CN103750200A - Processing technology of salty garlic - Google Patents
Processing technology of salty garlic Download PDFInfo
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- CN103750200A CN103750200A CN201410022115.0A CN201410022115A CN103750200A CN 103750200 A CN103750200 A CN 103750200A CN 201410022115 A CN201410022115 A CN 201410022115A CN 103750200 A CN103750200 A CN 103750200A
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- garlic
- rice
- processing technology
- blanching
- freezing
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 89
- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 90
- 238000007710 freezing Methods 0.000 claims abstract description 21
- 230000008014 freezing Effects 0.000 claims abstract description 21
- 206010033546 Pallor Diseases 0.000 claims abstract description 18
- 235000014347 soups Nutrition 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 10
- 241000209094 Oryza Species 0.000 claims description 47
- 235000007164 Oryza sativa Nutrition 0.000 claims description 47
- 235000009566 rice Nutrition 0.000 claims description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 28
- 239000011780 sodium chloride Substances 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 20
- 206010013911 Dysgeusia Diseases 0.000 claims description 18
- 244000223014 Syzygium aromaticum Species 0.000 claims description 15
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000007654 immersion Methods 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 230000000844 anti-bacterial effect Effects 0.000 claims description 11
- 229940037003 alum Drugs 0.000 claims description 10
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 210000003038 endothelium Anatomy 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 239000012266 salt solution Substances 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 239000004155 Chlorine dioxide Substances 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 5
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 5
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims description 5
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000000467 phytic acid Substances 0.000 claims description 5
- 229940068041 phytic acid Drugs 0.000 claims description 5
- 235000002949 phytic acid Nutrition 0.000 claims description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 239000004246 zinc acetate Substances 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 abstract 1
- 238000011360 adjunctive therapy Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 231100000957 no side effect Toxicity 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 210000003128 head Anatomy 0.000 description 9
- 235000008429 bread Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- -1 44 milligrams Chemical compound 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
- 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
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- 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 discloses a processing technology of salty garlic. The preparation method comprises the following steps of selecting seeds; segmenting and immersing; peeling; grading; freezing; sterilizing; blanching and cooling; preparing soup; filling and sealing. The processing technology has the characteristics that of the salty garlic is white or milk white and glossy, is slightly salty, spicy and scent, the strong and irritate spicy taste of the garlic can be weakened, and the peculiar smell of the garlic in mouth can be weakened; the garlic is delicious, crispy and unique in taste, is a table product which is excellent in color, smell and taste and has a comprehensive function of edible seasoning, food therapy, healthcare, adjunctive therapy and the like, and no side effect is produced; the process flow is simple, the industrialized production is realized, and the produced salty garlic is convenient to transport and carry; the application field of the garlic can be enlarged.
Description
Technical field
The invention belongs to a kind of food processing field, be specifically related to a kind of processing technology of saline taste garlic rice.
Background technology
Garlic rice Allium sativum L.(Garlic) belong to Liliaceae allium, with bulb, be used as medicine, nutritious: 69.8 grams of every 100 grams of moisture contents, 4.4 grams, protein, 0.2 gram, fat, 23.6 grams, carbohydrate, 5 milligrams of calcium, 44 milligrams, phosphorus, 0.4 milligram of iron, 3 milligrams of vitamin Cs.In addition, also contain the trace elements such as thiamine, riboflavin, niacin, allicin, citral and selenium and germanium.Garlic rice is containing volatile oil approximately 0.2%, and in oil, main component is garlic rice Capsaicin, has bactericidal action, is that alliin contained in garlic rice is produced by the effect hydrolysis of garlic rice enzyme.Still the sulfide compound forming containing multiple pi-allyl, propyl group and methyl etc." garlic amine " in garlic rice than Cobastab strong manyfold also, allows children eat a little green onion garlics to the benefit of brain at ordinary times, can make growing of brain cell more active.In addition, garlic rice also has plurality kinds of health care effect: strong disinfecting; Anti-curing oncoma and cancer; Toxin-expelling intestine-cleaning, prevention of intestinal gastric disease; Reduce blood sugar, prevention diabetes; Control cardiovascular and cerebrovascular disease etc.
But garlic rice not storage endurance is fresh-keeping, easily germinate, shrivelled, go mouldy, and it has strong garlic odour, taste is pungent, eats something rare and can in oral cavity, leave dense taste, therefore generally can only, as culinary art additive, eat at ordinary times too trouble.And, on market, be mostly sweet and sour garlic rice, substantially there is no saline taste garlic rice.
