CN105011096A - Black garlic sauce and preparation method thereof - Google Patents
Black garlic sauce and preparation method thereof Download PDFInfo
- Publication number
- CN105011096A CN105011096A CN201510371942.5A CN201510371942A CN105011096A CN 105011096 A CN105011096 A CN 105011096A CN 201510371942 A CN201510371942 A CN 201510371942A CN 105011096 A CN105011096 A CN 105011096A
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- Prior art keywords
- black garlic
- gardenia
- sauce
- parts
- flour
- Prior art date
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- Pending
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- 241000383638 Allium nigrum Species 0.000 title claims abstract description 75
- 235000015067 sauces Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 20
- 239000010935 stainless steel Substances 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 11
- 229920000742 Cotton Polymers 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 241000157835 Gardenia Species 0.000 claims 10
- 240000001972 Gardenia jasminoides Species 0.000 abstract description 56
- 235000018958 Gardenia augusta Nutrition 0.000 abstract description 12
- 238000000855 fermentation Methods 0.000 abstract description 7
- 230000004151 fermentation Effects 0.000 abstract description 7
- 238000010411 cooking Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 244000111489 Gardenia augusta Species 0.000 description 7
- 240000002234 Allium sativum Species 0.000 description 6
- 235000004611 garlic Nutrition 0.000 description 6
- 235000008935 nutritious Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 208000001780 epistaxis Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000123069 Ocyurus chrysurus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003500 flue dust Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- RAHZWNYVWXNFOC-UHFFFAOYSA-N sulfur dioxide Inorganic materials O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a black garlic sauce and a preparation method thereof. The black garlic sauce consists of the following raw materials in parts by mass: 45-60 parts of black garlic, 25-40 parts of gardenia jasminoides flowers, 10-25 parts of flour and 5-8 parts of edible salt. The black garlic sauce is prepared by pre-treating the gardenia jasminoides flowers, mixing raw materials, fermenting, and conducting a second fermentation. By conducting fermentation of the edible gardenia jasminoides flowers and black garlic together, the prepared black garlic sauce sends outs a unique delicate fragrance of the gardenia jasminoides flowers, tastes soft, delicate, smooth and slightly tenacious, is good in stability and rich in nutrition, can be directly consumed, can also be used as a condiment for cooking dishes, and does not cause internal heat in a regular consumption.
Description
Technical field
The present invention relates to edible paste technical field, specifically a kind of black garlic sauce and preparation method thereof.
Background technology
Black garlic be a kind of fresh garlic by control temperature and humidity, formed through high-temperature maturing, enhance the garlic deep processed product of oxidize-resistant physiology activity.On the basis retaining the original composition of fresh garlic, function, in black garlic finished product, the activity of superoxide dismutase (SOD), hydrogen peroxide activated Scavenging activity, polyphenol content at least improve 13 times, 10 times, 7 times respectively than garlic P.E, have very strong physiological function active.Compare garlic, the oxidation resistance of black garlic improves decades of times, and the protein of garlic itself is transformed into necessary 18 seed amino acids of human body in a large number, be conducive to the rapid absorption of human body, to enhancing body immunity, relieving fatigue, maintenance health plays a good role, and is a kind of desirable health food.
Gardenia is the flower of madder wort mountain Cape jasmine, and cold in nature, bitter, enters lung, Liver Channel, has effect of removing heat from the lung to relieve cough, cooling blood and hemostasis, cures mainly cough with lung heat, nosebleed epistaxis.Because cape jasmine leaf is evergreen, there is anti-flue dust, anti-sulfur dioxide ability, in modern city greening normal using mountain Cape jasmine as ornamental plant.At cape jasmine the flowers are in blossom season, the strong fragrance of the pattern due to gardenia, often by people as wearing boutonniere.In addition, gardenia or edible.Existing eating method mostly is fresh and cooks, and for the exhaustless gardenia of food, is then dried, for making tea or cooking.It can thus be appreciated that the edible way of current gardenia is comparatively single.
The present invention, by by after the pretreatment of cape jasmine fresh flower, joins black garlic obtained a kind of black garlic sauce that have faint scent, that do not get angry by fermentation.
Summary of the invention
The object of the present invention is to provide a kind of have faint scent, nutritious, the black garlic sauce of not getting angry and preparation method thereof.
For achieving the above object, the invention provides following technical scheme:
A kind of black garlic sauce, is made up of black garlic 45-60 part, gardenia 25-40 part, flour 10-25 part, salt 5-8 part according to the raw material of mass fraction.
