Method for pickling special cucumber pickle

A technology for cucumber and pickles, applied in the directions of food preparation, application, food science, etc., can solve the problems affecting the promotion of cucumber pickles, monotonous taste, difficult storage, etc., and achieve the effects of easy storage, sweet and delicious taste, and appetite enhancement.

Inactive Publication Date: 2011-05-25
高艾英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cucumbers pickled by many methods have monotonous taste, difficult storage, and easy to mold, which has affected the widespread promotion of cucumber sauce pickles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] The optimal weight ratio of pickled cucumber and pickled vegetables in sauce of the present invention is:

[0013] Cucumber 5000g, white wine 250g, ginger 100g, soy sauce 2500g, peanut oil 250g, fennel 100g, pepper 100g, monosodium glutamate 80g, sugar 500g, pepper 120g, salt 500g

[0014] The method that above-mentioned each component is made into the present invention's pickled cucumber and pickled vegetables is:

[0015] (1) Cut the cleaned cucumber vertically and horizontally into strips of about 6 cm, put cucumber strips and salt layer by layer in a tank or other container from top to bottom, and marinate for 24 hours until the cucumber no longer comes out of water, then take it out for later use.

[0016] (2) Heat peanut oil in a frying pan, add fennel and Chinese prickly ash, simmer for 2 minutes, then pour soy sauce into the pan and boil, then add monosodium glutamate and sugar to boil, let it cool down to room temperature naturally, then add white wine .

[0...

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PUM

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Abstract

The invention discloses a method for pickling a special cucumber pickle. The pickle is prepared by pickling cucumbers, white spirit, ginger, soy sauce, peanut oil, foeniculum vulgare, pepper, monosodium glutamate, sugar, chillies and salt in percentage by weight. The method has the advantages of simple process and reasonable preparation, and the product has the characteristics of rich nutrition, luscious taste, easiness of storage, fresh, crisp, fragrant, hot and salty tastes, and the like. What is more, the pickle has a prevention effect on the H1N1 influenza A spread in the world.

Description

technical field [0001] The invention relates to a method for pickling special cucumber pickles. Background technique [0002] Cucumber has the effects of anti-tumor, anti-aging, hypoglycemic, weight-loss and body-building, brain-invigorating and tranquilizing, etc. Regular consumption is beneficial to health and is suitable for promotion and consumption in the whole society. In my country, there are various ways to pickle cucumbers, and cucumber pickles are one of the side dishes that men, women, old and children generally like. But the cucumbers pickled by many methods have monotonous taste, difficulty in storage, and easy mouldy, which has influenced the extensive promotion of cucumber sauce pickles. The present invention solves the above disadvantages and provides a method for pickling cucumber pickles that are rich in nutrition, fresh, crisp, fragrant, spicy and salty. More importantly, fennel can be used to extract shikimic acid (Shikimic Acid), which is the main raw ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/30A23L33/00
Inventor 高艾英
Owner 高艾英
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