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Processing method of pickled cucumber

A processing method and a technology for pickling cucumbers, which are applied to the processing field of pickles and can solve the problems of single taste, insufficient sweetness and aroma, dark color of pickles and the like.

Inactive Publication Date: 2012-05-23
荆献芝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But most pickles are dark in color, single in taste, with more than salty taste, but not enough sweet flavor

Method used

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Examples

Experimental program
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Embodiment Construction

[0009] 1. Pick 50 kg of small cucumbers weighing 20-25 grams each, wash and dry them, put a layer of melons and a layer of salt into the vat to marinate for 10-15 days, the ratio of cucumbers to salt is 10:1, and put stone slabs on top , Turn over the tank once a day.

[0010] 2. Use 1 kg of flour and 0.4 kg of water to make good noodles, make thin pieces, cut into strips, and steam in a pan. Then ferment for 3-4 days and then dry and mash it to make the sauce base.

[0011] 3. Make the sauce according to the way of 2 layers of sauce base and a layer of fresh cucumber. The ratio of salted melon to sauce base is 5:2. The pickling tank should be placed in a place with a higher temperature, but the sun should not be exposed directly, and the cover should not be tightly closed, so that the heat inside can be dissipated. After 2-3 days, you can remove the cover and expose it to direct sunlight to speed up fermentation. After 30-40 days, the salt in the salted melon penetrates in...

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PUM

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Abstract

The invention relates to a processing method of pickled cucumber. The method is characterized in that crisp, tender, fragrant and sweet honeydew cucumber is prepared from steps of salting cucumber, preparing a sauce blank, preserving with sauce and preserving with sugar, etc.

Description

1. Technical field [0001] The invention relates to a food processing method, in particular to a pickle processing method. 2. Background technology [0002] Cucumber is the guest of honor on our table, it is a delicious and nutritious vegetable. In terms of taste, the cucumber meat is crisp and tender, juicy, sweet, and delicious; in terms of nutrition, it contains protein, fat, sugar, multivitamins, cellulose, and rich ingredients such as calcium, phosphorus, iron, potassium, sodium, and magnesium. . Especially the fine cellulose contained in cucumber can reduce the content of cholesterol and triglycerides in the blood, promote intestinal peristalsis, accelerate waste excretion, and improve human metabolism. There are many ways to eat cucumbers, among which making pickles is one of them. But most pickles are dark in color, single in taste, with more than salty taste, but not enough sweet fragrance. 3. Contents of the invention [0003] The purpose of the present invent...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 荆献芝
Owner 荆献芝
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