Method for guaranteeing quality and crisp of green cucumber product

A product, cucumber technology, which is applied in the field of quality assurance and crispness of cucumber product processing, can solve the problem of lack of flavor products, etc., achieve the effect of good quality and crispness, convenient eating, and widen the consumption range

Inactive Publication Date: 2009-06-24
彭元和
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above processed cucumber products of the prior art have their own characteristics and different flavors, but lack the flavor products utilizing dried cucumber processing

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Dried cucumbers are cross-cut into strips with a width of 4 mm, soaked in pure water for 4 times to desalinate the strips until there is no salty taste, remove the dried surface water, put them in the soaking solution, and then pack and sterilize. The recipe for the dip is:

[0022] Gua Tiao 40%

[0023] Glucose 28%

[0024] White sugar 8.0%

[0025] Salt 1.3%

[0026] Alcohol 0.5%

[0027] Sour agent 0.3%

[0028] Water 21.9%

[0029] Glucose, white sugar, salt, wine, sour agent and water are firstly mixed and stirred evenly, then the melon strips are soaked in dry water for 40 hours. This product is a sweet leisure product.

Embodiment 2

[0031] After the cucumber is cut into wide 8mm melon strips, it is treated in the same way as in Example 1, and the dipping formula is:

[0032] The recipe for dipping is as follows:

[0033] Gua Tiao 50%

[0034] Glucose 13%

[0035] White sugar 0.5%

[0036] Salt 4.5%

[0037] Sour agent 1.0%

[0038] water 28%

[0039] Glucose, white sugar, salt, sour agent and water are firstly mixed and stirred evenly, then the melon strips are packed into a glass bottle together with the dipping treatment solution, and the finished product is obtained after sterilization. This product is a canned savory food.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a cucumber product quality and crispness keeping method, which uses dried cucumber (half-dried) as raw material, and the product is produced after strip cutting, adding water and condensing, drying, immersing, packaging, sterilizing. The immersion prescription is cucumber strip 40-50%, glucose 13-28%, white sugar 0.5-8.0%, salt 1.3-4.5%, wine 0-3.0%, acid 0.3-1.0%, and the balance being water. The prescription is designed reasonably, has good effect of quality and crispness keeping, expands deep processing of pickled cucumber, facilitates development of low salt low sugar diversified product. The product is convenient for eating, meets requirements of national standard, enhances added value of product and expands consumption scope of the product especially as leisure food. The technique is easy to control, thus beneficial to implementation and popularization of the project.

Description

technical field [0001] The invention relates to a processing method of agricultural products, in particular to a technical method for preserving quality and crispness of cucumber products. Background technique [0002] Cucumber is one of the main vegetable varieties. It has good adaptability, wide planting area, large area and high yield. It is very popular whether it is eaten raw, cooked or made into pickles, and its processing methods are relatively mature. The processing of cucumbers is mainly pickled vegetables. Traditional products include high-salt and high-sugar two categories. Salted and low sugar, no or less preservatives. The high-salt products of pickled cucumbers are soft and rotten quickly after desalination. Generally, they are processed by sterilization or preservatives, and calcium chloride, potassium sorbate, etc. are added to meet the quality assurance requirements, but their brittleness decays and softens quickly, and is easy to lose The characteristic f...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 彭元和
Owner 彭元和
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap