CN102960666A - Salted cucumber and salting method thereof - Google Patents
Salted cucumber and salting method thereof Download PDFInfo
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- CN102960666A CN102960666A CN2012105318647A CN201210531864A CN102960666A CN 102960666 A CN102960666 A CN 102960666A CN 2012105318647 A CN2012105318647 A CN 2012105318647A CN 201210531864 A CN201210531864 A CN 201210531864A CN 102960666 A CN102960666 A CN 102960666A
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Abstract
The invention provides salted cucumber and a salting method thereof. The salted cucumber comprises the following raw materials by mass: 5000 parts of cucumber, 500 parts of fresh red pepper, 750 parts of peanut, 250 parts of garlic, 250 parts of ginger, 100 parts of white sugar, 100 parts of white spirit, 500 parts of soy sauce, 15 parts of cinnamon, 15 parts of myrcia, 150 parts of table salt, and 20 parts of monosodium glutamate. The salted cucumber is reasonable in matching of raw materials based on the ratio, rich in color of red and green, crispy and delicious in taste, rich in nutrition, easy for long-term storing and free of preservative, and adopts original and natural high-quality raw materials, and is a healthy, safe and green accompanying food.
Description
Technical field
The invention belongs to the making food technical field, be specifically related to a kind of brined vegetable of cucumber and method for salting thereof.
Background technology
Cucumber is rich in various nutrient elements, from the angle of nutrition, is one of long-term edible vegetables of very suitable people.In addition, cucumber also has following dietary function: (1) is antitumor: the cucurbitacin C that contains in the cucumber has the effect that improves immune function of human body, reaches antitumor purpose; (2) anti-ageing: as to contain abundant vitamin E in the cucumber, can play and promote longevity, antidotal effect; (3) anti-alcoholism: alanine, arginine and glutamine contained in the cucumber particularly have certain auxiliary therapeutic action to the alcoholic cirrhosis patient to the liver patient, can prevent and treat alcoholism; (4) hypoglycemic: contained glycoside, fructose etc. do not participate in common glycometabolism in the cucumber, thus diabetic allay one's hunger for starch food with cucumber, not only blood sugar can not raise, even can reduce; (5) the strong body of losing weight: contained hydroxymalonic acid in the cucumber, can suppress glucide and change fat into, in addition, the cellulose in the cucumber is to the eliminating that promotes corrupt substance in the human body intestinal canal and reduce cholesterol certain effect is arranged, and can improve the health; (6) invigorating brain and relieving mental uneasiness: cucumber contains vitamin B1, to improving brain and nervous function is favourable, can tranquilizing the mind, and the auxiliary curing insomnia.
In the daily life, cucumber is mainly used to eat something rare, cold and dressed with sauce or stir-fry and eat with other material adapted, also be the primary raw material of salted white simultaneously.In China, the method that cucumber is pickled is a lot, but it is similar to pickle gimmick, mainly adds a large amount of salt, and preserving the some months time, salt is put and lacked easy to be mouldyly, and mouthfeel is poor, and color is bad, and batching and nutrition etc. are all very single.
Summary of the invention
The purpose of this invention is to provide all good, brined vegetable of cucumber of being of high nutritive value and preparation method thereof of a kind of color, smell and taste.
Particularly, brined vegetable of cucumber of the present invention comprises each raw material of following quality proportioning:
Fresh chilli is rich in vitamin C, can control heart disease and crown artery sclerosis, reduces cholesterol, also contains more polyphenoils, in advance anti-cancer and other chronic diseases.In addition, fresh chilli also has and increasing the effect that flavor is carried aquatic foods, prolonged the brined vegetable of cucumber shelf-life.
Living peanut can promote blood platelet to increase, and calcium content is high, and calcium is the main component that consists of skeleton, can promote growing of human body so eat living peanut.In addition, catechin contained in the living peanut has very strong anti-aging effect to human body, and contained lysine is the important component that prevented presenility.
Garlic has the multinomial effects such as anti-inflammation, anticancer, anti-platelet aggregation, reducing blood lipid, hypoglycemic, hypotensive, norcholesterol, especially garlic has good bactericidal effect, not only can play good seasoning effect so add a certain proportion of garlic, can also sterilizing, prolong the brined vegetable of cucumber shelf-life.
Spiceleaf claims again basyleave, is usually used in pickled or infusion of food, is one of welcome spices, and it not only has unique fragrance, also has stomach invigorating and regulates the flow of vital energy, removes the effects such as limbs pain.
Cassia bark claims again Chinese cassia tree, is food flavor or condiment for cooking, fragrant odour, have mend that fire is supporing yang, the effect of let the fire back to its origin, eliminating cold to stop pain, activating blood to promote menstruation, can promote saliva and gastric secretion, enhancing digestive function.
Brined vegetable of cucumber of the present invention has remedied that existing cucumber pickles that the brined vegetable of cucumber mouthfeel is poor in the gimmick, color is bad, very single deficiency all such as batching and nutrition, its material rate collocation rationally, color is red green alternate, taste is crisp, fragrant and pleasant to taste, nutritious, be easy to long storage time, and do not add any anticorrisive agent, all being true qualities, natural quality raw materials, is a kind of health, safe, green appetizing food.
Method for salting of the present invention comprises the steps:
(1) new fresh cucumbers is rinsed well, and after the pouring solid carbon dioxide divided, whole cucumber rip cutting became 4, crosscut is into about 6 centimetres long piece again, is placed in the basin with on the salt halogen, and cucumber moisture is leached, then will leach cucumber behind the moisture and be placed in the sterile gauze and wrap, extrude residual moisture in the cucumber with stone;
(2) fresh chilli is torn into the bulk of 2cm * 3cm size with hand;
(3) living peanut, cassia bark, spiceleaf are placed in the strainer, in boiling water, cross twice sterilizations;
(4) garlic, ginger section;
(5) after fully being stirred in together, add white sugar, liquor and monosodium glutamate to above-mentioned cucumber, fresh chilli, living peanut, cassia bark, spiceleaf, garlic, ginger, after stirring, pack into and killed in advance in the container of bacterium;
(6) in container, add soy sauce, make soy sauce not have brined vegetable of cucumber, then seal vessel port and get final product.It is edible that above-mentioned brined vegetable of cucumber is pickled 10 days.
Method for salting of the present invention is easy to learn, can be widely used in family, restaurant, dining room etc.
The making of specific embodiment brined vegetable of cucumber:
(1) gets new fresh cucumbers 10kg, rinse well, after the pouring solid carbon dioxide divides, whole cucumber rip cutting becomes 4, crosscut is into about 6 centimetres long piece again, is placed in the basin with on the salt 300g halogen, and cucumber moisture is leached, then will leach cucumber behind the moisture and be placed in the sterile gauze and wrap, extrude residual moisture in the cucumber with stone;
(2) get fresh chilli 1kg, be torn into the bulk of 2cm * 3cm size with hand;
(3) grain living peanut 1.5kg, cassia bark 30g, spiceleaf 30g are placed on respectively in the strainer greatly, cross twice sterilizations in boiling water;
(4) garlic 0.5k g, ginger 0.5kg are cut into slices respectively;
(5) after fully being stirred in together, add white sugar 200g, liquor 200g and monosodium glutamate 40g to above-mentioned cucumber, fresh chilli, living peanut, cassia bark, spiceleaf, garlic, ginger, after stirring, pack into and killed in advance in the container of bacterium;
(6) add soy sauce 1kg in container, soy sauce did not have brined vegetable of cucumber, sealed vessel port and got final product.
Above-mentioned brined vegetable of cucumber is pickled and was eaten afterwards in 10 days, and its color is red green alternate, and taste is crisp, fragrant and pleasant to taste, and appetite is arranged very much.
Claims (3)
1. a brined vegetable of cucumber is characterized in that, comprises each raw material of following quality proportioning:
2. the method for salting of a brined vegetable of cucumber claimed in claim 1 is characterized in that, comprises the steps:
(1) new fresh cucumbers is rinsed well, and after the pouring solid carbon dioxide divided, whole cucumber rip cutting became 4, crosscut is into about 6 centimetres long piece again, is placed in the basin with on the salt halogen, and cucumber moisture is leached, then will leach cucumber behind the moisture and be placed in the sterile gauze and wrap, extrude residual moisture in the cucumber with stone;
(2) fresh chilli is torn into the bulk of 2cm * 3cm size with hand;
(3) living peanut, cassia bark, spiceleaf are placed in the strainer, in boiling water, cross twice sterilizations;
(4) garlic, ginger section;
(5) after fully being stirred in together, add white sugar, liquor and monosodium glutamate to above-mentioned cucumber, fresh chilli, living peanut, cassia bark, spiceleaf, garlic, ginger, after stirring, pack into and killed in advance in the container of bacterium;
(6) in container, add soy sauce, make soy sauce not have brined vegetable of cucumber, then seal vessel port and get final product.
