CN1107307A - Mashed garlic condiment and producing process thereof - Google Patents
Mashed garlic condiment and producing process thereof Download PDFInfo
- Publication number
- CN1107307A CN1107307A CN94112054A CN94112054A CN1107307A CN 1107307 A CN1107307 A CN 1107307A CN 94112054 A CN94112054 A CN 94112054A CN 94112054 A CN94112054 A CN 94112054A CN 1107307 A CN1107307 A CN 1107307A
- Authority
- CN
- China
- Prior art keywords
- garlic
- mashed garlic
- mashed
- head
- seasoning
- 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.)
- Granted
Links
- 235000004611 garlic Nutrition 0.000 title claims abstract description 55
- 235000013409 condiments Nutrition 0.000 title abstract description 5
- 238000000034 method Methods 0.000 title description 2
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 54
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000021438 curry Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 230000009849 deactivation Effects 0.000 claims description 7
- 238000004332 deodorization Methods 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000015193 tomato juice Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 244000016633 Nothoscordum inodorum Species 0.000 claims description 2
- 235000001314 Nothoscordum inodorum Nutrition 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 239000010647 garlic oil Substances 0.000 claims description 2
- 239000004278 EU approved seasoning Substances 0.000 claims 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 230000002779 inactivation Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 201000009030 Carcinoma Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Different mashed garlic products as condiment such as mashed garlic with piquant sauce, sweet white mashed garlic, white vinegar one, hot one, curry one, etc are made up through heating cleaned garlic cloves at 70-100 deg.C for at least 30 s for deactivating and deodouring, mashing, and mixing with table salt, gourmet powder, hot pepper, Chinese prickly ash, curry, etc.
Description
The present invention relates to a kind of seasoning and production method thereof, specifically, it is a kind of mashed garlic condiment and production technology thereof.
Mashed garlic is flavouring, is again a kind of health care dietotherapy good merchantable brand, and it is cold to have a digestive powder, help digestion and in, pesticide-germicide and reduce blood fat, prevent blood vessel scleratheroma and effect such as bring high blood pressure down, to the treatment cutaneum carcinoma, the carcinoma of the rectum, cancer of the stomach also have tangible curative effect.
But because the stink of mashed garlic makes the trencherman feel to be difficult to accept; The mashed garlic that crushes simultaneously is because the effect of enzyme causes the generation of mashed garlic variable color and aerogenesis and strong acid easily.
In order to overcome above-mentioned shortcoming, the present inventor studies by effort for many years, and mashed garlic condiment of the present invention and production technology thereof successfully are provided finally.
Above-mentioned purpose of the present invention realizes in the following manner:
A kind of technology of producing mashed garlic seasoning, comprise the head of garlic is removed the stem base of a fruit and skin, and be ground into mashed garlic, it is characterized in that may further comprise the steps: at least 30 seconds of deactivation deodorization 1) complete the hot water of the described head of garlic by 70 ℃-100 ℃, 2) will complete the again head of garlic of deactivation deodorization is ground into mashed garlic, and adds that an amount of to be selected from salt, monosodium glutamate, capsicum, Chinese prickly ash, curry, tomato juice, pepper powder, bruised ginger, vinegar, sesame oil and/or edible oil formulated.
It is characterized in that also comprising and filter and/or the squeezing step.
A kind of mashed garlic seasoning is characterized in that comprising the head of garlic through the deactivation deodorization that completes is ground into mashed garlic, and adds an amount of salt, monosodium glutamate, capsicum, Chinese prickly ash, curry, tomato juice, pepper powder, bruised ginger, vinegar, sesame oil and/or the edible oil of being selected from therein.
Its feature is that also described finished product is the mashed garlic seasoning through filtering and/or squeezing.
Advantage of the present invention is significantly, after the inactivation treatment that completes of the head of garlic through 70 ℃ of-100 ℃ of hot water, owing to make the allinnase inactivation, has guaranteed that mashed garlic does not have stink and nondiscolouring and aerogenesis.Though it is its technology is simple, very practical and have great economic benefit, the difficult problem of variable color and aerogenesis and stink when it has solved head of garlic long term storage.Simultaneously, the mashed garlic series flavouring by the head of garlic of described processing is made has all good advantages of color, simultaneously, has also preserved the characteristics of the food and medicament dual-purpose of garlic goods, and has been subjected to domestic and international eater's welcome deeply.
Below, with the present invention is described in further detail in conjunction with specific embodiments, so that advantage of the present invention is more obvious.
Embodiment 1:
With the removal stem base of a fruit of 100 parts of weight and the head of garlic of skin, be placed at least 30 seconds in 70 ℃-100 ℃ the hot water, will in the mashed garlic that the above-mentioned head of garlic that completes the deactivation deodorization is ground into, add the back metering and vacuum-packed of sterilizing after an amount of one or more batching allotments that are selected from salt, monosodium glutamate, capsicum, Chinese prickly ash, curry, tomato juice, pepper powder, bruised ginger, vinegar, sesame oil and/or the edible oil again.
Embodiment 2:
Above-mentioned finished product is carried out metering filling and vacuum sterilization packing by the filter cloth filtration and/or after squeezing sterilization.
The foregoing description only for illustrative purposes; by embodiment 1 and/or 2; can produce the mashed garlic series of products; comprise: mashed white garlic, spicy mashed garlic, tomato juice mashed garlic, curried mashed garlic, light-coloured vinegar mashed garlic, ginger juice mashed garlic and mashed garlic oil etc.; and protection scope of the present invention will embody in claims.
