Long-term preservation method of chopped garlic

摘要

The present invention relates to a long-term preservation method of garlic products in the form of pastes (multiple garnishes). The garlic products are separated, heat-treated with boiling water or heated steam for 1060 seconds, peeled and washed with sterilized water, L-cysteine, L-ascorbic acid, citric acid, salt, sorbitol, potassium sorbate and the like were added to the ground garlic, and a mixture of alum Or rosemary solution was separately added to the ground garlic to make a juice solution. To this, 1% by weight of sodium glutamate (MSG) was dissolved again, and 1015% of the juice was added to the mixture to adjust the final pH to 2.55.0 And can be preserved at room temperature and low temperature for a long period of time while preserving the color, flavor and texture of the garlic itself.