CN103766467B - The method that garlic is fresh-keeping - Google Patents

Abstract

The invention provides a kind of method that garlic is fresh-keeping, comprise successively select garlic, airing, removing epidermis, head of garlic distinguish, screening sterilization, select pack, garlic that the step that vacuumizes and seal vanning is made improves Disinfection Effect, not easily germinate, fresh and alive as new, adopt and vacuumize the fresh-keeping penetrating odor enclosing garlic; Garlic not easily pollutes, rotten, hygienic environment-protecting; Open packaging time edible, due to the humidity of garlic rice self, the garlic skin of the bottom is broken stripping and is easy to.

Description

The method that garlic is fresh-keeping

Technical field

This relates to a kind of fruit and vegetable preserving method, a kind of method that particularly garlic is fresh-keeping.

Background technology

Garlic is the flavouring in cooking savory delicacies process, is also first-class nutriment, green natural medicine splendid especially.The nutritive value of research display garlic is had even to exceed ginseng.There is the effects such as strong disinfecting, anti-curing oncoma and cancer, preventing cold, liver function protecting.

The storage practice of garlic is a lot, according to storage object and condition, can use and hang Tibetan, mound storage, bury, the storage of irradiation storage, Chemical treatment, the method such as mechanical Cold storage in the refrigerator.

One, hang Tibetan method: during garlic results, strictly will select airing to preparing to hang the garlic of hiding, finally selecting garlic braiding in the same size, under hanging over the eaves of shady and cool ventilation rain cover, making its dry storage.

Two, mound storage method: after garlic results, select airing, make garlic all dry, then transfer to room ventilation place, is deposited in storage or large bamboo basket, keeps low humidity, nice and cool condition, and running check.

Three, burying storage: the width burying ditch is 1 to 1.5 meter.Strictly select anosis, undamaged garlic to preserve.Burying of garlic selects rice chaff to make covering, covers with rice chaff, does not make garlic expose in atmosphere.Cause certain air-proof condition, suppress the respiration of garlic, reduce oxygen content, be conducive to the deposition of carbon dioxide in storage environment, for garlic storage provides good condition.

Three kinds of above methods are traditional storage methods, have its environmental protection, convenience, advantage that expense is low, also there are its reserves and shelf time restricted, temperature, humidity are difficult to the defects such as control.

Four, irradiation storage: radiation treatment utilizes lethal dose 14000 roentgen of r ray to irradiate garlic.Suppress metabolism.The method is easy and simple to handle, and fresh-keeping quality is high, can preserve about 1 to 2 year under normal temperature.

Five, Chemical treatment storage: method is, to gathering in the crops the last week after garlic bolting, add water maleic hydrazide (low to person poultry toxicity) 120 to 180 times of dilutions, sprays garlic blade face, garlic can be suppressed to germinate.

Six, mechanical Cold storage in the refrigerator.

Although above three kinds of methods have its advantage, consider from food security angle, still existing defects.

Summary of the invention

For above-mentioned defect and the problem of prior art, the object of this invention is to provide and a kind ofly can keep garlic in the enclosed environment of an anoxic, not easily germinate, the method that garlic is fresh-keeping can be made.

Based on above-mentioned purpose, the invention provides following technical scheme:

The method that garlic is fresh-keeping, the method comprises the following steps:

Step (1): select fresh high-quality garlic, select airing, makes garlic appearance cortex all dry, then transfers to room ventilation place, by manually being excised by garlic root, is blown off by the impurity on the head of garlic with mechanical blowing;

Step (2): manually wear gloves and utilize steel wire camphor ball to wipe the white garlic skin on head of garlic surface, retains garlic bottom purple thin skin protective layer, keeps the moisture of garlic self with autoprotection film;

Step (3): head of garlic step 2 being retained purple thin skin protective layer manually carries out distinguish, distinguish garlic rice is selected simultaneously, the casing ozone garlic rice selected being put into airtight built-in layering rack carries out disinfection 20min, maintenance ozone concentration is 100mg/l ~ 200mg/l, and the garlic rice through sterilization is dry with mechanical blowing;

Step (4): be positioned in polybag by step 3 through the every 10-15 grain of garlic rice of sterilization and drying, then vacuumize with special equipment, the pumpdown time is 30 ms ~ 40ms, fills nitrogen after vacuumizing in polybag;

Step (5): the every 7-10 bag of polybag step 4 vacuumized is positioned in packing box, is positioned over shady and cool dry place and preserves, keep temperature to be-4 DEG C.

