CN112167608A - Mashed garlic sauce, production process of mashed garlic sauce and production process of mashed garlic shrimps - Google Patents
Mashed garlic sauce, production process of mashed garlic sauce and production process of mashed garlic shrimps Download PDFInfo
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- CN112167608A CN112167608A CN202011145101.XA CN202011145101A CN112167608A CN 112167608 A CN112167608 A CN 112167608A CN 202011145101 A CN202011145101 A CN 202011145101A CN 112167608 A CN112167608 A CN 112167608A
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- garlic
- edible oil
- sauce
- minced
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 161
- 235000004611 garlic Nutrition 0.000 title claims abstract description 161
- 235000015067 sauces Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 241000143060 Americamysis bahia Species 0.000 title claims abstract description 10
- 241000209094 Oryza Species 0.000 claims abstract description 54
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 54
- 235000009566 rice Nutrition 0.000 claims abstract description 54
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 41
- 235000013339 cereals Nutrition 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 229940029982 garlic powder Drugs 0.000 claims abstract description 9
- 239000008187 granular material Substances 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 210000003097 mucus Anatomy 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 9
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 240000007087 Apium graveolens Species 0.000 claims description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 2
- 235000010591 Appio Nutrition 0.000 claims description 2
- 244000003416 Asparagus officinalis Species 0.000 claims description 2
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 2
- 240000008067 Cucumis sativus Species 0.000 claims description 2
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 235000009849 Cucumis sativus Nutrition 0.000 claims 1
- 240000006499 Flammulina velutipes Species 0.000 claims 1
- 235000016640 Flammulina velutipes Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 5
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000021398 garlic paste Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a minced garlic sauce, a production process of the minced garlic sauce and a production process of minced garlic shrimps, wherein the production process of the minced garlic sauce comprises the following steps: step 1, peeling garlic, processing to obtain garlic rice, and chopping the garlic rice into particles to obtain garlic rice grains; step 2, soaking the garlic rice grains obtained in the step 1 in clear water, washing the garlic rice grains with running water until no mucus exists on the surfaces of the garlic rice grains, and removing water; step 3, heating the edible oil to 160-170 ℃, adding the dehydrated garlic kernels in the step 2 into the edible oil, firstly adding a part of the garlic kernels into the edible oil, stirring the edible oil until the garlic kernels in the edible oil become yellow and float on the surface of the edible oil, then adding the rest garlic kernels into the edible oil, continuously frying for 0.5-1min, stopping heating the edible oil, and cooling to room temperature; and 4, adding salt, chicken essence, white granulated sugar and cooked garlic powder into the garlic granules cooled in the step 3, and uniformly stirring to obtain the minced garlic sauce. The garlic sauce and garlic shrimp produced by the process have stronger garlic flavor.
Description
Technical Field
The invention relates to a minced garlic sauce, a production process of the minced garlic sauce and a production process of minced garlic shrimps.
Background
The minced garlic sauce has enough garlic fragrance, is more convenient for cooking dishes, and can be matched with minced garlic to prepare dishes such as minced garlic vermicelli, baby dish, minced garlic vermicelli, steamed scallop, minced garlic shrimp and other various foods regardless of meat, seafood shells, fish or vegetables.
The main reason for matching minced garlic with such a large number of food materials is that garlic has the functions of removing fishy smell, improving fragrance and increasing freshness, and if the preparation of the minced garlic sauce is unsuccessful in exciting the fragrance of garlic, the minced garlic sauce loses the fragrance.
Disclosure of Invention
In order to solve the technical problems, the invention provides garlic sauce with sufficient fragrance, a production process of the garlic sauce and a production process of garlic shrimps.
