CN116138418A - Production technology of fermented and seasoned crisp garlic rice - Google Patents
Production technology of fermented and seasoned crisp garlic rice Download PDFInfo
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- CN116138418A CN116138418A CN202111389375.8A CN202111389375A CN116138418A CN 116138418 A CN116138418 A CN 116138418A CN 202111389375 A CN202111389375 A CN 202111389375A CN 116138418 A CN116138418 A CN 116138418A
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 86
- 235000004611 garlic Nutrition 0.000 title claims abstract description 86
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 title claims description 23
- 235000009566 rice Nutrition 0.000 title claims description 23
- 240000007594 Oryza sativa Species 0.000 title claims 5
- 235000021110 pickles Nutrition 0.000 claims abstract description 28
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 28
- 238000005554 pickling Methods 0.000 claims description 23
- 206010033546 Pallor Diseases 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000002791 soaking Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 240000007124 Brassica oleracea Species 0.000 claims description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 244000088415 Raphanus sativus Species 0.000 claims description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000011068 loading method Methods 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 239000011248 coating agent Substances 0.000 abstract description 2
- 238000000576 coating method Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 16
- 239000004310 lactic acid Substances 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 8
- 235000011148 calcium chloride Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000012411 boiled sweets Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
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- 238000006467 substitution reaction Methods 0.000 description 2
- 108010092760 Alliin lyase Proteins 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a production technology of fermented and seasoned crisp garlic cloves, and belongs to the technical field of food processing. The garlic is characterized in that garlic bulbs which are split and removed of the coating are taken as raw materials, picked, sorted, blanched and cooled, pickled in vacuum by using pickle liquor, and then subjected to seasoning, light dipping, sterilization and packaging. The invention has simple production process and high industrialization degree, and the product has crisp and tender texture, is sour and tasty, and has a shelf life of 12 months at normal temperature.
Description
1. Technical field
The invention relates to a production technology of fermented and seasoned crisp garlic cloves, and belongs to the technical field of food processing.
2. Background art
Bulbus Allii (Allium sativum L), also known as Bulbus Allii, is a plant of Allium genus of Liliaceae. The garlic bulb is rich in organic sulfide and microelements such as iron and selenium, and has effects in killing and inhibiting bacteria, reducing cholesterol in body, inhibiting cancer, and preventing diabetes, hypertension and cardiovascular diseases. The pickling method of vegetables such as garlic is a popular vegetable processing method in China, and the product has unique flavor and rich nutrition, can meet different tastes, can promote appetite, help digestion and promote health, and is popular with consumers.
At present, some reports on a novel sour garlic manufacturing method exist, and patent (publication No. CN1078357A, publication No. 1993.11.17) discloses a sweet and sour garlic and a manufacturing method, wherein fresh or dried fresh garlic is soaked in sweet and sour material juice for 60-90 days after root hairs, stems and skins are removed, soaked and scalded in the soaked juice at 90-100 ℃ for 1-2 minutes, then the soaked and boiled sweet and sour material juice is filled into a wide-mouth glass bottle while the soaked and boiled sweet and sour material juice is filled, and the soaked and boiled sweet and sour garlic is packaged after being subjected to sultry sterilization for 15 minutes. The vinegar-soaked Bulbus Allii has no lactic acid flavor. The pickling of lactic acid garlic (Zhao Hui, li Xiuliang, wu Guofeng, li Chengxian, gu Shubiao. Chinese seasoning, 2003.2: 25-26) is to prepare pure lactic acid liquid by culturing lactic acid bacteria to produce acid, and pickling garlic at 15-20 deg.c for 15-20 d to produce lactic acid sugar garlic. Because garlic has compact texture, the method can not obtain mature lactic acid sugar garlic within 15-20 days. Preparation of vinegar-pickled garlic cans (Li Junmin, gao Xiangmin, zhang Hongzan. Chinese fruits and vegetables, 2003, 4:27), pre-boiling garlic rice with citric acid water with concentration of 0.3% at 82-90 ℃ for 3-4 minutes, soaking in a soaking solution with concentration of 5% citric acid for 48h, canning, adding a soup containing 20% alcohol vinegar, 0.8-1.2% salt, 0.01% calcium chloride and 0.2% essence, sealing, and sterilizing to obtain the vinegar-pickled garlic cans. The vinegar-soaked Bulbus Allii has no lactic acid flavor.
The invention takes garlic bulb which is split and removed with involucra as raw material, and is processed by picking, sorting, scalding, cooling, vacuum pickling with pickle liquid obtained by pickling vegetables such as radish, cabbage, chinese cabbage, and the like, and then seasoning, light soaking, sterilizing and packaging to obtain fermented seasoned crisp garlic rice. The invention has simple production process and high industrialization degree, and the product has crisp and tender texture, is sour and tasty, and has a shelf life of 12 months at normal temperature.
3. Summary of the invention
Technical problems:
the invention aims to provide a production technology of fermented and seasoned crisp garlic rice, which solves the technical problems of short shelf life, long production period of sweet and sour garlic bulbs, inconvenient eating and the like of the current commercial fresh garlic rice.
