CN104366338A - Processing process of fragrant and crispy sliced garlic - Google Patents
Processing process of fragrant and crispy sliced garlic Download PDFInfo
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- CN104366338A CN104366338A CN201410679202.3A CN201410679202A CN104366338A CN 104366338 A CN104366338 A CN 104366338A CN 201410679202 A CN201410679202 A CN 201410679202A CN 104366338 A CN104366338 A CN 104366338A
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 63
- 238000012545 processing Methods 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 7
- 230000008569 process Effects 0.000 title claims abstract description 7
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 63
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 11
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 7
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 7
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000001630 malic acid Substances 0.000 claims abstract description 6
- 235000011090 malic acid Nutrition 0.000 claims abstract description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 5
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 5
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 5
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 5
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 3
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- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 8
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- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
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- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
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- 239000008103 glucose Substances 0.000 description 2
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- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 240000004510 Agastache rugosa Species 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017443 Hedysarum boreale Nutrition 0.000 description 1
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- 102000004877 Insulin Human genes 0.000 description 1
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- 241000234280 Liliaceae Species 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 1
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- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 description 1
- 229940080345 gamma-cyclodextrin Drugs 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
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
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- 229940043353 maltol Drugs 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
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- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- GGYFMLJDMAMTAB-UHFFFAOYSA-N selanylidenelead Chemical compound [Pb]=[Se] GGYFMLJDMAMTAB-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing process of fragrant and crispy sliced garlic and belongs to the field of food processing. The processing process is characterized by adopting a formula which comprises the following materials: 100% of garlic head, 0.8% of beta-cyclodextrin, 45% of maltose, 32-35% of acetic acid, 0.06-5% of sodium benzoate and proper amount of jasmine, malic acid and strawberry essence. The processing process comprises the following flows of: selecting materials, cutting into pedicles, splitting into halves, peeling, cleaning, slicing, soaking, bleaching, pretreating, vacuumizing, drying, flavoring, cooling, grading and packaging. The processing process disclosed by the invention has the beneficial effects that a product is complete in color and fragrance, is fragrant, crispy and tender, is unique in flavor and has specific fragrance and piquancy of the garlic; the product is high in nutritional value, is rich in multiple nutritional substances, is beneficial to promoting the metabolism of a human body and enhancing the immunity of the human body, also has the effects of sterilizing, detoxifying, reducing blood sugar and preventing and resisting cancers, and is a green, healthy, nutritional and delicious health food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing technology of crisp-fried garlic pieces.
Background technology
Garlic, belongs to Liliaceae allium, is used as medicine with bulb.Garlic is oblate spheroid or short taper shape, and there are canescence or light brown film quality firecoat in outside, peels off scale leaf, inside has 6-10 garlic clove, and wheel is born in around scape, and basal part of stem plate-like, has most fibrous root.Each garlic clove outsourcing film, peels off film, namely sees the scale of white, plump succulence.Have strong garlic odour, taste is pungent.Garlic has powerful sterilizing ability, can eliminate the germ in intrusive body, is the one that in the natural plants found at present, antibacterial action is the strongest.It also helps Cobastab
1absorption, promote that the metabolism of carbohydrate is with produce power, and fatigue-relieving.Another very important effect of garlic is exactly promote immunity, wherein contained lead selenide also has antioxidation, and containing " garlic amine " in garlic, this material is to the benefit of brain manyfold stronger than Cobastab, allow children eat a little green onion garlic more at ordinary times, growing of brain cell can be made more active.The elements such as the germanium in garlic and selenium can the growth of inhibition tumor cell and cancer cell, and experiment finds, the crowd that cancer incidence is minimum is exactly the crowd that in blood, selenium content is the highest.National Cancer tissue is thought, in the plant of the anticancer potentiality of whole world most, what rank first is garlic.Garlic can promote the secretion of insulin, increases histocyte to the absorption of glucose, improves human glucose tolerance, reduce blood sugar level in body rapidly, and can kill the various germs because of infection-induced diabetes, thus effective prevention and therapy diabetes.Garlic can also prevent the fat deposition in cardiovascular and cerebrovascular, the metabolism of induced tissue fat inside, remarkable increase FA, reduces cholesterol, suppresses hematoblastic gathering, reduce PC, increase arteriolar expansion ratio, impel vasodilation, regulate blood pressure, increase the permeability of blood vessel, thus suppress formation and the prevention of arterial sclerosis of thrombus.
Garlic is used as flavouring usually, and economic benefit is low, for being processed into the comprehensive utilization that crisp-fried garlic pieces can realize garlic raw material, and being convenient to store, improving its economic worth, simultaneously also for the deep processing of garlic provides a new way.
