CN102283362A - Process for preparing garlic by deodorizing - Google Patents
Process for preparing garlic by deodorizing Download PDFInfo
- Publication number
- CN102283362A CN102283362A CN2011102502530A CN201110250253A CN102283362A CN 102283362 A CN102283362 A CN 102283362A CN 2011102502530 A CN2011102502530 A CN 2011102502530A CN 201110250253 A CN201110250253 A CN 201110250253A CN 102283362 A CN102283362 A CN 102283362A
- Authority
- CN
- China
- Prior art keywords
- garlic
- mashed garlic
- room temperature
- mashed
- natural edible
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000004611 garlic Nutrition 0.000 title claims description 59
- 230000001877 deodorizing effect Effects 0.000 title claims description 4
- 244000245420 ail Species 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims description 58
- 239000000463 material Substances 0.000 claims description 10
- 230000009965 odorless effect Effects 0.000 claims description 10
- 238000005516 engineering process Methods 0.000 claims description 8
- 239000000341 volatile oil Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 238000007670 refining Methods 0.000 claims description 2
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 5
- 240000008574 Capsicum frutescens Species 0.000 description 5
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 5
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 5
- 235000015295 alliin Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- 235000021419 vinegar Nutrition 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 3
- 235000010081 allicin Nutrition 0.000 description 3
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 3
- 238000004332 deodorization Methods 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 125000003473 lipid group Chemical group 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- -1 multivitamin Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000010499 rapseed oil Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a preparation process of foods. The process provided by the invention is composed of the following steps of: 1, washing fresh garlic and airing; adding 0.3-0.8% of natural edible volatile oil; 2, completely mixing the raw materials at the room temperature and stamping the mixture at a high speed; agitating for 0.5-1 hour and placing the mixture at the room temperature for 24-28 hours; 3, emulsifying and refining the mashed garlic obtained by the step 2 to prepare a mashed garlic can with a delicate flavor; and 4, adding multiple ingredients into the mashed garlic obtained by the step 2 to prepare all odorless mashed garlic series products. The whole process of the process provided by the invention is carried out at the normal temperature and the normal pressure so that the used device and operation are simpler, and the nutrition components, the special flavor and mouth feel of the garlic are not damaged.
Description
Technical field
The present invention relates to the preparation technology of foodstuff.
Technical background
Garlic is as medicine among the people and the existing long history of flavouring, in the garlic except that containing alliin, still contain active ingredients such as protein, fat, carbohydrate, multivitamin, trace elements of selenium and germanium and paddy Guang glycosides, have sterilization, strengthen immunologic function, has certain effect to preventing and treating multiple diseases such as atherosclerotic, coronary heart disease, hypertension, diabetes and cancer, but garlic has tedious garlic odour, hindered its application, for garlic is fully used, people study the garlic deodorizing technology.Japan special permission communique 48-16306 has reported that adding ethyoxyl in garlic removes the garlic stink with grease, but products obtained therefrom should not store for a long time, and the organic substance of bringing into has certain toxicity to body, so can only be as feed.Japan special permission communique 83-56622 is uncooked garlic and the menthol aqueous solution, and vinegar and chilli powder mixing be after pressurized treatments and reach the purpose of deodorization, but needs pressurized equipment, and the garlic taste that makes is not good.Now think and comparatively it is desirable to Japan's special permission communique 84-30064 report garlic juice is mixed with soya-bean oil, rape oil, stir, leave standstill, separate odorless garlic liquid, the nutritional labeling of garlic is not damaged, compare with uncooked garlic, the basic no change of composition, and easy and simple to handle, but whole operation needs carrying out below 10 ℃, and the product instability needs low tempertaure storage.
Above the whole bag of tricks is not to adopt pressurization, is exactly low temperature, and for deodorization process and the employed equipment of garlic brings certain difficulty, and products obtained therefrom stability is all relatively poor.
Summary of the invention
The purpose of this invention is to provide a kind ofly under normal temperature, normal pressure, only add the natural edible auxiliary material contain volatile oil, just can remove the deodorization process for garlics of garlic stink.
Contain compositions such as alliin, allinase, protein, fat, carbohydrate, multivitamin, trace element and paddy Guang glycosides in the garlic, garlic is under the broken situation of strip off crust, do not produce stink, only when being broken, under the effect of allinase and air, alliin is transformed into just generations " garlic odour " such as allicin, according to this mechanism, if before the material of generations such as allicin " garlic odour " forms, just destroy its formation condition, it is not formed, just do not produce naturally " garlic odour ".
