CN103549341B - A kind of processing method of red wine dregs pickling garlic typical local food - Google Patents
A kind of processing method of red wine dregs pickling garlic typical local food Download PDFInfo
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- CN103549341B CN103549341B CN201310548875.0A CN201310548875A CN103549341B CN 103549341 B CN103549341 B CN 103549341B CN 201310548875 A CN201310548875 A CN 201310548875A CN 103549341 B CN103549341 B CN 103549341B
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- 238000005554 pickling Methods 0.000 title claims abstract description 69
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- 238000003672 processing method Methods 0.000 title abstract description 7
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing field, specifically disclose a kind of processing method of red wine dregs pickling garlic typical local food.One is provided both to maintain garlic nutrient composition, add again the flavor substance had characteristic, formed original in style, delicious flavour, meat delicious and crisp, the red wine dregs pickling garlic typical local food of unique flavor, its procedure of processing is: raw material selection-Feedstock treating-pickle grain material preparation-seasoning-packaging, sterilization, method is simple, production cost is low, be easy to operation, suitability for industrialized is produced, garlic rice after pickling is brownish red, crystal clear, the delicious perfume (or spice) of product, mouthfeel matter is crisp, provide the one instant type that shows unique characteristics to people to go with rice or bread delicious pickles, for garlic products adds one new product.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of processing method of red wine dregs pickling garlic typical local food.
Background technology
Garlic is the underground bulb of Liliaceae allium garlic (Allium sativum L.).Be as vegetables and flavouring since ancient times, simultaneously garlic has good medical applications effect, by ancient Chinese medicine doctor as application in TCM in clinical.Particularly achievement in research in recent years proves that garlic has the effects such as antibacterial, anti-inflammatory, desinsection, have again reducing blood lipid, hypoglycemic, antiatherosclerosis, antitumor, improve the effects such as body immune function, the beneficial effect of people to garlic is generally got the nod, defines the international and domestic garlic spending spree.Thing followed garlic products continues to bring out, as garlic capsule, garlic slice etc., this and traditional sweet and sour garlic, honey garlic processed, pickling garlic, the goods such as sugar garlic processed are compared, go out to carry to people, immediately take and provide conveniently, existing publication (CN102578510A) provides a kind of delicious and crisp garlic clove, the preparation method of sheet, this technical scheme be by clean process after garlic clove snap frozen at-35 DEG C, move to-18 DEG C ~-23 DEG C again to continue freezingly to make it deep colling, vacuum oil bath dehydration is carried out again in vacuum and low temperature condition, garlic clove after oil bath adds the instant type delicious and crisp garlic clove product that different flavoring is prepared into different taste, product solves the edible convenience of garlic and instant, make travelling at home, field work, rehearsal, nomad is easy to carry, the health-care efficacy of garlic product can be enjoyed at any time.But this preparation method's complex procedures, take a lot of work, time-consuming, power consumption is large, production cost is high.
Summary of the invention
The object of the invention is the deficiency for existing product, one is provided both to maintain garlic nutrient composition, add again the flavor substance had characteristic, form original in style, delicious flavour, meat delicious and crisp, unique flavor red wine dregs pickling garlic typical local food, not only can be used as cooking condiment but also be that a kind of instant type is gone with rice or bread delicious pickles.
The object of the present invention is to provide a kind of processing method of red wine dregs pickling garlic typical local food.
The object of the invention is to be achieved through the following technical solutions:
A processing method for red wine dregs pickling garlic typical local food, is characterized in that, it comprises following processing step:
(1) raw material is selected
The selection head of garlic is full, and not dehydration is wilted, fine quality, is raw material without the new light violet skin germinateed or white skin garlic;
(2) Feedstock treating
By garlic by hand or alkali lye slough garlic clove crust, select, without the garlic rice that is rotten, broken lobe that goes rotten, to be placed in clear water rinsing 6-8h, water is changed 3-4 time in centre, to alleviate peculiar smell, and removes the thin film on garlic rice, then pull out, after the most moisture of drop, drop in boiling water and also constantly stir blanching 2min, pull out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry, for subsequent use;
(3) preparation of grain material is pickled
Select the vinasse brewageing red wine to mix by weight the ratio for 1:2-3 with salt, make and pickle grain material;
(4) pickle
Pickle grain material and the step (2) made are obtained the garlic rice after drying and to mix by weight the ratio of 1:8-10 and to stir, rub even, and loading is pickled in cylinder, under 15-18 DEG C of environment, pickles 50-60 days;
(5) seasoning
Garlic clove after pickling is taken out, with pure water wash away stick to garlic rice surface pickle grain material after, adding garlic rice weight ratio is that the abundant mix of flavor enhancement of 1-10% is even; Flavor enhancement can be different according to the taste of the consumer group, the red wine dregs pickling garlic typical local food of the various local flavor of furnishing;
(6) packaging, sterilization
After the red wine dregs pickling garlic mixing flavor enhancement thoroughly is adopted the polyethylene packaging bag vacuum sealed package that poor air permeability, mechanical strength are high, sterilization 15min in 100 DEG C of boiling water, obtains red wine dregs pickling garlic typical local food.
