CN114617248B - 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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- CN114617248B CN114617248B CN202210378956.XA CN202210378956A CN114617248B CN 114617248 B CN114617248 B CN 114617248B CN 202210378956 A CN202210378956 A CN 202210378956A CN 114617248 B CN114617248 B CN 114617248B
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 167
- 235000004611 garlic Nutrition 0.000 title claims abstract description 166
- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000015067 sauces Nutrition 0.000 title claims abstract description 20
- 238000012545 processing Methods 0.000 title claims abstract description 10
- 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
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 10
- 229940001584 sodium metabisulfite Drugs 0.000 claims abstract description 10
- 235000010262 sodium metabisulphite Nutrition 0.000 claims abstract description 10
- 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 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
- 239000004288 Sodium dehydroacetate Substances 0.000 claims abstract description 9
- 239000004376 Sucralose Substances 0.000 claims abstract description 9
- YQWHKNCOYCBEOZ-UHFFFAOYSA-N [Na].[Ca].CC(=O)ON(OC(C)=O)CCN(OC(C)=O)OC(C)=O Chemical compound [Na].[Ca].CC(=O)ON(OC(C)=O)CCN(OC(C)=O)OC(C)=O YQWHKNCOYCBEOZ-UHFFFAOYSA-N 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
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 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
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims abstract description 9
- 229940079839 sodium dehydroacetate Drugs 0.000 claims abstract description 9
- 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 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
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims description 60
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
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- 238000011049 filling Methods 0.000 claims description 11
- 238000005119 centrifugation Methods 0.000 claims description 10
- 238000005554 pickling Methods 0.000 claims description 9
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 241000758706 Piperaceae Species 0.000 claims 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 235000021398 garlic paste Nutrition 0.000 abstract description 7
- 238000009928 pasteurization Methods 0.000 abstract description 6
- 230000000052 comparative effect Effects 0.000 description 25
- 230000008859 change Effects 0.000 description 14
- 240000008574 Capsicum frutescens Species 0.000 description 8
- 229910001220 stainless steel Inorganic materials 0.000 description 7
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- 230000008569 process Effects 0.000 description 6
- 235000017550 sodium carbonate Nutrition 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 238000005406 washing Methods 0.000 description 6
- 238000005299 abrasion Methods 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000003651 drinking water Substances 0.000 description 5
- 235000020188 drinking water Nutrition 0.000 description 5
- 239000001390 capsicum minimum Substances 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
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- 238000003756 stirring Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
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- 239000002994 raw material Substances 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 240000001844 Capsicum baccatum Species 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 241000234280 Liliaceae Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 2
- 239000002253 acid Substances 0.000 description 2
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- 230000002035 prolonged effect Effects 0.000 description 2
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- 150000003839 salts Chemical class 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
- QHPJDERMGHUORS-UHFFFAOYSA-N C=C.[Ca].[Na] Chemical group C=C.[Ca].[Na] QHPJDERMGHUORS-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
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- 206010028980 Neoplasm Diseases 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
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 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
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 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 1
- 230000004071 biological effect Effects 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940071106 ethylenediaminetetraacetate Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
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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
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- 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 application discloses a method for directly processing minced garlic sauce by using raw garlic, which comprises the following steps: fresh garlic is peeled and washed, crushed and pickled with calcium chloride, sodium calcium ethylenediamine tetraacetate, sodium metabisulfite, sodium erythorbate and L-cysteine hydrochloride, and then uniformly mixed with edible oil, monosodium glutamate, sucralose, potassium sorbate and sodium dehydroacetate, and then filled, and after sterilization treatment by a pasteurization method, the garlic paste is quickly cooled to room temperature, and the garlic paste is obtained.
Description
Technical Field
The application relates to a method for directly processing minced garlic sauce by using raw garlic, belonging to the technical field of food processing.
Background
Garlic (Garlic, latin name Allium sativum l.) is an underground bulb of Allium (Allium) plants of the family Liliaceae (Liliaceae), which is rich in proteins, oligosaccharides and polysaccharides, and in addition fats, minerals, etc. The garlic has various biological activities, such as preventing and treating cardiovascular diseases, resisting tumor, resisting pathogenic microorganisms, etc., and can play roles in preventing diseases and protecting health after being eaten for a long time.
