CN101228952B - Method of preparing flavoring garlic - Google Patents
Method of preparing flavoring garlic Download PDFInfo
- Publication number
- CN101228952B CN101228952B CN200810059664XA CN200810059664A CN101228952B CN 101228952 B CN101228952 B CN 101228952B CN 200810059664X A CN200810059664X A CN 200810059664XA CN 200810059664 A CN200810059664 A CN 200810059664A CN 101228952 B CN101228952 B CN 101228952B
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- Prior art keywords
- garlic
- deodorization
- raw material
- salt marsh
- sterilization
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to a preparation method of seasoning garlic, comprising the following steps: taking saline garlic clove as the raw material, sterilizing, washing, desalting, spice combining, maturing, spice combining, vacuum packaging, sterilizing and cooling. The invention is characterized by adding a deodorization step before the sterilization step. The deodorization step is to put the saline garlic clove into water of 83 to 90 DEG C to blanch for 4 to 6 minutes. The method does not need the fresh garlic raw materials, which lowers the cost, solves the problem that the traditional deodorization technology only aims at the fresh raw material, eliminates the special odor of garlic, keeps the flavor, shape, color and taste of garlic and reserves the nutrients in garlic to a large extent.
Description
Technical field
The present invention relates to a kind of preparation method of flavoring garlic.
Technical background
Garlic has antibacterial action, and various pathogens and fungi are all had obvious suppression effect and killing action.Many in the world experts think through behind the big quantity research, and garlic is for reducing cholesterol, prevent and treat heart disease, suppressing cancer etc. obvious effects is all arranged, so be subjected to food expert and consumers in general's attention deeply.But because it has special odor, and the edible back halitosis residence time is very long again, so abstain from a lot ofly in social activity, makes many people want to eat and dare not eat.
Salt marsh garlic rice is to be that raw material is equipped with pickled special-purpose salt with fresh garlic rice, does not add any other auxiliary material, pickled food more than 3 months in pickled pond.The high salinity of the garlic rice of pickled maturation can reach 20 degree, cannot directly eat, and can only sell as semi-finished product.But it can prolong the holding time of garlic rice, also can satisfy the pursuit of a part of consumer to different taste.Though but garlic rice reduces to some extent through its irritating stink behind the salt marsh, still can not allow most consumer accept.
At present, more advanced deodour method is made garlic garlic powder exactly, is extracted garlic oil or other garlic finely processed product, but these methods have been destroyed the original color and luster of garlic, local flavor and quality.Also have acetic acid deodorization method, ethanol deodorization method, ethylene glycol deodorization method, boiling method, salt-pepper powder deodorization method, freezing deodorization method in addition, though these methods can keep the original color and luster of garlic, local flavor and quality, present research object only concentrates on the fresh feed.Whether be applicable to the also not corresponding research of salt marsh garlic rice about the deodour method of fresh garlic, and for the research of the deodour method of the salt marsh garlic of high salinity also never the someone did.
Summary of the invention
The objective of the invention is to overcome above-mentioned deficiency, a kind of preparation method of flavoring garlic is provided, this method need not to adopt the fresh garlic raw material, cost reduces, break through traditional deodorization technique bottleneck at fresh feed, eliminate the off-odor of garlic and well kept itself local flavor, shape, color and luster and mouthfeel, can preserve the nutriment in the garlic largely.
The preparation method of a kind of flavoring garlic of the present invention, step comprises: with salt marsh garlic rice is raw material → deodorization → sterilization → cleaning → desalination → condiment cooperation → maturation → condiment cooperation → vacuum packaging → sterilization → cooling; Described deodorization step is water blanching 4～6min of 83 ℃～90 ℃ for salt marsh garlic rice being placed temperature.
The production procedure of general common flavoring garlic is: with salt marsh garlic rice is raw material → sterilization → cleaning → desalination → condiment cooperation → maturation → condiment cooperation → vacuum packaging → sterilization → cooling.The crucial deodorization step that in original production stage (operation), promptly before sterilisation step, increased exactly of the present invention.The characteristics of this deodour method are that cost is low, easy to operate, easily carry out large-scale production, can effectively slough the pungent odour in the garlic simultaneously again.
