| 摘要 |
PURPOSE: A method of canning garlic by peeling and grinding whole garlic, mixing with malic acid, sorbitol, ascorbic acid and salt and subjecting canned garlic to heat treatment is provided. It prevents spoilage of garlic, prolongs the shelf life of peeled garlic and avoids a problem of off-flavor generated in the sterilizing process after seaming the garlic. CONSTITUTION: Whole garlic is dried at 40deg.C for 24 to 48hr, peeled and ground. The ground garlic is mixed with 0.1 to 2% by weight of malic acid, 1 to 5% by weight of sorbitol, 0.1 to 1% by weight of ascorbic acid and 0.1 to 1% by weight of salt and canned after controlling the pH to 3 to 5. The canned garlic is subjected to heat treatment at 60 to 90deg.C for 2 to 20min in the first stage and at 100 to 120deg.C for 5 to 30min in the second stage. Prior to the second heat treatment, the garlic is subjected to a seaming process.
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