The production process of canned spicy garlic sauce
Garlic is the stem of the Liliaceae plant garlic, also known as cucurbit garlic, gourd, and garlic. Native to western Asia, all parts of the world are cultivated, and our country is mainly produced in Shandong, Anhui, Jiangxi, and Xinjiang. Garlic contains a large number of proteins, amino acids, vitamins, fats, trace elements, and sulfides that are beneficial to the human body. Garlic contains high levels of carbohydrates and trace elements. The amount of various nutrients per 100 grams of fresh garlic, 70 grams of water, 4.4 grams of protein, 0.2 grams of fat, 23 grams of carbohydrates, 0.7 grams of crude fiber, 5 milligrams of calcium, 44 mg of phosphorus, 0.4 mg of iron, vitamin B10 .24 milligrams, vitamin C3 milligrams, special ingredients such as allicin, garlic enzymes, etc. constitute the special flavor of garlic. Garlic has antibacterial and anti-inflammatory properties, prevents and treats hyperlipidemia, anti-atherosclerosis, anti-tumor, anti-diabetic, liver protection, anti-oxidation, anti-aging and other functions. Can prevent the chemical synthesis of nitrosamines in the body and prevent the carcinogenic effect of N-nitrosamines. Garlic also has a cosmetic effect. SOD and reducing sulphide have the function of eliminating oxygen free radicals, preventing the oxidation of aging, allicin and lipids. The conjugates are functionally equivalent to vitamin E and can have anti-aging and beauty effects. Garlic has a high content of carbohydrates and proteins, many types of nutrients, and contains a variety of synthetic and degrading enzyme systems. It is mainly based on the ingredients and seasoning methods of traditional garlic sauce, and aims to realize industrialized production, thereby developing garlic resources and improving transformation. Rate, for the vast number of consumers with food, storage, easy to carry with the health requirements of natural multi-function health garlic canned food. The product has a reddish-brown appearance, rich garlic flavor, garlic, sesame, red pepper, oil luster, suitable for oysters, dumplings, white meat, seafood, salad vegetables and other foods with food. First, the raw material formula (1) raw materials: fresh garlic, sunflower salad oil, red pepper, white pepper, salt, monosodium glutamate, white sesame and so on. (2) Formula: 5 kg of garlic, 4.5 kg of salad oil, 3 kg of salt, 0.7 kg of dried chili, 1.5 kg of white sesame, 0.2 kg of pepper, and 0.2 kg of ginger powder. Second, the process flow. Fresh garlic → Peel → Cleaning → Pickle → Pellet → Oil → Mix → Cool → Can → Sterilize → Cool → Finished Third, the operating points (1) the choice of materials, the use of fruit large, thick, no rotten, fresh pest-free garlic, while removing its debris. (2) Peel and remove the garlic epidermis manually. (3) Wash, freshly peeled and peeled fresh garlic and red pepper, washed with water, and remove foreign matter and impurities contained therein. (4) Dipping and pickling, firstly preparing a salt solution with a concentration of 10%, dipping the cleaned red garlic for 4-6 hours, in order to maintain the original color of garlic and prevent oxidation. (5) Pelleting, after pickling the fresh garlic, use a kitchen knife to cut into pieces of uniform size, or use a coarse hole plate meat grinder for mincing. At the same time, the red pepper is also cut into filaments. (6)Oil, mix, first heat the sunflower oil to boiling, then turn off the fire source, cool it slightly, put it in the cut garlic oil, and put it in the pepper to stir. Then stir the other ingredients, salt, etc. in a certain proportion in the pot and stir the mixture evenly. (7) Cooling cans, in order to facilitate the filling of the mixture to reduce the temperature to about 50 °C. Then use the manual method to put the mixed garlic paste into a clean and dry glass jar. When the jar is loaded, pay attention to the material to be covered with a layer of oil, which is convenient for observing the color of the product to prevent oxidation and deterioration. (8) Sterilization, sterilization immediately after canning. The sterilization temperature was 80°C and the time was 10 minutes. Note that too long sterilization time will cause garlic browning, and the active ingredients in garlic will be destroyed, affecting the quality; the temperature is too low to achieve the purpose of sterilization. (9) Cool, quickly cool to room temperature after sterilization. (10) Finished product inspection. Put the finished product into a certain period of time to observe its quality change. The color should be kept in its original color, uniform and without browning. Fourth, product quality. The product is uniformly thick and thick, and the solid material is immersed in the clear oil, showing a reddish-brown color, oily luster, rich aroma of garlic, fresh and soft palatability, and no bitter odor. The process can be used to produce oily garlic paste with a reddish-brown tint, thick body, and strong garlic aroma. It has various health effects such as blood fat, blood sugar, anti-cancer, anti-cancer, and anti-aging. It is suitable for oysters, dumplings and white cuts. Meat, seafood, vegetables, vermicelli, and other food condiments are rare and versatile health products, with great potential and potential markets.
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