CN102342465B - Salting method of sugar-vinegar garlic - Google Patents
Salting method of sugar-vinegar garlic Download PDFInfo
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- CN102342465B CN102342465B CN2011101370801A CN201110137080A CN102342465B CN 102342465 B CN102342465 B CN 102342465B CN 2011101370801 A CN2011101370801 A CN 2011101370801A CN 201110137080 A CN201110137080 A CN 201110137080A CN 102342465 B CN102342465 B CN 102342465B
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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 belongs to the technical field of food processing, and particularly relates to a salting method of sugar-vinegar garlic. The salting method of sugar-vinegar garlic of the invention comprises salting for two times, wherein during the first salting, the garlic is salted by brine, and is preserved in a cellar; after the garlic is preserved in the cellar for 5-6 months, the second salting is performed with sugar-vinegar water for 2-6 months, and the product is packaged to obtain the finished product of sugar-vinegar garlic. The salting method of sugar-vinegar garlic of the invention does not add any preservative or food additive, and the salted sugar-vinegar garlic has delicious taste, is sparking and crystal-clear, and especially can be preserved for a long time without deterioration.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of method for salting of sweet and sour garlic.
Background technology
Sweet and sour garlic contains each seed amino acid, trace element and the multiple volatile sulfur compounds etc. of rich in protein, fat, sugar, vitamin and needed by human body to human body beneficial's material, has the enhancing human physiological functions, enhance metabolism, delay senility the effect of angiocardiopathy preventing and enhancing immunity.Allicin is again a kind of natural bacteriocidin, also has the effect that reduces cholesterol, lipoprotein, blood sugar.In addition, the sweet and sour garlic good merchantable brand of still going with rice or bread, delicious flavour, crisp sweet and tasty mouthful, when especially eating fatty more meat food, have some sweet and sour garlic and not only can remove greasyly, can also promote to digest and assimilate, so sweet and sour garlic is very popular.
The method for salting of sweet and sour garlic is a lot, but basically similar.Short with the sweet and sour garlic holding time that existing method is pickled, and apt to deteriorate spoiled.In addition, the sweet and sour garlic of selling on the market all is added with anticorrisive agent and food additives, and is often edible, is unfavorable for health.
Summary of the invention
The method for salting that the purpose of this invention is to provide a kind of sweet and sour garlic.To achieve these goals, the technical solution used in the present invention is: a kind of method for salting of sweet and sour garlic, and divide and pickle for 2 times, concrete grammar is as described below:
(1) pickles for the first time
Get the bright garlic that newly goes out then, break lobe after the peeling off with the fingers and thumb; Garlic clove is put into clear water reserviors soaked 1～3 hour, clean, pull out and drain; Salt by 3～4 parts of 100 parts of clear water addings mixes formation salt solution, 100 portions of garlics is put into formed salt solution pickle, and turns over every day twice; Salted down 5～7 days, and will preserve in garlic and the salt solution immigration cellar;
(2) pickle for the second time
Preserved in the cellar 5～6 months, garlic is taken out from the cellar, be under 1～10 ℃ the condition in temperature, after garlic clove selected cleaning, pickle with sweet and sour water secondary, be about to 100 parts of clear water, 15～20 parts sugar mixes, and add vinegar, mix the sweet and sour water of rear formation, 100 parts garlic is put into sweet and sour water salted down 2～6 months;
(3) garlic of pickling is pulled out, the sweet and sour water of pickling for the second time usefulness is heated to 90 ℃, infusion 10～20 minutes is added in the packing container after waiting sweet and sour water cooling, packs, seals with sweet and sour garlic, namely makes the sweet and sour garlic of finished product.
Described sugar is white sugar.
The addition of described sweet and sour water vinegar is: the vinegar that adds 1～3 part in 100 parts of clear water.
Put into the cellar to the garlic that salted down with salt solution the annual last ten-days period in May, mean temperature in the cellar is 8～12 ℃, jede Woche is by temperature and salt solution height in the air-vent observation cellar for storing things, if salt solution reduces, can add 3～4 parts salt by 100 parts of clear water, mix, inject the cellar from air-vent, to guarantee the moisture of pickled garlic.
The method of construction of the cellar among the present invention is: dig 3～4 meters dark ponds at below ground, use the concreting pool wall, after concrete setting, at the inside, the cellar gluing layer glass silk screen of fiberglass, to guarantee that salt solution in the cellar is toward exosmosing, the ridge-shaped that is built into suitable for reading with cystosepiment and watt covering, guarantees that sun is not saturating.In addition, the aerial part in the cellar leaves air-vent, is used for observing and interpolation salt solution.
