CN103549345B - A kind of preparation method of garlic flavor food - Google Patents
A kind of preparation method of garlic flavor food Download PDFInfo
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- CN103549345B CN103549345B CN201310549930.8A CN201310549930A CN103549345B CN 103549345 B CN103549345 B CN 103549345B CN 201310549930 A CN201310549930 A CN 201310549930A CN 103549345 B CN103549345 B CN 103549345B
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- garlic rice
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- 238000002360 preparation method Methods 0.000 title abstract description 11
- 244000245420 ail Species 0.000 title 1
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
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- 229910052708 sodium Inorganic materials 0.000 description 1
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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
- 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
- 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
- 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)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of garlic flavor food, belong to food processing field, concrete grammar is through Feedstock treating, and---local flavor preserved materials is prepared---pickles---arrangement of garlic rice---packaging, the processing steps such as sterilization are made, garlic clove utilizes red wine vinasse and flavored condiment to pickle in the low temperature environment of 10-15 DEG C by the present invention, product had both maintained the intrinsic crisp matter mouthfeel of garlic and nutritional labeling, with the addition of again the flavoring substance of flavour simultaneously, product is made to have more characteristic, form the unique style of product, the fresh perfume (or spice) of product taste, tender and crisp, the delicious pickles of going with rice or bread together.Product is carried out drying and other treatment further, makes moisture control to obtain garlic flavor leisure food people preferably at 4-6% easy for carrying and eating.Preparation method of the present invention is simple, cost is low, and suitability for industrialized is produced, and has fine market prospects.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of garlic flavor 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, in addition, adding of flavoring is only the surface being attached to garlic rice, is difficult to tasty, make the taste of whole grain garlic rice unbalanced, the flavoring being simultaneously attached to surface is also easy to come off, and makes product not bright and clean.
Summary of the invention
The object of the invention is the deficiency for existing garlic product, there is provided a kind of and both maintained the intrinsic fragility of garlic and nutritional labeling, add again characteristic condiment flavor substance, obtained a kind of outward appearance cleaning be transparent, the garlic flavor food of light brown red, for garlic products adds a kind of new product.
The object of the present invention is to provide a kind of preparation method of garlic flavor food.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for garlic flavor food, is characterized in that, is made up of following processing step:
Step (one) Feedstock treating: select full, the not dehydration of the head of garlic to wilt, the purple skin that fine quality nothing is sprouted or white skin fresh garlic, by hand or alkali lye slough garlic clove crust and obtain garlic rice, put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce peculiar smell, and the thin film removed on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pulls out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry moisture, for subsequent use;
Step (two) local flavor preserved materials is prepared: get the vinasse of brewageing red wine with flavored condiment by weight the ratio mixing and stirring being 1:2-3, be mixed with local flavor preserved materials, for subsequent use;
Step (three) pickle: the local flavor preserved materials that the garlic rice after the drying water obtain step () and step (two) obtain mixes by weight the ratio for 3-6:1, stir, load and pickle in cylinder, under 10 DEG C of-15 DEG C of environment, pickle 50-60 days, garlic rice must be pickled;
Step (four) garlic rice arranges: garlic rice step (three) pickled, and after washing away the local flavor preserved materials sticking to and pickle garlic rice surface fast, dries and pickles garlic rice surface moisture, then carry out packing with pure water;
Step (five) packaging, sterilization: garlic rice step (four) handled well adopts Polythene Bag or clad aluminum foil bag to take out and really packs, in 100 DEG C of boiling water after sterilization 15min, take out, dry packaging bag surface moisture, naturally after cooling, vanning, packaging, i.e. obtained garlic flavor food products.
The garlic flavor food that the inventive method is obtained, can, further through drying and other treatment, make moisture control, at 4-6%, to pack, obtained instant type leisure garlic flavor 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, 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, 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, camellia, sanchi flower, rose, lilac and spice material are as five-spice powder, curry powder, in 13 perfume (or spice) one or both and be above combined).
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, camellia, 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 600-1000 mesh sieve.
