CN106036660A - Pickling and processing method of assorted cucumber strips - Google Patents
Pickling and processing method of assorted cucumber strips Download PDFInfo
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- CN106036660A CN106036660A CN201610378462.6A CN201610378462A CN106036660A CN 106036660 A CN106036660 A CN 106036660A CN 201610378462 A CN201610378462 A CN 201610378462A CN 106036660 A CN106036660 A CN 106036660A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a pickling and processing method of assorted cucumber strips. The pickling and processing method of the assorted cucumber strips comprises the followings steps: (1), selecting the raw materials used for salt-marinating; (2), desalting the marinated materials; (3), washing the desalted materials, and carrying out choosing; (4), preparing the desalted materials, namely cutting the cucumbers into strips of which the sizes are 5cm multiplies 1.2cm, cutting the eggplants into strips of which the sizes are 5cm multiplies 1.2cm, cutting the gingers into shreds of which the sizes are 3mm multiplies 3mm, and cutting the perilla frutescens leaves into slices of which the sizes are 5mm multiplies 5mm; and mixing the cucumber strips, the eggplant strips, the ginger shreds and the perilla frutescens leaf slices in a mass ratio of 584: 24: 9: 3; (5), carrying out flavoring and salt-marinating, namely marinating the prepared desalted materials with a seasoning liquid, wherein per 310 kilograms of the desalted materials are marinated with 100 kilograms of the flavoring liquid; (6), carrying out refrigeration in a refrigerator, and carrying out stirring and analyzing; (7), carrying out packaging; and (8), carrying out pasteurization and drying. The pickled assorted cucumber strips prepared according to the pickling and processing method are good in color and luster, delicious and crispy in taste, and suitable for the consumption habits of the people. The pickling and processing method is simple in processes and easy to realize scale production.
Description
Technical field
The present invention relates to a kind of vegetable-pickling method, particularly relate to the method for salting and processing of a kind of assorted cucumber strip.
Background technology
Due to improving constantly of living standard, people's requirement to eating is more and more higher, not only to satisfy, and to be eaten is good,
Eat healthy, not only include looking good, smell good and taste good required by traditional food, under the rhythm of life day by day accelerated, it is simple to carry
And preservation, also become one of requirement of current vegetable, especially for the garnishes of auxiliary flavoring properties, but due to many fresh vegetables
Really storage time is limited, make after dry product again can the nutrient substance of large losses, lose original local flavor and flavour, and by fresh
Fruit and vegerable are fabricated to pickles, have both met the requirement of instant edible, turn avoid the problem that fresh fruit of vegetables easily rots.Fructus Cucumidis sativi
It is one of vegetable in people's daily life, has multiple eating method, Fructus Cucumidis sativi rich in proteins, saccharide, vitamin B2, vitamin C, dimension
The nutritional labelings such as raw element E, carotene, nicotinic acid, calcium, phosphorus, ferrum, when Fructus Cucumidis sativi lists in a large number, the supply of goods is too big, a lot of Fructus Cucumidiss sativi
Often rot, now Fructus Cucumidis sativi is made curing food, both remained nutritional labeling, facilitated again storage and eat.
Summary of the invention
It is an object of the invention to provide and a kind of pickled cucumbers adds Fructus Solani melongenae, shredded ginger and the assorted cucumber strip of Folium Perillae
Method for salting.
The technical solution used in the present invention:
A kind of assorted cucumber strip method of salting and processing, its step is as follows,
(1) salting raw material is selected: select color, outward appearance, Fructus Cucumidis sativi in good taste, Fructus Solani melongenae, Rhizoma Zingiberis Recens and Folium Perillae；
(2) desalination: to raw material desalination, target salinity 0～3 degree；
(3) clean, select: after using beet washer to clean, choose impurity removing, with defective works such as pest and disease damages；
(4) desalination preparation of raw material: by Fructus Cucumidis sativi cutting, specification is 5 × 1.2cm, Fructus Solani melongenae cutting, and specification is 5 × 1.2cm, Rhizoma Zingiberis Recens
Shredding, specification is 3 × 3mm, Folium Perillae, specification 5 × 5mm every, and cucumber strip, Fructus Solani melongenae, shredded ginger, the mass ratio of Folium Perillae are 584:
24:9:3；
(5) seasoning salting: by pickled in baste for the desalination raw material for preparing, every pickled 310kg of 100kg baste takes off
Salt raw material；
(6) Cold storage in the refrigerator, stirs, analyzes: pickled product enters Cold storage in the refrigerator, temperature of ice house 0～5 DEG C, and 24h stirs once,
After circulating 2 times, analyze the salinity of salt-like prod, BRIX, acidity and pH value whether conformance with standard；
(7) packaging: standard compliant product is packaged into bag, solid content and liquid shape thing mass ratio 3:1 in packaging bag；
(8) pasteurize, dries: sterilize after packaging at 83～87 DEG C 30min, drying machine drying.
