CN1559279A

CN1559279A - Method for preparing antistaled instant garlic, and its products

Info

Publication number: CN1559279A
Application number: CNA2004100219246A
Authority: CN
Inventors: 周晓阳
Original assignee: HONGDA HEALTH-CARE FOOD TRADE Co Ltd GUIZHOU PROV
Current assignee: HONGDA HEALTH-CARE FOOD TRADE Co Ltd GUIZHOU PROV
Priority date: 2004-02-24
Filing date: 2004-02-24
Publication date: 2005-01-05
Anticipated expiration: 2024-02-24
Also published as: CN1247117C

Abstract

An antistaled instant garlic clove is prepared from choosing raw material, dewatering, classifying, granulating, recovering its water content and packing. It has no odor.

Description

Preparation method of instant preserved garlic and products thereof

Technical field: the present invention relates to preparation method of a kind of instant preserved garlic and products thereof, belong to the technical field of food, specifically, be a kind of be the flavouring of primary raw material with the garlic

Technical field.

Background technology: Chinese patent communique 99111597X discloses a kind of name and has been called " manufacture method that the head of garlic is processed into garlic rice, garlic benevolence, garlic sheet, garlic powder and garlic grain "; This processing method is just carried out drying after the garlic that obtains is anticipated, thereby obtain dry garlic goods, this product can the reliable preservation long period, this method has solved artificial production, the low inferior problem of productivity ratio simultaneously, utilize mechanization large-scale production, can rapidly fresh garlic be processed into various garlic goods; There is a kind of defective in this technology: because the problem of technology self makes the garlic goods that obtain is dried product; The applicant repeats in strict accordance with the method that it provided, and has obtained garlic grain, garlic sheet, garlic powder etc., and on the one hand product appearance is yellow, and color is undesirable, does not resemble to be creamy white the fresh big garlic or faint yellow; Give a kind of stale sensation of consumer; On the other hand, also be the most important, the special mouthfeel of these products is bad, owing to be dry products, thus there has not been the sort of mouthfeel of fresh garlic, both: chew difficulty especially, do not have the style of fresh garlic perfume (or spice), crisp, particular tastes; General just like chewing wax.This is to cause major reason of the present invention; China consumer on the feed dumpling time hobby with vinegar with the garlic grain as condiment, with the feed of dumpling adhesion flavoring, the fresh-keeping garlic grain that obtains with this drying technology obviously is not all right, and needs to send out with bubble before edible, this has increased consumer's workload again, has changed eating habit simultaneously.

