CN1274539A

CN1274539A - Method of pickling Laba garlic

Info

Publication number: CN1274539A
Application number: CN99107428A
Authority: CN
Inventors: 冯保玉
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-05-21
Filing date: 1999-05-21
Publication date: 2000-11-29

Abstract

After garlic with skin is stored at -10-0 deg.c to green the tip and its skin is eliminated, garlic is mixed with sugar and vinegar liquid in some container. The container is maintained first in a cold storage at -5--6 deg.c for 12 hr, and then at normal temperature for 12 hr, and the cool and warm process is repeated for 20-30 days until garlic becomes green pickling Laba garlic. The production process is simple and may be performed regularly and in large scale.

Description

The method of pickling Laba garlic

The present invention puts it briefly and relates to the processing method of vegetables, specifically relates to a kind of method of pickling Laba garlic.

The northern area of China resident has the custom of the garlic that salts down usually before and after annual lunar calendar twelfth month the eighth day of lunar month (lunar calendar the eighth day of lunar month in December).It is green that the garlic color of pickling this period is, and its distinctive acid, sweet, pungent in addition are the food of a kind of look delicate flavour U.S., and people's custom is called " the garlic eighth day of the twelfth lunar month ".The eighth day of the twelfth lunar month, garlic had the aid digestion effect of appetizing, was a kind of inexpensive good merchantable brand of going with rice or bread, and not only its garlic meat is edible, and the sweet and sour of the garlic that salts down be again that people eat the seasoning matter that dumpling is mixed cold dish, and it is edible also to can be used as the soup of sobering up.But the traditional garlic method for salting eighth day of the twelfth lunar month not only is subjected to the restriction of time, and can not produce sale in a large number, only limits to every family and carries out a small amount of with pots and pans and pickle, and is edible for oneself.

The objective of the invention is to overcome above-mentioned shortcoming, provide a kind of process simple, the method for pickling Laba garlic throughout the year.

The method of pickling Laba garlic of the present invention comprises the following steps: successively

1, the belt leather garlic is refrigerated under 0 to-10 ℃ of condition to garlic point greening;

2, garlic is removed the peel clean placing in the container, sugaring, vinegar solution make it not have garlic, and wherein vinegar is 1 with the weight ratio of sugar: (0.2-0.3);

3, container is placed in the freezer, be cooled to-5 to-6 ℃, be incubated about 12 hours, stop refrigeration then about 12 hours, make temperature of ice house reduce to-5 to-6 ℃ again, be incubated about 12 hours, and then stop refrigeration about 12 hours, so circulation was preserved 20-30 days, made the garlic in the container become green;

4, pack in the container and sealing.

The method technical process of pickling Laba garlic of the present invention is simple, can carry out suitability for industrialized production throughout the year, is not subjected to the time season limit, and supply the market satisfies people's demand at any time.

Other details of the method for pickling Laba garlic of the present invention and characteristics can be cheer and bright by reading the embodiment hereinafter encyclopaedize:

1, the white skin garlic of belt leather that Shandong or Henan are produced is put to freezer for 1200 kilograms and is refrigerated, and makes temperature of ice house reduce to 0 to-10 ℃, stores 10-20 days under this temperature, makes the garlic point turn green;

2, take out the garlic peeling from freezer, clean and be divided in the cylinder 50 kilograms in every cylinder, packing 10 cylinders approximately;

3, prepare sweet and sour solution with Shanxi mature vinegar and white sugar, the weight ratio of mature vinegar and white sugar is 1: 0.2;

4, in the cylinder of containing garlic, add the sweet and sour solution for preparing, make it not have garlic;

5, the cylinder that will contain garlic places in the freezer, be cooled to-5 to-6 ℃ and be incubated 12 hours, shutdown stopped refrigeration 12 hours then, temperature of ice house is gone up naturally, and then start refrigeration, make temperature of ice house reduce to-5 to-6 ℃ again, be incubated 12 hours, and then shutdown stopped refrigeration 12 hours, and so circulation was preserved 20 to 30 days, treated that garlic becomes green in the cylinder;

6, garlic in the cylinder is taken out in the sub-bottling, every bottle 500 restrains the garlic that salts down, adds the sweet and sour solution in an amount of cylinder again, and sealing is sold.

The method of above-mentioned pickling Laba garlic, as the purple garlic of selecting for use Shanxi to produce can rise to 1: 0.3 with the vinegar of the sweet and sour usefulness of preparation and the weight ratio of sugar, and be garlicky pepperyyer than white skin because of purple garlic, can add a little sugar.Garlic and the vinegar that produce in other areas, sweet and sour weight ratio can be 1: preparation (0.2-0.3).

Claims

A kind of method of pickling Laba garlic comprises following process steps successively:

1, the belt leather garlic is refrigerated under 0 to-10 ℃ of condition to garlic point greening;
2, garlic is removed the peel clean placing in the container, sugaring, vinegar solution make it not have garlic, and wherein vinegar is 1 with the weight ratio of sugar: (0.2-0.3);
3, container is placed in the freezer, be cooled to-5 to-6 ℃, be incubated about 12 hours, stop refrigeration then about 12 hours, make temperature of ice house reduce to-5 to-6 ℃ again, be incubated about 12 hours, and then stop refrigeration about 12 hours, so circulation was preserved 20-30 days, made the garlic in the container become green;
4, pack in the container and sealing.