A production process of minced garlic sauce comprises the following steps:
step 1, peeling garlic, processing to obtain garlic rice, and chopping the garlic rice into particles to obtain garlic rice grains;
step 2, soaking the garlic rice grains obtained in the step 1 in clear water, washing the garlic rice grains with running water until no mucus exists on the surfaces of the garlic rice grains, and removing water;
step 3, heating the edible oil to 160-170 ℃, adding the dehydrated garlic kernels in the step 2 into the edible oil, firstly adding a part of the garlic kernels into the edible oil, stirring the edible oil until the garlic kernels in the edible oil become yellow and float on the surface of the edible oil, then adding the rest garlic kernels into the edible oil, continuously frying for 0.5-1min, stopping heating the edible oil, and cooling to room temperature;
and 4, adding salt, chicken essence, white granulated sugar and cooked garlic powder into the garlic granules cooled in the step 3, and uniformly stirring to obtain the minced garlic sauce.
Preferably, the garlic rice grains in the step 2 are soaked in clear water for 20-30 min.
Preferably, the garlic clove granule dehydration method in the step 2 is as follows: dewatering the washed garlic rice grains in a centrifuge for 0.5-1 min.
Preferably, the mass ratio of the edible oil to the dehydrated garlic rice grains in the step 3 is 2-3: 1.
Preferably, the mass ratio of the garlic rice grains fried in the edible oil to the garlic rice grains fried in the edible oil is 1-3: 1.
Preferably, the mass ratio of the garlic rice grains, the salt, the chicken essence, the white granulated sugar and the cooked garlic powder in the step 4 is 1:0.02-0.03:0.01-0.03:0.005-0.01: 0.003-0.08.
A mashed garlic sauce is prepared by the above production process.
A production process of minced garlic shrimps comprises the following specific processes:
sequentially adding auxiliary materials, butterfly shrimps and the minced garlic sauce as claimed in claim 8 into a container, then injecting soup stock into the container, and sealing.
Preferably, the auxiliary materials comprise one or more of needle mushroom, celery, lotus root slices, cucumber, asparagus and mushroom.
Preferably, the soup stock is prepared by decocting chicken bone and pig bone.
The soup stock is prepared by decocting chicken frames, pig bones and water, and the mass ratio of the chicken frames to the pig bones to the water is 3:1: 30.
The garlic cloves are chopped into garlic clove granules, so that the taste of the minced garlic sauce is ensured, the fragrance of garlic is kept in the garlic clove granules, and the loss of the fragrance of garlic caused by crushing garlic rice granules by using a stirrer is avoided;
soaking Bulbus Allii, washing mucus, and frying to remove bitter taste of Bulbus Allii;
the garlic clove is divided into two parts, wherein one part is fried to be yellow, the other part is fried for 0.5-1min, and the fried garlic clove is not completely cooked for 0.5-1min, so that the finally prepared garlic sauce has the mouthfeel of cooked garlic and raw garlic, simultaneously the spicy taste and the garlic taste of one part of raw garlic are kept, the garlic fragrance of the garlic sauce is favorably improved, and the phenomenon that the taste of the raw garlic is excessively choked to influence the eating experience is avoided;
after being cooled, the fried garlic rice grains are uniformly stirred with the salt, the chicken essence, the white granulated sugar and the cooked garlic powder to obtain salty fragrance, the garlic fragrance is further improved, and the influence of the garlic rice grains with over-high temperature on the taste of the salt, the chicken essence, the white granulated sugar and the cooked garlic powder is avoided.
In the preparation process of the minced garlic shrimp, the product with the same specification can be produced by adjusting the content of the soup stock filled into the container.
The foregoing is a summary of the present invention, and in order to provide a clear understanding of the technical means of the present invention and to be implemented in accordance with the present specification, the following is a detailed description of the preferred embodiments of the present invention. Specific embodiments of the present invention are given in detail by the following examples.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention. The present invention is more particularly described in the following paragraphs by way of example. Advantages and features of the present invention will become apparent from the following description and from the claims.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
Example 1
The production process of the minced garlic shrimp provided in the embodiment 1 specifically comprises the following steps:
step 1, peeling garlic, processing to obtain garlic rice, and chopping the garlic rice into particles to obtain garlic rice grains;
step 2, soaking the garlic rice grains obtained in the step 1 in clear water for 20min, washing the garlic rice grains with running water until no mucus exists on the surfaces of the garlic rice grains, and adding the garlic rice grains into a centrifuge for dehydration for 0.5 min;
step 3, heating the edible oil to 160-;
and 4, taking 100g of the garlic granules cooled in the step 3, adding 2g of salt, 1g of chicken essence, 0.5g of white granulated sugar and 0.3g of cooked garlic powder, and uniformly stirring to obtain the minced garlic sauce.
