| 摘要 |
PURPOSE:To prevent the production of a malodor in garlic for the preparation of deodorized garlic by adding a specific enzymatic compound to the garlic. CONSTITUTION:100g of garlic is mixed with 30g of a specific enzymatic compound and a small amount of a catalyst. The mixture is stirred at 20-40 deg.C for 30min-1hr and subsequently allowed to stand at 40-50 deg.C for 5-10hr to provide the objective product. |
