THE METHOD OF CONFECTED GARIC FOOD USING CITRUS

摘要

A method of manufacturing pickled garlic by soaking garlic in a citrus fruit juice concentrate and mixing with seasoning liquid containing citrus fruit juice, soy sauce and water is provided. The method prevents greening and browning phenomenon of garlic using citrus fruit and increases characteristic flavor of citrus fruit while reducing garlic odor. A garlic is soaked in a citrus fruit juice concentrate at 20 to 65deg.C for 1 to 15 days to obtain treated garlic. Then 0.5 to 1.5kg treated garlic is mixed with 1kg seasoning liquid and left for 1 to 2 weeks. The citrus fruit juice concentrate is obtained by peeling citrus fruit, squeezing the peeled citrus fruit and concentrating citrus fruit juice at 20 to 65deg.C for 6 to 24hr. The seasoning liquid is obtained by mixing citrus fruit juice, soy sauce and water in a weight ratio of 1 to 3:0.5 to 1.5:0.5 to 1.5, heating at 65 to 90deg.C for 1 to 5hr and cooling at room temperature.