CN103535642A - Dehydrated garlic and preparation method thereof - Google Patents
Dehydrated garlic and preparation method thereof Download PDFInfo
- Publication number
- CN103535642A CN103535642A CN201310448605.2A CN201310448605A CN103535642A CN 103535642 A CN103535642 A CN 103535642A CN 201310448605 A CN201310448605 A CN 201310448605A CN 103535642 A CN103535642 A CN 103535642A
- Authority
- CN
- China
- Prior art keywords
- parts
- garlic
- rice
- dehydrated
- dehydrated garlic
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- Pending
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 240000005702 Galium aparine Species 0.000 claims abstract description 8
- 235000014820 Galium aparine Nutrition 0.000 claims abstract description 8
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 7
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 7
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 7
- 240000001987 Pyrus communis Species 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000001630 malic acid Substances 0.000 claims abstract description 4
- 235000011090 malic acid Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000021329 brown rice Nutrition 0.000 claims description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 6
- 241001148782 Davallia Species 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 244000294611 Punica granatum Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000001771 mentha piperita Substances 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 241001061264 Astragalus Species 0.000 abstract 1
- 235000010110 Astragalus glycyphyllos Nutrition 0.000 abstract 1
- 240000005250 Chrysanthemum indicum Species 0.000 abstract 1
- 235000007457 Jasminum sambac Nutrition 0.000 abstract 1
- 241000245240 Lonicera Species 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 244000179684 Passiflora quadrangularis Species 0.000 abstract 1
- 235000011266 Passiflora quadrangularis Nutrition 0.000 abstract 1
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 241000723353 Chrysanthemum Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides dehydrated garlic and a preparation method thereof. The dehydrated garlic is prepared from following raw materials in parts by weight: 250-270 parts of garlic, 10-12 parts of sticky rice, 7-8 parts of coarse rice, 3-4 parts of myotonin, 4-5 parts of red grenadine juice, 1-2 parts of malic acid, 2-3 parts of mint leaves, 3-5 parts of chrysanthemums, 3.5-4 parts of honeysuckles, 3-4 parts of arabian jasmine flowers, 1-2 parts of pear flowers, 4-5 parts of wild jujube kernels, 1-2 parts of galium aparine, 2-3 parts of flatstem milkvetch seeds and 1-2 parts of tender catchweed bedstraw herb. The dehydrated garlic is delicious in taste, good in mouth feel and convenient to eat; the sticky rice, the coarse rice and the like are added so that the produced dehydrated garlic has abundant nutrition and rich rice flavor; furthermore, the dehydrated garlic has the effects of tonifying the liver to improve the eyesight, clearing the heat and detoxifying, calming the nerves, tonifying the kidney and strengthening the bones and is an ideal health-care food.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of dehydrated vegetables, relate in particular to a kind of dehydrated garlic and preparation method thereof.
Background technology
Dehydrated vegetables be by fresh vegetables through processing and fabricatings such as washing, oven dry, slough a kind of dry vegetalbe of making after most of moisture in vegetables.At present, the dehydrated vegetables of selling on market is of a great variety, but does not have health care, can not meet the growing consumption demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of dehydrated garlic and preparation method thereof, the present invention has delicious flavour, nutritious feature.
The technical solution adopted in the present invention is:
, it is characterized in that being made by the raw material of following weight portion:
Garlic 250-270, glutinous rice 10-12, brown rice 7-8, seed of Job's tears 3-4, red juice of my pomegranate 4-5, malic acid 1-2, dried peppermint leaf 2-3, chrysanthemum 3-5, honeysuckle 3.5-4, Jasmine 3-4, pear flower 1-2, jujube nucleus 4-5, catchweed bedstraw herb 1-2, semen astragali complanati 2-3, rhizome of davallia 1-2.
The preparation method of described dehydrated garlic, is characterized in that comprising the following steps:
(1) select ripe, without mildew and rot garlic as raw material, the excision garlic base of a fruit, peels off crust, distinguish endothelium-denuded, gained garlic grain is cleaned with clear water, puts into centrifuge by surface moisture drying, then sends into drying room, is dried to water content and reduces to 25-30% at 75-80 ℃;
(2) dried peppermint leaf, chrysanthemum, honeysuckle, Jasmine, pear flower, jujube nucleus, catchweed bedstraw herb, semen astragali complanati, the rhizome of davallia are added to the 4-5 times of little fire of water and decoct 40-50 minute, filter cleaner obtains extract;
(3) glutinous rice, brown rice, seed of Job's tears are dropped in pot and fry perfume, add juice of my pomegranate, add 4-6 water and extract doubly after fried dry, big fire heating, adds leftover materials while boiling to boiling, stirs by filtering to obtain nutrient solution;
(4) step (1) gained material is entered to pot and stir-fry, spray nutrient solution simultaneously, send into microwave dryer after fried dry, discharging when being dried to water content and being down to 4-7%, obtains.
