CN107495232A - A kind of nutrient and flavour garlic method for salting - Google Patents
A kind of nutrient and flavour garlic method for salting Download PDFInfo
- Publication number
- CN107495232A CN107495232A CN201710845354.XA CN201710845354A CN107495232A CN 107495232 A CN107495232 A CN 107495232A CN 201710845354 A CN201710845354 A CN 201710845354A CN 107495232 A CN107495232 A CN 107495232A
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- China
- Prior art keywords
- parts
- garlic
- extract
- powder
- nutrient
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- 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
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Abstract
The present invention relates to food pickling technology field, and in particular to a kind of nutrient and flavour garlic method for salting.A kind of nutrient and flavour garlic method for salting of the present invention, the nutrient and flavour garlic method for salting of the present invention is simple, cost is low, the garlic curing food of gained is safe and healthy, nutritious, instant, without harmful adding ingredient, avoid the generation of ammonium nilrite, rich in taste, with pure natural fermenting aroma, maca ferment and leavening contain various active protein small peptide energy during the fermentation, and maca ferment can also alleviate physical fatigue, improve immunity, and leavening additionally aids promotion digestion in the generation except that can suppress nitrosamine compound.
Description
Technical field
The present invention relates to garlic processing technique field, more particularly to a kind of nutrient and flavour garlic method for salting.
Background technology
Garlic is the bulb of Liliaceae allium, and acrid flavour is peppery, there have to be strong garlicky, is that important spice vegetables make
Thing.The many pharmacological actions of garlic come from it and contain abundant chemical composition.Its main component include carbohydrate, amino acids,
Lipid, vitamin, inorganic salts, trace element, sulfur-containing compound etc..It is now recognized that bioactive substance main in garlic is
Sulfur-containing compound specific to garlic.In addition, polysaccharide, albumen, vitamin C, vitamin B, vitamin A and selenium in garlic,
Yttriums such as germanium etc. also have obvious pharmacological activity.And there is garlic the main reason for pharmacological action to be, greatly
Alliin in garlic is catalytically decomposed as allicin in the presence of allinnase.Although allicin is with more strong peppery
Taste and stink, but it has different degrees of inhibitory or killing effect to various bacteria, virus and tumour etc..
Because garlic has many effect of being beneficial to health, liking for consumers in general is received, it is various
Garlic converted products arise at the historic moment, but the curing food of garlic has the salty garlic that salts down, sugar-vinegar garlic, deodorization garlic, also using garlic as with
Various non-staple food of material etc..Traditional garlic curing food production technology substantially, garlic peeling, adds auxiliary and condiment, such as salt, acid
To be pickled, this traditional method for salting is handled using high salt, the method for peracid, although the activity of allinase can be suppressed,
It is that can not kill allinase completely, is still produced when edible strong garlicky;And the garlic health feature pickled is relatively simple.
The content of the invention
The purpose of invention:The invention discloses a kind of nutrient and flavour garlic method for salting.
Technical scheme:In order to realize the above object the invention discloses a kind of nutrient and flavour garlic method for salting, including with
Lower method and step:
(1)From without insect pest, without go mouldy, the garlic of the neat loose green stalk of the fresh band of white skin, remove coring, outer Lao Pi, garlic stalk stays
1-2cm, clean drained and standby;
(2)Flavoring and leavening are prepared, wherein described flavoring includes the raw material of following parts by weight:Oatmeal 60-80 parts,
Blueberry 15-25 parts, konjaku powder 8-15 parts, hedgehog hydnum mushroom powder 5-10 parts, ginger powder 1-2 parts, Paprika 1-2 parts, sweet osmanthus 3-5
Part, Purple Perilla Seed Oil 3-8 parts, ethylmaltol 3-4 parts, pure water 10-16 parts;Described leavening includes the original of following parts by weight
Material:Licorice powder 5-10 parts, corn peptide 5-10 parts, wheat oligopeptide 5-10 parts, maca ferment 5-10 parts, copper weed aqueous solution 5-10
Part, lycium ruthenicum 5-10 parts, honey 3-5 parts, zinc lactate 0.5-0.8 parts, sodium isoascorbate 0.2-0.3 parts, oligosaccharides 1-2 parts, work
Property dry ferment 0.2-0.8 parts.
