Method for making plum-flavored chayote

A production method and technology of chayote, which is applied in the field of production of Meixiang chayote, can solve the problems of environmental pollution, inconvenient consumption, high cost of direct recovery, etc., and achieve the effects of reducing salt mixing process, sweet and sour flavor, and reducing environmental pollution

Inactive Publication Date: 2011-07-20
丽江得一食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, chayote is mainly eaten in cold salad, stir-fried, and soup. It has not been made into snack food, and it is not convenient to eat
In addition, the pickling process of plum embryos produces a large amount of plum brine, which contains a large amount of nutrients of plum fruit, and also has a broad-spectrum bactericidal effect, which has high utilization value, but the direct recovery cost is relatively high. The fruit processing enterprises basically discharge it as waste liquid, which causes low utilization rate of plum fruit and causes environmental pollution

Method used

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Embodiment Construction

[0006] Below in conjunction with embodiment the present invention is described in detail.

[0007] The present invention comprises cleaning chayote, dicing, first drying, first pickling, drying, second pickling, second drying, and seasoning process. The specific preparation method is as follows:

[0008] 1. Cleaning: remove the core of fresh chayote, wash and drain;

[0009] 2. Cut into pieces: cut the fresh chayote into 8-15cm 3 the block;

[0010] 3. Initial drying: Dry the chayote pieces at a temperature of 30-55°C to a moisture content of 30-70%, and rub them 2-4 times during the drying process;

[0011] 4. Preliminary pickling: put the chayote pieces that have been preliminarily dried into the tank, add sterilized and filtered plum brine with a salt content of 15-22%, stir well and then marinate for 12-24 hours;

[0012] 5. Drying: Dry the initially pickled chayote pieces at a temperature of 30-55°C until the moisture content is 30-60%;

[0013] 6. Re-marinating: Put ...

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Abstract

The invention provides a method for making plum-flavored chayote. The method comprises the following steps: cleaning chayote; cutting the cleaned chayote into pieces; sequentially carrying out preliminary drying, preliminary pickling, drying, re-pickling and re-drying on the obtained chayote; and seasoning the obtained product, wherein the chayote is pickled into a plum marinade. Because of replacing table salts with the plum marinade, and repeatedly pickling the chayote by using the plum marinade in the process of producing the chayote, the method provided by the invention has the following advantages: firstly, the salts in the plum marinade are completely utilized, thereby reducing the process of salt mixing; secondly, the nutrient compositions of the chayote are effectively retained, and the nutrient compositions of the plum marinade are absorbed by the chayote in the process of pickling, therefore, the manufactured product has the characteristics of plum-flavored, crisp and sweet and sour flavors and is convenient to eat; and thirdly, the pollution to the environment can be reduced.

Description

Technical field: [0001] The invention relates to a preparation method of plum fragrant chayote. Background technique: [0002] Chayote is a kind of melon vegetable. Chayote is rich in nutrients. The content of protein and calcium is 2-3 times that of cucumber. The content of vitamins, selenium and other minerals is also significantly higher than other melons. It is a dual-purpose plant for medicine and food. Regular food is beneficial to enhance the body's ability to resist diseases. At present, the eating method of chayote is mainly cold and dressed with sauce, stir-fried, and stewed in soup, but it has not been made into leisure food, and it is not very convenient to eat. In addition, the pickling process of plum embryos produces a large amount of plum brine, which contains a large amount of nutrients of plum fruit, and also has a broad-spectrum bactericidal effect, which has high utilization value, but the direct recovery cost is relatively high. The fruit processing en...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 王灿东史益敏邓光马晓红
Owner 丽江得一食品有限责任公司
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