CN102940222A

CN102940222A - Pickled cucumber

Info

Publication number: CN102940222A
Application number: CN2012105136371A
Authority: CN
Inventors: 刘昊湦
Original assignee: Xiaojian Technology Dalian Co Ltd
Current assignee: Xiaojian Technology Dalian Co Ltd
Priority date: 2012-12-05
Filing date: 2012-12-05
Publication date: 2013-02-27

Abstract

The invention discloses a pickled cucumber, belonging to the technical field of food processing. The pickled cucumber disclosed by the invention comprises the following components in parts by weight: 100-120 parts of cucumber, 10-12 parts of salt, 5-8 parts of hot chili oil, 3-5 parts of monosodium glutamate, 6-10 parts of garlic and 8-10 parts of soy sauce. The process disclosed by the invention keeps the nutritional ingredients of cucumber; the product has the characteristics of being fragrant, tender and crisp, spicy, delicious and the like, and is a necessity for promoting appetite and going with rice or bread. Moreover, no waste water is generated in the processing process.

Description

A kind ofly pickle cucumber

Technical field

The present invention relates to a kind of cucumber of pickling, it belongs to food processing technology field.

Background technology

Cucumber also claims cucumber, green cucumber, belongs to cucurbitaceous plant, is distributed widely in all over China, and is one of main greenhouse product.Cucumber is rich in carbohydrate, glucoside, caffeic acid, chlorogenic acid, several amino acids, vitamin, volatile oil and cucurbitacin A, B, the compositions such as C, D, can relieve heat and thirst inducing diuresis for removing edema, Qinghuo Jiedu.Cucumber can also be made and pickle pickles, at low temperatures long preservation except the daily cooking.

At present fast under rhythm of life and the operating pressure, a lot of young men can not use traditional method for salting and pickle cucumber, the substitute is and buy convenient, fast, safe, good to eat cure foods.So the method for cucumber is pickled in exploitation, is more feasible.

Summary of the invention

The object of the present invention is to provide a kind of safe, healthy, pickle cucumber easily.

The technical solution adopted in the present invention is a kind of cucumber of pickling, and comprises cucumber, salt, chilli oil, monosodium glutamate, garlic, soy sauce; Each component ratio is cucumber 100-120 part, salt 10-12 part, chilli oil 5-8 part, monosodium glutamate 3-5 part, garlic 6-10 part, soy sauce 8-10 part.

Preparation method of the present invention: go flesh to be placed in the container cucumber, whenever put one deck cucumber, the cucumber surface uniform sprinkle one deck salt, put cucumber for every layer and be controlled at 10-12 part, every layer of salt is controlled at 1-1.2 part, puts as stated above 10 layers; Then the cucumber that will pickle with salt is 6-8 ℃ of lower the placement 20-24 hour in temperature, extrudes the 85%-90% that pickles the cucumber total moisture after taking out, after will pickle cucumber and be cut into small pieces, add chilli oil, monosodium glutamate, garlic, soy sauce uniform stirring, modulate tastyly, use vacuum bag packages, be finished product.

Beneficial effect of the present invention is: technical process has been preserved the nutritional labeling of cucumber, and product has delicate fragrance, tender crisp, the fragrant characteristics such as peppery, agreeable to the taste, is appetizing, the indispensable good merchantable brand of going with rice or bread.And do not produce waste water in the process.

The specific embodiment

Embodiment:

Go flesh to be placed in the container cucumber, whenever put one deck cucumber, the cucumber surface uniform sprinkle one deck salt, put cucumber for every layer and be controlled at 10 parts, every layer of salt is controlled at 1 part, puts as stated above 10 layers; Then the cucumber that will pickle with salt is 8 ℃ of lower placements 24 hours in temperature, extrude after taking out and pickle 90% of cucumber total moisture, after will pickle cucumber and be cut into small pieces, add 8 parts of chilli oils, 3 parts of monosodium glutamates, 8 parts of garlics, 8 parts of uniform stirrings of soy sauce, modulate tastyly, use vacuum bag packages, be finished product.

Technical process of the present invention has been preserved the nutritional labeling of cucumber, and product has delicate fragrance, tender crisp, the fragrant characteristics such as peppery, agreeable to the taste, is appetizing, the indispensable good merchantable brand of going with rice or bread.And do not produce waste water in the process.

Claims

1. pickle cucumber for one kind, it is characterized in that: comprise cucumber, salt, chilli oil, monosodium glutamate, garlic, soy sauce; Each component ratio is cucumber 100-120 part, salt 10-12 part, chilli oil 5-8 part, monosodium glutamate 3-5 part, garlic 6-10 part, soy sauce 8-10 part.

2. pickle cucumber for one kind, it is characterized in that: the preparation method whenever puts one deck cucumber for to go flesh to be placed in the container cucumber, sprinkle one deck salt at the cucumber surface uniform, put cucumber for every layer and be controlled at 10-12 part, every layer of salt is controlled at 1-1.2 part, puts as stated above 10 layers; Then the cucumber that will pickle with salt is 6-8 ℃ of lower the placement 20-24 hour in temperature, extrudes the 85%-90% that pickles the cucumber total moisture after taking out, after will pickle cucumber and be cut into small pieces, add chilli oil, monosodium glutamate, garlic, soy sauce uniform stirring, modulate tastyly, use vacuum bag packages, be finished product.