CN108835554A - A kind of instant flavour garlic pieces and preparation method thereof - Google Patents
A kind of instant flavour garlic pieces and preparation method thereof Download PDFInfo
- Publication number
- CN108835554A CN108835554A CN201810701559.5A CN201810701559A CN108835554A CN 108835554 A CN108835554 A CN 108835554A CN 201810701559 A CN201810701559 A CN 201810701559A CN 108835554 A CN108835554 A CN 108835554A
- Authority
- CN
- China
- Prior art keywords
- parts
- garlic pieces
- garlic
- instant flavour
- preparation
- 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
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of instant flavour garlic pieces, including 65~70 parts of garlic pieces, 25~35 parts and 5~7 parts of seasoning of auxiliary material, preparation method includes：Fresh garlic is pre-processed, garlic pieces and auxiliary material are uniformly mixed and pickled, marinated rear lower temperature vacuum frying is pickled after mixing evenly then by the garlic pieces and flavoring for mixture after lower temperature vacuum frying, and packaging sterilizing is to get the instant flavour garlic pieces；Instant flavour garlic pieces of the invention is full of nutrition, crispy in taste, unique flavor, delicious and crisp and it is oiliness, the advantages of having dehydrated food and fried food concurrently and easy to carry, storage property is good, can effectively mitigate or even avoid harm brought by fat rancidity, enzymatic browning and other oxidation deteriorations etc..
Description
Technical field
The present invention relates to food processing field, it is related to a kind of ready-to-eat food and preparation method thereof, more particularly to a kind of instant
Flavor garlic pieces and preparation method thereof.
Background technique
Garlic also known as garlic, garlic, giant garlic, only garlic etc. are the bulb of liliaceous plant garlic.Garlic it is many kinds of,
According to the difference of garlic skin color, white skin garlic and purple garlic can be divided into；According to garlic clove how much, and big valve kind and valvula kind can be divided into.Garlic battalion
Support abundant, every 69.8 grams of 100 grams of garlic moisture contents, 4.4 grams of protein, 0.2 gram of fat, 23.6 grams of carbohydrate, 5 milli of calcium
Gram, 44 milligrams of phosphorus, 0.4 milligram of iron, 3 milligrams of vitamin C.In addition, also containing thiamine, riboflavin, niacin, allicin, lemon
The microelements such as aldehyde and selenium and germanium.Garlic is containing about 0.2% volatile oil, and main component is allicin in oil, and there is sterilization to make
Be alliin contained in garlic is generated by the effect hydrolysis of big allinase, also containing a variety of allyls, propyl and methyl composition
Sulfide compound etc..Moreover, " the garlic amine " that contains in garlic, can promote the growth and development of child's brain cell, to the benefit of brain
Place is much stronger than B family vitamin.Studies have shown that garlic have strong disinfecting, prevention and treatment cardiovascular and cerebrovascular disease, anti-curing oncoma and cancer,
Reduce blood glucose, prevention diabetes, toxin-expelling intestine-cleaning, prevention gastrointestinal disease and other effects.
Currently, the edible processing of China garlic, based on traditional garlic products or primary processed items, such as pickling garlic freezes
Garlic, drying garlic pieces etc., garlic processing technology is backward, product is single, and high value added product is even more very few, and cannot be big
Amount is edible.
Summary of the invention
In view of this, the present invention provides a kind of instant flavour garlic pieces and preparation method thereof, it is de- by lower temperature vacuum frying
Water technology prepares instant flavour garlic pieces, to reach the garlic products of exploitation high added value and promote garlic industrialized development
Purpose.
To achieve the goals above, the present invention adopts the following technical scheme that：
A kind of instant flavour garlic pieces includes the raw material of following parts by weight：65~70 parts of garlic pieces, 25~35 parts of auxiliary material and adjust
5~7 parts of taste substance；
Auxiliary material includes the component of following parts by weight：5~8 parts of edible salt, 10~20 parts of xylitol, 5~10 parts of monosodium glutamate and
60~80 parts of water；
Different seasonings can be added in the feed according to mouthfeel difference, flavoring with beef flavor includes the group of following parts by weight
Point：25~30 parts of powdered beef, 5~12 parts of Chinese anise, 5~12 parts of cassia bark, 6~8 parts of Chinese prickly ash, 4~7 parts of cloves and honey 15~
25 parts；Tomato seasoning includes the component of following parts by weight：10~20 parts of maltose, 15~30 parts of tomato meal；Spiced salt taste tune
Taste substance includes the component of following parts by weight：10~15 parts of zanthoxylum powder, 10~20 parts of fennel powder, 5~15 parts of chilli powder, cumin powder
20~25 parts.
The beneficial effects of the present invention are：Instant flavour garlic pieces of the invention is full of nutrition, crispy in taste, unique flavor,
Delicious and crisp and oiliness, the advantages of having dehydrated food and fried food concurrently and easy to carry, storage property is good, effectively can mitigate or even avoid
It is endangered brought by fat rancidity, enzymatic browning and other oxidation deteriorations etc..
The present invention also provides a kind of preparation methods of instant flavour garlic pieces, include the following steps：
Step 1) pre-processes fresh garlic, i.e., the garlic with a thickness of 2~4mm will be cut into after fresh garlic peeling cleaning
Piece, -15~-25 DEG C of 48~72h of freezing after garlic pieces is sterilized with 100 DEG C of 3~5min of boiling water blanching；
Step 2) thaws the garlic pieces after freezing, mixes garlic pieces and auxiliary material by parts by weight described in claim 1
Marinated 25~35min is uniformly carried out, lower temperature vacuum frying after pickling is then allowed to stand 5~10min of de-oiling；
Step 3) by parts by weight described in claim 1 by the garlic pieces and flavoring for mixture after lower temperature vacuum frying,
2~6h is pickled after mixing evenly；
Step 4) is by the garlic pieces packaging sterilizing after marinated to get the instant flavour garlic pieces.
The oil content of vacuum low-temperature frying product and type, initial aqueous rate, preprocess method, the vacuum degree, oil of material
Fried temperature and time, deoiling treatment etc. are related, in order to improve the quality of product to the greatest extent, it is general it is fried before will be into
Row pretreatment can inhibit enzymatic browning, the color for protecting material, increase material solid content, improve product puffed degree, together
When predrying slough portion of water, the oil content of product can be reduced.Garlic pieces surface after freezing processing has uniform hole, leaching
Stain processing improves the puffed degree of garlic pieces, and impregnation concentration is higher, dip time is longer, and oil content is lower, and product quality is most
Good, freezing parameter influences very little to oil content and moisture content.
The beneficial effects of the invention are that：Preparation method of the invention is easy to operate, mild condition, prepared garlic pieces oil-containing
Rate is low, nutritive loss is small, without acid, crispy in taste, unique flavor, be suitable for large amounts of food.
Further, the temperature of lower temperature vacuum frying is 85~90 DEG C, vacuum degree is 0.09MPa~0.1MPa, deep-fat frying time
For 20~30min, preferably 90 DEG C of temperature, vacuum degree 0.09MPa frying 20min.
It is further had the beneficial effect that using above-mentioned：The optimum process of different material vacuum low-temperature fryings is different, this master
If the present invention is by a large amount of as caused by the component contents such as the shape size of material, moisture content, carbohydrate difference
Experiment has determined the above parameter, to guarantee the taste and flavor of instant flavour garlic pieces.
Detailed description of the invention
Fig. 1 is preparation technology flow chart of the present invention
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description.
