CN103005340A - Composite nutrition pickled cucumber dice - Google Patents
Composite nutrition pickled cucumber dice Download PDFInfo
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- CN103005340A CN103005340A CN2012104629899A CN201210462989A CN103005340A CN 103005340 A CN103005340 A CN 103005340A CN 2012104629899 A CN2012104629899 A CN 2012104629899A CN 201210462989 A CN201210462989 A CN 201210462989A CN 103005340 A CN103005340 A CN 103005340A
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- cucumber
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Abstract
The invention discloses a composite nutrition pickled cucumber dice which is prepared by the following raw materials in parts by weight: 900-100 parts of cucumber, 5-7 parts of sesame seeds, 10-12 parts of red chili paste, 18-22 parts of table salt, 5-7 parts of monosodium glutamate, 8-10 parts of white sugar, 12-15 parts of red chilli oil, 0.5-0.6 part of citric acid, 1.5-2.5 parts of fresh garlic powder, 1-2 parts of fresh ginger and 1-2 parts of nutrient extract. The composite nutrition pickled cucumber dice is brilliant yellow and red in color and luster, crisp, fresh and sweet in taste and moderate in aroma; the compatibility of the nutrient extract is reasonable; and the composite nutrition pickled cucumber dice with composite nutrition has health-care and health-maintenance functions and is homology of medicine and food without toxic and side effects.
Description
Technical field
The present invention relates to the cucumber manufacture field, exactly is that a kind of compound nutritional is pickled diced cucumber.
Background technology
The cucumber washiness contains certain vitamin, is the melon dish that can improve looks simply, is called as " enamel in the kitchen ".Often eat or be attached on the skin and can effectively to resisting age of skin, reduce the generation of wrinkle, and can prevent and treat cheilitis, angular stomatitis.Cucumber is good weight-reducing product, wishes that the people of fat-reducing will eat cucumber more, but necessarily remembers, must eat fresh cucumber and does not eat salting cucumber, gets fat because the salting cucumber saliferous can cause on the contrary.Cucumber contains the trace elements such as chromium, and hypoglycemic effect is arranged, and concerning the diabetes patient, cucumber is the also foods of fruit of best also vegetables.Bitter taste in the cucumber have anticancer effect, and heat-clearing arranged, quench one's thirst, the effect of Li Shui, detumescence.
Existing cucumber processed food kind is few, and lacks the effect of health care more.
Summary of the invention
The object of the present invention is to provide a kind of compound nutritional with health care function to pickle diced cucumber.
Above-mentioned purpose realizes by following scheme:
A kind of compound nutritional is pickled diced cucumber, it is characterized in that: it is that raw material by following weight parts makes: cucumber 900-1000, sesame 5-7, red thick chilli sauce 10-12, salt 18-22, monosodium glutamate 5-7, white sugar 8-10, chilli oil 12-15, citric acid 0.5-0.6, bright garlic foam 1.5-2.5, fresh ginger 1-2, nutrition extract 1-2;
Described nutrition extract is made by the raw material of following weight parts: Poria cocos 2-3, balloonflower root 2-3, fructus alpiniae oxyphyllae 3-4, root of herbaceous peony 1-2, Amomum cardamomum 1-2, rose 2-3, butterflybush flower 2-4;
The preparation method of described nutrition extract is: will prepare required each raw material blending of nutrition extract, and add each raw material gross weight 5-7 water doubly again, and after decocting removes slag, get the nutrition extract behind the decocting liquid concentrate drying.
Described a kind of compound nutritional is pickled diced cucumber, it is characterized in that: it is that raw material by following weight parts makes: cucumber 1000, sesame 5, red thick chilli sauce 10, salt 20, monosodium glutamate 5, white sugar 8, chilli oil 15, citric acid 0.6, bright garlic foam 2, fresh ginger 2, nutrition extract 1.
