| abstract |
The present invention relates to a method for producing minced garlic, comprising the steps of: i. 0.3 to 0.7% of citric acid, ii. 0.15-0.45% citric acid and 0.15-0.45% ascorbic acid, or iii. The present invention relates to a method for producing garlic minced garlic, which comprises adding 0.1 to 0.9% of plum, and maintaining the inherent quality (especially color) of garlic unchanged and having excellent sensory characteristics such as color, aroma, appearance, It is about chopped garlic. Further, the present invention relates to a minced garlic product packaged individually in a container of chopped garlic produced by this method, and there is no need to repeatedly cool and thaw the chopped garlic every time it is used, thereby remarkably preventing the quality change and improving the convenience . |