Summary of the invention
The object of the present invention is to provide a kind of processing technology of saline taste garlic rice, the product that the present invention produces has not only solved the convenience of edible garlic rice and instant, and have edible flavouring concurrently, go with rice or bread, the comprehensive function such as dietotherapy, health care, medical assistance, can long-term storage, be convenient to transportation.
The technical scheme of the processing technology of a kind of saline taste garlic of the present invention rice is achieved in that
A kind of processing technology of saline taste garlic rice realizes by following steps:
(1) seed selection: garlic rice requires ripe, dry, clean, has complete crust, free from insect pests, without going rotten, rejects the too small and single clove garlic of stature;
(2) distinguish, immersion: manually carry out distinguish, reject garlic bar and crust, retain endothelium, with clear water, soak 12h;
(3) peeling: remove the garlic base of a fruit, endothelium and be attached to the transparent garlic film on the head of garlic, do not injure garlic meat, then rinsing clean, drain;
(4) classification: press garlic clove size, one-level is 230～300 every kilogram, and secondary is 300～450 every kilogram, and three grades is 450～600 every kilogram;
(5) freezing: the garlic rice after classification to be laid in freezing box dish, to expect thick 5～6cm, be sent to freezer, at-35 ℃ after snap frozen 60～90min, then move to-18 ℃～-23 ℃, continue freezing 18～32h;
(6) sterilization: the garlic rice after freezing is drained, then be placed on soaking sterilization in bactericidal liquid, sterilization soak time is 6～8min, and bactericidal liquid is formulated by water, Vc, Cys, chlorine dioxide=100:0.15～0.17:0.032～0.034:0.007～0.009;
(7) blanching, cooling: the formula of blanching liquid is: clear water is boiled, then add phytic acid 0.015～0.02%, zinc acetate 0.2～0.3%, sodium chloride 0.5～1%, white granulated sugar 0.3～0.5%, alum 0.02～0.04%, liquid temperature keeps 95 ℃, then pour head of garlic classification blanching into, when garlic base of a fruit place stops emitting minute bubbles, take the dish out of the pot and pour cooling in clear water, rinsing into;
(8) join soup: the salt solution that compound concentration is 50%, boil rear filtration cooling, add fennel powder, chilli powder, citric acid 0.35%, white wine 0.07%, calgon 0.05%, alum 0.03%, mix and boil, make soup stock;
(9) by the tinning of garlic clove graded quantitative, then soup is injected, seal 15～30 days, make saline taste garlic rice finished product.
In step (2), during immersion, every 3h changes water one time.
The head of garlic in step (5) after blanching is used 5 ℃ of following water soaking 50～80min immediately, and in immersion process, water temperature is constant.
The soup stock temperature that step (9) is injected is 70～80 ℃.
Compared with prior art, the present invention has the following advantages: this product shows white or milky, and glossy sense, salt solution is transparent, with the slight taste such as salty, peppery, fragrant, has weakened the original strong and peculiar smell that the pungent sense that stimulates and oral cavity are left over of garlic rice; Delicious flavour, clear and melodious, the tasty and refreshing uniqueness of mouthfeel, be the various articles for use of going with rice or bread of color, have edible flavouring concurrently, go with rice or bread, the comprehensive function such as dietotherapy, health care, medical assistance, and without any side effects; Technological process is simple, and suitability for industrialized is produced, and is convenient to transportation and carries; Expanded the application of garlic rice.
