CN111938117A - 一种用洛龙大蒜加工冰糖大蒜的方法 - Google Patents
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 152
- 235000004611 garlic Nutrition 0.000 title claims abstract description 152
- 238000000034 method Methods 0.000 title claims abstract description 27
- 235000000346 sugar Nutrition 0.000 title claims abstract description 14
- 239000011435 rock Substances 0.000 title claims abstract description 6
- 238000005554 pickling Methods 0.000 claims abstract description 61
- 238000004806 packaging method and process Methods 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 23
- 239000011780 sodium chloride Substances 0.000 claims abstract description 23
- 238000004140 cleaning Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 239000012528 membrane Substances 0.000 claims abstract description 6
- 235000021551 crystal sugar Nutrition 0.000 claims description 24
- 244000223014 Syzygium aromaticum Species 0.000 claims description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 7
- 241000196324 Embryophyta Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 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
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 230000008635 plant growth Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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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
- 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
- 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
- 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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
本申请公开了大蒜加工技术领域的一种用洛龙大蒜加工冰糖大蒜的方法,包括以下步骤:精选,选取个大饱满、外观完好、无损伤的洛龙大蒜为制备原料;去皮,将精选后的洛龙大蒜去掉三层外皮中最外层的蒜壳,留两层蒜膜;清洗,将步骤二中去皮后的洛龙大蒜放入到清洗机中用清水清洗10~15分钟,将洛龙大蒜捞出晾干;腌制,准备好腌制容器,将洛龙大蒜放入到腌制容器中密封,对洛龙大蒜腌制13~20天,腌制过程中保持盐水温度维持在25℃;起池,将腌制好的洛龙大蒜取出晾干;装桶包装,将晾干后的洛龙大蒜放入到包装桶中,然后将包装桶密封,对包装桶的洛龙大蒜进行第二次腌制,腌制时间为3个月,然后进行包装。本方案解决了现在冰糖大蒜口感差的问题。
Description
技术领域
本发明涉及大蒜加工技术领域,具体涉及一种用洛龙大蒜加工冰糖大蒜的方法。
背景技术
洛龙紫蒜,又称洛龙大蒜,中晚熟,生育期260天左右。根系主要集中在8~20厘米的土层中。株高84厘米左右,最高可达90~110厘米,开展度34厘米左右,地上部高10厘米处假茎粗1.3厘米左右。叶片扁平披针型,灰绿色,有蜡粉,单株叶片13片左右。蒜苔长45.8厘米左右,粗0.35厘米左右。单个蒜头重53.5克左右,约6~8瓣,蒜衣紫色。抗逆性强,植株生长旺盛,田间长势整齐。产品外形美观,香辣味浓,个体大,大蒜辣素含量高。
冰糖大蒜是一种贵州特有的小吃,是将带皮大蒜洗净后,放入到加有盐的糖水中腌制而成,腌制好的冰糖大蒜,外观晶莹剔透,状若冰糖,因此得名冰糖大蒜,同时腌制好的冰糖大蒜,去除了大蒜的辛辣,尝起来甘甜爽口,且口感清脆,但现在的冰糖大蒜都是采用普通大蒜进行腌制,由于普通大蒜的有些蒜瓣过小,因此该部分蒜瓣极易出现相同的腌制时间下,味道过重,或是腌制过头的情况,进而影响冰糖大蒜成品的味道和口感。
发明内容
本发明意在提供一种用洛龙大蒜加工冰糖大蒜的方法,以解决现在冰糖大蒜口感差的问题。
为解决上述技术问题,本发明提供如下技术方案:一种用洛龙大蒜加工冰糖大蒜的方法,包括以下步骤:
步骤一、精选,选取个大饱满、外观完好、无损伤的洛龙大蒜为制备原料;
步骤二、去皮,将精选后的洛龙大蒜去掉三层外皮中最外层的蒜壳,留两层蒜膜;
步骤三、清洗,将步骤二中去皮后的洛龙大蒜放入到清洗机中用清水清洗10~15分钟,然后将洛龙大蒜捞出晾干;
步骤四、腌制,准备好腌制容器,在腌制容器中按照,清水:糖:盐为30:10:1的比例制备好盐水,然后将洛龙大蒜放入到腌制容器中,使盐水没过所有洛龙大蒜即可,然后将腌制容器密封,对洛龙大蒜腌制13~20天,腌制过程中保持腌制容器中的盐水温度维持在23~27℃;
步骤五、起池,将步骤四中腌制好的洛龙大蒜取出,然后将洛龙大蒜晾干;
步骤六、装桶包装,将晾干后的洛龙大蒜放入到包装桶中,然后将包装桶密封,对包装桶的洛龙大蒜进行第二次腌制,腌制时间为2.5~3.5个月,然后进行包装。
本发明工作原理及有益效果:采用本方案中的洛龙大蒜加工冰糖大蒜的方法所加工出的冰糖大蒜,成品蒜瓣大小均匀,不仅味道甘甜、口感清脆,且加工好的冰糖大蒜中大蒜素含量高,对肝癌、胃癌、结肠癌等多种肿瘤疾病有着较好的抑制作用,同时在食用本方法所腌制出的冰糖大蒜还可以有效的改善食用者食欲不振和痢疾等问题。
进一步,所述步骤一中选取蒜瓣大小均匀的洛龙大蒜作为制备原料。
进一步,所述步骤四中的糖采用白砂糖和冰糖按1:3的比例混合制成。
进一步,所述步骤四中按重量份数,向每10份盐水中加入1份柠檬汁。
进一步,所述步骤四中进行腌制时,按重量份数向每10份盐水中加入蜂蜜0.5份。
具体实施方式
下面通过具体实施方式进一步详细说明:
实施例1
一种用洛龙大蒜加工冰糖大蒜的方法,包括以下步骤:
步骤一、精选,选取个大饱满、外观完好、无损伤,且蒜瓣大小均匀的洛龙大蒜为制备原料;
步骤二、去皮,将精选后的洛龙大蒜去掉三层外皮中最外层的蒜壳,留两层蒜膜;
步骤三、清洗,将步骤二中去皮后的洛龙大蒜放入到清洗机中用清水清洗10分钟,然后将洛龙大蒜捞出晾干;
步骤四、腌制,准备好腌制容器,在腌制容器中按照,清水:糖:盐为30:10:1的比例制备好盐水,其中糖由白砂糖和冰糖按1:3的比例混合制成,然后将洛龙大蒜放入到腌制容器中,使盐水没过所有洛龙大蒜即可,然后按重量份数,向每10份盐水中加入1份柠檬汁和0.5份蜂蜜,然后将腌制容器密封,对洛龙大蒜腌制15天,腌制过程中保持腌制容器中的盐水温度维持在25℃;
