CN114591803A - Method for pickling garlic in wine jar in stuffy state - Google Patents
Method for pickling garlic in wine jar in stuffy state Download PDFInfo
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- CN114591803A CN114591803A CN202210216262.6A CN202210216262A CN114591803A CN 114591803 A CN114591803 A CN 114591803A CN 202210216262 A CN202210216262 A CN 202210216262A CN 114591803 A CN114591803 A CN 114591803A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- 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
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a method for pickling garlic wine jars in a stuffy mode, which is characterized in that garlic is cooked, lemon, fermented soybean and peach kernel serving as pickling materials are placed into the wine jars together with a sweetening agent, so that pungent smell and taste in the garlic wine are mild, the pickling materials are placed into a filter screen bag, so that pickling material residues cannot float and are convenient to take out, the wine jars are sterilized at high temperature, the taste and taste of the garlic wine cannot be influenced by residual microorganisms in the wine jars, and the problems that the existing garlic wine is poor in taste and difficult to drink due to poor sterilization treatment of the jars and pungent smell of garlic are solved.
Description
Technical Field
One or more embodiments of the specification relate to the technical field of food processing, in particular to a method for pickling garlic and wine jars in a stuffy mode.
Background
Garlic is an indispensable important medicinal material in folk medical science and is also an indispensable material in cooking. The garlic has various effects, can enhance physical strength and sexual function, can prevent cardioplegia and cerebral apoplexy, and has various effects of resisting cancer, resisting oxidation, resisting bacteria and the like. Garlic contains allicin, which has a unique odor and pungent taste and stimulates the stomach and intestine, so we cannot eat garlic too much. However, the effective components of garlic can be easily taken when the effective components of garlic are soaked in wine for drinking.
However, the existing garlic wine has peculiar pungent smell of garlic, is difficult to drink, seriously influences the taste of the garlic when in use, and in the process of pickling the garlic in the prior art, the adopted jar sterilization is incomplete and the floating objects of the pickling material residues also cause certain influence on the taste, thereby failing to meet the requirements of users.
Disclosure of Invention
In view of the above, the present invention is directed to a method for pickling garlic cloves in a closed manner, so as to solve all or one of the problems of the background art.
Based on the above purposes, the invention provides a garlic jar stuffy preparation and pickling method, which comprises the following specific steps:
(1) peeling garlic, cleaning and airing;
(2) putting the dried clean garlic into a pot, steaming for 5-7 minutes, taking out, standing and cooling;
(3) peeling fructus Citri Limoniae, mixing with semen Sojae Preparatum and semen Persicae, placing into filter bag, and sealing to obtain pickling material;
(4) sterilizing the interior of the wine jar;
(5) and (3) putting the treated wine jar into clean garlic and a filter screen to wrap pickling materials, pouring the white spirit into the wine jar until the garlic is submerged, and finally adding a sweetening agent into the wine jar to carry out sealed pickling.
Preferably, the fermented soybean and the peach kernel are cut into coarse particles for increasing the content of the filter screen pack.
Preferably, the method for sterilizing the interior of the wine jar comprises the following steps:
(1) washing the wine jar with water;
(2) pouring cold water into the pot to boil;
(3) pouring a proper amount of boiled water into the wine jar, uniformly shaking and preheating;
(4) wearing protective articles, stopping heating the boiling water, and then putting the preheated wine jar into the boiling water for cleaning for 3-5 minutes;
(5) taking out the wine jar, and putting upside down for airing.
Preferably, the degree of the white spirit is 40-50 degrees.
Preferably, the sweetener is one or more of glucose, sucrose, honey, stevioside, aspartame, saccharin sodium, maltitol and xylitol.
Preferably, the pickling time of the wine jar is 50-90 days, and the sealed position is placed in a dark and cool place for leaching and curing.
Preferably, after soaking for 50-90 days, taking out the filtering bag pickling material, placing the wine jar into a refrigerator for standing for 1-2 days, pouring the garlic and the wine liquid in the wine jar into a new wine jar, and sealing and curing.
