WO2020211670A1

WO2020211670A1 - Method for making garlic-flavored claypot seasoning juice and garlic peel stripping device

Info

Publication number: WO2020211670A1
Application number: PCT/CN2020/083223
Authority: WO
Inventors: 王建辉; 符禹婷; 刘冬敏; 熊寿遥; 宁静恒; 李文; 张永生; 程志敏; 杨蕾; 王严; 孙雅茹
Original assignee: 长沙理工大学
Priority date: 2019-04-18
Filing date: 2020-04-03
Publication date: 2020-10-22
Also published as: CN110037275A

Abstract

A method for making a garlic-flavored claypot seasoning juice, comprising the following steps: washing and breaking a pork marrow bone, cooking and then skimming off scum on the surface of a cooking liquor, lowering the temperature and then adding papain for enzymatic reaction, cooing and performing filtering to obtain a filtrate, i.e., a white pork marrow bone soup, mixing same with a Xanthan gum solution and adding seasonings, and cooking. The present invention also relates to a garlic peel stripping device, comprising a housing. A hopper is arranged at the top of the housing; a first motor and a second motor are arranged on the left and right outer sidewalls of the housing; the inner space of the housing is divided into a threshing chamber, a garlic film collecting chamber, a garlic film stripping chamber, an electromechanical chamber, and a garlic clove storing chamber; a first roller, a second roller, and a third roller are arranged in the threshing chamber, and extruding rods which enable garlic cloves to separate from stem discs are arranged on the surfaces of the first roller, the second roller, and the third roller; the first roller is driven by the first motor by means of a first chain to be in rotational motion; the third roller is driven by the second motor by means of a third chain to be in rotational motion.

Description

Method for preparing garlic-flavored claypot juice and garlic peeling device

Technical field

The invention belongs to the technical field of food processing, in particular to a method for preparing garlic casserole juice and a garlic peeling device

Background technique

Claypot rice, also called claypot rice, is a specialty cuisine from Guangzhou, Guangdong. It belongs to Cantonese cuisine. It is more flexible in terms of heat control. The cooked rice is also more fragrant, with a fragrance between the teeth and endless aftertastes. The main types are Lap. Claypot rice, mushroom chicken, tempeh ribs claypot rice, pork liver, roast duck, white sliced chicken, etc. The method is to put the washed rice in a pot, measure the amount of water, add a cover, add the ingredients when the rice is cooked to seven maturity, pour the pot juice on it, and then switch to a slow cooker to cook; When making claypot rice such as duck and roast duck, people often need to add garlic to eat separately, but it takes a long time to make garlic and the labor efficiency is low. Peeling garlic requires a lot of labor and time costs, so peel it in advance. A large number of garlic cloves, garlic cloves that lose the protection of the garlic skin are susceptible to bacterial infections, and at the same time will shrink, dry out, and lose the garlic flavor.

Claypot juice is an important seasoning that determines the taste, taste and quality of claypot rice. At present, the claypot juice on the market does not have a strong garlic aroma. In addition, with the development of society, the people are increasing day by day. Unprecedented changes are taking place in the material requirements of the garlic, and the requirements for food processing are getting higher and higher. The traditional hand-peeling garlic requires a lot of production costs, and it takes a long time. The white film attached to the garlic clove is not easy to peel off. At the same time, it is not hygienic; however, some garlic peeling devices on the market are complicated in structure and expensive to manufacture, and the garlic peel film cannot be completely removed. The peeled garlic peels are also easy to fly around and affect the environment.

Summary of the invention

The purpose of the present invention is to solve the above problems and provide a method for preparing garlic casserole juice and a garlic peeling device. The garlic casserole juice has a strong garlic fragrance and endless aftertaste through a unique processing technology. The skin device can quickly detach the garlic cloves from the stem plate, and completely peel off the garlic membrane. The operation is simple and convenient to use.

