CN1110525A - Health-care garlic sauce and preparation method thereof - Google Patents
Health-care garlic sauce and preparation method thereof Download PDFInfo
- Publication number
- CN1110525A CN1110525A CN94104415A CN94104415A CN1110525A CN 1110525 A CN1110525 A CN 1110525A CN 94104415 A CN94104415 A CN 94104415A CN 94104415 A CN94104415 A CN 94104415A CN 1110525 A CN1110525 A CN 1110525A
- Authority
- CN
- China
- Prior art keywords
- garlic
- vinegar
- preparation
- soybean
- sesame oil
- 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.)
- Pending
Links
- 235000004611 garlic Nutrition 0.000 title claims abstract description 47
- 235000015067 sauces Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims description 13
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 46
- 235000021419 vinegar Nutrition 0.000 claims abstract description 17
- 239000000052 vinegar Substances 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 239000008159 sesame oil Substances 0.000 claims abstract description 14
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 235000019640 taste Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 2
- 208000037386 Typhoid Diseases 0.000 abstract description 2
- 208000001848 dysentery Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000001727 in vivo Methods 0.000 abstract description 2
- 206010022000 influenza Diseases 0.000 abstract description 2
- 201000008297 typhoid fever Diseases 0.000 abstract description 2
- 208000024172 Cardiovascular disease Diseases 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 230000000903 blocking effect Effects 0.000 abstract 1
- 230000000711 cancerogenic effect Effects 0.000 abstract 1
- 231100000315 carcinogenic Toxicity 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- -1 sulphite amine Chemical class 0.000 abstract 1
- 238000003786 synthesis reaction Methods 0.000 abstract 1
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000002265 prevention Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The garlic sauce mainly contains garlic, soybean, white sugar, vinegar and sesame oil, has sour-sweet type and salty type, good taste and special effects of preventing and treating typhoid, dysentery, influenza, cardiovascular diseases and blocking the synthesis of sulphite amine carcinogenic substances in vivo.
Description
The present invention relates to a kind of health garlic sauce and preparation method thereof.
Along with the raising gradually of consumers in general's dietary structure, people grow with each passing day to the demand of health-care nutritive food.From ancient times to the present, garlic to human body have diseases prevention significantly, the characteristics of curing the disease are generally acknowledged by people already, also not following tens kinds of the folk remedy of use the garlic diseases prevention, curing the disease, but, in daily life, people are not high to the intake of garlic, and it can only eat after putting in order food or being processed into mashed garlic slightly as flavouring; Simultaneously, because the peculiar smell that brings in the mouth is given in pungent of garlic itself and food back, it is edible to its also to have influenced people.
An object of the present invention is to provide a kind of health care characteristic that can either give full play to garlic, the garlic sauce that has particular tastes again.
Another object of the present invention provides a kind of preparation method of above-mentioned garlic sauce.
Contain garlic, soybean, white sugar, vinegar and sesame oil in this garlic sauce, wherein because the content difference of white sugar, vinegar, sesame oil can be divided into sour-sweet type and saline taste type, the weight proportion of each component is as follows in the described sour-sweet type garlic sauce:
Garlic 95-105
Soybean 5-15
White sugar 20-30
Vinegar 10-20
Sesame oil 0.5-10
The weight proportion of each component is as follows in the described saline taste type garlic sauce:
Garlic 95-105
Soybean 5-15
White sugar 3-10
Vinegar 3-10
Sesame oil 0.5-7
Vinegar in the described proportioning is preferably mature vinegar.
This garlic sauce, good mouthfeel has and improves a poor appetite, to preventing and treating in vivo synthetic of typhoid fever, dysentery, influenza, disease such as cardiovascular and blocking-up sulfurous amine carcinogenic substance special effect is arranged all, can make the people full of vitality, eliminates tiredly, builds up health.
Described garlic sauce is like this preparation: garlic is scalded, pickles and grind with hot water, wear into slurry after soybean is boiled heat, add garlic, sweet and sour and sesame oil in this soya-bean milk, stirring is finished product.
The curing process of garlic described in this preparation method can be that garlic after scalding and an amount of salt and a spot of water (being preferably cold water) are stirred evenly into altar, with an amount of salt cover, stirs up and down once after pickled 5-10 days, gets final product in pickled again 25-35 days.
The salt amount of using in the curing process of garlic described in this preparation method can be according to the sour-sweet type of garlic sauce and the difference of saline taste type, the garlic sauce of sour-sweet type needs the parts by weight of adding salt in curing process be 7-17, and saline taste type garlic sauce needs the parts by weight of adding salt in curing process be 15-25.
