CN103300323A - Preparation method of pickled honey dew melon - Google Patents

Abstract

The invention discloses a preparation method of pickled honey dew melon. In a preparation process, honey dew melon is sterilized by using an ozone water solution, so that the quality guarantee period of the honey dew melon can be effectively prolonged; a vacuum freeze-drying process is adopted, so that the original taste and flavor of the honey dew melon can be well kept and the nutrition of the honey dew melon cannot be destroyed; traditional Chinese medicine liquid can uniformly permeate into all parts of the honey dew melon, so that the nutrition content of the honey dew melon is increased; the pickled honey dew melon is light yellow red in color, fresh, tender and rich in flavor, keeps the natural nutrition ingredients of the honey dew melon, is convenient to store and eat, and meets the demands of different crowds.

Description

A kind of preparation method of honey dew melon pickles

Technical field

The present invention relates to a kind of preparation method of honey dew melon pickles, belong to food processing technology field.

Background technology

Honey dew melon has another name called the Lanzhou honeydew melon, original name " Wallace ", and the melon type is oval, and the white flesh of skin is green, and happy refreshing tender, A sweety scent assails the nostrils, famous national, and melon king's title is arranged.Honey dew melon contains abundant vitamin, protease, calcium, phosphorus, iron etc., and is nutritious, and has clearly that heat is analgesic, and diuresis is quenched one's thirst, the function of appetite-stimulating indigestion-relieving.But because honey dew melon fresh goods storage time is limited, can lose a large amount of nutriments again after making dry product, lose the original local flavor of honey dew melon and flavour, limit exploitation and the commercial value of honey dew melon.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of honey dew melon pickles, can prolong the shelf-life of honey dew melon, enrich its taste, make its daily need of satisfying people, improved the value of this product.

The technical solution used in the present invention is as follows:

A kind of preparation method of honey dew melon pickles may further comprise the steps:

(1) honey dew melon of select is cleaned peeling, remove flesh, be cut into the reaping hook piece, thickness is 3-5mm, is in the ozone water solution of 1-2ppm soaking sterilization 10-20 minute with honey dew melon in concentration first, take out drain away the water after, the honey dew melon piece is immersed in the 4-6 times of Chinese herbal medicine fluid again, add the salt that is equivalent to Chinese herbal medicine fluid weight 10-15%, stir, stir 1-2 every day, soaked 2-3 days, treat that its water oozes out, the melon piece is soaked into by Chinese herbal medicine fluid, and is stand-by;

(2) soaked honey dew melon piece is taken out, cooling rate with 1-2 ℃/min freezes to-30～-40 ℃ first, kept 3-5 hour, until honey dew melon piece fully charge, be that 50-60 ℃, vacuum are under the 30-40Pa condition vacuum drying 10-12 hour in temperature again, make honey dew melon piece water content be controlled at 3-5%, be placed on the shady and cool ventilation place, stand-by;

(3) the honey dew melon piece after the vacuum freeze drying is put into jar for making or keeping thick soya bean sauce, add and be equivalent to honey dew melon weight 2-3 dip doubly, the rear compacting that stirs is In Shade, and stir 1-2 every day, and 4-5 days put wind one time, and sauce 3-4 week processed gets final product;

(4) honey dew melon that sauce is made requires weighing by weight, packs sealing with resistant to elevated temperatures food-packaging bag;

(5) the honey dew melon pickles with above-mentioned packing are 95-105 ℃ of lower steam sterilizing 20-30min in temperature;

(6) warehouse-in storage, the temperature of refrigeration is 0-5 ℃, namely gets honey dew melon pickles product.

The preparation method of described Chinese herbal medicine fluid is as follows:

Get the raw material of following weight portion: Fructus Aurantii 10-15, hawthorn 5-10, dried orange peel 10-15, smoked jujube 8-12, matrimony vine 5-10, lophatherum gracile 10-20, phacellanthus 10-15, selfheal 10-15, nine Rigen 5-10, cymose buckwheat rhizome 8-12;

Herbal raw material in the above-mentioned prescription through picking removal of impurities, is cleaned, after the spreading for cooling, sending into pulverizer pulverizes, cross the 40-50 mesh sieve after pulverizing, the Chinese medicinal granule after sieving is mixed in the even input pot for solvent extraction, add 5-10 times of water soaking 2-3h, then be heated to little boiling and decoct 50-80min, slag is stayed in filtration, adds 4-6 times of water in the dregs of a decoction again and is heated to little boiling and decocts 30-40min, filters, merge leaching liquor twice, the 1/5-1/3 that is evaporated to original volume gets final product.