Embodiment 1
Instant flavour garlic pieces includes garlic pieces 65g, auxiliary material and seasoning；
Auxiliary material includes：Edible salt 3g, xylitol 7g, monosodium glutamate 3.5g and water 21g；
Seasoning includes：Powdered beef 1.5g, Chinese anise 0.5g, cassia bark 0.5g, Chinese prickly ash 0.8g, cloves 0.2g and honey
1g。
Preparation method is：
Step 1) pre-processes fresh garlic, i.e., the garlic pieces with a thickness of 3mm will be cut into after fresh garlic peeling cleaning,
- 20 DEG C of freezing 48h after garlic pieces is sterilized with 100 DEG C of boiling water blanching 3min；
Step 2) thaws the garlic pieces after freezing, and garlic pieces and auxiliary material are uniformly mixed and carry out marinated 30min, after pickling
Lower temperature vacuum frying 20min under conditions of temperature is 90 DEG C, vacuum degree is 0.09MPa, is then allowed to stand de-oiling 10min；
Garlic pieces and flavoring for mixture after lower temperature vacuum frying is pickled 3h by step 3) after mixing evenly；
Step 4) is by the garlic pieces packaging sterilizing after marinated to get the instant flavour garlic pieces.
Embodiment 2
Instant flavour garlic pieces includes garlic pieces 70g, auxiliary material and seasoning；
Auxiliary material includes：Edible salt 4g, xylitol 6.5g, monosodium glutamate 3.5g and water 25g；
Seasoning includes：Maltose 1g, tomato meal 3g
Instant flavour garlic pieces is made in the above raw material with the preparation method in embodiment 1.
Embodiment 3
Instant flavour garlic pieces includes garlic pieces 67g, auxiliary material and seasoning；
Auxiliary material includes：Edible salt 5g, xylitol 10g, monosodium glutamate 5g and water 30g；
Seasoning includes：Zanthoxylum powder 1.5g, fennel powder 1.5g, chilli powder 0.5g, cumin powder 3g；
Instant flavour garlic pieces is made in the above raw material with the preparation method in embodiment 1.
Embodiment 4
Instant flavour garlic pieces includes garlic pieces 70g, auxiliary material and seasoning；
Auxiliary material includes：Edible salt 7g, xylitol 9g, monosodium glutamate 5g and water 25g；
Seasoning includes：Maltose 1.8g, tomato meal 2g；
Instant flavour garlic pieces is made in the above raw material with the preparation method in embodiment 1.
Embodiment 5
Instant flavour garlic pieces includes 65~70g of garlic pieces, auxiliary material and seasoning；
Auxiliary material includes：Edible salt 5g, xylitol 10g, monosodium glutamate 5g and water 30g；
Seasoning includes：Powdered beef 1g, Chinese anise 0.5g, cassia bark 0.5g, Chinese prickly ash 0.8g, cloves 0.2g and honey 1g；
Instant flavour garlic pieces is made in the above raw material with the preparation method in embodiment 1.
Subjective appreciation
By 20 people to product carry out sensory evaluation, crisp degree, mouthfeel, appearance, be subjected in terms of to embodiment
Instant flavour garlic pieces prepared by 1-5 carries out overall merit, and scoring of advancing, full marks 10 divide.Scoring is referring to shown in table 1.
1 subjective appreciation table of table
| Project | Crisp degree | Mouthfeel | Appearance | Acceptable degree | Scoring |
| Embodiment 1 | It is very crisp | Without greasy feeling | Completely | Very well | 10.0 |
| Embodiment 2 | It is crisp | Without greasy feeling | Completely | Very well | 10.0 |
| Embodiment 3 | It is crisp | Without greasy feeling | Completely | Very well | 9.0 |
| Embodiment 4 | It is more crisp | Without greasy feeling | Completely | Very well | 8.0 |
| Embodiment 5 | It is crisp | Without greasy feeling | Completely | Very well | 9.0 |
As shown in Table 1, instant flavour garlic pieces crispy in taste of the invention, unique flavor, delicious and crisp and it is oiliness
Above-described embodiment is only a part of the embodiment of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Claims (10)
1. a kind of instant flavour garlic pieces, which is characterized in that the garlic pieces is made of the raw material of following parts by weight：Garlic pieces 65~70
Part, 25~35 parts and 5~7 parts of seasoning of auxiliary material.