(3)By step(1)Described in garlic add agitator tank internal pressure tightly after compact good seal, rotating mixer is carried out
Traditional vacuum stirs 3-5min, and centrifugal mixer speed is 500-600rpm, is slow added into step(2)Described flavoring, then
Secondary rotating mixer carries out traditional vacuum stirring, vacuum 300-400mmHg, obtains the garlic of seasoning processing, wherein garlic
Weight ratio with flavoring is 50-60:8-12;
(4)Garlic after seasoning is handled is sent into fermentation tank, steps for importing(2)Described leavening, then sealed fermenter
And place it in centrifugation on centrifuge and rotate 3-5min, the speed for centrifuging rotation is 550-650rpm, then is placed on 5-20 DEG C
Temperature carries out fermentation and obtains garlic fermenting mixture in 3-5 days, wherein the weight ratio for the garlic and leavening for seasoning processing is 60-
70:15-25;
(5)The garlic fermenting mixture that sealing and fermenting obtains is fitted into packing jar, then after vacuum seal, input ultrasonic wave is set
Standby middle carry out sterilizing, is made nutrient and flavour garlic curing food.
Preferably, the step(2)Middle method for preparing flavoring comprises the following steps:By blueberry clean after and oatmeal,
Konjaku powder, hedgehog hydnum mushroom powder, ginger powder, Paprika are together put into centrifugal mixer bucket, are carrier to blueberry, oat using frozen water
Powder, konjaku powder, hedgehog hydnum mushroom powder, ginger powder, Paprika carry out adding sweet osmanthus, Purple Perilla Seed Oil, second after waterpower fully crushes
Base maltol, pure water, persistently stir 3-5min, filter to take supernatant, and supernatant progress rotary evaporation is concentrated and produced.
Preferably, the volume of ice and water is 1 in described frozen water:5, the particle diameter of ice is 1-2mm.
Preferably, the step(2)Middle maca ferment includes the raw material of following parts by weight:Pueraria root powder 10-20 parts, sealwort carry
Take thing 3-5 parts, licorice 3-5 parts, wolfberry fruit extract 2-3 parts, Phyllanthus emblica L. extract 2-3 parts, Fructus Mori extract 2-3 parts,
Lucid ganoderma grain vinegar 4-6 parts, yeast beta-dextran 0.5-1 parts, active dry yeast 0.1-0.5 parts.
Preferably, described pueraria root powder is the pueraria root powder of glucosinolate content 1.8%, and Rhizoma Polygonati extract is that withdrawal ratio is
5:1 Rhizoma Polygonati extract, licorice are that withdrawal ratio is 10:1 licorice, wolfberry fruit extract are 10%UV polysaccharide,
Phyllanthus emblica L. extract is that withdrawal ratio is 5:1 Phyllanthus emblica L. extract, Fructus Mori extract carry for the mulberry fruit of anthocyanidin content 5.0%
Thing is taken, yeast beta-dextran is the yeast beta-dextran that total sugar content is 90%, and active dry yeast is Angel high activity dried yeast.
Preferably, the preparation method of described maca ferment comprises the following steps:Weigh the pueraria root powder of formula ratio, sealwort carries
Take thing, licorice, wolfberry fruit extract, Phyllanthus emblica L. extract, Fructus Mori extract and lucid ganoderma grain vinegar, yeast beta-dextran, work
Property dry ferment allotment homogeneous, be sealed by fermentation, ferment >=30 days, formed tart flavour produce maca ferment.
Preferably, the fermentation temperature of described maca ferment is 25-30 DEG C, relative humidity 85-90%.
