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Process of papaya pickle

A processing method and technology of papaya, applied in the fields of application, food preparation, food science, etc., can solve the problem that the flavor of the product is very different, and achieve the effect of strong taste and good appearance

Inactive Publication Date: 2007-04-04
孙元山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the different raw materials used, and the nutrients contained in each raw material are very different, the flavors of the pickled products are very different.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] Plan the papaya fruit to remove the outer skin, cut longitudinally, dig out the inner flesh, and plan it into filaments as needed, or cut into pieces 3-10 cm long, 2-4 cm wide, and 0.5-3 cm thick. Mix evenly with 3% salt, grab the water and set aside for later use. Scrape off the outer skin with ginger, wash it and cut it into filaments or flakes. Peel off the coat of garlic and set aside for later use. Put chili or dried chili into boiling water and scald first. Remove and drain water for 5-10 minutes. Mix the above main ingredients and ingredients thoroughly, and then put them into a pickling jar to compact. Based on the weight of papaya, use 0.1-0.2% monosodium glutamate and 0.01-0.02% saccharin. Put it in soy sauce, which is 60% of the papaya raw material, and let it fully dissolve. Appropriate amount of white wine, covered with sauce.

[0007] In the process of making the sauce, the method is turned down once every morning and evening to make the sauce liquid in t...

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PUM

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Abstract

A pickled papaya rich in protein, VA, VC and minerals is prepared from papaya, garlic cloves, ginger, hot pepper, edible salt, soy sauce and saccharine through pickling for 7-25 days.

Description

technical field [0001] The invention relates to a method for processing pickles. Background technique [0002] The traditional processing method of pickles is to use raw materials such as cucumbers, radishes, peanuts, etc., together with peppers, garlic, etc., after processing, mix them in order, and then put them in the altar for a period of time. Due to the different raw materials selected, and the nutrients contained in the various raw materials themselves are very different, the flavors of the pickled products are very different. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, and to provide a processing method for papaya pickles with special flavor and crisp mouthfeel. [0004] The embodiment of the present invention is: using papaya as the main raw material for processing, with garlic, shredded ginger or ginger slices, chili, salt, soy sauce, saccharin, putting the main ingredients and ingredie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 孙元山
Owner 孙元山
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