The invention has the beneficial effects as follows: keep garlic rice in the enclosed environment of an anoxic by preservation method of the present invention, not easily germinate, fresh and alive as new; Adopt and vacuumize the fresh-keeping penetrating odor enclosing garlic, garlic not easily pollutes, go bad, hygienic environment-protecting; The casing of built-in layering rack is convenient to the contact of ozone and garlic rice, improves Disinfection Effect; Open packaging time edible, due to the humidity of garlic rice self, the garlic skin of the bottom is broken stripping and is easy to.

Detailed description of the invention

Below in conjunction with embodiments of the invention, technical scheme of the present invention is clearly and completely described.

Embodiment 1

Step (1): select fresh high-quality garlic, select airing, makes garlic appearance cortex all dry, then transfers to room ventilation place, by manually being excised by garlic root, is blown off by the impurity on the head of garlic with mechanical blowing;

Step (2): manually wear gloves and utilize steel wire camphor ball to wipe the white garlic skin on head of garlic surface, retains garlic bottom purple thin skin protective layer, keeps the moisture of garlic self with autoprotection film;

Step (3): head of garlic step 2 being retained purple thin skin protective layer manually carries out distinguish, distinguish garlic rice is selected simultaneously, the casing ozone garlic rice selected being put into airtight built-in layering rack carries out disinfection 15 min, maintenance ozone concentration is 150mg/l, and the garlic rice through sterilization is dry with mechanical blowing;

Step (4): be positioned in polybag by step 3 through the every 10-15 grain of garlic rice of sterilization and drying, then vacuumize with special equipment, the pumpdown time is 35 ms, fills nitrogen after vacuumizing in polybag;

Step (5): the every 7-10 bag of polybag step 4 vacuumized is positioned in packing box, is positioned over shady and cool dry place and preserves, keep temperature to be-4 DEG C.

Embodiment 2

Step (1): select fresh high-quality garlic, select airing, makes garlic appearance cortex all dry, then transfers to room ventilation place, by manually being excised by garlic root, is blown off by the impurity on the head of garlic with mechanical blowing;

Step (2): manually wear gloves and utilize steel wire camphor ball to wipe the white garlic skin on head of garlic surface, retains garlic bottom purple thin skin protective layer, keeps the moisture of garlic self with autoprotection film;

Step (3): head of garlic step 2 being retained purple thin skin protective layer manually carries out distinguish, distinguish garlic rice is selected simultaneously, the casing ozone garlic rice selected being put into airtight built-in layering rack carries out disinfection 20 min, maintenance ozone concentration is 200mg/l, and the garlic rice through sterilization is dry with mechanical blowing;

Step (4): be positioned in polybag by step 3 through the every 10-15 grain of garlic rice of sterilization and drying, then vacuumize with special equipment, the pumpdown time is 40 ms, fills nitrogen after vacuumizing in polybag;

Step (5): the every 7-10 bag of polybag step 4 vacuumized is positioned in packing box, is positioned over shady and cool dry place and preserves, keep temperature to be-4 DEG C.

The above; be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; change can be expected easily or replace, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should described be as the criterion with the protection domain of claim.

Claims (1)

1. the method that garlic is fresh-keeping, is characterized in that, the method comprises the following steps:

Step (1): select fresh high-quality garlic, select airing, makes garlic appearance cortex all dry, then transfers to room ventilation place, by manually being excised by garlic root, is blown off by the impurity on the head of garlic with mechanical blowing;

Step (2): manually wear gloves and utilize steel wire camphor ball to wipe the white garlic skin on head of garlic surface, retains garlic bottom purple thin skin protective layer, keeps the moisture of garlic self with autoprotection film;

Step (3): head of garlic step 2 being retained purple thin skin protective layer manually carries out distinguish, distinguish garlic rice is selected simultaneously, the casing ozone garlic rice selected being put into airtight built-in layering rack carries out disinfection 20min, maintenance ozone concentration is 100mg/l ~ 200mg/l, and the garlic rice through sterilization is dry with mechanical blowing;

Step (4): be positioned in polybag by step 3 through the every 10-15 grain of garlic rice of sterilization and drying, then vacuumize with special equipment, the pumpdown time is 30 ms ~ 40ms, fills nitrogen after vacuumizing in polybag;

Step (5): the every 7-10 bag of polybag step 4 vacuumized is positioned in packing box, is positioned over shady and cool dry place and preserves, keep temperature to be-4 DEG C.