CN1264412C - Fresh keeping method for garlic rice - Google Patents
Fresh keeping method for garlic rice Download PDFInfo
- Publication number
- CN1264412C CN1264412C CN 200410023721 CN200410023721A CN1264412C CN 1264412 C CN1264412 C CN 1264412C CN 200410023721 CN200410023721 CN 200410023721 CN 200410023721 A CN200410023721 A CN 200410023721A CN 1264412 C CN1264412 C CN 1264412C
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- China
- Prior art keywords
- garlic
- garlic rice
- rice
- garlic cloves
- precooling
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Abstract
The present invention discloses a fresh keeping method for garlic cloves, which comprises the steps for peeling garlic, sorting garlic clove, washing the garlic cloves, disinfecting the garlic cloves by ozone, keeping the garlic cloves fresh by antistaling agents prepared from Vc sodium and citric acid, airing moisture on the surfaces of garlic cloves, precooling the garlic cloves at constant temperature of 1.5 DEG C below zero, packing the garlic cloves by filling nitrogen in a vacuum state, and storing the garlic cloves at constant temperature of 2 DEG C to 1.5 DEG C below zero. The garlic cloves kept by the method can be stored for more than 60 days at the temperature of 1.5 DEG C below zero without changing color and taste, and the garlic cloves are fresh without deterioration for long-distance transport and over-sea traveling. The method is convenient for consumers at home and also creates favorable conditions for earning foreign currency by exporting.
Description
Technical field: the invention belongs to garlic rice preservation technique field, relate to a kind of preservation method of garlic rice.
Background technology: garlic has effects such as bactericidal antiphlogistic, and often edible garlic can improve the ability of people's human body resist the disease, can promote people's appetite, is indispensable edible product in people's daily life.But the fresh garlic storage time is shorter, especially the fresh garlic rice of peeling place several days spoiled with regard to variable color, if it is more apt to deteriorate to transport for long-distance, cross the ocean and sea, cause immeasurable loss to people.
Summary of the invention: the purpose of this invention is to provide a kind of preservation method of garlic rice, to remedy the deficiencies in the prior art.
For achieving the above object, the preservation method of garlic rice of the present invention has been taked following processing step successively:
1, garlic peeling: the garlic of purchase is manually peelled off garlic skin, and the garlic rice that requires to strip is no more than 24 hours standing time;
2, garlic rice classification: the garlic rice that strips is selected classification one by one by its size, and reject damaged, wounded or disabled garlic rice;
3, rinsing:, that the dust, the filth rinsing that stick to garlic rice surface is clean with clear water rinsing repeatedly;
4, sterilization: the garlic rice concentration that rinsing is clean is the soak with ozone solution 15 minutes of 50ppm;
5, fresh-keeping: the weight proportion that adds 2kgVc sodium and 3kg citric acid by 1000kg water is made antistaling agent, the garlic rice after the sterilization is dropped into antistaling agent soaked 10 minutes;
6, air-dry: as will to pull out through the garlic rice of Preservation Treatment and evenly be put on the conveyer belt, and dry up the moisture on garlic rice surface with blower fan;
7, precooling: the garlic rice of surperficial airing was put in-1.5 ℃ the constant heat storage precooling 6～8 hours;
8, packing: the garlic rice weight on request after the precooling is packed in vacuum packaging bag or the PET plastic bottle, and pack or bottling back vacuumized for 5～6 seconds with vacuum nitrogen filling packing machine, filled 5～6 seconds of nitrogen then;
9, constant heat storage stores: the constant heat storage of packaged garlic rice being put into-2 ℃～-1.5 ℃ stores.
Through the fresh-keeping garlic rice of the inventive method, it is constant to store more than 60 days color and taste at-1.5 ℃, is long-distance transport, crossing the ocean and sea also undergoes no deterioration, as before fresh.Both made things convenient for the domestic consumer also for having created advantage.
The specific embodiment:
Embodiment 1: the garlic rice 1000kg that the peeling of learning from else's experience, classification are selected, be put into rinsing repeatedly in the clear water reserviors, and the dust, the filth rinsing that stick to garlic rice surface is clean; The garlic rice that rinsing is clean is pulled out and is put in the ozone pond that concentration is 50ppm soaking disinfection and handled 15 minutes; The garlic rice that disinfects pulled out to be put into by 1000kg water add in the antistaling agent pond that the weight proportion of 2kgVc sodium and 3kg citric acid makes fresh-keeping immersion treatment 10 minutes; To pull out through the garlic rice of Preservation Treatment and evenly be put on the conveyer belt, dry up the moisture on garlic rice surface with blower fan; The garlic rice of surperficial airing was put in-1.5 ℃ the constant heat storage precooling 6～8 hours; With the vacuum packaging bag of packing into of the garlic rice weight on request after the precooling, 5 pounds in every packed garlic rice, the pack back vacuumized for 5～6 seconds with vacuum nitrogen filling packing machine, filled 5～6 seconds of nitrogen then; The constant heat storage of packaged garlic rice being put into-2 ℃～-1.5 ℃ stores.
