CN114304607A - Fried garlic crisp and production process thereof - Google Patents

Abstract

The invention relates to fried garlic crisp and a production process thereof, belonging to the technical field of food processing. The processing technology comprises the following steps: step S1: removing stems, splitting and sieving coats of garlic to obtain peeled garlic cloves; step S2: peeling garlic cloves, soaking in ethanol, steaming, and fermenting to obtain fermented garlic cloves; step S3: and (3) fermenting garlic cloves, removing inner skins, granulating, pulping, spreading minced garlic, and frying to obtain the fried crisp garlic. According to the invention, ethanol solution is adopted for soaking, steaming and deodorant addition treatment are carried out, so that the garlic odor on the surface layer is effectively removed, and the garlic clove is soft and glutinous on the surface layer and light garlic flavor is reserved in the core part through light fermentation; the invention also provides a stripping device, which cuts off the root and the pedicle of the garlic by using the air cylinder to push the punching knife, and then performs splitting, so that the splitting is thorough, the integrity of the split garlic is high, the product phase is improved, meanwhile, manual operation is replaced, the production bottleneck of the garlic crisp is eliminated, and the production efficiency of the garlic crisp is greatly improved.

Description

Fried garlic crisp and production process thereof

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to fried garlic crisp and a production process thereof.

Background

The garlic is a liliaceae allium plant and is rich in nutritional ingredients such as vitamins, amino acids, proteins, saccharides, inorganic salts and the like, and modern medicine considers that the garlic has the effects of resisting cancer and oxidation and protecting cardiovascular, but the garlic is spicy and difficult to eat directly, so that starch is attached to the surface of the garlic and fried to inhibit the pungent smell of the garlic, and the garlic is processed into the garlic crisp which can be eaten directly.

The existing garlic crisp is prepared by directly frying garlic slices with starch slurry, and the preparation process has the following problems:

1. the garlic is wrapped by the starch slurry, the smell is difficult to diffuse and can be accepted by people, but the pungent smell is still remained in the garlic, and the garlic causes serious peculiar smell in the oral cavity after being eaten;

2. in the existing crisp garlic preparation process, coat removal and splitting of garlic are basically operated manually, and some splitting devices are also designed in the prior art, for example, a device for quickly peeling off garlic skins in batches for garlic production disclosed in Chinese patent CN210988148U, the garlic skins are beaten by rotating a bump to achieve the purpose of peeling off, in practical application, the garlic skins and the root pedicles are connected by fibers, the beating and peeling are difficult to completely separate, and the garlic skins are easy to knock and damage, so that the production efficiency of the existing crisp garlic is limited.

Disclosure of Invention

In order to solve the technical problems mentioned in the background technology, the invention provides fried garlic crisp and a production process thereof.

The purpose of the invention can be realized by the following technical scheme:

a production process of fried garlic crisps comprises the following steps:

step S1: conveying the full garlic bulbs screened by the machine into a peeling device for removing stems, splitting and removing coats to obtain peeled garlic cloves;

step S2: soaking peeled garlic cloves in 75% ethanol solution, draining, steaming, cooling, adding into a fermentation tank, adding fermentation liquid and deodorant, and fermenting to obtain fermented garlic cloves;

step S3: removing inner skin of fermented garlic flakes in a peeling machine, adding the garlic flakes into a granulator, cutting the garlic flakes into garlic granules, vibrating and screening the garlic granules, removing small granules and cutting sundries, uniformly mixing the garlic granules and the crisp powder slurry, hanging a layer of crisp powder slurry on the garlic granules, hanging dry garlic on the surface of the crisp powder slurry, and finally putting the garlic granules into a fryer for frying to obtain the fried garlic crisp.

Further, in step S2, steaming is carried out by steaming with water vapor under normal pressure for 10-15min to half-cooked garlic clove near surface layer, which is beneficial for fermentation, and the water vapor removes ethanol on surface layer and part of garlic odor to reduce pungent odor in the final product.

Further, in the step S2, the fermentation liquid is activated yeast-glucose solution, the mass concentration of glucose is 8%, the usage amount of yeast is 2.5-3.7g/kg, the fermentation temperature is 25-30 ℃, and the fermentation time is 3-5 days.

Further, in the step S2, the deodorant is a mixture of clove oil and grapefruit extract, the amount of the deodorant added is 1.5-2.7mL/kg, and the ratio of the clove oil to the grapefruit extract is 100 mL: 3.4 g.

