2) raw material cleans: will clean by step (1) processed garlic.
(3) classification is selected: will be classified according to the size of garlic by step (2) processed garlic, and will be divided into
Large, medium and small three-level.Garlic is divided into three-level by the present invention, can guarantee the homogeneity of product quality, while being conducive to improve life
Produce efficiency.It should be noted that the classification is selected and is not limited to be divided into above-mentioned 3 grades.
In the step A, the garlic of same rank is put in the baking oven grid in roasting apparatus, grid and garlic are made
Layer is alternate from top to bottom to be put, and in layer, cannot press pile.
Preferably, the roasting apparatus is air dry oven.The air dry oven is a kind of conventional air dry oven,
The technique that processing toasted garlic is carried out suitable for the present invention, has the characteristics that easy to operate.Specifically, the air dry oven is equipped with
Temperature and humidity control device can be realized temperature and humid control in case, and be equipped with spray apparatus for baking, be sprayed after convenient
Spill the operation of sootiness dilution.
In the step B, garlic sprinkling sootiness dilution is specifically included: it is every to fill one layer of garlic, sprinkling 0.8%~
1.2% sootiness dilution, is stopped with drenching.The present invention sprays sootiness dilution to garlic, is conducive to sootiness dilution equably
It is attached on garlic, guarantees the homogeneity of product quality.Smoke solution detailed process is placed in roasting apparatus: in baking oven bottom four
All each placement trays, add 5~15g smoke solution in pallet, and middle mesh layer center placement tray adds 5~15g in pallet
Smoke solution.The present invention places smoke solution in roasting apparatus, can form baking sootiness environment in baking process, accelerate garlic cigarette
Smoke flavour is formed.
Preferably, the smoke solution handles to obtain by the way that pine sawdust and husk that mass ratio is 1:3~6 are carried out destructive distillation.
Smoke solution of the present invention is a kind of smoke solution special for production toasted garlic, and preparation method is original with pine sawdust and husk
Material, first carrying out pretreatment is maintained at the moisture content of raw material in 15%~40% range, is conducive to the temperature when raw material is in destructive distillation
Degree rises will not be too fast, and reduces the generation of bad smell；Destructive distillation, condensing recovery are carried out under the conditions of 260 DEG C~420 DEG C later
Resulting liquid is smoke solution.Smoke solution of the present invention remain to the greatest extent the flavor of traditional toasted garlic smoking process at
Point, it is applied in toasted garlic processing, keeps smoked products color and flavor quality high, have and traditional toasted garlic processing technology product
High similarity.
It is highly preferred that being to add pine needle section and straw section again in primary raw material in pine sawdust and husk, wherein pine needle section accounts for
The 20%~50% of pine sawdust share, straw section account for the 20%~50% of husk share.The present invention is in pine sawdust and husk basis
The upper formula for further improving smoke solution, promotes the flavor quality of toasted garlic.
Preferably, by weight percentage, the sootiness dilution includes: smoke solution 0.8%~1.2% as described above,
The garlic 5%~15% smashed to pieces, surplus are water.Wherein, the smoke solution is the smoke solution of the above-mentioned preparation of the present invention, described to smash
Broken garlic is the garlic powder for being smashed to pieces Common garlic, and water is deionized water.The sootiness dilution is specifically prepared
Step: the garlic smashed to pieces is mixed with deionized water；Then it is filtered processing and obtains filtrate；The cigarette is added into filtrate again
Fumeol is prepared.Contain garlic water in sootiness dilution of the present invention, viscosity can be increased, sootiness dilution is easier to
It is attached to garlic surface, is more likely formed toasted garlic flavor.
Specifically include in step C: the temperature and humidity in regulation roasting apparatus toasts garlic, adds during baking
Add smoke solution 1~6 time, each pallet adds 5~15g of smoke solution, guarantees the sootiness environment in roasting apparatus, when toasting one section
Between, baking terminates up to toasted garlic.It should be noted that adding smoke solution during baking also includes carrying out sprinkling sootiness to garlic
Dilution operation, specific fountain height can according in roasting apparatus humidity and garlic fire-cure situation determine.Meanwhile during this period
The sootiness dilution sprayed to garlic can be the sootiness dilution of various concentration, such as carry out 3 cigarettes of sprinkling to garlic
Smoked dilution, wherein be for the first time 0.8% sootiness dilution, be for the second time 1.0% sootiness dilution, be for the third time 1.2% cigarette
Smoked dilution.
