Pickled cucumber product with flower fragrance and making method of pickled cucumber product

A technology of pickled products and flower fragrance, which is applied in the field of cucumber pickled products and its production. It can solve the problems of heavy taste of cucumber pickled products, high nitrite content, and affecting health, so as to achieve fresh taste and reduce nitrous acid. Salt content, the effect of inhibiting bacterial life activities

Inactive Publication Date: 2017-10-03
HFEI PUBANG AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current pickled cucumbers are all salty, and with the addition of many aniseed ingredients, the taste of pickled cucumbers is generally heavy
In addition, the traditional cucumber pickling method is natural fermentation, and the production cycle of natural fermentation is generally too long, resulting in high nitrate and nitrite content in the product, long-term consumption will affect health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment provides a cucumber pickled product with a floral fragrance, comprising the following raw materials in parts by weight: 100 parts of cucumber, 0.1 part of calcium chloride solution with a concentration of 1.0 mol / L, 0.02 part of bacterial strain activation solution, and 2 parts of fructose , 0.2 parts of calcium lactate, 0.5 parts of edible white wine at 50°, 5 parts of spices, 10 parts of table salt, 15 parts of white sugar, 2 parts of perilla, and 10 parts of concentrated flower juice.

[0028] Among them, the strain activation solution is a mixture of Lactobacillus subtilis, Lactobacillus casei, and Streptococcus thermophilus after mixing in equal proportions; It is made by mixing equal weight proportions. The production method is as follows: slice each material into gauze bags and shake to remove powder; fresh flower juice is made from jasmine, green tea fresh leaves, and golden camellia fresh leaves in ordinary high-pressure containers For the conce...

Embodiment 2

[0039] This embodiment provides a cucumber pickled product with a floral fragrance, comprising the following raw materials in parts by weight: 150 parts of cucumbers, 0.3 parts of calcium chloride solution with a concentration of 1.6 mol / L, 0.2 parts of bacterial strain activation solution, and 4 parts of fructose , 0.4 parts of calcium lactate, 1 part of edible white wine at 50°, 7 parts of spices, 16 parts of table salt, 20 parts of white sugar, 4 parts of perilla, and 15 parts of concentrated flower juice.

[0040] Among them, the strain activation solution is a mixture of Lactobacillus subtilis, Lactobacillus casei, and Streptococcus thermophilus after mixing in equal proportions; It is made by mixing equal weight ratios. The production method is: slice each material into gauze bags, and shake to remove powder; fresh flower juice is made from roses, green tea leaves, and golden camellia leaves. The concentrated juice made from the container, the weight ratio of the rose, t...

Embodiment 3

[0051] This embodiment provides a cucumber pickled product with a floral fragrance, comprising the following raw materials in parts by weight: 120 parts of cucumber, 0.2 part of calcium chloride solution with a concentration of 1.4mol / L, 0.1 part of bacterial strain activation solution, and 3 parts of fructose , 0.3 parts of calcium lactate, 0.8 parts of edible white wine at 50°, 6 parts of spices, 13 parts of table salt, 18 parts of white sugar, 3 parts of perilla, and 13 parts of concentrated flower juice.

[0052] Among them, the strain activation solution is a mixture of Lactobacillus subtilis, Lactobacillus casei, and Streptococcus thermophilus after mixing in equal proportions; It is made by mixing equal weight proportions. The production method is: after slicing each material, put it into a gauze bag, and shake it to remove the powder; the fresh flower juice is made of common Concentrated juice made from a high-pressure container, the weight ratio of the toi dai flower,...

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PUM

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Abstract

The invention discloses a pickled cucumber product with flower fragrance. The pickled cucumber product comprises the following raw materials: cucumber, a 1.0-1.6 mol/L calcium chloride solution, a bacterium strain activation liquid, fructose, calcium lactate, edible Baijiu with alcoholic strength of 50 degrees, spices, salt, white sugar, purple perilla and concentrated flower juice. The pickled cucumber product disclosed by the invention is bright in color, light in taste and thick in flower fragrance, is capable of stimulating appetite and is a leisure food applicable to various people. Moreover, the invention further provides a method for making the pickled cucumber product. The method is short in pickling fermentation time, low in content of nitrite in products and high in eating security of foods.

Description

technical field [0001] The invention relates to the technical field of cucumber deep processing, in particular to a pickled cucumber product with floral fragrance and a preparation method thereof. Background technique [0002] Cucumber is a plant of the Cucurbitaceae family. Cucumber is the fruit of cucumber. It is rich in protein, fat, dietary fiber, carbohydrates, carotene and vitamin C. It also contains a large number or trace elements necessary for human body. vegetable. Modern medicine has proved that cucumber contains cucurbitacin C, which can improve the immune function of the human body and achieve the purpose of anti-tumor; it is rich in vitamin E, which can prolong life and anti-aging; it contains cucumber enzyme, which has strong biological activity; Tartronic acid can inhibit the conversion of carbohydrates into fat, and has the effect of beautifying and strengthening the body and many other beneficial ingredients. In short, cucumber has high edible and medicin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/105A23L3/3472A23L3/3508
CPCA23L3/3472A23L3/3508A23L19/20A23L33/105A23V2002/00A23V2400/11A23V2400/125A23V2400/249A23V2200/10A23V2200/15A23V2200/30A23V2250/1578A23V2250/21A23V2250/214A23V2250/606
Inventor 朱邵峰
Owner HFEI PUBANG AGRI TECH CO LTD
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