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Producing method of soybean sauce milk cucumber

A production method and technology of milk cucumber, which are applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problem of cucumber being difficult to store, and achieve the effects of enhancing immune function of the body, crisp and tender texture, and simple operation.

Inactive Publication Date: 2015-07-22
林静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that cucumbers are not easy to store, and to provide a method for making soy sauce milk cucumbers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of preparation method of soy sauce milk cucumber, concrete operation steps are:

[0014] (1) Raw material selection: pickled pickled cucumbers and pickles are used as raw materials;

[0015] (2) Desalination: Soak the salty milk cucumber and pickles in clean water for 8-10 hours to desalinate, change the water 6 times in the middle, remove it after the salinity decreases, and control the water;

[0016] (3) Soy sauce pickling: Boil the soy sauce in a pot, add chicken essence, minced ginger, sweet noodle sauce, and rice vinegar, melt it, pour it into a tank, let it cool, then put the desalted milk cucumber and pickles into the soy sauce, and pickle it in soy sauce , turning 4-5 times a day, 5-7 days is the finished product.

Embodiment 2

[0018] A kind of preparation method of soy sauce milk cucumber, concrete operation steps are:

[0019] (1) Raw material selection: pickled pickled cucumbers and radish sticks are used as raw materials;

[0020] (2) Desalting: Soak the salted milk cucumber in clean water for 16 hours to desalinate, change the water 3-5 times in the middle, remove it after the salinity is reduced, control the water, and send it to the charcoal roaster for charcoal roasting. 20-25 minutes;

[0021] (3) Soy sauce pickling: Boil the soy sauce in a pot, add rice vinegar, cornstarch, and peanut butter, melt it, pour it into the tank, let it cool, then put the desalted milk cucumber blank into the soy sauce, pickle it in soy sauce, turn it every day 3-5 times, 25-30 days is the finished product.

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PUM

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Abstract

The invention discloses a producing method of a soybean sauce milk cucumber and belongs to the field of food processing. The producing method is characterized in that processing technology process of raw material selection, desalting and soybean sauce pickling are adopted. The producing method disclosed by the invention has the benefits that the product is fresh and cool in mouth feeling, crisp and tender in quality, fragrant in soybean sauce and rich in taste and has the sweet flavor of a cucumber. The product is beneficial to enhancing immunologic functions and improving the disease resistance, can also strengthen brains, calm nerves and reduce blood glucose, and is convenient to eat and simple to operate.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of soy sauce milk cucumber. Background technique [0002] Cucumber, also known as cucumber and cucumber, belongs to Cucurbitaceae. The stem is covered with hairs, rich in sap, and the appearance of the leaves has 3-5 lobes, covered with downy. The fruit is cylindrical to long stick-shaped, usually reaches maturity 8-18 days after flowering, the tender fruit is green or dark green, a few are light yellow or white, the fruit surface is smooth but has ribs, tumors, and thorns; the flesh is yellow-white, some Cracks will appear on the fruit surface. [0003] The role of cucumber: 1. Anti-tumor: Cucurbitacin C contained in cucumber has the effect of improving human immune function and achieving the purpose of anti-tumor; 2. Anti-aging: Cucumber is rich in vitamin E, which can prolong life and anti-aging. Function; 3. Brain and nerves: cucumber contains vitamin B 1 ,...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23V2002/00A23V2200/322A23V2200/324A23V2200/328
Inventor 林静
Owner 林静
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