Beneficial effect of the present invention
The present invention utilizes to brewage after the vinasse of red wine and flavored condiment pickle in 10-15 DEG C of low temperature environment, the local flavor preserved materials adhering to garlic rice surface is washed away again fast with pure water, obtain the clean garlic rice of light brown red, after packing, make through sterilization processing, product had both maintained the intrinsic crisp matter mouthfeel of garlic and nutritional labeling, with the addition of again the flavoring substance of flavour simultaneously, product is made to have more characteristic, form the unique style of product, the fresh perfume (or spice) of product taste, tender and crisp, be the delicious pickles that people go with rice or bread, be also the cooking condiment of delicious simultaneously.
Garlic flavor food prepared by the inventive method carries out drying and other treatment further through existing known drying technique, and make moisture control to pack at 4-6%, can obtain instant type garlic flavor leisure food, people preferably go out to carry, instant edible.
Preparation method of the present invention is simple, and production cost is low, is easy to operation, and suitability for industrialized is produced, and preparation method can be prepared into differently flavoured garlic flavor food according to the taste demand of the different consumer group, and to people's more more options, product has good market prospects.
Detailed description of the invention
Following examples are only further illustrating invention, but not are limitations of the present invention.
Embodiment 1
The selection head of garlic is full, not dehydration is wilted, fine quality, without the purple skin of sprouting or white skin fresh garlic, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pull out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture for subsequent use, separately get 10 kilograms, vinasse brewageing red wine with local flavor preserved materials 1000 order fine powder (as salt 10 kilograms, 3 kilograms, Chinese prickly ash, 5 kilograms, capsicum, anistree 1 kilogram, cloves 0.5 kilogram, monosodium glutamate 0.3 kilogram, Sodium Inosinate 0.2 kilogram) after 20 kilograms of mixing and stirring, with garlic rice 90 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 10 DEG C of environment, after pickling 60 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
Embodiment 2
The selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pull out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture for subsequent use, separately get 10 kilograms, vinasse brewageing red wine with local flavor preserved materials 600 order fine powder (as salt 20 kilograms, cumin 3 kilograms, five-spice powder 1 kilogram, 5 kilograms, capsicum, chickens' extract 1 kilogram) after 30 kilograms of mixing and stirring, with garlic rice 240 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 15 DEG C of environment, after pickling 50 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
Embodiment 3
The selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pull out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture for subsequent use, separately get 10 kilograms, vinasse brewageing red wine with local flavor preserved materials 800 order fine powder (as salt 20 kilograms, black tea 5 kilograms) after 25 kilograms of mixing and stirring, with garlic rice 210 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 12 DEG C of environment, after pickling 58 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
Embodiment 4
The selection head of garlic is full, not dehydration is wilted, fine quality, without the purple skin fresh garlic of sprouting, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pull out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture for subsequent use, separately get 10 kilograms, vinasse brewageing red wine with local flavor preserved materials 1000 order fine powder (as white granulated sugar 25 kilograms, citric acid 5 kilograms) after 30 kilograms of mixing and stirring, with garlic rice 240 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 10 DEG C of environment, after pickling 50 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
Embodiment 5
The selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off garlic clove crust after soaking with 4% sodium hydrate aqueous solution and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pull out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture for subsequent use, separately get 10 kilograms, vinasse brewageing red wine with local flavor preserved materials 1000 order fine powder (as salt 3 kilograms, 15 kilograms, fructose, chrysanthemum 3 kilograms, gardenia jasminoides 2 kilograms, citric acid 2 kilograms) after 25 kilograms of mixing and stirring, with garlic rice 140 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 10 DEG C of environment, after pickling 50 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
Embodiment 6
The selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pull out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture for subsequent use, separately get 10 kilograms, vinasse brewageing red wine with local flavor preserved materials 600 order fine powder (as salt 5 kilograms, xylitol 20 kilograms, green tea 3 kilograms, citric acid 2 kilograms) after 30 kilograms of mixing and stirring, with garlic rice 180 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 12 DEG C of environment, after pickling 55 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, put into air flow dryer, dry in 70-85 DEG C, moisture is made to control at 4-6%, after taking out nature cooling, adopt aluminum foil compound bag nitrogen-filled packaging, obtained instant type garlic flavor leisure food finished product.
