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Spicy balsam pear bar and preparation method thereof

A bitter gourd and spicy technology is applied in the field of spicy bitter gourd strips and preparation thereof, and can solve problems such as bitter gourd products with no spicy taste, and achieve the effect of a simple preparation method.

Inactive Publication Date: 2016-03-09
刘楚玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] But there is no balsam pear product with spicy taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A spicy bitter gourd bar, the parts by weight of each component of the raw material are:

[0023] 40 parts of bitter gourd, 20 parts of coarse salt, 30 parts of pepper, 1 part of sugar, 0.1 part of citric acid.

[0024] Its preparation method comprises the following steps:

[0025] After washing, removing the pulp and taking the seeds, cut the bitter gourd into strips of about 1 cm, mix it with coarse salt evenly, and after standing for 45 minutes, wash off the coarse salt with water, drain and set aside; mix the pepper with water twice its weight Make a pulp, add sugar, citric acid, and finally add bitter gourd sticks, soak for 24 hours, and dry in the sun to get the finished product.

Embodiment 2

[0027] A spicy bitter gourd bar, the parts by weight of each component of the raw material are:

[0028] 50 parts of bitter gourd, 30 parts of coarse salt, 40 parts of pepper, 5 parts of sugar, 0.5 parts of citric acid.

[0029] Its preparation method comprises the following steps:

[0030] After washing, removing the pulp and taking the seeds, cut the bitter gourd into strips of about 1 cm, mix it with coarse salt evenly, let it stand for 55 minutes, wash off the coarse salt with water, and drain it for later use; Mix and beat, add sugar and citric acid, and finally add bitter gourd sticks, soak for 28 hours, and dry to get the finished product.

Embodiment 3

[0032] A spicy bitter gourd bar, the parts by weight of each component of the raw material are:

[0033] 45 parts of bitter gourd, 25 parts of coarse salt, 35 parts of pepper, 3 parts of sugar, 0.3 parts of citric acid.

[0034] Its preparation method comprises the following steps:

[0035] Cut bitter gourd, washed, dehulled, and seeded into strips of about 1 cm, and mix it with coarse salt evenly. After standing for 50 minutes, wash off the coarse salt with water and drain it for later use; Mix and beat, add sugar and citric acid, and finally add bitter gourd sticks, soak for 26 hours, and dry in the sun to get the finished product.

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PUM

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Abstract

The invention relates to a spicy balsam pear bar and a preparation method thereof, belonging to the technical field of processing of crops. The spicy balsam pear bar comprises, by weight, 40 to 50 parts of balsam pear, 20 to 30 parts of coarse salt, 30 to 40 parts of capsicum, 1 to 5 parts of sugar and 0.1 to 0.5 part of citric acid. The preparation method comprises the following steps: cleaning the balsam pear, removing pulp and seeds of the balsam pear, then cutting the balsam pear into long bars with a length of about 1 cm, uniformly mixing the bars with the coarse salt, carrying out standing for 45 to 55 min, then washing out the coarse salt and draining the bars for subsequent usage; and mixing the capsicum with water 2 to 3 times the weight of the capsicum, carrying out mashing, adding sugar and citric acid, then adding the balsam pear bars, soaking the balsam pear bars for 24 to 28 h and then drying the balsam pear bars in the sun so as to obtain the spicy balsam pear bars. The spicy balsam pear bar tastes bitter, spicy and sweet, and is refreshing, tasty, fancy and interesting; and the preparation method offers an approach for balsam pear processing and is simple and applicable to industrial production.

Description

technical field [0001] The invention relates to spicy bitter gourd strips and a preparation method thereof, belonging to the technical field of crop processing. Background technique [0002] Bitter melon (scientific name: Momordicacharantia L.) Cucurbitaceae bitter gourd plant, annual climbing weak herb, multi-branched; stems and branches are pilose, leaf outline is ovate-reniform or nearly round, green on the top, light green on the back, dense on the veins Obvious puberulent, leaf veins palmate, monoecious, spindle-shaped or cylindrical fruit, flowering and fruiting period from May to October. Bitter melon is widely cultivated in tropical to temperate regions of the world. It is widely cultivated in the north and south of China. [0003] Bitter melon is divided into two categories: long conical and short conical according to fruit shape and surface characteristics. The former, such as Guangdong Huashen Bitter Gourd, Changshen Bitter Gourd and White Bitter Gourd from the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23G2200/14
Inventor 刘楚玲
Owner 刘楚玲
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