PROCESS FOR GARLIC SQUASH

The preparation of garlic squash for preserving long the color and flavour is presented. Thus, garlics without skin were treated with saturated steam for 10 seconds, cooled at 5 C and sliced to a thickness of 2mm. The sliced garlics were soaked in slightly acidic aqueous solution with salts and suga...

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Bibliographic Details
Main Author LEE, HAN-SU
Format Patent
LanguageEnglish
Published 30.05.1989
Edition4
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
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Summary:The preparation of garlic squash for preserving long the color and flavour is presented. Thus, garlics without skin were treated with saturated steam for 10 seconds, cooled at 5 C and sliced to a thickness of 2mm. The sliced garlics were soaked in slightly acidic aqueous solution with salts and sugar for 2-3hrs and crushed.
Bibliography:Application Number: KR19860010023D