As the further scheme of the present invention: be made up of black garlic 50 parts, gardenia 30 parts, 15 parts, flour, salt 5 parts according to the raw material of mass fraction.
The preparation method of described black garlic sauce, comprises the following steps:
(1) pretreatment of gardenia, comprises the following steps:
1) gardenia of plucking is placed at ambient temperature, naturally stack 2-5 hour;
2) one by one pistil and holder are removed to gardenia, leave petal, for subsequent use;
3) be soaked in clear water by petal, soak time is 5-15 minute, pulls out, drains, and then uses boiling water blanching 3-5 second, pulls out, drain, for subsequent use;
(2) mixing of raw material: after black garlic peeling, distinguish, mix with step (1) pretreated gardenia, more in proportion flour is evenly sprinkling upon black garlic and gardenia surface;
(3) ferment: the black garlic and gardenia that wrap flour are laid in equably in the meshed stainless steel pallet of band, then stainless steel pallet is encased with cotton, together with cotton, stainless steel pallet is placed on dark moist place again, the bottom of stainless steel pallet needs to make somebody a mere figurehead, continue 3-5 days, obtain fermentate;
(4) again ferment: after being taken out by fermentate, smash into sauce mud to pieces, add salt, mix, 1-3 days is preserved in sealing, obtained black garlic sauce.
As the further scheme of the present invention: when the plucking time of described gardenia is 5-8 in the morning.
As the further scheme of the present invention: the black garlic of described step (3) and the lay thickness of gardenia are 3-5 centimetre.
As the further scheme of the present invention: the described sealing holding time is 2 days.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention fills a prescription rationally, a kind of black garlic sauce is made by being fermented together with black garlic by edible gardenia, obtained black garlic sauce gives out the distinctive faint scent of one gardenia, mouthfeel is soft, fine and smooth, smooth and have a little tenacity, good stability, nutritious, direct-edible, use as flavouring when also can be used for dish-cooking; Because gardenia is cold in nature, even if this black garlic sauce a large amount of edible, also can not getting angry, can avoiding eating in a large number the problem of getting angry that black garlic sauce causes, for liking that the people eating black garlic sauce solves trouble and worry.
The present invention is by adding flour, and promote the fermentation of black garlic, the two carries out simultaneously, interacts, and makes sauce fragrance stronger, and delicate flavour is given prominence to, nutritious, and saves fermentation time, shortens fabrication cycle.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of black garlic sauce, is made up of black garlic 45 parts, gardenia 40 parts, 10 parts, flour, salt 5 parts according to the raw material of mass fraction.
The preparation method of described black garlic sauce, concrete preparation process is:
(1) pretreatment of gardenia, comprises the following steps:
1) open period gardenia, during 5-8 in the morning, pluck just open or semi-open gardenia;
2) gardenia of plucking is placed at ambient temperature, naturally stack 2 hours, allow it slightly generate heat, make semi-open gardenia open;
3) one by one pistil and holder are removed to gardenia, leave petal, for subsequent use;
4) be soaked in clear water by petal, soak time is 15 minutes, pulls out, drains, and then uses boiling water blanching 3 seconds, pulls out, drain, for subsequent use;
(2) mixing of raw material: after black garlic peeling, distinguish, mix with step (1) pretreated gardenia, more in proportion flour is evenly sprinkling upon black garlic and gardenia surface, black garlic and cape jasmine Huadu are superscribed by flour equably;
(3) ferment: the black garlic and gardenia that wrap flour are laid in equably in the meshed stainless steel pallet of band, lay thickness is 3 centimetres, then stainless steel pallet is encased with cotton, together with cotton, stainless steel pallet is placed on dark moist place again, the bottom of stainless steel pallet needs to make somebody a mere figurehead, so, continue 3 days, obtain fermentate;
(4) again ferment: after fermentate is taken out, smash into sauce mud to pieces, add salt, mix, sealing preservation 3 days, obtained black garlic sauce.
Embodiment 2
In the embodiment of the present invention, a kind of black garlic sauce, is made up of black garlic 50 parts, gardenia 30 parts, 15 parts, flour, salt 5 parts according to the raw material of mass fraction.
