CN1939150A - Process of papaya pickle - Google Patents
Process of papaya pickle Download PDFInfo
- Publication number
- CN1939150A CN1939150A CNA200510094576XA CN200510094576A CN1939150A CN 1939150 A CN1939150 A CN 1939150A CN A200510094576X A CNA200510094576X A CN A200510094576XA CN 200510094576 A CN200510094576 A CN 200510094576A CN 1939150 A CN1939150 A CN 1939150A
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- China
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- pawpaw
- papaya
- processing method
- sauce
- soy sauce
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Abstract
A pickled papaya rich in protein, VA, VC and minerals is prepared from papaya, garlic cloves, ginger, hot pepper, edible salt, soy sauce and saccharine through pickling for 7-25 days.
Description
Technical field
The present invention relates to a kind of processing method of pickled.
Background technology
Traditional processing method of pickled is to adopt raw materials such as cucumber, radish, peanut, be equipped with capsicum, the head of garlic, etc. after treatment in order allotment mix thoroughly, go in the altar then and form after a while.Because the raw material difference selected for use, and the contained nutrition of various raw material itself is widely different, thereby the product special flavour of pickling out differs greatly.
Summary of the invention
Purpose of the present invention provides a kind of local flavor special, the processing method of the papaya pickle that mouthfeel is tender and crisp for overcoming the deficiencies in the prior art.
Embodiment of the present invention are: adopt pawpaw as the processing main material, be equipped with the head of garlic, shredded ginger or ginger splices, capsicum, salt, soy sauce, asccharin, major ingredient and batching are put into salt down cylinder sauce system 7-25 days.
The present invention pickles owing to adopting the pawpaw that contains abundant protein, vitamin A, vitamin C and a large amount of mineral matters to make main raw material, and outward appearance is good, and taste is strong.
The specific embodiment
With the pawpaw fruit crust of shooting off, interior flesh is excavated in rip cutting, dig into threadly as required, perhaps be cut into long 3-10 centimetre, wide 2-4 centimetre, thick 0.5-3 centimetre bulk, grab solid carbon dioxide after mixing evenly with 3% salt pawpaw silk or piece and divide the back standby, scrape off crust earlier, be cut into thread or laminar after cleaning with ginger, the big head of garlic is peelled off behind the coat standby, capsicum or capsicum do puts into boiling water earlier and scalds to pull out in 5-10 minute and drain away the water, and above-mentioned major ingredient and batching are fully mixed compacting in the cylinder of going into to salt down then thoroughly.By pawpaw weight is benchmark, uses monosodium glutamate 0.1-0.2%, and asccharin 0.01-0.02%. puts into the soy sauce into pawpaw raw material important 60%, allows it fully dissolve, and pours in the cylinder that salts down that is contained in the dish base, and an amount of liquor is watered on the surface, adds a cover sauce system.
The present invention is in sauce system process, and stir up and down once every day sooner or later, makes the sauce liquid in the goods even, and the time of sauce system is 7-25 days, according to the height of temperature and the situation decision sauce system time of pawpaw slice size.
The present invention finishes preceding 3 days in sauce system, puts into to be the sucrose of the 2-15% of pawpaw weight and 0.015% Sodium Benzoate again, finishes after 3 days that to make be edible.
Claims (2)
1, a kind of processing method of papaya pickle is characterized in that: adopt pawpaw as the processing main material, be equipped with the head of garlic, shredded ginger or ginger splices, capsicum, salt, soy sauce, asccharin, major ingredient and batching are put into salt down cylinder sauce system 7-25 days.