Wherein said flavor enhancement is that savory agent (includes but not limited to salt, soy sauce), sweetener (includes but not limited to white granulated sugar, brown sugar, maltose, steviol glycoside, D-sorbite, Arabinose, fructose, glucose, witloof sugar, Radix Glycyrrhizae, lactitol, steviol glycoside, Sucralose, xylitol, maltitol, honey), acid (includes but not limited to citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar), tasty agents (includes but not limited to sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, chickens' extract), natural flavouring (includes but not limited to Chinese prickly ash, pepper, anistree, ginger, green onion, capsicum, cumin, cassia bark, Chinese cassia tree, tsaoko, nutmeg, cloves, fennel seeds, dried orange peel, Radix Angelicae Sinensis, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, sanchi flower, rose, lilac and spice material are as five-spice powder, curry powder, in 13 perfume (or spice) one or both and be combined above.）
Perilla leaf in natural flavouring described above, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.
Chrysanthemum in natural flavouring described above, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, sanchi flower, rose, lilac are its dried flowers.
One or both and above arbitrary combination of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material, the solid matter except liquid substance, all should pulverize the application of 800-1200 mesh sieve.
Beneficial effect of the present invention
The present invention utilizes the method for salting adding red wine grain, while maintaining the intrinsic unique oral sensations of garlic and nutritional labeling, with the addition of again the spices of flavour, make product have more characteristic, form original in style selling point, the garlic rice after pickling is brownish red, crystal clear, the fresh perfume (or spice) of taste, mouthfeel matter are crisp, not only provide a kind of instant type to people to go with rice or bread delicious pickles, also can be used as the flavouring of culinary art, for garlic products adds one new product.
Processing method of the present invention is simple, production cost is low, be easy to operation, suitability for industrialized is produced, and is a kind of rather well received garlic flavor food, the product preparing different taste can make more people more be selected according to different taste demand, and product has good market prospects.
Detailed description of the invention
Following examples are only further illustrate of the present invention, but not are limitations of the present invention.
Embodiment 1
Get the head of garlic full, not dehydration is wilted, fine quality, the new light violet skin that nothing is sprouted or white skin garlic are raw material, peel off garlic skin by hand, select without garlic rice that is mildew and rot, broken lobe, be placed in clear water rinsing 6-8h, change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pulls out, dry garlic rice surface moisture, for subsequent use, separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 20 kilograms, make and pickle grain material, mix by pickling grain material with 240 kilograms, the garlic rice of above-mentioned drying moisture and stir again, rubbing evenly to load pickles in cylinder, under 18 DEG C of environment, after pickling 50 days, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add all kinds of flavor enhancement 1000 order powder (as 1.5 kilograms, capsicum, 0.5 kilogram, Chinese prickly ash, anistree 0.2 kilogram, monosodium glutamate 0.2 kilogram) 2.4 kilograms of abundant mixs are even, adopt poor air permeability, after the PEF packaging bag that mechanical strength is large vacuumizes and packs, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
Embodiment 2
Get the head of garlic full, not dehydration is wilted, fine quality, the fresh white skin garlic that nothing is sprouted is raw material, peels off garlic skin by hand, selects without garlic rice that is mildew and rot, broken lobe, be placed in clear water rinsing 6-8h, change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pulls out, dry garlic rice surface moisture, for subsequent use, separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 30 kilograms, make and pickle grain material, mix by pickling grain material with 400 kilograms, the garlic rice of above-mentioned drying moisture and stir again, rubbing evenly to load pickles in cylinder, under 15 DEG C of environment, after pickling 60 days, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add all kinds of flavor enhancement 1200 order powder (as salt 2 kilograms, five-spice powder 1 kilogram, ginger 1 kilogram, tsaoko 0.5 kilogram, fennel seeds 0.5 kilogram, monosodium glutamate 0.8 kilogram, Sodium Inosinate 0.2 kilogram) 6 kilograms of abundant mixs are even, adopt poor air permeability, after the PEF packaging bag that mechanical strength is large vacuumizes and packs, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
Embodiment 3