The preparation method of described dip is as follows:

Get the raw material of following weight portion: mushroom sauce 80-120, post are waited sauce 40-60, peanut oil 50-60, fish sauce 10-20, white sugar 10-15, chilli oil 5-10, soy sauce 60-80, yellow rice wine 10-15, cassia bark 5-8, Chinese prickly ash 4-6, nutmeg 3-5, galingal 5-8,

With the little fire heating of peanut oil, add broad bean paste and hoisin sauce first, little fire is endured perfume (or spice), add again cassia bark, Chinese prickly ash, nutmeg, galingal frying good after, put into successively soy sauce, white sugar, fish sauce, chilli oil and heat together, add the yellow rice wine seasoning after boiled again, little fire boils 10-20 minute and gets final product.

Beneficial effect of the present invention:

In the preparation process of the present invention with ozone water solution to the honey dew melon sterilization, can effectively prolong the shelf-life of honey dew melon, adopt vacuum freeze drying, can keep better the genuineness of honey dew melon and do not destroy its nutrition, Chinese herbal medicine fluid can also be penetrated into equably each part of honey dew melon, increase its trophism, the honey dew melon pickles look after the sauce system is pale yellow red, fresh and tender, the sauce flavor is strong, the natural nutrition composition that has kept honey dew melon, and make things convenient for storage and edible, satisfy the demand of different crowd.

The specific embodiment

The present invention is further illustrated below in conjunction with specific embodiment.

Embodiment

A kind of preparation method of honey dew melon pickles may further comprise the steps:

(1) honey dew melon of select is cleaned peeling, remove flesh, be cut into the reaping hook piece, thickness is 4mm, is soaking sterilization 15 minutes in the ozone water solution of 1ppm with honey dew melon in concentration first, take out drain away the water after, the honey dew melon piece is immersed in 5 times of Chinese herbal medicine fluids again, add the salt that is equivalent to Chinese herbal medicine fluid weight 15%, stir, stir every day 2 times, soaked 3 days, treat that its water oozes out, the melon piece is soaked into by Chinese herbal medicine fluid, and is stand-by;

(2) soaked honey dew melon piece is taken out, cooling rate with 1 ℃/min freezes to-35 ℃ first, kept 4 hours, until honey dew melon piece fully charge, be that 55 ℃, vacuum are vacuum drying 12 hours under the 30Pa condition in temperature again, make honey dew melon piece water content be controlled at 4%, be placed on the shady and cool ventilation place, stand-by;

(3) the honey dew melon piece after the vacuum freeze drying is put into jar for making or keeping thick soya bean sauce, add the dip that is equivalent to 3 times of honey dew melon weight, the rear compacting that stirs is In Shade, stirs every day 2 times, and 5 days put wind one time, and 4 weeks of sauce system get final product;

(4) honey dew melon that sauce is made requires weighing by weight, packs sealing with resistant to elevated temperatures food-packaging bag;

(5) the honey dew melon pickles with above-mentioned packing are 105 ℃ of lower steam sterilizing 20min in temperature;

(6) warehouse-in storage, the temperature of refrigeration is 2 ℃, namely gets honey dew melon pickles product.

The preparation method of described Chinese herbal medicine fluid is as follows:

Get the raw material of following weight portion: 15 parts of Fructus Aurantiis, 8 parts of hawthorn, 10 parts of dried orange peels, 12 parts of smoked jujubes, 6 parts of matrimony vines, 16 parts of lophatherum graciles, 15 parts of phacellanthus, 10 parts of selfheals, 5 parts of nine Rigens, 8 parts of cymose buckwheat rhizomes;

Herbal raw material in the above-mentioned prescription through picking removal of impurities, is cleaned, after the spreading for cooling, sending into pulverizer pulverizes, cross 50 mesh sieves after pulverizing, the Chinese medicinal granule after sieving is mixed in the even input pot for solvent extraction, add 8 times of water soaking 3h, then be heated to little boiling and decoct 60min, slag is stayed in filtration, adds 4 times of water in the dregs of a decoction again and is heated to little boiling and decocts 30min, filters, merge leaching liquor twice, be evaporated to 1/4 of original volume and get final product.

The preparation method of described dip is as follows:

Get the raw material of following weight portion: 100 parts of mushroom sauces, post are waited 50 parts in sauce, 55 parts of peanut oil, 15 parts of fish sauces, 10 parts of white sugar, 10 parts of chilli oils, 70 parts in soy sauce, 15 parts of yellow rice wine, 8 parts on cassia bark, 6 parts in Chinese prickly ash, 4 parts of nutmegs, 5 parts of galingals,

With the little fire heating of peanut oil, add broad bean paste and hoisin sauce first, little fire is endured perfume (or spice), add again cassia bark, Chinese prickly ash, nutmeg, galingal frying good after, put into successively soy sauce, white sugar, fish sauce, chilli oil and heat together, add the yellow rice wine seasoning after boiled again, little fire boils 15 minutes and gets final product.

