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Making method of preserved cucumbers

A production method and cucumber technology are applied in confectionery, confectionary industry, food science, etc., which can solve the problems of less types of deep-processed products and difficult storage of cucumber raw materials, and achieve crystal clear appearance, low cost of raw materials and processing equipment, and good taste. crisp effect

Inactive Publication Date: 2016-03-02
高磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for making cucumber candied fruit that is rich in nutrition and convenient to eat, which solves the problems of difficult storage of cucumber raw materials and fewer types of deep-processed products, and improves the added value of the product

Method used

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Embodiment 1

[0020] A method for making candied cucumbers, mainly comprising method steps such as material selection, raw material pretreatment, slicing, hardening, rinsing, blanching, cooling, candied, candied, dried, packaged, etc., specifically as follows:

[0021] A. Material selection: choose fresh cucumbers with appropriate maturity, no pests, no rot;

[0022] B. Raw material pretreatment: peel off the cucumber skin, remove the head and tail, and wash with water;

[0023] C. Cut into pieces: cut into small pieces of 20×20mm square, or cut into strips with a length of 30-40mm and a width of 10mm;

[0024] D. Hardening: Put the cut cucumber pieces into 1.5% table salt and soak for 1-2 hours, rinse with water for 1-2 times after removing, then put into 2% lime water supernatant and soak for 2 hours;

[0025] E. Rinsing: Rinse the hardened melon pieces with clean water until the melon flesh is neutral, remove and drain;

[0026] F, blanching: Put the melon pieces into hot water at 90°C...

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PUM

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Abstract

The invention discloses a making method of preserved cucumbers, and belongs to the technical field of food processing. The making method is characterized by mainly including the steps of material selecting, raw material pretreatment, dicing, hardening, rinsing, blanching, cooling, sugar soaking, candying, drying, packaging and the like. According to the making method, the making technology is simple, the cost of raw materials and the cost of a processing device are low, implementation is convenient, and the products are rich in nutrient, crisp and tasty in mouthfeel, pleasant in sweetness and sourness, palatable and glittering, translucent and bright in appearance, and has the fresh scent of cucumbers; technical supports are provided for further processing of cucumbers, and the commodity value of cucumber further-processed products is increased.

Description

technical field [0001] The invention relates to a method for making candied fruit, in particular to a method for making candied cucumber. Background technique [0002] Cucumber, also known as cucumber and cucumber, belongs to Cucurbitaceae. The stems are covered with hairs, rich in juice, and the pulp is juicy and refreshing. Cucumber is rich in vitamin E, which can effectively promote the body's metabolism, prolong life and anti-aging; cucumber contains vitamin B1, which is beneficial to improve the function of the brain and nervous system, calm the nerves and calm the mind, and assist in the treatment of insomnia. The cucurbitacin C contained in cucumber can improve the immune function of the human body and achieve the purpose of anti-tumor. In addition, the substance can also treat chronic hepatitis and persistent hepatitis, and can prolong the survival of patients with primary liver cancer. Especially when summer comes, eating cucumber can not only promote body fluids...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 高磊张宏崟
Owner 高磊
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