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Spicy cucumber pickles and pickling method thereof

A cucumber and spicy technology, applied in food preparation, application, food science, etc., can solve problems such as single taste and yellow color

Inactive Publication Date: 2014-04-02
蔡天福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The cucumber pickles produced by the present invention overcome the defects of soft taste, yellowish color and single taste in the pickling process of the original cucumber pickles, and have the characteristics of emerald green and bright color, crisp taste, spicy and salty

Method used

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  • Spicy cucumber pickles and pickling method thereof

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Embodiment Construction

[0006] specific implementation

[0007] (1) Cut the cleaned cucumber from the middle, cut it into strips of about 5cm, sprinkle a lot of salt, and press it with a heavy object to make the excess water in the cucumber ooze out.

[0008] (2) Red pepper cut into 2cm long pieces

[0009] (3) Cut garlic and ginger into large slices

[0010] (4) Put pepper, cinnamon, garlic, ginger, crushed peanuts, and red pepper into the well-watered cucumber and mix well

[0011] (5) Add sugar, balsamic vinegar, salt, monosodium glutamate, stir well

[0012] (6) Pour in soy sauce, seal the container, put it in a cool place, and marinate for half a month.

[0013] Above, the present invention has been exemplarily described in conjunction with specific embodiments. Obviously, the realization of the present invention is not limited by the above-mentioned manner, as long as various improvements of the method concept and technical solutions of the present invention are adopted, or the present inven...

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PUM

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Abstract

The invention provides spicy cucumber pickles and a pickling method thereof. The cucumber pickles comprises the following ingredients: 2500 parts of cucumber, 1000 parts of red pepper, 500 parts of cooked chopped peanuts, 200 parts of garlic, 100 parts of fresh ginger, 100 parts of white sugar, 300 parts of soy sauce, 300 parts of vinegar, 250 parts of salt, 30 parts of monosodium glutamate, 30 parts of pepper and 10 parts of cinnamon. The spicy cucumber pickles are spicy and delicious, sweet and spicy in mouthfeel, do not contain any additive or preservative and are suitable for long-term storage, difficult to go bad, green and safe.

Description

technical field [0001] The invention belongs to the field of food production, in particular to a cucumber pickle and a pickling method thereof. Background technique [0002] Cucumber meat is crisp and tender, juicy and sweet, which quenches thirst and has a special aroma. Cucumber contains a variety of nutrients, with a water content of 98%. Every 100 grams of fresh cucumber contains 0.6 grams of protein, 0.2 grams of fat, and 2.0 grams of carbohydrates. Protein contains essential amino acids such as arginine; there are many types of carbohydrates, including glucose, galactose, mannose, fructose, and xylose. In addition, cucumber also contains crude fiber, vitamin B1, riboflavin, niacin, vitamin C and other vitamins. Contents of the invention [0003] The object of the present invention is to provide a cucumber pickle with complete color, fragrance, spicy taste, crisp, sweet and delicious taste and a preparation method thereof. It is characterized in that: the ingredien...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 蔡天福
Owner 蔡天福