The preparation method of this garlic sauce is scientific and reasonable, is simple and easy to join, and has promptly utilized the health care composition of garlic fully, again owing to add other seasoning composition, makes it have sweet and sour taste, characteristics that saline taste is dense.
Just the present invention is described in more detail below in conjunction with implementing.
Embodiment
A kind of sour-sweet type health garlic sauce, it contains garlic, soybean, white sugar, mature vinegar and sesame oil, and wherein the shared parts by weight of each component are as follows:
Garlic 100Kg
Soybean 10Kg
White sugar 25Kg
Mature vinegar 15Kg
Sesame oil 1Kg
During preparation, after earlier garlic being scalded with hot water, mix thoroughly with 10Kg salt and a spot of cold water, go into altar, use the 2Kg salt cover again, open altar after pickled 1 week, stir up and down once, front cover grinds after pickled 30 days again; Wear into slurry after soybean boiled, in slurry, add the garlic, white sugar, mature vinegar and the sesame oil that grind and fully stir and be finished product.
Claims (7)
1, a kind of sour-sweet type health garlic sauce is characterized in that it contains garlic, soybean, white sugar, vinegar and sesame oil, and wherein the shared parts by weight of each component are as follows:
Garlic 95-105
Soybean 5-15
White sugar 20-30
Vinegar 10-20
Sesame oil 0.5-10
2, a kind of saline taste type health garlic sauce is characterized in that it contains garlic, soybean, white sugar, vinegar and sesame oil, and wherein the shared parts by weight of each component are as follows:
Garlic 95-105
Soybean 5-15
White sugar 3-10
Vinegar 3-10
Sesame oil 0.5-7
3, health garlic sauce as claimed in claim 1 or 2 is characterized in that described vinegar is mature vinegar.
4, the preparation method of health garlic sauce as claimed in claim 1 or 2 pickles, grinds after it is characterized in that garlic scalded with hot water; Wear into slurry after soybean boiled; In this slurry, add garlic, white sugar, vinegar and the sesame oil that grinds, stir.
5, preparation method as claimed in claim 4 is characterized in that described curing process is that garlic after scalding and an amount of salt and a spot of water are stirred evenly into altar, with an amount of salt cover, stirs once pickled again 25-35 days up and down after pickled 5-10 days.
6, preparation method as claimed in claim 5 is characterized in that the shared parts by weight of salt amount that use in the curing process are 7-17.
7, preparation method as claimed in claim 5 is characterized in that the shared parts by weight of salt amount that use in the curing process are 15-25.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94104415A CN1110525A (en) | 1994-04-23 | 1994-04-23 | Health-care garlic sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94104415A CN1110525A (en) | 1994-04-23 | 1994-04-23 | Health-care garlic sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1110525A true CN1110525A (en) | 1995-10-25 |
Family
ID=5031572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94104415A Pending CN1110525A (en) | 1994-04-23 | 1994-04-23 | Health-care garlic sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1110525A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050978C (en) * | 1996-10-23 | 2000-04-05 | 张玉安 | Vinegar pickled bean product |
| CN1118296C (en) * | 1998-05-29 | 2003-08-20 | 刘存泽 | Balsam pear keeping-in-mouth tablet and its prepn. method |
| CN105309853A (en) * | 2014-08-04 | 2016-02-10 | 张开莲 | Bulbus allii macrostemonis jam and preparation method thereof |
| CN107712832A (en) * | 2017-11-14 | 2018-02-23 | 江苏徐淮地区徐州农业科学研究所(江苏徐州甘薯研究中心) | A kind of bread is smeared and uses garlic sauce and its processing method |
-
1994
- 1994-04-23 CN CN94104415A patent/CN1110525A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050978C (en) * | 1996-10-23 | 2000-04-05 | 张玉安 | Vinegar pickled bean product |
| CN1118296C (en) * | 1998-05-29 | 2003-08-20 | 刘存泽 | Balsam pear keeping-in-mouth tablet and its prepn. method |
| CN105309853A (en) * | 2014-08-04 | 2016-02-10 | 张开莲 | Bulbus allii macrostemonis jam and preparation method thereof |
| CN107712832A (en) * | 2017-11-14 | 2018-02-23 | 江苏徐淮地区徐州农业科学研究所(江苏徐州甘薯研究中心) | A kind of bread is smeared and uses garlic sauce and its processing method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |