CN106036663A - Pickling and processing method of red cucumber slices - Google Patents
Pickling and processing method of red cucumber slices Download PDFInfo
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- CN106036663A CN106036663A CN201610378938.6A CN201610378938A CN106036663A CN 106036663 A CN106036663 A CN 106036663A CN 201610378938 A CN201610378938 A CN 201610378938A CN 106036663 A CN106036663 A CN 106036663A
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Abstract
The invention relates to a pickling and processing method of red cucumber slices. The pickling and processing method comprises the following preparation steps of (1) selecting salting raw materials; (2) performing desalinating; (3) performing cleaning and selecting; (4) preparing desalinated raw materials: by using a cutter, cutting cucumbers into cucumber slices of 6mm, cutting ginger into shredded ginger of 3X3, and adding sesame seeds, wherein the mass ratio of the cucumber slices to the shredded ginger and the sesame seeds is 5960 to 236 to 5; (5) performing seasoning and salting: pickling the prepared desalinated raw materials in the seasoning liquid, wherein each 100kg of the seasoning liquid is used for pickling 310kg of the desalinated raw materials; (6) performing freezer refrigeration, performing stirring and performing analysing; (7) performing packaging: packaging products meeting standards into bags, wherein the mass ratio of solid substances to liquid substances in the packaging bags is 3 to 1; and (8) performing pasteurization and performing drying by airing. According to the pickling and processing method disclosed by the invention, the cucumbers are used as main materials for making pickled products, the pickled products are red in color, crisp, and good in mouth feel, can be used for making cold dishes as a food to go with wine or liquor and the like, and is long in storage time and suitable for popularization and application.
Description
Technical field
The invention belongs to fruits and vegetables technology, the processing method particularly relating to a kind of pickled cucumbers.
Background technology
Along with economic development, people are more and more diversified to the pursuit of cuisines, and Fructus Cucumidis sativi is in people's daily life
One of vegetable, have multiple eating method, cold and dressed with sauce and stir-fry etc., Fructus Cucumidis sativi rich in proteins, saccharide, vitamin B2, vitamin C, dimension are raw
The nutritions such as element E, carotene, nicotinic acid, calcium, phosphorus, ferrum, when Fructus Cucumidis sativi landings are big, owing to sales volume is little, a lot of Fructus Cucumidiss sativi
Often rot.Fresh imperial palace is difficult to preserve for a long time, thus occurs in that many curing foods being made up of Fructus Cucumidis sativi, is so possible not only to
Extend Fructus Cucumidis sativi storage life, it is also possible to make Fructus Cucumidis sativi have more rich mouthfeel.But the beans salting cucumber color and luster of commercial type is bad, the most not
Enough crisp.
Summary of the invention
The present invention solves that the problems referred to above provide a kind of color and luster good, the method for salting and processing of the red cucumber slice of delicious and crisp.
The technical solution used in the present invention:
A kind of method of salting and processing of reddish yellow green tea produced in Anhui Province, its preparation process is as follows:
(1) salting raw material is selected: select color, outward appearance, Fructus Cucumidis sativi in good taste, Rhizoma Zingiberis Recens, the Semen Sesami of mature and plump white；
(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: Fructus Cucumidis sativi machine is cut 6mm cucumber slice, Rhizoma Zingiberis Recens is cut into the shredded ginger of 3 × 3mm, adds Semen Sesami, Fructus Cucumidis sativi
The mass ratio of sheet, shredded ginger and Semen Sesami is 5960:236:5；
(5) seasoning salting: by pickled in baste for the desalination raw material for preparing, pickled 310 parts of every 100 parts of bastes take 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 85～89 DEG C 35min, drying machine drying.
In described step (5), the component of baste is: HVP-6A1～1.5 parts, monosodium glutamate 2～4 parts, saccharin sodium 0.1～0.2
Part, disodium succinate 0.2～0.3 part, potassium sorbate 0.1～0.3 part, soy sauce 8～12 parts, refined salt 5～6 parts, malic acid 0.4～
0.6 part, citric acid 0.2～0.4 part, glacial acetic acid 0.6～0.8 part, lactic acid 0.5～0.7 part and water add to 100 parts.
Beneficial effects of the present invention: the curing food that Fructus Cucumidis sativi is made by the present invention as major ingredient, color is red clear and melodious, and mouthfeel is very
Good, can be used to cold and dressed with sauce dish that goes with wine etc., and the resting period is long, be suitable for popularization and application.