Garlic is a very strong seasonal agricultural product, the shelf life of the garlic is prolonged at present mostly by refrigerating and storing, the germination percentage is restrained by irradiation, the quality of fresh garlic is controlled, but the tissue structure of the garlic is damaged to a certain extent by refrigerating and irradiating, and the fresh garlic is heavy in oral cavity smell after being directly eaten and is not suitable for public health, so people process the garlic into garlic powder, garlic flakes, black garlic, sweet and sour garlic, vinegar-soaked garlic and the like, further process the garlic into garlic oil, garlicin, alliin, garlic polysaccharide and the like, but the further process is complex, the price of the finished product is relatively expensive, the daily life of people is not suitable for eating, the processing process of making the sweet and sour garlic is easy to cause the condition that the garlic turns green, and the problem that the garlic additive amount is low, the color change is serious and the quality is poor when the raw garlic is used for making the garlic paste is solved.
How to prepare higher-quality garlic products by using abundant garlic resources, improves the added value of garlic, and 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 application provides a method for directly processing minced garlic sauce by using raw garlic, which is characterized in that fresh garlic is pretreated, so that the prepared minced garlic sauce has the characteristics of difficult color change and stable quality, the quality guarantee period is prolonged, the adding proportion of the garlic is obviously improved, and the quality problems and defects in the traditional garlic processing process are overcome.
In order to achieve the above object, the present application provides the following solutions:
the application provides a method for directly processing minced garlic sauce by using raw garlic, which comprises the following steps:
(1) Pretreating fresh garlic: peeling and cleaning fresh garlic, wherein the peeling and cleaning processes do not cause abrasion of the garlic, and crushing the garlic into garlic particles after draining;
(2) Adjusting the pH of the garlic granules obtained in the step (1), and then soaking and centrifuging the garlic granules;
(3) Pretreatment of garlic grains: adding calcium chloride, sodium calcium ethylenediamine tetraacetate, sodium metabisulfite, sodium erythorbate and L-cysteine hydrochloride into the garlic granules after centrifugation in the step (2) for pickling;
(4) Uniformly mixing the garlic particles pickled in the step (3) with edible oil, monosodium glutamate, sucralose, potassium sorbate and sodium dehydroacetate, filling, sterilizing by a pasteurization method, and then quickly cooling to room temperature to obtain the minced garlic sauce.
Further, the grain size of the garlic particles in the step (1) is 2-3 mm.
Further, in the step (2), edible sodium carbonate (soda) is added into water meeting the standard of drinking water, the pH of the water is adjusted to 7.5, and then the garlic particles are soaked in the water for 20min.
Further, the centrifugation in the step (2) is performed for 10min at 3000r/min, and the pickling time in the step (3) is 20min.
Further, the addition amount of the calcium chloride in the step (3) is 0.5 percent of the total mass of the garlic granules, the addition amount of the sodium calcium ethylene diamine tetraacetate is 0.075 percent of the total mass of the garlic granules, 0.2g of sodium erythorbate is added to each kilogram of the garlic granules, 0.2g of L-cysteine hydrochloride is added to each kilogram of the garlic granules, and the concentration of the sodium metabisulfite is controlled to be 20ppm.
Further, in the step (4), the mass ratio of the garlic particles to the edible oil is 3:2.
Further, the adding amount of the monosodium glutamate in the step (4) is 0.5 percent of the total mass of the garlic particles and the edible oil, the adding amount of the sucralose is 0.3 percent of the total mass of the garlic particles and the edible oil, the salinity is controlled to be 5-7 percent, 0.5g of potassium sorbate is added to each kilogram of garlic particles, and 0.2g of sodium dehydroacetate is added to each kilogram of garlic particles.
Further, after filling in the step (4), the oil level is higher than the garlic grains by 0.3-0.5 cm, so that the garlic grains are ensured to be compacted as much as possible, the sterilization treatment time is 20-30 min, and the temperature is 70-80 ℃.
Further, in the step (4), chopped chilli can be added, wherein the mass ratio of chopped chilli to garlic is 1:3.
Further, the chopped capsicum slices are 8-10mm by 8-10mm, fresh capsicum (slightly spicy) or pod pepper (brilliant red or heaven) is cut up, 10-12% of salt is added, 2-3% of white sugar is added for fermentation, 20ppm is added, the normal temperature fermentation time is 12 months, the acidity is 1.0-1.2%, and the mixture is filtered for later use.