3. method for salting according to claim 2 is characterized in that, the salting period of brined vegetable of cucumber is 10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105318647A CN102960666B (en) | 2012-12-10 | 2012-12-10 | Salted cucumber and salting method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012105318647A CN102960666B (en) | 2012-12-10 | 2012-12-10 | Salted cucumber and salting method thereof |
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| CN102960666A true CN102960666A (en) | 2013-03-13 |
| CN102960666B CN102960666B (en) | 2013-09-25 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637138A (en) * | 2013-12-09 | 2014-03-19 | 廊坊师范学院 | Hami melon fruitlet pickles and preparation method of pickles |
| CN103907864A (en) * | 2014-03-28 | 2014-07-09 | 张美沛 | Preparation method of taro seedling pickles |
| CN104814411A (en) * | 2015-04-09 | 2015-08-05 | 黄欢 | Fragrant and hot cucumber pickle and pickling method thereof |
| CN105212111A (en) * | 2014-06-23 | 2016-01-06 | 广西田林县鑫福源山茶油开发有限公司 | A kind of local flavor cucumber of instant bagged |
| CN106616678A (en) * | 2016-12-23 | 2017-05-10 | 孔德如 | Nutritional type picked vegetable and preparation method thereof |
| CN106858475A (en) * | 2017-01-12 | 2017-06-20 | 广西陆川县润润养殖有限公司 | The preparation method that a kind of less salt shines cucumber rind |
| CN107334111A (en) * | 2017-07-04 | 2017-11-10 | 大连民族大学 | A kind of prematurity muskmelon salted vegetables and preparation method thereof |
| CN107495236A (en) * | 2017-09-30 | 2017-12-22 | 浦北县龙腾食品有限公司 | A kind of preparation method of flavor cucumber rind |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1939151A (en) * | 2005-09-28 | 2007-04-04 | 孙元山 | Process of making salted cucumbers |
| CN101011132A (en) * | 2007-01-20 | 2007-08-08 | 刘秀芹 | Pickling delicious and crisp cayenne and its preparation method |
| CN102113657A (en) * | 2010-12-28 | 2011-07-06 | 余媛媛 | Method for making fragrant and spicy pickled cucumber |
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2012
- 2012-12-10 CN CN2012105318647A patent/CN102960666B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1939151A (en) * | 2005-09-28 | 2007-04-04 | 孙元山 | Process of making salted cucumbers |
| CN101011132A (en) * | 2007-01-20 | 2007-08-08 | 刘秀芹 | Pickling delicious and crisp cayenne and its preparation method |
| CN102113657A (en) * | 2010-12-28 | 2011-07-06 | 余媛媛 | Method for making fragrant and spicy pickled cucumber |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637138A (en) * | 2013-12-09 | 2014-03-19 | 廊坊师范学院 | Hami melon fruitlet pickles and preparation method of pickles |
| CN103907864A (en) * | 2014-03-28 | 2014-07-09 | 张美沛 | Preparation method of taro seedling pickles |
| CN105212111A (en) * | 2014-06-23 | 2016-01-06 | 广西田林县鑫福源山茶油开发有限公司 | A kind of local flavor cucumber of instant bagged |
| CN104814411A (en) * | 2015-04-09 | 2015-08-05 | 黄欢 | Fragrant and hot cucumber pickle and pickling method thereof |
| CN106616678A (en) * | 2016-12-23 | 2017-05-10 | 孔德如 | Nutritional type picked vegetable and preparation method thereof |
| CN106858475A (en) * | 2017-01-12 | 2017-06-20 | 广西陆川县润润养殖有限公司 | The preparation method that a kind of less salt shines cucumber rind |
| CN107334111A (en) * | 2017-07-04 | 2017-11-10 | 大连民族大学 | A kind of prematurity muskmelon salted vegetables and preparation method thereof |
| CN107495236A (en) * | 2017-09-30 | 2017-12-22 | 浦北县龙腾食品有限公司 | A kind of preparation method of flavor cucumber rind |
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| Publication number | Publication date |
|---|---|
| CN102960666B (en) | 2013-09-25 |
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Inventor after: Xie Caixi Inventor after: Xie Chengjie Inventor before: Yang Baoling Inventor before: Wang Bing Inventor before: Zhang Fengjie Inventor before: Bao Yajing |
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Effective date of registration: 20170620 Address after: 515000 Peng Sheng Industrial Zone, Shantou airport, Guangdong Patentee after: Guangdong Peng Sheng Industrial Co., Ltd. Address before: 116600 Dalian Development Zone, West Liaohe Road, No. 18, Liaoning Patentee before: Dalian Nationalities College |
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Effective date of registration: 20181211 Address after: 515000 Pengsheng Industrial Zone A, Waisha Town, Longhu District, Shantou City, Guangdong Province Patentee after: Guangdong Peng Sheng flavor industry Co., Ltd. Address before: 515000 Pengsheng Industrial Zone, Shantou Airport, Guangdong Province Patentee before: Guangdong Peng Sheng Industrial Co., Ltd. |