Summary of the invention: the objective of the invention is to: a kind of preparation method of instant preserved garlic is provided and utilizes this method production and the product that obtains, this preparation method is uncomplicated, but the garlic product of handling is except keeping than the long time, the mouthfeel, the local flavor that have also kept fresh garlic, it does not destroy effective nutritional labeling of garlic in addition, technology is simple, the product of making of the preparation method of instant preserved garlic keeps the local flavor and the edible way of fresh garlic fully, do not change people's traditional diet, need not just process once more and can directly eat; The present invention constitutes like this: it by select materials, dehydration, Selected Inspection, granulation, rehydration, packaging process form the operation of selecting materials: choose fresh garlic, remove the root skin, sterilization is cleaned, Selected Inspection, cleans, cut into slices then; Dehydration procedure is that the garlic of will cutting into slices in dehydration equipment is that temperature drying 5-7 hours, this temperature section of 90 degree Celsius and time to be the inventors obtain through experiment repeatedly with mean temperature, temperature is not bad in this scope or time control, can influence the content of allicin in the color and luster of garlic goods and the product, in the garlic goods that this technical conditions guarantee to obtain 5% moisture content is arranged still, important composition such as garlic oil just exists in this moisture of 5% at last, and it is to guarantee that product provided by the invention has the important assurance of fresh garlic mouthfeel, local flavor; And then choose, remove impurity; The Selected Inspection operation is to carry out the selection of metal impurities with metal detector; Granulation process: after removing impurity the garlic sheet that obtains is pulverized granulating or powder, also can be kept its sheet; The rehydration operation is that the dried garlic goods that will obtain are immersed in the clean water, should add a small amount of salt, proper amount of edible phosphoric acid or citric acid in the water, adjusts liquid with this and slightly is acid; We have found to add the such operation of proper amount of edible phosphoric acid through developing the back repeatedly, and this selection considers that mainly product is little acid, and mouthfeel meets food custom more; Certainly when selecting the food acids additive for use, do not limit to a kind of acid additives; The rehydration operation can also be that the dried garlic goods that will obtain are immersed in the edible oil; The product that obtains in this case makes dry garlic product can access rehydration equally, and product has certain characteristic and mouthfeel again; Packaging process is: treat that rehydration garlic goods have been creamy white or take out the garlic goods when faint yellow, in the bottle of packing into, vacuumize and carry out disinfection.The inventor finds: the water of using in the rehydration operation should boil earlier, cools to naturally then to be used further to when 30-50 Celsius spends soak.This method can guarantee that the final color and luster of garlic products keeps and the fresh garlic basically identical also can remove stench flavor in the garlic, and keeps its special fragrance; Otherwise garlic can variable color, as yellow etc.; Water or edible oil can be covered fully the surface of all garlics when soaking garlic grain, garlic sheet, garlic clove, if what soak is the garlic powder, then should determine the consumption of water or edible oil as required, just rarer as water or the more products of edible oil, water or edible oil are few, and product is just done a bit.The product that the preparation method of this instant preserved garlic makes, garlic goods are garlic clove, particle, sheet or garlic solvent, and outward appearance is milky that fresh garlic has or faint yellow, and particle is a diameter 5-120 purpose suspension.

Compared with prior art, the garlic product that the present invention handles is except keeping than the long time, removed the stink of fresh garlic, kept mouthfeel, local flavor and the fragrance of fresh garlic, it does not destroy effective nutritional labeling of garlic, technology is simple, method for making is reasonable, and the product of making of the preparation method of instant preserved garlic keeps the local flavor and the edible way of fresh garlic fully, does not change people's traditional diet, need not just process once more and can directly eat, overcome

The problem that prior art exists.

Concrete embodiment:

Embodiments of the invention 1: it by select materials, dehydration, Selected Inspection, granulation, rehydration, packaging process form the operation of selecting materials: choose 100 kilograms of fresh garlics, remove the root skin, sterilization is cleaned, Selected Inspection, cleans machinery section then; Dehydration procedure is that the garlic of will cutting into slices in dewatered drying equipment is in the temperature dryings 6 hours of 90 degree Celsius, the garlic goods that guarantee to obtain 5% moisture content to be arranged still with mean temperature, and then chooses, removes impurity; The Selected Inspection operation is to carry out the selection of metal impurities with metal detector, prevents that objectionable impurities from sneaking into wherein; Granulation process: after removing impurity the garlic sheet that obtains is pulverized granulating; The rehydration operation is that the dried garlic goods that will obtain are immersed in and should add a small amount of salt, proper amount of edible phosphoric acid (amount of salt with the mouthfeel that satisfies the people for well) in the 40 clean kg of water, in the water, and adjusting liquid with this, slightly to be acid, pH value be 5-6; Packaging process is: take out the garlic goods when treating that rehydration garlic goods have been creamy white, in the bottle of packing into, vacuumize and carry out disinfection.The water of using in the rehydration operation should boil earlier, cools to naturally then to be used further to when 30-50 Celsius spends soak.When soaking the garlic grain water was covered fully the surface of all garlic grains; Can make particle diameter is 8-16 purpose garlic granules suspension.The product appearance that makes is milky that fresh garlic has or faint yellow.

