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Preparation method of sweet, sour and spicy pickled honey dew melon

A technology of Ma Bailan melon and Bailan melon, which is applied in the field of preparation of sweet and sour Ma Bailan melon pickles

Inactive Publication Date: 2016-04-06
史占彪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the kimchi sold on the market is made by soaking and fermenting several or more kinds of vegetables, and there is no kimchi made from white melon for sale. Therefore, the research on making kimchi from fruits is an important issue to be solved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0012] Embodiment: sweet and sour Ma Bailan melon pickle, its component is:

[0013] White Melon 68% Chinese Pepper 0.8% Cumin 0.2%

[0014] White vinegar 20% Rice wine 3% White sugar 8%

[0015] In above-mentioned example, the preparation method of sweet and sour Ma Bailan melon pickle is as follows:

[0016] ① Peel and remove seeds of 60kg white melon, cut into 2cm long and 0.5cm thick pieces, soak in 20% salt water for 2 hours, then remove and drain the surface water for later use.

[0017] ②Heat 20kg of white vinegar to 80°C, then add 8kg of white sugar. After the white sugar is completely dissolved in the white vinegar, keep it for 10 minutes and stop heating.

[0018] ③ Put ① into the kimchi jar, then pour ② into it, add rice wine, clean the mouth of the jar, fill the tank with cold boiled water, close the bowl with a cover, and ferment at room temperature for 15 days. finished product.

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PUM

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Abstract

The invention discloses a preparation method of a sweet, sour and spicy pickled honey dew melon. The method includes: heating white vinegar to 80DEG C, then adding white sugar, after complete dissolution of the white sugar, maintaining the state for 10min, then stopping heating, and adding Chinese prickly ash and fennel, performing airing to room temperature, pouring the mixture into a pickle jar, then adding small honey dew melon blocks that are soaked in brine for 2h, then taken out and drained, cleaning the jar mouth, loading a jar mouth water tank with cooled boiled water, placing a bowl upside down to conduct capping sealing, and performing fermentation at room temperature indoors for 15 days, thus obtaining a finished product. The pickled honey dew melon not only has rich nutrition, but is also crispy and delicious in taste.

Description

technical field [0001] The invention relates to a preparation method of sour-sweet Mabai melon pickles, belonging to the field of food industry. Background technique [0002] At present, the pickles sold on the market are made by soaking and fermenting several or more vegetables, and there is no pickles made from white melons for sale, so researching how to make pickles from fruits is an important issue to be solved urgently. Contents of the invention [0003] The purpose of the present invention is to provide a kind of preparation method of a kind of sour-sweet Ma Bailan melon pickle with unique taste, rich nutrition and simple preparation method. It is characterized in that it is a kimchi prepared from the following components by weight percentage: [0004] White orchid melon 50-80% Zanthoxylum bungeanum 0.1-1% Cumin 0.1-0.6% [0005] White vinegar 15-30% Rice wine 1-5% White sugar 0-10% [0006] The preparation method of sweet and sour Ma Bailan melon pickle is chara...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218
Inventor 史占彪
Owner 史占彪