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Process for pickling sauced cucumber

A cucumber and sauce technology, applied in food preparation, application, food science, etc., can solve problems such as inedibility, affecting taste, poor taste, etc., and achieve the effect of crisp and delicious taste, suitable taste, and simple steps

Inactive Publication Date: 2015-02-04
茅虞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main methods of using cucumber are cold salad, dipping sauce, etc. Under these eating methods, the taste is poor, and it is especially inconvenient to store. waste of
In addition, some cucumbers are used after frying or stewing. These ways of eating after heating will make the cucumber’s own crisp taste disappear.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Raw material preparation: fresh cucumber 2kg, edible oil 170ml, pepper 10g, fennel 3g, salt 15g, green onion 10g, pepper 10g, garlic slice 10g, ginger 5g, vinegar 20ml, soy sauce 10ml, sugar 5g. Preparation of cucumber strips: Wash the cucumbers and cut them into uniform long strips, specifically 2-4cm in length, 0.5-1cm in width, and 0.5-1cm in height. Sprinkle 15g of salt evenly on the strip-shaped cucumbers and stir evenly Finally, put the strip-shaped cucumbers in the air in a hollowed-out container for 1 day to obtain ready-to-use cucumber strips.

[0015] To prepare the sauce, heat up 170ml of peanut oil, add 10g of shredded green onion and sauté until fragrant, then add 10g of chili pepper. After 3g of fennel for one minute, add 20ml of vinegar, 10ml of soy sauce, and 5g of sugar, and cook for 10-15 minutes to obtain a sauce. Put the ready-to-use cucumber strips into the prepared sauce, stir evenly, and marinate for 3 hours.

[0016] Because the cucumber is not...

Embodiment 2

[0020] Raw material preparation: fresh cucumber 2kg, edible oil 300ml, pepper 10g, fennel 3g, salt 30g, green onion 10g, pepper 10g, garlic slice 15g, ginger 10g, vinegar 30ml, soy sauce 15ml, sugar 10g; After washing the cucumber, cut it into uniform long strips, specifically 2-4cm in length, 0.5-1cm in width, and 0.5-1cm in height. Sprinkle 30g of salt evenly on the long strips of cucumbers. The shaped cucumbers are placed in a hollow container to dry for 1-3 days to obtain ready-to-use cucumber strips.

[0021] To prepare the sauce, heat 300ml of edible oil, add 5-10g of shredded green onion and sauté until fragrant, add 10g of chili pepper, after the spicy taste, put 15g of garlic slices and 10g of ginger After one minute with 10g of peppercorns and 3g of fennel, add 30ml of vinegar, 15ml of soy sauce, and 10g of sugar, and cook for 10-15 minutes to get the sauce; put the obtained cucumber strips into the prepared sauce, stir After evenly, marinate for 3 hours.

[0022] ...

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PUM

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Abstract

The invention provides a process for pickling sauced cucumber. The process comprises the following steps: washing cucumber, cutting into uniform long strips, specifically, long strips which are 2-4cm in length, 0.5-1cm in width and 0.5-1cm in height, uniformly scattering 15-30g of edible salt on the long-stripy cucumber, uniformly stirring, putting the long-stripy cucumber into a hollow container, and shining for 1-3 days; heating 170-300ml of edible oil, putting in 5-10g of shredded scallions, quickly frying till the fragrance is released, sequentially putting in 10-15g of garlic pieces and 5-10g of shredded ginger, putting in 10g of zanthoxylum bungeanum and 3g of fennel, subsequently putting in 20-30ml of edible vinegar and 10-15ml of soybean sauce, further adding 5-10g of white sugar, and boiling for 10-15 minutes, thereby obtaining sauce; and putting the cucumber strips into the sauce, uniformly stirring, and pickling for 3 hours, thereby obtaining the sauced cucumber. The process is simple in step, the sauced cucumber is crispy and tasty, low in cost, appropriate in taste and applicable to people in different ages, and the taste is not degraded after the pickled sauced cucumber is preserved for a relatively long time.

Description

technical field [0001] The invention relates to a process for pickling cucumbers in sauce. Background technique [0002] Cucumber, also known as courgette and green cucumber, is one of the most commonly grown and eaten vegetables. At present, the main methods of using cucumber are cold salad, dipping sauce, etc. Under these eating methods, the taste is poor, and it is especially inconvenient to store. waste. In addition, some cucumbers are used after frying or stewing. These ways of eating after heating will make the crisp taste of cucumbers disappear. Contents of the invention [0003] The purpose of the present invention is to provide a process for pickling cucumbers in sauce, which tastes crisp and delicious, and can be left for a long time without adding any additives, so as to solve the above-mentioned problems in the prior art. [0004] Technical solution of the present invention is: [0005] A process for pickling cucumbers in sauce, comprising the following...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 茅虞
Owner 茅虞
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