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Preservation and crispiness-retaining method of cucumber products

A cucumber and product technology, applied in the direction of food science, etc., can solve the problem of lack of flavor products, and achieve the effect of good quality and crispness, reasonable design, and easy control of technology

Inactive Publication Date: 2018-03-06
潘建勋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above processed cucumber products of the prior art have their own characteristics and different flavors, but lack the flavor products utilizing dried cucumber processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Dried cucumbers are cut crosswise into strips with a width of 4 mm, soaked in pure water for 4 times to desalinate the strips until there is no salty taste, remove the dried surface water, put them in the soaking solution, and then pack and sterilize. The recipe for the dip is:

[0022] Gua Tiao 40%

[0023] Glucose 28%

[0024] White sugar 8.0%

[0025] Salt 1.3%

[0026] Alcohol 0.5%

[0027] Sour agent 0.3%

[0028] Water 21.9%

[0029] Glucose, white sugar, salt, wine, sour agent and water are firstly mixed and stirred evenly, then the melon strips are soaked in dry water for 40 hours. This product is a sweet leisure product.

Embodiment 2

[0031] Cut the dried cucumbers into strips with a width of 8mm and treat them in the same way as in Example 1. The dipping formula is:

[0032] The recipe for dipping is as follows:

[0033] Gua Tiao 50%

[0034] Glucose 13%

[0035] White sugar 0.5%

[0036] Salt 4.5%

[0037] Sour agent 1.0%

[0038] water 28%

[0039] Glucose, white sugar, salt, sour agent and water are firstly mixed and stirred evenly, then the melon strips are packed into a glass bottle together with the dipping treatment solution, and the finished product is obtained after sterilization. This product is a canned savory food.

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PUM

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Abstract

A method for preserving the quality and brittleness of cucumber products, which uses dried (semi-dried) cucumbers as raw materials, and is processed into finished products through cutting strips→rehydration and desalination treatment→drying water→dipping→packaging→sterilization, and the dipping formula is: melon strips 40-50%, glucose 13-28%, white sugar 0.5-8.0%, salt 1.3-4.5%, wine 0-3.0%, sour agent 0.3-1.0%, and the rest is water. Its formula design is reasonable, it has good quality and crispness preservation effect on cucumber products, expands the deep processing of cucumber pickles, develops low-salt, low-sweet (sugar) diversified products, is convenient to eat, meets the requirements of national standards, especially as a snack food, improves It increases the added value of the product, broadens the scope of product consumption, and the technology is easy to control, which is conducive to the implementation and promotion of the project.

Description

technical field [0001] The invention relates to a processing method of agricultural products, in particular to a technical method for preserving quality and crispness of cucumber products. Background technique [0002] Cucumber is one of the main vegetable varieties. It has good adaptability, wide planting area, large area and high yield. It is very popular whether it is eaten raw, cooked or made into pickles, and its processing methods are relatively mature. The processing of cucumbers is mainly pickled vegetables. Traditional products include high-salt and high-sugar two categories. Salted and low sugar, no or less preservatives. The high-salt products of pickled cucumbers are soft and rotten quickly after desalination. Generally, they are processed by sterilization or preservatives, and calcium chloride, potassium sorbate, etc. are added to meet the quality assurance requirements, but their brittleness decays and softens quickly, and is easy to lose The characteristic f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 潘建勋
Owner 潘建勋
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