In order to achieve the above objectives, the technical solution adopted by the present invention is: a garlic clay pot juice, which includes the following components by weight: 75-76 parts of water, 4-8 parts of soy sauce, 4-8 parts of white sugar, 2.5-3.2 parts of MSG, 1.8-2.2 parts of salt, 2.7-3.3 parts of soybean oil, 1.3-1.8 parts of old brine, 0.4-0.8 parts of pork leg bones, 0.3-0.7 parts of onion powder, 0.3-0.7 parts of sweet noodle sauce, xanthan gum 0.04-0.08 parts, disodium nucleotides 0.002-0.005 parts, garlic 1-2 parts, pepper oleoresin 0.004-0.007 parts, papain 0.1-0.2 parts.

A preparation method of garlic clay pot juice includes the following steps:

A. Wash the pork leg bones, break them, add 1.5-2 times the weight of the pork leg bones in water, cook at a temperature of 100°C, and cook for 1 hour, remove the upper layer of the cooking liquid, and reduce the cooking temperature to 60-80°C. Add papain, cook time 3.5-4h, after enzymolysis reaction, cool and filter, the filtrate obtained is pig bone white soup, spare;

B. Add xanthan gum to table salt, and add 100 times the amount of water by weight of xanthan gum, and stir evenly for 5-10 minutes to prepare xanthan gum solution for use;

C. Put the garlic into the hopper, start the first motor, the second motor and the third motor. The garlic is threshed and peeled in the threshing room and the garlic peeling room. The garlic peeled off enters the low-temperature storage box. , Store in the low-temperature storage box for 4-5h, open the second movable door, drive the cylinder to push the low-temperature storage box out of the second exit position, and then take out the garlic cloves from the low-temperature storage box, crush them, and pass the 40-60 mesh screen , Prepare garlic paste for use;

D. Mix the pork bone white soup prepared in step A with the xanthan gum solution prepared in step B, and add water, dark soy sauce, white sugar, monosodium glutamate, soybean oil, old brine, and sweet noodle sauce, and stir evenly for 10-15 minutes to obtain Mixed liquid

E. Put the mixture prepared in step D into a boiling pot for steaming at a cooking temperature of 98-102°C. After heating and cooking for 4-8 minutes, immediately add onion powder, disodium nucleotides, capsicum oleoresin and the steps described in step C The garlic is cooked at a temperature of 98-102°C, heated and cooked for 4-7 minutes to obtain a garlic pot juice.

A garlic peeling device for preparing garlic casserole juice. It includes a shell, a hopper is arranged on the top of the shell, a first motor and a second motor are arranged on the left and right outer side walls of the shell, and the inner space of the shell is divided into a threshing chamber, Garlic film collection chamber, garlic film peeling chamber, electromechanical chamber and garlic clove storage chamber; the threshing chamber is provided with a first drum, a second drum, and a third drum, and a plurality of garlic cloves are provided on the surface to separate the garlic cloves from the stem tray. To extrude the rod, the first motor drives the first drum to rotate through the first chain, and the second motor drives the third drum to rotate through the third chain; the lower part of the threshing chamber is provided with a sieve plate inclined, and a guide plate and a heating device are provided under the sieve plate. , The guide plate is provided with a plurality of pores, the garlic cloves leaving the stem plate are heated and dried on the guide plate, and enter the lower garlic peeling chamber from the inlet; the third rotating shaft and the second rotating shaft are horizontally arranged in the garlic peeling chamber. One end of the three rotating shafts extends into the electromechanical chamber and is connected to the output shaft end of the third motor. The third rotating shaft is engaged and driven by the driving gear and the driven gear on the second rotating shaft, and drives the second rotating shaft below to rotate, the third rotating shaft and the second rotating shaft A turntable is arranged on the upper staggered interval, and a brush for peeling the garlic film is arranged on the turntable.

Further, a cylinder is provided on the side wall of the garlic clove storage chamber, a guide rail seat is provided at the bottom of the garlic clove storage chamber, and a low temperature storage box capable of reciprocating translation is provided on the guide rail seat. The piston rod of the cylinder is connected to the low temperature storage box and pushes the low temperature storage box on the guide rail seat. Slippage.

Further, the bottom of the low-temperature storage box has a cavity structure, and a movable box is contained in the cavity, and the ice-water mixture is contained in the movable box.