Preferably, temperature described in the step C is 30~50 DEG C.Garlic is toasted at said temperatures, is guaranteed
The quality for the toasted garlic being prepared can also effectively improve production efficiency.
Preferably, humidity described in the step C is 60~70%, i.e., controls during baking opposite in roasting apparatus
Humidity is between 60~70%.The control humidity can be realized by spray smoke solution, so that garlic raw material will not be too fast
Dehydration influences product sensory and quality.
Preferably, the time of the baking is 24~72h.Compared with traditional processing toasted garlic technique, the present invention produces toasted garlic
Method highly shortened the production time.
The present invention also provides a kind of toasted garlics, wherein produces to obtain using the method for production toasted garlic as described above.Institute of the present invention
The fragrance for stating toasted garlic is equal or is a kind of high-quality toasted garlic better than traditional toasted garlic.
Below by specific embodiment, detailed description of the technical solution of the present invention.
Embodiment 1
Prepare smoke solution
Preparing material: 1kg pine sawdust, 4kg husk, 0.3kg pine needle section, 1.2kg straw section are mixed.
Pretreatment: the water content by soaking and drying regulation raw material, the water content of practical measurement raw material are 35.2%.
Destructive distillation: pretreated raw material is subjected to destructive distillation, condensing recovery resulting liquid under the conditions of 260 DEG C~420 DEG C
As smoke solution.
Embodiment 2
Prepare sootiness dilution
Mixing: fresh garlic is smashed to pieces, then garlic will be smashed described in 150g to pieces and mixed with 840g deionized water, is obtained
Mixed liquor.
Filtering: mixed liquor is then filtered processing and obtains filtrate.
Preparation sootiness dilution: the smoke solution that 10g embodiment 1 is prepared into is added into filtrate, sootiness dilution is prepared
Liquid.
Embodiment 3
Prepare toasted garlic
A, raw material is chosen: selecting fresh, circle reality, without mildew, the garlic without wound insect pest, and starts the cleaning processing；
B, classification is selected: will be by the processed garlic of step a, magnitude classification, large, medium and small classification is to be processed.
C, raw material top box: being attached in baking oven grid with the other garlic of middle rank, garlic will be put neatly, in layer, no
It can pressure pile.
D, smoke solution is sprayed: it is every to fill one layer when passing through step c, sootiness dilution prepared by embodiment 2 is sprayed, with leaching
It is wet to stop.
E: place smoke solution: in each placement tray of baking oven bottom surrounding, add smoke solution prepared by 10g embodiment 1 in
In pallet, middle mesh layer center placement tray adds 10g smoke solution in pallet.
F: baking: opening baking oven, and setting temperature is 45 DEG C, and humidity 65% carries out baking 48h, during which timing addition cigarette
Fumeol 3 times, each pallet 10g, baking terminates up to toasted garlic.
Test result analysis
The toasted garlic and toasted garlic produced by the invention that produced in conventional processes is obtained carry out GC-MS test respectively.Fig. 1 and Fig. 2
Spectrogram is tested for the GC-MS of above two toasted garlic.As it can be seen that using the method toasted garlic pole produced of production toasted garlic of the present invention
Retain traditional toasted garlic flavor to big degree, is a kind of high-quality toasted garlic.
Table 1 is toasted garlic produced by the invention (A) and traditional toasted garlic (B) volatile component qualification result.Qualification result shows
The volatile component that toasted garlic of the present invention contains is 30 kinds, and traditional toasted garlic is 25 kinds.As it can be seen that toasted garlic fragrance of the present invention
It is equal to or is better than traditional toasted garlic, is a kind of high-quality toasted garlic.
1 toasted garlic of the present invention (A) of table and traditional toasted garlic (B) volatile component qualification result (n=8)
Table 2 is the key odorant substance title and content in toasted garlic, and toasted garlic A is toasted garlic produced by the invention, and toasted garlic B is to pass
The toasted garlic of technique of uniting production.The present invention is to diallyl disulphide, Diallytrisin, two sulphur ring of 3,4- dimethyl -1,2-
The relative amount of pentenone is analyzed.Above-mentioned three kinds of substance total contents of toasted garlic A are greater than the above-mentioned three kinds of substances of toasted garlic B and always contain
Amount shows that present invention toasted garlic fragrance produced is equal or better than conventionally produced toasted garlic.