2, according to the processing method of claim 1 described papaya pickle, it is characterized in that: pawpaw is dug skin go to dig into thread behind the flesh or be cut into bulk, with the pawpaw weight basis, the batching additional proportion is: soy sauce is 60%, monosodium glutamate is 0.1-0.2%, and asccharin is 0.01-0.02%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200510094576XA CN1939150A (en) | 2005-09-28 | 2005-09-28 | Process of papaya pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200510094576XA CN1939150A (en) | 2005-09-28 | 2005-09-28 | Process of papaya pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1939150A true CN1939150A (en) | 2007-04-04 |
Family
ID=37957897
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200510094576XA Pending CN1939150A (en) | 2005-09-28 | 2005-09-28 | Process of papaya pickle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1939150A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090592A (en) * | 2011-01-26 | 2011-06-15 | 周志坚 | Papaw pieces and production method thereof |
| CN103494216A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Beauty pickled papaya |
| CN103766850A (en) * | 2012-10-18 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Specially-produced three-flavor vegetable sauce |
| CN103766834A (en) * | 2012-10-18 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Multi-flavor natural cucurbit vinasse sauce |
| CN104172045A (en) * | 2014-07-31 | 2014-12-03 | 梁爱华 | Healthcare sword bean pickled vegetable and processing method thereof |
| CN105029323A (en) * | 2015-09-07 | 2015-11-11 | 广西壮族自治区农业科学院农产品加工研究所 | Sour and spicy low-salt pawpaw pickled vegetable and preparation method thereof |
| CN105231366A (en) * | 2015-10-21 | 2016-01-13 | 冯芬 | Sauced pawpaw sticks and preparing method thereof |
| CN105795406A (en) * | 2016-03-24 | 2016-07-27 | 西北农林科技大学 | Instant papaya pickles and production method thereof |
| CN106539012A (en) * | 2016-10-21 | 2017-03-29 | 广西武宣县融通食品有限公司 | The production method of Fructus Chaenomeliss leisure pickles |
| CN106562321A (en) * | 2016-10-21 | 2017-04-19 | 广西武宣县融通食品有限公司 | Production method for leisure pickled seven-color pepper |
| CN106562324A (en) * | 2016-11-04 | 2017-04-19 | 广西赑益农业科技有限公司 | Common flowering quince fruit dices and preparation method thereof |
| CN106562322A (en) * | 2016-10-21 | 2017-04-19 | 广西武宣县融通食品有限公司 | Production method of leisure pickled garlics |
| CN106722559A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of tribute green pepper sauce pawpaw and preparation method thereof |
| CN106858471A (en) * | 2017-01-05 | 2017-06-20 | 广西金臣科技有限公司 | Spicy pawpaw does and its processing method |
| CN114788569A (en) * | 2021-01-23 | 2022-07-26 | 广西贺州市芬芳果蔬食品有限公司 | Preparation method of pickled vegetable shredded papaya |
-
2005
- 2005-09-28 CN CNA200510094576XA patent/CN1939150A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090592A (en) * | 2011-01-26 | 2011-06-15 | 周志坚 | Papaw pieces and production method thereof |
| CN103766850A (en) * | 2012-10-18 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Specially-produced three-flavor vegetable sauce |
| CN103766834A (en) * | 2012-10-18 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Multi-flavor natural cucurbit vinasse sauce |
| CN103494216A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Beauty pickled papaya |
| CN103494216B (en) * | 2013-10-15 | 2015-11-25 | 皖东天都调味食品有限责任公司 | A kind of beauty treatment sauce pawpaw |
| CN104172045A (en) * | 2014-07-31 | 2014-12-03 | 梁爱华 | Healthcare sword bean pickled vegetable and processing method thereof |
| CN105029323A (en) * | 2015-09-07 | 2015-11-11 | 广西壮族自治区农业科学院农产品加工研究所 | Sour and spicy low-salt pawpaw pickled vegetable and preparation method thereof |
| CN105231366A (en) * | 2015-10-21 | 2016-01-13 | 冯芬 | Sauced pawpaw sticks and preparing method thereof |
| CN105795406A (en) * | 2016-03-24 | 2016-07-27 | 西北农林科技大学 | Instant papaya pickles and production method thereof |
| CN106539012A (en) * | 2016-10-21 | 2017-03-29 | 广西武宣县融通食品有限公司 | The production method of Fructus Chaenomeliss leisure pickles |
| CN106562321A (en) * | 2016-10-21 | 2017-04-19 | 广西武宣县融通食品有限公司 | Production method for leisure pickled seven-color pepper |
| CN106562322A (en) * | 2016-10-21 | 2017-04-19 | 广西武宣县融通食品有限公司 | Production method of leisure pickled garlics |
| CN106562324A (en) * | 2016-11-04 | 2017-04-19 | 广西赑益农业科技有限公司 | Common flowering quince fruit dices and preparation method thereof |
| CN106722559A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of tribute green pepper sauce pawpaw and preparation method thereof |
| CN106858471A (en) * | 2017-01-05 | 2017-06-20 | 广西金臣科技有限公司 | Spicy pawpaw does and its processing method |
| CN114788569A (en) * | 2021-01-23 | 2022-07-26 | 广西贺州市芬芳果蔬食品有限公司 | Preparation method of pickled vegetable shredded papaya |
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Addressee: Sun Yuanshan Document name: Notice of publication of application for patent for invention |
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Addressee: Sun Yuanshan Document name: Notification before expiration of term |
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Addressee: Sun Yuanshan Document name: Notification that Application Deemed to be Withdrawn |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |