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A kind of preparation method of pumpkin pulp sauce shreds

A technology of pumpkin pulp and shredded sauce, applied in food preparation, bacteria used in food preparation, food science, etc., can solve the problems of resource waste, high cellulose content, discarding pumpkin pulp, etc., and achieve the effect of enhancing crispness

Inactive Publication Date: 2015-09-23
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the content of cellulose and pectin in pumpkin flesh is high, it is not easy to eat directly, and it has a certain bitter taste
Therefore, people often only eat the pumpkin pulp and discard the pumpkin pulp, resulting in a waste of resources.
[0004] By searching the existing technologies at home and abroad, it is found that there is no report on preparing pumpkin pulp sauce shreds with pumpkin pulp as the main material.

Method used

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  • A kind of preparation method of pumpkin pulp sauce shreds

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Weigh 200 kg of pumpkin pulp (pumpkin, peeled, pulp and seeds), cut the pumpkin pulp into strips with a length of about 15.0 cm, a width and a height of about 5.0 cm.

[0027] (2) Add 280kg of seasoning sauce to the cut pumpkin strips, and add 14.4L of seed liquid of Lactobacillus plantarum and Lactobacillus brevis respectively (the density of the strains is 2.5×10 8 CFU / mL and 2.7×10 8 CFU / mL), fermented in airtight at 27°C for 9 days.

[0028] A. The formula of the above sauce is as follows:

[0029] 100 parts of 8% salt water, 3.5 parts of cooking wine, 2.5 parts of white sugar, 0.1 parts of star anise, 0.2 parts of cumin, 0.05 parts of pepper, 0.09 parts of white pepper, 0.09 parts of black pepper, 4 parts of ginger, 1.2 parts of tangerine peel, and 2.1 parts of cinnamon.

[0030] According to the above formula, take water, add salt, heat to boil, add cooking wine, sugar and other spices, boil at 80°C for 40 minutes, cool and filter to obtain the sauce.

[00...

Embodiment 2

[0038] The steps of the method are the same as in Example 1, except that in "step (2)", 320 kg of seasoning sauce is taken, and 20.8 L of seed liquid of Lactobacillus plantarum and Lactobacillus brevis are added respectively (the strain density is 2.4×10 8 CFU / mL and 2.5×10 8 CFU / mL), and fermented in airtight at 22°C for 12 days. Compared with Example 1, the pumpkin pulp sauce silk ester fragrance prepared by this method is more prominent.

preparation example

[0039] The preparation example of pumpkin pulp sauce shreds of the present invention, its quality analysis is as follows table:

[0040]

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Abstract

The invention discloses a preparation method of sauced pumpkin pulp strips. The method comprises the following steps: (1) shredding pumpkin pulp into large strips; (2) adding sauce into the shredded pumpkin pulp strips, mixing uniformly, inoculating with lactobacillus plantarum and lactobacillus brevis, and hermetically fermenting for 9-14 days at the temperature of 22-27 DEG C; (3) taking out, draining, shredding into small strips, and frying in vacuum; (4) preparing red oil, heating to the temperature of 160 DEG C, adding the fried sauced strips and a spice bag B, decocting for 20-30 minutes, sterilizing, and packaging to obtain the sauced pumpkin pulp strips. The sauced pumpkin pulp strips prepared by the method are of a bright reddish brown color and have strong sauce flavor and ester flavor and crisp taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to shredded pumpkin pulp sauce and a preparation method thereof. Background technique [0002] Pumpkin is an annual vine herb of Cucurbitaceae Cucurbitaceae. It is native to southern Asia and has a very long history of cultivation in my country. Pumpkin pulp is sweet and delicious, with high nutritional value, among which carotenoids are nearly 20 times higher than watermelon. Pumpkin also has anti-cancer, anti-virus, anti-hypertension, treatment of diabetes, etc. As a medicinal material, pumpkin has related records in ancient books such as "Diet Instructions", "Compendium of Materia Medica", "Yielin Pharmacy". [0003] In industrial processing and utilization, pumpkin is processed into pumpkin powder, pumpkin porridge, preserved fruit, candied fruit, pumpkin seeds, etc., while pumpkin pulp is often discarded, causing huge waste. Pumpkin pulp still contains a ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2400/121A23V2400/169
Inventor 李冬生汪超祁勇刚高冰徐宁胡勇朱于鹏
Owner HUBEI UNIV OF TECH
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