Preferably, the step(2)Middle copper weed water solution preparation method is to clean copper weed to be put into together with brown sugar
4-8h is boiled in the boiling water of 20-30 times of parts by weight to produce.
Preferably, the step(5)It in frequency is 60KHz-80 KHz to carry out sterilizing to be in input ultrasonic equipment
Sterilizing 20-30min under ultrasonic wave.
Above-mentioned technical proposal can be seen that the present invention and have the advantages that:
(1)The nutrient and flavour garlic method for salting of the present invention is simple, and cost is low, and the garlic curing food of gained is safe and healthy, nutrition
Abundant, instant, without harmful adding ingredient, the generation of ammonium nilrite is avoided, rich in taste, has pure natural fermentation fragrant
Taste, maca ferment and leavening contain various active protein small peptide energy during the fermentation, and it is tired that maca ferment can also alleviate muscle power
Labor, immunity is improved, and leavening additionally aids promotion digestion in the generation except that can suppress nitrosamine compound;
(2)Leavening improves the fragrance of garlic, adds nutritive value, and caused ferment can improve edible in fermentation process
The appetite of person, improve taste, ferment is also equipped with bactericidal action, effectively extends the shelf-life of nutrient and flavour garlic;
(3)The nutrient and flavour garlic of the present invention has cough-relieving moisturizing, heat-clearing sterilization, improved a poor appetite, and increases enterogastric peristalsis, alleviates body
Power fatigue, improve the health-care effects such as immunity, reducing blood lipid, prevention cardiovascular and cerebrovascular disease, anti-resisting cancer and senility;
(4)The copper ion of the copper weed aqueous solution can effectively suppress the activity of allinnase in leavening so that allinnase and
Mutual conversion between alliin becomes trickle, effectively reduces the pungent taste of garlic, the fresh perfume of taste is tasty, meets the food of people
Use demand;
(5)Flavoring uses plant condiment, avoids adding salt, produces carcinogenic class material, blueberry and the oats such as nitrous acid amine
Powder, konjaku powder, hedgehog hydnum mushroom powder are main flavoring, and konjaku powder is rich in selenium, can improve the intake of human body selenium element, Hericium erinaceus
Stomach invigorating, is favorably improved stomach absorbability, and ethylmaltol can improve the fragrance of flavor garlic, sweet osmanthus as fumet
As flavoring condiment, it is ensured that flavoring taste is fine, each component collaboration, and flavoring can be retained with the long period and is made in garlic fermentation
Effect that is fresh and improving flavor is proposed as process, there is peat-reek.
Embodiment
The specific embodiment of the invention is described in detail below.
Embodiment 1
A kind of nutrient and flavour garlic method for salting of the present invention, including following methods step:
(1)From without insect pest, without go mouldy, the garlic of the neat loose green stalk of the fresh band of white skin, remove coring, outer Lao Pi, garlic stalk stays
1-2cm, clean drained and standby;
(2)Flavoring and leavening are prepared, wherein described flavoring includes the raw material of following parts by weight:60 parts of oatmeal, indigo plant
It is 15 parts of the certain kind of berries, konjaku powder 8, hedgehog hydnum mushroom powder 5, ginger powder 1, Paprika 1, sweet osmanthus 3, Purple Perilla Seed Oil 3, ethylmaltol 3, pure
10 parts of water;Described leavening includes the raw material of following parts by weight:5 parts of licorice powder, 5 parts of corn peptide, 5 parts of wheat oligopeptide, agate
5 parts of coffee ferment, 5 parts of the copper weed aqueous solution, 5 parts of lycium ruthenicum, 3 parts of honey, 0.5 part of zinc lactate, 0.2 part of sodium isoascorbate, widow
Sugared 1 part, 0.2 part of active dry yeast.
