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Making method of delicately fragrant watermelon peel side dish

A production method and technology of watermelon rind, which is applied in the field of food processing, can solve the problems of waste of resources, long pickling time, and high salt content of watermelon rind side dishes, and achieve the effects of reducing browning, shortening salting time, and high dehydration rate

Inactive Publication Date: 2017-05-31
TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most people choose to throw away the watermelon rind as garbage after eating the watermelon pulp, resulting in a great waste of resources
[0005] By searching the existing public documents, the development and utilization of watermelon rinds mainly focus on making feed and fertilizer, and the relevant patent documents record a kind of pickling method (CN103393051A) of watermelon rind and a kind of pickling method (CN102246936A) of watermelon rind. A longer pickling time is disclosed, as short as 9-20 hours, as long as 1-6 months, and the salt content of pickled watermelon rind side dishes is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The production method of fragrant watermelon rind side dishes, the specific production steps are as follows:

[0033] (1) Choose fresh, non-deteriorated watermelon rind, fresh red pepper, green onion, ginger, and garlic to clean. pedicle, the cleaned watermelon rind is made into a diced shape with a length of 0.5cm, a width of 0.5cm, and a thickness of 1cm, adding 0.4% cellulase with an enzyme activity of 100,000 u / g and 0.3% with an enzyme activity of 50,000 u A solution of pectinase / g was soaked for 1.5h at a temperature of 55°C and a pH of 5.0, supplemented with high CO 2 Composite gas membrane rupture treatment;

[0034] (2) Put the watermelon rind pretreated in step (1) into a basin, add 25% salt, mix evenly, and compact the watermelon rind in the basin with heavy objects, marinate and dehydrate at 8°C for 8 hours, Carry out low-temperature salt dehydration, crispness, and color protection treatment. At this time, the water content of the melon rind is 80%. Take ...

Embodiment 2

[0047] The production method of fragrant watermelon rind side dishes, the specific production steps are as follows:

[0048] (1) Choose fresh, non-deteriorated watermelon rind, fresh red pepper, green onion, ginger, and garlic to clean. pedicle, the cleaned watermelon rind is made into a diced shape with a length of 0.5cm, a width of 0.5cm, and a thickness of 1cm. Adding 0.2% cellulase with an enzyme activity of 100,000 u / g and 0.1% with an enzyme activity of 50,000 u A solution of pectinase / g was soaked for 1h at a temperature of 45°C and a pH of 4.0, supplemented with high CO 2 Composite gas membrane rupture treatment;

[0049] (2) Put the watermelon rind pretreated in step (1) into a basin, add 15% salt, mix evenly, and compact the watermelon rind in the basin with heavy objects, marinate and dehydrate at 0°C for 4 hours, Carry out low-temperature salt dehydration, preservation of crispness, and color protection. At this time, the water content of the watermelon rind is 7...

Embodiment 3

[0062] The production method of fragrant watermelon rind side dishes, the specific production steps are as follows:

[0063] (1) Choose fresh, non-deteriorated watermelon rind, fresh red pepper, green onion, ginger, and garlic to clean. pedicle, the cleaned watermelon rind is made into a diced shape with a length of 0.5cm, a width of 0.5cm, and a thickness of 1cm, adding 0.3% cellulase with an enzyme activity of 100,000 u / g and 0.2% with an enzyme activity of 50,000 u A solution of pectinase / g was soaked for 1.2h at a temperature of 50°C and a pH of 4.5, supplemented with high CO 2 Composite gas membrane rupture treatment;

[0064] (2) Put the watermelon rind pretreated in step (1) into a basin, add 20% salt, mix evenly, and compact the watermelon rind in the basin with heavy objects, marinate and dehydrate at 4°C for 6 hours, Carry out low-temperature salt dehydration, preservation of crispness, and color protection. At this time, the water content of the melon rind is 78%....

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PUM

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Abstract

The invention relates to a delicately fragrant watermelon peel side dish. Watermelon peel is effectively recovered and reused, so that economic benefits are increased, the quality guarantee period of the watermelon peel is prolonged, besides, the salt content of finished products is reduced through a low-temperature dehydration technology, and through dehydration treatment, 90% of nitrite is effectively removed. The finished products contain rich saccharide, minerals and vitamins, and the nutrient value and the health-care functions of the watermelon peel are combined, so that the delicately fragrant watermelon peel side dish has the efficacies of clearing heat, removing toxicity, diminishing inflammation, causing diuresis, softening and expanding blood vessels and the like, enhancement of disease resistance of human bodies is facilitated, and the occurrence of cardiovascular system diseases can be avoided.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to side dish processing, in particular to a preparation method of fragrant watermelon rind side dishes. Background technique [0002] Side dishes are vegetables pickled with salt and other seasonings, which have a strong salty taste and can be preserved for a long time. It is an indispensable side dish on the daily table, and there are many kinds of pickled side dishes on the market at present, and all kinds of pickled side dishes are also quite popular with some consumers. [0003] However, due to the addition of pigments and preservatives in the pickling process of side dishes, the most serious thing is that if pickled improperly, carcinogenic nitrite will be produced, which will seriously endanger human health. Especially for children, it seriously affects their healthy growth and intellectual development. In addition, in order to keep the side dishes for a long time, a large amoun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 席冉陈兰李喜宏乔丽萍
Owner TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH