Garlic processing method and apparatus and garlic processed thereby

摘要

The present invention relates to a garlic processing treatment technology, and more specifically, by changing the concentration and temperature of the seasoning solution in which garlic is soaked and repeating the replacement operation of the seasoning solution every predetermined time, it is possible to effectively remove the strong and pungent taste of garlic without discoloration of the garlic. It relates to a garlic processing method. The garlic processing method according to the present invention involves immersing garlic in a primary seasoning solution in which 10 to 15 parts by weight of sodium chloride, 40 to 50 parts by weight of acidulant, and 40 to 50 parts by weight of sugar (sucrose) are mixed in 100 parts by weight of purified water, 18 ℃ to 20 The first spiciness removal step of maintaining the temperature at ℃, and the second seasoning solution obtained by mixing 1 to 5 parts by weight of sodium chloride, 0.5 to 1 parts by weight of acetic acid, and 1 to 2 parts by weight of sodium saccharin in 100 parts by weight of purified water. The garlic that has undergone the spiciness removal step is soaked to maintain the temperature at 18°C to 20°C, and the second spiciness removal step, 5-10 parts by weight of sodium chloride, 30-40 parts by weight of acidulant, and 30-40 parts by weight of sugar in 100 parts by weight of purified water ( sucrose) mixed with the garlic that has undergone the second spiciness removal step, the third spiciness removal step of keeping the temperature at 15°C to 18°C, and the garlic that has undergone the third spiciness removal step in purified water Soaking includes a step of removing acidity/salinity/sugar content while maintaining the temperature at 12°C to 17°C.