| 摘要 |
A method for preparing the matured garlic by using an enzyme is provided to reduce the maturing period and to improve taste by increasing the sweetness. A method for preparing the matured garlic by using an enzyme comprises the steps of washing whole garlic or peeled garlic and steaming the garlic; treating the steamed one with a composite cellulase solution; culturing it with a glucoamylase solution; and maturing it. Preferably the composite cellulase solution comprises 1 ~ 3 wt% of composite cellulase; and 97 ~ 99 wt% of purified water. |