Embodiments of the invention 2: it by select materials, dehydration, Selected Inspection, granulation, rehydration, packaging process form the operation of selecting materials: choose 50 kilograms of fresh garlics, remove the root skin, sterilization is cleaned, Selected Inspection, clean, then section; The garlic of will cutting into slices in dewatered drying equipment then is in the temperature dryings 6 hours of 90 degree Celsius, the garlic goods that guarantee to obtain 5% moisture content to be arranged still with mean temperature, chooses, removes impurity again; The Selected Inspection operation is to carry out the selection of metal impurities with metal detector; After removing impurity the garlic sheet that obtains is ground into powder; The dried garlic powder product that obtains should be added a small amount of salt and an amount of commercially available edible citric acid direct the adding in 10 kilograms clean in warm boiling water, the water, adjust liquid with this and slightly be acid; Treat that rehydration garlic powder product has been creamy white or take out when faint yellow, in the bottle of packing into, vacuumize and carry out disinfection.The product appearance that makes is milky that fresh garlic has or faint yellow.

Embodiments of the invention 3: it by select materials, dehydration, Selected Inspection, granulation, rehydration, packaging process form the operation of selecting materials: choose 1000 kilograms of fresh garlics, remove the root skin, sterilization is cleaned, Selected Inspection, clean, then section; The garlic of will cutting into slices in dehydration equipment is the moisture content that 4-5% is still arranged in the temperature dryings 7 hours of 90 degree Celsius, the garlic goods that guarantee to obtain with mean temperature, and important composition such as garlic oil just exists in these moisture content at last, chooses, removes impurity; The Selected Inspection operation is to carry out the selection of metal impurities with metal detector; After removing impurity the garlic sheet that obtains is kept its sheet; The air-dried garlic in slice goods that obtain are immersed in 200 kilograms of clean boiling water warm water, should add proper amount of edible phosphoric acid in the water, adjust liquid with this and slightly be acid; Treat that rehydration garlic goods have been creamy white or take out the garlic goods when faint yellow, in the bottle of packing into, vacuumize and carry out disinfection.The water of using in the rehydration operation should boil earlier, cools to naturally then to be used further to when 30-50 Celsius spends soak.The product appearance that makes is milky that fresh garlic has or faint yellow.

The air-dried garlic in slice goods that obtain can be immersed in rehydration in 150 kilograms of edible oils in the present embodiment, oil can be one or two or more kinds miscella of soya-bean oil, rapeseed oil, peanut oil or salad wet goods, the milky that the product appearance that makes still is fresh garlic and is had.

Claims

1, a kind of preparation method of instant preserved garlic is characterized in that: it by select materials, dehydration, Selected Inspection, granulation, rehydration, packaging process form the operation of selecting materials: choose fresh garlic, remove the root skin, sterilization is cleaned, Selected Inspection, clean, then section; Dehydration procedure is that the garlic of will cutting into slices in dehydration equipment is temperature drying 5-7 hours of 90 degree Celsius with mean temperature, makes in the garlic goods that obtain to also have 5% moisture content after testing, and then chooses, removes impurity; The Selected Inspection operation is to carry out the selection of metal impurities with metal detector; Granulation process: after removing impurity the garlic sheet that obtains is pulverized granulating or powder, also can be kept its sheet; The rehydration operation is that the dried garlic goods that will obtain are immersed in the clean water, should add a small amount of salt, proper amount of edible phosphoric acid or citric acid in the water, adjusts liquid with this and slightly is acid; Packaging process is: treat that rehydration garlic goods have been creamy white or take out the garlic goods when faint yellow, in the bottle of packing into, vacuumize and carry out disinfection.

2, according to the preparation method of the described this instant preserved garlic of claim 1, it is characterized in that: the water of using in the rehydration operation should boil earlier, cools to naturally then to be used further to when 30-50 Celsius spends soak.

3, according to the preparation method of the described this instant preserved garlic of claim 1, it is characterized in that: the rehydration operation can also be that the dried garlic goods that will obtain are immersed in the edible oil.

4, according to the preparation method of the described this instant preserved garlic of claim 1, it is characterized in that: water or edible oil can be covered the surface of all garlics fully when soaking garlic grain, garlic sheet, garlic clove, if what soak is the garlic powder.Then should determine the consumption of water or edible oil as required.

5, the product that makes of the preparation method of this instant preserved garlic as claimed in claim 1, it is characterized in that: the garlic goods are garlic clove, particle, sheet or garlic solvent, outward appearance is milky that fresh garlic has or faint yellow, and particle is a diameter 5-120 purpose suspension.