Claims (5)
1, a kind of technology of producing mashed garlic seasoning comprises the head of garlic is removed stem, the base of a fruit and skin, and is ground into mashed garlic, it is characterized in that may further comprise the steps: at least 30 seconds of deactivation deodorization 1) complete the hot water of the described head of garlic by 70 ℃-100 ℃; 2) will complete the again head of garlic of deactivation deodorization is ground into mashed garlic, and adds that an amount of to be selected from salt, monosodium glutamate, capsicum, Chinese prickly ash, curry, tomato juice, pepper powder, bruised ginger, vinegar, sesame oil and/or edible oil formulated.
2, mashed garlic as claimed in claim 1 is transferred the production technology of product, it is characterized in that also comprising filtering and/or the squeezing step.
3, a kind of mashed garlic seasoning is characterized in that comprising the mashed garlic that the head of garlic through the deactivation deodorization that completes is ground into, and adds an amount of salt, monosodium glutamate, capsicum, Chinese prickly ash, curry, tomato juice, pepper powder, bruised ginger, vinegar, sesame oil and/or the edible oil of being selected from therein.
4, mashed garlic seasoning as claimed in claim 3 is characterized in that described finished product is the mashed garlic seasoning through filtering and/or squeezing.
5, as claim 3 or 4 described mashed garlic seasonings, it is characterized in that comprising mashed white garlic, spicy mashed garlic, tomato juice mashed garlic, curried mashed garlic, light-coloured vinegar mashed garlic, ginger juice mashed garlic or mashed garlic oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94112054A CN1057433C (en) | 1994-02-26 | 1994-02-26 | Mashed garlic condiment and producing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94112054A CN1057433C (en) | 1994-02-26 | 1994-02-26 | Mashed garlic condiment and producing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1107307A true CN1107307A (en) | 1995-08-30 |
| CN1057433C CN1057433C (en) | 2000-10-18 |
Family
ID=5035865
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94112054A Expired - Fee Related CN1057433C (en) | 1994-02-26 | 1994-02-26 | Mashed garlic condiment and producing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1057433C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301057B (en) * | 2008-06-27 | 2011-10-19 | 于秀珠 | Seasoning powder |
| CN102228205A (en) * | 2011-06-13 | 2011-11-02 | 连云港百福来食品有限公司 | Production method of frozen garlic spread stored in caddy |
| CN102266017A (en) * | 2011-08-18 | 2011-12-07 | 李金明 | Green mashed garlic |
| CN104413379A (en) * | 2013-09-10 | 2015-03-18 | 贵州省务川华荣山食品厂 | Garlic sauce |
| CN104522602A (en) * | 2014-12-10 | 2015-04-22 | 北京市农林科学院 | Preparation method of mashed Laba garlic |
| CN105767970A (en) * | 2016-03-25 | 2016-07-20 | 镇远县蔡酱坊 | Low-salt and low-fat minced garlic chili and production process thereof |
| CN107006809A (en) * | 2017-04-11 | 2017-08-04 | 江南大学 | A kind of vinegar onion product and preparation method for having an effect for reducing blood fat |
| CN107019193A (en) * | 2016-02-01 | 2017-08-08 | 范明亮 | The formula of a kind of medical and edible mashed garlic liquid and the device for containing its utensil |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1021762C (en) * | 1991-04-29 | 1993-08-11 | 刘波涛 | Processing method of honey-processed garlic slices |
| JPH0817671B2 (en) * | 1991-09-18 | 1996-02-28 | 功 境 | Garlic / green onion odor treatment method |
| CN1077854A (en) * | 1992-04-21 | 1993-11-03 | 成都军区昆明总医院 | Deodorization process for garlics |
-
1994
- 1994-02-26 CN CN94112054A patent/CN1057433C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301057B (en) * | 2008-06-27 | 2011-10-19 | 于秀珠 | Seasoning powder |
| CN102228205A (en) * | 2011-06-13 | 2011-11-02 | 连云港百福来食品有限公司 | Production method of frozen garlic spread stored in caddy |
| CN102228205B (en) * | 2011-06-13 | 2013-02-27 | 连云港百福来食品有限公司 | Production method of frozen garlic spread stored in caddy |
| CN102266017A (en) * | 2011-08-18 | 2011-12-07 | 李金明 | Green mashed garlic |
| CN104413379A (en) * | 2013-09-10 | 2015-03-18 | 贵州省务川华荣山食品厂 | Garlic sauce |
| CN104522602A (en) * | 2014-12-10 | 2015-04-22 | 北京市农林科学院 | Preparation method of mashed Laba garlic |
| CN107019193A (en) * | 2016-02-01 | 2017-08-08 | 范明亮 | The formula of a kind of medical and edible mashed garlic liquid and the device for containing its utensil |
| CN105767970A (en) * | 2016-03-25 | 2016-07-20 | 镇远县蔡酱坊 | Low-salt and low-fat minced garlic chili and production process thereof |
| CN107006809A (en) * | 2017-04-11 | 2017-08-04 | 江南大学 | A kind of vinegar onion product and preparation method for having an effect for reducing blood fat |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1057433C (en) | 2000-10-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: SHANGHAI KESIDA FOOD CO., LTD. Free format text: FORMER OWNER: SHANGHAI SIMEISI JINQIAO HEALTH PRODUCTS CO., LTD. Effective date: 20041119 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20041119 Address after: 200124, No. three, Pu 48 Road, Pudong, Shanghai Patentee after: Shanghai Star Food Co., Ltd. Address before: 201206 No. 981 Jinqiao Road, Shanghai, Pudong Patentee before: Simeisi Jinqiao Health-Care Products Co., Ltd., Shanghai |
|
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |