Production technology of canned spicy garlic sauce with flavor

Garlic is the stem of Liliaceae plant garlic, also known as gourd garlic, gourd garlic, single garlic and so on. It is native to western Asia and is cultivated all over the world. Shandong, Anhui, Jiangxi and other producing areas are the main producing areas in China. Garlic contains a large number of beneficial proteins, amino acids, vitamins, fats, trace elements and sulfides. Garlic contains high contents of carbohydrates and trace elements. The amount of various nutrients in 100 grams of fresh garlic is 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 milligrams of phosphorus, 0.4 milligrams of iron, 10.24 milligrams of vitamin B and C3 milligrams of vitamin. among them, special components such as allicin and alliinase constitute the special flavor of garlic. Garlic has the functions of antibacterial and anti-inflammation, prevention and treatment of hyperlipidemia, anti-atherosclerosis, anti-tumor, anti-diabetes, protection of liver function, anti-oxidation, anti-aging and so on. It can prevent the chemical synthesis of nitrosamines in the body and the carcinogenic effect of N-nitrosamines. Garlic also has cosmetic effects. SOD and reducing sulfides can eliminate oxygen free radicals and prevent the oxidation and aging of life. The combination of allicin and lipids has the same function as vitamin E and can have the effect of anti-aging and cosmetology. Garlic has high content of carbohydrate and protein, many kinds of nutrients, and contains a variety of synthetic and decomposing enzyme systems, mainly based on the traditional ingredients and seasoning methods of garlic sauce, in order to realize industrial production, so as to develop garlic resources. improve the conversion rate and provide consumers with natural multi-functional health cans that meet the hygienic requirements for easy consumption, storage and carrying. The product has a reddish-brown appearance, rich flavor of fresh garlic, distinct garlic, sesame and red pepper, oily and glossy, suitable for dipping, dumplings, white-cut meat, seafood, cold vegetables and other foods.

Raw material formula ⑴ raw material: fresh garlic, sunflower salad oil, red pepper, white pepper, salt, monosodium glutamate, white sesame and so on. ⑵ formula: garlic 5kg, salad oil 4.5kg, salt 3kg, dried pepper 0.7kg, white sesame 1.5kg, pepper 0.2kg, ginger 0.2kg.

Second, the technological process. Fresh garlic → peeled → cleaning → pickled → shredded → over oil → blending → cooling → canning → sterilization → cooling → product

Third, operation key points ⑴ selection materials, select large fruit, thick meat, no mildew, no diseases and insect pests of fresh garlic, while removing its sundries. Peel the ⑵ and remove the garlic skin by hand. ⑶ cleaning, will peel off the handle of fresh garlic and red pepper, wash with clean water, and remove foreign bodies, impurities. ⑷ pickling, first mix the concentration of 10% salt solution, the washed bright red garlic pickled for 4-6 hours, in order to maintain the original color of garlic and prevent oxidation. ⑸ dice, marinate the fresh garlic, cut it into strips of uniform size with a kitchen knife, or use a coarse plate meat grinder to grind. At the same time, cut the chili peppers into shreds. ⑹ over oil, mix, first heat sunflower oil to boil, then turn off the fire, cool slightly, put in chopped garlic over oil, and add chili to stir. Then in the stirring state, other seasonings and salt are put into the pot according to a certain proportion and the mixture is stirred evenly. ⑺ cooling can, in order to facilitate filling, the mixture temperature will be reduced to about 50 ℃. Then, by manual method, put the mixed garlic sauce into a clean dry glass jar, and pay attention to cover the material with a layer of oil, which is easy to observe the color of the product, in order to prevent oxidation and deterioration. ⑻ sterilization, sterilization immediately after canning. The sterilization temperature is 80 ℃ and the sterilization time is 10 minutes. Note that too long sterilization time will cause garlic browning, and the effective components of garlic will be destroyed, affecting the quality; too low temperature can not achieve the purpose of sterilization. ⑼ is cooled and quickly cooled to room temperature after sterilization. ⑽ finished product inspection, put the finished product for a certain period of time to observe its quality changes, the color to maintain the primary color, uniform, no browning.

Fourth, product quality. The product is uniform and thick sauce-shaped, and the solid material is immersed in clear oil, showing reddish brown, oily and glossy, rich garlic flavor, fresh and spicy taste, soft and palatable, no bitter smell. The canned oil and spicy garlic sauce produced by this process is reddish brown in color, thick in body, rich in garlic flavor, and has many kinds of health effects, such as reducing blood fat, blood sugar, anti-cancer, anti-aging and so on. it is suitable for condiments of raw dipping, dumplings, white-cut meat, seafood, vegetables, vermicelli and other foods. it is a rare multi-functional health product with great development potential and potential market.