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Method for guaranteeing quality and crisp of green cucumber product

A cucumber and product technology, which is applied in the field of quality preservation and crispness of cucumber product processing, can solve the problem of lack of flavor products, etc., achieve the effect of good quality preservation and crispness, easy control of technology, and increase the added value

Inactive Publication Date: 2011-06-08
彭元和
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Cut the dried cucumber horizontally into 4mm long melon strips, soak the melon strips with pure water 4 times to remove the salt until there is no salty taste, remove the dry surface water, put it in the dipping treatment liquid, and then package and sterilize. The formula for dipping is:

[0022] Melon strips 40%

[0023] Glucose 28%

[0024] White sugar 8.0%

[0025] Table salt 1.3%

[0026] Wine 0.5%

[0027] Sour agent 0.3%

[0028] Water 21.9%

[0029] First, mix glucose, sugar, salt, wine, sour agent and water and stir evenly, add the melon strips with controlled dry water and soak for 40 hours, pick up the melon strips and put them into the bag quantitatively, and the finished product after sterilization treatment. This product is a sweet leisure product.

Embodiment 2

[0031] After cutting the dried cucumber into strips with a width of 8mm, the same treatment as in Example 1, the dipping formula is:

[0032] The dipping formula is as follows:

[0033] Melon strips 50%

[0034] Glucose 13%

[0035] Sugar 0.5%

[0036] Table salt 4.5%

[0037] Sour agent 1.0%

[0038] Water 28%

[0039] After mixing the glucose, white sugar, table salt, sour agent and water evenly, put the melon strips together with the dipping treatment liquid into the glass bottle, and the finished product after sterilization treatment. The product is a savory canned food.

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PUM

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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 maintaining the quality and crispness of cucumber products. Background technique [0002] Cucumber is one of the main vegetable varieties, with good adaptability, wide planting area, large area, and high yield. Whether it is eaten raw, cooked or made into pickles, it is very popular, and its processing methods are relatively mature. The processing of cucumbers is mainly pickled vegetables. The traditional products are high-salt and high-sugar. The high-salt and high-salt have the function of maintaining quality and crispness. With the improvement of people’s living standards, the trend of pickles processing is low. Salinization and low glycation, no or less preservatives. The high-salt products of pickled cucumbers quickly become soft and deteriorated after desalting. Generally, the processing needs to be sterilized or treated with preservatives. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 彭元和
Owner 彭元和
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