步骤五、起池,将步骤四中腌制好的洛龙大蒜取出,然后将洛龙大蒜晾干;
步骤六、装桶包装,将晾干后的洛龙大蒜放入到包装桶中,然后将包装桶密封,对包装桶的洛龙大蒜进行第二次腌制,腌制时间为3个月,然后进行包装。
实施例2
一种用洛龙大蒜加工冰糖大蒜的方法,包括以下步骤:
步骤一、精选,选取个大饱满、外观完好、无损伤,且蒜瓣大小均匀的洛龙大蒜为制备原料;
步骤二、去皮,将精选后的洛龙大蒜去掉三层外皮中最外层的蒜壳,留两层蒜膜;
步骤三、清洗,将步骤二中去皮后的洛龙大蒜放入到清洗机中用清水清洗15分钟,然后将洛龙大蒜捞出晾干;
步骤四、腌制,准备好腌制容器,在腌制容器中按照,清水:糖:盐为30:10:1的比例制备好盐水,其中糖由白砂糖和冰糖按1:3的比例混合制成,然后将洛龙大蒜放入到腌制容器中,使盐水没过所有洛龙大蒜即可,然后按重量份数,向每10份盐水中加入1份柠檬汁和0.5份蜂蜜,然后将腌制容器密封,对洛龙大蒜腌制13天,腌制过程中保持腌制容器中的盐水温度维持在27℃;
步骤五、起池,将步骤四中腌制好的洛龙大蒜取出,然后将洛龙大蒜晾干;
步骤六、装桶包装,将晾干后的洛龙大蒜放入到包装桶中,然后将包装桶密封,对包装桶的洛龙大蒜进行第二次腌制,腌制时间为3.5个月,然后进行包装。
实施例3
一种用洛龙大蒜加工冰糖大蒜的方法,包括以下步骤:
步骤一、精选,选取个大饱满、外观完好、无损伤,且蒜瓣大小均匀的洛龙大蒜为制备原料;
步骤二、去皮,将精选后的洛龙大蒜去掉三层外皮中最外层的蒜壳,留两层蒜膜;
步骤三、清洗,将步骤二中去皮后的洛龙大蒜放入到清洗机中用清水清洗13分钟,然后将洛龙大蒜捞出晾干;
步骤四、腌制,准备好腌制容器,在腌制容器中按照,清水:糖:盐为30:10:1的比例制备好盐水,其中糖由白砂糖和冰糖按1:3的比例混合制成,然后将洛龙大蒜放入到腌制容器中,使盐水没过所有洛龙大蒜即可,然后按重量份数,向每10份盐水中加入1份柠檬汁和0.5份蜂蜜,然后将腌制容器密封,对洛龙大蒜腌制20天,腌制过程中保持腌制容器中的盐水温度维持在23℃;
步骤五、起池,将步骤四中腌制好的洛龙大蒜取出,然后将洛龙大蒜晾干;
步骤六、装桶包装,将晾干后的洛龙大蒜放入到包装桶中,然后将包装桶密封,对包装桶的洛龙大蒜进行第二次腌制,腌制时间为2.5个月,然后进行包装。
Claims (5)
1.一种用洛龙大蒜加工冰糖大蒜的方法,其特征在于:包括以下步骤:
步骤一、精选,选取个大饱满、外观完好、无损伤的洛龙大蒜为制备原料;
步骤二、去皮,将精选后的洛龙大蒜去掉三层外皮中最外层的蒜壳,留两层蒜膜;
步骤三、清洗,将步骤二中去皮后的洛龙大蒜放入到清洗机中用清水清洗10~15分钟,然后将洛龙大蒜捞出晾干;
步骤四、腌制,准备好腌制容器,在腌制容器中按照,清水:糖:盐为30:10:1的比例制备好盐水,然后将洛龙大蒜放入到腌制容器中,使盐水没过所有洛龙大蒜即可,然后将腌制容器密封,对洛龙大蒜腌制13~20天,腌制过程中保持腌制容器中的盐水温度维持在23~27℃;
步骤五、起池,将步骤四中腌制好的洛龙大蒜取出,然后将洛龙大蒜晾干;
步骤六、装桶包装,将晾干后的洛龙大蒜放入到包装桶中,然后将包装桶密封,对包装桶的洛龙大蒜进行第二次腌制,腌制时间为2.5~3.5个月,然后进行包装。
2.根据权利要求1所述的一种用洛龙大蒜加工冰糖大蒜的方法,其特征在于:所述步骤一中选取蒜瓣大小均匀的洛龙大蒜作为制备原料。
3.根据权利要求2所述的一种用洛龙大蒜加工冰糖大蒜的方法,其特征在于:所述步骤四中的糖采用白砂糖和冰糖按1:3的比例混合制成。
4.根据权利要求3所述的一种用洛龙大蒜加工冰糖大蒜的方法,其特征在于:所述步骤四中按重量份数,向每10份盐水中加入1份柠檬汁。
5.根据权利要求4所述的一种用洛龙大蒜加工冰糖大蒜的方法,其特征在于:所述步骤四中进行腌制时,按重量份数向每10份盐水中加入蜂蜜0.5份。
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