KR20010088486A - manufacturing method of garlic - Google Patents

Abstract

PURPOSE: A method for preparing garlic pickle is provided, which has good aroma instead of the odor of garlics without the change of its nutritions. CONSTITUTION: A method for preparing garlic pickle comprises the steps of: (i) preparing non-odorous garlics or deodorized garlics; (ii) preparing the mixture of a saline solution 15-30wt.% with 2-6% salinity, saccharin 0.2-0.8wt.%, citric acid 0.1-0.5wt.%, malic acid 0.2-0.8wt.%, glacial acetic acid 2-8wt.%, sorbic acid kalium 0.2-0.8wt.% and aroma 0.2-0.8wt.%; (iii) soaking the prepared garlics in the mixed solution for 18-30 hours.

Description

Manufacturing method of garlic pickles {manufacturing method of garlic}

The present invention relates to a method for preparing garlic pickles, and more particularly, to a method for preparing garlic pickles, which have a good smell and have good aroma.

Garlic pickles are one of the side dishes that Koreans enjoy eating for a long time.

However, as food from all over the world, such as Western food, has come into Korea, these new generations who have been tamed by these western foods are gradually eating the side dishes that Koreans like to eat. It is true.

Therefore, the present invention, if the food is a food industry to develop a unique Korean food, there is a way that can be exported as much as food, the object of the present invention is to improve the conventional garlic pickles so that everyone at home and abroad The present invention will now be described in detail with the development of the taste for ease of eating.

The production method of the present invention for achieving the above object of the present invention is to prepare a odorless garlic, and to prepare a mixture of flavor and additives containing saccharin, citric acid, malic acid, glacial acetic acid, potassium sorbate in saline The prepared garlic is immersed in a mixture at about room temperature for about 18-30 hours, and the saline solution has a salinity of 2-6% and 15-30% by weight based on the total. The additive is 5-15% by weight, the additives are 0.2-0.8% by weight saccharin, 0.1-0.5% by weight citric acid, 0.2-0.8% by weight malic acid, 2-8% by weight glacial acetic acid, 0.2-0.8% by weight potassium sorbate, , Flavor is added is characterized in that 0.2-0.8% by weight.

Hereinafter, the manufacturing method of this invention is demonstrated in detail.

In the present invention, the odorless garlic seeds are used, or garlic which is deodorized in advance is used.

Deodorizing garlic, the smell of garlic is removed by a predetermined deodorizing process in advance, the garlic smell is deodorizing method of the garlic is a known method, so a detailed description thereof is unnecessary.

For example, in the case of imported deodorized garlic, it is imported by mixing glacial acetic acid with saline solution for storage for import, which is used after desalination and neutralization.

After odorless garlic or deodorization, and ready to cut garlic, go into the dipping process.

Soaking is immersed in saline, so that the garlic is mixed with food additives and flavor in saline.

The incense can be anything you want. One example is vanilla flavors. Of course, you can add various flavors that you can eat according to your taste.

Saline is used to have a salinity of 2-6%, preferably about 4%, and the saline solution is preferably 15-30% by weight, preferably about 20-23% by weight relative to the total.

The food additives mentioned above are 5-15% by weight, and particularly preferably 7.5-8% by weight.

As a food additive, 0.2-0.8 wt% of saccharin, preferably 0.5 wt%, 0.1-0.5 wt% citric acid, preferably about 0.3 wt%, malic acid 0.2-0.8 wt%, preferably about 0.5 wt%, glacial acetic acid 2-8% by weight, preferably about 5% by weight, about 0.2-0.8% by weight potassium sorbate, preferably about 0.5% by weight.

The added fragrance is about 0.2-0.8 wt%, preferably about 0.5 wt%.

The immersion time of garlic in the above mixture is about 18-30 hours, preferably about 24 hours, and the immersion temperature is preferably at room temperature or about 20-25 degrees.

After the soaking process for the above time, garlic does not change much in color and is only slightly white.

According to the present invention as described above, while the nutrients of garlic pickles are the same as before, but without the inherent smell of garlic pickles, very edible garlic pickles are made with good fragrance.

Therefore, it is very responsive to children, women, and foreigners these days, and we can expect to export food to domestic and foreign countries.

Claims (3)

Prepare a odorless garlic, and prepare a mixture of saccharin, citric acid, malic acid, glacial acetic acid, and potassium sorbate in a saline solution and flavor, soaking the prepared garlic in the mixture at room temperature for about 18-30 hours. Garlic pickles manufacturing method characterized in that The method of claim 1, Garlic pickles, characterized in that the above flavor is vanilla flavor The method of claim 1, The saline solution has a salinity of 2-6%, 15-30% by weight, and the above-mentioned additives are 5-15% by weight, and the additives are 0.2-0.8% by weight saccharin and 0.1-0.5% by weight citric acid. , 0.2-0.8% by weight of malic acid, 2-8% by weight of glacial acetic acid, 0.2-0.8% by weight of potassium sorbate, and the method of producing garlic pickles, characterized in that the added flavor is 0.2-0.8% by weight.