| 摘要 |
PURPOSE:To obtain solid garlics preservable for a long period without garlic smell after eating, by dipping raw garlics in water overnight, grinding the resultant garlics, heating the ground garlics at a specific temperature, mixing the heated garlics with egg yolk, stirring the resultant mixture, and granulating the gelatinized mixture. CONSTITUTION:100pts.wt. raw garlics dipped in water for at least >=8hr are ground and heated to about 80 deg.C. The resultant ground and heated garlics are mixed with preferably 5-30pts.wt. egg yolk and stirred, gelatinized and granulated to afford the aimed garlics. |