Example 2
The production process of minced garlic shrimps provided in example 2 specifically comprises the following steps:
step 1, peeling garlic, processing to obtain garlic rice, and chopping the garlic rice into particles to obtain garlic rice grains;
step 2, soaking the garlic rice grains obtained in the step 1 in clear water for 30min, washing the garlic rice grains with running water until no mucus exists on the surfaces of the garlic rice grains, and adding the garlic rice grains into a centrifuge for dewatering for 1 min;
step 3, heating the edible oil to 160-;
comparative example
The production process of the minced garlic shrimp provided by the comparative example specifically comprises the following steps:
step 1, peeling garlic, processing to obtain garlic rice, and chopping the garlic rice into particles to obtain garlic rice grains;
step 2, soaking the garlic rice grains obtained in the step 1 in clear water for 20min, washing the garlic rice grains with running water until no mucus exists on the surfaces of the garlic rice grains, and adding the garlic rice grains into a centrifuge for dehydration for 0.5 min;
step 3, heating the edible oil to 160-170 ℃, adding the garlic kernels dehydrated in the step 2 into the edible oil, adding all the garlic kernels into the edible oil, stirring the edible oil until the garlic kernels in the edible oil become yellow and float on the surface of the edible oil, stopping heating the edible oil, and cooling to room temperature;
and 4, taking 100g of the garlic granules cooled in the step 3, adding 2g of salt, 1g of chicken essence, 0.5g of white granulated sugar and 0.3g of cooked garlic powder, and uniformly stirring to obtain the minced garlic sauce.
The results of tasting the garlic pastes described in examples 1 and 2 and the comparative example, respectively, are shown in table 1 below.
| Taste of the product | Garlic incense | Taste of the product | |
| Example 1 | Soft glutinous rice with granular sensation | Rich in flavor | Moderate salty taste |
| Example 2 | Sense of particle | Rich in flavor | Slightly heavy taste |
| Comparative example | Soft glutinous rice | Bland taste | Moderate salty taste |
As can be seen from the results in table 1, compared with the comparative example, the garlic sauce prepared by the method disclosed in this example has stronger garlic flavor, the present application can adjust the taste of the garlic sauce by adjusting the garlic cloves added with the edible oil first and then with the edible oil, and can adjust the taste of the garlic sauce by adjusting the amount of the seasoning added to the fried garlic cloves, so as to be suitable for people with different requirements;
the foregoing is merely a preferred embodiment of the invention and is not intended to limit the invention in any manner; those of ordinary skill in the art can readily practice the present invention as described herein; however, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the scope of the invention as defined by the appended claims; meanwhile, any changes, modifications, and evolutions of the equivalent changes of the above embodiments according to the actual techniques of the present invention are still within the protection scope of the technical solution of the present invention.
Claims (10)
1. The production process of the minced garlic sauce is characterized by comprising the following steps of:
step 1, peeling garlic, processing to obtain garlic rice, and chopping the garlic rice into particles to obtain garlic rice grains;
step 2, soaking the garlic rice grains obtained in the step 1 in clear water, washing the garlic rice grains with running water until no mucus exists on the surfaces of the garlic rice grains, and removing water;
step 3, heating the edible oil to 160-170 ℃, adding the dehydrated garlic kernels in the step 2 into the edible oil, firstly adding a part of the garlic kernels into the edible oil, stirring the edible oil until the garlic kernels in the edible oil become yellow and float on the surface of the edible oil, then adding the rest garlic kernels into the edible oil, continuously frying for 0.5-1min, stopping heating the edible oil, and cooling to room temperature;
and 4, adding salt, chicken essence, white granulated sugar and cooked garlic powder into the garlic granules cooled in the step 3, and uniformly stirring to obtain the minced garlic sauce.