The specific embodiment
Embodiment 1
A kind of processing technology of saline taste garlic rice realizes by following steps:
(1) seed selection: garlic rice requires ripe, dry, clean, has complete crust, free from insect pests, without going rotten, rejects the too small and single clove garlic of stature;
(2) distinguish, immersion: manually carry out distinguish, reject garlic bar and crust, retain endothelium, with clear water, soak 12h, in immersion process, every 3h changes water one time;
(3) peeling: remove the garlic base of a fruit, endothelium and be attached to the transparent garlic film on the head of garlic, do not injure garlic meat, then rinsing clean, drain;
(4) classification: press garlic clove size, one-level is 235 every kilogram, and secondary is 403 every kilogram, and three grades is 676 every kilogram;
(5) freezing: the garlic rice after classification to be laid in freezing box dish, to expect thick 5cm, be sent to freezer, at-35 ℃ after snap frozen 60min, then move to-18 ℃, continue freezing 18h;
(6) sterilization: the garlic rice after freezing is drained, be then placed on soaking sterilization in bactericidal liquid, sterilization soak time is 6min, bactericidal liquid is formulated by water, Vc, Cys, chlorine dioxide=100:0.15:0.032:0.007;
(7) blanching, cooling: the formula of blanching liquid is: clear water is boiled, then add phytic acid 0.015%, zinc acetate 0.2%, sodium chloride 0.5%, white granulated sugar 0.3%, alum 0.02%, liquid temperature keeps 95 ℃, then pour head of garlic classification blanching into, when garlic base of a fruit place stops emitting minute bubbles, take the dish out of the pot and pour the water soaking 50min of 5 ℃ into, in immersion process, water temperature is constant;
(8) join soup: the salt solution that compound concentration is 50%, boil rear filtration cooling, add fennel powder, chilli powder, citric acid 0.35%, white wine 0.07%, calgon 0.05%, alum 0.03%, mix and boil, make soup stock;
(9) by the tinning of garlic clove graded quantitative, then the soup of 70 ℃ is injected, seal 30 days, make saline taste garlic rice finished product.
Embodiment 2
A kind of processing technology of saline taste garlic rice realizes by following steps:
(1) seed selection: garlic rice requires ripe, dry, clean, has complete crust, free from insect pests, without going rotten, rejects the too small and single clove garlic of stature;
(2) distinguish, immersion: manually carry out distinguish, reject garlic bar and crust, retain endothelium, with clear water, soak 12h, in immersion process, every 3h changes water one time;
(3) peeling: remove the garlic base of a fruit, endothelium and be attached to the transparent garlic film on the head of garlic, do not injure garlic meat, then rinsing clean, drain;
(4) classification: press garlic clove size, one-level is 255 every kilogram, and secondary is 326 every kilogram, and three grades is 482 every kilogram;
(5) freezing: the garlic rice after classification to be laid in freezing box dish, to expect thick 6cm, be sent to freezer, at-35 ℃ after snap frozen 90min, then move to-23 ℃, continue freezing 32h;
(6) sterilization: the garlic rice after freezing is drained, be then placed on soaking sterilization in bactericidal liquid, sterilization soak time is 6～8min, bactericidal liquid is formulated by water, Vc, Cys, chlorine dioxide=100:0.17:0.034:0.009;
(7) blanching, cooling: the formula of blanching liquid is: clear water is boiled, then add phytic acid 0.02%, zinc acetate 0.3%, sodium chloride 1%, white granulated sugar 0.5%, alum 0.04%, liquid temperature keeps 95 ℃, then pour head of garlic classification blanching into, when garlic base of a fruit place stops emitting minute bubbles, take the dish out of the pot and pour the water soaking 80min of 3 ℃ into, in immersion process, water temperature is constant;
(8) join soup: the salt solution that compound concentration is 50%, boil rear filtration cooling, add fennel powder, chilli powder, citric acid 0.35%, white wine 0.07%, calgon 0.05%, alum 0.03%, mix and boil, make soup stock;
(9) by the tinning of garlic clove graded quantitative, then the soup of 80 ℃ is injected, seal 15 days, make saline taste garlic rice finished product.