The preparation method of described black garlic sauce, concrete preparation process is:
(1) pretreatment of gardenia, comprises the following steps:
1) open period gardenia, during 5-8 in the morning, pluck just open or semi-open gardenia;
2) gardenia of plucking is placed at ambient temperature, naturally stack 3 hours, allow it slightly generate heat, make semi-open gardenia open;
3) one by one pistil and holder are removed to gardenia, leave petal, for subsequent use;
4) be soaked in clear water by petal, soak time is 10 minutes, pulls out, drains, and then uses boiling water blanching 5 seconds, pulls out, drain, for subsequent use;
(2) mixing of raw material: after black garlic peeling, mix with step (1) pretreated gardenia, more in proportion flour is evenly sprinkling upon black garlic and gardenia surface, black garlic and cape jasmine Huadu are superscribed by flour equably;
(3) ferment: the black garlic and gardenia that wrap flour are laid in equably in the meshed stainless steel pallet of band, lay thickness is 3 centimetres, then stainless steel pallet is encased with cotton, together with cotton, stainless steel pallet is placed on dark moist place again, the bottom of stainless steel pallet needs to make somebody a mere figurehead, so, continue 4 days, obtain fermentate;
(4) again ferment: after fermentate is taken out, smash into sauce mud to pieces, add salt, mix, sealing preservation 2 days, obtained black garlic sauce.
Embodiment 3
In the embodiment of the present invention, a kind of black garlic sauce, is made up of black garlic 60 parts, gardenia 25 parts, 10 parts, flour, salt 8 parts according to the raw material of mass fraction.
The preparation method of described black garlic sauce, concrete preparation process is:
(1) pretreatment of gardenia, comprises the following steps:
1) open period gardenia, during 5-8 in the morning, pluck just open or semi-open gardenia;
2) gardenia of plucking is placed at ambient temperature, naturally stack 5 hours, allow it slightly generate heat, make semi-open gardenia open;
3) one by one pistil and holder are removed to gardenia, leave petal, for subsequent use;
4) be soaked in clear water by petal, soak time is 5 minutes, pulls out, drains, and then uses boiling water blanching 5 seconds, pulls out, drain, for subsequent use;
(2) mixing of raw material: after black garlic peeling, mix with step (1) pretreated gardenia, more in proportion flour is evenly sprinkling upon black garlic and gardenia surface, black garlic and cape jasmine Huadu are superscribed by flour equably;
(3) ferment: the black garlic and gardenia that wrap flour are laid in equably in the meshed stainless steel pallet of band, lay thickness is 5 centimetres, then stainless steel pallet is encased with cotton, together with cotton, stainless steel pallet is placed on dark moist place again, the bottom of stainless steel pallet needs to make somebody a mere figurehead, so, continue 5 days, obtain fermentate;
(4) again ferment: after fermentate is taken out, smash into sauce mud to pieces, add salt, mix, sealing preservation 1 day, obtained black garlic sauce.
The present invention fills a prescription rationally, a kind of black garlic sauce is made by being fermented together with black garlic by edible gardenia, obtained black garlic sauce gives out the distinctive faint scent of one gardenia, mouthfeel is soft, fine and smooth, smooth and have a little tenacity, good stability, nutritious, direct-edible, use as flavouring when also can be used for dish-cooking; Because gardenia is cold in nature, even if this black garlic sauce a large amount of edible, also can not getting angry, can avoiding eating in a large number the problem of getting angry that black garlic sauce causes, for liking that the people eating black garlic sauce solves trouble and worry.
The present invention is by adding flour, and promote the fermentation of black garlic, the two carries out simultaneously, interacts, and makes sauce fragrance stronger, and delicate flavour is given prominence to, nutritious, and saves fermentation time, shortens fabrication cycle.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (6)
1. a black garlic sauce, is characterized in that, is made up of black garlic 45-60 part, gardenia 25-40 part, flour 10-25 part, salt 5-8 part according to the raw material of mass fraction.
2. according to the black garlic sauce shown in claim 1, it is characterized in that, be made up of black garlic 50 parts, gardenia 30 parts, 15 parts, flour, salt 5 parts according to the raw material of mass fraction.
3. a preparation method for the black garlic sauce as described in as arbitrary in claim 1-2, is characterized in that, comprise the following steps:
(1) pretreatment of gardenia, comprises the following steps:
1) gardenia of plucking is placed at ambient temperature, naturally stack 2-5 hour;
2) one by one pistil and holder are removed to gardenia, leave petal, for subsequent use;
3) be soaked in clear water by petal, soak time is 5-15 minute, pulls out, drains, and then uses boiling water blanching 3-5 second, pulls out, drain, for subsequent use;
(2) mixing of raw material: after black garlic peeling, distinguish, mix with step (1) pretreated gardenia, more in proportion flour is evenly sprinkling upon black garlic and gardenia surface;
(3) ferment: the black garlic and gardenia that wrap flour are laid in equably in the meshed stainless steel pallet of band, then stainless steel pallet is encased with cotton, together with cotton, stainless steel pallet is placed on dark moist place again, the bottom of stainless steel pallet needs to make somebody a mere figurehead, continue 3-5 days, obtain fermentate;
(4) again ferment: after being taken out by fermentate, smash into sauce mud to pieces, add salt, mix, 1-3 days is preserved in sealing, obtained black garlic sauce.
