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Sweet and sour cucumbers

A cucumber, sweet and sour technology, applied in food science and other directions, can solve the problems of restricting development and commercial value, losing flavor and taste, and losing large nutrients, so as to eliminate pigmented skin spots, inhibit the growth of melanin, and prevent dry skin. yellow effect

Inactive Publication Date: 2016-05-04
QINGDAO JINCHAOYUE MACHINERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limited storage time of many fresh fruits and vegetables, a large amount of nutrients will be lost after being made into dry products, and the original flavor and taste will be lost, which limits the development and commercial value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A sweet and sour cucumber, the sweet and sour cucumber is composed of the following raw materials in parts by weight: 40-50 parts of cucumber, 40-50 parts of cowpea, 40-50 parts of green pepper, 4-8 parts of table salt, 10-14 parts of white sugar, 8-12 parts of mature vinegar, 3-5 parts of pepper, 3-5 parts of star anise, 4-6 parts of nutmeg, 4-6 parts of soy sauce, 3-5 parts of cloves, 4-8 parts of Codonopsis pilosula, 6-8 parts of cooking wine, astragalus 3-5 parts, 6-10 parts of ginger and 200-240 parts of water.

Embodiment 2

[0015] A sweet and sour cucumber, the sweet and sour cucumber is composed of the following raw materials in parts by weight: 40 parts of cucumber, 40 parts of cowpea, 40 parts of green pepper, 4 parts of table salt, 10 parts of white sugar, 8 parts of mature vinegar, 3 parts of Chinese prickly ash, 3 parts of star anise 4 parts of nutmeg, 4 parts of soy sauce, 3 parts of cloves, 4 parts of Codonopsis pilosula, 6 parts of cooking wine, 3 parts of astragalus, 6 parts of ginger and 200 parts of water.

Embodiment 3

[0017] A sweet and sour cucumber, the sweet and sour cucumber is composed of the following raw materials in parts by weight: 45 parts of cucumber, 45 parts of cowpea, 45 parts of green pepper, 6 parts of table salt, 12 parts of white sugar, 10 parts of mature vinegar, 4 parts of Chinese prickly ash, 4 parts of star anise 5 parts of nutmeg, 5 parts of soy sauce, 4 parts of cloves, 6 parts of Codonopsis pilosula, 7 parts of cooking wine, 4 parts of astragalus, 8 parts of ginger and 220 parts of water.

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PUM

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Abstract

The invention discloses sweet and sour cucumbers. The sweet and sour cucumbers are prepared from the following raw materials in parts by weight: 40-50 parts of cucumbers, 40-50 parts of cowpeas, 40-50 parts of green peppers, 4-8 parts of table salt, 10-14 parts of white granulated sugar, 8-12 parts of mature vinegar, 3-5 parts of Chinese prickly ash, 3-5 parts of star aniseed, 4-6 parts of netmeg, 4-6 parts of a soy sauce, 3-5 parts of cloves, 4-8 parts of radix codonopsis, 6-8 parts of cooking wine, 3-5 parts of radix astragali, 6-10 parts of fresh ginger and 200-240 parts of water. The sweet and sour cucumbers disclosed by the invention have the effects of improving the microcirculation of skin, preventing the skin from being dry and yellow, and enabling the skin to be fair, tender and white.

Description

technical field [0001] The invention belongs to the field of food and relates to a sweet and sour cucumber. Background technique [0002] Due to the continuous improvement of living standards, people have higher and higher requirements for food, not only to eat enough, but also to eat well and healthy. Not only does it include the complete color, flavor and flavor required by traditional diets, but it is also one of the requirements for current dishes, especially for auxiliary seasoning side dishes, that are easy to carry and store under the increasingly accelerated pace of life. However, due to the limited storage time of many fresh fruits and vegetables, a large amount of nutrients will be lost after being made into dry products, and the original flavor and taste will be lost, which limits the development and commercial value. The fresh fruits and vegetables are made into pickles, which not only meets the requirement of being convenient to eat, but also avoids the problem...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/10
CPCA23V2002/00
Inventor 赵伟玉
Owner QINGDAO JINCHAOYUE MACHINERY CO LTD
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