CN103919086A - 西瓜酸的腌制方法 - Google Patents
西瓜酸的腌制方法 Download PDFInfo
- Publication number
- CN103919086A CN103919086A CN201410133961.XA CN201410133961A CN103919086A CN 103919086 A CN103919086 A CN 103919086A CN 201410133961 A CN201410133961 A CN 201410133961A CN 103919086 A CN103919086 A CN 103919086A
- Authority
- CN
- China
- Prior art keywords
- watermelon
- acid
- weight
- slices
- glacial acetic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000219109 Citrullus Species 0.000 title claims abstract description 22
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000005554 pickling Methods 0.000 title claims abstract description 9
- 239000002253 acid Substances 0.000 title claims abstract description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 229960000583 acetic acid Drugs 0.000 claims abstract description 8
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000005711 Benzoic acid Substances 0.000 claims abstract description 4
- 235000010233 benzoic acid Nutrition 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000009938 salting Methods 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
西瓜酸的腌制方法,其特征在于取不成熟的西瓜去除青皮,分切成10—15mm厚的片状物,然后加入片状物重量的1—2倍的清水,煮至沸腾,然后密封并冷却至室温,然后加入冰醋酸并混合均匀后进行腌制,片状物的清水混合物与冰醋酸的重量比为1:0.018—0.022,腌制时间为5—7天,之后加入腌制物重量的0.1%苯甲酸即可。本发明与已有技术相比,具有能减少因西瓜不成熟而导致的损失的、提升西瓜价值的优点。
Description
技术领域:
本发明涉及一种食物的腌制方法。
背景技术:
西瓜在种植至成熟过程中,大约有10—15%的西瓜不能成熟,这些不能成熟的西瓜只能任其烂在地里,造成不少的损失。
发明内容:
本发明的发明目的在于提供一种能减少因西瓜不成熟而导致的损失的西瓜酸的腌制方法。
本发明是这样实现的,取不成熟的西瓜去除青皮,分切成10—15mm厚的片状物,然后加入片状物重量的1—2倍的清水,煮至沸腾,然后密封并冷却至室温,然后加入冰醋酸并混合均匀后进行腌制,片状物的清水混合物与冰醋酸的重量比为1:0.018—0.022,腌制时间为5—7天,之后加入腌制物重量的0.1%苯甲酸即可。
由于不能成熟的西瓜中含有5—15%的包括糖分在内的碳水化合物以及生物酶,若采用传统的工艺腌制,容易腐烂变质而失败,而采用本发明的方法,通过高温蒸煮的方式,先将西瓜中的生物酶杀灭,以防止在腌制过程中,碳水化合物在生物酶的作用下发酵变质,从而使腌制产品在腌制过程中不会变质,而且腌制后的保鲜期长达6—8个月。
本发明与已有技术相比,具有能减少因西瓜不成熟而导致的损失的、提升西瓜价值的优点。
具体实施方式:
现结合实施例对本发明做进一步详细描述:
本发明是这样实现的,取不成熟的西瓜去除青皮,分切成10—15mm厚的片状物,然后加入片状物重量的1—2倍的清水,煮至沸腾,然后密封并冷却至室温,然后加入冰醋酸并混合均匀后进行腌制,片状物的清水混合物与冰醋酸的重量比为1:0.018—0.022,腌制时间为5—7天,之后加入腌制物重量的0.1%苯甲酸,分装后即可进行销售。
Claims (1)
1. 西瓜酸的腌制方法,其特征在于取不成熟的西瓜去除青皮,分切成10—15mm厚的片状物,然后加入片状物重量的1—2倍的清水,煮至沸腾,然后密封并冷却至室温,然后加入冰醋酸并混合均匀后进行腌制,片状物的清水混合物与冰醋酸的重量比为1:0.018—0.022,腌制时间为5—7天,之后加入腌制物重量的0.1%苯甲酸即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410133961.XA CN103919086A (zh) | 2014-04-04 | 2014-04-04 | 西瓜酸的腌制方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410133961.XA CN103919086A (zh) | 2014-04-04 | 2014-04-04 | 西瓜酸的腌制方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103919086A true CN103919086A (zh) | 2014-07-16 |