Further, the flour-cake slurry is prepared by mixing corn starch and water, wherein the dosage ratio of the corn starch to the water is 500 g: 600 mL.

Further, the frying process adopts palm oil, the frying temperature is 130-.

Furthermore, the stripping device comprises a vibrating disc, a conveying chute is arranged at the discharge end of the vibrating disc, a stacking rotary disc is arranged below one end, away from the vibrating disc, of the conveying chute, a chain plate conveyor is arranged below the stacking rotary disc, away from the conveying chute, a base cutting assembly is arranged on a chain plate of the chain plate conveyor, and a valving box is arranged below one end, away from the stacking rotary disc, of the chain plate conveyor;

the stacking plate comprises an upper rotating plate and a lower rotating plate, a plurality of material carrying holes are formed in the edge of the upper rotating plate, the upper rotating plate is driven to rotate through a motor, a blanking hole is formed in one end, close to the chain plate conveyor, of the lower rotating plate, and the lower rotating plate is driven to swing left and right through the motor;

the pedicle cutting assembly comprises an installation groove frame, a material containing bowl is fixed inside the installation groove frame, the bottom wall of the material containing bowl penetrates through and is in threaded connection with a threaded pipe, the threaded pipe is fixedly connected with the bottom surface of the material containing bowl through a nut, a baffle ring is arranged inside the bottom end of the threaded pipe, a slag baffle plate is in threaded connection with the top end of the threaded pipe, a punching knife is inserted into the threaded pipe, a limiting block is fixed on a rod body of the punching knife, the limiting block is located above the baffle ring and slides in a matched mode with the inner wall of the threaded pipe, a reset spring is sleeved on the outer side of the punching knife and located between the limiting block and the slag baffle plate, and a male connector is fixed at the bottom end of the punching knife;

the base cutting assembly further comprises an air cylinder arranged in the middle of the chain plate conveyor, an output shaft of the air cylinder is fixedly connected with a jacking shaft tube, a female joint which is in adaptive clamping connection with the male joint is fixed at the top end of the jacking shaft tube, and a compressed air pipe is communicated with the side wall of the jacking shaft tube;

the pedicle cutting assembly further comprises a pressing plate arranged above the chain plate conveyor, the pressing plate comprises an upper pressing plate and a lower pressing plate which are arranged in parallel up and down, a pressing spring is arranged between the upper pressing plate and the lower pressing plate, the upper pressing plate is fixedly connected with a side plate of the chain plate conveyor through a stud and a nut, the lower pressing plate and the stud slide in a matching manner, and the lower pressing plate is limited through the nut;

the slag trap includes the upper screw cap, and the center of upper screw cap sets up the sword hole of crossing with punching cutter looks adaptation, and the bottom surface of upper screw cap sets up the thread groove that closes soon with the screwed pipe adaptation, and upper screw cap below is provided with a plurality of groups sector plate, and the spout has been seted up to the top surface of sector plate, and the bottom surface of upper screw cap is provided with the gliding slide rail with the spout adaptation, is provided with extrusion spring in the spout.

The invention has the beneficial effects that:

1. according to the invention, the garlic clove is soaked in the ethanol solution and is matched with the steaming method, pungent substances on the near layer of the inner skin of the garlic clove are removed, the pungent smell in the garlic crisp is reduced, and meanwhile, a deodorant is added during fermentation, so that the garlic odor is effectively inhibited, and the garlic crisp is more acceptable to eaters.

2. The invention adopts a proper steaming process to steam the surface layer of the garlic clove to be half-cooked, and then adopts yeast-glucose solution to perform light fermentation, so that the surface layer of the garlic clove is soft and glutinous, and the outer crisp layer is combined, so that the garlic clove has better taste, the core part is not steamed and fermented, a small amount of garlic flavor is still reserved, and the garlic crisp has light garlic flavor.

3. The invention provides a stripping device, which utilizes the morphological characteristics of garlic, adopts a vibrating disk to arrange garlic roots and bases downwards in order, then uses a stacking plate to place the garlic roots and bases in order to a material containing bowl of a base cutting assembly, utilizes a cylinder to push a punching knife to cut off the roots and bases of the garlic, and then carries out splitting, so that splitting is thorough, the completeness of the split garlic is high, the product phase is improved, manual operation is replaced, the production bottleneck of the garlic crisp is eliminated, and the production efficiency of the garlic crisp is greatly improved.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a schematic structural view of a peeling apparatus according to the present invention;

FIG. 2 is a schematic view of the pedicle cutting assembly of the present invention;

FIG. 3 is a schematic structural view of a slag trap of the present invention;

fig. 4 is a partial structural diagram of a portion a in fig. 1.