Get the head of garlic full, not dehydration is wilted, fine quality, the fresh purple garlic that nothing is sprouted is raw material, peels off garlic skin by hand, selects without garlic rice that is mildew and rot, broken lobe, be placed in clear water rinsing 6-8h, change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pulls out, dry garlic rice surface moisture, for subsequent use; Separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 25 kilograms, make and pickle grain material; To mix pickling grain material with 315 kilograms, the garlic rice of above-mentioned drying moisture and to stir, rub even loading and pickle in cylinder again, under 16 DEG C of environment, pickle 52 days after, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, fully mix is even to add all kinds of flavor enhancement 800 order powder (as white granulated sugar 30 kilograms, citric acid 1.5 kilograms), after employing poor air permeability, the PEF packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
Embodiment 4
Get the head of garlic full, not dehydration is wilted, fine quality, the fresh white skin garlic that nothing is sprouted is raw material, peels off garlic skin by hand, selects without garlic rice that is mildew and rot, broken lobe, be placed in clear water rinsing 6-8h, change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pulls out, dry garlic rice surface moisture, for subsequent use, separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 22 kilograms, make and pickle grain material, mix by pickling grain material with 272 kilograms, the garlic rice of above-mentioned drying moisture and stir again, rubbing evenly to load pickles in cylinder, under 17 DEG C of environment, after pickling 55 days, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add all kinds of flavor enhancement 1100 order powder (as 3 kilograms, Chinese prickly ash, 8 kilograms, capsicum, anistree 1 kilogram, salt 1 kilogram, ginger 2 kilograms, cloves 0.5 kilogram, fennel seeds 0.5 kilogram, sodium glutamate 0.5 kilogram, Sodium Inosinate 0.1 kilogram) 16.6 kilograms of abundant mixs are even, adopt poor air permeability, after the PEF packaging bag that mechanical strength is large vacuumizes and packs, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
Embodiment 5
Get the head of garlic full, not dehydration is wilted, fine quality, the fresh purple garlic that nothing is sprouted is raw material, peels off garlic skin by hand, selects without garlic rice that is mildew and rot, broken lobe, be placed in clear water rinsing 6-8h, change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pulls out, dry garlic rice surface moisture, for subsequent use, separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 28 kilograms, make and pickle grain material, mix by pickling grain material with 380 kilograms, the garlic rice of above-mentioned drying moisture and stir again, rubbing evenly to load pickles in cylinder, under 18 DEG C of environment, after pickling 60 days, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add all kinds of flavor enhancement 800 order powder (as cumin 5 kilograms, 7 kilograms, capsicum, salt 0.3 kilogram, sodium glutamate 0.8 kilogram, sodium guanylate 0.2 kilogram) 13.3 kilograms of abundant mixs are even, adopt poor air permeability, after the PEF packaging bag that mechanical strength is large vacuumizes and packs, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
Embodiment 6
Get the head of garlic full, not dehydration is wilted, fine quality, the fresh white skin garlic that nothing is sprouted is raw material, peels off garlic skin by hand, selects without garlic rice that is mildew and rot, broken lobe, be placed in clear water rinsing 6-8h, change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pulls out, dry garlic rice surface moisture, for subsequent use; Separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 20 kilograms, make and pickle grain material; To mix pickling grain material with 240 kilograms, the garlic rice of above-mentioned drying moisture content and to stir, rub even loading and pickle in cylinder again, under 15 DEG C of environment, pickle 50 days after, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, fully mix is even to add all kinds of flavor enhancement 1000 order powder (as balm leaf 10.8 kilograms), after employing poor air permeability, the PEF packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
Embodiment 7
Get the head of garlic full, not dehydration is wilted, fine quality, the fresh white skin garlic that nothing is sprouted is raw material, peels off garlic skin by hand, selects without garlic rice that is mildew and rot, broken lobe, be placed in clear water rinsing 6-8h, change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pulls out, dry garlic rice surface moisture, for subsequent use; Separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 30 kilograms, make and pickle grain material; To mix pickling grain material with 320 kilograms, the garlic rice of above-mentioned drying moisture content and to stir, rub even loading and pickle in cylinder again, under 18 DEG C of environment, pickle 50 days after, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add all kinds of flavor enhancement 1200 order powder (as five-spice powder 2 kilograms, perilla leaf 1 kilogram, bunge pricklyash leaf 3 kilograms, 2 kilograms, cumin leaf) 8 kilograms of abundant mixs even, after employing poor air permeability, the PEF packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
