A method for processing sauce cucumber with red beetroot

Abstract

The present application relates to a kind of processing method of adding red beet sauce cucumber, belong to the technical field of canning.Processing method includes the following steps: selecting material: the treated cucumber after screening;Boiling material: soy sauce, sugar, vinegar, salt, laurel leaf, star anise, pepper are placed in water and boiled to boil, and cool to make material juice;Canning: cucumber, onion, ginger, garlic, pepper, onion are loaded into jar;Add preservative: streptococin, potassium sorbate, red beet are loaded into jar;Add material juice: material juice is loaded into jar, and package;Sterilization: the canned after packaging is sterilized;Get sauce cucumber finished product.The present application selects suitable preservative, adds red beet to cooperate preservation, increases the nutritional value, not only facilitates preservation, but also reduces the dosage of preservative, satisfies people's demand for healthy diet.

Description

Technical Field

[0001] This invention relates to a cucumber processing formula with added red beetroot, belonging to the field of canning technology. Background Technology

[0002] Cucumbers, as a staple vegetable, have high nutritional value. They are extremely rich in nutrients, with protein content ranging from 25% to 35%, fat content only 0.1%, and carbohydrates from 4% to 8%. They also contain vitamin A and minerals such as calcium, phosphorus, and iron. However, cucumbers are juicy and their skins are easily damaged and rotten. Pickling is an effective way to preserve cucumbers. While pickled vegetables are popular, traditional pickling techniques are relatively outdated and cannot meet the modern demand for healthy eating.

[0003] Therefore, there is an urgent need to propose a processing method for pickled cucumbers with added red beetroot to solve the above-mentioned technical problems. Summary of the Invention

[0004] To address the shortcomings of existing technologies, the present invention aims to provide a method for processing pickled cucumbers with added red beetroot. A brief overview of the invention is given below to provide a basic understanding of certain aspects of the invention. It should be understood that this overview is not an exhaustive summary of the invention. It is not intended to identify key or essential parts of the invention, nor is it intended to limit the scope of the invention.

[0005] The technical solution of the present invention: A method for processing pickled cucumbers with added red beets includes the following steps: Selection of raw materials: Process the selected cucumbers; To make the sauce: Boil soy sauce, sugar, vinegar, salt, bay leaves, star anise, and Sichuan peppercorns in water until boiling, then let it cool to make the sauce. Canning: Pack cucumbers, scallions, ginger, garlic, chili peppers, and onions into jars; Add preservatives: Put nisin, potassium sorbate, and red beet into a jar; Add the sauce: Pour the sauce into a jar and seal it; Sterilization: Sterilize the sealed canned products to obtain the finished pickled cucumber product.

[0006] Preferred selection: Material selection includes screening, cleaning, and cutting into strips; Selection: Select cucumbers that are uniform in length and shape, intact, without mechanical damage, mold, or rot; Cleaning: Wash the cucumbers thoroughly after screening and let them air dry; Cut into strips: Cut the dried cucumber into strips of uniform size and set aside.

[0007] Preferred choice: The cucumber used is "Nasha".

[0008] Preferred ingredients for the sauce, by weight, include: 60-100 parts soy sauce, 15-25 parts white sugar, 20-40 parts vinegar, 20 parts salt, 2 parts bay leaves, 2 parts star anise, and 2 parts Sichuan peppercorns.

[0009] Preferred ingredients for the sauce, by weight, include: 60 parts soy sauce, 20 parts white sugar, 30 parts vinegar, 20 parts salt, 2 parts bay leaves, 2 parts star anise, 2 parts Sichuan peppercorns, and 200 parts water.

[0010] Preferred ingredients for canning, by weight, include: 330 parts cucumber, 6 parts garlic, 4 parts ginger, 4 parts onion, and 4-6 parts chili.

[0011] Preferred ingredients for canning include, by weight, 330 parts cucumber, 6 parts garlic, 4 parts ginger, 4 parts onion, and 5 parts chili. The cucumbers used in the canning are cucumbers that have undergone selection and processing.

[0012] Preferred preservative materials, by weight, include: 0.0132 parts of nisin, 0.0132 parts of potassium sorbate, and 3.3 parts of red beet.

[0013] Preferred method: After packaging, sterilize under microwave conditions of 700W for 60 seconds.

[0014] Preferred packaging: After sterilization and cooling, the canned pickled cucumbers are labeled with food labels to obtain the finished pickled cucumbers.