Beneficial effect of the present invention is:
Delicious flavour of the present invention, mouthfeel is good, and instant, owing to having added glutinous rice, brown rice etc., makes that the dehydrated garlic produced is nutritious, meter Xiang Nong is strongly fragrant; In addition the present invention also has the effect of tonifying liver improving eyesight, clearing heat and detoxicating, antitoxic heart-soothing and sedative, the strong bone of kidney tonifying; It is a kind of desirable health food.
The specific embodiment
, it is characterized in that by following weight portion (kilogram) raw material make:
Garlic 270, glutinous rice 12, brown rice 8, seed of Job's tears 4, red juice of my pomegranate 4, malic acid 2, dried peppermint leaf 3, chrysanthemum 3, honeysuckle 3.5, Jasmine 4, pear flower 2, jujube nucleus 5, catchweed bedstraw herb 1, semen astragali complanati 3, the rhizome of davallia 2.
The preparation method of described dehydrated garlic, comprises the following steps:
(1) select ripe, without mildew and rot garlic as raw material, the excision garlic base of a fruit, peels off crust, distinguish endothelium-denuded, gained garlic grain is cleaned with clear water, puts into centrifuge by surface moisture drying, then sends into drying room, is dried to water content and reduces to 25-30% at 75-80 ℃;
(2) dried peppermint leaf, chrysanthemum, honeysuckle, Jasmine, pear flower, jujube nucleus, catchweed bedstraw herb, semen astragali complanati, the rhizome of davallia are added to the 4-5 times of little fire of water and decoct 40-50 minute, filter cleaner obtains extract;
(3) glutinous rice, brown rice, seed of Job's tears are dropped in pot and fry perfume, add juice of my pomegranate, add 4-6 water and extract doubly after fried dry, big fire heating, adds leftover materials while boiling to boiling, stirs by filtering to obtain nutrient solution;
(4) step (1) gained material is entered to pot and stir-fry, spray nutrient solution simultaneously, send into microwave dryer after fried dry, discharging when being dried to water content and being down to 4-7%, obtains.
Claims (2)
1. a dehydrated garlic, is characterized in that being made by the raw material of following weight portion:
Garlic 250-270, glutinous rice 10-12, brown rice 7-8, seed of Job's tears 3-4, red juice of my pomegranate 4-5, malic acid 1-2, dried peppermint leaf 2-3, chrysanthemum 3-5, honeysuckle 3.5-4, Jasmine 3-4, pear flower 1-2, jujube nucleus 4-5, catchweed bedstraw herb 1-2, semen astragali complanati 2-3, rhizome of davallia 1-2.
2. the preparation method of dehydrated garlic according to claim 1, is characterized in that comprising the following steps:
(1) select ripe, without mildew and rot garlic as raw material, the excision garlic base of a fruit, peels off crust, distinguish endothelium-denuded, gained garlic grain is cleaned with clear water, puts into centrifuge by surface moisture drying, then sends into drying room, is dried to water content and reduces to 25-30% at 75-80 ℃;
(2) dried peppermint leaf, chrysanthemum, honeysuckle, Jasmine, pear flower, jujube nucleus, catchweed bedstraw herb, semen astragali complanati, the rhizome of davallia are added to the 4-5 times of little fire of water and decoct 40-50 minute, filter cleaner obtains extract;
(3) glutinous rice, brown rice, seed of Job's tears are dropped in pot and fry perfume, add juice of my pomegranate, add 4-6 water and extract doubly after fried dry, big fire heating, adds leftover materials while boiling to boiling, stirs by filtering to obtain nutrient solution;
(4) step (1) gained material is entered to pot and stir-fry, spray nutrient solution simultaneously, send into microwave dryer after fried dry, discharging when being dried to water content and being down to 4-7%, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448605.2A CN103535642A (en) | 2013-09-28 | 2013-09-28 | Dehydrated garlic and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448605.2A CN103535642A (en) | 2013-09-28 | 2013-09-28 | Dehydrated garlic and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103535642A true CN103535642A (en) | 2014-01-29 |
Family
ID=49959805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310448605.2A Pending CN103535642A (en) | 2013-09-28 | 2013-09-28 | Dehydrated garlic and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103535642A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872593A (en) * | 2015-05-28 | 2015-09-02 | 河南省鑫龙农副产品有限公司 | Flavored sugared garlic and method for manufacturing same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086135A (en) * | 1992-10-29 | 1994-05-04 | 郭湘泗 | Garlic capsule and manufacture method thereof |
| CN102578510A (en) * | 2012-03-20 | 2012-07-18 | 徐州绿之野生物食品有限公司 | Methods for preparing crispy garlic cloves and flakes |
-
2013
- 2013-09-28 CN CN201310448605.2A patent/CN103535642A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086135A (en) * | 1992-10-29 | 1994-05-04 | 郭湘泗 | Garlic capsule and manufacture method thereof |
| CN102578510A (en) * | 2012-03-20 | 2012-07-18 | 徐州绿之野生物食品有限公司 | Methods for preparing crispy garlic cloves and flakes |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872593A (en) * | 2015-05-28 | 2015-09-02 | 河南省鑫龙农副产品有限公司 | Flavored sugared garlic and method for manufacturing same |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140129 |