Embodiment 2: according to embodiment 1, the garlic rice weight on request after the precooling packed in the PET plastic bottle, and 5 pounds in every bottled garlic rice, the bottling back vacuumized for 5～6 seconds with vacuum nitrogen filling packing machine, filled 5～6 seconds of nitrogen then; The constant heat storage of packaged garlic rice being put into-2 ℃～-1.5 ℃ stores.
Through the fresh-keeping garlic rice of the inventive method, the color and taste of under-1.5 ℃ isoperibol, can transporting for long-distance, cross the ocean and sea more than 60 days is constant, as before fresh, has started huge international market.
Claims (2)
1, a kind of preservation method of garlic rice is characterized in that being made up of following processing step successively:
(1), garlic peeling: the garlic of purchase is manually peelled off garlic skin, and the garlic rice that requires to strip is no more than 24 hours standing time;
(2), garlic rice classification: the garlic rice that strips is selected classification one by one by its size, and reject damaged, wounded or disabled garlic rice;
(3), rinsing:, that the dust, the filth rinsing that stick to garlic rice surface is clean with clear water rinsing repeatedly;
(4), sterilization: the garlic rice concentration that rinsing is clean is the soak with ozone solution 15 minutes of 50ppm;
(5), fresh-keeping: the weight proportion that adds 2kgVc sodium and 3kg citric acid by 1000kg water is made antistaling agent, the garlic rice after the sterilization is dropped into antistaling agent soaked 10 minutes;
(6), air-dry: as will to pull out through the garlic rice of Preservation Treatment and evenly be put on the conveyer belt, and dry up the moisture on garlic rice surface with blower fan;
(7), precooling: the garlic rice of surperficial airing was put in-1.5 ℃ the constant heat storage precooling 6～8 hours;
(8), packing: the garlic rice weight on request after the precooling is packed in the vacuum packaging bag, and the pack back vacuumized for 5～6 seconds with vacuum nitrogen filling packing machine, filled 5～6 seconds of nitrogen then;
(9), constant heat storage stores: the constant heat storage of packaged garlic rice being put into-2 ℃～-1.5 ℃ stores.
2, the preservation method of garlic rice according to claim 1 is characterized in that said step (8) packing, and the garlic rice weight on request after the precooling is packed in the PET plastic bottle, and the bottling back vacuumized for 5～6 seconds with vacuum nitrogen filling packing machine, fills 5～6 seconds of nitrogen then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410023721 CN1264412C (en) | 2004-03-08 | 2004-03-08 | Fresh keeping method for garlic rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410023721 CN1264412C (en) | 2004-03-08 | 2004-03-08 | Fresh keeping method for garlic rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1666622A CN1666622A (en) | 2005-09-14 |
| CN1264412C true CN1264412C (en) | 2006-07-19 |
Family
ID=35038033
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410023721 Expired - Fee Related CN1264412C (en) | 2004-03-08 | 2004-03-08 | Fresh keeping method for garlic rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1264412C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720278A (en) * | 2016-11-11 | 2017-05-31 | 天津捷盛东辉保鲜科技有限公司 | Garlic rice normal temperature fresh-keeping method |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849571B (en) * | 2010-05-14 | 2012-10-03 | 徐州天马敬安食品有限公司 | Manufacture method of fresh-keeping garlic rice |
| CN101816324B (en) * | 2010-05-14 | 2012-11-21 | 徐州建华食品有限公司 | Method for preparing quick frozen garlic rice |
| CN103734263B (en) * | 2013-12-12 | 2016-01-13 | 柳州市鑫阳农业科技有限公司 | A kind of hotbed chives fresh-keeping and preserving method |
| CN103766467B (en) * | 2014-01-02 | 2015-08-26 | 民乐县方圆农特产品开发有限公司 | The method that garlic is fresh-keeping |
| CN106306002A (en) * | 2016-08-24 | 2017-01-11 | 韦克康 | Garlic retention period extension method |
| CN106359560A (en) * | 2016-08-24 | 2017-02-01 | 韦克康 | Method of inhibiting odor during eating garlic |
| CN110226623A (en) * | 2019-07-19 | 2019-09-13 | 徐州工程学院 | A method of extending garlic freshness date |
-
2004
- 2004-03-08 CN CN 200410023721 patent/CN1264412C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720278A (en) * | 2016-11-11 | 2017-05-31 | 天津捷盛东辉保鲜科技有限公司 | Garlic rice normal temperature fresh-keeping method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1666622A (en) | 2005-09-14 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060719 |