The application discloses the following technical effects:
the minced garlic sauce takes garlic as a main raw material, the particle size of the garlic particles is set, the garlic particles are too large to sterilize and not easy to kill thoroughly, the minced garlic sauce has the garlic pungent taste and nonuniform color, in addition, stainless steel equipment is considered, other metal elements for promoting browning can be reduced, the minced garlic sauce is directly prepared by taking raw garlic as the raw material in the preparation process, the adding proportion of the garlic is obviously improved, the fresh garlic particles are dehydrated and alkalized, the processed garlic can keep the original brittleness and the garlic flavor of the garlic, the possibility that the garlic particles turn green and yellow brown after sterilization is greatly reduced, the prepared minced garlic sauce has soft garlic taste, does not change color within 9 months, has longer shelf life, and can meet the effects of flavoring and health care.
Detailed Description
Various exemplary embodiments of the application will now be described in detail, which should not be considered as limiting the application, but rather as more detailed descriptions of certain aspects, features and embodiments of the application.
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 application. In addition, for numerical ranges in this disclosure, it is understood that each intermediate value between the upper and lower limits of the ranges is also specifically disclosed. Every smaller range between any stated value or stated range, and any other stated value or intermediate value within the stated range, is also encompassed within the application. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless otherwise defined, 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 application 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 application. All documents mentioned in this specification are incorporated by reference 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 application described herein without departing from the scope or spirit of the application. Other embodiments will be apparent to those skilled in the art from consideration of the specification of the present application. The specification and examples of the present application are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are intended to be inclusive and mean an inclusion, but not limited to.
The raw materials used in the examples of the present application are commercially available.
The chopped capsicum slices used in the embodiment of the application are 8-10mm by 8-10mm, fresh capsicum (slightly spicy) or pod pepper (bright red or heaven) is cut up, 10-12% of salt is added, 2-3% of white sugar is added for fermentation, 20ppm is added, the normal-temperature fermentation time is 12 months, the acidity is 1.0-1.2%, and the mixture is filtered for later use.
The technical scheme of the application is further described by the following examples.
Example 1
Peeling fresh garlic with a garlic peeling machine, washing with clear water, wherein the peeling and washing processes do not cause abrasion of the garlic, crushing the garlic into garlic particles with the particle size of 2mm with a stainless steel stirring machine, adding edible sodium carbonate (soda) into water meeting the standard of drinking water to adjust the pH of the water to 7.5, immersing the garlic particles in the water for 20min, centrifuging for 10min at 3000r/min, taking 1kg of garlic particles after centrifugation, adding 5g of calcium chloride, 7.5g of sodium calcium ethylenediamine tetraacetate, 0.2g of sodium erythorbate and 0. 0.2g L-cysteine hydrochloride, adding sodium metabisulfite to control the concentration of the garlic particles to be 20ppm, pickling for 20min, then taking 0.6kg of pickled garlic particles to mix 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 to control the salinity to be 6%, filling after uniform mixing, enabling the garlic particles to be out of 0.4cm after filling, rapidly cooling the garlic particles to the temperature to be 75 ℃ for 25min, and rapidly sterilizing the garlic paste at room temperature.
Example 2
Peeling fresh garlic with a garlic peeling machine, washing with clear water, crushing the garlic into garlic particles with the particle size of 3mm by a stainless steel stirring machine without abrasion, adding edible sodium carbonate (soda) into water meeting the standard of drinking water to adjust the pH of the water to 7.5, immersing the garlic particles in the water for 20min, centrifuging for 10min at 3000r/min, taking 1kg of garlic particles after centrifugation, adding 5g of calcium chloride, 7.5g of sodium calcium ethylenediamine tetraacetate, 0.2g of sodium erythorbate and 0.2g L-cysteine hydrochloride, controlling the concentration of the garlic particles to 20ppm by adding sodium metabisulfite, pickling for 20min, then taking 0.6kg of pickled garlic particles, mixing with 0.4kg of edible oil and 0.2kg of chopped chilli, adding 5g of monosodium glutamate, 3g of sucralose, 0.5g of potassium sorbate and 0.2g of sodium dehydroacetate, controlling the salinity to 6%, filling after uniform centrifugation, pouring the garlic particles out of the garlic particles, and rapidly cooling the garlic particles to the room temperature of 80 cm at the temperature after the high oil level is carried out, and then carrying out pasteurization at the room temperature of 80 min.
