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Pickled cucumbers and preparation method thereof

A technology for pickled products and cucumbers, which is applied in the field of cucumber pickled products and its preparation, can solve the problems of insufficient crispness of cucumbers and complicated procedures, and achieve the effects of delicious taste, simple process, and convenient product quality

Inactive Publication Date: 2014-01-08
崔越
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has a lot of procedures, and the cucumbers are boiled in boiling water, which makes the cucumbers not crispy enough

Method used

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  • Pickled cucumbers and preparation method thereof
  • Pickled cucumbers and preparation method thereof
  • Pickled cucumbers and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0096] (1) Take 5kg of cucumbers (water cucumbers), and cut each cucumber into four sections.

[0097] (2) Add 50g of salt to 5kg of cucumbers, mix well for 5 minutes to remove the moisture of the cucumbers; put the cucumbers on the support net, then squeeze the moisture in the cucumbers with a pressure of 3kg, the pressure should not crush the cucumbers , for 2 minutes. The above steps were repeated 3 times in total to fully remove the moisture in the cucumber to form a dehydrated cucumber (remove about 8% by weight of moisture in the cucumber).

[0098] (3) Boil 80g of peanut oil, add 5g of Zanthoxylum bungeanum pepper and 5g of star anise to it, and continue for 1 minute to form a cooked oil mixture, which is naturally cooled to room temperature.

[0099] (4) Boil 0.8kg light soy sauce to form boiled soy sauce, and cool to room temperature naturally.

[0100] (5) Mix 0.8kg sliced ​​ginger, 0.8kg garlic, 40g monosodium glutamate, 80g white sugar, 700g table salt, 50g white...

Embodiment 2～5

[0102] Except that raw materials are used according to the formula in Table 1 and the amount of water removed from cucumbers is changed accordingly, other steps are the same as in Example 1. Get cucumber pickles. See Table 3 for the evaluation results of the prepared cucumber pickled products.

Embodiment 6

[0104] (1) Take 5kg cucumbers, and cut each cucumber into four sections.

[0105] (2) Add 60g of salt to 5kg of cucumbers, and mix well for 5 minutes to remove the moisture of the cucumbers; put the cucumbers on the support net, and then use a pressure of 3kg to squeeze the moisture in the cucumbers, which is advisable not to crush the cucumbers , for 5 minutes. The above steps were repeated 3 times in total to fully remove the moisture in the cucumber to form a dehydrated cucumber (remove about 10 wt% of the moisture in the cucumber).

[0106] (3) Boil 80 g of peanut oil, add 5 g of Zanthoxylum bungeanum pepper and 5 g of star anise to it, and continue for 2 minutes to form a cooked oil mixture, which is naturally cooled to room temperature.

[0107] (4) Boil 0.8kg light soy sauce to form boiled soy sauce, and cool to room temperature naturally.

[0108](5) Mix 0.8kg sliced ​​ginger, 0.8kg garlic, 40g monosodium glutamate, 80g white sugar, 700g table salt, 50g white wine, 0...

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Abstract

The invention discloses pickled cucumbers and a preparation method thereof, wherein the preparation method comprises the following steps: adding salt to fresh cucumbers and removing moisture in the cucumbers by an extruding mode after mixing fully, thereby forming the cucumbers after moisture is removed, wherein the cucumbers after moisture is removed are the cucumbers with 5wt%-30wt% of removed moisture, and the percentage is based on the total weight of fresh cucumbers; cooking edible oil, adding pepper and star anise into the edible oil, forming a boiled oil mixture after frying, and cooling to 15-35 DEG C, wherein the edible oil is the liquid edible oil at 15 DEG C; boiling soy sauce, forming the boiled soy sauce and cooling to 15-35 DEG C; mixing raw materials containing cucumbers after moisture removing, ginger slices, garlic, monosodium glutamate, white sugar, salt, white wine, cooled boiled oil mixtures, and cooled soy sauce after boiling, and pickling for 5-15 days, thereby obtaining the pickled cucumbers. The pickled cucumbers provided by the invention have good color and luster, good taste and are crisp. The preparation method of the pickled cucumbers provided by the invention is simple in process, and scale production is easy to realize.

Description

technical field [0001] The invention relates to a pickle and a pickling method thereof, in particular to a pickled cucumber product and a preparation method thereof. Background technique [0002] The scientific name of cucumber is Cucumis sativus Linn., which belongs to Cucurbitaceae (Cucurbitaceae). [0003] Cucumbers are rich in nutrients and contain a lot of carbohydrates and other nutrients. For example, every 100 grams of cucumber contains 1.6 to 2.0 grams of carbohydrates, a small amount of protein and fat, calcium, phosphorus, and iron, and also contains carotene, vitamins, and cucumber enzymes. However, fresh cucumbers are not easy to preserve for a long time, so many pickled products made of cucumbers have appeared. In this way, on the one hand, the shelf life of the cucumber is prolonged, and on the other hand, the cucumber has a richer taste. [0004] For example, the Chinese patent application with the application number 200810182287.9 ​​discloses a method for...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 郭欣雨樊天雅樊欣荣黄玉芳刘学惠郭永利常润林崔越
Owner 崔越
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