(3)By step(1)Described in garlic add agitator tank internal pressure tightly after compact good seal, rotating mixer is carried out
Traditional vacuum stirs 3min, and centrifugal mixer speed is 500rpm, is slow added into step(2)Described flavoring, is rotated again
Agitator carries out traditional vacuum stirring, vacuum 300mmHg, obtains the garlic of seasoning processing, wherein garlic and flavoring
Weight ratio is 50:8;
(4)Garlic after seasoning is handled is sent into fermentation tank, steps for importing(2)Described leavening, then sealed fermenter
And place it in centrifugation on centrifuge and rotate 3min, the speed for centrifuging rotation is 550rpm, then is placed on 5 DEG C of temperature and is sent out
Ferment obtains garlic fermenting mixture in 3 days, wherein the weight ratio for the garlic and leavening for seasoning processing is 60:15;
(5)The garlic fermenting mixture that sealing and fermenting obtains is fitted into packing jar, then after vacuum seal, input ultrasonic wave is set
Standby middle carry out sterilizing, is made nutrient and flavour garlic curing food.
The step(2)Middle method for preparing flavoring comprises the following steps:Blueberry is cleaned into rear and oatmeal, konjaku essence
Powder, hedgehog hydnum mushroom powder, ginger powder, Paprika are together put into centrifugal mixer bucket, are carrier to blueberry, oatmeal, evil spirit using frozen water
Taro fine powder, hedgehog hydnum mushroom powder, ginger powder, Paprika carry out adding sweet osmanthus, Purple Perilla Seed Oil, ethyl malt after waterpower fully crushes
Phenol, pure water, persistently stir 3min, filter to take supernatant, and supernatant progress rotary evaporation is concentrated and produced.
The volume of ice and water is 1 in described frozen water:5, the particle diameter of ice is 1mm.
The step(2)Middle maca ferment includes the raw material of following parts by weight:It is 10 parts of pueraria root powder, 3 parts of Rhizoma Polygonati extract, sweet
Careless 3 parts of extract, 2 parts of wolfberry fruit extract, 2 parts of Phyllanthus emblica L. extract, 2 parts of Fructus Mori extract, 4 parts of lucid ganoderma grain vinegar, yeast β-Portugal
0.5 part of glycan, 0.1 part of active dry yeast.
Described pueraria root powder is the pueraria root powder of glucosinolate content 1.8%, and Rhizoma Polygonati extract is that withdrawal ratio is 5:1 Huang
Essence extract, licorice are that withdrawal ratio is 10:1 licorice, wolfberry fruit extract are 10%UV polysaccharide, Phyllanthus embical fruit
Extract is that withdrawal ratio is 5:1 Phyllanthus emblica L. extract, Fructus Mori extract be anthocyanidin content 5.0% Fructus Mori extract, ferment
Female beta glucan is the yeast beta-dextran that total sugar content is 90%, and active dry yeast is Angel high activity dried yeast.
The preparation method of described maca ferment comprises the following steps:Weigh the pueraria root powder of formula ratio, Rhizoma Polygonati extract, sweet
Careless extract, wolfberry fruit extract, Phyllanthus emblica L. extract, Fructus Mori extract and lucid ganoderma grain vinegar, yeast beta-dextran, active dry yeast
Homogeneous is allocated, is sealed by fermentation, is fermented 30 days, tart flavour is formed and produces maca ferment.
The fermentation temperature of described maca ferment is 25 DEG C, relative humidity 85%.
The step(2)Middle copper weed water solution preparation method is to clean copper weed to be put into 20 times of weight together with brown sugar
4h is boiled in the boiling water of part to produce.
The step(5)It is to sterilize to disappear in the case where frequency is 60KHz ultrasonic waves that sterilizing is carried out in input ultrasonic equipment
Malicious 20min.