This deodour method key process parameter is 83 ℃～90 ℃ of water temperatures, time 4～6min.The equipment that uses this deodour method to increase: blanching groove, timer.After selecting, salt marsh garlic rice is divided in the plastic crate opens timer and treat that water temperature in the blanching groove reaches and put into when deodorization requires that the blanching time one cools off to taking out immediately and place in the cooling bath.And then produce according to normal production process and can effectively slough the garlic odour flavor that contains in the salt marsh garlic rice.Because we adopt is 83 ℃～90 ℃ hot water, does not add any processing aid, therefore can preserve the nutriment in the garlic largely.
Method of the present invention is compared with the deodour method of prior art, has following remarkable advantage and beneficial effect:
Existing deodour method is mainly at fresh feed, and our research object is the salt marsh garlic rice of high salinity.The characteristics that the method for employing hot water blanching is carried out deodorization: cost is low, only needs hot water just passable; Equipment is simple, and increase blanching groove and timer get final product on original basis; Easy to operate, it is just passable that the workman time only need control temperature and time well in operation.This deodour method is the garlic products of raw material applicable to all with salt marsh garlic rice, the miso garlic that produces now as my company, purple perilla garlic, soy sauce garlic, aromatic vinegar soy sauce garlic, black miserable scholar's garlic and a series of untapped be the garlic products of raw material with salt marsh garlic rice.The present invention has not only thoroughly sloughed garlic odour flavor that contains in the salt marsh garlic rice but also local flavor, shape, color and luster and the mouthfeel that has well kept salt marsh garlic rice itself.
The specific embodiment
Below in conjunction with instantiation the present invention is described in further detail.
Embodiment one
Get the salt marsh garlic rice of 20 kilograms of selects, put into 83 ℃ of hot water blanchings 6 minutes.Cooling back is carried out sterilization, cleaning, desalination, blend flavouring, maturation, blend flavouring, vacuum packaging, sterilization, metal detection, vanning according to normal production stage (operation) and is waited to dispatch from the factory.
Embodiment two
Get the garlic rice of 20 kilograms of selects, put into 86 ℃ of hot water blanchings 5 minutes.Cooling back is carried out sterilization, cleaning, desalination, blend flavouring, maturation, blend flavouring, vacuum packaging, sterilization, metal detection, vanning according to normal production stage and is waited to dispatch from the factory.
Embodiment three
Get the garlic rice of 20 kilograms of selects, put into 90 ℃ of hot water blanchings 4 minutes.Cooling back is carried out sterilization, cleaning, desalination, blend flavouring, maturation, blend flavouring, vacuum packaging, sterilization, metal detection, vanning according to normal production stage and is waited to dispatch from the factory.
We have organized in the company 10 the responsive especially employees of garlic smell, 3 leader and 3 collaborative Japanese clients that we develop that participate in exploitation have been carried out subjective appreciation, and the gentle flavor of mouthfeel given a mark respectively for the deodorising effect of checking the method.This evaluation has certain convincingness.(the evaluation form sees Table 1).
Table 1 subjective appreciation table
Annotate: ten point system is adopted in this evaluation, is made of mouthfeel and smell two parts:
Mouthfeel full marks 5 minutes, the marking personnel can give as one sees fit and divide minimum branch 0 minute.
Smell full marks 5 minutes, the marking personnel can give as one sees fit and divide minimum branch 0 minute.
---expression need not be given a mark.
Draw 83 ℃～90 ℃ of water temperatures by evaluation, finished product mouthfeel that blanching time 4～6min makes and smell all meet our requirement.For confirming that further product is by consumer's the degree of recognition, after product is sold to Japan, the Japan client investigates in the consumer group of Japan at the sense of taste, sense of smell aspects such as the local flavor of this product, mouthfeel, smells, the product that the survey showed that produces in this scope can be accepted by the japanese consumers more than 99.6%, so this product has vast potential for future development in Japan.
Because we adopt is 83 ℃～90 ℃ hot water, does not add any processing aid, therefore can preserve the nutriment in the garlic largely.Table 2 has been listed main nutrient composition (content in the per 100 grams) contrast of deodorization front and back garlics.
Garlic main nutrient composition contrast before and after table 2 deodorization
| Nutritional labeling before the deodorization (content in per 100 grams) | Nutritional labeling after the deodorization (content in per 100 grams) | ||
| Carbohydrate (gram) | 27.3 | Carbohydrate (gram) | 27.1 |
| Protein (gram) | 4.1 | Protein (gram) | 3.9 |
| Amino acid (gram) | 3.8 | Amino acid (gram) | 3.8 |
| Dietary fiber (gram) | 1.1 | Dietary fiber (gram) | 1.1 |
| Fat (gram) | 0.2 | Fat (gram) | 0.19 |
| Vitamin C (milligram) | 6.5 | Vitamin C (milligram) | 6.4 |
From this contrast form we can see through this method handle in the garlic of back nutritional labeling with compare basically not loss before deodorization is handled.
Above embodiment is to explanation of the present invention and further explains, rather than limitation of the present invention, and any modification of being made in spirit of the present invention and rights protection scope all falls into protection scope of the present invention.
Claims (1)
1. the preparation method of a flavoring garlic, step comprises: with salt marsh garlic rice is raw material → sterilization → cleaning → desalination → condiment cooperation → maturation → condiment cooperation → vacuum packaging → sterilization → cooling; It is characterized in that: be to have increased the deodorization step one before the sterilisation step that is right after after the raw material stage with salt marsh garlic rice, described deodorization step is water blanching 4～6min of 83 ℃～90 ℃ for salt marsh garlic rice being placed temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810059664XA CN101228952B (en) | 2008-01-31 | 2008-01-31 | Method of preparing flavoring garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810059664XA CN101228952B (en) | 2008-01-31 | 2008-01-31 | Method of preparing flavoring garlic |
Publications (2)
| Publication Number | Publication Date |
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| CN101228952A CN101228952A (en) | 2008-07-30 |
| CN101228952B true CN101228952B (en) | 2011-03-23 |
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| CN200810059664XA Expired - Fee Related CN101228952B (en) | 2008-01-31 | 2008-01-31 | Method of preparing flavoring garlic |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138667A (en) * | 2010-01-29 | 2011-08-03 | 吴思国 | Sweet and sour garlic clove |
| CN102178186A (en) * | 2011-04-06 | 2011-09-14 | 食品行业生产力促进中心 | Garlic leisure food processing method |
| CN103549341B (en) * | 2013-11-08 | 2015-08-26 | 徐州绿之野生物食品有限公司 | A kind of processing method of red wine dregs pickling garlic typical local food |
| CN107660747A (en) * | 2016-07-29 | 2018-02-06 | 浙江莫干山食业有限公司 | Plum vinegar perfume (or spice) garlic and preparation method thereof |
| CN114376204A (en) * | 2022-01-26 | 2022-04-22 | 扬州大学 | White beech mushroom chili sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066115A (en) * | 2007-06-04 | 2007-11-07 | 山东一品农产集团有限公司 | Canned tasty garlic cloves producing process |
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2008
- 2008-01-31 CN CN200810059664XA patent/CN101228952B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066115A (en) * | 2007-06-04 | 2007-11-07 | 山东一品农产集团有限公司 | Canned tasty garlic cloves producing process |
Non-Patent Citations (2)
| Title |
|---|
| 吴士业,余伯良.大蒜的脱臭方法.<食品研究与开发>.1998,第19卷(第3期),24-27. * |
| 张士刚,张威.大蒜脱臭六法.<中国果菜>.2003,(第5期),36. * |
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Owner name: NINGBO HONGWEI FOOD CO., LTD. Free format text: FORMER OWNER: NINGBO JIAYI FOOD CO., LTD. Effective date: 20130412 |
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Effective date of registration: 20130412 Address after: 315191, Zhejiang City, Ningbo province Yinzhou District Jiangshan Town Garden Village Patentee after: NINGBO HONGWEI FOOD CO., LTD. Address before: 315194 Chen Podu, Temple Street, Yinzhou District, Zhejiang, Ningbo Patentee before: Ningbo Jiayi Food Co., Ltd. |
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