Further, a second chain for transmission is provided between the third roller and the second roller, and the second motor drives the third roller and the second roller to rotate together.

Further, the sieve plate is provided with sieve holes for the garlic cloves to pass through, the lower end of the sieve plate is connected to the stem tray collection box through a plug, and the bottom of the stem tray collection box is provided with a through hole allowing the garlic cloves to pass through.

Further, the third rotating shaft drives the lower first rotating shaft to rotate through the transmission belt. One end of the first rotating shaft is rotated and mounted on the inner side wall of the housing, and the other end is provided with a fan. The fan is directly opposite to the position below the garlic film peeling chamber and can peel the garlic film from The garlic film chamber is blown into the garlic film concentration chamber.

Further, one side of the garlic film collection chamber is provided with a first outlet on the housing, the first outlet is at a position and the first movable door is hinged on the outer side wall of the housing, and the passage between the garlic film collection chamber and the garlic peeling chamber is located A flexible stop bar is provided.

Further, one side of the garlic clove storage chamber is provided with a second outlet on the casing, and a second movable door is hinged on the outer side wall of the casing at the second outlet position.

The beneficial effects of the present invention: The present invention provides a method for preparing garlic-flavored claypot juice and a garlic peeling device. The garlic-flavored claypot juice has a strong garlic fragrance and endless aftertaste through a unique processing technology. The skin device can quickly detach the garlic cloves from the stem plate, and completely peel off the garlic membrane. The operation is simple and convenient to use.

1. In the present invention, the pork leg bones are broken, and then high-temperature cooking is performed. After papain is added, the cooking temperature is reduced to 60-80°C to maintain the activity of papain to fully carry out the enzymatic hydrolysis reaction. The water-soluble sarcolysin, carnosine creatine, creatinine and a small amount of amino acids are dissolved, and the garlic clay pot juice has the delicious taste of pork bone soup, which is not greasy.

2. The present invention uses the garlic peeling device to perform the operation of the garlic on the stalk and peeling the film, which improves the peeling production efficiency, saves production costs, and is suitable for mass production operations. The garlic cloves after being separated from the stalk are quickly heated and dried. , The garlic clove and the film attached to it will be separated after heating, and the film will become brittle. Then rub the garlic clove with the brush on the turntable to make the film completely peel off the garlic clove. The garlic clove after peeling off the garlic is stored in the garlic clove at low temperature. Indoors, prevent the loss of allicin in the garlic cloves and volatilize the garlic.

3. The garlic peeling device of the present invention is equipped with a fan, and the fan is directly at the position below the garlic film peeling chamber, which can blow the garlic film from the garlic film peeling chamber into the garlic film concentration chamber, and collect the garlic film. Flexible barrier strips are set at the channel between the concentration room and the garlic membrane peeling room. When the fan rotates, the flexible barrier strips fly and the garlic membrane enters the garlic membrane concentration room. When the fan stops rotating, the flexible barrier strips fall to prevent the garlic membrane from floating back and peeling. Garlic membrane chamber.

4. The garlic peeling device of the present invention is equipped with a low-temperature storage box, the bottom of which is a cavity structure, and a movable box is stored in the cavity, and the ice-water mixture is contained in the movable box, which is convenient to add and use, forming a low temperature The environment protects the nutrition of the garlic cloves after peeling.

Description of the drawings

Figure 1 is a schematic diagram of the structure of the present invention.

2 is a schematic diagram of the structure of the garlic film collection chamber and the garlic film peeling chamber in the present invention.

Figure 3 is a schematic diagram of the structure of the low-temperature storage box in the present invention.

Figure 4 is a schematic diagram of the connection structure between the sieve plate and the stem tray collecting box in the present invention.