Embodiment 2
A kind of nutrient and flavour garlic method for salting of the present invention, including following methods step:
(1)From without insect pest, without go mouldy, the garlic of the neat loose green stalk of the fresh band of white skin, remove coring, outer Lao Pi, garlic stalk stays
2cm, clean drained and standby;
(2)Flavoring and leavening are prepared, wherein described flavoring includes the raw material of following parts by weight:80 parts of oatmeal, indigo plant
25 parts of the certain kind of berries, 15 parts of konjaku powder, 10 parts of hedgehog hydnum mushroom powder, 2 parts of ginger powder, 2 parts of Paprika, 5 parts of sweet osmanthus, 8 parts of Purple Perilla Seed Oil, second
4 parts of base maltol, 16 parts of pure water;Described leavening includes the raw material of following parts by weight:10 parts of licorice powder, corn peptide 10
Part, 10 parts of wheat oligopeptide, 10 parts of maca ferment, 10 parts of the copper weed aqueous solution, 10 parts of lycium ruthenicum, 5 parts of honey, zinc lactate 0.8
Part, 0.3 part of sodium isoascorbate, 2 parts of oligosaccharides, 0.8 part of active dry yeast.
(3)By step(1)Described in garlic add agitator tank internal pressure tightly after compact good seal, rotating mixer is carried out
Traditional vacuum stirs 5min, and centrifugal mixer speed is 600rpm, is slow added into step(2)Described flavoring, is rotated again
Agitator carries out traditional vacuum stirring, vacuum 400mmHg, obtains the garlic of seasoning processing, wherein garlic and flavoring
Weight ratio is 60:12;
(4)Garlic after seasoning is handled is sent into fermentation tank, steps for importing(2)Described leavening, then sealed fermenter
And place it in centrifugation on centrifuge and rotate 5min, the speed for centrifuging rotation is 650rpm, then is placed on 20 DEG C of temperature and carries out
Fermentation obtains garlic fermenting mixture in 5 days, wherein the weight ratio for the garlic and leavening for seasoning processing is 70:25;
(5)The garlic fermenting mixture that sealing and fermenting obtains is fitted into packing jar, then after vacuum seal, input ultrasonic wave is set
Standby middle carry out sterilizing, is made nutrient and flavour garlic curing food.
The step(2)Middle method for preparing flavoring comprises the following steps:Blueberry is cleaned into rear and oatmeal, konjaku essence
Powder, hedgehog hydnum mushroom powder, ginger powder, Paprika are together put into centrifugal mixer bucket, are carrier to blueberry, oatmeal, evil spirit using frozen water
Taro fine powder, hedgehog hydnum mushroom powder, ginger powder, Paprika carry out adding sweet osmanthus, Purple Perilla Seed Oil, ethyl malt after waterpower fully crushes
Phenol, pure water, persistently stir 5min, filter to take supernatant, and supernatant progress rotary evaporation is concentrated and produced.
The volume of ice and water is 1 in described frozen water:5, the particle diameter of ice is 2mm.
The step(2)Middle maca ferment includes the raw material of following parts by weight:It is 20 parts of pueraria root powder, 5 parts of Rhizoma Polygonati extract, sweet
Careless 5 parts of extract, 3 parts of wolfberry fruit extract, 3 parts of Phyllanthus emblica L. extract, 3 parts of Fructus Mori extract, 6 parts of lucid ganoderma grain vinegar, yeast β-Portugal
1 part of glycan, 0.5 part of active dry yeast.
Described pueraria root powder is the pueraria root powder of glucosinolate content 1.8%, and Rhizoma Polygonati extract is that withdrawal ratio is 5:1 Huang
Essence extract, licorice are that withdrawal ratio is 10:1 licorice, wolfberry fruit extract are 10%UV polysaccharide, Phyllanthus embical fruit
Extract is that withdrawal ratio is 5:1 Phyllanthus emblica L. extract, Fructus Mori extract be anthocyanidin content 5.0% Fructus Mori extract, ferment
Female beta glucan is the yeast beta-dextran that total sugar content is 90%, and active dry yeast is Angel high activity dried yeast.
The preparation method of described maca ferment comprises the following steps:Weigh the pueraria root powder of formula ratio, Rhizoma Polygonati extract, sweet
Careless extract, wolfberry fruit extract, Phyllanthus emblica L. extract, Fructus Mori extract and lucid ganoderma grain vinegar, yeast beta-dextran, active dry yeast
Homogeneous is allocated, is sealed by fermentation, is fermented 60 days, tart flavour is formed and produces maca ferment.
