Production method of sun-dried low-salt cucumber peels

A production method and technology of cucumber rind, applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problems that lead to high blood pressure, diabetes, gastric cancer, osteoporosis, kidney stones, Asthma and other problems, to achieve the effect of dampness, detoxification and antioxidant activity, reducing viscosity and good quality

Inactive Publication Date: 2017-06-20
广西陆川县润润养殖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Pickled food has a unique flavor, appetizing and refreshing, but in order to prolong the shelf life, most of the salt or sugar content is high, and some pickled vegetables contain salt or sugar content as high as 7%. Long-term consumption can lead to high blood pressure, diabetes, gastric cancer , osteoporosis, kidney stones, asthma and other health problems, it also restricts the consumption of some special groups, such as high blood pressure, high blood fat and other people with cardiovascular and cerebrovascular diseases, pickled cucumber skin is no exception

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of preparation method of low-salt sun-dried cucumber skin in the present embodiment, comprises the following steps:

[0040] (1) Selection of raw materials: choose ground cucumbers with greenish-white skin that has not turned yellow and seeds that have not hardened, washed, cut into cucumber strips with a length of 3-6cm, a width of 1-1.5cm, and a thickness of 2-5mm spare;

[0041] (2) Blanching: Place the above-mentioned cucumber strips in steam at 90°C for 90 seconds, and cool down for later use;

[0042] (3) drying: the above-mentioned blanched cucumber strips are placed in the sun to dry until the weight is 25% of the weight of the blanched cucumber strips;

[0043] (4) pickling for the first time: add 3% salt and 0.3% lactic acid bacteria to the above-mentioned air-dried cucumber strips, mix and stir evenly, seal and pickle for 6 days, and get a pickled cucumber skin;

[0044] (5) Desalination: put the above-mentioned primary pickled cucumber skin into wat...

Embodiment 2

[0050] A kind of preparation method of low-salt sun-dried cucumber skin in the present embodiment, comprises the following steps:

[0051] (1) Selection of raw materials: choose ground cucumbers with greenish-white skin that has not turned yellow and seeds that have not hardened, washed, cut into cucumber strips with a length of 3-6cm, a width of 1-1.5cm, and a thickness of 2-5mm spare;

[0052] (2) Blanching: place the above-mentioned cucumber strips in steam at 100°C for 60 seconds, and cool for later use;

[0053] (3) drying: the above-mentioned blanched cucumber strips are placed in the sun to dry until the weight is 35% of the weight of the blanched cucumber strips;

[0054] (4) pickling for the first time: add 5% salt and 0.5% lactic acid bacteria to the above-mentioned air-dried cucumber strips, mix and stir evenly, seal and pickle for 8 days, and get a pickled cucumber skin;

[0055] (5) Desalination: put the above-mentioned first-time pickled cucumber skin into wate...

Embodiment 3

[0061] A kind of preparation method of low-salt sun-dried cucumber skin in the present embodiment, comprises the following steps:

[0062] (1) Selection of raw materials: choose ground cucumbers with greenish-white skin that has not turned yellow and seeds that have not hardened, washed, cut into cucumber strips with a length of 3-6cm, a width of 1-1.5cm, and a thickness of 2-5mm spare;

[0063] (2) Blanching: place the above-mentioned cucumber strips in steam at 95°C for 80 seconds, and cool for later use;

[0064] (3) drying: the above-mentioned blanched cucumber strips are placed in the sun to dry until the weight is 30% of the weight of the blanched cucumber strips;

[0065] (4) pickling for the first time: add 4% salt and 0.4% lactic acid bacteria to the above-mentioned air-dried cucumber strips, mix and stir evenly, seal and pickle for 7 days, and get a pickled cucumber skin;

[0066] (5) Desalination: put the above-mentioned primary pickled cucumber skin into water an...

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Abstract

The invention discloses a production method of sun-dried low-salt cucumber peels and relates to the technical field of food processing. A production flow of the cucumber peels comprises the following steps: selecting raw materials; blanching; airing; salting for a first time; desalting; salting for a second time; salting for a third time; sterilizing and packaging. Compared with a conventional production method, cucumbers are salted for a plurality of times so that the content of table salt is reduced and the sun-dried low-salt cucumber peels have a health-care effect and are suitable for patients with cardiovascular and cerebrovascular diseases to eat; a preservative is not added; the sun-dried low-salt cucumber peels have the advantages of low salt, light taste, greenness, health, good quality, good flavor, high eating safety, is a high-grade non-staple food and meets modern healthy diet and consumption concept.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food processing, in particular to a method for preparing low-salt sun-dried cucumber peels. [0003] 【Background technique】 [0004] Cucumber skin refers to pickled cucumber, which is a deep-processed product of cucumber. After special treatment, the pickled cucumber is flat after dehydration, just like the skin, so it is called "cucumber skin". Cucumber skin is pickled and processed from selected ground cucumbers or yellow-skinned cucumbers through a unique traditional method. It has the characteristics of tender and crisp, sour and sweet, strong fragrance, good taste, and increased appetite. It is deeply loved by the public. [0005] Pickled food has a unique flavor, appetizing and refreshing, but in order to prolong the shelf life, most of the salt or sugar content is high, and some pickled vegetables contain salt or sugar content as high as 7%. Long-term consumption can lead to high blood pressure, diab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L19/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/3262A23V2200/326A23V2200/32A23V2200/322A23V2200/31A23V2200/14A23V2200/16A23V2250/21Y02A40/90
Inventor 朱其武
Owner 广西陆川县润润养殖有限公司
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