The honey dew melon pickles that the present invention produces meet the GB2711-2003 sanitary standard, and its testing result is as follows:

1	Test item	Index	Assay	Conclusion
					2	Pathogenic bacteria	Must not detect	Do not detect	Qualified
3	Amino-acid nitrogen/%	≥1.50	1.64	Qualified
					4	Total acid is (in lactic acid, g/100g)	≤2	0.8	Qualified
5	Arsenic mg/kg	≤0.5	0.25	Qualified
					6	Plumbous mg/kg	≤1	0.3	Qualified
7	Coliform MPN/100g	≤30	16	Qualified

Claims (3)

1. the preparation method of honey dew melon pickles is characterized in that may further comprise the steps:

(1) honey dew melon of select is cleaned peeling, remove flesh, be cut into the reaping hook piece, thickness is 3-5mm, is in the ozone water solution of 1-2ppm soaking sterilization 10-20 minute with honey dew melon in concentration first, take out drain away the water after, the honey dew melon piece is immersed in the 4-6 times of Chinese herbal medicine fluid again, add the salt that is equivalent to Chinese herbal medicine fluid weight 10-15%, stir, stir 1-2 every day, soaked 2-3 days, treat that its water oozes out, the melon piece is soaked into by Chinese herbal medicine fluid, and is stand-by;

(2) soaked honey dew melon piece is taken out, cooling rate with 1-2 ℃/min freezes to-30～-40 ℃ first, kept 3-5 hour, until honey dew melon piece fully charge, be that 50-60 ℃, vacuum are under the 30-40Pa condition vacuum drying 10-12 hour in temperature again, make honey dew melon piece water content be controlled at 3-5%, be placed on the shady and cool ventilation place, stand-by;

(3) the honey dew melon piece after the vacuum freeze drying is put into jar for making or keeping thick soya bean sauce, add and be equivalent to honey dew melon weight 2-3 dip doubly, the rear compacting that stirs is In Shade, and stir 1-2 every day, and 4-5 days put wind one time, and sauce 3-4 week processed gets final product;

(4) honey dew melon that sauce is made requires weighing by weight, packs sealing with resistant to elevated temperatures food-packaging bag;

(5) the honey dew melon pickles with above-mentioned packing are 95-105 ℃ of lower steam sterilizing 20-30min in temperature;

(6) warehouse-in storage, the temperature of refrigeration is 0-5 ℃, namely gets honey dew melon pickles product.

2. according to the preparation method of right 1 described honey dew melon pickles, it is characterized in that, the preparation method of described Chinese herbal medicine fluid is as follows:

Get the raw material of following weight portion: Fructus Aurantii 10-15, hawthorn 5-10, dried orange peel 10-15, smoked jujube 8-12, matrimony vine 5-10, lophatherum gracile 10-20, phacellanthus 10-15, selfheal 10-15, nine Rigen 5-10, cymose buckwheat rhizome 8-12;

Herbal raw material in the above-mentioned prescription through picking removal of impurities, is cleaned, after the spreading for cooling, sending into pulverizer pulverizes, cross the 40-50 mesh sieve after pulverizing, the Chinese medicinal granule after sieving is mixed in the even input pot for solvent extraction, add 5-10 times of water soaking 2-3h, then be heated to little boiling and decoct 50-80min, slag is stayed in filtration, adds 4-6 times of water in the dregs of a decoction again and is heated to little boiling and decocts 30-40min, filters, merge leaching liquor twice, the 1/5-1/3 that is evaporated to original volume gets final product.

3. according to the preparation method of right 1 described honey dew melon pickles, it is characterized in that, the preparation method of described dip is as follows:

Get the raw material of following weight portion: mushroom sauce 80-120, post are waited sauce 40-60, peanut oil 50-60, fish sauce 10-20, white sugar 10-15, chilli oil 5-10, soy sauce 60-80, yellow rice wine 10-15, cassia bark 5-8, Chinese prickly ash 4-6, nutmeg 3-5, galingal 5-8,

With the little fire heating of peanut oil, add broad bean paste and hoisin sauce first, little fire is endured perfume (or spice), add again cassia bark, Chinese prickly ash, nutmeg, galingal frying good after, put into successively soy sauce, white sugar, fish sauce, chilli oil and heat together, add the yellow rice wine seasoning after boiled again, little fire boils 10-20 minute and gets final product.