CN114617248A - Method for directly processing minced garlic sauce by using raw garlic - Google Patents
Method for directly processing minced garlic sauce by using raw garlic Download PDFInfo
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- CN114617248A CN114617248A CN202210378956.XA CN202210378956A CN114617248A CN 114617248 A CN114617248 A CN 114617248A CN 202210378956 A CN202210378956 A CN 202210378956A CN 114617248 A CN114617248 A CN 114617248A
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- garlic
- granules
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- sauce
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 156
- 235000004611 garlic Nutrition 0.000 title claims abstract description 155
- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 238000012545 processing Methods 0.000 title claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 13
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 10
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001110 calcium chloride Substances 0.000 claims abstract description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 10
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims abstract description 10
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 10
- 235000010262 sodium metabisulphite Nutrition 0.000 claims abstract description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000004376 Sucralose Substances 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- 235000019408 sucralose Nutrition 0.000 claims abstract description 9
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 9
- 239000004288 Sodium dehydroacetate Substances 0.000 claims abstract description 7
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims abstract description 7
- 229940079839 sodium dehydroacetate Drugs 0.000 claims abstract description 7
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims abstract description 7
- 239000008187 granular material Substances 0.000 claims description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 11
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 10
- 238000005119 centrifugation Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 5
- 239000011575 calcium Substances 0.000 claims description 5
- 229910052791 calcium Inorganic materials 0.000 claims description 5
- 235000001465 calcium Nutrition 0.000 claims description 5
- BEGBSFPALGFMJI-UHFFFAOYSA-N ethene;sodium Chemical group [Na].C=C BEGBSFPALGFMJI-UHFFFAOYSA-N 0.000 claims description 5
- 239000004320 sodium erythorbate Substances 0.000 claims description 5
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 241001247145 Sebastes goodei Species 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 235000017550 sodium carbonate Nutrition 0.000 claims description 3
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- UEAVLBXLOZNDHT-UHFFFAOYSA-K calcium;sodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxymethyl)amino]acetate Chemical compound [Na+].[Ca+2].OC(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEAVLBXLOZNDHT-UHFFFAOYSA-K 0.000 claims 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 abstract description 5
- 238000009928 pasteurization Methods 0.000 abstract description 4
- ALWNROUGZXQZCX-UHFFFAOYSA-N [Ca].C=C Chemical group [Ca].C=C ALWNROUGZXQZCX-UHFFFAOYSA-N 0.000 abstract description 3
- 235000021398 garlic paste Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 37
- 230000008859 change Effects 0.000 description 12
- 239000000047 product Substances 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 229910001220 stainless steel Inorganic materials 0.000 description 7
- 239000010935 stainless steel Substances 0.000 description 7
- 240000008574 Capsicum frutescens Species 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000002384 drinking water standard Substances 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- 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 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- POJOORKDYOPQLS-UHFFFAOYSA-L barium(2+) 5-chloro-2-[(2-hydroxynaphthalen-1-yl)diazenyl]-4-methylbenzenesulfonate Chemical compound [Ba+2].C1=C(Cl)C(C)=CC(N=NC=2C3=CC=CC=C3C=CC=2O)=C1S([O-])(=O)=O.C1=C(Cl)C(C)=CC(N=NC=2C3=CC=CC=C3C=CC=2O)=C1S([O-])(=O)=O POJOORKDYOPQLS-UHFFFAOYSA-L 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 1
- 241000383638 Allium nigrum Species 0.000 description 1
- 244000000383 Allium odorum Species 0.000 description 1
- 235000018645 Allium odorum Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 240000001844 Capsicum baccatum Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- NVTRPRFAWJGJAJ-UHFFFAOYSA-L EDTA monocalcium salt Chemical compound [Ca+2].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O NVTRPRFAWJGJAJ-UHFFFAOYSA-L 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- -1 and in addition Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000004296 sodium metabisulphite Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000002344 surface layer Substances 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/055—Organic compounds containing sulfur as heteroatom
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for directly processing minced garlic sauce by using raw garlic, which comprises the following steps: the fresh garlic is peeled and cleaned, crushed, pickled by using calcium chloride, calcium ethylene diamine tetracetate, sodium pyrosulfite, sodium isoascorbate and L-cysteine hydrochloride, the pickled garlic is uniformly mixed with edible oil, monosodium glutamate, sucralose, potassium sorbate and sodium dehydroacetate, and the mixture is filled, sterilized by adopting a pasteurization method, and then quickly cooled to room temperature to obtain the garlic paste.
Description
Technical Field
The invention relates to a method for directly processing minced garlic sauce by using raw garlic, belonging to the technical field of food processing.
Background
Garlic (English name: Garlic; Latin name: Allium sativum L.) is the underground bulb of Allium (Allium) plant of Liliaceae (Allium), and is rich in proteins, oligosaccharides and polysaccharides, and in addition, fat, minerals, etc. Garlic has various biological activities, such as prevention and treatment of cardiovascular diseases, tumor resistance, pathogenic microorganism resistance and the like, and can play a role in disease prevention and health care after being eaten for a long time.
Garlic is an agricultural product with very strong seasonality, the shelf life of garlic is prolonged by cold storage at present, the germination rate is inhibited by irradiation, and the quality of fresh garlic is controlled, but certain damage can be caused to the tissue structure of garlic by cold storage and irradiation, and the mouth cavity smell is heavy after raw garlic is directly eaten, so people are not suitable for public sanitation, so people process garlic into garlic powder, garlic slices, black garlic, sweet and sour garlic, vinegar pickled garlic and the like, and deeply process into garlic oil, garlicin, alliin, garlic polysaccharide and the like, but the deep processing and manufacturing process is complex, the finished product price is expensive, and the garlic is not suitable for daily life eating, the garlic is easy to turn green in the processing process of preparing the sweet and sour garlic and vinegar pickled garlic, and the problems of low garlic adding amount, serious color change and poor quality exist when the raw garlic is used for preparing the minced garlic sauce.
How to prepare garlic products with higher quality by utilizing abundant garlic resources and improve the added value of garlic has very important practical significance for promoting the sustainable development of the garlic industry.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for directly processing minced garlic sauce by using raw garlic, which ensures that the prepared minced garlic sauce has the characteristics of difficult color change and stable quality by pretreating fresh garlic, prolongs the shelf life, obviously improves the adding proportion of the garlic, and overcomes the quality problems and the defects in the traditional garlic processing process.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a method for directly processing minced garlic sauce by using raw garlic, which comprises the following steps:
(1) pretreatment of fresh garlic: peeling fresh Bulbus Allii, cleaning, draining, and pulverizing into Bulbus Allii granules;
(2) adjusting the pH value of the garlic granules obtained in the step (1), and then soaking and centrifuging;
(3) pretreating garlic granules: adding calcium chloride, calcium ethylene diamine tetracetate, sodium pyrosulfite, sodium erythorbate and L-cysteine hydrochloride into the garlic granules after centrifugation in the step (2) for pickling;
(4) and (3) uniformly mixing the pickled garlic granules in the step (3) with edible oil, monosodium glutamate, sucralose, potassium sorbate and sodium dehydroacetate, filling, performing sterilization treatment by adopting a pasteurization method, and then quickly cooling to room temperature to obtain the minced garlic sauce.
Further, the particle size of the garlic granules in the step (1) is 2-3 mm.
Further, in the step (2), edible soda ash (soda) is added into water meeting drinking water standards, the pH value of the water is adjusted to 7.5, and then the garlic granules are soaked in the water for 20 min.
Further, the centrifugation treatment in the step (2) is centrifugation at 3000r/min for 10min, and the salting time in the step (3) is 20 min.
