JPS61199757A - Production of granule containing garlic and yolk - Google Patents

Abstract

PURPOSE:To obtain a garlic-yolk granule resistant to oxidation and storable for a long period, by boiling skinned garlic in water on a slow fire until water is completely evaporated, crushing the residue in powery state, adding yolk thereto, boiling the mixture on a slow fire to obtain a paste having hard texture, forming the paste, and roasting on a slow fire. CONSTITUTION:A proper amount of skinned garlic and a proper amount of water are put into an earthen pot, and boiled on a slow fire until water is completely evaporated. The residue is crushed still it is hot in powdery state, and cooled for a definite period. The powdery garlic in the earthen pot is added with yolk, and boiled on a slow fire for a definite period under stirring with a wooden scoop. When the mixture of yolk and garlic is hardened to an extent, it is taken out of the earthen pot, rolled in the form of rods, placed on a wooden board, dried, cut to small pieces by hand, and rolled in granular form. The objective garlic-yolk granules can be produced by roasting the granules over a slow fire.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) This invention relates to a method for producing garlic egg yolk grains (prior art) Conventionally, there have been various foods using garlic, but there are few that can be easily eaten. The manufacturing method was also complicated.

(Problems to be Solved by the Invention) Therefore, the present invention eliminates the above-mentioned drawbacks, and provides a method for producing garlic egg yolk grains that can be easily produced at home, is not oxidized, and has a long shelf life.

(Means for solving the problems) An embodiment of the present invention will be described below with reference to the drawings.
Put 400g of roughly peeled garlic and 3°68 water in a clay pot and simmer over low heat until the water evaporates. Then crush the garlic into powder while it is hot and let it cool for 5 to 6 hours.
Add only the egg yolk to the powdered garlic in a clay pot and simmer over low heat for about 2 hours, stirring with a wooden spoon. When the garlic with the egg yolk becomes solid, take it out of the clay pot and roll it into sticks and place them on a wooden board. This bar-shaped product is then dried in the sun or in a dryer, and when it is as hard as a cooled mochi, it is cut into pieces and formed into a round shape, which is further dried for about 48 hours (drying). Then, place the dried round pieces in an earthenware pot or enamel pot and roast them over low heat. At first you will hear a crackling sound, then you will hear the sound of water coming out and the surface will change color, then it is done. .

Cool the finished product well before placing it in a container.

The present invention has the above configuration.

(Effects of the invention) According to this invention, highly nutritious garlic and egg yolk are processed using an earthen pot or a wooden ladle, so they do not oxidize or spoil and can be carried easily to any place. It is edible and has extremely beneficial effects.

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Claims (1)

[Claims] Put an appropriate amount of peeled garlic and an appropriate amount of water into a clay pot.
A process of boiling on low heat until the moisture evaporates, a process of crushing these into powder while still hot, a process of cooling this powdered garlic for a certain period of time, adding egg yolk to this powdered garlic in the earthenware pot, and reducing the heat to low. It is characterized by the combination of a process of boiling it for a certain period of time while stirring with a wooden ladle, a process of molding the garlic to which the egg yolk has been added until it becomes hard, and a process of roasting the molded product over low heat. A method for producing garlic egg yolk grains.