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Preparation method of heat-clearing and internal-heat-lowering cucumber sauce

A technology for clearing away heat and reducing fire, and a preparation method, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., and can solve the problems of poor eating convenience of pickled cucumbers, reduced edible safety of cucumber sauce, and reduced vitamin C content and other issues, to achieve the effect of improving and health care function, benefiting the body's absorption, and increasing the content of vitamin C

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

[0003] The present invention aims at the existing problems: cucumbers contain vitamin C decomposing enzymes, which can reduce the content of vitamin C in the ingredients formulated with cucumbers; pickled cucumbers are made into pickled cucumbers after being pickled and dried, which contain more salt content , and the convenience of eating pickled cucumbers is poor; while traditional cucumber sauce products contain more salt and nitrite content after pickling, and have lower antibacterial properties and shorter shelf life, and the addition of preservatives will cause Reduce the edible safety of cucumber sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method for heat-clearing and fire-reducing cucumber sauce, comprising the following steps:

[0019] (1) Pulping: crush small yellow rice and oats and make a pulp, which is rich in protein and polysaccharides, add water 3.5 times its mass and heat it up to 87°C for 25 minutes, then add Bacillus bulgaricus to it for aerobic fermentation for 36 hours, Improve the nutrient absorption and utilization rate of yellow rice and oats, in which the oxygen content is 28%, and baked to a slurry state to prepare yellow rice mixed pulp;

[0020] (2) Cucumber processing: wash the cucumber and cut it into small pieces, then immerse it in the acetic acid solution with a mass concentration of 7.2% and seal it for 2.5 hours to increase the exudation rate of nutrients in the cucumber. After taking it out, beat it and add the black rice extract Cooking for 16 minutes, the antibacterial ingredients contained in it can increase the shelf life of cucumber paste, and then add 2.1% ...

Embodiment 2

[0030] (1) Pulping: crush small yellow rice and oats and beat them, which are rich in protein and polysaccharides, add water 4.5 times its mass and heat it up to 89°C for 27 minutes, then add Bacillus bulgaricus to it for aerobic fermentation for 37 hours, Improve the nutrient absorption and utilization rate of yellow rice and oats, in which the oxygen content is 29%, and baked to a slurry state to prepare yellow rice mixed pulp;

[0031] (2) Cucumber processing: wash the cucumber and cut it into small pieces, then immerse it in an 8.6% acetic acid solution and soak for 3 hours to increase the exudation rate of nutrients in the cucumber. 17min, the antibacterial ingredients contained can improve the shelf life of cucumber paste, and then add 2.7% of the total mass of Aspergillus oryzae to ferment for 27h, which can improve the degree of degradation of cucumber and the softness of taste, and make cucumber paste;

[0032] (3) Production of auxiliary materials: Grind peppers, gre...

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Abstract

The present invention discloses a preparation method of heat-clearing and internal-heat-lowering cucumber sauce. The preparation method is characterized by comprising the following steps: (1) slurry is prepared: millet and oats are crushed into slurry, water is added, the slurry is heated and boiled, then bacillus bulgaricus is added, and the slurry is subjected to aerobic fermentation; (2) cucumbers are processed: cucumbers are sealedly soaked in an acetic acid solution, a vaccinium bracteatum fruit extract is added, the materials are boiled, aspergillus oryzae is added, and the materials aresubjected to fermentation; (3) accessory materials are manufactured: chilies, shallot, bay leaves, fructus amomi, shii-take and sesame seeds are crushed, water is added into the crushed materials, the materials are boiled out, soybean oil is added into a pot to be heated, and then mixed powder is added for stir-frying; (4) mixed fermentation is conducted: millet mixed slurry, cucumber slurry andstir-fried accessory material powder are mixed, mucor is added into the mixture for sealed fermentation, and then the fermented materials are placed in a magnetizer for magnetization; and (5) cookingis conducted: an extract is added into initially mixed sauce, the mixture is heated and stewed, the stewed mixture is dried to be a slurry shape, and the mixture slurry is filled to prepare a finishedproduct of the cucumber sauce.

Description

technical field [0001] The invention belongs to the technical field of cucumber paste processing, and in particular relates to a preparation method of heat-clearing and fire-reducing cucumber paste. Background technique [0002] Cucumber is a variety of vegetables and fruits commonly used in summer. It is rich in protein, vitamins, minerals and other nutrients. The alanine, arginine and glutamine contained in cucumber have a certain adjuvant therapeutic effect on liver patients, especially alcoholic cirrhosis patients, and can prevent alcoholism; however, Cucumber contains vitamin C decomposing enzymes, which can reduce the content of vitamin C in the ingredients prepared with cucumber, and cannot effectively supplement the role of vitamins in the human body. However, pickled cucumbers are made into pickled cucumbers after pickling and drying, which contain more salt content, which will cause thirst and high blood pressure symptoms after eating, and the convenience of eatin...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/105
CPCA23L27/60A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 王恒
Owner 马鞍山市黄池恒香食品有限公司
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