Described a kind of compound nutritional is pickled diced cucumber, it is characterized in that: the preparation method is:
(1) get by weight cucumber, air-dry, be soaked in water again 6-8 hour, soaked cucumber is cut into long fourth of 0.8-1 centimetre, cut rear fourth and soaked 2-3 hour with clear water again, pull the control clean water out;
(2) take food by weight salt, with its pickle the clean salt solution of control after cucumber 6-8 hour, the cucumber that must pickle is for subsequent use;
(3) cucumber that will pickle and surplus stock mixing take out after the airtight 15-20 of depositing days, and get final product.Described pickling in the operation separates air-dry diced cucumber with the lotus leaf layering, the air-dry diced cucumber of every 10-15 weight portion is one deck.
Described lotus leaf places the lophatherum gracile top of smouldering to smoke before use 10-15 minute.
Beneficial effect of the present invention is: quality of the present invention is crisp, and flavour is fresh and sweet, and fragrance is suitable.Nutrition extract compatibility is reasonable, has composite nutrition, the health care, and integration of drinking and medicinal herbs has no side effect.Use the lotus leaf layering to separate and pickle, so that the present invention has the fragrance of lotus leaf.Lotus leaf is smoked through lophatherum gracile, has the delicate fragrance of the leaf of bamboo when can not addle.
The specific embodiment
A kind of compound nutritional is pickled diced cucumber, and it is that raw material by following weight parts (kg) makes: cucumber 1000, sesame 5, red thick chilli sauce 10, salt 20, monosodium glutamate 5, white sugar 8, chilli oil 15, citric acid 0.6, bright garlic foam 2, fresh ginger 2, nutrition extract 1.
Described nutrition extract is made by the raw material of following weight parts: Poria cocos 3, balloonflower root 3, fructus alpiniae oxyphyllae 4, the root of herbaceous peony 2, Amomum cardamomum 2, rose 3, butterflybush flower 4;
The preparation method of described nutrition extract is: will prepare required each raw material blending of nutrition extract, and add the water of 6 times of each raw material gross weights again, and after decocting removes slag, get the nutrition extract behind the decocting liquid concentrate drying.
Described a kind of compound nutritional is pickled diced cucumber, and the preparation method is:
(1) get by weight cucumber, air-dry, be soaked in water again 8 hours, soaked cucumber is cut into 1 centimeter long fourth, cut rear fourth and soaked 3 hours with clear water again, pull the control clean water out;
(2) take food by weight salt, pickle with it that cucumber was controlled clean salt solution after 8 hours, the cucumber that must pickle is for subsequent use;
(3) cucumber that will pickle and surplus stock mixing, airtight depositing taken out, and be get final product in 20 days afterwards.
Described pickling in the operation separates air-dry diced cucumber with the lotus leaf layering, the air-dry diced cucumber of per 10 weight portions is one deck.
Described lotus leaf places the lophatherum gracile top of smouldering to smoke before use 10 minutes.
Present embodiment is carried out taste scoring experiment, evaluation through 50 people's mouthfeels and taste, there are 36 people to represent to like the taste of present embodiment, there are 9 people to represent not like the taste of present embodiment, all the other 5 people represent that the present embodiment taste is general, as seen, popular high to its mouthfeel of present embodiment and taste acceptance level.
Claims (5)
1. a compound nutritional is pickled diced cucumber, it is characterized in that: it is that raw material by following weight parts makes: cucumber 900-1000, sesame 5-7, red thick chilli sauce 10-12, salt 18-22, monosodium glutamate 5-7, white sugar 8-10, chilli oil 12-15, citric acid 0.5-0.6, bright garlic foam 1.5-2.5, fresh ginger 1-2, nutrition extract 1-2;
Described nutrition extract is made by the raw material of following weight parts: Poria cocos 2-3, balloonflower root 2-3, fructus alpiniae oxyphyllae 3-4, root of herbaceous peony 1-2, Amomum cardamomum 1-2, rose 2-3, butterflybush flower 2-4;
The preparation method of described nutrition extract is: will prepare required each raw material blending of nutrition extract, and add each raw material gross weight 5-7 water doubly again, and after decocting removes slag, get the nutrition extract behind the decocting liquid concentrate drying.