In the figure:

11. a vibrating pan; 12. a delivery chute; 13. a pedicle cutting assembly; 14. pressing the plate tightly; 15. a chain scraper conveyor; 16. a valving box; 21. installing a slot frame; 22. a material containing bowl; 23. a slag trap; 24. punching a hole cutter; 25. a male connector; 26. a threaded pipe; 31. screwing a cover; 32. a cutter passing hole is formed; 33. a sector plate; 34. a compression spring; 41. a lower pressing plate; 42. an upper pressure plate; 43. a compression spring; 44. a stud.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The present embodiment provides a peeling apparatus, please refer to fig. 1-4, which includes a vibration plate 11, wherein the ripe garlic is flat, and the curvature of the root end is larger and heavier, the garlic root end can be conveyed downwards by the vibration plate 11, the discharge end of the vibration plate 11 is provided with a conveying chute 12, a stacking turntable is arranged below one end of the conveying chute 12 far away from the vibration plate 11, a chain plate conveyor 15 is arranged below the stacking turntable far away from the conveying chute 12, a base cutting assembly 13 is arranged on a chain plate of the chain plate conveyor 15, the stacking tray stacks the garlic arranged in the conveying chute 12 into the base cutting assembly 13 one by one, a splitting box 16 is arranged below one end of the chain plate conveyor 15 far away from the stacking turntable, a plurality of sets of staggered stirring shafts are arranged in the splitting box 16, garlic cloves are separated from each other by stirring, garlic cloves are separated from coats, and a winnowing assembly is further arranged in the splitting box 16, the garlic cloves, the coats and the root stalks are sieved according to different weights, and the garlic clove separating box 16 is a common existing garlic clove separating device.

The stacking plate comprises an upper rotating plate and a lower rotating plate, a plurality of material carrying holes are formed in the edge of the upper rotating plate, the upper rotating plate is driven to rotate by a motor, a blanking hole is formed in one end, close to a chain plate conveyor 15, of the lower rotating plate, the lower rotating plate is driven to swing left and right by the motor, the distance between the upper rotating plate and the lower rotating plate does not exceed the vertical height of garlic, the garlic falls into the material carrying holes of the upper rotating plate from one end of a conveying chute 12 and cannot fall under the support of the lower rotating plate, the garlic slides on the upper surface of the lower rotating plate along with the rotation of the upper rotating plate, when the base cutting assembly 13 is positioned below the lower rotating plate, the lower rotating plate is driven by the motor to rotate until the blanking holes coincide with the central line of the material carrying holes, the garlic falls into the base cutting assembly 13, when the base cutting assembly 13 is not arranged below the lower rotating plate, the blanking holes are staggered with the material carrying holes by the motor, and the garlic is waiting for material between the upper rotating plate and the lower rotating plate, and finishing orderly stacking of the garlic.

The base cutting component 13 comprises an installation groove frame 21, a containing bowl 22 is fixed inside the installation groove frame 21, the containing bowl 22 is in a bowl shape, garlic and the inner wall of the containing bowl 22 can be tightly attached, base deviation caused by base removing of the garlic when the base is removed is avoided, the bottom wall of the containing bowl 22 penetrates through and is in threaded connection with a threaded pipe 26, the threaded pipe 26 is fixedly connected with the bottom surface of the containing bowl 22 through a nut, the height of the threaded pipe 26 in the containing bowl 22 is adjusted through the nut, the contact position of the garlic and the containing bowl 22 is adjusted, base removing of different varieties of garlic is further achieved, a retaining ring is arranged inside the bottom end of the threaded pipe 26, a slag retaining plate 23 is in threaded connection with the top end of the threaded pipe 26, a punching knife 24 is inserted into the threaded pipe 26, a limiting block is fixed on the rod body of the punching knife 24 and located above the retaining ring, the limiting block is matched and slides with the inner wall of the threaded pipe 26, a reset spring is sleeved outside the punching knife 24, the reset spring is positioned between the limiting block and the slag baffle 23, the reset spring is upwards jacked from the bottom end of the punching cutter 24 and is compressed, the punching cutter 24 moves upwards to cut the garlic stems, jacking is released, the reset spring returns to complete withdrawal of the punching cutter 24, and a male connector 25 is fixed at the bottom end of the punching cutter 24.