2. a kind of instant flavour garlic pieces according to claim 1, which is characterized in that the auxiliary material includes following parts by weight
Component：5~8 parts of edible salt, 10~20 parts of xylitol, 5~10 parts and 60~80 parts of water of monosodium glutamate.
3. a kind of instant flavour garlic pieces according to claim 1, which is characterized in that the seasoning includes following parts by weight
Several components：25~30 parts of powdered beef, 5~12 parts of Chinese anise, 5~12 parts of cassia bark, 6~8 parts of Chinese prickly ash, 4~7 parts of cloves and bee
15~25 parts of honey.
4. a kind of instant flavour garlic pieces according to claim 1, which is characterized in that the seasoning includes following parts by weight
Several components：10~20 parts of maltose, 15~30 parts of tomato meal.
5. a kind of instant flavour garlic pieces according to claim 1, which is characterized in that the seasoning includes following parts by weight
Several components：10~15 parts of zanthoxylum powder, 10~20 parts of fennel powder, 5~15 parts of chilli powder, 20~25 parts of cumin powder.
6. a kind of preparation method of instant flavour garlic pieces, which is characterized in that the preparation method comprises the following steps：
Step 1) weighs each raw material by the parts by weight of raw material described in any one of claim 1 to the 5 instant flavour garlic pieces, will be new
Fresh garlic carries out pretreatment and garlic pieces is made；
Garlic pieces and auxiliary material are uniformly mixed and pickle by step 2), lower temperature vacuum frying after pickling；
Step 3), by the garlic pieces and flavoring for mixture after lower temperature vacuum frying, is stirred by parts by weight described in claim 1
It is marinated after uniformly；
Step 4) is by the garlic pieces packaging sterilizing after marinated to get the instant flavour garlic pieces.
7. a kind of preparation method of instant flavour garlic pieces according to claim 6, which is characterized in that the pretreated behaviour
As：The garlic pieces with a thickness of 2~4mm will be cut into after fresh garlic peeling cleaning, by garlic pieces with 100 DEG C of 3~5min of boiling water blanching
- 15 after disinfection~-25 DEG C of 48~72h of freezing.
8. a kind of preparation method of instant flavour garlic pieces according to claim 6, which is characterized in that salt down described in step 2)
The time of system is 25~35min.
9. a kind of preparation method of instant flavour garlic pieces according to claim 6, which is characterized in that the cryogenic vacuum oil
Fried operation is：Under conditions of temperature is 85~90 DEG C, vacuum degree is 0.09MPa~0.1MPa lower temperature vacuum frying 20~
30min is then allowed to stand 5~10min of de-oiling.
