CN1273790A - Odourless garlic cloves - Google Patents
Odourless garlic cloves Download PDFInfo
- Publication number
- CN1273790A CN1273790A CN99115771A CN99115771A CN1273790A CN 1273790 A CN1273790 A CN 1273790A CN 99115771 A CN99115771 A CN 99115771A CN 99115771 A CN99115771 A CN 99115771A CN 1273790 A CN1273790 A CN 1273790A
- Authority
- CN
- China
- Prior art keywords
- condition
- time
- odourless
- garlic
- 30min
- 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
- 240000002234 Allium sativum Species 0.000 title claims abstract description 13
- 235000004611 garlic Nutrition 0.000 title claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 title claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 title claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 3
- 108090000790 Enzymes Proteins 0.000 claims abstract description 3
- 238000009928 pasteurization Methods 0.000 claims abstract description 3
- 230000002378 acidificating effect Effects 0.000 claims abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 5
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 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 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 229940037003 alum Drugs 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 229940101006 anhydrous sodium sulfite Drugs 0.000 claims 1
- 239000013078 crystal Substances 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000006855 networking Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
An odourless crystal garlic clove is prepared through immersing in water, high-temp deactivating enzyme, protecting original colour and crispness with strong acidic medium and pasteurization. Its advantages include no odour, moderate sour and sweet taste, and bacteria-killing function.
Description
The invention belongs to a kind of instant food, relate in particular to a kind of odourless garlic cloves instant food.
The present invention can keep that fungicide active ingredient rate (in allicin) reaches 16-50% in the garlic raw material.
The present invention proves that through Northwest Agricultural University's international networking query and search data the complete process technology of odourless garlic cloves belongs to international blank, and the world is not reported.
The objective of the invention is to be garlic deodorizing, make the distinctive stink of no garlic in the edible deutostoma of people.
Characteristics of the present invention:
1, outward appearance: garlic rice is pure white shinny, and the batching matrimony vine is orange, and shredded ginger is light yellow, and integral color is coordinated pleasing;
2, local flavor: inlet odorless, light sweet little acid;
3, quality: tender and crisp good to eat, hardness is suitable.
4, physical and chemical index; (1) salt content 〉=1.5%; (2) acid content 〉=0.5%; (3) bactericidal activity composition (in allicin) 〉=0.10%;
5, sanitary index: (1) coliform (individual/100g)≤30; (2) pathogenic bacteria must not detect.
The present invention finishes like this:
1, technological process; Garlic is selected materials, and---------immersion is deodorized, and---control water is weighed, and---blanching is gone out, and enzyme---temperature is soaked and protected look, and---salt oozes the sugar system, and---local flavor is pickled, and---------put in storage in aseptic packaging to lift the cylinder venting by pasteurize---constant temperature observation---finished product in the water logging peeling to cut base of a fruit distinguish
2, key problem in technology:
(1) deodorizes, protects crisp, inhibition brown stain
Adopt ordinary water to soak 48-72h, the blanching enzyme that goes out then, condition: citric acid 0.7-0.9%, hydrogen peroxide 2.0-2.5%, alum 0.10-0.12%, pH of mixed=2-3, t ℃ 〉=98 ℃, time 2-4min.
(2) temperature is soaked and is protected the look employing: citric acid 2.0-2.5%, sodium sulfite 0.04-0.06%, different V.C sodium 0.05-0.1%, pH of mixed=2-3, temperature control 50-60 ℃, control 5-30min in period.
(3) salt oozes the sugar system: refined salt 3%, and layering is sprinkled into, about 8-12h; High-quality sucrose 4.
3%, layering is assisted, about 8-12h.
(4) local flavor is pickled
1. garlic rice+soup stock=1+0.80
2. fill a prescription
A, sucrose 3.65-4.57%;
B, mixotrophism sweetener (A Shi Ba Tian-Li Li=1+1), 0.027-
0.032％；
C, salt 2.92-3.65%;
D, potassium sorbate 0.037-0.046%;
E, shredded ginger 1.62-1.72%;
F, citric acid 0.18-0.23%;
G, water 80.0-91.32%.
(5) prevent fat bag: adopt vacuum transparent bag packing (vacuum 0.092-0.095Mpa); The employing pasteurization (85 ℃, 30min.)
Claims (1)
- A kind of " odourless garlic cloves " instant food, its technical characterictic is: (1) high-temperature acidic enzyme that goes out, condition: pH=2-3 t ℃ 〉=98 ℃, time 2-4min; (2) protect crisp, press down look, condition: pH=2-3, t ℃ 〉=98 ℃, time 2-4min, alum 0.10-0.12%, hydrogen peroxide 2.0-2.5%.(3) temperature is soaked and is protected look, condition: pH=2-3, and anhydrous sodium sulfite 0.04-0.06% leads V.C sodium 0.05-0.1%, and t ℃=50-60 ℃, time=25-30min.(4) local flavor is pickled: 1. 2. fill a prescription A, sucrose 3.65-4.57% of garlic rice+soup stock=1+0.80; B, mixotrophism sweetener (A Shi Ba Tian-Li Li=1+1), 0.027-0.032%; C, salt 2.92-3.65%; D, potassium sorbate 0.037-0.046%; E, shredded ginger 1.62-1.72%; F, citric acid 0.18-0.23%; G, water 80.0-91.32%.(5) pasteurization is 85 ℃, 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99115771A CN1273790A (en) | 1999-05-13 | 1999-05-13 | Odourless garlic cloves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99115771A CN1273790A (en) | 1999-05-13 | 1999-05-13 | Odourless garlic cloves |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1273790A true CN1273790A (en) | 2000-11-22 |
Family
ID=5278685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99115771A Pending CN1273790A (en) | 1999-05-13 | 1999-05-13 | Odourless garlic cloves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1273790A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273469A (en) * | 2014-10-31 | 2015-01-14 | 贵州黄平美娘冲民族服饰有限公司 | Garlic product |
| CN104431907A (en) * | 2014-12-23 | 2015-03-25 | 湖北工业大学 | Fermented crystal garlic and preparation method thereof |
| CN104757368A (en) * | 2015-03-26 | 2015-07-08 | 开平健之源保健食品有限公司 | Health-care garlic product without garlic odor and production method thereof |
| US11493267B2 (en) | 2017-07-05 | 2022-11-08 | Lg Electronics Inc. | Refrigerator and method of controlling the same |
| US11662135B2 (en) | 2017-07-05 | 2023-05-30 | Lg Electronics Inc. | Refrigerator and method of controlling the same |
-
1999
- 1999-05-13 CN CN99115771A patent/CN1273790A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273469A (en) * | 2014-10-31 | 2015-01-14 | 贵州黄平美娘冲民族服饰有限公司 | Garlic product |
| CN104431907A (en) * | 2014-12-23 | 2015-03-25 | 湖北工业大学 | Fermented crystal garlic and preparation method thereof |
| CN104757368A (en) * | 2015-03-26 | 2015-07-08 | 开平健之源保健食品有限公司 | Health-care garlic product without garlic odor and production method thereof |
| US11493267B2 (en) | 2017-07-05 | 2022-11-08 | Lg Electronics Inc. | Refrigerator and method of controlling the same |
| US11662135B2 (en) | 2017-07-05 | 2023-05-30 | Lg Electronics Inc. | Refrigerator and method of controlling the same |
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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 |