Cut a base of a fruit subassembly 13 still including setting up the cylinder at chain scraper 15 middle part, the output shaft fixedly connected with jacking central siphon of cylinder, the top of jacking central siphon is fixed with the female joint with male joint 25 adaptation joint, the intercommunication has the compressed air pipe on the lateral wall of jacking central siphon, cylinder drive jacking central siphon upward movement, female joint and male joint 25 block, later jacking punching knife 24 cuts off the root base of a fruit of garlic, when the cylinder resets, the compressed air pipe fills compressed air, will remain the root base of a fruit in punching knife 24 upwards blow out to flourishing material bowl 22.

The base cutting assembly 13 further comprises a pressing plate 14 arranged above the chain conveyor 15, the pressing plate 14 comprises an upper pressing plate 42 and a lower pressing plate 41 which are arranged in parallel up and down, a pressing spring 43 is arranged between the upper pressing plate 42 and the lower pressing plate 41, the upper pressing plate 42 is fixedly connected with a side plate of the chain conveyor 15 through a stud 44 and a nut, the lower pressing plate 41 and the stud 44 are matched and slide, the lower pressing plate 41 is limited through the nut, the top of the garlic is pressed through the pressing plate 14, the garlic is pressed between the pressing plate 14 and the punching knife 24, base cutting is facilitated, the distance between the upper pressing plate 42 and the lower pressing plate 41 is adjusted through adjusting the nut below the lower pressing plate 41, pressing force on the top of the garlic is further adjusted, the distance between the upper pressing plate 42 and the conveyor 15 is adjusted through adjusting the nut on the upper pressing plate 42, and the chain is further suitable for garlic of various specifications.

The slag baffle 23 comprises an upper screw cap 31, a knife passing hole 32 matched with the punching knife 24 is formed in the center of the upper screw cap 31, a thread groove matched with the thread pipe 26 in a rotating mode is formed in the bottom surface of the upper screw cap 31, a plurality of groups of sector plates 33 are arranged below the upper screw cap 31, a sliding groove is formed in the top surface of each sector plate 33, a sliding rail matched with the sliding groove is arranged on the bottom surface of the upper screw cap 31, an extrusion spring 34 is arranged in the sliding groove, so that the sector plates 33 can be folded towards the middle and dispersed around, when pedicles of garlic of different specifications are removed, the sector plates 33 move up and down along with the thread pipe 26, the peripheral ends of the sector plates cling to the inner wall of the material containing plate, and garlic cloves and slag are prevented from falling into the bottom of the material containing bowl 22.

Example 2

The embodiment of the preparation of the fried garlic crisp comprises the following specific implementation processes:

step S1: conveying the full garlic bulbs obtained by the machine sieving to the peeling device provided in the embodiment 1 for removing stems, splitting and sieving coats to obtain peeled garlic cloves;

step S2:

preparing an ethanol solution with the volume concentration of 75%, putting peeled garlic cloves into the ethanol solution, pressing the peeled garlic cloves into the ethanol solution by using a filter plate, submerging and soaking the peeled garlic cloves for 3 hours at room temperature, soaking the peeled garlic cloves in the ethanol solution to disinfect the surface layer on one hand, and dissolve out substances containing garlic odor on the inner side of the inner skin of the garlic cloves on the other hand, draining, spreading the garlic cloves in a steamer, fumigating the garlic cloves by using normal-pressure steam for 10 minutes, steaming the garlic cloves to be semi-cooked on the near surface layer at the moment to be beneficial to later fermentation of the surface layer, and steaming the ethanol on the surface layer and part of the garlic odor by using the steam to reduce the pungent odor in a finished product;

activating commercially available yeast (provided by Angel Yeast Co., Ltd.) to obtain yeast-glucose fermentation liquid with glucose mass concentration of 8%;

taking clove oil and grapefruit extract according to the dosage ratio of 100 mL: 3.4g of the deodorant is prepared by stirring and mixing, and is prepared according to the dosage of the raw materials;