From the above, according to the method for pickling the garlic wine jar in a stuffy manner, the garlic is cooked, the lemon, the fermented soybean and the peach kernel are used as pickling materials and are placed into the wine jar together with the sweetening agent, so that the pungent smell and the taste of the garlic wine are mild, the pickling materials are placed into the filter screen bag, so that the pickling material residues cannot float and are convenient to take out, and the wine jar is sterilized at high temperature, so that the taste and the taste of the garlic wine cannot be influenced by microorganisms remained in the wine jar, and the problems that the existing garlic wine is poor in taste and is difficult to drink due to poor sterilization treatment of the pickling jar and floating substances of the pickling material residues and the pungent smell of the garlic are solved.
Drawings
In order to more clearly illustrate one or more embodiments or prior art solutions of the present specification, the drawings that are needed in the description of the embodiments or prior art will be briefly described below, it is obvious that the drawings in the description below are only one or more embodiments of the present specification, and that other drawings may be obtained by those skilled in the art without inventive effort.
FIG. 1 is a flow chart illustrating the steps of the present invention;
FIG. 2 is a flow chart of the steps of the wine jar sterilization method of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to specific embodiments and the accompanying drawings.
It is to be noted that technical terms or scientific terms used in the embodiments of the present invention should have the ordinary meanings as understood by those having ordinary skill in the art to which the present disclosure belongs, unless otherwise defined. The use of "first," "second," and similar terms in this disclosure is not intended to indicate any order, quantity, or importance, but rather is used to distinguish one element from another. The word "comprising" or "comprises", and the like, means that the element or item listed before the word covers the element or item listed after the word and its equivalents, but does not exclude other elements or items. The terms "connected" or "coupled" and the like are not restricted to physical or mechanical connections, but may include electrical connections, whether direct or indirect. "upper", "lower", "left", "right", and the like are used only to indicate relative positional relationships, and when the absolute position of the object being described is changed, the relative positional relationships may also be changed accordingly.
Referring to fig. 1 to 2, a method for pickling garlic cloves in wine jars by pressing comprises the following steps:
(1) peeling garlic, cleaning and airing;
(2) putting the dried clean garlic into a pot, steaming for 5-7 minutes, taking out, standing and cooling;
(3) peeling fructus Citri Limoniae, mixing with semen Sojae Preparatum and semen Persicae, placing into filter bag, and sealing to obtain pickling material;
(4) sterilizing the interior of the wine jar;
(5) and (3) putting the treated wine jar into clean garlic and a filter screen to wrap pickling materials, pouring the white spirit into the wine jar until the garlic is submerged, and finally adding a sweetening agent into the wine jar to carry out sealed pickling.
As an alternative example, in which fermented soybean and peach kernel are cut into coarse particles, it is used to increase the content in the filter-net pack.
As an optional embodiment, the method for sterilizing the inside of the wine jar comprises the following steps:
(1) washing the wine jar with water;
(2) pouring cold water into the pot to boil;
(3) pouring a proper amount of boiled water into the wine jar, uniformly shaking and preheating;
(4) wearing protective articles, stopping heating the boiling water, and then putting the preheated wine jar into the boiling water for cleaning for 3-5 minutes;
(5) taking out the wine jar, putting upside down and airing, and then the wine jar can be used.
As an optional embodiment, the alcohol content of the white spirit is 40-50 degrees.
As an alternative example, the sweetener is one or more of glucose, sucrose, honey, stevioside, aspartame, saccharin sodium, maltitol, and xylitol.
As an optional embodiment, the pickling time of the wine jar is 50-90 days, and the sealed position is placed in a dark and cool place to be leached and aged.
As an optional example, after soaking for 50-90 days, taking out the filtering bag pickling material, placing the wine jar in a refrigerator for standing for 1-2 days, pouring the garlic and the wine liquid in the wine jar into a new wine jar, and sealing and curing.