Reference number

The text labels in the figure indicate: 1. Threshing chamber; 2. Housing; 3. First motor; 4. First chain; 5. First drum; 6. Sieve plate; 7. Guide plate; 8. Heating Device; 9. The first movable door; 10. Garlic membrane collection chamber; 11. Flexible barrier strip; 12. Garlic clove storage chamber; 13. Air cylinder; 14. Low temperature storage box; 15. Garlic membrane peeling chamber; 16. Rail seat; 17. The second movable door; 18. The fan; 19. The first shaft; 20. Transmission belt; 21. The second shaft; 22. The third shaft; 23. The third motor; 24. Electromechanical room; 25. Stem tray collection box ; 26, the second drum; 27, the second chain; 28, the third drum; 29, the third chain; 30, the second motor; 31, the hopper; 201, the first outlet; 202, the second outlet; 203, the partition Plate; 204, feed inlet; 601, screen hole; 701, air hole; 1401, movable box; 1402, ice-water mixture; 2101, driven gear; 2201, driving gear; 2202, turntable; 2203, brush; 2501 Bolt; 2502, through hole.

detailed description

In order to enable those skilled in the art to better understand the technical solutions of the present invention, the present invention will be described in detail below in conjunction with examples. The description in this section is only exemplary and explanatory, and should not have any limitation on the scope of protection of the present invention. .

Example one:

A garlic clay pot juice comprising the following components by weight: 75 parts of water, 4 parts of soy sauce, 4 parts of white sugar, 2.5 parts of monosodium glutamate, 1.8 parts of salt, 2.7 parts of soybean oil, 1.3 parts of old brine, pig 0.4 part of leg bone, 0.3 part of onion powder, 0.3 part of sweet noodle sauce, 0.04 part of xanthan gum, 0.002 part of nucleotide disodium, 1 part of garlic, 0.004 part of pepper oleoresin, and 0.1 part of papain.

A preparation method of garlic clay pot juice includes the following steps:

A. Wash and break the pork leg bones, add 1.5 times the weight of the pork leg bones in water, cook at a temperature of 100°C, cook for 1 hour, remove the upper layer of the cooking liquid, reduce the cooking temperature to 60°C, add papain, Cooking time 3.5h, after enzymatic hydrolysis reaction, cooling and filtering, the filtrate obtained is pork bone white soup for use;

B. Add xanthan gum to table salt, and add 100 times the amount of water by weight of xanthan gum, and stir evenly for 5 minutes to prepare xanthan gum solution for use;

C. Put garlic into the hopper 31, start the first motor 3, the second motor 30 and the third motor 23, and the garlic is threshed and peeled in the threshing chamber 1 and the garlic peeling chamber 15 respectively, and the garlic is peeled off The peeled garlic enters the low-temperature storage box 14 and is stored in the low-temperature storage box 14 for 4 hours. The second movable door 17 is opened, and the cylinder 13 is driven to push the low-temperature storage box 14 out of the second exit 202, and then take it out from the low-temperature storage box 14 The garlic cloves are crushed and passed through a 40-mesh sieve to prepare minced garlic for use;

D. Mix the pork bone white soup prepared in step A with the xanthan gum solution prepared in step B, and add water, soy sauce, white sugar, monosodium glutamate, soybean oil, old brine, and sweet noodle sauce, and stir evenly for 10 minutes to obtain a mixture ；

E. Put the mixture prepared in step D into a boiling pot for cooking at a cooking temperature of 98°C. After heating and cooking for 4 minutes, immediately add onion powder, disodium nucleotides, capsicum oleoresin and the garlic obtained in step C. The cooking temperature is 98°C, and after heating and cooking for 4 minutes, a garlic pot juice is obtained.

Embodiment two:

A garlic clay pot juice, which comprises the following components by weight: 75.5 parts of water, 5 parts of soy sauce, 5 parts of white sugar, 3 parts of monosodium glutamate, 2 parts of salt, 3 parts of soybean oil, 1.5 parts of old brine, pig 0.6 parts of leg bones, 0.5 parts of onion powder, 0.5 parts of sweet noodle sauce, 0.06 parts of xanthan gum, 0.003 parts of nucleotide disodium, 1.5 parts of garlic, 0.005 parts of pepper oleoresin, and 0.15 parts of papain.

