THE ODORLESS FERMENTED GARLIC, THE PRODUCTION METHOD OF IT AND THE NATURE SEASONING USING THE ODORLESS FERMENTED GARLIC

摘要

Odorless fermented garlic, its preparation method, and a nature seasoning using the garlic are provided to promote the fermentation of garlic by effectively supplying nutrition to lactic acid bacteria in the early stage of fermentation, thereby reducing the contamination caused by various germs and enhancing the flavor of garlic. Odorless fermented garlic is prepared by the steps of: heat-treating peeled garlic; grinding the heat-treated garlic, and enzymatically hydrolyzing it; inoculating lactic acid bacteria into the hydrolyzed garlic to perform lactic acid fermentation; and concentrating, drying and pulverizing the fermented garlic. A natural seasoning using the odorless fermented garlic comprises: 51.69w% of the odorless fermented garlic, 2.72wt% of a yeast extract, 34.46wt% of a liquid obtained from enzymatic hydrolysis of fat-removed soybean, and 5.00wt% of soy sauce.