The invention mainly comprises peeling garlic, cleaning and airing, so as to ensure that the garlic wine is not influenced by soil or dust on the garlic, the clean garlic is put into a pot to be steamed for 5-7 minutes and then taken out and cooled for standby use, so as to reduce the pungent smell of the garlic, the lemon is peeled, so that the components contained in the lemon can be better blended into the garlic wine when being put into a wine jar for pickling, the fermented soybean and the peach kernel are cut into coarse particles and are sealed by a filter screen together with the peeled lemon, so that the residue generated in the pickling process can not float in the garlic wine, and meanwhile, the pickling material is taken out conveniently at the later stage, wherein the fermented soybean and the peach kernel have the effects of stimulating the menstrual flow, activating blood, helping digestion, promoting the metabolism of human body and enhancing the resistance, and then the wine jar is sterilized, the method comprises the steps of firstly washing a wine jar with water, preliminarily cleaning, putting cold water into a pot, boiling the cold water, ensuring that the temperature of boiling water is higher, ensuring that a sterilization condition is met, uniformly shaking and preheating a proper amount of boiling water poured into the wine jar, avoiding that the wine jar is directly put into the boiling water, causing uneven heating of the wine jar and causing a cracking phenomenon, putting on gloves, masks and other protective tools after the wine jar is preheated, preventing splashing of the boiling water, putting the wine jar into the boiling water for cleaning, completing sterilization work at high temperature, taking out the wine jar, pouring into the wine jar for airing, using, putting garlic and a filter screen package pickling material into the wine jar, pouring 40-50 degrees of white spirit into the wine jar, and then adding one or more of glucose, sucrose, honey, stevioside, sweetening agents, saccharin sodium, maltitol and xylitol into the wine jar as sweetening agents to reduce the irritation and taste of the garlic, the method comprises the steps of sealing a wine jar, placing the wine jar in a dark and cool place, waiting for soaking for 50-90 days, taking out pickling materials after soaking is finished, avoiding the problem that the pickling materials are softened and separated from a filter screen bag due to overlong pickling time, then placing the wine jar in a refrigerator for standing for 1-2 days, precipitating residual residues, finally taking out garlic and wine liquid in the wine jar, pouring the garlic and the wine liquid into a new wine jar, and sealing and curing the new wine jar again, so that the taste and aroma of garlic wine are softer, the problems that the existing garlic wine is not good in taste and is very difficult to drink due to poor sterilization treatment of the jar during pickling and pungent smell of garlic are solved, and the problem that the taste and aroma of the garlic wine are improved is realized.
Those of ordinary skill in the art will understand that: the discussion of any embodiment above is merely exemplary in nature, and is not intended to intimate that the scope of the disclosure is limited to these examples; within the idea of the invention, also features in the above embodiments or in different embodiments may be combined, steps may be implemented in any order, and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity.
The embodiments of the invention are intended to embrace all such alternatives, modifications and variances that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, equivalents, improvements, and the like that may be made without departing from the spirit or scope of the present invention are intended to be included within the scope of the present invention.
Claims (7)
1. A garlic wine jar stuffy preparation and pickling method is characterized by comprising the following specific steps:
(1) peeling garlic, cleaning and airing;
(2) putting the dried clean garlic into a pot, steaming for 5-7 minutes, taking out, standing and cooling;
(3) peeling fructus Citri Limoniae, mixing with semen Sojae Preparatum and semen Persicae, placing into filter bag, and sealing to obtain pickling material;
(4) sterilizing the interior of the wine jar;
(5) and (3) putting the treated wine jar into clean garlic and a filter screen to wrap pickling materials, pouring the white spirit into the wine jar until the garlic is submerged, and finally adding a sweetening agent into the wine jar to carry out sealed pickling.
2. The method for pickling a garlic clove jar in a stuffy state as set forth in claim 1, wherein the fermented soybean and the peach kernel are processed into coarse particles by cutting, and the coarse particles are used for increasing the content of the filter screen package.