Detailed description of the invention
Embodiment 1
A kind of method of salting and processing of reddish yellow green tea produced in Anhui Province, its preparation process is as follows:
(1) salting raw material is selected: select color, outward appearance, Fructus Cucumidis sativi in good taste, Rhizoma Zingiberis Recens, the Semen Sesami of mature and plump white；
(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: Fructus Cucumidis sativi machine is cut 6mm cucumber slice, Rhizoma Zingiberis Recens is cut into the shredded ginger of 3 × 3mm, adds Semen Sesami, Fructus Cucumidis sativi
The quality of sheet, shredded ginger and Semen Sesami is respectively 298kg, 11.8kg and 0.25kg；
(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, the component of baste is: HVP-6A 1kg, monosodium glutamate 2kg, saccharin sodium 0.1kg, disodium succinate 0.2kg, potassium sorbate
0.1kg, soy sauce 8kg, refined salt 5kg, malic acid 0.4kg, citric acid 0.2kg, glacial acetic acid 0.6kg, lactic acid 0.5kg and water add extremely
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 85～89 DEG C 35min, drying machine drying.
Embodiment 2
A kind of method of salting and processing of reddish yellow green tea produced in Anhui Province, its preparation process is as follows:
(1) salting raw material is selected: select color, outward appearance, Fructus Cucumidis sativi in good taste, Rhizoma Zingiberis Recens, the Semen Sesami of mature and plump white；
(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: Fructus Cucumidis sativi machine is cut 6mm cucumber slice, Rhizoma Zingiberis Recens is cut into the shredded ginger of 3 × 3mm, adds Semen Sesami, Fructus Cucumidis sativi
The quality of sheet, shredded ginger and Semen Sesami is respectively 298kg, 11.8kg and 0.25kg；
(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, the component of baste is: HVP-6A 1.5kg, monosodium glutamate 4kg, saccharin sodium 0.2kg, disodium succinate 0.3kg, sorbic acid
Potassium 0.3kg, soy sauce 12kg, refined salt 6kg, malic acid 0.6kg, citric acid 0.4kg, glacial acetic acid 0.8kg, lactic acid 0.7kg and water add
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 85～89 DEG C 35min, 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. the method for salting and processing of reddish yellow green tea produced in Anhui Province, 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, Rhizoma Zingiberis Recens, the Semen Sesami of mature and plump white；
(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: Fructus Cucumidis sativi machine is cut 6mm cucumber slice, Rhizoma Zingiberis Recens is cut into the shredded ginger of 3 × 3mm, adds Semen Sesami, cucumber slice, Rhizoma Zingiberis Recens
The mass ratio of silk and Semen Sesami is 5960:236:5；
(5) seasoning salting: the desalination raw material for preparing is pickled in baste, and the pickled 310 parts of desalinations of every 100 parts of bastes are 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 85～89 DEG C 35min, drying machine drying.
The method of salting and processing of a kind of reddish yellow green tea produced in Anhui Province the most according to claim 1, it is characterised in that in described step (5)
The component of baste is: HVP-6A 1～1.5 parts, monosodium glutamate 2～4 parts, saccharin sodium 0.1～0.2 part, disodium succinate 0.2～0.3
Part, potassium sorbate 0.1～0.3 part, soy sauce 8～12 parts, refined salt 5～6 parts, malic acid 0.4～0.6 part, citric acid 0.2～0.4
Part, glacial acetic acid 0.6～0.8 part, lactic acid 0.5～0.7 part and water add to 100 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610378938.6A CN106036663A (en) | 2016-05-31 | 2016-05-31 | Pickling and processing method of red cucumber slices |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610378938.6A CN106036663A (en) | 2016-05-31 | 2016-05-31 | Pickling and processing method of red cucumber slices |
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| CN106036663A true CN106036663A (en) | 2016-10-26 |
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| CN201610378938.6A Pending CN106036663A (en) | 2016-05-31 | 2016-05-31 | Pickling and processing method of red cucumber slices |
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Cited By (1)
| 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 |
-
2016
- 2016-05-31 CN CN201610378938.6A patent/CN106036663A/en active Pending
Cited By (1)
| 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 |
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Application publication date: 20161026 |