Example 3
Peeling fresh garlic with a garlic peeling machine, washing with clear water, crushing the garlic into garlic particles with the particle size of 2mm by a stainless steel stirring machine without abrasion, adding edible sodium carbonate (soda) into water meeting the standard of drinking water to adjust the pH of the water to 7.5, immersing the garlic particles in the water for 20min, centrifuging for 10min at 3000r/min, taking 1kg of garlic particles after centrifugation, adding 5g of calcium chloride, 7.5g of sodium calcium ethylenediamine tetraacetate, 0.2g of sodium erythorbate and 0.2g L-cysteine hydrochloride, controlling the concentration of the garlic particles to 20ppm by adding sodium metabisulfite, pickling for 20min, then taking 0.6kg of pickled garlic particles, mixing with 0.4kg of edible oil and 0.2kg of chopped chilli, adding 5g of monosodium glutamate, 3g of sucralose, 0.5g of potassium sorbate and 0.2g of sodium dehydroacetate, controlling the salinity to 7%, filling after uniform centrifugation, pouring the garlic particles out of the garlic particles, and rapidly cooling the garlic particles to the room temperature of 70 cm after the high-speed garlic is subjected to pasteurization at the room temperature of 30 min.
Example 4
Peeling fresh garlic with a garlic peeling machine, washing with clear water, wherein the peeling and washing processes do not cause abrasion of the garlic, crushing the garlic into garlic particles with the particle size of 3mm with a stainless steel stirring machine, adding edible sodium carbonate (soda) into water meeting the standard of drinking water to adjust the pH of the water to 7.5, immersing the garlic particles in the water for 20min, centrifuging for 10min at 3000r/min, taking 1kg of garlic particles after centrifugation, adding 5g of calcium chloride, 7.5g of sodium calcium ethylenediamine tetraacetate, 0.2g of sodium erythorbate and 0. 0.2g L-cysteine hydrochloride, adding sodium metabisulfite to control the concentration of the garlic particles to be 20ppm, pickling for 20min, then taking 0.6kg of pickled garlic particles to mix 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 to control the salinity to be 7%, filling after uniform mixing, enabling the garlic particles to be out of 0.5cm after filling, and rapidly cooling the garlic particles to the room temperature to be 30min after pasteurization by a pasteurization method.
Comparative example 1
The only difference from example 1 is that the step of adding soda ash (soda) to adjust the pH to 7.5 was omitted.
Comparative example 2
The only difference from example 1 is that the steps of pickling with calcium chloride, sodium calcium ethylenediamine tetraacetate, sodium erythorbate, L-cysteine hydrochloride and sodium metabisulfite are omitted.
Comparative example 3
The same as in example 1 was found only in that the garlic particles 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 raised by 0.1cm above the garlic grain after filling.
The minced garlic pastes prepared in examples 1 to 4 and comparative examples 1 to 4 were stored at 37 ℃ in a sealed manner, and the color change and the possible acid and gas production conditions of the minced garlic pastes at different times were observed, and the results are shown in Table 1.
TABLE 1 color Change of minced Garlic sauce at different times
| Preservation ofFor 3 months | Preserving for 6 months | Preserving for 9 months | |
| Example 1 | White of comparison | White of comparison | White of comparison |
| Example 2 | White of comparison | White of comparison | White of comparison |
| Example 3 | White of comparison | White of comparison | White of comparison |
| Example 4 | White of comparison | White of comparison | White of comparison |
| Comparative example 1 | Yellow of comparison | Yellow of comparison | Yellow colour |
| Comparative example 2 | Yellow of comparison | Yellow of comparison | Yellow colour |
| Comparative example 3 | Slightly yellow | Yellow of comparison | Yellow colour |
| Comparative example 4 | Yellow surface layer | Most of yellowing | Yellow colour |
As can be seen from table 1, under the condition of heat preservation at 37 ℃, the preparation process of the application has obvious quality assurance advantages, the product does not change acid in the production period, the garlic particles are not melted after tasting, the comparative example is heat-preserved for 3 months to begin to change yellow after forming the product, the original color of the garlic is not reflected in 9 months, and obvious color deepening phenomenon appears, wherein the comparative example 1 does not have the phenomenon of changing green when the comparative example is just stored without alkali soaking, then slowly changes green to begin to change yellow, and the longer the time is, the yellow change is more rapid; comparative example 2 was yellow and turned to yellow after 3 months, and the color was slowly deepened; in the comparative example 3, a stainless steel masher is adopted to grind the garlic particles into garlic grains, so that the possible interference caused by metal elements is reduced, the color change is slower than that of other factors, but the garlic grains are too large, the middle part is not killed, and the raw garlic has a stimulating taste; comparative example 4 the oil level was not higher than the garlic grain, meaning that oxygen was introduced and the surface started to oxidize and deepen the color. Therefore, the minced garlic sauce prepared by the method of the embodiment of the application has longer shelf life than the comparative example, and the minced garlic sauce cannot be discolored within 9 months.