Further, in the step (3), the addition amount of the calcium chloride is 0.5% of the total mass of the garlic granules, the addition amount of the calcium ethylene diamine tetracetate is 0.075% of the total mass of the garlic granules, 0.2g of sodium erythorbate is added in each kilogram of the garlic granules, 0.2g of L-cysteine hydrochloride is added in each kilogram of the garlic granules, and the concentration of the sodium metabisulfite is controlled to be 20 ppm.
Further, in the step (4), the mass ratio of the garlic granules to the edible oil is 3: 2.
Further, in the step (4), the addition amount of the monosodium glutamate is 0.5% of the total mass of the garlic granules and the edible oil, the addition amount of the sucralose is 0.3% of the total mass of the garlic granules and the edible oil, the salinity is controlled to be 5-7%, 0.5g of potassium sorbate is added into each kilogram of garlic granules, and 0.2g of sodium dehydroacetate is added into each kilogram of garlic granules.
Further, after filling in the step (4), the oil level is 0.3-0.5 cm higher than the garlic granules, the garlic granules are guaranteed to be compressed as much as possible, the sterilization treatment time is 20-30 min, and the temperature is 70-80 ℃.
Furthermore, chopped hot pepper can be added in the step (4), and the mass ratio of the chopped hot pepper to the garlic granules is 1: 3.
Furthermore, the chopped chili has a flake shape of 8-10mm x 8-10mm, is prepared by chopping fresh chili pepper (slight spicy) or red cluster pepper (brilliant red or Tianyu), adding 10-12% of salt, inoculating 2-3% of white sugar, fermenting, adding 20ppm of white sugar, fermenting at normal temperature for 12 months, and filtering to obtain the final product with acidity of 1.0-1.2%.
The invention discloses the following technical effects:
the garlic sauce provided by the invention takes garlic as a main raw material, the grain size of the garlic grains is set, the garlic grains are too large to be sterilized and are not easy to kill, the garlic has pungent taste, and the color and luster are not uniform, in addition, stainless steel equipment is considered, other metal elements for promoting browning can be reduced, in addition, the raw garlic is taken as the raw material in the preparation process for directly preparing the garlic sauce, the adding proportion of the garlic is obviously improved, after the fresh garlic grains are dehydrated and alkalized, the processed garlic can keep the original brittleness and garlic fragrance of the garlic, the possibility that the garlic grains become yellow brown after being green and sterilized is greatly reduced, the garlic sauce prepared is soft in garlic taste, cannot change color within 9 months, has a longer quality guarantee period, and can meet the effects in the aspects of seasoning and health care.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but rather as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every intervening value, to the extent any stated or intervening value in a stated range, and every other stated or intervening value in that stated range, is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
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. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
The raw materials used in the examples of the present invention are commercially available.
The chopped hot pepper used in the embodiment of the invention has the sheet shape of 8-10mm x 8-10mm, is chopped by fresh chili pepper (slight spicy) or pod pepper (brilliant red or Tianyu), added with 10-12% of salt, inoculated with 2-3% of white sugar for fermentation, added with 20ppm of white sugar, fermented at normal temperature for 12 months, and filtered for later use, wherein the acidity is 1.0-1.2%.
The technical solution of the present invention is further illustrated by the following examples.
Example 1
Peeling fresh garlic by a garlic peeling machine, then cleaning by clear water, wherein the garlic is not abraded in the peeling and cleaning processes, crushing by a stainless steel mincing machine into garlic granules with the grain diameter of 2mm, then adding edible soda into water meeting the drinking water standard to adjust the pH of the water to be 7.5, soaking the garlic granules in the water for 20min, then centrifuging at 3000r/min for 10min, taking 1kg of garlic granules after the centrifugation is finished, adding 5g of calcium chloride, 7.5g of sodium ethylene diamine tetracetate calcium, 0.2g of sodium isoascorbate and 0.2g L-cysteine hydrochloride, adding sodium pyrosulfite to control the concentration to be 20ppm, pickling for 20min, then taking 0.6kg of pickled garlic granules to be mixed with 0.4kg of edible oil, adding 5g of monosodium glutamate, 3g of sucralose, 0.5g of potassium sorbate and 0.2g of sodium dehydroacetate, controlling the salinity to be 6%, uniformly mixed and then filling, filling until the oil level is 0.4cm higher than that of garlic, treating at 75 deg.C for 25min by pasteurization, and quickly cooling to room temperature to obtain mashed garlic sauce.