Embodiment 8
Get the head of garlic full, not dehydration is wilted, fine quality, the fresh white skin garlic that nothing is sprouted is raw material, peels off garlic skin by hand, selects without garlic rice that is mildew and rot, broken lobe, be placed in clear water rinsing 6-8h, change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pulls out, dry garlic rice surface moisture, for subsequent use; Separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 20 kilograms, make and pickle grain material; To mix pickling grain material with 300 kilograms, the garlic rice of above-mentioned drying moisture content and to stir, rub even loading and pickle in cylinder again, under 15 DEG C of environment, pickle 60 days after, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add all kinds of flavor enhancement 1000 order powder (as green tea 5 kilograms, xylitol 25 kilograms) 30 kilograms of abundant mixs even, after employing poor air permeability, the PEF packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
Embodiment 9
Get the head of garlic full, not dehydration is wilted, fine quality, the fresh white skin garlic that nothing is sprouted is raw material, peels off garlic skin by hand, selects without garlic rice that is mildew and rot, broken lobe, be placed in clear water rinsing 6-8h, change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pulls out, dry garlic rice surface moisture, for subsequent use, separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 30 kilograms, make and pickle grain material, mix by pickling grain material with 380 kilograms, the garlic rice of above-mentioned drying moisture content and stir again, rubbing evenly to load pickles in cylinder, under 17 DEG C of environment, after pickling 57 days, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add all kinds of flavor enhancement 1200 order powder (as 2.5 kilograms, mulberry leaf, ginkgo leaf 2.5 kilograms, maltitol 30 kilograms, citric acid 2 kilograms, malic acid 1 kilogram) 38 kilograms of abundant mixs are even, adopt poor air permeability, after the PEF packaging bag that mechanical strength is large vacuumizes and packs, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
Embodiment 10
Get the head of garlic full, not dehydration is wilted, fine quality, the fresh purple garlic that nothing is sprouted is raw material, peels off garlic skin by hand, selects without garlic rice that is mildew and rot, broken lobe, be placed in clear water rinsing 6-8h, change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pulls out, dry garlic rice surface moisture, for subsequent use, separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 30 kilograms, make and pickle grain material, mix by pickling grain material with 400 kilograms, the garlic rice of above-mentioned drying moisture content and stir again, rubbing evenly to load pickles in cylinder, under 15 DEG C of environment, after pickling 60 days, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add all kinds of flavor enhancement 1000 order powder (as chrysanthemum 8 kilograms, 15 kilograms, fructose, glucose 15 kilograms, 1 kilogram, Radix Glycyrrhizae, citric acid 0.5 kilogram, 0.5 kilogram, tartaric acid) 40 kilograms of abundant mixs are even, adopt poor air permeability, after the PEF packaging bag that mechanical strength is large vacuumizes and packs, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
Claims (10)
1. a red wine dregs pickling garlic typical local food, it is characterized in that, get the head of garlic full, not dehydration is wilted, fine quality, is raw material without the new light violet skin of sprouting or white skin garlic, peel off garlic skin by hand, select, without garlic rice that is mildew and rot, broken lobe, to be placed in clear water rinsing 6-8h, to change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture; Separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 20 kilograms, make and pickle grain material; To grain material be pickled and dry 240 kilograms, the garlic rice of moisture and mix and stir, rub even loading and pickle in cylinder again, under 18 DEG C of environment, pickle 50 days after, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add flavor enhancement 1000 order powder: 1.5 kilograms, capsicum, 0.5 kilogram, Chinese prickly ash, anistree 0.2 kilogram, monosodium glutamate 0.2 kilogram, abundant mix is even, after employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
2. a red wine dregs pickling garlic typical local food, it is characterized in that, get the head of garlic full, not dehydration is wilted, fine quality, is raw material without the fresh white skin garlic sprouted, peel off garlic skin by hand, select, without garlic rice that is mildew and rot, broken lobe, to be placed in clear water rinsing 6-8h, to change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture, separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 30 kilograms, make and pickle grain material, mix by pickling grain material with 400 kilograms, the garlic rice drying moisture and stir again, rubbing evenly to load pickles in cylinder, under 15 DEG C of environment, after pickling 60 days, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add flavor enhancement 1200 order powder: salt 2 kilograms, five-spice powder 1 kilogram, ginger 1 kilogram, tsaoko 0.5 kilogram, fennel seeds 0.5 kilogram, monosodium glutamate 0.8 kilogram, Sodium Inosinate 0.2 kilogram, abundant mix is even, adopt poor air permeability, after the polyethylene packaging bag that mechanical strength is large vacuumizes and packs, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