Summary of the invention
The object of the invention is to solve the low problem of garlic economy benefit, a kind of processing technology of crisp-fried garlic pieces is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of processing technology of crisp-fried garlic pieces, it is characterized in that: the formula of employing is the head of garlic 100%, beta-schardinger dextrin-0.8%, maltose 45%, acetic acid 32-35%, Sodium Benzoate 0.065% and appropriate jasmine, malic acid, strawberry essence, its processing process is the → Qie Di that selects materials, distinguish → decortication → cleaning → section → immersion, rinsing → pretreatment → vacuum → drying → blending → cooling → classification → packaging, concrete operation step is:
(1) select materials: select bulb maturation, coat is complete, free from insect pests is gone rotten and meat is pure white, acid the is sufficient head of garlic as raw material;
(2) Qie Di, distinguish: first with the stalk cutter excision garlic base of a fruit, then by its distinguish;
(3) peel: garlic clove is poured in the decorticating agent solution be made into by inorganic solvent and surface reactive material, at 40-45 DEG C, soak 5-8 minute, pull out, use clear water rinsed clean;
(4) cut into slices: garlic clove is sloughed adventitia, with the section of slicer band water, slice thickness is 2-4mm;
(5) immersion, rinsing: garlic pieces is poured in the ozonidate solution be made up of the acetic acid of 35%, the beta-schardinger dextrin-of 0.8% and appropriate magnesium chloride, soak 4-6 hour at 52-56 DEG C, pull out, then use clear water rinsing;
(6) pretreatment: the Fructus Hordei Germinatus liquid glucose of first preparation 45% in storage sugar bowl, add appropriate sodium chloride, malic acid, calcium magnesium salts, osmanthus concrete, jasmine, and add the Sodium Benzoate of 0.065%, through milling treatment of colloid after mixing, then deodorized garlic slices is put into vacuum impregnation tank, airtight be evacuated to 0.5-0.7MPa after, open liquid glucose switch, spray into liquid glucose, maintain 23-28 minute, inflate 60 minutes;
(7) vacuum drying: by pretreated garlic pieces at vacuum 0.065MPa, carries out vacuum drying at temperature 45-48 DEG C, and drying time is 4-5 hour;
(8) blending: spray strawberry essence with flavoring machine to the garlic pieces smoked, obtain the delicious and crisp garlic skin of strawberry fruity;
(9) divide grade packaged: by after blending garlic pieces cooling after, carry out classification, weighing and bagging, carry out vacuumizing-inflating packing with composite plastic film.
Beneficial effect: product look perfume (or spice) of the present invention is various, and crisp-fried is tender and crisp, unique flavor, has the distinctive delicate fragrance of garlic and pungent; This product not only nutritive value is very high, be rich in multiple nutrients material, be conducive to the metabolism promoting human body, strengthen body immunity, also having sterilization toxin expelling, reduce effect of blood sugar and cancer-resisting, is the health preserving health-care food of a kind of green health, nutrition delicious food.
Detailed description of the invention
Embodiment 1
:
A processing technology for crisp-fried garlic pieces, concrete operation step is:
(1) select materials: select bulb maturation, coat is complete, free from insect pests is gone rotten and meat is pure white, acid the is sufficient head of garlic as raw material;
(2) Qie Di, distinguish: first with the stainless steel knife excision garlic base of a fruit, then by its distinguish;
(3) peel: garlic clove is poured in the decorticating agent solution be made into by inorganic solvent and surface reactive material, soak 10 minutes at 52 DEG C, pull out, use clear water rinsed clean;
(4) cut into slices: garlic clove is sloughed adventitia, with the section of slicer band water, slice thickness is 5-6mm;
(5) immersion, rinsing: garlic pieces poured in the ozonidate solution be made up of the vinegar of 45%, the gamma-cyclodextrin of 0.2% and appropriate magnesium chloride, 25-30 minute is boiled in heating, pulls out, then uses clear water rinsing;
(6) pretreatment: the fructose liquid of first preparation 62% in storage sugar bowl, add appropriate sodium chloride, citric acid, calcium magnesium salts, extract of licorice root, wrinkled giant hyssop, and add the potassium sorbate of 0.23%, through milling treatment of colloid after mixing, then deodorized garlic slices is put into vacuum impregnation tank, airtight be evacuated to 1.2MPa after, open liquid glucose switch, spray into liquid glucose, maintain 37-40 minute, inflate 56 minutes;
(7) vacuum drying: by pretreated garlic pieces at vacuum 0.27MPa, carries out vacuum drying at temperature 65 DEG C, and drying time is 5-7 hour;
(8) blending: spray grape essence with flavoring machine to the garlic pieces smoked, obtain the delicious and crisp garlic skin of grape fruity;
(9) divide grade packaged: by after blending garlic pieces cooling after, carry out classification, weighing and bagging, carry out vacuumizing-inflating packing with composite plastic film.