Example 2
Peeling fresh garlic by a garlic peeling machine, then cleaning by clear water, wherein the garlic is not abraded in the peeling and cleaning processes, crushing by a stainless steel mincing machine into garlic granules with the grain diameter of 3mm, then adding edible soda into water meeting the drinking water standard to adjust the pH of the water to be 7.5, soaking the garlic granules in the water for 20min, then centrifuging at 3000r/min for 10min, taking 1kg of garlic granules after the centrifugation is finished, adding 5g of calcium chloride, 7.5g of sodium ethylene diamine tetracetate calcium, 0.2g of sodium isoascorbate and 0.2g L-cysteine hydrochloride, adding sodium pyrosulfite to control the concentration to be 20ppm and 20min for pickling, then taking 0.6kg of pickled garlic granules, mixing with 0.4kg of edible oil and 0.2kg of chopped hot pepper, adding 5g of monosodium glutamate, 3g of sucralose, 0.5g of potassium sorbate and 0.2g of sodium acetate, and controlling the salinity to be 6%, mixing, bottling until the oil level is 0.3cm higher than that of garlic granule, pasteurizing at 80 deg.C for 30min, and quickly cooling to room temperature to obtain mashed garlic sauce.
Example 3
Peeling fresh garlic by a garlic peeling machine, then cleaning by clear water, wherein the garlic is not abraded in the peeling and cleaning processes, crushing by a stainless steel mincing machine into garlic granules with the grain diameter of 2mm, then adding edible soda into water meeting the drinking water standard to adjust the pH of the water to be 7.5, soaking the garlic granules in the water for 20min, then centrifuging at 3000r/min for 10min, taking 1kg of garlic granules after the centrifugation is finished, adding 5g of calcium chloride, 7.5g of sodium ethylene diamine tetracetate calcium, 0.2g of sodium isoascorbate and 0.2g L-cysteine hydrochloride, adding sodium pyrosulfite to control the concentration to be 20ppm and 20min for pickling, then taking 0.6kg of pickled garlic granules, mixing with 0.4kg of edible oil and 0.2kg of chopped hot pepper, adding 5g of monosodium glutamate, 3g of sucralose, 0.5g of potassium sorbate and 0.2g of sodium acetate, and controlling the salinity to be 7%, mixing, bottling until the oil level is 0.3cm higher than that of garlic granule, pasteurizing at 70 deg.C for 30min, and quickly cooling to room temperature to obtain mashed garlic sauce.
Example 4
Peeling fresh garlic by using a garlic peeling machine, then cleaning by using clear water, wherein the garlic is not abraded in the peeling and cleaning processes, crushing the garlic into garlic granules with the grain diameter of 3mm by using a stainless steel mincing machine, then adding edible soda into water meeting the drinking water standard to adjust the pH value of the water to be 7.5, soaking the garlic granules in the water for 20min, then centrifuging for 10min at 3000r/min, taking 1kg of garlic granules after the centrifugation is finished, adding 5g of calcium chloride, 7.5g of sodium ethylene diamine tetracetate calcium, 0.2g of sodium isoascorbate and 0.2g L-cysteine hydrochloride, adding sodium metabisulfite to control the concentration to be 20ppm, pickling for 20min, then mixing 0.6kg of pickled garlic granules with 0.4kg of edible oil, adding 5g of monosodium glutamate, 3g of sucralose, 0.5g of potassium sorbate and 0.2g of sodium dehydroacetate, controlling the salinity to be 7%, uniformly mixed and then filling, filling until the oil level is 0.5cm higher than that of garlic, treating at 80 deg.C for 30min by pasteurization, and quickly cooling to room temperature to obtain mashed garlic sauce.
