Method for directly processing minced garlic sauce by using raw garlic

• Main Authors: LIAO LUYAN, LIU YANG, JIANG LIWEN
• Format: Patent
• Language: Chinese; English
• Published: 14.06.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a method for directly processing minced garlic sauce by using raw garlic, which comprises the following steps: peeling and cleaning fresh garlic, crushing, and pickling by using calcium chloride, sodium calcium ethylene diamine tetracetate, sodium pyrosulfite, sodium erythorbate and L-cysteine hydrochloride; according to the method, the garlic is subjected to dehydration and alkaline treatment, the original crispness and garlic fragrance of the garlic can be kept after the garlic is subjected to dehydration and alkaline treatment, and the garlic can be preserved for a long time, so that the garlic can be preserved for a long time, and the garlic can be preserved for a long time. The possibility that garlic granules turn green and turn yellow brown after sterilization is greatly reduced, and the prepared minced garlic sauce is soft in garlic flavor, does not change color within 9 months, and has a relatively long shelf life. 本发明公开了一种利用生大蒜直接加工蒜蓉酱的方法，该方法包括以下步骤：将鲜大蒜脱皮洗净，粉碎后用氯化钙、乙二胺四乙酸钠钙、焦亚