METHOD OF PRESERVING GARLIC Russian patent published in 2023 - IPC A23L3/34 A23B7/05 

FIELD: food industry.

SUBSTANCE: method for preserving garlic, characterized in that it includes the following steps: mechanized cleaning of fresh garlic from the husk, initial washing of peeled garlic, selection of substandard garlic cloves, repeated washing, drying with air at a temperature of 18-30°C, chopping garlic, adding salt to the crushed mass in the amount of 6-30 kg per 100 kg of chopped garlic, mixing the resulting mass until a homogeneous mass is obtained, packed in a sterilized container, capping, while for additional disinfection during the initial washing, the garlic is washed with an aqueous solution, containing a disinfectant in the amount of 1-2%, and garlic is minced until garlic pieces 1-8 mm in size are obtained.

EFFECT: increasing the shelf life of the finished garlic food product up to at least 12 months without the use of preservatives.

6 cl, 3 dwg, 1 ex