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Preparation method of pickled pawpaw

A production method and technology of sour papaya, applied in the direction of food science and the like, can solve problems such as unfavorable preservation, sour papaya is prone to bitter taste, etc., and achieve the effects of no bitter taste, simple method, and easy quantitative production.

Inactive Publication Date: 2017-06-23
农祥堂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for making sour papaya, which is used to solve the technical problems in the prior art that the production of sour papaya tends to have a bitter taste and is not conducive to preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of sour papaya, comprises the following steps:

[0021] S1, choose no pests and diseases, no rotten fresh green-skinned papaya and clean it, then remove the papaya skin;

[0022] S2. Leave the papaya peeled in step S1 for 20 minutes until the white juice in the papaya flows out;

[0023] S3, wash the papaya left standing in step S2 with pure water, then cut open and remove the papaya;

[0024] S4. Slice the papaya after cleaning and removing the papaya in step S3, and then soak it in pure water for later use;

[0025] S5. Take 100g of fresh red pepper, 100g of garlic, 200g of white sugar, and 50g of refined salt, mix and smash;

[0026] S6. Take 2 Kg of papaya slices soaked in pure water in step S4 and mix with the crushed red pepper, garlic, sugar and refined salt in step S5 and stir, and pour white vinegar while stirring;

[0027] S7. Put the papaya stirred in step S6 into a light-tight container and let it stand for 5 days before eatin...

Embodiment 2

[0032] A kind of preparation method of sour papaya, comprises the following steps:

[0033] S1, choose no pests and diseases, no rotten fresh green-skinned papaya and clean it, then remove the papaya skin;

[0034] S2. Leave the papaya peeled in step S1 for 40 minutes until the white juice in the papaya flows out;

[0035] S3, wash the papaya left standing in step S2 with pure water, then cut open and remove the papaya;

[0036] S4. Slice the papaya after cleaning and removing the papaya in step S3, and then soak it in pure water for later use;

[0037] S5. Take 100g of fresh red pepper, 100g of garlic, 200g of white sugar, and 50g of refined salt, mix and smash;

[0038] S6. Take 2 Kg of papaya slices soaked in pure water in step S4 and mix with the crushed red pepper, garlic, sugar and refined salt in step S5 and stir, and pour white vinegar while stirring;

[0039] S7. Put the papaya stirred in step S6 into a light-tight container and let it stand for 3 days before eatin...

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Abstract

The invention discloses a preparation method of pickled pawpaw, and relates to the technical field of preparation of pickles. In order to solve the technical problems that the taste of the pickled pawpaw prepared in the prior art becomes bitter easily and the pickled pawpaw is unfavorable for preservation. The preparation method comprises the following steps: selecting raw fresh green-skinned pawpaw which has no pest and disease damage and is not rotten, cleaning the selected pawpaw, and peeling off the pawpaw; standing the peeled pawpaw for 20 to 40 minutes till white juice in the pawpaw flows out; cleaning the pawpaw subjected to standing with pure water, then splitting the pawpaw, and removing pawpaw seeds; slicing the pawpaw, and steeping the pawpaw slices into the pure water for later use; mixing and smashing 100 g of raw fresh hot pepper, 100 g of garlic, 200 g of white sugar and 50 g of refined salt; taking out 2 Kg of the pawpaw slices, stirring the pawpaw slices with the smashed hot pepper, garlic, white sugar and refined salt, and pouring white vinegar while stirring; placing the stirred pawpaw into a lightproof container for standing for 2 to 5 days, so as to obtain the edible pickled pawpaw. The method for preparing the pickled pawpaw is simple and favorable for mass production; meanwhile, the pickled pawpaw tastes good and crispy, does not have bitterness, and can be preserved for a long time without going bad.

Description

technical field [0001] The invention relates to the technical field of making sauerkraut, in particular to a method for making sour papaya. Background technique [0002] Sour papaya is a special food in southern China, especially in Guangdong, Guangxi, Hong Kong and other places. It uses papaya as raw material and is sour and crispy after reasonable pickling. People like it. The existing technology of making sour papaya usually directly peels the papaya, slices it and puts it into chili and white vinegar. save. Contents of the invention [0003] The invention provides a method for making sour papaya, which is used to solve the technical problems in the prior art that making sour papaya tends to have a bitter taste and is not conducive to preservation. [0004] In order to solve the above problems, the present invention adopts the following technical solutions to realize: [0005] A kind of preparation method of sour papaya, comprises the following steps: [0006] S1, c...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 农祥堂
Owner 农祥堂
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