Formula and preparation method for pickled snake melon

A production method and pickled melon technology, which are applied to the recipe of pickled melon and the field of production thereof, can solve the problems of inability to effectively improve the interests of producers, inability to meet the pace of life, inability to meet taste requirements, etc., so as to enrich dietary choices and shorten processing cycles. , the effect of reducing production costs

Inactive Publication Date: 2014-09-03
黄光荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the above-mentioned production method, the entire production cycle is about one and a half years, and the efficiency is low. It cannot meet the growing pace of life of the people, and cannot effectively improve the interests of producers. Moreover, its products are mainly aimed at residents in the Sichuan and Sichuan regions, and cannot meet the needs of more people in the country. Taste requirements for a wide range of regions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take 9 catties of wheat, 1.6 catties of edible salt, 18 catties of water, and 2 catties of fresh and tender vegetable melons with a length of 40-50 cm.

[0023] (1) Wash the wheat first, then put it into a pot and boil;

[0024] (2) Pick up the boiled wheat and place it flat with a height of 7 cm;

[0025] (3) putting the flattened wheat into a closed room for fermentation;

[0026] (4) After 15 days, the wheat grains with yellow hyphae are taken out and ground into powder;

[0027] (5) Put the wheat flour into the container, add 1.6 jin of edible salt and 18 jin of water at a time, and fully stir until the wheat flour is paste;

[0028] (6) Expose the wheat paste until the wheat paste is purple-red and viscous, indicating that the wheat paste has become a sauce. During the exposure period, stir the wheat paste 3 times a day;

[0029] (7) Cut the melon into two equal slices, remove the flesh and wash, and then fully expose to the sun for 8 hours;

[0030] (8) Put th...

Embodiment 2

[0033] Embodiment two: get 10 jin of wheat, 1.7 jin of edible salt, 19 jin of water, 2.5 jin of fresh and tender vegetable melons with a length of 40-50 centimeters.

[0034] (1) Wash the wheat first, then put it into a pot and boil;

[0035] (2) Pick up the boiled wheat and place it flat with a height of 10 cm;

[0036] (3) putting the flattened wheat into a closed room for fermentation;

[0037] (4) After 18 days, the wheat grains with yellow hyphae are taken out and ground into powder;

[0038] (5) Put the wheat flour into the container, add 1.7 jin of edible salt and 19 jin of water at a time, and fully stir until the wheat flour is paste;

[0039] (6) Expose the wheat paste until the wheat paste is purple-red and viscous, indicating that the wheat paste has become a sauce. During the exposure period, stir the wheat paste 4 times a day;

[0040] (7) Cut the melon into two equal slices, remove the pulp and wash, and then fully expose to the sun for 9 hours;

[0041] (8)...

Embodiment 3

[0044] Embodiment three: get 12 jin of wheat, 1.8 jin of edible salt, 20 jin of water, 3 jin of fresh and tender vegetable melons with a length of 40-50 centimeters.

[0045] (1) Wash the wheat first, then put it into a pot and boil;

[0046] (2) Pick up the boiled wheat and place it flat, with a flat height of 13 cm;

[0047](3) putting the flattened wheat into a closed room for fermentation;

[0048] (4) After 15 days, the wheat grains with yellow hyphae are taken out and ground into powder;

[0049] (5) Put the wheat flour into the container, add 1.8 jin of edible salt and 20 jin of water at a time, and fully stir until the wheat flour is paste;

[0050] (6) Expose the wheat paste until the wheat paste is purple-red and viscous, indicating that the wheat paste has become a sauce. During the exposure period, stir the wheat paste 5 times a day;

[0051] (7) Cut the melon into two equal pieces, remove the pulp and wash, and then fully expose to the sun for 10 hours;

[005...

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Abstract

The invention relates to a formula for pickled snake melon, and the formula comprises the following components in parts by mass: 9-12 parts of wheats, 1.6-1.8 parts of edible salt, 18-20 parts of water and 2-3 parts of snake melons. A preparation method for the pickled snake melon comprises the following steps: cooking, spreading out, fermenting, grinding into powder, stirring thick liquid, exposing to the sun, cutting the snake melons, performing primary pickling, performing secondary pickling and performing tertiary pickling. By virtue of adopting the wheats, the edible salt, the snake melons and water, utilizing beneficial weather which is high in temperature, less in rainfall and rich in light, on dog days in July and August and adopting a technique of exposing to the sun and pickling at the same time, pickled snake melons with unique flavor can be pickled by pure handwork, the pickled snake melons have no additive and seasoner, are fresh and tender in taste, are crisp in fruit pulp quality and translucent, and integrate look, smell and taste together, so that a seasoner for the old and young is added for the human diet life.

Description

technical field [0001] The invention relates to the technical field of production and processing of pickled food, in particular to a recipe of pickled melon and a preparation method thereof. Background technique [0002] Pickling is a very effective way to preserve vegetables early on. Nowadays, the pickling of vegetables has changed from a simple preservation method to a processing technology of unique flavor vegetable products. The traditional food of pickled vegetables is the crystallization of the wisdom of the Chinese people in the past dynasties, and is a part of the precious cultural wealth of the motherland. Pickled cucumber is one of the common pickled foods, which has the characteristics of pure fragrance, crisp and delicious, and can be used for making Zhajiang noodles. At present, Yilong pickled melon is the most famous in China. However, the taste of Yilong pickled melon tends to be eaten by local people, and it is not suitable for all people. In order to adap...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/24A23L19/20A23L27/60
CPCA23L27/60A23L19/20
Inventor 黄光荣
Owner 黄光荣
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