Sensory evaluation
15 men and 15 women were randomly drawn, and the minced garlic pastes prepared in examples 1 to 4 and comparative examples 1 to 4 were respectively distributed to 30 selected persons, and scored according to the evaluation criteria of table 2.
TABLE 2 Garlic sauce scoring criteria
| Project | Standard of | Highest score |
| Appearance of | The more uniform the color and luster, no green or yellowish-brown | 100 |
| Fragrance of fragrance | No pungent garlic smell, fragrant garlic smell and soft garlic smell | 100 |
| Taste and flavor | Is not spicy and has sauce flavor | 100 |
Total score = profile score x 40% + aroma score x 30% + taste score x 30% and the average calculated, 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 sense score, the color of the product in the examples is relatively stable, no fundamental change or no obvious change exists in the heat preservation experiment for 9 months, the difference in the sense score is large, and the sense quality difference is obvious. While comparative example 1 does not use alkali treatment to ensure that the enzyme is inhibited, the color change is fast and the score is low; comparative example 2 was slow to yellow after storage for a certain period of time due to the absence of added color-protecting preservative; comparative example 3 has relatively slow color change, heavy garlic taste in the later period and relatively good score due to non-uniformity; comparative example 4 has a darkened color from the surface, an oxidized smell and a lower score. Therefore, as can be seen from Table 3, the minced garlic sauce prepared in the example of the present application meets the taste of the public.
The above embodiments are only illustrative of the preferred embodiments of the present application and are not intended to limit the scope of the present application, and various modifications and improvements made by those skilled in the art to the technical solutions of the present application should fall within the protection scope defined by the claims of the present application without departing from the design spirit of the present application.
Claims (5)
1. A method for directly processing minced garlic sauce by using raw garlic is characterized by comprising the following steps:
(1) Pretreating fresh garlic: peeling and cleaning fresh garlic, and pulverizing into garlic particles;
(2) Adjusting the pH of the garlic granules obtained in the step (1), and then soaking and centrifuging the garlic granules;
(3) Pretreatment of garlic grains: adding calcium chloride, sodium calcium ethylenediamine tetraacetate, sodium metabisulfite, sodium erythorbate and L-cysteine hydrochloride into the garlic granules after centrifugation in the step (2) for pickling;
(4) Uniformly mixing the garlic particles pickled in the step (3) with edible oil, monosodium glutamate, sucralose, potassium sorbate and sodium dehydroacetate, filling, and sterilizing to obtain the minced garlic sauce;
the grain size of the garlic grains in the step (1) is 2-3 mm;
in the step (2), edible sodium carbonate is used for adjusting the pH value of water to 7.5, and then garlic grains are added for soaking for 20min;
in the step (3), 5g of calcium chloride is added into each kilogram of garlic granules, 7.5g of sodium calcium ethylenediamine tetraacetate is added into each kilogram of garlic granules, 0.2g of sodium erythorbate is added into each kilogram of garlic granules, 0.2. 0.2g L-cysteine hydrochloride is added into each kilogram of garlic granules, and the concentration of sodium metabisulfite is controlled to be 20ppm;
and (3) after filling in the step (4), the oil level is higher than the garlic grains by 0.3-0.5 cm, the sterilization treatment time is 20-30 min, and the temperature is 70-80 ℃.
2. The method of claim 1, wherein the centrifugation in step (2) is performed at 3000r/min for 10min and the pickling in step (3) is performed for 20min.
3. The method of claim 1, wherein the mass ratio of garlic particles to edible oil in step (4) is 3:2.
4. 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 particles and the edible oil, the addition amount of the sucralose is 0.3% of the total mass of the garlic particles and the edible oil, the salinity is controlled to be 5-7%, 0.5g of potassium sorbate is added to each kilogram of garlic particles, and 0.2g of sodium dehydroacetate is added to each kilogram of garlic particles.
5. The method of claim 1, wherein in step (4), chopped peppers may be added, the mass ratio of chopped peppers to garlic particles being 1:3.
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