The method for salting of sweet and sour garlic of the present invention does not add any anticorrisive agent and food additives, and the sweet and sour garlicky road that pickles out is delicious, and is sparkling and crystal-clear bright, especially can long preservation, in the cellar, can deposit 30～50 years, even upper a century never degenerates.
The specific embodiment
The method for salting of 1 one kinds of sweet and sour garlics of embodiment divides and pickles for 2 times, and concrete grammar is as described below:
(1) pickles for the first time
Get the bright garlic that newly goes out then, break lobe after the peeling off with the fingers and thumb; Garlic clove is put into clear water reserviors soaked 1.5 hours, clean, pull out and drain; Salt by 3 parts of 100 parts of clear water addings mixes formation salt solution, 100 portions of garlics is put into formed salt solution pickle, and turns over every day twice; Salted down 7 days, and will preserve in garlic and the salt solution immigration cellar, the mean temperature in the cellar is 8 ℃;
(2) pickle for the second time
Preserved 6 months in the cellar, garlic is taken out from the cellar, be under 1 ℃ the condition in temperature, after garlic clove selected cleaning, pickle with sweet and sour water secondary, be about to 100 parts of clear water, 15 parts white sugar mixes, and add 1 part vinegar, mix the sweet and sour water of rear formation, 100 parts garlic is put into sweet and sour water salted down 2 months;
(3) garlic of pickling is pulled out, the sweet and sour water of pickling for the second time usefulness is heated to 90 ℃, infusion 10 minutes is added in the packing container after waiting sweet and sour water cooling, packs, seals with sweet and sour garlic, namely makes the sweet and sour garlic of finished product.
The method for salting of 2 one kinds of sweet and sour garlics of embodiment divides and pickles for 2 times, and concrete grammar is as described below:
(1) pickles for the first time
Get the bright garlic that newly goes out then, break lobe after the peeling off with the fingers and thumb; Garlic clove is put into clear water reserviors soaked 2 hours, clean, pull out and drain; Salt by 3.5 parts of 100 parts of clear water addings mixes formation salt solution, 100 portions of garlics is put into formed salt solution pickle, and turns over every day twice; Salted down 7 days, and will preserve in garlic and the salt solution immigration cellar, the mean temperature in the cellar is 10 ℃;
(2) pickle for the second time
Preserved 6 months in the cellar, garlic is taken out from the cellar, be under 5 ℃ the condition in temperature, after garlic clove selected cleaning, pickle with sweet and sour water secondary, be about to 100 parts of clear water, 18 parts white sugar mixes, and add 2 parts vinegar, mix the sweet and sour water of rear formation, 100 parts garlic is put into sweet and sour water salted down 4 months;
(3) garlic of pickling is pulled out, the sweet and sour water of pickling for the second time usefulness is heated to 90 ℃, infusion 15 minutes is added in the packing container after waiting sweet and sour water cooling, packs, seals with sweet and sour garlic, namely makes the sweet and sour garlic of finished product.
The method for salting of 3 one kinds of sweet and sour garlics of embodiment divides and pickles for 2 times, and concrete grammar is as described below:
(1) pickles for the first time
Get the bright garlic that newly goes out then, break lobe after the peeling off with the fingers and thumb; Garlic clove is put into clear water reserviors soaked 3 hours, clean, pull out and drain; Salt by 4 parts of 100 parts of clear water addings mixes formation salt solution, 100 portions of garlics is put into formed salt solution pickle, and turns over every day twice; Salted down 7 days, and will preserve in garlic and the salt solution immigration cellar, the mean temperature in the cellar is 12 ℃;
(2) pickle for the second time
Preserved 6 months in the cellar, garlic is taken out from the cellar, be under 10 ℃ the condition in temperature, after garlic clove selected cleaning, pickle with sweet and sour water secondary, be about to 100 parts of clear water, 20 parts white sugar mixes, and add 3 parts vinegar, mix the sweet and sour water of rear formation, 100 parts garlic is put into sweet and sour water salted down 6 months;
(3) garlic of pickling is pulled out, the sweet and sour water of pickling for the second time usefulness is heated to 90 ℃, infusion 20 minutes is added in the packing container after waiting sweet and sour water cooling, packs, seals with sweet and sour garlic, namely makes the sweet and sour garlic of finished product.