Key odorant substance title and content in 2 toasted garlic of table
The method of production toasted garlic of the present invention, garlic raw material point multilayer is placed in roasting apparatus, is repeatedly sprayed not
With the special smoke solution of dilution, smoke solution is placed in drying box, baking a period of time becomes toasted garlic.Production fire of the present invention
The method of garlic realizes the standardization large-scale production of toasted garlic, can accurately be controlled technological parameter, guarantees that product quality is equal
One.It is compared with the traditional method, the production time of the method for production toasted garlic of the present invention greatly shortens, while toasted garlic produced
Color and flavor quality are high, have the biggish market competitiveness and good commercial promise.
It should be understood that the application of the present invention is not limited to the above for those of ordinary skills can
With improvement or transformation based on the above description, all these modifications and variations all should belong to the guarantor of appended claims of the present invention
Protect range.
Claims (10)
1. a kind of method for producing toasted garlic characterized by comprising
Step A, garlic is placed in roasting apparatus；
Step B, sootiness dilution is sprayed to garlic, and places smoke solution in roasting apparatus；
Step C, the temperature and humidity regulated and controled in roasting apparatus toasts garlic, obtains toasted garlic.
2. the method for production toasted garlic according to claim 1, which is characterized in that before the step A further include:
Garlic is selected and cleaning treatment.
3. the method for production toasted garlic according to claim 1, which is characterized in that the roasting apparatus is air dry oven.
4. the method for production toasted garlic according to claim 1, which is characterized in that the smoke solution is by being by mass ratio
The pine sawdust and husk of 1:3~6 carry out destructive distillation and handle to obtain.
5. the method for production toasted garlic according to claim 4, which is characterized in that by weight percentage, the sootiness is dilute
Releasing liquid includes:
Smoke solution 0.8%~1.2%, the garlic 5%~15% smashed to pieces, surplus is water.
6. it is according to claim 1 production toasted garlic method, which is characterized in that in the step C, the temperature be 30~
50℃。
7. it is according to claim 1 production toasted garlic method, which is characterized in that in the step C, the humidity be 60~
70%.
8. the method for production toasted garlic according to claim 1, which is characterized in that further include in the step C, in the baking
It is added smoke solution 1-6 times during roasting.
9. the method for production toasted garlic according to claim 1, which is characterized in that the time of the baking is 24-72h.
10. a kind of toasted garlic, which is characterized in that produce to obtain using the method for producing toasted garlic as described in claim 1-9 is any.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810896230.9A CN109170660B (en) | 2018-08-08 | 2018-08-08 | Method for producing dried garlic and dried garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810896230.9A CN109170660B (en) | 2018-08-08 | 2018-08-08 | Method for producing dried garlic and dried garlic |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109170660A true CN109170660A (en) | 2019-01-11 |
| CN109170660B CN109170660B (en) | 2022-04-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810896230.9A Active CN109170660B (en) | 2018-08-08 | 2018-08-08 | Method for producing dried garlic and dried garlic |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783571A (en) * | 2012-10-26 | 2014-05-14 | 林侑岑 | Liquid-smoking tilapia fillet processing method |
| CN104509809A (en) * | 2015-01-26 | 2015-04-15 | 菏泽天鸿果蔬有限公司 | Production process for roasted garlic |
| CN107624860A (en) * | 2017-10-13 | 2018-01-26 | 江苏省中国科学院植物研究所 | It is a kind of to prepare the application of the method and smoke solution of smoke solution in bacon is prepared using walnut shell |
| JP2018057313A (en) * | 2016-10-04 | 2018-04-12 | キユーピー株式会社 | Garlic oil and method for producing the same |
| CN108142852A (en) * | 2016-12-03 | 2018-06-12 | 贵州王苗丫民族风味食品有限公司 | A kind of manufacture craft of sausage |
-
2018
- 2018-08-08 CN CN201810896230.9A patent/CN109170660B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783571A (en) * | 2012-10-26 | 2014-05-14 | 林侑岑 | Liquid-smoking tilapia fillet processing method |
| CN104509809A (en) * | 2015-01-26 | 2015-04-15 | 菏泽天鸿果蔬有限公司 | Production process for roasted garlic |
| JP2018057313A (en) * | 2016-10-04 | 2018-04-12 | キユーピー株式会社 | Garlic oil and method for producing the same |
| CN108142852A (en) * | 2016-12-03 | 2018-06-12 | 贵州王苗丫民族风味食品有限公司 | A kind of manufacture craft of sausage |
| CN107624860A (en) * | 2017-10-13 | 2018-01-26 | 江苏省中国科学院植物研究所 | It is a kind of to prepare the application of the method and smoke solution of smoke solution in bacon is prepared using walnut shell |
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| CN109170660B (en) | 2022-04-01 |
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