CN103783460A - 一种糖醋蒜的制作方法 - Google Patents
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 53
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 52
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 229910052736 halogen Inorganic materials 0.000 claims description 6
- 150000002367 halogens Chemical class 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 238000005461 lubrication Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
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- 230000036039 immunity Effects 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036449 good health Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
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- 238000002791 soaking Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 241001465677 Ancylostomatoidea Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000498255 Enterobius vermicularis Species 0.000 description 1
- 208000006877 Insect Bites and Stings Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 201000005702 Pertussis Diseases 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 241000130764 Tinea Species 0.000 description 1
- 208000002474 Tinea Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000009825 accumulation Methods 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
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 206010014881 enterobiasis Diseases 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种糖醋蒜的制作方法,其特征是,主要采用精选原料、原料预处理、清洗原料、贮存、配置糖醋卤、调制、浸泡的加工工艺。本发明一种糖醋蒜的制作方法,可有效去除蒜中难闻的气味,提供一种营养丰富,风味独特且具有良好保健功能的一种糖醋蒜。从而提高了蒜的实用性和商品价值。产品可增强人体免疫力,还能预防循环***的一些疾病,如稳定血压、改善血液循环等。加工方法简单,易于实施。
Description
技术领域
本发明涉及一种糖醋食品的加工方法,尤其是涉及一种糖醋蒜的制作方法。
背景技术
蒜也称大蒜,是烹调美味佳肴过程中的调味品,也是上好的营养品,更是极佳的绿色天然药品。有研究显示大蒜的营养价值甚至超过了人参;
大蒜含有200多种有益于身体健康的物质,除蛋白质、维生素E、C及钙、铁、硒等微量元素外,最受人们关注的是具有增强人体免疫力的功能,以及极具杀菌力的大蒜素。另外一些成份还能预防循环***的一些疾病,如稳定血压、改善血液循环、抑制血小板聚集、防止血栓形成、调整糖代谢等。因此,大蒜不仅是食物烹调过程中必备的珍品,更是人们日常生活过程中防治疾病的重要手段;
蒜的功效具有温中消食、行滞气、暖脾胃、消积、解毒、杀虫的功效;主治饮食积滞、脘腹冷痛、水肿胀满、泄泻、痢疾、疟疾、百日咳、痈疽肿毒、白秃癣疮、蛇虫咬伤以及钩虫、蛲虫等病症;
蒜具有丰富的营养与保健功效,但蒜中具有让人较难接受的气味,将蒜进行加工制成糖醋蒜,可有效去除蒜中的气味,提高其实用性和商品价值。
发明内容
本发明所要解决的技术问题是以鲜蒜为原料,制备一种糖醋蒜,以解决鲜蒜不耐贮藏以及有效去除生蒜中难闻气味的问题;
本发明解决其技术问题所采取的技术方案是:
1、一种糖醋蒜的制作方法,其特征在于,主要包括以下步骤:
A精选原料:挑选花瓣较大、圆润、表皮为乳白色的蒜头,去除有伤的和不合格的蒜头;
B原料预处理:先将蒜头的外皮剥除2~3层,根须用刀削去,蒜头上方要留有一段,不能露出蒜瓣、不散瓣;
C清洗原料:将整理好的蒜头放入瓦缸内,用自来水冲洗,冲洗3-5次方可;
D贮存:将清洗好的蒜头放入洁净的瓦缸内,避免阳光直晒,放置于通风口,密封保存;
E配置糖醋卤:挑选具有优质特点的食醋,要口感润滑、不含杂物;
F调制:选择适当酸度的食醋,按照一定比例将红糖、食盐、糖精等溶解后放入容器内,使之完全溶解;
G浸泡:将配置好的糖醋卤倒入盛蒜的瓦缸内浸泡;
有益效果:本发明一种糖醋蒜的制作方法,可有效去除蒜中难闻的气味,
提供一种营养丰富,风味独特且具有良好保健功能的一种糖醋蒜。从而提高了蒜的实用性和商品价值。产品可增强人体免疫力,还能预防循环***的一些疾病,如稳定血压、改善血液循环等。加工方法简单,易于实施。
具体实施方式
实施例1
1、一种糖醋蒜的制作方法,其特征在于,主要包括以下步骤:
A精选原料:挑选花瓣较大、圆润、表皮为乳白色的蒜头,去除有伤的和不合格的蒜头;
B原料预处理:先将蒜头的外皮剥除2~3层,根须用刀削去,蒜头上方要留有一段,不能露出蒜瓣、不散瓣;
C清洗原料:将整理好的蒜头放入瓦缸内,用自来水冲洗,冲洗5次方可;
D贮存:将清洗好的蒜头放入洁净的瓦缸内,避免阳光直晒,放置于通风口,密封保存;
E配置糖醋卤:挑选具有优质特点的食醋,要口感润滑、不含杂物;
F调制:选择适当酸度的食醋,按照一定比例将红糖、食盐、糖精等溶解后放入容器内,使之完全溶解;
G浸泡:将配置好的糖醋卤倒入盛蒜的瓦缸内浸泡。
Claims (1)
1.一种糖醋蒜的制作方法,其特征在于,主要包括以下步骤:
A精选原料:挑选花瓣较大、圆润、表皮为乳白色的蒜头,去除有伤的和不合格的蒜头;
B原料预处理:先将蒜头的外皮剥除2~3层,根须用刀削去,蒜头上方要留有一段,不能露出蒜瓣、不散瓣;
C清洗原料:将整理好的蒜头放入瓦缸内,用自来水冲洗,冲洗3-5次方可;
D贮存:将清洗好的蒜头放入洁净的瓦缸内,避免阳光直晒,放置于通风口,密封保存;
E配置糖醋卤:挑选具有优质特点的食醋,要口感润滑、不含杂物;
F调制:选择适当酸度的食醋,按照一定比例将红糖、食盐、糖精等溶解后放入容器内,使之完全溶解;
G浸泡:将配置好的糖醋卤倒入盛蒜的瓦缸内浸泡。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104366330A (zh) * | 2014-11-17 | 2015-02-25 | 陶胜 | 一种蜜汁蒜片的制作方法 |
CN106107715A (zh) * | 2016-06-27 | 2016-11-16 | 安徽张士奎食品有限公司 | 一种坛泡健胃蒜头的加工方法 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104366330A (zh) * | 2014-11-17 | 2015-02-25 | 陶胜 | 一种蜜汁蒜片的制作方法 |
CN106107715A (zh) * | 2016-06-27 | 2016-11-16 | 安徽张士奎食品有限公司 | 一种坛泡健胃蒜头的加工方法 |
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