3. a red wine dregs pickling garlic typical local food, it is characterized in that, get the head of garlic full, not dehydration is wilted, fine quality, is raw material without the fresh purple garlic of sprouting, peel off garlic skin by hand, select, without garlic rice that is mildew and rot, broken lobe, to be placed in clear water rinsing 6-8h, to change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture; Separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 25 kilograms, make and pickle grain material; To grain material be pickled and dry 315 kilograms, the garlic rice of moisture and mix and stir, rub even loading and pickle in cylinder again, under 16 DEG C of environment, pickle 52 days after, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add flavor enhancement 800 order powder: white granulated sugar 30 kilograms, citric acid 1.5 kilograms, abundant mix is even, after employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
4. a red wine dregs pickling garlic typical local food, it is characterized in that, get the head of garlic full, not dehydration is wilted, fine quality, is raw material without the fresh white skin garlic sprouted, peel off garlic skin by hand, select, without garlic rice that is mildew and rot, broken lobe, to be placed in clear water rinsing 6-8h, to change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture, separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 22 kilograms, make and pickle grain material, mix by pickling grain material with 272 kilograms, the garlic rice drying moisture and stir again, rubbing evenly to load pickles in cylinder, under 17 DEG C of environment, after pickling 55 days, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add flavor enhancement 1100 order powder: 3 kilograms, Chinese prickly ash, 8 kilograms, capsicum, anistree 1 kilogram, salt 1 kilogram, ginger 2 kilograms, cloves 0.5 kilogram, fennel seeds 0.5 kilogram, sodium glutamate 0.5 kilogram, Sodium Inosinate 0.1 kilogram, abundant mix is even, adopt poor air permeability, after the polyethylene packaging bag that mechanical strength is large vacuumizes and packs, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
5. a red wine dregs pickling garlic typical local food, it is characterized in that, get the head of garlic full, not dehydration is wilted, fine quality, is raw material without the fresh purple garlic of sprouting, peel off garlic skin by hand, select, without garlic rice that is mildew and rot, broken lobe, to be placed in clear water rinsing 6-8h, to change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture; Separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 28 kilograms, make and pickle grain material; To grain material be pickled and dry 380 kilograms, the garlic rice of moisture and mix and stir, rub even loading and pickle in cylinder again, under 18 DEG C of environment, pickle 60 days after, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add flavor enhancement 800 order powder: cumin 5 kilograms, 7 kilograms, capsicum, salt 0.3 kilogram, sodium glutamate 0.8 kilogram, sodium guanylate 0.2 kilogram, abundant mix is even, after employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
6. a red wine dregs pickling garlic typical local food, it is characterized in that, get the head of garlic full, not dehydration is wilted, fine quality, is raw material without the fresh white skin garlic sprouted, peel off garlic skin by hand, select, without garlic rice that is mildew and rot, broken lobe, to be placed in clear water rinsing 6-8h, to change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture; Separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 20 kilograms, make and pickle grain material; To grain material be pickled and dry 240 kilograms, the garlic rice of moisture content and mix and stir, rub even loading and pickle in cylinder again, under 15 DEG C of environment, pickle 50 days after, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add flavor enhancement 1000 order powder: balm leaf 10.8 kilograms, abundant mix is even, after employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
7. a red wine dregs pickling garlic typical local food, it is characterized in that, get the head of garlic full, not dehydration is wilted, fine quality, is raw material without the fresh white skin garlic sprouted, peel off garlic skin by hand, select, without garlic rice that is mildew and rot, broken lobe, to be placed in clear water rinsing 6-8h, to change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture; Separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 30 kilograms, make and pickle grain material; To grain material be pickled and dry 320 kilograms, the garlic rice of moisture content and mix and stir, rub even loading and pickle in cylinder again, under 18 DEG C of environment, pickle 50 days after, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add flavor enhancement 1200 order powder: five-spice powder 2 kilograms, perilla leaf 1 kilogram, bunge pricklyash leaf 3 kilograms, 2 kilograms, cumin leaf, abundant mix is even, after employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