Comparative example 1
The only difference from example 1 is that the addition of soda ash to adjust the pH to 7.5 is omitted.
Comparative example 2
The only difference from example 1 is that the salting-in step with calcium chloride, calcium ethylenediaminetetraacetate, sodium erythorbate, L-cysteine hydrochloride and sodium metabisulphite is omitted.
Comparative example 3
The only difference from example 1 was that garlic granules having a particle size of 6mm were crushed by a stainless steel crusher.
Comparative example 4
The only difference from example 1 is that the oil level was 0.1cm higher than the garlic clove after filling.
The garlic paste prepared in examples 1 to 4 and comparative examples 1 to 4 was stored in a sealed state at 37 ℃, and color change and possible acid and gas production of the garlic paste at different times were observed, and the results are shown in table 1.
TABLE 1 color change of garlic sauce at different times
| Storing for 3 months | Storing for 6 months | Storing for 9 months | |
| Example 1 | Comparative white | Comparative white | Comparative white |
| Example 2 | Comparative white | Comparative white | Comparative white |
| Example 3 | Comparative white | Comparative white | Comparative white |
| Example 4 | Comparative white | Comparative white | Comparative white |
| Comparative example 1 | Relatively yellow | Relatively yellow | Yellow colour |
| Comparative example 2 | Relatively yellow | Relatively yellow | Yellow colour |
| Comparative example 3 | Slightly yellow | Comparative yellow | Yellow colour |
| Comparative example 4 | Yellow surface layer | Most of the yellow | Yellow colour |
The content in the table 1 shows that under the condition of heat preservation at 37 ℃, the preparation process has relatively obvious quality guarantee advantages, the product does not become sour in the production period, the garlic granules are not melted after tasting, the product is formed in the comparative example, the product is heated for 3 months and begins to turn yellow, the original color of the garlic cannot be reflected in the color of the garlic in 9 months, and the obvious color deepening phenomenon occurs, wherein the comparative example 1 does not use alkali for soaking, the phenomenon of greenness just begins to be stored, then the green color slowly fades and begins to turn yellow, and the yellow color changes more rapidly after the time is longer; comparative example 2 yellow color comes faster, begins to turn yellow in 3 months, and slowly deepens; comparative example 3 adopts stainless steel triturator to stir and become garlic grain, reduce the interference that the metallic element may bring, the color and luster change is more slow compared with other factors, but the garlic grain is too big, the middle has not been killed completely, still there is raw garlic that stimulates the taste; comparative example 4 the oil level was not higher than that of the garlic clove grain, meaning that oxygen entered and the surface began to be oxidized and deepened in color. Therefore, the minced garlic sauce prepared according to the method of the embodiment of the present invention has a longer shelf life than the comparative example, and the minced garlic sauce does not change color within 9 months.
Sensory evaluation
15 male students and 15 female students were randomly selected, and the minced garlic sauces prepared in examples 1 to 4 and comparative examples 1 to 4 were distributed to 30 selected persons, respectively, and scored according to the evaluation criteria of table 2.
TABLE 2 grading Standard Table for mashed garlic sauce
| Item | Standard of merit | Highest score |
| Appearance of the product | The more uniform the color, the green or yellow brown is not generated | 100 |
| Fragrance | Has no pungent garlic taste, fragrant garlic taste, and soft garlic taste | 100 |
| Taste of the product | Is not spicy and has sauce flavor | 100 |
The total score is the appearance score × 40% + aroma score × 30% + taste score × 30%, and the average value is calculated, and the results are shown in table 3.