Claims (2)
1. the method for salting of a sweet and sour garlic is characterized in that, divides and pickles for 2 times, and concrete grammar is as described below:
(1) pickles for the first time
Get the bright garlic that newly goes out then, break lobe after the peeling off with the fingers and thumb; Garlic clove is put into clear water reserviors soaked 1～3 hour, clean, pull out and drain; Salt by 3～4 parts of 100 parts of clear water addings mixes formation salt solution, 100 portions of garlics is put into formed salt solution pickle, and turns over every day twice; Salted down 5～7 days, and will preserve in garlic and the salt solution immigration cellar, the mean temperature in the described ground kiln is 8～12 ℃;
(2) pickle for the second time
Preserved in the cellar 5～6 months, garlic is taken out from the cellar, be under 1～10 ℃ the condition in temperature, after garlic clove selected cleaning, pickle with sweet and sour water secondary, be about to 100 parts of clear water, 15～20 parts sugar mixes, and add 1～3 part vinegar, mix the sweet and sour water of rear formation, 100 parts garlic is put into sweet and sour water salted down 2～6 months;
(3) garlic of pickling is pulled out, the sweet and sour water of pickling for the second time usefulness is heated to 90 ℃, infusion 10～20 minutes is added in the packing container after waiting sweet and sour water cooling, packs, seals with sweet and sour garlic, namely makes the sweet and sour garlic of finished product.
2. the method for salting of sweet and sour garlic according to claim 1 is characterized in that, described sugar is white sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101370801A CN102342465B (en) | 2011-05-25 | 2011-05-25 | Salting method of sugar-vinegar garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101370801A CN102342465B (en) | 2011-05-25 | 2011-05-25 | Salting method of sugar-vinegar garlic |
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| Publication Number | Publication Date |
|---|---|
| CN102342465A CN102342465A (en) | 2012-02-08 |
| CN102342465B true CN102342465B (en) | 2013-04-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011101370801A Expired - Fee Related CN102342465B (en) | 2011-05-25 | 2011-05-25 | Salting method of sugar-vinegar garlic |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284105B (en) * | 2013-06-08 | 2016-08-10 | 徐州天马敬安食品有限公司 | A kind of manufacture method of sugar and vinegar pickled sweet garlic |
| CN103315242B (en) * | 2013-06-11 | 2016-08-17 | 徐州天马敬安食品有限公司 | A kind of manufacture method of tomato watermelon sugar-vinegar garlic |
| CN103783460A (en) * | 2013-09-24 | 2014-05-14 | 高磊 | Preparation method of sweet and sour garlic |
| CN103947986B (en) * | 2014-04-01 | 2016-01-20 | 菏泽天鸿果蔬有限公司 | The manufacture craft of sugar-vinegar garlic |
| CN104351697A (en) * | 2014-10-15 | 2015-02-18 | 朱兴初 | Production method of white sugar garlic |
| CN105455073A (en) * | 2015-12-01 | 2016-04-06 | 陈玉海 | Pickling method of flavored garlic |
| CN105558958A (en) * | 2016-03-18 | 2016-05-11 | 衢州市煜鑫农产品加工技术开发有限公司 | Preparation method of sweet and sour fresh ginger |
| CN106343447A (en) * | 2016-11-14 | 2017-01-25 | 徐州黎明食品有限公司 | Method for preparing sweet and sour garlic |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269165A (en) * | 2000-04-14 | 2000-10-11 | 朱莹 | Garlic in syrup of brown sugar and its production process |
| CN1288672A (en) * | 1999-09-16 | 2001-03-28 | 洪双龙 | Making process of deodorized sweet and sour garlic |
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2011
- 2011-05-25 CN CN2011101370801A patent/CN102342465B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1288672A (en) * | 1999-09-16 | 2001-03-28 | 洪双龙 | Making process of deodorized sweet and sour garlic |
| CN1269165A (en) * | 2000-04-14 | 2000-10-11 | 朱莹 | Garlic in syrup of brown sugar and its production process |
Non-Patent Citations (2)
| Title |
|---|
| 吴彩娥.糖醋蒜.《蔬菜加工技术》.中国社会出版社,2006,第80-81页. * |
| 杨太纲.糖醋蒜腌制法.《农村新技术》.1998,(第8期),第45页. * |
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| CN102342465A (en) | 2012-02-08 |
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Granted publication date: 20130403 Termination date: 20170525 |