| 摘要 |
A method of manufacturing garlic jam by heating ground garlic, adding honey thereto and concentrating the mixture by a gradual rise in temperature is provided. The jam is removed in a very strong garlic smell but retains a subtle garlic flavor and useful components for the body. First, garlic is ground and heated at 40 to 60deg.C for 10 to 15min. Second, 60% by weight of ground garlic is mixed with 12% by weight of honey and heated at 40 to 60deg.C for 20 to 25min while evenly agitating. Third, the mixture is added with 12% by weight of honey and heated at 80 to 90deg.C for 10 to 15min while evenly agitating. Fourth, the mixture is added with 16% by weight of honey and heated at 90 to 120deg.C for 10 to 15min while evenly agitating. Finally, the obtained garlic jam is cooled to room temperature of 22 to 25deg.C and packed. |
