Method for preparing cucumber paste

A technology of cucumber and citrulline, which is applied in the field of food processing, can solve the problems of affecting the taste of cucumber sauce, being difficult to preserve for a long time, and unfavorable to human health, so as to improve the stability of emulsification, avoid the breeding of bacteria, and extract the taste of carnation root slightly sweet effect

Inactive Publication Date: 2017-05-10
ANHUI WEIXIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cucumber is crisp and refreshing. It is the first choice for many people to appetize. It can dispel residual heat in the body and has the effect of dispelling heat and detoxification. It is rich in vitamin C, vitamin E, and various amino acids. Brain calming effect, cucumber sauce is a common condiment on the table, each region has different local flavor cucumber sauce, cucumber sauce is mainly made of water, water-based cucumber sauce is mainly made of fresh cucumbers and dried until wilted For the production of raw materials,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Embodiment 1, a kind of preparation method of cucumber sauce, comprises the following steps,

[0019] (1) Wash the fresh cucumbers, and completely immerse them in the saturated aqueous solution of L-citrulline. The intensity is 30kV / cm, and the number of pulses is 10;

[0020] (2) Rinse the fresh cucumbers obtained in step (1) under running water, cut them into cubes to obtain crushed cucumbers, inoculate the crushed cucumbers with Rhizopus oryzae at a rate of 0.2%, and ferment them at 28°C for 30 hours , keep the oxygen content in the environment at 18% during the fermentation process;

[0021] (3) After autoclaving the crushed cucumbers obtained in step (2), mix them evenly with the dianthus root extract at a ratio of 1:0.4, and add 3% salt by weight of cucumber paste and β 1.6% by weight of cucumber paste -Lactoglobulin, stachydrine hydrochloride of 0.15% by weight of cucumber sauce, stirred evenly, and centrifuged at a centrifugal rate of 3000r / min for 10 minutes ...

Example Embodiment

[0023] Embodiment 2, a kind of preparation method of cucumber sauce, comprises the following steps,

[0024] (1) Wash the fresh cucumbers and completely immerse them in the saturated aqueous solution of L-citrulline. The saturated aqueous solution of L-citrulline is a saturated aqueous solution at room temperature, and place them in a high-voltage pulsed electric field for 22 minutes, wherein the pulsed electric field The intensity is 31kV / cm, and the number of pulses is 10;

[0025] (2) Rinse the fresh cucumbers obtained in step (1) under running water, cut them into cubes to obtain minced cucumbers, inoculate the minced cucumbers with Rhizopus oryzae at a ratio of 0.21%, and ferment them at 29°C for 32 hours , keep the oxygen content in the environment at 19% during the fermentation process;

[0026] (3) After autoclaving the crushed cucumbers obtained in step (2), mix them evenly with the dianthus root extract at a ratio of 1:0.45. At the same time, add 4% salt by weight o...

Example Embodiment

[0028] Embodiment 3, a kind of preparation method of cucumber sauce, comprises the following steps,

[0029] (1) Wash the fresh cucumbers and completely immerse them in the saturated aqueous solution of L-citrulline. The intensity is 32kV / cm, and the number of pulses is 10;

[0030] (2) Rinse the fresh cucumbers obtained in step (1) under running water, cut them into cubes to obtain crushed cucumbers, inoculate the crushed cucumbers with Rhizopus oryzae at a ratio of 0.22%, and ferment them at 30°C for 35 hours , keep the oxygen content in the environment at 22% during the fermentation process;

[0031] (3) After autoclaving the chopped cucumbers obtained in step (2), mix them evenly with the dianthus root extract at a ratio of 1:0.5, and add 3-5% salt and 1.8% cucumber sauce by weight at the same time β-lactoglobulin, 0.18% stachydrine hydrochloride of cucumber sauce by weight, stirred evenly, and centrifuged at a centrifugal rate of 5000r / min for 15 minutes to obtain cucum...

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PUM

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Abstract

The invention belongs to the technical field of food processing and specifically relates to a method for preparing cucumber paste. The method comprises the steps of cleaning fresh cucumbers, soaking the cucumbers in saturated L-citrulline aqueous solution, placing the cucumbers in a high voltage pulsed electric field and then inoculating rhizopus oryzae for fermentation, performing high-pressure sterilization and then evenly mixing the cucumbers with dianthus chinensis extract liquid, salt, beta-lactoglobulin and stachydrine hydrochloride and performing centrifugal treatment, and obtaining the cucumber paste. The manufactured cucumbers are emerald green, white and tender, soup is thick and viscous, the cucumbers are crisp, tender and juicy, and the paste has no abnormal odor or bitter taste, is sour and cool in taste and moderate in salinity and can be stored for 6 months at normal temperature.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of cucumber sauce. Background technique [0002] Cucumber is crisp and refreshing. It is the first choice for many people to appetize. It can dispel residual heat in the body and has the effect of dispelling heat and detoxification. It is rich in vitamin C, vitamin E, and various amino acids. Brain calming effect, cucumber sauce is a common condiment on the table, each region has different local flavor cucumber sauce, cucumber sauce is mainly made of water, water-based cucumber sauce is mainly made of fresh cucumbers and dried until wilted For the production of raw materials, bacteria are easy to breed, and it is difficult to preserve for a long time. At present, in order to prolong the shelf life of water-based cucumber sauce, it is generally achieved by adding excessive salt or preservatives. Adding excessive salt will affect the taste o...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L5/41
CPCA23V2002/00A23V2200/048
Inventor 范亚东
Owner ANHUI WEIXIAN FOOD
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