3. The stewing and pickling method of a garlic wine jar according to claim 1, wherein the sterilization method inside the wine jar comprises the following steps:
(1) washing the wine jar with water;
(2) pouring cold water into the pot to boil;
(3) pouring a proper amount of boiled water into the wine jar, uniformly shaking and preheating;
(4) wearing protective articles, stopping heating the boiling water, and then putting the preheated wine jar into the boiling water for cleaning for 3-5 minutes;
(5) taking out the wine jar, and putting upside down for airing.
4. The garlic jar stuffy preparation pickling method according to claim 1, wherein the degree of the white spirit is 40-50 degrees.
5. The method for pickling a garlic clove and wine jar in a stuffy state according to claim 1, wherein the sweetener is one or more of glucose, sucrose, honey, stevioside, aspartame, saccharin sodium, maltitol and xylitol.
6. The method for pickling a garlic wine jar in a stuffy state as claimed in claim 1, wherein the pickling time of the wine jar is 50-90 days, and the sealed position is placed in a shady and dark place to be leached and aged.
7. The method for pickling a garlic bulb in a wine jar in a stuffy state as claimed in claim 1, wherein the filtering bag pickling material is taken out after the garlic bulb is soaked for 50-90 days, the wine jar is placed in a refrigerator for standing for 1-2 days, and the garlic and the wine liquid in the wine jar are poured into a new wine jar for sealing and curing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210216262.6A CN114591803A (en) | 2022-03-07 | 2022-03-07 | Method for pickling garlic in wine jar in stuffy state |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210216262.6A CN114591803A (en) | 2022-03-07 | 2022-03-07 | Method for pickling garlic in wine jar in stuffy state |
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| Publication Number | Publication Date |
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| CN114591803A true CN114591803A (en) | 2022-06-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210216262.6A Pending CN114591803A (en) | 2022-03-07 | 2022-03-07 | Method for pickling garlic in wine jar in stuffy state |
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Citations (7)
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| CN106262266A (en) * | 2016-08-11 | 2017-01-04 | 安徽张士奎食品有限公司 | A kind of processing method of the vexed Bulbus Allii of health preserving altar |
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| CN107232551A (en) * | 2017-06-26 | 2017-10-10 | 安徽张士奎食品有限公司 | A kind of method for salting of the vexed garlic processed of big wine jar |
| CN109880724A (en) * | 2019-04-25 | 2019-06-14 | 杨超 | A kind of health garlic wine and preparation method thereof |
| CN111269773A (en) * | 2020-04-14 | 2020-06-12 | 万行 | Preparation method of lemon fen-flavor liquor |
| CN112515141A (en) * | 2020-11-10 | 2021-03-19 | 安徽张士奎食品有限公司 | Method for pickling garlic in wine jar in stuffy state |
-
2022
- 2022-03-07 CN CN202210216262.6A patent/CN114591803A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106605872A (en) * | 2015-10-20 | 2017-05-03 | 潼南县志鑫林业发展有限公司 | Preparation method of Laotan garlic |
| CN106262266A (en) * | 2016-08-11 | 2017-01-04 | 安徽张士奎食品有限公司 | A kind of processing method of the vexed Bulbus Allii of health preserving altar |
| CN107183623A (en) * | 2017-06-26 | 2017-09-22 | 安徽张士奎食品有限公司 | A kind of method for salting of the vexed garlic of fruity altar |
| CN107232551A (en) * | 2017-06-26 | 2017-10-10 | 安徽张士奎食品有限公司 | A kind of method for salting of the vexed garlic processed of big wine jar |
| CN109880724A (en) * | 2019-04-25 | 2019-06-14 | 杨超 | A kind of health garlic wine and preparation method thereof |
| CN111269773A (en) * | 2020-04-14 | 2020-06-12 | 万行 | Preparation method of lemon fen-flavor liquor |
| CN112515141A (en) * | 2020-11-10 | 2021-03-19 | 安徽张士奎食品有限公司 | Method for pickling garlic in wine jar in stuffy state |
Non-Patent Citations (1)
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