CN105394664A - Preparation method of rock candy processed garlic - Google Patents
Preparation method of rock candy processed garlic Download PDFInfo
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- CN105394664A CN105394664A CN201510805757.2A CN201510805757A CN105394664A CN 105394664 A CN105394664 A CN 105394664A CN 201510805757 A CN201510805757 A CN 201510805757A CN 105394664 A CN105394664 A CN 105394664A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a preparation method of rock candy processed garlic and aims to solve the problems that the nutritive value is damaged and the taste and flavor are affected due to overhigh salinity and too short immersion time in the garlic pickling process. The preparation method comprises steps as follows: 1), uniform and complete fresh garlic bulbs with the diameter of 3-5 cm are selected and washed for standby application; 2) a saline solution and the fresh garlic bulbs are added to a ceramic container in the weight ratio being 1:1, the concentration of the saline solution is 20%, and the garlic bulbs are immersed for 15-20 days and then taken out; 3), rock candy accounting for 5% of the weight of the garlic bulbs is ground to be powder, the aired garlic bulbs are put in a ceramic vat, the rock candy is scattered once when one layer of garlic bulbs are placed, the vat is sealed after the vat is full, and the rock candy processed garlic can be taken out for eating after 15-30 days. The prepared garlic bulbs taste good, and the nutritive value of allicin is better reserved.
Description
Technical field
The invention belongs to food price field, be specifically related to the preparation method of a kind of rock sugar garlic.
Background technology
Rock sugar garlic is wide popular to people and a kind of food of liking, 200 multiple beneficial are contained in healthy material in garlic, outside isolating protein, vitamin E and vitamin C and calcium, iron, selenium and other trace elements, what paid close attention to by people is have S mono-allyl cysteine (SAC) strengthening body immunity, and having the allicin of sterilizing power, nutritive value has even exceeded ginseng.And rock sugar garlic also has the effect of preventing phlegm from forming and stopping coughing, it is splendid pollution-free food.
Chinese patent CN103445125A discloses a kind of rock sugar garlic method for salting, comprises and selects the suitable head of garlic, soaks 3 ~ 5 days, then use white granulated sugar, rock sugar salted with the saline solution of 35% concentration.In curing process, lactic acid bacteria carries out fermentation to garlic and produces lactic acid under airtight oxygen-free environment, this technology saline solution of 35% concentration soaks 3 ~ 5 days, although be to allow the fabrication cycle of whole rock sugar garlic shorten, its nutritive value, mouthfeel and taste are not enough all to some extent.The zymotic fluid of salt content more than 35% and 35% due to salinity too high, cell membrane can be destroyed rapidly at the fermentation initial stage, allicin is run off, affect mouthfeel and the nutritive value of garlic, and can the breeding of lactic acid bacteria inhibiting, even cause the death of lactic acid bacteria.Fermentation time only has 3 ~ 5 days, and salinity can not be absorbed fully, makes garlic tasty uneven, occurs that outside is too salty, inner too light situation.
Summary of the invention
The invention is intended to the preparation method that a kind of rock sugar garlic is provided, to solve in present pickling garlic process, its nutritive value of the too short destruction of too high in salinity, soak time, affect the problem of mouthfeel and taste.
The preparation method of a kind of rock sugar garlic in this programme, comprises the following steps:
1) pick out the fresh head of garlic of even complete, the diameter 3 ~ 5cm of head, peel off crust, remove silt impurity, then clean 3 times with water;
2) add in ceramic vessel by saline solution and the fresh head of garlic with the ratio of weight 1:1, saline solution concentration is 20%, soaks and takes out the head of garlic after 15 ~ 20 days, to be placed on sieve plate natural airing 8 hours;
3) rock sugar accounting for head of garlic weight 5% is polished into powder, the head of garlic after airing is put into ceramic cylinder, put one deck head of garlic and spread one deck rock sugar, seal after filling cylinder, can take out edible after 40 ~ 50 days.