Family
ID=51137670
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410133961.XA Pending CN103919086A (zh) | 2014-04-04 | 2014-04-04 | 西瓜酸的腌制方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103919086A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1795753A (zh) * | 2004-12-29 | 2006-07-05 | 弓秀珍 | 一种酸菜淹渍方法 |
CN101416711A (zh) * | 2007-10-23 | 2009-04-29 | 北京健健康康生物技术有限公司 | 爽口瓜翠条及其制备方法 |
CN102273577A (zh) * | 2011-02-08 | 2011-12-14 | 吴婉玲 | 一种具有降低血压功效的醋饮料及其生产方法 |
CN103393051A (zh) * | 2013-08-12 | 2013-11-20 | 张松波 | 一种西瓜皮的腌制方法 |
-
2014
- 2014-04-04 CN CN201410133961.XA patent/CN103919086A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1795753A (zh) * | 2004-12-29 | 2006-07-05 | 弓秀珍 | 一种酸菜淹渍方法 |
CN101416711A (zh) * | 2007-10-23 | 2009-04-29 | 北京健健康康生物技术有限公司 | 爽口瓜翠条及其制备方法 |
CN102273577A (zh) * | 2011-02-08 | 2011-12-14 | 吴婉玲 | 一种具有降低血压功效的醋饮料及其生产方法 |
CN103393051A (zh) * | 2013-08-12 | 2013-11-20 | 张松波 | 一种西瓜皮的腌制方法 |
Non-Patent Citations (2)
Title |
---|
亚日: "西瓜酸开胃更开心", 《佛山日报》 * |
杨邦英: "《罐头工业手册(新版)》", 30 June 2002, 中国轻工业出版社 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Graça et al. | Evaluation of microbial quality and yeast diversity in fresh-cut apple | |
CN101669605A (zh) | 一种真空冻炸水果片的工艺 | |
CN102835637A (zh) | 一种酸菜加工生产方法 | |
CN102657256A (zh) | 一种速冻菠萝蜜食品原料的加工方法 | |
CN107198183A (zh) | 一种二次发酵低盐控制辣椒复合保鲜方法 | |
Ergun et al. | Physiology of fresh-cut ‘Galia’(Cucumis melo var. reticulatus) from ripe fruit treated with 1-methylcyclopropene | |
CN103610125B (zh) | 一种深海鱼产品降低嘌呤的工艺方法 | |
CN102599470A (zh) | 一种辣椒酱 | |
CN103815438B (zh) | 一种冷冻调理鳗鱼皮及其制备方法 | |
CN103689492A (zh) | 一种咸菜的生产方法 | |
CN103919086A (zh) | 西瓜酸的腌制方法 | |
CN104904843A (zh) | 一种姜汁决明子涂膜保鲜液 | |
Maráz et al. | Food spoilage by cold-adapted yeasts | |
CN102356774A (zh) | 一种保水保鲜剂及其应用 | |
CN105053930A (zh) | 糖醋嫩姜及其加工方法 | |
US9585415B2 (en) | Quick pickle fermentation cure | |
CN104351708A (zh) | 一种酸包菜的制备方法 | |
CN103493875A (zh) | 一种枇杷的保鲜方法 | |
CN105557983A (zh) | 冰冻速食杨梅的制作工艺 | |
CN103923814B (zh) | 西瓜果醋的制造方法 | |
CN104012910B (zh) | 一种酱萝卜头及其加工工艺 | |
CN101194698B (zh) | 一种有机油焖笋的防腐保鲜加工工艺 | |
CN101756167B (zh) | 韭菜在速冻水饺中的护色方法 | |
CN104273479A (zh) | 即食生姜加工方法 | |
KR20150092513A (ko) | 양상추의 갈변억제와 이를 이용한 신선 샌드위치 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140716 |