The fermentation temperature of described maca ferment is 30 DEG C, relative humidity 90%.
The step(2)Middle copper weed water solution preparation method is to clean copper weed to be put into 30 times of weight together with brown sugar
8h is boiled in the boiling water of part to produce.
The step(5)It is to sterilize to disappear in the case where frequency is 80 KHz ultrasonic waves that sterilizing is carried out in input ultrasonic equipment
Malicious 30min.
Embodiment 3
A kind of nutrient and flavour garlic method for salting of the present invention, including following methods step:
(1)From without insect pest, without go mouldy, the garlic of the neat loose green stalk of the fresh band of white skin, remove coring, outer Lao Pi, garlic stalk stays
1.5cm, clean drained and standby;
(2)Flavoring and leavening are prepared, wherein described flavoring includes the raw material of following parts by weight:70 parts of oatmeal, indigo plant
20 parts of the certain kind of berries, 12 parts of konjaku powder, 8 parts of hedgehog hydnum mushroom powder, 1.5 parts of ginger powder, 1.5 parts of Paprika, 4 parts of sweet osmanthus, Purple Perilla Seed Oil 6
Part, 3.5 parts of ethylmaltol, 13 parts of pure water;Described leavening includes the raw material of following parts by weight:8 parts of licorice powder, corn
8 parts of peptide, 8 parts of wheat oligopeptide, 8 parts of maca ferment, 8 parts of the copper weed aqueous solution, 8 parts of lycium ruthenicum, 4 parts of honey, zinc lactate 0.6
Part, 0.2 part of sodium isoascorbate, 1.5 parts of oligosaccharides, 0.5 part of active dry yeast.
(3)By step(1)Described in garlic add agitator tank internal pressure tightly after compact good seal, rotating mixer is carried out
Traditional vacuum stirs 4min, and centrifugal mixer speed is 550rpm, is slow added into step(2)Described flavoring, is rotated again
Agitator carries out traditional vacuum stirring, vacuum 350mmHg, obtains the garlic of seasoning processing, wherein garlic and flavoring
Weight ratio is 55:10;
(4)Garlic after seasoning is handled is sent into fermentation tank, steps for importing(2)Described leavening, then sealed fermenter
And place it in centrifugation on centrifuge and rotate 4min, the speed for centrifuging rotation is 600rpm, then is placed on 12 DEG C of temperature and carries out
Fermentation obtains garlic fermenting mixture in 4 days, wherein the weight ratio for the garlic and leavening for seasoning processing is 65:20;
(5)The garlic fermenting mixture that sealing and fermenting obtains is fitted into packing jar, then after vacuum seal, input ultrasonic wave is set
Standby middle carry out sterilizing, is made nutrient and flavour garlic curing food.
The step(2)Middle method for preparing flavoring comprises the following steps:Blueberry is cleaned into rear and oatmeal, konjaku essence
Powder, hedgehog hydnum mushroom powder, ginger powder, Paprika are together put into centrifugal mixer bucket, are carrier to blueberry, oatmeal, evil spirit using frozen water
Taro fine powder, hedgehog hydnum mushroom powder, ginger powder, Paprika carry out adding sweet osmanthus, Purple Perilla Seed Oil, ethyl malt after waterpower fully crushes
Phenol, pure water, persistently stir 4in, filter to take supernatant, and supernatant progress rotary evaporation is concentrated and produced.
Preferably, the volume of ice and water is 1 in described frozen water:5, the particle diameter of ice is 1.5.
The step(2)Middle maca ferment includes the raw material of following parts by weight:Pueraria root powder 15, Rhizoma Polygonati extract 4, radix glycyrrhizae carry
Take thing 4, the Fructus Mori extract 2.5 of 2.5 Phyllanthus emblica L. extract of wolfberry fruit extract 2.5,5 parts of lucid ganoderma grain vinegar, yeast beta-dextran 0.7
Part, 0.3 part of active dry yeast.