Principle of the present invention and beneficial effect:
Head of garlic head be evenly in order to ensure follow-up salt and sugar evenly tasty, be unlikely to tasty degree different, affect mouthfeel, and must completely can not have rotten place, in order to avoid bring germ into, impact eats health.In step 2) in the salt bubble process of the fresh head of garlic, a lot of microorganism can be produced, wherein the quality of lactic acid bacteria to the fresh head of garlic plays conclusive effect, and other miscellaneous bacterias (as enterobacteria, mould etc.) can destroy the quality of the head of garlic.This kind of miscellaneous bacteria can produce nitrite, when the nitrite total amount that human body is taken in reaches 0.3g ~ 0.5g, can cause poisoning; When taking in total amount and reaching 3g, death can be caused.China's sanitary standard regulation, the residual quantity of nitrite must not more than 20mg/kg in pickles.The saline solution of concentration 20% is added in the present invention, can grow by mould fungus inhibition, the nitrous acid content making it produce is few, and along with the increase of lactic acid bacteria, PH in saline solution also can reduce gradually, in sour environment Xi'an, the growth of enterobacteria can be subject to extreme influence, cannot survive, therefore also nitrous acid content can be reduced, but the salinity of saline solution can not be too high, not so also can the growth of lactic acid bacteria inhibiting, if and the edible a large amount of salt of people also can be harmful to health, can obtain according to test of the present invention, along with the increase of salt bubble time, nitrite ion content also within several days, be increased to peak value after, reduce gradually, to taking-up in about 15 days, nitrous acid content is lower, edible safer.And saline solution concentration of the present invention can not destroy rapidly the cell membrane of the head of garlic, can preserve the mouthfeel that the head of garlic is sharp and clear, also avoid the destroyed outflow of allicin in the head of garlic, remain the nutritive value of the head of garlic.
Further, when cleaning the fresh head of garlic in step 1), add the vinegar liquid of concentration 3%, vinegar can reduce the pungent of the head of garlic, and can kill part bacterium, makes it cleaner.
Further, described step 2) and step 3) be all operate under the environment of 22 ~ 25 DEG C, under such environment, the growth of lactic acid bacteria can be preferably the rapidest, reduces fermentation time.
Further, the encapsulating method of described step 3) is, first carry out sealed ceramic cylinder mouth with plastic sheeting, afterwards capping is covered, in the groove on cylinder mouth limit, inject pure water, within 3 ~ 5 days afterwards, change a water, this says ceramic cylinder twice sealing, can better completely cut off air and enter, under the environment of sealing, the taste of rock sugar can more incorporate more thorough, makes its taste agreeably sweet.
Detailed description of the invention
Below by detailed description of the invention, the present invention is further detailed explanation:
Control group
Adopt traditional rock sugar garlic method for salting, step is as follows:
1) select neat, that loose, color of the leather is pure white, the fresh head of garlic, cut the fibrous root of fresh garlic, peel off crust, garlic stalk stays 1.5 cm, removes silt impurity, cleans drain well;
2) by every 100 kilograms of fresh heads of garlic, by the ratio of 100 kilograms, clear water, salt 36 kilograms, first with 100 kilograms, clear water, put salt 36 kilograms, after salt fully dissolves, put into the immersion of 100 kilograms, the fresh head of garlic, soak 3-5 days, observe its situation of change every day, the fresh head of garlic takes on a red color and stops soaking, and pulls the head of garlic out and drains, be placed on airing on bamboo mat, control head of garlic moisture content 80% and be suitable for;
3) sugar salts down: first white sugar 30 kilograms, 10 kilograms, rock sugar are pulverized mixing, the fresh head of garlic is put into cylinder, puts one deck garlic and spreads rock sugar, the white sugar that one deck mixes, and fills cylinder sealing, 3-5 days can inverted engine once, to pickle about 30-40 days time i.e. edible.
Embodiment
The preparation method of a kind of rock sugar garlic in this programme, comprises the following steps:
1) pick out the head evenly fresh head of garlic of 50kg that is complete, diameter 4cm, peel off crust, remove silt impurity, then the vinegar liquid of concentration 3% is added to the water the fresh head of garlic of cleaning 3 times;
2) add in ceramic vessel by saline solution and the fresh head of garlic with the ratio of weight 1:1, saline solution concentration is 20%, soaks and takes out the head of garlic after 15 ~ 20 days, to be placed on sieve plate natural airing 8 hours;
3) 2.5kg rock sugar is polished into powder, the head of garlic after airing is put into ceramic cylinder, put one deck head of garlic and spread one deck rock sugar, seal after filling cylinder, can take out edible after 40 ~ 50 days, the present embodiment preferably 43 days.
Adopt two kinds of preparation methods of control group and embodiment respectively, made the rock sugar garlic of each 100kg of two altars, then survey book separately salt bubble terminate after nitrite and the content of allicin, mouthfeel edible after finally completing.Data are as shown in table 1:
As shown in Table 1, the salt bubble head of garlic of employing the present invention 20% concentration 15 ~ 20 days, significantly can reduce the content of saline solution nitrite, the content of national Specification nitrite in food must not more than 20mg/kg, therefore 11.2mg/kg of the present invention belongs to safe edible range, and mouthfeel is better, and saline taste is even, can better allicin be preserved simultaneously, make its rich in nutritive value.