2. a kind of compound nutritional according to claim 1 is pickled diced cucumber, it is characterized in that: it is that raw material by following weight parts makes: cucumber 1000, sesame 5, red thick chilli sauce 10, salt 20, monosodium glutamate 5, white sugar 8, chilli oil 15, citric acid 0.6, bright garlic foam 2, fresh ginger 2, nutrition extract 1.
3. a kind of compound nutritional according to claim 1 is pickled diced cucumber, it is characterized in that: the preparation method is:
(1) get by weight cucumber, air-dry, be soaked in water again 6-8 hour, soaked cucumber is cut into long fourth of 0.8-1 centimetre, cut rear fourth and soaked 2-3 hour with clear water again, pull the control clean water out;
(2) take food by weight salt, with its pickle the clean salt solution of control after cucumber 6-8 hour, the cucumber that must pickle is for subsequent use;
(3) cucumber that will pickle and surplus stock mixing take out after the airtight 15-20 of depositing days, and get final product.
4. a kind of compound nutritional according to claim 1 is pickled diced cucumber, it is characterized in that: described pickling in the operation separates air-dry diced cucumber with the lotus leaf layering, and the air-dry diced cucumber of every 10-15 weight portion is one deck.
5. a kind of compound nutritional according to claim 4 is pickled diced cucumber, it is characterized in that: described lotus leaf places the lophatherum gracile top of smouldering to smoke before use 10-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104629899A CN103005340A (en) | 2012-11-16 | 2012-11-16 | Composite nutrition pickled cucumber dice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104629899A CN103005340A (en) | 2012-11-16 | 2012-11-16 | Composite nutrition pickled cucumber dice |
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| CN103005340A true CN103005340A (en) | 2013-04-03 |
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| CN2012104629899A Pending CN103005340A (en) | 2012-11-16 | 2012-11-16 | Composite nutrition pickled cucumber dice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494146A (en) * | 2013-08-30 | 2014-01-08 | 铜陵市天屏山调味品厂 | Spicy Jerusalem artichoke pickle and making method thereof |
| CN106036618A (en) * | 2016-06-12 | 2016-10-26 | 芜湖倍思投资管理有限公司 | Production method of instant cucumber products long in shelf life |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403019A (en) * | 2002-11-01 | 2003-03-19 | 付长玉 | Cucumber and vegetable pickled in soy sauce and their pickling process |
| CN101611853A (en) * | 2009-06-15 | 2009-12-30 | 李慧 | A kind of vegetable product and preparation method thereof |
| KR20110072925A (en) * | 2009-12-23 | 2011-06-29 | 서미수 | Method of producing fusion jangajji including many kinds of vegetables and fruits |
| CN102113657A (en) * | 2010-12-28 | 2011-07-06 | 余媛媛 | Method for making fragrant and spicy pickled cucumber |
| CN102613519A (en) * | 2012-04-09 | 2012-08-01 | 崔越 | Pickled cucumbers and preparation method thereof |
-
2012
- 2012-11-16 CN CN2012104629899A patent/CN103005340A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403019A (en) * | 2002-11-01 | 2003-03-19 | 付长玉 | Cucumber and vegetable pickled in soy sauce and their pickling process |
| CN101611853A (en) * | 2009-06-15 | 2009-12-30 | 李慧 | A kind of vegetable product and preparation method thereof |
| KR20110072925A (en) * | 2009-12-23 | 2011-06-29 | 서미수 | Method of producing fusion jangajji including many kinds of vegetables and fruits |
| CN102113657A (en) * | 2010-12-28 | 2011-07-06 | 余媛媛 | Method for making fragrant and spicy pickled cucumber |
| CN102613519A (en) * | 2012-04-09 | 2012-08-01 | 崔越 | Pickled cucumbers and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494146A (en) * | 2013-08-30 | 2014-01-08 | 铜陵市天屏山调味品厂 | Spicy Jerusalem artichoke pickle and making method thereof |
| CN106036618A (en) * | 2016-06-12 | 2016-10-26 | 芜湖倍思投资管理有限公司 | Production method of instant cucumber products long in shelf life |
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Application publication date: 20130403 |