CN1223087A - Savoury vinegar soaked garlic - Google Patents
Savoury vinegar soaked garlic Download PDFInfo
- Publication number
- CN1223087A CN1223087A CN98100030A CN98100030A CN1223087A CN 1223087 A CN1223087 A CN 1223087A CN 98100030 A CN98100030 A CN 98100030A CN 98100030 A CN98100030 A CN 98100030A CN 1223087 A CN1223087 A CN 1223087A
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- CN
- China
- Prior art keywords
- garlic
- vinegar
- savoury
- edible
- soaked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention discloses a production method for sweet vinegar pickled garlic with palatable taste. It is made up by soaking the garlic cloves in the edible vinegar, and at the same time adding the flavouring materials of monosodium glutamate, edible salt, edible sugar, zanthoxylum husk and Chili pepper.
Description
The present invention relates to a kind of vinegar garlic.
The present invention's purpose provides a kind of vinegar garlic with perfume (or spice), acid, multiple taste such as sweet, peppery.Help the deep processing of local garlic agricultural product simultaneously, improve its value, increase export to dig and converge.
The present invention's savoury vinegar soaked garlic, be with after the edible garlic peeling, be soaked in the vinegar, and add seasoning matter such as (press the vinegar meter calculation) 0.1% sodium glutamate (monosodium glutamate), 2～5% sugar, 20% salt, 0.5% Chinese prickly ash, capsicum, process house is controlled under 0 ℃～5 ℃ cryogenic conditions, soaks and formed in 12nd～15.
The present invention's savoury vinegar soaked garlic is compared with common vinegar garlic, has advantages such as delicious flavour, multi-flavor road, mouthfeel be good.
Narrate the present invention below in conjunction with embodiment:
Earlier garlic is cleaned peeling, break into lobe off with the fingers and thumb, monosodium glutamate and salt are an amount of with 70 ℃ of warm boiling water, with its dissolving, again sugar, Chinese prickly ash, capsicum and garlic bulblet, monosodium glutamate and salt solution etc. are put into vinegar in the lump and soak.Soak after 12～15 days, garlic clove is pulled out, be sub-packed in after the sterilization in the small package bag.Directly edible getting final product when edible.
Effects such as this vinegar garlic has the delicious flavour uniqueness, improves a poor appetite, sterilization, softening blood vessel.
Claims (1)
1, a kind of savoury vinegar soaked garlic is characterized in that with vinegar garlic clove being soaked the back eats, and has added seasoning matter such as monosodium glutamate, salt, sugar, Chinese prickly ash, capsicum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98100030A CN1223087A (en) | 1998-01-16 | 1998-01-16 | Savoury vinegar soaked garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98100030A CN1223087A (en) | 1998-01-16 | 1998-01-16 | Savoury vinegar soaked garlic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1223087A true CN1223087A (en) | 1999-07-21 |
Family
ID=5215753
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98100030A Pending CN1223087A (en) | 1998-01-16 | 1998-01-16 | Savoury vinegar soaked garlic |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1223087A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010087688A (en) * | 2000-03-08 | 2001-09-21 | 이태규 | Vinegar |
| CN101708041A (en) * | 2009-05-04 | 2010-05-19 | 杨显林 | Deep processing, packaging and marketing of Liangshan fresh purple peel garlic bulb |
| CN104413369A (en) * | 2013-09-10 | 2015-03-18 | 贵州省务川华荣山食品厂 | Garlic food |
-
1998
- 1998-01-16 CN CN98100030A patent/CN1223087A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010087688A (en) * | 2000-03-08 | 2001-09-21 | 이태규 | Vinegar |
| CN101708041A (en) * | 2009-05-04 | 2010-05-19 | 杨显林 | Deep processing, packaging and marketing of Liangshan fresh purple peel garlic bulb |
| CN101708041B (en) * | 2009-05-04 | 2013-02-20 | 杨显林 | Deep processing, packaging and marketing of Liangshan fresh purple peel garlic bulb |
| CN104413369A (en) * | 2013-09-10 | 2015-03-18 | 贵州省务川华荣山食品厂 | Garlic food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |