Instant watermelon peel and preparation method thereof

A watermelon rind and epidermis technology is applied in the field of ready-to-eat watermelon rind and its preparation, and can solve the problems of long preparation time of watermelon rind, increased cost of watermelon rind, and unfavorable long-term storage and transportation.

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

AI Technical Summary

Problems solved by technology

[0004] CN104719807A discloses a method for making watermelon peeled vegetables. The technical scheme is as follows: wash the watermelon peel, remove the red pulp and green peel, cut into pieces, and dry in the air; , 0.8% white vinegar, 2.5% white wine to prepare pickle water, and add a little dried red pepper, ginger and garlic; soak watermelon rind for 5 days to obtain watermelon rind pickles, vacuum pack and sterilize for later use; cut watermelon rind pickles Remove the salt after the slices, and stir-fry with edamame beans and 10-15% fresh red peppers respectively accounting for 15-20% of the weight of the watermelon peel slices to ob

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  • Instant watermelon peel and preparation method thereof
  • Instant watermelon peel and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Embodiment 1: the impact of blanching and color protection technology on instant watermelon rind

[0074] Pretreatment: select fresh watermelon rind as the raw material, remove the skin and red flesh from the watermelon rind, and cut it into blocks with a width of 1.5cm and a length of 3cm;

[0075] (1) Hot blanching and color protection process: Put the pretreated watermelon rind into the boiling water of the color protection agent and scald it for 30-180s, cool it quickly with supercooled water, and then put in 3% H 2 o 2 Soak, observe the color, smell, tissue state, and catalase activity of the watermelon rind to select the appropriate blanching time. The results are shown in Table 1.

[0076] (2) Selection of color-protecting agent: pour the pretreated watermelon rind into the boiling water of 0.4% citric acid, ascorbic acid and cysteine ​​and scald it for 90s, remove it and cool it with supercooled water quickly, and use the watermelon rind Color, odor, tissue st...

Embodiment 2

[0088] Embodiment 2: the impact of crispness preservation process on instant watermelon rind

[0089] Soak the watermelon rind after blanching and color protection treatment in calcium chloride solution with a mass concentration of 0.5, 1.0, and 1.5g / L for 20, 30, and 40 minutes, remove it, rinse it quickly, drain it, and test its color and taste. 1. The sensory evaluation of the tissue state, the results are shown in Table 4.

[0090] Table 4

[0091]

[0092] It can be seen from Table 4 that the brittleness of watermelon rind increases with the increase of CaCl2 solution concentration, but with the increase of CaCl2 solution concentration, the mouthfeel becomes worse, with obvious fiber feeling and astringent taste. Therefore, soaking watermelon rind in 0.1% CaCl2 solution for 30 minutes will give the best texture and taste of watermelon rind.

Embodiment 3

[0093] Embodiment 3: the impact of pickling process on instant watermelon rind

[0094] The brittle watermelon rinds were pickled in salt with mass concentrations of 50, 70, and 100 g / L for 10 minutes, and then removed for sensory evaluation and microbial detection. The results are shown in Table 5.

[0095] table 5

[0096]

[0097] It can be seen from Table 5 that the total number of bacteria decreases with the prolongation of pickling time, but the prolongation of pickling time will also cause the increase of saltiness. Therefore, 10 minutes of pickling with 7% salt is the best.

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Abstract

The invention relates to a preparation method of instant watermelon peel. The preparation method comprises that watermelon peel as a raw material is subjected to pretreatment, blanching and color protection, crisp protection, pickling, drying, seasoning and sterilization to obtain the product. The prepared instant watermelon peel has five flavors of a sugar and vinegar type flavor, a fragrant and hot type flavor, a fragrant and sweet type flavor, a sour and hot type flavor and a spicy and hot type flavor, is rich in flavors, and is suitable for various people to eat; and the preparation method utilizes the watermelon peel waste, the watermelon peel profit is about 1600 yuan/1000 kg through calculation, the economic benefit is considerable, and the preparation method can be promoted and applied.

Description

technical field [0001] The invention relates to the field of food, in particular to an instant watermelon rind and a preparation method thereof. Background technique [0002] The flavor of watermelon is sweet and refreshing. It has the effects of promoting body fluid, quenching thirst and relieving heat, diuretic, anti-inflammatory and blood pressure reduction, anti-wrinkle, rejuvenating and beautifying skin. It can be called the "king of melons". There is a large planting area and consumer market in my country, but in daily life, people only eat the inner flesh of the melon and abandon the watermelon rind, resulting in serious waste of resources and environmental pollution. Watermelon rind, also known as watermelon green, is very nutritious, rich in sugars, minerals, and vitamins. It can clear away heat and detoxify, reduce inflammation, diuretic, promote metabolism, reduce cholesterol deposition, soften and expand blood vessels, lower blood pressure, and resist scurvy. Ef...

Claims

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Application Information

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IPC IPC(8): A23L19/00
Inventor 徐君飞张居作邹白玲
Owner HUAIHUA UNIV
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