TABLE 3 scoring results
| Total score | |
| Example 1 | 280 |
| Example 2 | 271 |
| Example 3 | 288 |
| Example 4 | 275 |
| Comparative example 1 | 210 |
| Comparative example 2 | 224 |
| Comparative example 3 | 231 |
| Comparative example 4 | 200 |
From the sensory score, the color of the product in the examples is relatively stable, no fundamental change or no obvious change is caused in the heat preservation test in 9 months, the difference in the sensory score is large, and the difference in the sensory quality is obvious. In comparative example 1, the enzyme cannot be inhibited without alkali treatment, the color change is fast, and the score is low; comparative example 2 since no color-protecting preservative was added, the color slowly turned yellow after being stored for a certain period of time; comparative example 3 can be uneven, but the color change is relatively slow, the garlic taste is heavy at the later stage, and the score is relatively good; comparative example 4 had a darker color change from the surface, an oxidized odor, and a lower score. Therefore, as can be seen from table 3, the mashed garlic sauce prepared according to the embodiment of the present invention meets the taste of the public.
The above-described embodiments are only intended to illustrate the preferred embodiments of the present invention, and not to limit the scope of the present invention, and various modifications and improvements made to the technical solution of the present invention by those skilled in the art without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.
Claims (9)
1. A method for directly processing minced garlic sauce by using raw garlic is characterized by comprising the following steps:
(1) pretreatment of fresh garlic: peeling fresh garlic, cleaning, and pulverizing into garlic granules;
(2) adjusting the pH value of the garlic granules obtained in the step (1), and then soaking and centrifuging;
(3) pretreating garlic granules: adding calcium chloride, sodium ethylene diamine tetracetate calcium, sodium pyrosulfite, sodium erythorbate and L-cysteine hydrochloride into the garlic granules after centrifugation in the step (2) for pickling;
(4) and (4) uniformly mixing the pickled garlic granules in the step (3) with edible oil, monosodium glutamate, sucralose, potassium sorbate and sodium dehydroacetate, filling, and sterilizing to obtain the minced garlic sauce.
2. The method according to claim 1, wherein the garlic granules in the step (1) have a particle size of 2 to 3 mm.
3. The method according to claim 1, wherein the pH of the water is adjusted to 7.5 with edible soda ash in the step (2), and then the garlic granules are added and soaked for 20 min.
4. The method according to claim 1, wherein the centrifugation treatment in step (2) is centrifugation at 3000r/min for 10min, and the salting time in step (3) is 20 min.
5. The process according to claim 1, wherein the calcium chloride is added in the step (3) in an amount of 0.5% by mass of the total mass of the garlic clove, the calcium sodium edetate is added in an amount of 0.075% by mass of the total mass of the garlic clove, 0.2g of sodium erythorbate is added per kg of the garlic clove, 0.2g of L-cysteine hydrochloride is added per kg of the garlic clove, and the concentration of sodium metabisulfite is controlled to be 20 ppm.
6. The method according to claim 1, wherein the mass ratio of the garlic clove to the edible oil in the step (4) is 3: 2.
7. The method according to claim 1, wherein the addition amount of the monosodium glutamate in the step (4) is 0.5% of the total mass of the garlic granules and the edible oil, the addition amount of the sucralose is 0.3% of the total mass of the garlic granules and the edible oil, the salinity is controlled to be 5-7%, 0.5g of potassium sorbate is added in each kilogram of garlic granules, and 0.2g of sodium dehydroacetate is added in each kilogram of garlic granules.
8. The method according to claim 1, wherein the oil level is 0.3-0.5 cm higher than the garlic granules after filling in the step (4), the sterilizing time is 20-30 min, and the temperature is 70-80 ℃.
9. The method according to claim 1, wherein chopped chili peppers are further added in the step (4), and the mass ratio of the chopped chili peppers to the garlic granules is 1: 3.
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Effective date of registration: 20240124 Address after: 212000 Erling Town Industrial Park, Danyang City, Zhenjiang City, Jiangsu Province Patentee after: ZHENJIANG DANHE VINEGAR Co.,Ltd. Country or region after: China Address before: 410128 School of food science and technology, Hunan Agricultural University, No. 1, Nongda Road, Furong district, Changsha City, Hunan Province Patentee before: Hunan Agricultural University Country or region before: China |