A preparation method of garlic clay pot juice includes the following steps:

A. Wash and break the pork leg bones, add 1.7 times the weight of the pork leg bones with water, cook at 100°C, and cook for 1 hour, remove the upper layer of the cooking liquid, reduce the cooking temperature to 70°C, and add papain. Cooking time is 3.7h, after enzymolysis reaction, cooling and filtering, the filtrate obtained is pork bone white soup, for use;

B. Add xanthan gum to table salt, and add 100 times the amount of water by weight of xanthan gum, and stir evenly for 8 minutes to prepare xanthan gum solution for use;

C. Put garlic into the hopper 31, start the first motor 3, the second motor 30 and the third motor 23, and the garlic is threshed and peeled in the threshing chamber 1 and the garlic peeling chamber 15 respectively, and the garlic is peeled off The peeled garlic enters the low-temperature storage box 14 and is stored in the low-temperature storage box 14 for 4.5 hours. The second movable door 17 is opened, and the cylinder 13 is driven to push the low-temperature storage box 14 out of the second exit 202, and then from the low-temperature storage box 14 Take out the garlic cloves, crush them, pass through a 50-mesh sieve, and prepare minced garlic for use;

D. Mix the pork bone white soup prepared in step A with the xanthan gum solution prepared in step B, and add water, soy sauce, white sugar, monosodium glutamate, soybean oil, old brine, and sweet noodle sauce, and stir evenly for 13 minutes to obtain a mixture ；

E. Put the mixture prepared in step D into a boiling pot for cooking at a cooking temperature of 100°C, heating and cooking for 6 minutes, immediately add onion powder, disodium nucleotides, capsicum oleoresin and the garlic in step C, and cook After heating and steaming for 5 min at a temperature of 100°C, a garlic clay pot juice is obtained.

Example three:

A garlic clay pot juice, which comprises the following components by weight: 76 parts of water, 8 parts of soy sauce, 8 parts of white sugar, 3.2 parts of MSG, 2.2 parts of salt, 3.3 parts of soybean oil, 1.8 parts of old brine, pig 0.8 parts of leg bones, 0.7 parts of onion powder, 0.7 parts of sweet noodle sauce, 0.08 parts of xanthan gum, 0.005 parts of I+G (disodium nucleotide), 2 parts of garlic, 0.007 parts of pepper oleoresin, and 0.2 parts of papain.

A preparation method of garlic clay pot juice includes the following steps:

A. Wash and break the pork leg bones, add 2 times the weight of the pork leg bones in water, cook at 100°C, and cook for 1 hour, remove the upper layer of the cooking liquid, reduce the cooking temperature to 80°C, add papain, Cooking time 4h, after enzymolysis reaction, cooling and filtering, the filtrate obtained is pork bone white soup for use;

B. Add xanthan gum to table salt, and add 100 times the amount of water by weight of xanthan gum, and stir evenly for 10 minutes to prepare xanthan gum solution for use;

C. Put garlic into the hopper 31, start the first motor 3, the second motor 30 and the third motor 23, and the garlic is threshed and peeled in the threshing chamber 1 and the garlic peeling chamber 15 respectively, and the garlic is peeled off The peeled garlic enters the low-temperature storage box 14 and is stored in the low-temperature storage box 14 for 5 hours. The second movable door 17 is opened and the air cylinder 13 is driven to push the low-temperature storage box 14 out of the second outlet 202, and then take it out from the low-temperature storage box 14 The garlic cloves are crushed and passed through a 60-mesh sieve to prepare minced garlic for use;

D. Mix the pork bone white soup prepared in step A with the xanthan gum solution prepared in step B, and add water, soy sauce, white sugar, monosodium glutamate, soybean oil, old brine, and sweet noodle sauce, and stir evenly for 15 minutes to obtain a mixed solution E. Put the mixture prepared in step D into a boiling pot for cooking, the cooking temperature is 102°C, and after heating and cooking for 8 minutes, immediately add onion powder, disodium nucleotide, capsicum oleoresin and the garlic in step C, The cooking temperature is 102°C, and after heating and cooking for 7 minutes, the garlic sauce is obtained.