Technology of the present invention is made up of following steps:
One, fresh garlic is cleaned, dried, add the natural edible volatile oil of 0.3-0.8%;
Two, at room temperature make the abundant mixing of above-mentioned raw materials, smash to pieces at a high speed, stirred 0.5-1 hour, room temperature was placed 24-48 hour;
Three, with step 2 gained mashed garlic emulsification, refining, make delicate flavour mashed garlic can;
Four, with step 2 gained mashed garlic, add multiple spice, make various odorless mashed garlic series of products.
Be to adopt the method that adds natural edible volatile oil in the present invention, at normal temperatures earlier with the garlic mixing, a superhigh speed is smashed to pieces again, when garlic is broken, allinase contained in the garlic promptly contacts with natural edible volatile oil, and destroyed, can not make alliin contained in the garlic be transformed into materials such as allicin again, thereby reach the purpose that makes garlic not produce " garlic odour ".
In step 1 of the present invention, be to add natural edible volatile oil, also can add the natural edible auxiliary material that contains volatile oil, its consumption is the 15-35% of garlic, this natural edible auxiliary material can be new fresh ginger, anise, fennel etc.
Beneficial effect
Technology overall process of the present invention is all carried out at normal temperatures and pressures, make that device therefor and operation are all comparatively simple, and do not destroy nutritional labeling and the distinctive local flavor of garlic, mouthfeel, in whole technical process, only add the natural edible auxiliary material, both as deodorant, itself be again edible material, kill two birds with one stone, add material, all be used, no waste material is discharged, and can be made into garlic sauce, garlic vinegar, garlic sauce, the smart honey of garlic, series of products such as garlic wine, products obtained therefrom are convenient to store and use, under the situation of adding preservative agent not, room temperature storage never degenerated in 2 years, delicious flavour, and garlic is aromatic strongly fragrant, do not stay garlic odour after the food, to staphylococcus aureus, shigella dysenteriaes etc. all have stronger bacteriostasis.
Embodiment
Be embodiments of the invention below:
Get 3 parts of fresh garlics, 1 part of fresh ginger, decortication respectively, flushing is dried fast, and at room temperature abundant mixing is smashed to pieces at a high speed, stirs 40 minutes, and room temperature was placed 24 hours, promptly obtained odorless mashed garlic.
The analysis of components value:
Alliin % moisture content % ash % lipides %
Fresh garlic 2.5 64.5 1.6 0.32
Odorless mashed garlic 2.2 64.2 1.7 0.30
1 part in above-mentioned odorless mashed garlic is added 1-2 edible oil or 8-12 part soy sauce or 9-13 part vinegar, leave standstill, filter, promptly get odorless garlic oil, odorless garlic soy sauce, odorless garlic vinegar, its residue adds an amount of bright capsicum, chilli and other spice, can be mixed with series of products such as the dried thick chilli sauce of odorless garlic, fresh chilli sauce, peanut butter, sesame paste, soya sauce.
Claims (3)
1. garlic deodorizing preparation technology is characterized in that being made up of following steps:
One, fresh garlic is cleaned, dried, add the natural edible volatile oil of 0.3-0.8%;
Two, at room temperature make the abundant mixing of above-mentioned raw materials, smash to pieces at a high speed, stirred 0.5～1 hour, room temperature was placed 24～48 hours;
Three, with step 2 gained mashed garlic emulsification, refining, make delicate flavour mashed garlic can;
Four, with step 2 gained mashed garlic, add multiple spice, make various odorless mashed garlic series of products.
2. according to the described technology of claim 1, it is characterized in that adding the natural edible auxiliary material that contains volatile oil in the step 1, its consumption is the 15-35% of garlic.
3. according to the described technology of claim 2, it is characterized in that described natural edible auxiliary material is new fresh ginger, anise, fennel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102502530A CN102283362A (en) | 2011-08-23 | 2011-08-23 | Process for preparing garlic by deodorizing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102502530A CN102283362A (en) | 2011-08-23 | 2011-08-23 | Process for preparing garlic by deodorizing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102283362A true CN102283362A (en) | 2011-12-21 |
Family
ID=45330341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102502530A Pending CN102283362A (en) | 2011-08-23 | 2011-08-23 | Process for preparing garlic by deodorizing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102283362A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518376A (en) * | 2017-09-30 | 2017-12-29 | 龚晓芳 | A kind of garlic sauce formulation and preparation method thereof |
-
2011
- 2011-08-23 CN CN2011102502530A patent/CN102283362A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518376A (en) * | 2017-09-30 | 2017-12-29 | 龚晓芳 | A kind of garlic sauce formulation and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111221 |