Garlic products processing technology
Core Tip: Garlic is spicy and has a pungent odor. The family uses it more for cooking because it has the effect of sterilizing and inhibiting the growth of bacteria. It can also be used as medicine. If we can remove the spicy odor of garlic, according to process requirements, processed into a new type of health food, the market prospects are good, the economic benefits are considerable.
Garlic is spicy and has a pungent odor. The family uses it more for cooking because it has the effect of sterilizing and inhibiting the growth of bacteria. It can also be used as medicine. If we can remove the spicy odor of garlic, according to process requirements, processed into a new type of health food, the market prospects are good, the economic benefits are considerable.
One, garlic sprouts
raw material. Choose mature, dry, non-wormy, mildew-free, non-degraded garlic with a complete coat.
rinsing. Place the peeled garlic clove in a bamboo basket, rinse it with water, and place it in a cool, ventilated, clean, dustproof, air-permeable container.
Deodorization. First tea juice, the method is: according to tea and boiling water ratio of 1:70, the tea soaked for 1-2 hours, filtered to obtain tea juice. Then use tea cooking method to remove garlic odor, the method is: According to the ratio of tea and garlic 1:3, the garlic boiled for about 5 minutes, remove and drain, and appropriate drying, followed by rinsing with water.
drying. The odor-removing garlic granules are placed in a baking room to increase the toughness of the garlic granules. The drying room temperature is controlled at about 60 degrees, and baking is performed for 20 minutes.
Sugar stains. The boiled orange juice is boiled and poured into garlic. After boiled for 5 minutes, it is then macerated for 12-24 hours. The second canary is boiled, boiled for 5 minutes, and the sugar is continued for 8-12 hours.
bake. Remove the garlic and send it to the drying room (control the temperature below 60°C) to bake for 12-18 hours.
Second, garlic drink
raw material. Choose thin, petiole, and unmalted dry garlic.
deal with. The garlic was sorted, stripped, plucked, rinsed with water, and blanched in boiling water for 5 minutes to purify allicinase in the garlic tissue.
Deodorization. After the blanched garlic, the ratio of water to water was 1:1, and the garlic juice was pasted into a stainless steel container. According to the feed water ratio of 1:2, 27% ethanol solution is added, or 1%-15% edible oil (bean oil or peanut oil) is added, and soaked in a greenhouse (25-30° C.) for 48 hours.
filter. The deodorized garlic slurry was poured into a reaction tank equipped with a stirrer and stirred for 40 minutes at a speed of 1700 rpm, then allowed to stand for 5 days, and was separated and filtered to obtain a pale brown translucent supernatant liquid, which was odorless Garlic juice drink.
Third, garlic wine
raw material. Use garlic, rice bran and tea powder as raw materials.
mixing. In 40-60 kilograms of peeled garlic, add 14-20 kilograms of stir-fry brown rice with scented rice bran. Stir well and steam for 20-40 minutes. After the garlic is soft, add 7-- 15 kg of tea powder, mixed and crushed and placed in a sealed container.
Dissolved. Add 3-4 liters of mild liquor at 40-60 degrees to the container, completely sealed, and store at room temperature for 1- 2 months to dissolve the active ingredients of the garlic in the wine.
filter. The immersed liquid is filtered, the filter residue is extracted by pressing method, and the resulting oil is mixed with the filtrate, which is an odor-free garlic wine.
Fourth, garlic powder
raw material. Choose mature garlic with complete cleanness, bright color, and no rotten spoilage as raw material.
slice. Garlic petal pedicle, gel coat, wash with water, drain the water and put it into the slicer, cut into garlic slices with a thickness of about 1.6 mm, or cut it manually. Wash the colloidal liquid quickly with water, remove the garlic pieces and put them into a centrifuge for about 2 minutes.
drying. The dehydrated garlic pieces are fed into a drying room at a temperature of 50-55°C for 6-7 hours and taken out when the moisture content of the garlic pieces is about 5%.
Crush. The dried garlic pieces are pulverized in a pulverizer and pulverized into finely powdered pieces, and then sifted through a sieve of 80-100 mesh. The powdered garlic powder is added in proportion to a portion of monosodium glutamate, sugar, salt, ginger powder, onion powder, and fennel noodles. , pepper noodles (or pepper noodles), etc., that is, garlic seasoning powder.
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Jilin Sinoscience Technology Co. LTD , https://www.jilinsinoscience.com