Please refer to Figures 1-4, a garlic peeling device for preparing garlic casserole juice. It includes a shell 2, a hopper 31 is set on the top of the shell 2, and a first motor 3 is set on the left and right outer side walls of the shell 2. And the second motor 30, the internal space of the housing 2 is divided into a threshing chamber 1, a garlic film collection chamber 10, a garlic peeling chamber 15, an electromechanical chamber 24 and a garlic clove storage chamber 12; the threshing chamber 1 is provided with a first drum 5 and a The second roller 26 and the third roller 28 are provided with a plurality of squeezing rods for separating the garlic cloves from the stem tray. The first motor 3 drives the first roller 5 to rotate through the first chain 4, and the second motor 30 is driven by the third chain 29 to rotate the third drum 28; the lower part of the threshing chamber 1 is provided with a sieve plate 6 obliquely, a guide plate 7 and a heating device 8 are obliquely provided under the sieve plate 6, and a plurality of air holes 701 are provided on the guide plate 7 to separate the stem The garlic cloves of the dish are heated and dried on the guide plate 7, and enter the garlic peeling chamber 15 below from the inlet 204; the third rotating shaft 22 and the second rotating shaft 21 are horizontally arranged in the garlic peeling chamber 15 and the third rotating shaft 22 One end extends into the electromechanical chamber 24 and is connected to the output shaft end of the third motor 23. The third shaft 22 is meshed and driven by the driving gear 2201 and the driven gear 2101 on the second shaft 21, and drives the lower second shaft 21 to rotate. The rotating shaft 22 and the second rotating shaft 21 are provided with a rotating disk 2202 at staggered intervals, and a brush 2203 for peeling the garlic film is installed on the rotating disk 2202.

Please refer to Figures 1 and 2, the garlic clove storage chamber 12 is provided with a cylinder 13 on the inner side wall, a guide rail seat 16 is provided at the bottom of the garlic clove storage chamber 12, and a low temperature storage box 14 capable of reciprocating translation is provided on the guide rail seat 16, and the piston rod of the cylinder 13 Connect the low-temperature storage box 14 and push the low-temperature storage box 14 to slide on the rail seat 16. Please refer to FIG. 3, the bottom of the low-temperature storage box 14 has a cavity structure, and a movable box 1401 is accommodated in the cavity, and the movable box 1401 contains an ice-water mixture 1402.

Please refer to FIG. 1, a second chain 27 for transmission is provided between the third roller 28 and the second roller 26, and the second motor 30 drives the third roller 28 and the second roller 26 to rotate together.

Please refer to Figure 1, the sieve plate 6 is provided with a sieve hole 601 for the passage of garlic cloves, the lower end of the sieve plate 6 is connected to the stem tray collection box 25 through a pin 2501, and the bottom of the stem tray collection box 25 is provided with a through hole that allows garlic cloves to pass through. 2502.

1 and 2, the third rotating shaft 22 drives the lower first rotating shaft 19 to rotate through the transmission belt 20. One end of the first rotating shaft 19 is rotatably mounted on the inner wall of the housing 2, and the other end is provided with a fan 18, which is directly opposite The position below the garlic membrane peeling chamber 15 can blow the garlic membrane from the garlic membrane peeling chamber 15 into the garlic membrane concentration chamber 10.

Please refer to FIG. 1 and FIG. 2, one side of the garlic film collection chamber 10 is provided with a first outlet 201 on the housing 2, and a first movable door 9 is hinged on the outer side wall of the housing 2 at the position of the first outlet 201 , The garlic film collection chamber 10 and the garlic film stripping chamber 15 are provided with flexible barrier strips 11 at the channel positions.

Please refer to FIG. 1 and FIG. 2, a second outlet 202 is provided on the housing 2 on one side of the garlic clove storage chamber 12, and a second movable door 17 is hinged on the outer side wall of the housing 2 at the position of the second outlet 202.

