Forum pracy nad projektem wskrzeszenia The Forge

[02fdd68lv]

Spicy garlic sauce flavor the oil production process of canned


Rotten, no pests of fresh garlic, and remove the debris. 2.2.2.2 peeled garlic skin off by hand methods. 2.2.2.3 After cleaning the peeling to handle the fresh garlic and red pepper, washed with water and remove foreign bodies contained in them, debris. 2.2.2.4 the first deployment of the concentration of salt leaching 1O salt solution, the cleaned fresh garlic dip pickled 4 ~ 6h, the aim of maintaining the original color of garlic and prevent oxidation. 2.2.2.5 diced fresh garlic will be preserved after the cut with a kitchen knife Article uniform particle size, or for coarse minced meat grinder plate. At the same time will also cut into strips of red pepper filaments. 2.2.2.6 oil, sunflower oil heated to boiling to deploy first,[link widoczny dla zalogowanych], and then closing the fire, cool slightly and cut garlic to release the oil, to pay into the chili mix. Then under stirring at a certain proportion of other spices, such as releasing the pot and make Xianyan mixture and mix well. 2.2.2.7 In order to facilitate cooling canning canning the mixture temperature to about 5O ℃. Then use the manual method, the best garlic sauce mixed into the clean, dry glass jars, canning should pay attention to the material to cover the top layer of oil, which facilitate the observation of color products in order to prevent oxidation and deterioration. 2.2.2.8 sterilization sterilization immediately after canning. Sterilization temperature of 8O ℃, time of lOmin. Note sterilization time is too long will cause browning of garlic and garlic,[link widoczny dla zalogowanych], the active ingredient in the ring was broken, affecting quality; reach the sterilization temperature is too low purpose. 2.2.2.9 cooling rapidly cooled to room temperature after sterilization. 2.2.2.1O finished testing the finished product into a certain time to observe the changes of its quality, color to maintain the color, uniformity, no browning. 3 Results and discussion 3.1 pickled garlic dip dip salted processed to prevent browning, making the product meets the quality requirements and feel, as well as garlic, deodorization, anti-corrosion, extend the Final Act of the finished product storage. Spicy garlic sauce, oil, canned 3.2 ratio of garlic and other materials must be identified with reasonable, in order to make the oil hot garlic sauce, canned products to achieve the best taste and to achieve the best effect, should take a good proportion of garlic and vegetable oil, and its control in 1:0.9 ratio is appropriate. The proportion of vegetable oil products can cause excessive oily feel and taste bad quality, too small carrier would not achieve its proper role, can not play a role in protection of contents and oxidation. Xianyan content should be controlled at 2.5% ~ 3.0%, salty emphasis as well, because the salt has antiseptic, bactericidal effect, help to extend product shelf life; salty too light not achieve the desired purpose and effect product texture. Spicy garlic sauce, canned oil ratio, in Table 1. Table 1 oil flavor ingredients for canned spicy garlic sauce over garlic oil ratio of 3.3 to determine the temperature and time when the oil temperature is high, the time is too long will cause the total Chinese condiment of garlic, 36 active ingredients of the first 307 seriously damaged,[link widoczny dla zalogowanych], but loss of a unique flavor. Therefore, the pot of oil boiling flame temperature to 75 ~ 8O ℃ to release the garlic blanching 1 ~ 2min to, but also to avoid the browning effect, to ensure product quality. When slightly cool add accessories must be uniform mixing to prevent the impact of sensory quality. 3.4 canning method to determine the hand-filling method of this study appeared uneven filling with contents, weight different issues. If we can achieve mechanical filling, both speed up the filling speed can also enable the products more safety, health and convenience, reduce labor intensity. Filling the container should use transparent glass in order to cause consumer's attention. 4 4.1 sensory quality indicators of Table 2 spicy garlic sauce wind ignorant of the oil sensory index of canned items' index showed a reddish-brown color, spicy garlic oil, sesame seeds,[link widoczny dla zalogowanych], red pepper, clear, oily sheen fragrant smell of garlic, fresh taste without smell ignorant of proper soft spicy KI, even without the bitter form of thick sauce-like odor, solid material immersed in edible vegetable oil, chemical and bacterial indicators in table 4.2, the flavor oil spicy garlic sauce 3 cans of chemical and bacterial indicators of project indicators of salt (in terms NaCI, mg / 100g) Total acid (VFA dollars, g/100mL) Arsenic (As, mg / kg) of lead (Pb, mg / kg) Coliforms (/ 100g) of the pathogen 5 Conclusion process can produce oil spicy garlic sauce color is reddish-brown, thick body, rich flavor of garlic, with lowering blood pressure, blood sugar, anti-cancer anti-cancer, anti-aging and other health effects,[link widoczny dla zalogowanych], for students dip, dumplings, white meat, seafood, vegetables, spices and other food fans, is a rare multi-functional health care products, great development potential and the potential market. References: / -1] Rong. Spicy garlic soy sauce EJ]. Chinese condiment, 2001, (7) :19-21. E2] Liao Jie. Garlic soy sauce process requirements and technical points [J], Chinese seasoning, 1997, (2) :25-26. OO5OI_, ≤ obstruction
More articles related to topics：


Ugg boots günstig Shanxi Mature Vinegar Daqu char

http://www.abercrombie-outlets.org Application of

[link widoczny dla zalogowanych]

[link widoczny dla zalogowanych]

[link widoczny dla zalogowanych]