Described pueraria root powder is the pueraria root powder of glucosinolate content 1.8%, and Rhizoma Polygonati extract is that withdrawal ratio is 5:1 Huang
Essence extract, licorice are that withdrawal ratio is 10:1 licorice, wolfberry fruit extract are 10%UV polysaccharide, Phyllanthus embical fruit
Extract is that withdrawal ratio is 5:1 Phyllanthus emblica L. extract, Fructus Mori extract be anthocyanidin content 5.0% Fructus Mori extract, ferment
Female beta glucan is the yeast beta-dextran that total sugar content is 90%, and active dry yeast is Angel high activity dried yeast.
The preparation method of described maca ferment comprises the following steps:Weigh the pueraria root powder of formula ratio, Rhizoma Polygonati extract, sweet
Careless extract, wolfberry fruit extract, Phyllanthus emblica L. extract, Fructus Mori extract and lucid ganoderma grain vinegar, yeast beta-dextran, active dry yeast
Homogeneous is allocated, is sealed by fermentation, is fermented 45 days, tart flavour is formed and produces maca ferment.
The fermentation temperature of described maca ferment is 28 DEG C, relative humidity 88%.
The step(2)Middle copper weed water solution preparation method is to clean copper weed to be put into 25 times of weight together with brown sugar
6h is boiled in the boiling water of part to produce.
The step(5)It is to sterilize to disappear in the case where frequency is 70 KHz ultrasonic waves that sterilizing is carried out in input ultrasonic equipment
Malicious 25min.
Described above is only the preferred embodiment of the present invention, it should be noted that for those skilled in the art
For, under the premise without departing from the principles of the invention, some improvement can also be made, these improvement also should be regarded as the guarantor of the present invention
Protect scope.
Claims (9)
1. a kind of nutrient and flavour garlic method for salting, it is characterised in that including following methods step:
(1)From without insect pest, without go mouldy, the garlic of the neat loose green stalk of the fresh band of white skin, remove coring, outer Lao Pi, garlic stalk stays
1-2cm, clean drained and standby;
(2)Flavoring and leavening are prepared, wherein described flavoring includes the raw material of following parts by weight:Oatmeal 60-80 parts,
Blueberry 15-25 parts, konjaku powder 8-15 parts, hedgehog hydnum mushroom powder 5-10 parts, ginger powder 1-2 parts, Paprika 1-2 parts, sweet osmanthus 3-5
Part, Purple Perilla Seed Oil 3-8 parts, ethylmaltol 3-4 parts, pure water 10-16 parts;Described leavening includes the original of following parts by weight
Material:Licorice powder 5-10 parts, corn peptide 5-10 parts, wheat oligopeptide 5-10 parts, maca ferment 5-10 parts, copper weed aqueous solution 5-10
Part, lycium ruthenicum 5-10 parts, honey 3-5 parts, zinc lactate 0.5-0.8 parts, sodium isoascorbate 0.2-0.3 parts, oligosaccharides 1-2 parts, work
Property dry ferment 0.2-0.8 parts;
(3)By step(1)Described in garlic add agitator tank internal pressure tightly after compact good seal, rotating mixer carries out vacuum
Centrifugal mixer 3-5min, centrifugal mixer speed are 500-600rpm, are slow added into step(2)Described flavoring, turns again
Dynamic agitator carries out traditional vacuum stirring, vacuum 300-400mmHg, obtains the garlic of seasoning processing, wherein garlic and tune
The weight ratio of taste substance is 50-60:8-12;
(4)Garlic after seasoning is handled is sent into fermentation tank, steps for importing(2)Described leavening, then sealed fermenter
And place it in centrifugation on centrifuge and rotate 3-5min, the speed for centrifuging rotation is 550-650rpm, then is placed on 5-20 DEG C
Temperature carries out fermentation and obtains garlic fermenting mixture in 3-5 days, wherein the weight ratio for the garlic and leavening for seasoning processing is 60-
70:15-25;
(5)The garlic fermenting mixture that sealing and fermenting obtains is fitted into packing jar, then after vacuum seal, input ultrasonic wave is set
Standby middle carry out sterilizing, is made nutrient and flavour garlic curing food.