Above-described is only embodiments of the invention, and in scheme, the general knowledge such as known concrete structure and characteristic does not do too much description at this.Should be understood that; for a person skilled in the art, under the prerequisite not departing from structure of the present invention, some distortion and improvement can also be made; these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.The protection domain that this application claims should be as the criterion with the content of its claim, and the detailed description of the invention in description etc. record the content that may be used for explaining claim.
Claims (4)
1. a preparation method for rock sugar garlic, is characterized in that, comprises the following steps:
Pick out the fresh head of garlic of even complete, the diameter 3 ~ 5cm of head, peel off crust, remove silt impurity, then clean 3 times with water;
Add in ceramic vessel by saline solution and the fresh head of garlic with the ratio of weight 1:1, saline solution concentration is 20%, soaks and takes out the head of garlic after 15 ~ 20 days, to be placed on sieve plate natural airing 8 hours;
The rock sugar accounting for head of garlic weight 5% is polished into powder, the head of garlic after airing is put into ceramic cylinder, put one deck head of garlic and spread one deck 1 ~ 3mm rock sugar, seal after filling cylinder, can take out edible after 40 ~ 50 days.
2. the preparation method of rock sugar garlic according to claim 1, is characterized in that, when cleaning the fresh head of garlic in step 1), adds the vinegar liquid of concentration 3%.
3. the preparation method of rock sugar garlic according to claim 2, is characterized in that, described step 2) and step 3) be all operate under the environment of 22 ~ 25 DEG C.
4. the preparation method of rock sugar garlic according to claim 2, is characterized in that, the encapsulating method of described step 3) is, first carry out sealed ceramic cylinder mouth with plastic sheeting, afterwards capping is covered, in the groove on cylinder mouth limit, inject pure water, within 3 ~ 5 days afterwards, change a water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510805757.2A CN105394664A (en) | 2015-11-20 | 2015-11-20 | Preparation method of rock candy processed garlic |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510805757.2A CN105394664A (en) | 2015-11-20 | 2015-11-20 | Preparation method of rock candy processed garlic |
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| CN105394664A true CN105394664A (en) | 2016-03-16 |
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| CN201510805757.2A Pending CN105394664A (en) | 2015-11-20 | 2015-11-20 | Preparation method of rock candy processed garlic |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394663A (en) * | 2015-11-20 | 2016-03-16 | 务川自治县清香缘植物油食品有限公司 | Rock sugar pickled garlic and preparation method thereof |
| CN106174262A (en) * | 2016-07-13 | 2016-12-07 | 务川自治县隆兴食品厂 | A kind of preparation technology of crystal sugar Bulbus Allii |
| CN106551321A (en) * | 2016-11-18 | 2017-04-05 | 安顺市平坝区万佳农产品开发有限公司 | A kind of bubble garlic and preparation method thereof |
| CN111938117A (en) * | 2020-08-26 | 2020-11-17 | 道真自治县银氏大蒜有限责任公司 | Method for processing rock sugar garlic by using lobrony garlic |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178197A (en) * | 2011-05-03 | 2011-09-14 | 马汝慧 | Method for processing sweet and sour garlic |
| CN103445125A (en) * | 2013-09-06 | 2013-12-18 | 贵州省务川华荣山食品厂 | Rock candy garlic pickling method |
-
2015
- 2015-11-20 CN CN201510805757.2A patent/CN105394664A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178197A (en) * | 2011-05-03 | 2011-09-14 | 马汝慧 | Method for processing sweet and sour garlic |
| CN103445125A (en) * | 2013-09-06 | 2013-12-18 | 贵州省务川华荣山食品厂 | Rock candy garlic pickling method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394663A (en) * | 2015-11-20 | 2016-03-16 | 务川自治县清香缘植物油食品有限公司 | Rock sugar pickled garlic and preparation method thereof |
| CN106174262A (en) * | 2016-07-13 | 2016-12-07 | 务川自治县隆兴食品厂 | A kind of preparation technology of crystal sugar Bulbus Allii |
| CN106551321A (en) * | 2016-11-18 | 2017-04-05 | 安顺市平坝区万佳农产品开发有限公司 | A kind of bubble garlic and preparation method thereof |
| CN111938117A (en) * | 2020-08-26 | 2020-11-17 | 道真自治县银氏大蒜有限责任公司 | Method for processing rock sugar garlic by using lobrony garlic |
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