In described step (5), the component of baste is: HVP-6A 0.4～0.6 part, monosodium glutamate 3.2～3.4 parts, saccharin sodium
0.06～0.08 part, alanine 0.06～0.08 part, I+G 0.02～0.04 part, disodium succinate 0.1～0.18 part, redness of the skin or complexion
106 0.02～0.04 parts, potassium sorbate 0.15～0.25 part, soy sauce 7.5～8 parts, refined salt 5～6 parts, malic acid 0.4～0.6
Part, citric acid 0.5～0.7 part, glacial acetic acid 1.5～2 parts, Folium Perillae juice 0.05～0.15 part and water add to 100 parts.
Beneficial effects of the present invention: the assorted Fructus Cucumidis sativi color and luster that the present invention pickles is good, and taste is fragrant and crisp, meets the consumption of people
Custom, method for salting technique is simple, easily realizes scale.
Detailed description of the invention
Embodiment 1
A kind of assorted cucumber strip method of salting and processing, its step is as follows,
(1) salting raw material is selected: select Fructus Cucumidis sativi, Fructus Solani melongenae, Rhizoma Zingiberis Recens and the Folium Perillae after color, outward appearance, mouthfeel；
(2) desalination: to raw material desalination, target salinity 0～3 degree；
(3) clean, select: after using beet washer to clean, choose impurity removing, with defective works such as pest and disease damages；
(4) desalination preparation of raw material: by Fructus Cucumidis sativi cutting, specification is 5 × 1.2cm, Fructus Solani melongenae cutting, and specification is 5 × 1.2cm, Rhizoma Zingiberis Recens
Shredding, specification is 3 × 3mm, Folium Perillae, specification 5 × 5mm every, and cucumber strip, Fructus Solani melongenae, shredded ginger, the quality of Folium Perillae are respectively
292kg, 12kg, 4.5kg and 1.5kg；
(5) seasoning salting: salted down by the desalination raw material prepared and put in baste, every 100kg baste is pickled 310kg and is taken off
Salt raw material, the component of baste is: HVP-6A 0.4kg, monosodium glutamate 3.2kg, saccharin sodium 0.06kg, alanine 0.06kg, I+G
0.02kg, disodium succinate 0.1kg, redness of the skin or complexion 106 0.02kg, potassium sorbate 0.15kg, soy sauce 7.5kg, refined salt 5kg, malic acid
0.4kg, citric acid 0.5kg, glacial acetic acid 1.5kg, Folium Perillae juice 0.05kg and water add to 100kg；
(6) Cold storage in the refrigerator, stirs, analyzes: pickled product enters Cold storage in the refrigerator, temperature of ice house 0～5 DEG C, and 24h stirs once,
After circulating 2 times, analyze salt-like prod, salinity 3.5～4.5, BRIX 8.3～8.7, acidity 0.3～0.5 and pH value 4
～conformance with standard between 4.6；
(7) packaging: standard compliant product is packaged into bag, in packaging bag, solid content and liquid shape material amount are respectively 750g
And 250g；
(8) pasteurize, dries: sterilize after packaging at 83～87 DEG C 30min, drying machine drying.
Embodiment 2
A kind of assorted cucumber strip method of salting and processing, its step is as follows,
(1) salting raw material is selected: select Fructus Cucumidis sativi, Fructus Solani melongenae, Rhizoma Zingiberis Recens and the Folium Perillae after color, outward appearance, mouthfeel；
(2) desalination: to raw material desalination, target salinity 0～3 degree；
(3) clean, select: after using beet washer to clean, choose impurity removing, with defective works such as pest and disease damages；
(4) desalination preparation of raw material: by Fructus Cucumidis sativi cutting, specification is 5 × 1.2cm, Fructus Solani melongenae cutting, and specification is 5 × 1.2cm, Rhizoma Zingiberis Recens
Shredding, specification is 3 × 3mm, Folium Perillae, specification 5 × 5mm every, and cucumber strip, Fructus Solani melongenae, shredded ginger, the quality of Folium Perillae are respectively
292kg, 12kg, 4.5kg and 1.5kg；
(5) seasoning salting: salted down by the desalination raw material prepared and put in baste, every pickled 310kg of 100kg baste takes off
Salt raw material, the component of baste is: HVP-6A 0.6kg, monosodium glutamate 3.4kg, saccharin sodium 0.08kg, alanine 0.08kg, I+G
0.04kg, disodium succinate 0.18kg, redness of the skin or complexion 106 0.04kg, potassium sorbate 0.25kg, soy sauce 8kg, refined salt 6kg, malic acid
0.6kg, citric acid 0.7kg, glacial acetic acid 2kg, Folium Perillae juice 0.15kg and water add to 100kg；
(6) Cold storage in the refrigerator, stirs, analyzes: pickled product enters Cold storage in the refrigerator, temperature of ice house 0～5 DEG C, and 24h stirs once,
After circulating 2 times, analyze salt-like prod, salinity 3.5～4.5, BRIX 8.3～8.7, acidity 0.3～0.5 and pH value 4
～conformance with standard between 4.6；
(7) packaging: standard compliant product is packaged into bag, in packaging bag solid content and liquid shape material amount not Wei 750g and
250g；
(8) pasteurize, dries: sterilize after packaging at 83～87 DEG C 30min, drying machine drying.
Above two embodiments of the present invention are described in detail, but described content has been only the preferable enforcement of the present invention
Example, it is impossible to be considered the practical range for limiting the present invention.All impartial changes made according to the present patent application scope and improvement
Deng, within all should still belonging to the patent covering scope of the present invention.
Claims (2)
1. an assorted cucumber strip method of salting and processing, it is characterised in that preparation process is as follows,
(1) salting raw material is selected: select color, outward appearance, Fructus Cucumidis sativi in good taste, Fructus Solani melongenae, Rhizoma Zingiberis Recens and Folium Perillae；
(2) desalination: to raw material desalination, target salinity 0～3 degree；
(3) clean, select: after using beet washer to clean, choose impurity removing, with defective works such as pest and disease damages；
(4) desalination preparation of raw material: by Fructus Cucumidis sativi cutting, specification is 5 × 1.2cm, Fructus Solani melongenae cutting, and specification is 5 × 1.2cm, Rhizoma Zingiberis Recens shredding,
Specification is 3 × 3mm, Folium Perillae, specification 5 × 5mm every, and cucumber strip, Fructus Solani melongenae, shredded ginger, the mass ratio of Folium Perillae are 584:24:9:
3；
(5) seasoning salting: the desalination raw material for preparing is pickled in baste, and the pickled 310kg desalination of every 100kg baste is former
Material；
(6) Cold storage in the refrigerator, stirs, analyzes: pickled product enters Cold storage in the refrigerator, temperature of ice house 0～5 DEG C, and 24h stirs once, circulates 2
After secondary, analyze the salinity of salt-like prod, BRIX, acidity and pH value whether conformance with standard；
(7) packaging: standard compliant product is packaged into bag, solid content and liquid shape thing mass ratio 3:1 in packaging bag；
(8) pasteurize, dries: sterilize after packaging at 83～87 DEG C 30min, drying machine drying.
Assorted cucumber strip method of salting and processing the most according to claim 1, it is characterised in that seasoning in described step (5)
The component of liquid is: HVP-6A 0.4～0.6 part, monosodium glutamate 3.2～3.4 parts, saccharin sodium 0.06～0.08 part, alanine 0.06～
0.08 part, I+G 0.02～0.04 part, disodium succinate 0.1～0.18 part, redness of the skin or complexion 1060.02～0.04 part, potassium sorbate
0.15～0.25 part, soy sauce 7.5～8 parts, refined salt 5～6 parts, malic acid 0.4～0.6 part, citric acid 0.5～0.7 part, glacial acetic acid
1.5～2 parts, Folium Perillae juice 0.05～0.15 part and water add to 100 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610378462.6A CN106036660A (en) | 2016-05-31 | 2016-05-31 | Pickling and processing method of assorted cucumber strips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610378462.6A CN106036660A (en) | 2016-05-31 | 2016-05-31 | Pickling and processing method of assorted cucumber strips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036660A true CN106036660A (en) | 2016-10-26 |
Family
ID=57172993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610378462.6A Pending CN106036660A (en) | 2016-05-31 | 2016-05-31 | Pickling and processing method of assorted cucumber strips |
Country Status (1)
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| CN (1) | CN106036660A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925917A (en) * | 2018-05-16 | 2018-12-04 | 桂林电子科技大学 | Preparation method containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable |
| CN113100412A (en) * | 2021-05-25 | 2021-07-13 | 潍坊丸和食品有限公司 | Pickled cucumber product and pickling method thereof |
-
2016
- 2016-05-31 CN CN201610378462.6A patent/CN106036660A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925917A (en) * | 2018-05-16 | 2018-12-04 | 桂林电子科技大学 | Preparation method containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable |
| CN113100412A (en) * | 2021-05-25 | 2021-07-13 | 潍坊丸和食品有限公司 | Pickled cucumber product and pickling method thereof |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161026 |