CHA, HWAN SOO,차환수,KWON, KI HYUN,권기현,KIM, BYEONG SAM,김병삼,KIM, JONG HOON,김종훈,KIM, SANG HEE,김상희
申请号：
KR1020110087130
公开号：
KR1020130023990A
申请日:
2011.08.30
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A producing method of honey-preserved garlic or honey and soy sauce-preserved garlic is provided to maintain the texture, shape, and color of garlic while distributing at room temperature in a can or a bottle form, and to reduce the unique smell of garlic. CONSTITUTION: A producing method of honey-preserved garlic comprises a step of blanching the garlic for 30 seconds-2 minutes, and a step of aging the garlic with a mixed liquid obtained by mixing honey and water in a ratio of 50-85:50-15. The honey-preserved garlic additionally contains 0.1% or citric acid or vitamin C. A producing method of honey and soy sauce-preserved garlic comprises a step of sterilizing the blenched garlic before aging in a mixed liquid obtained by mixing honey and soy sauce in a ratio of 0.4-1:1:0.4. [Reference numerals] (AA) Initial stage of storage； (BB) 3 weeks later of storage； (CC) Raw garlic본 발명은 마늘 꿀절임 또는 마늘 꿀간장절임 및 이의 제조 방법에 관한 것으로, 본 발명을 통하여 마늘통조림 또는 병조림 상태로 상온 저장 중 마늘의 조직감과 형태 및 색상을 유지하면서 마늘 특유의 냄새가 감소된 마늘 꿀 절임 또는 마늘 꿀 간장 절임의 대량 생산 및 상품화를 할 수 있다.