4. the preparation method of black garlic sauce according to claim 3, is characterized in that, when the plucking time of described gardenia is 5-8 in the morning.
5. the preparation method of black garlic sauce according to claim 3, is characterized in that, the black garlic of described step (3) and the lay thickness of gardenia are 3-5 centimetre.
6. the preparation method of black garlic sauce according to claim 3, is characterized in that, the described sealing holding time is 2 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510371942.5A CN105011096A (en) | 2015-06-30 | 2015-06-30 | Black garlic sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510371942.5A CN105011096A (en) | 2015-06-30 | 2015-06-30 | Black garlic sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN105011096A true CN105011096A (en) | 2015-11-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510371942.5A Pending CN105011096A (en) | 2015-06-30 | 2015-06-30 | Black garlic sauce and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105011096A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614830A (en) * | 2016-02-06 | 2016-06-01 | 湖北工业大学 | Auricuralia auricular black garlic sauce |
| CN105725163A (en) * | 2016-02-06 | 2016-07-06 | 湖北工业大学 | Lentinus edodes and black garlic source |
| CN107594480A (en) * | 2017-10-09 | 2018-01-19 | 江苏沙明生物科技有限公司 | A kind of preparation method of the strong type black garlic sauce of paste flavor |
| CN109156808A (en) * | 2018-11-15 | 2019-01-08 | 江苏维昌生物科技有限公司 | A kind of black garlic sauce and preparation method thereof |
| CN109511946A (en) * | 2018-12-17 | 2019-03-26 | 徐州黎明食品有限公司 | A kind of preparation method of black garlic fermented soya bean beef paste |
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| CN102246952A (en) * | 2011-04-06 | 2011-11-23 | 浙江正味食品有限公司 | Method for making chilli sauce containing fire-clearing factor |
| CN102987344A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Internal heat decreasing chili sauce |
| CN103461958A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Making method of balsam pear-containing soybean paste |
| CN103750272A (en) * | 2013-12-23 | 2014-04-30 | 天津市傲绿农副产品集团股份有限公司 | Processing method of black garlic sauce |
| CN104643026A (en) * | 2015-03-10 | 2015-05-27 | 山东农业大学 | Preparation method of fermented black garlic paste |
-
2015
- 2015-06-30 CN CN201510371942.5A patent/CN105011096A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246952A (en) * | 2011-04-06 | 2011-11-23 | 浙江正味食品有限公司 | Method for making chilli sauce containing fire-clearing factor |
| CN102987344A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Internal heat decreasing chili sauce |
| CN103461958A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Making method of balsam pear-containing soybean paste |
| CN103750272A (en) * | 2013-12-23 | 2014-04-30 | 天津市傲绿农副产品集团股份有限公司 | Processing method of black garlic sauce |
| CN104643026A (en) * | 2015-03-10 | 2015-05-27 | 山东农业大学 | Preparation method of fermented black garlic paste |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614830A (en) * | 2016-02-06 | 2016-06-01 | 湖北工业大学 | Auricuralia auricular black garlic sauce |
| CN105725163A (en) * | 2016-02-06 | 2016-07-06 | 湖北工业大学 | Lentinus edodes and black garlic source |
| CN105725163B (en) * | 2016-02-06 | 2018-10-16 | 湖北工业大学 | A kind of Lenlinus edodes black garlic sauce |
| CN107594480A (en) * | 2017-10-09 | 2018-01-19 | 江苏沙明生物科技有限公司 | A kind of preparation method of the strong type black garlic sauce of paste flavor |
| CN109156808A (en) * | 2018-11-15 | 2019-01-08 | 江苏维昌生物科技有限公司 | A kind of black garlic sauce and preparation method thereof |
| CN109511946A (en) * | 2018-12-17 | 2019-03-26 | 徐州黎明食品有限公司 | A kind of preparation method of black garlic fermented soya bean beef paste |
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Application publication date: 20151104 |
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