The working principle of the garlic peeling device for preparing garlic casserole juice in the present invention: garlic enters the housing 2 from the hopper 31, the first motor 3 is started to drive the first drum 5 to rotate, and the second motor 30 is started to drive the second The drum 26 and the third drum 28 rotate together. The garlic is squeezed from the outer surface of the first drum 5, the second drum 26, and the third drum 28 in the threshing chamber 1. The garlic cloves are separated from the stem plate. From the sieve hole 601 on the sieve plate 6 to the guide plate 7, the stem discs cannot pass through the sieve hole 601, and are collected in the stem disc collection box 25. The garlic cloves are heated and dried on the guide plate 7 from the inlet 204 Into the lower garlic membrane peeling chamber 15, the third motor 23 drives the second shaft 21 and the third shaft 22 to rotate. The brush 2203 on the turntable 2202 peels the heated garlic cloves. At the same time, the fan 18 removes the garlic membrane from peeling. The garlic film chamber 15 is blown into the garlic film collection chamber 10. The low-temperature storage box 14 receives and stores the garlic cloves from which the garlic film is peeled. The bottom of the low-temperature storage box 14 has a cavity structure, and a movable box 1401 is accommodated in the cavity. The ice-water mixture 1402 is contained in 1401, and the garlic cloves are stored at low temperature. The piston rod of the cylinder 13 is connected to the low temperature storage box 14 and pushes the low temperature storage box 14 to slide on the rail seat 16. The garlic cloves in the low temperature storage box 14 can be removed from the second outlet 202 Take it out at the location.

It should be noted that in this article, the terms "including", "including" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements not only includes those elements, It also includes other elements not explicitly listed, or elements inherent to the process, method, article, or equipment.

Specific examples are used in this article to illustrate the principle and implementation of the present invention. The description of the above examples is only used to help understand the method and core idea of the present invention. The above are only the preferred embodiments of the present invention. It should be pointed out that due to the limited expression of words, there are objectively infinite specific structures. For those of ordinary skill in the art, the principle of the present invention is not deviated from the premise Next, several improvements, modifications or changes can also be made, and the above technical features can also be combined in an appropriate manner; these improvements can be modified, modified or combined, or the concept and technical solution of the invention can be directly applied to other occasions without improvement. , Should be regarded as the protection scope of the present invention.

Claims

A preparation method of garlic clay pot juice, which is characterized in that the preparation steps are as follows:

A. Wash the pork leg bones, break them, add 1.5-2 times the weight of the pork leg bones in water, cook at a temperature of 100°C, and cook for 1 hour, remove the upper layer of the cooking liquid, and reduce the cooking temperature to 60-80°C. Add papain, cook time 3.5-4h, after enzymolysis reaction, cool and filter, the filtrate obtained is pig bone white soup, spare;

B. Add xanthan gum to table salt, and add 100 times the amount of water by weight of xanthan gum, and stir evenly for 5-10 minutes to prepare xanthan gum solution for use;

C. Put garlic into the hopper (31), start the first motor (3), the second motor (30) and the third motor (23), and the garlic is in the threshing chamber (1) and the garlic peeling chamber (15) Carry out threshing and garlic peeling operations respectively. The garlic peeled from garlic enters the low-temperature storage box (14), and it is stored in the low-temperature storage box (14) for 4-5h. The second movable door (17) is opened, and the air cylinder (13) is driven. Push out the low-temperature storage box (14) from the second exit (202), and then take out the garlic cloves from the low-temperature storage box (14), crush them, pass through a 40-60 mesh sieve, and prepare minced garlic for use;

D. Mix the pork bone white soup prepared in step A with the xanthan gum solution prepared in step B, and add water, dark soy sauce, white sugar, monosodium glutamate, soybean oil, old brine, and sweet noodle sauce, and stir evenly for 10-15 minutes to obtain Mixed liquid