Embodiment 7
The selection head of garlic is full, not dehydration is wilted, fine quality, without the purple skin of sprouting or white skin fresh garlic, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pull out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture for subsequent use, separately get 10 kilograms, vinasse brewageing red wine with local flavor preserved materials 1000 order fine powder (as salt 10 kilograms, 5 kilograms, Chinese prickly ash, 10 kilograms, capsicum, white granulated sugar 4 kilograms, monosodium glutamate 1 kilogram) after 30 kilograms of mixing and stirring, with garlic rice 200 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 15 DEG C of environment, after pickling 60 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, put into air flow dryer, dry in 70-85 DEG C, moisture is made to control at 4-6%, after taking out nature cooling, adopt Polythene Bag to vacuumize to pack, obtained instant type garlic flavor leisure food finished product.
Embodiment 8
The selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pull out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture for subsequent use, separately get 10 kilograms, vinasse brewageing red wine with local flavor preserved materials 700 order fine powder (as white granulated sugar 20 kilograms, rose 3 kilograms, D-sorbite 5 kilograms) after 28 kilograms of mixing and stirring, with garlic rice 190 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 10 DEG C of environment, after pickling 50 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
Embodiment 9
The selection head of garlic is full, not dehydration is wilted, fine quality, without the purple skin of sprouting or white skin fresh garlic, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and remove the thin film on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pull out fast, immediately pour into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture for subsequent use, separately get 10 kilograms, vinasse brewageing red wine with local flavor preserved materials 1000 order fine powder (as salt 10 kilograms, bunge pricklyash leaf 5 kilograms, perilla leaf 3 kilograms, lophatherum gracile 2 kilograms) after 20 kilograms of mixing and stirring, with garlic rice 90 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 15 DEG C of environment, after pickling 50 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
Claims (9)
1. a garlic flavor food, it is characterized in that the selection head of garlic is full, not dehydration is wilted, fine quality, without the purple skin of sprouting or white skin fresh garlic, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and the thin film removed on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture, separately get 10 kilograms, the vinasse and local flavor preserved materials 1000 order fine powder of brewageing red wine: salt 10 kilograms, 3 kilograms, Chinese prickly ash, 5 kilograms, capsicum, anistree 1 kilogram, cloves 0.5 kilogram, monosodium glutamate 0.3 kilogram, Sodium Inosinate 0.2 kilogram, after mixing and stirring, with garlic rice 90 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 10 DEG C of environment, after pickling 60 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
2. a garlic flavor food, it is characterized in that the selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and the thin film removed on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture, separately get 10 kilograms, the vinasse and local flavor preserved materials 600 order fine powder of brewageing red wine: salt 20 kilograms, cumin 3 kilograms, five-spice powder 1 kilogram, 5 kilograms, capsicum, chickens' extract 1 kilogram, after mixing and stirring, with garlic rice 240 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 15 DEG C of environment, after pickling 50 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
3. a garlic flavor food, it is characterized in that the selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and the thin film removed on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture, separately get 10 kilograms, the vinasse and local flavor preserved materials 800 order fine powder of brewageing red wine: salt 20 kilograms, black tea 5 kilograms, after mixing and stirring, with garlic rice 210 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 12 DEG C of environment, after pickling 58 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
4. a garlic flavor food, it is characterized in that the selection head of garlic is full, not dehydration is wilted, fine quality, without the purple skin fresh garlic of sprouting, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and the thin film removed on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture, separately get 10 kilograms, the vinasse and local flavor preserved materials 1000 order fine powder of brewageing red wine: white granulated sugar 25 kilograms, citric acid 5 kilograms, after mixing and stirring, with garlic rice 240 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 10 DEG C of environment, after pickling 50 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