The technical scheme is as follows:
the technical scheme of the invention is summarized as follows: the fermented seasoned crisp garlic rice with crisp and tender texture and good sour taste is prepared by taking garlic bulbs which are split and removed of coating as raw materials, picking, sorting, scalding, cooling, vacuum pickling with pickle liquor, seasoning, light pickling, sterilizing and packaging. The production technology of the seasoned crisp garlic spread specifically comprises the following steps:
(1) And (3) raw material treatment: the garlic material is white skin garlic or purple skin garlic. According to the known technology, garlic bulbs are split and involucra are removed to obtain clean garlic kernels;
(2) Blanching and keeping crisp: adding 0.10-0.25% (w/v) calcium chloride and 1-2% (w/v) citric acid into drinking water according to a known method to prepare a blanching liquid, wherein the ratio (w/v) of garlic rice to the blanching liquid is 1:3; heating the blanching liquid to 95-100 ℃, pouring garlic cloves into the blanching liquid, blanching for 5-8 min, and cooling to room temperature by flowing water;
(3) Vacuum pickling: loading the blanched garlic seeds into a stainless steel vacuum pan, and vacuum pickling with pickle liquor obtained by pre-pickling vegetables such as radish, cabbage and Chinese cabbage, wherein the ratio of the garlic seeds to the pickle liquor is 1:1 (w/v); a gas-liquid separator is arranged between the stainless steel pot and the vacuum pump, and the stainless steel pot is immersed and pickled for 36 to 48 hours under the vacuum degree of 0.06 to 0.10MPa and the temperature of 26 to 30 ℃; before vacuum pickling, adding 5-10% white sugar (w/v) and 0.1-0.3% white wine (v/v) into the pickle liquid, and adjusting the salt content of the pickle liquid to 2-4% (w/v);
(4) Flavoring and light soaking: the soaked garlic rice is lightly soaked for 24-36 hours with the flavoring, and the flavoring comprises the following components in percentage by mass: 0 to 3 percent of chilli powder, 5 to 8 percent of sugar, 0.2 to 0.5 percent of monosodium glutamate and 1 to 3 percent of edible oil;
(5) And (3) sterilizing and packaging: the seasoned garlic rice is sterilized by microwave for 2-3 min and vacuum packed, and the prepared product has crisp and tender texture, is sour and tasty and has a shelf life of 12 months at normal temperature.
The beneficial effects are that:
compared with the prior art, the production technology of the fermented and seasoned crisp garlic spread has the following advantages:
(1) The invention carries out blanching treatment on fresh garlic rice by using the blanching liquid containing citric acid and CaCl2, thereby passivating alliinase activity, reducing the generation amount of spicy substances, protecting color and crisp of the garlic rice and improving the appearance and taste of the product.
(2) The pickle liquid is obtained by a method of combining natural fermentation of the vegetables easy to ferment and a starter, the garlic rice is prepared into the pickle liquid by vacuum soaking, and the finished product has pure taste, good quality and high lactic acid content;
(3) The technology of the invention has the characteristics of short production period, simple operation, easy popularization and the like, and the product has long shelf life at normal temperature.
4. Detailed description of the preferred embodiments
Example 1
Selecting white skin garlic or purple skin garlic bulbs which are complete in skin membrane, free of plant diseases and insect pests and eight mature as raw materials, cutting off stem discs and fibrous roots, separating garlic cloves, removing membranous scales, soaking in clear water for 20-30 min, and removing garlic skin membranes and impurities to obtain the clean garlic rice. Adding 0.10-0.25% (w/v) calcium chloride and 1-2% (w/v) citric acid into drinking water to prepare a blanching liquid, wherein the ratio (w/v) of garlic rice to the blanching liquid is 1:3; and (3) when the blanching liquid is heated to 95-100 ℃, blanching the garlic cloves for 5-8 min, and cooling the garlic cloves to room temperature by flowing water. The blanched garlic seeds and pickle liquid obtained by infusing vegetables such as radishes, cabbages and the like in advance are simultaneously filled into a stainless steel vacuum pot, the ratio of the garlic seeds to the pickle liquid is 1:1 (w/v), a cover is added for sealing, a gas-liquid separator is arranged between a vacuum pump and the vacuum pot, and pickling is carried out for 48 hours under the vacuum degree of 0.06MPa and the temperature of 30 ℃; before vacuum pickling, 5% white sugar (w/v) and 0.3% white wine (v/v) are added into the pickle liquid, and the salt content of the pickle liquid is adjusted to 2% (w/v). The soaked garlic rice is lightly soaked for 36 hours with the flavoring, and the mass percentages of the components of the flavoring are 5% of sugar, 0.2% of monosodium glutamate and 1% of edible oil. Microwave sterilizing the seasoned garlic rice for 2-3 min and vacuum packaging. The prepared product has crisp and tender texture, is sour and cool and is palatable, and the shelf life reaches 12 months at normal temperature.
