CN1833540A - Raw mashed garlic seasoning - Google Patents
Raw mashed garlic seasoning Download PDFInfo
- Publication number
- CN1833540A CN1833540A CNA2005100205197A CN200510020519A CN1833540A CN 1833540 A CN1833540 A CN 1833540A CN A2005100205197 A CNA2005100205197 A CN A2005100205197A CN 200510020519 A CN200510020519 A CN 200510020519A CN 1833540 A CN1833540 A CN 1833540A
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- China
- Prior art keywords
- garlic
- mashed garlic
- seasoning
- raw
- living
- 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.)
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Abstract
A mashed raw garlic clove as a flavouring is prepared from garlic cloves through heating for deactivating, grinding, proportionally mixing it with edible salt and antiseptic, sterilizing, and packing.
Description
Technical field
The present invention relates to a kind of flavouring, the mashed garlic seasoning that the living garlic of particularly a kind of usefulness is made.
Background technology
Garlic both can make flavouring, be again a kind of health care dietotherapy good merchantable brand simultaneously, effect with detumescence, detoxifcation, pesticide-germicide, to digestive powder tremble with fear, help digestion and in, reduce blood fat and blood pressure, prevent that blood vessel scleratheroma and anti-cancer etc. from all having crucial effect, therefore, garlic usually is used for: 1) carbuncle furuncle poison, tinea sore; 2) tuberculosis, pertussis, dysentery, have loose bowels; 3) cards such as hookworm, pinworm, enterobiasis.Simultaneously, garlic is to treatment cutaneum carcinoma, the carcinoma of the rectum, and cancer of the stomach also has tangible curative effect.
But, because garlic has special lasting garlic odour flavor, often allow the trencherman have certain scruples, when simultaneously garlic being worn into mashed garlic, because the effect of enzyme also very easily causes mashed garlic variable color, aerogenesis and produces strong acid, therefore, in daily life, people are extensive not as other flavouring usually to the use of mashed garlic.
Summary of the invention
The present invention is intended to overcome above-mentioned defective, and a kind of nondiscolouring and the garlicky fast raw mashed garlic seasoning that disappears in mouth are provided.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of raw mashed garlic seasoning is characterized in that: it is to wear into mashed garlic through the living garlic of deactivation of completing, and add salt therein, anticorrisive agent, the sterilization encapsulation is made, the weight portion of its raw material is as follows:
Uncooked garlic 90～95 weight portions
Salt 5～10 weight portions
Anticorrisive agent 0.03～0.06 weight portion
Described anticorrisive agent is selected from sorbic acid or potassium sorbate.
The described deactivation that completes is meant that the living garlic that will remove the stem base of a fruit and skin soaked 1～5 minute in 80～100 ℃ hot water.
The invention has the advantages that:
1, living garlic can make propylhomoserin enzyme deactivation contained in the living garlic after the inactivation treatment that completes, thereby has guaranteed made mashed garlic nondiscolouring and aerogenesis effectively.
2, mashed garlic of the present invention has kept original true qualities of living garlic and nutritional labeling fully.
3, residual garlic odour flavor disappears soon in the edible deutostoma of mashed garlic of the present invention, easily removes halitosis.
The specific embodiment
Embodiment 1
The living garlics that 90 grams are removed the stem bases of a fruit and skin soaked in 80～100 ℃ hot water after 1 minute wears into mashed garlic with it, adds 5 gram salt and 0.03 gram sorbic acid then in this mashed garlic, and allotment evenly back sterilization encapsulates and gets final product.
Embodiment 2
The living garlics that 95 grams are removed the stem bases of a fruit and skin soaked in 80～100 ℃ hot water after 5 minutes wears into mashed garlic with it, adds 10 gram salt and 0.06 Keshan potassium sorbates then in this mashed garlic, and allotment evenly back sterilization encapsulates and gets final product.
Embodiment 3
The living garlics that 93 grams are removed the stem bases of a fruit and skin soaked in 80～100 ℃ hot water after 3 minutes wears into mashed garlic with it, adds 7 gram salt and 0.05 gram sorbic acid then in this mashed garlic, and allotment evenly back sterilization encapsulates and gets final product.
Claims (3)
1, a kind of raw mashed garlic seasoning is characterized in that: it is to wear into mashed garlic through the living garlic of deactivation of completing, and add salt therein, anticorrisive agent, the sterilization encapsulation is made, the weight portion of its raw material is as follows:
Uncooked garlic 90～95 weight portions
Salt 5～10 weight portions
Anticorrisive agent 0.03～0.06 weight portion
2, by the described raw mashed garlic seasoning of claim 1, it is characterized in that: described anticorrisive agent is selected from sorbic acid or potassium sorbate.
3, by the described raw mashed garlic seasoning of claim 1, it is characterized in that: the described deactivation that completes is meant that the living garlic that will remove the stem base of a fruit and skin soaked 1～5 minute in 80～100 ℃ hot water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100205197A CN1833540A (en) | 2005-03-16 | 2005-03-16 | Raw mashed garlic seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100205197A CN1833540A (en) | 2005-03-16 | 2005-03-16 | Raw mashed garlic seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1833540A true CN1833540A (en) | 2006-09-20 |
Family
ID=37001554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100205197A Pending CN1833540A (en) | 2005-03-16 | 2005-03-16 | Raw mashed garlic seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1833540A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228205A (en) * | 2011-06-13 | 2011-11-02 | 连云港百福来食品有限公司 | Production method of frozen garlic spread stored in caddy |
| CN104621528A (en) * | 2015-03-13 | 2015-05-20 | 益盐堂（应城）健康盐制盐有限公司 | Garlic salt and production method thereof |
-
2005
- 2005-03-16 CN CNA2005100205197A patent/CN1833540A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228205A (en) * | 2011-06-13 | 2011-11-02 | 连云港百福来食品有限公司 | Production method of frozen garlic spread stored in caddy |
| CN102228205B (en) * | 2011-06-13 | 2013-02-27 | 连云港百福来食品有限公司 | Production method of frozen garlic spread stored in caddy |
| CN104621528A (en) * | 2015-03-13 | 2015-05-20 | 益盐堂（应城）健康盐制盐有限公司 | Garlic salt and production method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |