CN109222018A - A kind of sour-sweet garlic of delicious and crisp and preparation method thereof - Google Patents
A kind of sour-sweet garlic of delicious and crisp and preparation method thereof Download PDFInfo
- Publication number
- CN109222018A CN109222018A CN201710562485.7A CN201710562485A CN109222018A CN 109222018 A CN109222018 A CN 109222018A CN 201710562485 A CN201710562485 A CN 201710562485A CN 109222018 A CN109222018 A CN 109222018A
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- China
- Prior art keywords
- garlic
- cure
- crisp
- delicious
- sour
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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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides sour-sweet garlic of a kind of delicious and crisp and preparation method thereof, it is to select garlic, cleans, dry surface moisture content；Clean up sealable container；Then marinade liquid is prepared；Cure is compressed in a reservoir, marinade liquid is added and floods cure；Sealed container port 3-6 days, the tender garlic of acid can be obtained.The garlic for being not suitable for stir-frying and eating is become the tender palatable sauerkraut of acid by the present invention；Short-term training, it can be served within 3-6 days (according to weather temperature).
Description
Technical field
The present invention relates to sauerkraut, specifically a kind of sour-sweet garlic of delicious and crisp and preparation method thereof.
Background technique
Sauerkraut is people's one planting vegetables of generally liking eating, its tasty and refreshing, appetizing is gone with rice.There are many method for salting of sauerkraut, but pass
Salting period needed for the method for salting of system is too long, and it is partially gloomy that gained acid product have plenty of color, has plenty of not crisp not tasty and refreshing.
Garlic eats that rear oral cavity is highly seasoned, and vast majority of people does not like eats because having acid, can will be pungent after salting into saccharic acid garlic down
Taste removal forms deliciousness.
Summary of the invention
The purpose of the present invention is in order to overcome the deficiencies of the prior art, and provide a kind of sour-sweet garlic of delicious and crisp and its production side
Method.
Realizing the technical solution of the object of the invention is:
A kind of production method of the sour-sweet garlic of delicious and crisp, includes the following steps:
(1) it prepares cure: selecting fresh and tender garlic, clean, dry surface moisture content；
(2) sealable container is cleaned up；
(3) preparation marinade liquid；
(4) cure is compressed in a reservoir, marinade liquid is added and floods cure；
(5) sour garlic can be obtained in sealed container port 3-6 days.
The marinade liquid, materials and materials weight proportion are as follows:
Rice washing water or cold water 400-500g, saccharomycete 1-1.5g, sugared 2-4g, 9 degree of rice vinegar 0.5-1g, salt 3-5g.
The dosage of the marinade liquid is subject to can flood cure in a sealed container.
The invention has the advantages that 1. garlics for being not suitable for stir-frying and eating become the tender palatable sauerkraut of acid；2. rapid-result, 3-6 days (roots
According to weather temperature) it can be served；3. marinated sauerkraut Huang is refreshing, delicious and crisp.
Specific embodiment
A kind of production method of the sour-sweet garlic of delicious and crisp, comprises the concrete steps that:
1. raw material selects garlic, cleans, dry surface moisture content；
2. preparation marinade liquid: take 1g saccharomycete, 3g sugar, with warm water 20g by sugar it is miscible with saccharomycete together with, cross 15-20 and divide
Clock, is added 9 degree of rice vinegar 1g, salt 3g, and rice washing water or cold water 430g are mixed；
3. cure is pressed on, one salable, in the container that cleans up；
4. marinade liquid is poured into container, marinade liquid is made to flood cure；
5. sealed container port obtains the tender palatable garlic of acid for 4 days.
Claims (4)
1. a kind of production method of the sour-sweet garlic of delicious and crisp, it is characterized in that: including the following steps:
(1) it prepares cure: selecting fresh and tender garlic, clean, dry surface moisture content；
(2) sealable container is cleaned up；
(3) preparation marinade liquid；
(4) cure is compressed in a reservoir, marinade liquid is added and floods cure；
(5) the tender garlic of acid can be obtained in sealed container port 3-6 days.
2. manufacturing method according to claim 1, it is characterized in that: the marinade liquid, materials and materials parts by weight are matched
Than are as follows:
Rice washing water or cold water 400-500g, saccharomycete 0.5-1g, sugared 2-4g, 9 degree of rice vinegar 0.5-1g, salt 3-5g, when preparation,
It is first with 20g warm water that sugar and saccharomycete is miscible, rice vinegar, salt and cold water are added after 20-30 minutes to be mixed.
3. manufacturing method according to claim 1, characterized in that the dosage of the marinade liquid is in a sealed container can
It floods subject to cure.
4. the sour-sweet garlic of delicious and crisp of the method production with one of claim 1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710562485.7A CN109222018A (en) | 2017-07-11 | 2017-07-11 | A kind of sour-sweet garlic of delicious and crisp and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710562485.7A CN109222018A (en) | 2017-07-11 | 2017-07-11 | A kind of sour-sweet garlic of delicious and crisp and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109222018A true CN109222018A (en) | 2019-01-18 |
Family
ID=65083508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710562485.7A Withdrawn CN109222018A (en) | 2017-07-11 | 2017-07-11 | A kind of sour-sweet garlic of delicious and crisp and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109222018A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1443477A (en) * | 2002-03-07 | 2003-09-24 | 成都新繁食品有限公司 | Method for preparing pickles by using green functional microbe (microbial pool) fermentation |
| KR20070044598A (en) * | 2005-10-25 | 2007-04-30 | 구성학 | Method of pepper-bean from fermented ginseng |
| CN102178197A (en) * | 2011-05-03 | 2011-09-14 | 马汝慧 | Method for processing sweet and sour garlic |
| CN103082247A (en) * | 2011-10-31 | 2013-05-08 | 刘水燕 | Preparation method of sweet and sour garlic |
| CN105455073A (en) * | 2015-12-01 | 2016-04-06 | 陈玉海 | Pickling method of flavored garlic |
| CN105851986A (en) * | 2016-04-29 | 2016-08-17 | 任大勇 | Garlic bulb |
| CN105876700A (en) * | 2016-04-29 | 2016-08-24 | 任大勇 | Oil-pickled chili |
| CN106235153A (en) * | 2016-08-01 | 2016-12-21 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Bulbus Allii |
-
2017
- 2017-07-11 CN CN201710562485.7A patent/CN109222018A/en not_active Withdrawn
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1443477A (en) * | 2002-03-07 | 2003-09-24 | 成都新繁食品有限公司 | Method for preparing pickles by using green functional microbe (microbial pool) fermentation |
| KR20070044598A (en) * | 2005-10-25 | 2007-04-30 | 구성학 | Method of pepper-bean from fermented ginseng |
| CN102178197A (en) * | 2011-05-03 | 2011-09-14 | 马汝慧 | Method for processing sweet and sour garlic |
| CN103082247A (en) * | 2011-10-31 | 2013-05-08 | 刘水燕 | Preparation method of sweet and sour garlic |
| CN105455073A (en) * | 2015-12-01 | 2016-04-06 | 陈玉海 | Pickling method of flavored garlic |
| CN105851986A (en) * | 2016-04-29 | 2016-08-17 | 任大勇 | Garlic bulb |
| CN105876700A (en) * | 2016-04-29 | 2016-08-24 | 任大勇 | Oil-pickled chili |
| CN106235153A (en) * | 2016-08-01 | 2016-12-21 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Bulbus Allii |
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| 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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190118 |