2. The process for producing minced garlic sauce according to claim 1, wherein the time for soaking the garlic rice grains in the clean water in the step 2 is 20-30 min.
3. The process for producing minced garlic sauce according to claim 1, wherein the method for dehydrating the garlic cloves in the step 2 comprises: dewatering the washed garlic rice grains in a centrifuge for 0.5-1 min.
4. The production process of minced garlic sauce as claimed in claim 1, wherein the mass ratio of the edible oil to the dehydrated garlic rice grains in the step 3 is 2-3: 1.
5. The production process of minced garlic sauce according to claim 1, wherein the mass ratio of the garlic kernels fried in the edible oil to the garlic kernels fried in the edible oil is 1-3: 1.
6. The production process of minced garlic sauce as claimed in claim 1, wherein the mass ratio of the garlic rice grains, the salt, the chicken essence, the white granulated sugar and the cooked garlic powder in the step 4 is 1:0.02-0.03:0.01-0.03:0.005-0.01: 0.003-0.08.
7. A mashed garlic sauce produced by the process for producing a mashed garlic sauce according to any one of claims 1 to 6.
8. The production process of the garlic shrimp is characterized by comprising the following specific steps of:
sequentially adding auxiliary materials, butterfly shrimps and the minced garlic sauce as claimed in claim 8 into a container, then injecting soup stock into the container, and sealing.
9. The garlic shrimp production process according to claim 8, wherein the auxiliary materials include one or more of flammulina velutipes, celery, lotus root slices, cucumbers, asparagus and mushrooms.
10. The production process of minced garlic shrimps as claimed in claim 8, wherein the soup stock is prepared by decocting chicken bone and pig bone.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011145101.XA CN112167608A (en) | 2020-10-23 | 2020-10-23 | Mashed garlic sauce, production process of mashed garlic sauce and production process of mashed garlic shrimps |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011145101.XA CN112167608A (en) | 2020-10-23 | 2020-10-23 | Mashed garlic sauce, production process of mashed garlic sauce and production process of mashed garlic shrimps |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112167608A true CN112167608A (en) | 2021-01-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011145101.XA Withdrawn CN112167608A (en) | 2020-10-23 | 2020-10-23 | Mashed garlic sauce, production process of mashed garlic sauce and production process of mashed garlic shrimps |
Country Status (1)
| Country | Link |
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| CN (1) | CN112167608A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100430A (en) * | 2021-04-23 | 2021-07-13 | 武汉商学院 | Mashed garlic gold sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581174A (en) * | 2014-10-20 | 2016-05-18 | 赵万珍 | Production method of prawns steamed with mashed garlic and minced meat |
| CN110150629A (en) * | 2019-04-02 | 2019-08-23 | 杨超 | A kind of smashed garlic sauce formulation and preparation method thereof |
| CN110623237A (en) * | 2019-10-29 | 2019-12-31 | 重庆市长寿区可又可食品有限公司 | Minced garlic lobster seasoning and processing technology thereof |
| CN111357952A (en) * | 2020-03-21 | 2020-07-03 | 戴金金 | Preparation method of crayfish |
-
2020
- 2020-10-23 CN CN202011145101.XA patent/CN112167608A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581174A (en) * | 2014-10-20 | 2016-05-18 | 赵万珍 | Production method of prawns steamed with mashed garlic and minced meat |
| CN110150629A (en) * | 2019-04-02 | 2019-08-23 | 杨超 | A kind of smashed garlic sauce formulation and preparation method thereof |
| CN110623237A (en) * | 2019-10-29 | 2019-12-31 | 重庆市长寿区可又可食品有限公司 | Minced garlic lobster seasoning and processing technology thereof |
| CN111357952A (en) * | 2020-03-21 | 2020-07-03 | 戴金金 | Preparation method of crayfish |
Non-Patent Citations (1)
| Title |
|---|
| 陈长芳等: "《中餐海鲜烹饪大全》", 31 July 2019, 旅游教育出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100430A (en) * | 2021-04-23 | 2021-07-13 | 武汉商学院 | Mashed garlic gold sauce and preparation method thereof |
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Application publication date: 20210105 |