Example 2
Garlic bulb picking, garlic processing and blanching of garlic kernels, a pickle liquor preparation method and the ratio of garlic kernels to pickle liquor are shown in example 1. The garlic cloves are soaked in the pickle liquor for 42 hours at the soaking temperature of 28 ℃ under the vacuum degree of 0.08 MPa; before vacuum pickling, adding 7.5% white sugar (w/v) and 0.2% Chinese liquor (v/v) into the pickle liquor, and adjusting the salt content of the pickle liquor to 3% (w/v). The soaked garlic rice is lightly soaked for 24 hours with the flavoring, wherein the flavoring comprises 1% of chilli powder, 6% of sugar, 0.3% of monosodium glutamate and 2% of edible oil by mass. The sterilization and packaging method of the seasoned garlic cloves is shown in the example 1, and the shelf life of the garlic cloves reaches 12 months at normal temperature.
Example 3
Garlic bulb picking, garlic processing and blanching of garlic kernels, a pickle liquor preparation method and the ratio of garlic kernels to pickle liquor are shown in example 1. The garlic cloves are soaked in the pickle liquor for 36 hours at the soaking temperature of 30 ℃ under the vacuum degree of 0.10 MPa; before vacuum pickling, 10% white sugar (w/v) and 0.1% white wine (v/v) are added into the pickle liquid, and the salt content of the pickle liquid is adjusted to 4% (w/v). The soaked garlic rice is lightly soaked for 30 hours with a flavoring, wherein the flavoring comprises 3% of chilli powder, 8% of sugar, 0.5% of monosodium glutamate and 3% of edible oil by mass. The sterilization and packaging method of the seasoned garlic cloves is shown in the example 1, and the shelf life of the garlic cloves reaches 12 months at normal temperature.
The embodiments of the present invention have been described in detail above, but this is merely an example for the convenience of understanding and should not be construed as limiting the scope of the invention. Likewise, any person skilled in the art can make various equivalent changes or substitutions according to the technical solution of the present invention and the description of the preferred embodiments thereof, but all such changes or substitutions shall fall within the scope of the claims of the present invention.
Claims (2)
1. A technology for producing fermented and seasoned crisp garlic rice is characterized by taking garlic bulbs which are split and removed of involucra as raw materials, picking, sorting, blanching, cooling, vacuum pickling with pickle liquor, seasoning, light soaking, sterilizing and packaging, and specifically comprises the following steps:
(1) And (3) raw material treatment: dividing garlic bulbs into segments and removing involucra according to a known method to obtain clean garlic kernels;
(2) Blanching and keeping crisp: adding 0.10-0.25% (w/v) calcium chloride and 1-2% (w/v) citric acid into drinking water according to a known method to prepare a blanching liquid, wherein the ratio (w/v) of garlic rice to the blanching liquid is 1:3; heating the blanching liquid to 95-100 ℃, pouring garlic cloves into the blanching liquid, blanching for 5-8 min, and cooling to room temperature by flowing water;
(3) Vacuum pickling: loading the blanched garlic seeds into a stainless steel vacuum pot, and vacuum pickling with pickle liquor obtained by pre-pickling vegetables such as radishes, cabbages and cabbages, wherein the ratio of the garlic seeds to the pickle liquor is 1:1 (w/v), the vacuum degree in the stainless steel pot is 0.06-0.10 MPa, the pickling temperature is 26-30 ℃ and the pickling time is 36-48 hours; before vacuum pickling, adding 5-10% white sugar (w/v) and 0.1-0.3% white wine (v/v) into the pickle liquid, and adjusting the salt content of the pickle liquid to 2-4% (w/v);
(4) Flavoring and light soaking: the garlic rice after vacuum pickling is lightly soaked for 24-36 hours with the flavoring, and the flavoring comprises the following components in percentage by mass: 0 to 3 percent of chilli powder, 5 to 8 percent of sugar, 0.2 to 0.5 percent of monosodium glutamate and 1 to 3 percent of edible oil;
(5) And (3) sterilizing and packaging: sterilizing the seasoned garlic rice by microwave for 2-3 min, and vacuum packaging.
2. The production technology of the fermented and seasoned crisp garlic spread according to claim 1, wherein the garlic is white skin garlic or purple skin garlic, and the product has crisp and tender texture, is sour and tasty, and has a shelf life of 12 months at normal temperature.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111389375.8A CN116138418A (en) | 2021-11-22 | 2021-11-22 | Production technology of fermented and seasoned crisp garlic rice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111389375.8A CN116138418A (en) | 2021-11-22 | 2021-11-22 | Production technology of fermented and seasoned crisp garlic rice |
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| Publication Number | Publication Date |
|---|---|
| CN116138418A true CN116138418A (en) | 2023-05-23 |
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|---|---|---|---|
| CN202111389375.8A Pending CN116138418A (en) | 2021-11-22 | 2021-11-22 | Production technology of fermented and seasoned crisp garlic rice |
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- 2021-11-22 CN CN202111389375.8A patent/CN116138418A/en active Pending
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