8. a red wine dregs pickling garlic typical local food, it is characterized in that, get the head of garlic full, not dehydration is wilted, fine quality, is raw material without the fresh white skin garlic sprouted, peel off garlic skin by hand, select, without garlic rice that is mildew and rot, broken lobe, to be placed in clear water rinsing 6-8h, to change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture; Separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 20 kilograms, make and pickle grain material; To grain material be pickled and dry 300 kilograms, the garlic rice of moisture content and mix and stir, rub even loading and pickle in cylinder again, under 15 DEG C of environment, pickle 60 days after, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add flavor enhancement 1000 order powder: green tea 5 kilograms, xylitol 25 kilograms, abundant mix is even, after employing poor air permeability, the polyethylene packaging bag that mechanical strength is large vacuumize and pack, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
9. a red wine dregs pickling garlic typical local food, it is characterized in that, get the head of garlic full, not dehydration is wilted, fine quality, is raw material without the fresh white skin garlic sprouted, peel off garlic skin by hand, select, without garlic rice that is mildew and rot, broken lobe, to be placed in clear water rinsing 6-8h, to change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture, separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 30 kilograms, make and pickle grain material, mix by pickling grain material with 380 kilograms, the garlic rice drying moisture content and stir again, rubbing evenly to load pickles in cylinder, under 17 DEG C of environment, after pickling 57 days, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add flavor enhancement 1200 order powder: 2.5 kilograms, mulberry leaf, ginkgo leaf 2.5 kilograms, maltitol 30 kilograms, citric acid 2 kilograms, malic acid 1 kilogram, abundant mix is even, adopt poor air permeability, after the polyethylene packaging bag that mechanical strength is large vacuumizes and packs, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
10. a red wine dregs pickling garlic typical local food, it is characterized in that, get the head of garlic full, not dehydration is wilted, fine quality, is raw material without the fresh purple garlic of sprouting, peel off garlic skin by hand, select, without garlic rice that is mildew and rot, broken lobe, to be placed in clear water rinsing 6-8h, to change water 3-4 time therebetween, to alleviate peculiar smell, the thin film on removing garlic rice top layer, then pulls out, after the most moisture of drop, in input boiling water, under constantly stirring, blanching 2min pulls out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture, separately get 10 kilograms, the vinasse brewageing red wine to mix with salt 30 kilograms, make and pickle grain material, mix by pickling grain material with 400 kilograms, the garlic rice drying moisture content and stir again, rubbing evenly to load pickles in cylinder, under 15 DEG C of environment, after pickling 60 days, pull out, after washing away with pure water the preserved materials sticking to garlic rice surface, add flavor enhancement 1000 order powder: chrysanthemum 8 kilograms, 15 kilograms, fructose, glucose 15 kilograms, 1 kilogram, Radix Glycyrrhizae, citric acid 0.5 kilogram, 0.5 kilogram, tartaric acid, abundant mix is even, adopt poor air permeability, after the polyethylene packaging bag that mechanical strength is large vacuumizes and packs, be placed in 100 DEG C of boiling water sterilization 15min, obtained red wine dregs pickling garlic typical local food.
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| CN104256458A (en) * | 2014-10-17 | 2015-01-07 | 苟小平 | Preparation method of pickled garlic |
| CN105455073A (en) * | 2015-12-01 | 2016-04-06 | 陈玉海 | Pickling method of flavored garlic |
| CN107232551A (en) * | 2017-06-26 | 2017-10-10 | 安徽张士奎食品有限公司 | A kind of method for salting of the vexed garlic processed of big wine jar |
| CN107897803A (en) * | 2017-11-16 | 2018-04-13 | 贺州学院 | A kind of brewing method of red wine dregs fruit-vegetable food |
| CN108719893A (en) * | 2018-07-23 | 2018-11-02 | 黄冈雅淡生态农业发展有限公司 | A kind of method for salting of garlic |
| CN109527480A (en) * | 2018-11-27 | 2019-03-29 | 宜宾紫围裙食品有限公司 | A kind of flavor grain capsicum and preparation method thereof |
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| CN100372479C (en) * | 2005-03-25 | 2008-03-05 | 周诗连 | Production technology of edible fungus wine pickled instant food |
| CN101228952B (en) * | 2008-01-31 | 2011-03-23 | 宁波嘉谊食品有限公司 | Method of preparing flavoring garlic |
| CN102138667A (en) * | 2010-01-29 | 2011-08-03 | 吴思国 | Sweet and sour garlic clove |
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