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Pickling method of watermelon rinds

A watermelon rind and marinade technology, applied in the field of food processing, can solve the problems of resource waste, human health hazards, high salt content, etc., and achieve the effect of saving resources, soft and crispy taste, and rich nutrition

Inactive Publication Date: 2018-05-18
马鞍山市黄池恒香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Watermelon rind, also known as watermelon green, is the outer skin left after eating watermelon. It is rich in nutrients, rich in sugar, amino acids, vitamins and mineral elements. It can clear away heat and detoxify, promote wound healing, protect liver and kidney, promote metabolism, and beautify Skin care: People throw away the watermelon rind directly after eating watermelon at present, causing a lot of waste of resources, and there are no deep-processed products of watermelon rind on the market at present, and the traditional pickling method of a small amount of watermelon rind is to put the watermelon rind Soak in high-concentration salt water, the salt content is too high, which will cause great harm to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for pickling watermelon rinds, comprising the following steps:

[0020] (1) Preparation of main ingredients: choose fresh watermelon rind, wash it, remove the red flesh and skin, cut into strips, dry in an oven until the water content is reduced by 35-40%, reduce the water content of the watermelon rind, and avoid pickling. Make the watermelon rind soft and rotten, increase the soft and crisp taste of the watermelon rind, and obtain watermelon rind strips; for the drying, first dry the watermelon rind at 57°C until the water content is reduced by 25-30%, adjust the temperature to 46°C, and continue Dry until the moisture content is reduced by 35~40%;

[0021] (2) Primary fermentation: add isomaltulose oligosaccharide solution to the watermelon rind strips, add Angel yeast, mix evenly, and ferment at 33°C for 2 days to increase the small molecule aroma and nutritional components of the watermelon rind, and keep the watermelon rind Bright and soft crunchy mouthf...

Embodiment 2

[0026] A method for pickling watermelon rinds, comprising the following steps:

[0027] (1) Preparation of main ingredients: choose fresh watermelon rind, wash it, remove the red flesh and skin, cut into strips, dry in an oven until the water content is reduced by 35-40%, reduce the water content of the watermelon rind, and avoid pickling. Make the watermelon rind soft and rotten, increase the soft and crisp taste of the watermelon rind, and obtain watermelon rind strips; for the drying, first dry the watermelon rind at 58°C until the water content is reduced by 25-30%, adjust the temperature to 47°C, and continue Dry until the moisture content is reduced by 35~40%;

[0028] (2) Primary fermentation: add isomaltulose oligosaccharide solution to the watermelon rind strips, add Angel yeast, mix evenly, and ferment at 34°C for 2 days to increase the small molecule aroma and nutrient content of the watermelon rind and keep the watermelon rind Bright and soft crunchy mouthfeel, ob...

Embodiment 3

[0033] A method for pickling watermelon rinds, comprising the following steps:

[0034] (1) Preparation of main ingredients: choose fresh watermelon rind, wash it, remove the red flesh and skin, cut into strips, dry in an oven until the water content is reduced by 35-40%, reduce the water content of the watermelon rind, and avoid pickling. Make the watermelon rind soft and rotten, increase the soft and crisp taste of the watermelon rind, and obtain watermelon rind strips; for the drying, first dry the watermelon rind at 59°C until the water content is reduced by 25-30%, adjust the temperature to 48°C, and continue Dry until the moisture content is reduced by 35~40%;

[0035] (2) Primary fermentation: add isomaltulose oligosaccharide solution to the watermelon rind strips, add Angel yeast, mix evenly, and ferment at 35°C for 3 days to increase the small molecule aroma and nutritional components of the watermelon rind, and keep the watermelon rind Bright and soft crunchy mouthf...

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PUM

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Abstract

The present invention mainly relates to the technical field of food processing and discloses a pickling method of watermelon rinds. The pickling method comprises the steps of main material preparing,primary fermentation, secondary fermentation, drying and packaging. Waste is turned into treasure, the method is simple and the obtained pickled watermelon rinds are rich in nutrients, mellow in fragrance, pungent and spicy, soft and crisp, free of any additives, and safe and healthy, and the method saves resources, increases deep processed products of the watermelon rinds in the market and satisfies nutrition and taste needs of consumers. The watermelon rinds are cut into strips, the watermelon rind strips are dried in stages to reduce water content of the watermelon rinds, thoroughly soft watermelon rinds after the pickling are avoided, and soft and crisp mouthfeel is increased. After the drying, the Angel yeast primary fermentation is conducted to increase small molecule fragrance and nutrient composition of the watermelon rinds and keep brightness, and soft and crisp mouthfeel of the watermelon rinds. Pickling materials are added to conduct the secondary low-temperature fermentation to enable the watermelon rinds to be mellow in flavor, pungent and spicy, soft and crisp, and full in mouthfeel. After the secondary fermentation, freeze-drying is conducted to reduce water and extend shelf life, so that the watermelon rinds are crisp and refreshing, and chewiness is increased.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a method for pickling watermelon rind. Background technique [0002] Watermelon rind, also known as watermelon green, is the outer skin left after eating watermelon. It is rich in nutrients, rich in sugar, amino acids, vitamins and mineral elements. It can clear away heat and detoxify, promote wound healing, protect liver and kidney, promote metabolism, and beautify Skin care: People throw away the watermelon rind directly after eating watermelon at present, causing a lot of waste of resources, and there are no deep-processed products of watermelon rind on the market at present, and the traditional pickling method of a small amount of watermelon rind is to put the watermelon rind Soaking in high-concentration salt water, the salt content is too high, will cause great harm to human health. Contents of the invention [0003] In order to make up for the defects of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 王恒
Owner 马鞍山市黄池恒香食品有限公司
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