Method for preventing garlic from greening at normal temperature

The invention relates to a method for preventing garlic from greening at normal temperature, and belongs to the technical field of garlic processing. A technical problem that how to enable garlic beyond a dormancy period not to turn green in the processing process on the premise of ensuring the flav...

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Bibliographische Detailangaben
Hauptverfasser:	LUO SHIZHI, SU QINDONG, ZHANG LILI, LI XIA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a method for preventing garlic from greening at normal temperature, and belongs to the technical field of garlic processing. A technical problem that how to enable garlic beyond a dormancy period not to turn green in the processing process on the premise of ensuring the flavor and taste of garlic products and controlling the cost, and is not solved for a long time in the field. Through observation and research on physiological changes of garlic for many years, the invention provides the method for preventing the garlic from greening at the normal temperature, and the refrigerated garlic is placed under the conditions that the temperature is 25-40 DEG C and the humidity is 85-90% for 5-7 days. The garlic treated by the method disclosed by the invention does not turn green when used for processing and preparing mashed garlic, processing and preparing garlic juice or garlic powder, and seasoning with acid or seasoning without acid in the subsequent processing process; and the appearance