A kind of 2. nutrient and flavour garlic method for salting according to claim 1, it is characterised in that the step(2)Middle tune
Taste substance preparation method comprises the following steps:Blueberry is cleaned into rear and oatmeal, konjaku powder, hedgehog hydnum mushroom powder, ginger powder, pimiento
Powder is together put into centrifugal mixer bucket, is carrier to blueberry, oatmeal, konjaku powder, hedgehog hydnum mushroom powder, ginger powder, red using frozen water
Chilli powder carries out adding sweet osmanthus, Purple Perilla Seed Oil, ethylmaltol, pure water after waterpower fully crushes, and persistently stirs 3-5min,
Supernatant is filtered to take, supernatant progress rotary evaporation is concentrated and produced.
A kind of 3. nutrient and flavour garlic method for salting according to claim 1, it is characterised in that in described frozen water ice with
The volume of water is 1:5, the particle diameter of ice is 1-2mm.
A kind of 4. nutrient and flavour garlic method for salting according to claim 1, it is characterised in that the step(2)Middle agate
Coffee ferment includes the raw material of following parts by weight:Pueraria root powder 10-20 parts, Rhizoma Polygonati extract 3-5 parts, licorice 3-5 parts, matrimony vine
Extract 2-3 parts, Phyllanthus emblica L. extract 2-3 parts, Fructus Mori extract 2-3 parts, lucid ganoderma grain vinegar 4-6 parts, yeast beta-dextran 0.5-1
Part, active dry yeast 0.1-0.5 parts.
5. a kind of nutrient and flavour garlic method for salting according to claim 4, it is characterised in that described pueraria root powder is mustard
The pueraria root powder of seed oil glycosides content 1.8%, Rhizoma Polygonati extract are that withdrawal ratio is 5:1 Rhizoma Polygonati extract, licorice are extraction
Ratio is 10:1 licorice, wolfberry fruit extract are 10%UV polysaccharide, and Phyllanthus emblica L. extract is that withdrawal ratio is 5:1 it is remaining
Sweet berry extract, Fructus Mori extract are the Fructus Mori extract of anthocyanidin content 5.0%, and yeast beta-dextran is that total sugar content is 90%
Yeast beta-dextran, active dry yeast is Angel high activity dried yeast.
6. a kind of nutrient and flavour garlic method for salting according to claim 1, it is characterised in that described maca ferment
Preparation method comprises the following steps:Weigh pueraria root powder, Rhizoma Polygonati extract, licorice, wolfberry fruit extract, the emblic of formula ratio
Berry extract, Fructus Mori extract and lucid ganoderma grain vinegar, yeast beta-dextran, active dry yeast allotment homogeneous, are sealed by fermentation, and fermentation >=
30 days, form tart flavour and produce maca ferment.
7. a kind of nutrient and flavour garlic method for salting according to claim 6, it is characterised in that described maca ferment
Fermentation temperature is 25-30 DEG C, relative humidity 85-90%.
A kind of 8. nutrient and flavour garlic method for salting according to claim 1, it is characterised in that the step(2)Middle copper
Showy flowers of herbaceous plants water solution preparation method is to clean copper weed to be put into together in the boiling water of 20-30 times of parts by weight with brown sugar to boil 4-8h i.e.
.
A kind of 9. nutrient and flavour garlic method for salting according to claim 1, it is characterised in that the step(5)Input
It is the sterilizing 20-30min in the case where frequency is 60KHz-80 KHz ultrasonic waves that sterilizing is carried out in ultrasonic equipment.
Priority Applications (1)
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