Embodiment 3
A kind of processing technology of saline taste garlic rice realizes by following steps:
(1) seed selection: garlic rice requires ripe, dry, clean, has complete crust, free from insect pests, without going rotten, rejects the too small and single clove garlic of stature;
(2) distinguish, immersion: manually carry out distinguish, reject garlic bar and crust, retain endothelium, with clear water, soak 12h, in immersion process, every 3h changes water one time;
(3) peeling: remove the garlic base of a fruit, endothelium and be attached to the transparent garlic film on the head of garlic, do not injure garlic meat, then rinsing clean, drain;
(4) classification: press garlic clove size, one-level is 274 every kilogram, and secondary is 233 every kilogram, and three grades is 512 every kilogram;
(5) freezing: the garlic rice after classification to be laid in freezing box dish, to expect thick 5.5cm, be sent to freezer, at-35 ℃ after snap frozen 75min, then move to-20 ℃, continue freezing 25h, make it deep colling;
(6) sterilization: the garlic rice after freezing is drained, be then placed on soaking sterilization in bactericidal liquid, sterilization soak time is 7min, bactericidal liquid is formulated by water, Vc, Cys, chlorine dioxide=100:0.16:0.33:0.008;
(7) blanching, cooling: the formula of blanching liquid is: clear water is boiled, then add phytic acid 0.18%, zinc acetate 0.25%, sodium chloride 0.8%, white granulated sugar 0.4%, alum 0.03%, liquid temperature keeps 95 ℃, then pour head of garlic classification blanching into, when garlic base of a fruit place stops emitting minute bubbles, take the dish out of the pot and pour the water soaking 65min of 2 ℃ into, in immersion process, water temperature is constant;
(8) join soup: the salt solution that compound concentration is 50%, boil rear filtration cooling, add fennel powder, chilli powder, citric acid 0.35%, white wine 0.07%, calgon 0.05%, alum 0.03%, mix and boil, make soup stock;
(9) by the tinning of garlic clove graded quantitative, then the soup of 75 ℃ is injected, seal 23 days, make saline taste garlic rice finished product.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (4)
1. a processing technology for saline taste garlic rice, is characterized in that, comprises the following steps:
(1) seed selection: garlic rice requires ripe, dry, clean, has complete crust, free from insect pests, without going rotten, rejects the too small and single clove garlic of stature;
(2) distinguish, immersion: manually carry out distinguish, reject garlic bar and crust, retain endothelium, with clear water, soak 12h;
(3) peeling: remove the garlic base of a fruit, endothelium and be attached to the transparent garlic film on the head of garlic, do not injure garlic meat, then rinsing clean, drain;
(4) classification: press garlic clove size, one-level is 230～300 every kilogram, and secondary is 300～450 every kilogram, and three grades is 450～600 every kilogram;
(5) freezing: the garlic rice after classification to be laid in freezing box dish, to expect thick 5～6cm, be sent to freezer, at-35 ℃ after snap frozen 60～90min, then move to-18 ℃～-23 ℃, continue freezing 18～32h;
(6) sterilization: the garlic rice after freezing is drained, then be placed on soaking sterilization in bactericidal liquid, sterilization soak time is 6～8min, and bactericidal liquid is formulated by water, Vc, Cys, chlorine dioxide=100:0.15～0.17:0.032～0.034:0.007～0.009;
(7) blanching, cooling: the formula of blanching liquid is: clear water is boiled, then add phytic acid 0.015～0.02%, zinc acetate 0.2～0.3%, sodium chloride 0.5～1%, white granulated sugar 0.3～0.5%, alum 0.02～0.04%, liquid temperature keeps 95 ℃, then pour head of garlic classification blanching into, when garlic base of a fruit place stops emitting minute bubbles, take the dish out of the pot and pour cooling in clear water, rinsing into;
(8) join soup: the salt solution that compound concentration is 50%, boil rear filtration cooling, add fennel powder, chilli powder, citric acid 0.35%, white wine 0.07%, calgon 0.05%, alum 0.03%, mix and boil, make soup stock;
(9) by the tinning of garlic clove graded quantitative, then soup is injected, seal 15～30 days, make saline taste garlic rice finished product.
2. the processing technology of a kind of saline taste garlic rice as claimed in claim 1, is characterized in that, in step (2), during immersion, every 3h changes water one time.
3. the processing technology of a kind of saline taste garlic rice as claimed in claim 1, is characterized in that, the head of garlic in step (5) after blanching is used 5 ℃ of following water soaking 50～80min immediately, and in immersion process, water temperature is constant.
4. the processing technology of a kind of saline taste garlic rice as claimed in claim 1, is characterized in that, the soup stock temperature that step (9) is injected is 70～80 ℃.
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|---|---|---|---|---|
| CN101849571A (en) * | 2010-05-14 | 2010-10-06 | 徐州建华食品有限公司 | Manufacture method of fresh-keeping garlic rice |
| 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 |
| CN102630741A (en) * | 2012-05-06 | 2012-08-15 | 徐州天马敬安食品有限公司 | Production method of quick-frozen garlic cloves |
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| CN101849571A (en) * | 2010-05-14 | 2010-10-06 | 徐州建华食品有限公司 | Manufacture method of fresh-keeping garlic rice |
| 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 |
| CN102630741A (en) * | 2012-05-06 | 2012-08-15 | 徐州天马敬安食品有限公司 | Production method of quick-frozen garlic cloves |
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