E. Put the mixture prepared in step D into a boiling pot for steaming at a cooking temperature of 98-102°C. After heating and cooking for 4-8 minutes, immediately add onion powder, disodium nucleotides, capsicum oleoresin and the steps described in step C The garlic is cooked at a temperature of 98-102°C, heated and cooked for 4-7 minutes to obtain a garlic pot juice.
A garlic peeling device for preparing garlic sauce, characterized in that it comprises a shell (2), a hopper (31) is arranged on the top of the shell (2), and the left and right outer side walls of the shell (2) are provided with A motor (3) and a second motor (30). The internal space of the shell (2) is divided into a threshing chamber (1), a garlic film collection chamber (10), a garlic film stripping chamber (15), an electromechanical chamber (24) and Garlic clove storage chamber (12); the threshing chamber (1) is provided with a first drum (5), a second drum (26), and a third drum (28), and a plurality of garlic cloves are arranged on the surface of the threshing chamber The first motor (3) drives the first roller (5) to rotate through the first chain (4), and the second motor (30) drives the third roller (28) through the third chain (29). Rotational movement; the lower part of the threshing chamber (1) is provided with a sieve plate (6) obliquely, a guide plate (7) and a heating device (8) are obliquely provided below the sieve plate (6), and a plurality of air holes (701) are provided on the guide plate (7) , The garlic cloves detached from the stem plate are heated and dried on the guide plate (7), and enter the lower garlic peeling chamber (15) from the inlet (204); the third rotating shaft (15) is horizontally arranged in the garlic peeling chamber (15) 22) and the second rotating shaft (21). One end of the third rotating shaft (22) extends into the electromechanical chamber (24) and is connected to the output shaft end of the third motor (23). The third rotating shaft (22) passes through the driving gear (2201) It meshes with the driven gear (2101) on the second shaft (21) for transmission, and drives the lower second shaft (21) to rotate. The third shaft (22 and the second shaft (21) are provided with turntables (2202) at staggered intervals, A brush (2203) for peeling the garlic film is arranged on the turntable (2202).
The garlic peeling device for preparing garlic casserole juice according to claim 2, characterized in that a cylinder (13) is provided on the inner side wall of the garlic clove storage chamber (12), and a guide rail is provided at the bottom of the garlic clove storage chamber (12) The low-temperature storage box (14) that can reciprocate and translate is provided on the guide seat (16), and the piston rod of the cylinder (13) is connected to the low-temperature storage box (14) and pushes the low-temperature storage box (14) on the guide rail seat (16) Sliding up.
The garlic peeling device for preparing garlic casserole juice according to claim 3, wherein the bottom of the low-temperature storage box (14) has a cavity structure, and a movable box (1401) is accommodated in the cavity. ), the ice water mixture (1402) is placed in the movable box (1401).
The garlic peeling device for preparing garlic clay pot juice according to claim 2, wherein a second chain for transmission is provided between the third roller (28) and the second roller (26) (27), the second motor (30) drives the third roller 28) and the second roller (26) to rotate together.
The garlic peeling device for preparing garlic casserole juice according to claim 2, wherein the sieve plate (6) is provided with sieve holes (601) for the passage of garlic cloves, and the sieve plate (6) The lower end of the stalk is connected to the stem tray collection box (25) through a plug (2501), and the bottom of the stem tray collection box (25) is provided with a through hole (2502) allowing the garlic cloves to pass through.
The garlic peeling device for preparing garlic clay pot juice according to claim 2, wherein the third rotating shaft (22) drives the lower first rotating shaft (19) to rotate through the transmission belt (20), and the first One end of the rotating shaft (19) is rotatably mounted on the inner wall of the housing (2), and the other end is provided with a fan (18). The fan (18) is directly opposite to the position below the garlic film chamber (15) and can remove the garlic film from the garlic film. The chamber (15) is blown into the garlic film concentration chamber (10).
A garlic peeling device for preparing garlic clay pot juice according to claim 2, characterized in that a first outlet (2) is provided on one side of the garlic film collection chamber (10) and on the shell (2) 201), the first movable door (9) is hinged on the outer side wall of the housing (2) at the position of the first outlet (201), the garlic film collection chamber (10) and the garlic film peeling chamber (15) are provided with Flexible baffle (11).
The garlic peeling device for preparing garlic casserole juice according to claim 2, wherein a second outlet (202) is provided on one side of the garlic clove storage chamber (12) and on the housing (2). ), the second movable door (17) is hinged on the outer side wall of the housing (2) at the position of the second outlet (202).