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Production method of plum juice infused cucumber

A production method, technology of cucumber, applied in application, food preparation, food science, etc.

Inactive Publication Date: 2007-01-31
SHANGHAI JIAOTONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to address the deficiencies in the prior art, to provide a production method for soaking cucumbers in plum juice, using plum brine as a raw material to produce a kind of pickled cucumbers in plum juice, making full use of the economic value of plum brine itself, so that it is no longer Environmental pollution problems are caused, and the obtained plum juice soaked cucumber product has the characteristics of plum fragrance, crispness, sweetness and sourness, and palatability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 100 kilograms of cucumbers, peel off the flower pedicles and fruit stalks, wash them clean, drain the water, cut them into strips of suitable size, put them in the sun to dry, and stop when the weight drops to about 80 kilograms. After filtering the plum brine, estimate the salt content with a Baume meter, add water to adjust the salt content of the plum brine to 20%; then add 6 kg of brown sugar, 0.5 kg of white wine, and 4 kg of cooking wine to 100 kg of plum brine, and prepare dry red 5 kg of pepper, 1 kg of ginger, 1 kg of garlic, 0.1 kg of pepper, 0.1 kg of fennel, and 0.1 kg of pepper for later use. Put the cucumbers into the kimchi jar, add dried red pepper, ginger, garlic, Chinese prickly ash, fennel, pepper, etc. and part of the prepared plum brine when the jar is half full, then continue to add cucumbers, fill them up and wrap the cucumbers with bamboo slices Press it down, and continue to inject the prepared plum brine so that the plum brine submerges th...

Embodiment 2

[0019] Take 100 kilograms of cucumbers, peel off the flower pedicles and fruit stalks, wash them, drain the water, cut them into strips of appropriate size, put them in a drying room to bake, and stop when the weight drops to about 50 kilograms. After filtering the plum brine, estimate the salt content with a Baume meter, add water to adjust the salt content of the plum brine to 12%; then add 3 kg of brown sugar, 4 kg of white wine, and 1 kg of dried red pepper to every 100 kg of plum brine , 1 kg of ginger, 1 kg of garlic, 0.1 kg of pepper, 0.1 kg of fennel, and 0.1 kg of pepper for later use. Put the cucumbers into the kimchi jar, add dried red pepper, ginger, garlic, Chinese prickly ash, fennel, pepper, etc. and part of the prepared plum brine when the jar is half full, then continue to add cucumbers, fill them up and wrap the cucumbers with bamboo slices Press it down, and continue to inject the prepared plum brine so that the plum brine submerges the cucumber. Cover the ...

Embodiment 3

[0021] Take 100 kilograms of cucumbers, peel off the flower pedicles and fruit stalks, wash them, drain the water, cut them into strips of appropriate size, put them in a drying room to bake, and stop when the weight drops to about 10 kilograms. After filtering the plum brine, estimate the salt content with a Baume meter, add water to adjust the salt content of the plum brine to 5%; then add 1 kg of brown sugar, 2 kg of white wine, and 2 kg of cooking wine to every 100 kg of plum brine; and prepare ginger 0.5 kg, 0.5 kg of garlic, 0.1 kg of Chinese prickly ash, 0.1 kg of fennel, and 0.1 kg of pepper for later use. Put the cucumbers into the kimchi jar, add ginger, garlic, Chinese prickly ash, fennel, pepper, etc. and part of the prepared plum brine when the jar is half full, then continue to add cucumbers, fill them up and press the cucumbers with bamboo slices, continue Inject the prepared plum brine so that the plum brine submerges the cucumber. Cover the mouth of the altar...

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PUM

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Abstract

The invention provides a production method of plum juice infused cucumber, which is prepared from cucumber, plum bittern, sugar and white spirit through the steps of chopping cucumber and washing, sun-curing or baking to reduce the water content, modulating the plum bittern salt content and charging sugar and white spirit, loading the cucumber into a pickle jar, charging dried red pepper, fresh ginger, toasted garlic, pricklyash peel, aniseed, piper nigrum and part of allocated plum bittern, loading cucumber continuously, pressing the cucumber with bamboo strips, injecting allocated plum bittern till the cucumbers are submerged, sealing the jar and storing in cool places, opening the cover after two days, adding plum bittern, sealing the jar till ripening.

Description

technical field [0001] The invention relates to a production method of pickled cucumbers in plum juice, and relates to a comprehensive utilization technology of plum salted liquid (plum brine), using plum brine, cucumber, etc. as main raw materials to produce pickled cucumbers in plum juice, which belongs to environmental protection and agricultural product processing And comprehensive utilization, especially belongs to the harmless production technology of fruit and vegetable processing. Background technique [0002] Fruits such as plums and apricots are pickled into salt embryos through preliminary processing, and then further processed to produce plums and other preserved fruit products, which are popular snack foods among the people of our country. In the past ten years, the output of green plums in my country has increased sharply, not only the output of its processed products such as plums has increased greatly, but also a large number of salt embryos have been exporte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 史益敏
Owner SHANGHAI JIAOTONG UNIV