5. a garlic flavor food, it is characterized in that the selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off garlic clove crust after soaking with 4% sodium hydrate aqueous solution and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and the thin film removed on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture, separately get 10 kilograms, the vinasse and local flavor preserved materials 1000 order fine powder of brewageing red wine: salt 3 kilograms, 15 kilograms, fructose, chrysanthemum 3 kilograms, gardenia jasminoides 2 kilograms, citric acid 2 kilograms, after mixing and stirring, with garlic rice 140 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 10 DEG C of environment, after pickling 50 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
6. a garlic flavor food, it is characterized in that the selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and the thin film removed on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture, separately get 10 kilograms, the vinasse and local flavor preserved materials 700 order fine powder of brewageing red wine: white granulated sugar 20 kilograms, rose 3 kilograms, D-sorbite 5 kilograms, after mixing and stirring, with garlic rice 190 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 10 DEG C of environment, after pickling 50 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
7. a garlic flavor food, it is characterized in that the selection head of garlic is full, not dehydration is wilted, fine quality, without the purple skin of sprouting or white skin fresh garlic, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and the thin film removed on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture, separately get 10 kilograms, the vinasse and local flavor preserved materials 1000 order fine powder of brewageing red wine: salt 10 kilograms, bunge pricklyash leaf 5 kilograms, perilla leaf 3 kilograms, lophatherum gracile 2 kilograms, after mixing and stirring, with garlic rice 90 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 15 DEG C of environment, after pickling 50 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, dry surface moisture, adopt Polythene Bag to vacuumize to pack, in 100 DEG C of boiling water after sterilization 15min, packaging bag surface moisture is dried in taking-up, naturally after cooling, case, packaging, i.e. obtained garlic flavor food products.
8. a garlic flavor food, it is characterized in that the selection head of garlic is full, not dehydration is wilted, fine quality, without the white skin fresh garlic of sprouting, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and the thin film removed on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture, separately get 10 kilograms, the vinasse and local flavor preserved materials 600 order fine powder of brewageing red wine: salt 5 kilograms, xylitol 20 kilograms, green tea 3 kilograms, citric acid 2 kilograms, after mixing and stirring, with garlic rice 180 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 12 DEG C of environment, after pickling 55 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, put into air flow dryer, dry in 70-85 DEG C, moisture is made to control at 4-6%, after taking out nature cooling, adopt aluminum foil compound bag nitrogen-filled packaging, obtained instant type garlic flavor leisure food finished product.
9. a garlic flavor food, it is characterized in that the selection head of garlic is full, not dehydration is wilted, fine quality, without the purple skin of sprouting or white skin fresh garlic, peel off garlic clove crust by hand and obtain garlic rice, garlic rice is put into rinsing 6-8h in clear water, water is changed 3-4 time in centre, to reduce garlic rice peculiar smell, and the thin film removed on garlic rice, then pull out, after the most moisture of drop, be placed in boiling water and constantly stir, blanching 2min, pulls out fast, immediately pours into after fully cooling in the cold water of flowing, pull out, dry garlic rice surface moisture, separately get 10 kilograms, the vinasse and local flavor preserved materials 1000 order fine powder of brewageing red wine: salt 10 kilograms, 5 kilograms, Chinese prickly ash, 10 kilograms, capsicum, white granulated sugar 4 kilograms, monosodium glutamate 1 kilogram, after mixing and stirring, with garlic rice 200 kilograms of mixing and stirring of above-mentioned drying moisture, loading pickles in cylinder, under 15 DEG C of environment, after pickling 60 days, take out, after washing away with pure water the local flavor preserved materials sticking to garlic rice surface fast, put into air flow dryer, dry in 70-85 DEG C, moisture is made to control at 4-6%, after taking out nature cooling, adopt Polythene Bag to vacuumize to pack, obtained instant type garlic flavor leisure food finished product.
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Effective date of registration: 20160824 Address after: Three No. 1, No. 221300, Pizhou hi tech Industrial Development Zone, Jiangsu, Xuzhou, China Patentee after: JIANGSU QIANYAOTANG STATE MEDICAL RESEARCH INSTITUTE CO., LTD. Address before: 221300, Jiangsu, Xuzhou province Pizhou City, sheep town, sun Lu Road on the east side Patentee before: Xuzhou Lvzhiye Biological Food Co., Ltd. |