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Preparation method of sauced cucumbers having fruit fragrance

A technology for pickling cucumbers and fruits, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients as taste improvers, etc. It can solve the problem of fewer types and achieve rich nutrition, refreshing and unique effects

Pending Publication Date: 2020-11-17
洪江市百禾农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are few types of existing cucumber processed foods, and there is no fruit-flavored pickled cucumber on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] The invention provides a method for preparing pickled cucumbers with fruity aroma, comprising the following steps:

[0021] Provide raw materials, provide 4000 grams of fresh cucumber, 3000 grams of fresh apple, 1000 grams of fresh lemon slices, 1000 grams of light soy sauce, 55-65 grams of garlic, 8-10 grams of wild pepper, 3-5 star anise, 5-7 grams of pepper, 5-7 grams of cinnamon, 25-30 grams of rock sugar, 3-4 pieces of fragrant leaves, 3-4 grams of cumin, 50-60 grams of purified water, 180-200 grams of bean paste, and 20-30 grams of salt;

[0022] For one pickling, clean the fresh cucumbers, cut them into long strips, and marinate them with salt for 1 hour;

[0023] drying, washing the pickled cucumber strips, and then drying at a temperature of 40-45°C until the moisture content of the cucumber strips is below 20%;

[0024] Squeeze juice, squeeze fresh apples and fresh lemon slices together to obtain apple juice, collect it for later use;

[0025] Prepare season...

Embodiment 1

[0032] Provide raw materials, provide 4000 grams of fresh cucumber, 3000 grams of fresh apple, 1000 grams of fresh lemon slices, 1000 grams of light soy sauce, 55 grams of garlic, 8 grams of wild pepper, 3 star anise, 5 grams of pepper, 5 grams of cinnamon, 25 grams of rock sugar, 3 bay leaves, 3 grams of cumin, 50 grams of purified water, 180 grams of bean paste and 20 grams of salt.

[0033] For one pickling, clean the fresh cucumbers, cut them into long strips, and marinate them with salt for 1 hour;

[0034] drying, washing the pickled cucumber strips, and then drying at a temperature of 40-45°C until the moisture content of the cucumber strips is below 20%;

[0035] Squeeze juice, squeeze fresh apples and fresh lemon slices together to obtain apple juice, collect it for later use;

[0036] Prepare seasoning water, put garlic, wild pepper, star anise, pepper, cinnamon, rock sugar, bay leaves, cumin and bean paste into the pot and sauté until fragrant, then add purified wa...

Embodiment 2

[0041] Provide raw materials, provide 4000 grams of fresh cucumber, 3000 grams of fresh apple, 1000 grams of fresh lemon slices, 1000 grams of light soy sauce, 65 grams of garlic, 10 grams of wild pepper, 5 star anise, 7 grams of pepper, 7 grams of cinnamon, 30 grams of rock sugar, 4 bay leaves, 4 grams of cumin, 60 grams of purified water, 200 grams of bean paste and 30 grams of salt.

[0042] For one pickling, clean the fresh cucumbers, cut them into long strips, and marinate them with salt for 1 hour;

[0043] drying, washing the pickled cucumber strips, and then drying at a temperature of 40-45°C until the moisture content of the cucumber strips is below 20%;

[0044] Squeeze juice, squeeze fresh apples and fresh lemon slices together to obtain apple juice, collect it for later use;

[0045] Prepare seasoning water, put garlic, wild pepper, star anise, pepper, cinnamon, rock sugar, bay leaves, cumin and bean paste into the pot and sauté until fragrant, then add purified w...

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PUM

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Abstract

The invention discloses a preparation method of sauced cucumbers having fruit fragrance. The preparation method of sauced cucumbers having fruit fragrance is characterized by comprising the followingsteps: providing raw materials, namely providing fresh cucumbers, fresh apples, fresh lemon slices, a light soy sauce, garlic, capsicum frutescens, star aniseeds, pepper fruits, Chinese cinnamon, crystal sugar, bay leaves, fennel fruits, pure water, a thick broad-bean sauce and salt; performing primary pickling: spreading salt on the fresh cucumbers for pickling; performing drying, namely drying the pickled cucumber strips until the water content is 20% or below; performing juice squeezing: squeezing the fresh apples and the fresh lemon slices to obtain apple juice; preparing seasoning water;performing secondary pickling: pouring the light soy sauce, the seasoning water and the dried cucumber strips into a sealable urn for pickling; performing draining; and performing pickling for the third time, namely pouring the apple juice into the drained cucumber strips, performing uniform stirring, and performing refrigerating for one day to obtain the sauced cucumbers having fruit fragrance. The sauced cucumbers have the advantages of being rich in nutrition and refreshing and unique in taste, and having apple fragrance.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for preparing pickled cucumbers with fruity aroma. 【Background technique】 [0002] Cucumber has a lot of water and contains certain vitamins. It is a melon and vegetable that can beautify blindly. It is called "the beauty agent in the kitchen". Regular consumption or sticking on the skin can effectively fight against skin aging, reduce wrinkles, and prevent cheilitis and angular cheilitis. Cucumber is a good weight-loss product. People who want to lose weight should eat more cucumbers, but remember to eat fresh cucumbers instead of pickled cucumbers, because the salt in pickled cucumbers will cause you to gain weight. Cucumber contains trace elements such as chromium, which has the effect of lowering blood sugar. For diabetics, cucumber is the best food that is both vegetables and fruits. The bitter elements in cucumber have anti-cancer effects, and have the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L19/00A23L27/00
CPCA23L19/20A23L19/09A23L27/00A23V2002/00A23V2200/14A23V2200/16A23V2200/15
Inventor 卢星军李旭
Owner 洪江市百禾农业发展有限公司
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