taking the steamed garlic cloves, cooling the garlic cloves, adding the garlic cloves into a fermentation tank, adding fermentation liquor according to the use amount of 2.5g/kg of yeast, adding deodorant according to the use amount of 1.5mL/kg, controlling the fermentation temperature to be 25-30 ℃ for fermentation for 3d, taking out the garlic cloves, and washing to obtain fermented garlic cloves;

step S3:

taking corn starch and water according to the dosage ratio of 500 g: uniformly stirring 600mL of the mixture to prepare flour paste, wherein the fineness of the corn starch is not less than 100 meshes;

removing inner skin of fermented garlic flakes in a peeling machine, adding the garlic flakes into a granulator, cutting the garlic flakes into garlic granules, wherein the cutting edge of a cutter of the granulator is W-shaped, the surfaces of the cut garlic granules are wavy and are beneficial to hanging powder, vibrating and screening the garlic granules, screening small-particle cut sundries, uniformly mixing the garlic granules and the crisp powder slurry, hanging a layer of crisp powder slurry on the garlic granules, then scattering dried garlic on the surface of the crisp powder slurry, hanging dried garlic on the surface of the crisp powder slurry (the dried garlic is prepared by peeling and mincing garlic flakes, rinsing with clear water and drying), finally frying the garlic granules in a frying pan by using palm oil, controlling the frying temperature to be 130 ℃, and frying for 10min to obtain the fried garlic crisps.

Example 3

The preparation process of this example is the same as that of example 2, and the process parameters are adjusted as follows:

in step S2:

soaking in ethanol solution for 10 hr, and steaming for 15 min;

the usage amount of the yeast in the garlic cloves is 3.7g/kg, and the fermentation time is 5 d;

the dosage of the deodorant in the garlic cloves is 2.7 mL/kg;

in step S3, the frying temperature is 150 deg.C and the frying time is 8 min.

Taking the example 2-3 and a commercially available fried garlic crisp for appearance evaluation, and inviting 10 delicious food evaluators for evaluation of the mouthfeel and the taste of the garlic crisp, wherein the specific data are shown in the table 1:

TABLE 1

As can be seen from Table 1, the fried crisp garlic prepared by the method has golden surface, yellowish core, crisp taste, soft and glutinous chewing, light garlic fragrance and no pungent smell.

In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The foregoing is merely exemplary and illustrative of the principles of the present invention and various modifications, additions and substitutions of the specific embodiments described herein may be made by those skilled in the art without departing from the principles of the present invention or exceeding the scope of the claims set forth herein.

Claims (8)

1. The production process of the fried garlic crisp is characterized by comprising the following steps:

step S1: conveying the garlic to a peeling device for removing stems, splitting and removing coats to obtain peeled garlic cloves;

step S2: soaking peeled garlic cloves in ethanol solution, draining, steaming, cooling, adding into a fermentation tank, adding fermentation liquor and deodorant, and fermenting to obtain fermented garlic cloves;

step S3: removing inner skin of fermented garlic cloves, cutting the garlic cloves into garlic granules, screening the garlic granules to remove small granules, cutting sundries, uniformly mixing the garlic granules with the flour paste, hanging the flour paste on the garlic granules, hanging minced garlic on the surface of the flour paste, and finally putting the garlic paste into a frying pan for frying to obtain the fried garlic crisp.

2. The production process of the fried garlic shortbread as claimed in claim 1, wherein the steaming is carried out by steaming with water vapor under normal pressure for 10-15 min.

3. The process for producing fried crispy garlic as claimed in claim 1, wherein the fermentation broth is an activated yeast-glucose solution, and the mass concentration of glucose is 8%.

4. The production process of the fried crispy garlic as claimed in claim 3, wherein the amount of yeast is 2.5-3.7g/kg, the fermentation temperature is 25-30 ℃, and the fermentation time is 3-5 days.

5. The production process of the fried garlic shortbread as claimed in claim 1, characterized in that the deodorant is a mixture of clove oil and grapefruit extract, the dosage of the deodorant is 1.5-2.7mL/kg, and the dosage ratio of clove oil to grapefruit extract is 100 mL: 3.4 g.

6. The process for producing fried crispy garlic as claimed in claim 1, wherein the slurry of the crispy powder is prepared by mixing corn starch and water in a ratio of 500 g: 600 mL.

7. The process for producing fried garlic crisps, as claimed in claim 1, wherein the frying is carried out with palm oil at a temperature of 130-150 ℃ for 8-10 min.

8. A fried crispy garlic characterized by being produced by the production process according to any one of claims 1 to 7.

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