10. a kind of preparation method of instant flavour garlic pieces according to claim 6, which is characterized in that described in step 3)
The marinated time is 2~6h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810701559.5A CN108835554A (en) | 2018-06-29 | 2018-06-29 | A kind of instant flavour garlic pieces and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810701559.5A CN108835554A (en) | 2018-06-29 | 2018-06-29 | A kind of instant flavour garlic pieces and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108835554A true CN108835554A (en) | 2018-11-20 |
Family
ID=64200963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810701559.5A Pending CN108835554A (en) | 2018-06-29 | 2018-06-29 | A kind of instant flavour garlic pieces and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108835554A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63294755A (en) * | 1987-05-26 | 1988-12-01 | Bunichi Nomura | Production of garlic snack |
| US20050153042A1 (en) * | 2004-01-08 | 2005-07-14 | The Garlic Company | Processed garlic pieces |
| CN102178186A (en) * | 2011-04-06 | 2011-09-14 | 食品行业生产力促进中心 | Garlic leisure food processing method |
| CN103082221A (en) * | 2011-11-07 | 2013-05-08 | 强茂实业有限公司 | The preparation method of garlic flakes |
| CN105285797A (en) * | 2015-11-11 | 2016-02-03 | 江苏徐淮地区徐州农业科学研究所 | Processing method of composite-flavored ready-to-eat VF garlic slices |
| CN107495080A (en) * | 2017-09-13 | 2017-12-22 | 徐州黎明食品有限公司 | A kind of preparation method of instant flavour garlic pieces |
-
2018
- 2018-06-29 CN CN201810701559.5A patent/CN108835554A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63294755A (en) * | 1987-05-26 | 1988-12-01 | Bunichi Nomura | Production of garlic snack |
| US20050153042A1 (en) * | 2004-01-08 | 2005-07-14 | The Garlic Company | Processed garlic pieces |
| CN102178186A (en) * | 2011-04-06 | 2011-09-14 | 食品行业生产力促进中心 | Garlic leisure food processing method |
| CN103082221A (en) * | 2011-11-07 | 2013-05-08 | 强茂实业有限公司 | The preparation method of garlic flakes |
| CN105285797A (en) * | 2015-11-11 | 2016-02-03 | 江苏徐淮地区徐州农业科学研究所 | Processing method of composite-flavored ready-to-eat VF garlic slices |
| CN107495080A (en) * | 2017-09-13 | 2017-12-22 | 徐州黎明食品有限公司 | A kind of preparation method of instant flavour garlic pieces |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| KR20160026798A (en) | A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same | |
| CN107581458B (en) | Special barbecue sauce for black pepper beefsteak and preparation method thereof | |
| CN103815416B (en) | A kind ofly fully utilize the method that serial porcupine meat food produced by porcupine informal voucher meat | |
| CN107495300B (en) | Spicy barbecue sauce and preparation method thereof | |
| KR101750216B1 (en) | A seasoning meat for a soy sauce bulgogi and the making method thereof | |
| CN105192733A (en) | Spicy and hot beef food and making method thereof | |
| KR100455994B1 (en) | Manufacturing method of the functional seasoned laver and seasoned laver thereof | |
| CN110432439A (en) | A kind of ripening at low temperature beefsteak and its processing method | |
| KR102091253B1 (en) | Processed meat containing and lotus and manufacturing method thereby | |
| CN108835554A (en) | A kind of instant flavour garlic pieces and preparation method thereof | |
| KR102037760B1 (en) | Manufacturing method for pasta of dried herb and pasta of dried herb manufactured by the same | |
| CN107581582B (en) | Spicy barbecue sauce and preparation method thereof | |
| KR20110045315A (en) | Odae lamb, method of manufacturing Oyang Seafood Steamed Rice and Seafood Steamed Rice using the same | |
| KR20210120455A (en) | Method for manufacturing seasoned seaweed with improved nutritional functionality and seasoned seaweed produced by the manufacturing method | |
| KR102600787B1 (en) | Spicy Chicken Soup Containing Medicinal Herbs, and Method for Manufacturing the Same | |
| CN115736194B (en) | Tea smoked and marinated food capable of being stored at normal temperature, preparation method and application | |
| KR102738085B1 (en) | porridge cooking method | |
| KR102319446B1 (en) | Squid Sundae, and Method for Manufacturing the Same | |
| KR102049063B1 (en) | Method for manufacturing chicken processed foods for chicken tender and chicken processed foods for chicken tender thereof | |
| CN108514105A (en) | A kind of edible mushroom deep working method | |
| KR100935370B1 (en) | Cooking method of kelp ingredient for kelp rice the kelp ingredient, and boiled rice adding the kelp ingredient | |
| CN107495138A (en) | A kind of spicy beef jerky and preparation method thereof | |
| CN104757571A (en) | Preparation method of pumpkin goose meat | |
| CN106889469A (en) | A kind of processing method of porcupine meat product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181120 |
|
| RJ01 | Rejection of invention patent application after publication |