Embodiment 2
:
A processing technology for crisp-fried garlic pieces, concrete operation step is:
(1) select materials: select bulb maturation, coat is complete, free from insect pests is gone rotten and meat is pure white, acid the is sufficient head of garlic as raw material;
(2) Qie Di, distinguish: first with the stalk cutter excision garlic base of a fruit, then by its distinguish;
(3) peel: garlic clove is poured in the decorticating agent solution be made into by inorganic solvent and surface reactive material, soak 15 minutes at 60 DEG C, pull out, use clear water rinsed clean;
(4) cut into slices: garlic clove is sloughed adventitia, with the section of slicer band water, slice thickness is 5mm;
(5) immersion, rinsing: garlic pieces is poured in the ozonidate solution be made up of the acetic acid of 42%, the beta-schardinger dextrin-of 0.5% and appropriate magnesium chloride, soak 2-3 hour at 40-45 DEG C, pull out, then use clear water rinsing;
(6) pretreatment: the sucrose liquid of first preparation 65% in storage sugar bowl, add appropriate sodium chloride, malic acid, calcium magnesium salts, stevia rebaudianum syrup, purple perilla, and add the sodium Diacetate of 0.32%, through milling treatment of colloid after mixing, then deodorized garlic slices is put into vacuum impregnation tank, airtight be evacuated to 0.03MPa after, open liquid glucose switch, spray into liquid glucose, maintain 5-8 minute, inflate 28 minutes;
(7) vacuum drying: by pretreated garlic pieces at vacuum 0.046MPa, carries out vacuum drying at temperature 56 DEG C, and drying time is 10-12 hour;
(8) blending: spray maltol with flavoring machine to the garlic pieces smoked, obtain the delicious and crisp garlic skin of caramel;
(9) divide grade packaged: by after blending garlic pieces cooling after, carry out classification, weighing and bagging, carry out vacuumizing-inflating packing with composite plastic film.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the processing technology of a crisp-fried garlic pieces, it is characterized in that: the formula of employing is the head of garlic 100%, beta-schardinger dextrin-0.8%, maltose 45%, acetic acid 32-35%, Sodium Benzoate 0.065% and appropriate jasmine, malic acid, strawberry essence, its processing process is the → Qie Di that selects materials, distinguish → decortication → cleaning → section → immersion, rinsing → pretreatment → vacuum → drying → blending → cooling → classification → packaging, concrete operation step is:
(1) select materials: select bulb maturation, coat is complete, free from insect pests is gone rotten and meat is pure white, acid the is sufficient head of garlic as raw material;
(2) Qie Di, distinguish: first with the stalk cutter excision garlic base of a fruit, then by its distinguish;
(3) peel: garlic clove is poured in the decorticating agent solution be made into by inorganic solvent and surface reactive material, at 40-45 DEG C, soak 5-8 minute, pull out, use clear water rinsed clean;
(4) cut into slices: garlic clove is sloughed adventitia, with the section of slicer band water, slice thickness is 2-4mm;
(5) immersion, rinsing: garlic pieces is poured in the ozonidate solution be made up of the acetic acid of 35%, the beta-schardinger dextrin-of 0.8% and appropriate magnesium chloride, soak 4-6 hour at 52-56 DEG C, pull out, then use clear water rinsing;
(6) pretreatment: the Fructus Hordei Germinatus liquid glucose of first preparation 45% in storage sugar bowl, add appropriate sodium chloride, malic acid, calcium magnesium salts, osmanthus concrete, jasmine, and add the Sodium Benzoate of 0.065%, through milling treatment of colloid after mixing, then deodorized garlic slices is put into vacuum impregnation tank, airtight be evacuated to 0.5-0.7MPa after, open liquid glucose switch, spray into liquid glucose, maintain 23-28 minute, inflate 60 minutes;
(7) vacuum drying: by pretreated garlic pieces at vacuum 0.065MPa, carries out vacuum drying at temperature 45-48 DEG C, and drying time is 4-5 hour;
(8) blending: spray strawberry essence with flavoring machine to the garlic pieces smoked, obtain the delicious and crisp garlic skin of strawberry fruity;
(9) divide grade packaged: by after blending garlic pieces cooling after, carry out classification, weighing and bagging, carry out vacuumizing-inflating packing with composite plastic film.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410679202.3A CN104366338A (en) | 2014-11-25 | 2014-11-25 | Processing process of fragrant and crispy sliced garlic |
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| CN201410679202.3A CN104366338A (en) | 2014-11-25 | 2014-11-25 | Processing process of fragrant and crispy sliced garlic |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146027A (en) * | 2015-08-08 | 2015-12-16 | 明毅强 | Making method of dried passion fruit slices |
| CN106721937A (en) * | 2016-12-01 | 2017-05-31 | 安徽国瑞食品有限公司 | Local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface |
-
2014
- 2014-11-25 CN CN201410679202.3A patent/CN104366338A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 刘建平，等: "《中小型企业蔬菜加工实用技术》", 31 January 2010, 中国农业出版社 * |
| 董淑炎: "《小食品生产加工7步赢利 蔬菜卷》", 31 January 2009, 化学工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146027A (en) * | 2015-08-08 | 2015-12-16 | 明毅强 | Making method of dried passion fruit slices |
| CN106721937A (en) * | 2016-12-01 | 2017-05-31 | 安徽国瑞食品有限公司 | Local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface |
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