Chinese name Black Garlic mbth Black Garlic alias Fermented black garlic, black garlic, regardless of whether the main raw materials of black garlic, single garlic and multi-petal garlic contain preservatives, the storage methods of black garlic and black allicin are kept at room temperature and away from light.
catalogue
1 taste
2 sterilization and disinfection
Pinwei editor
Soft taste, sweet and sour without stimulation. In order to keep a large amount of water in garlic, it is kept moist during the whole production process, and its appearance is similar to preserved fruit. This is because after a long period of fermentation, protein contained in garlic is decomposed into amino acids, carbohydrates are decomposed into sugars, and allicin contained in garlic is completely preserved.
Black garlic is as soft as jelly when eaten in the mouth. After eating, it does not have the unique smell of raw garlic, nor does it cause adverse irritation to the stomach.
Sterilization editing
Allicin contained in black garlic has broad-spectrum antibacterial effect, which can kill dozens of epidemic viruses and many pathogenic microorganisms. Allicin is the main bactericidal component, and there is also a white oily liquid "propylene sulfide" [(CH2CH2 H2)2S]. Even if this kind of garlic is diluted by 6.5438+ten thousand times, it can still kill typhoid Bacillus, dysentery Bacillus and influenza virus instantly. The volatile substances, extracts and allicin of black garlic have obvious inhibitory or killing effects on a variety of pathogenic bacteria in test tubes. These sulfur-containing compounds also have a strong inhibitory and killing effect on putrefying fungi, and their action intensity is equivalent to or even stronger than that of chemical preservatives benzoic acid and sorbic acid, which is the strongest antibacterial effect among natural plants found at present.
Black garlic, also known as black garlic and fermented black garlic, is a product made of fresh garlic, which is put into a high-temperature and high-humidity fermentation room and allowed to ferment naturally for 60-90 days. After fermentation, the nutritional composition of black garlic has changed compared with that before fermentation, so garlic cloves are black, not spicy, not irritating, and have no garlic flavor, and they are replaced by sweet and sour preserves. Because it is a pure natural processed product, it has high contents of amino acids, vitamins, peptides, polyphenols, active SOD, trace elements, fructose and dietary fiber, which can effectively prevent cardiovascular and cerebrovascular diseases, diabetes and cancer, and effectively improve sub-health physique. It is regarded as a skin care product that many consumers insist on eating for a long time.
Application of black garlic as a special ingredient in hotel catering
As a new type of food, black garlic is widely used in hotel catering, and can be used to make ready-to-eat assorted dishes, cold dishes, soup, hot dish ingredients, sauces, cakes and so on.