[0015] The present invention has the following beneficial effects: This invention selects suitable preservatives and adds red beets for preservation, which increases nutritional value, makes it easier to preserve, reduces the amount of preservatives used, and meets people's demand for healthy eating. This invention improves and optimizes the processing technology of pickled cucumbers, making the operation simple and increasing production efficiency, thereby providing theoretical and technical support for improving the quality of pickled cucumber products and the production of the industrial chain. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of this invention clearer, the invention is described below through specific embodiments. However, it should be understood that these descriptions are merely exemplary and not intended to limit the scope of the invention. Furthermore, descriptions of well-known structures and technologies are omitted in the following description to avoid unnecessarily obscuring the concept of the invention.

[0017] Specific Implementation Method 1: A method for processing pickled cucumbers with added red beetroot according to this implementation method includes the following steps: Step 1: Material Selection The cucumbers used are the "Nasha" variety, carefully cultivated by the horticulture team of Heilongjiang University, which is suitable for pickling; it has the characteristics of excellent growth, color, aroma, and taste. The selected cucumbers are then processed, including the following steps: Step 1.1: Screening: Select fresh cucumbers that are 5cm long, uniform in shape, intact, without mechanical damage, mold, or rot; Step 1.2: Cleaning: Wash the selected cucumbers thoroughly and let them air dry; Step 1.3: Cut into strips: Cut the dried cucumbers into strips of uniform size suitable for jarring, and set aside; Step 2: Prepare the sauce: Boil soy sauce, sugar, vinegar, salt, bay leaves, star anise, and Sichuan peppercorns in water until boiling, then let it cool to make the sauce. The ingredients for the sauce preparation, by weight, include: 60-100 parts soy sauce, 15-25 parts white sugar, 20-40 parts vinegar, 20 parts salt, 2 parts bay leaves, 2 parts star anise, 2 parts Sichuan peppercorns, and 200 parts water. The ingredients for the premium sauce, by weight, include: 60 parts soy sauce, 20 parts white sugar, 30 parts vinegar, 20 parts salt, 2 parts bay leaves, 2 parts star anise, 2 parts Sichuan peppercorns, and 200 parts water. Step 3: Canning: First, sterilize the cans at high temperature to make sterile cans, and then put cucumbers, scallions, ginger, garlic, chili peppers, and onions into the sterile cans; The ingredients for canned food, by weight, include: 330 parts cucumber, 6 parts garlic, 4 parts ginger, 4 parts onion, and 4-6 parts chili peppers; The preferred ingredients for canned food, by weight, include: 330 parts cucumber, 6 parts garlic, 4 parts ginger, 4 parts onion, and 5 parts chili pepper. The cucumbers used in the canning are cucumbers that have undergone selection and processing. Step 4: Adding preservatives: Nisin, potassium sorbate, and red beet (red heart beet) are placed into a sterile container; During the processing of the pickled cucumbers of this invention, red beet, a research crop of the College of Modern Agriculture and Ecological Environment of Heilongjiang University, is added. This beet is rich in betalains and dietary fiber, and has the effects of lowering cholesterol, regulating blood lipids, and promoting bowel movements; The red beet, a research crop of the College of Modern Agriculture and Ecological Environment of Heilongjiang University, is added during the processing of the pickled cucumbers of this invention. The abundant betalains and betaine can increase the flavor and nutrients of the product while also acting as a preservative; The preservative materials, by weight, include: 0.0132 parts of nisin, 0.0132 parts of potassium sorbate, and 3.3 parts of red beet. The proportions of the raw materials and their excipients in this invention were determined by optimizing the formula through single-factor experiments and response surface methodology. Step 5: Add the sauce: Pour the sauce into the sterile container. The side wall of the opening of the sterile container has external threads. Connect the opening of the sterile container to the opening of the sterile container using a metal round cap with internal threads. A sealing gasket is placed between the metal round cap and the opening end of the sterile container. Step Six: Sterilization: Microwave sterilize the sealed cans; After packaging, the product is sterilized in a microwave at 700W for 60 seconds. Step 7: Packaging: After sterilization and cooling, affix food labels to the canned pickled cucumbers to obtain the finished pickled cucumbers with added red beets; by using a pickling process and optimizing the formula, pickled cucumbers are produced to create an appetizing food with a unique flavor and texture; the parameters in this implementation method represent the optimal solution.

[0018] The inspection standard for the pickled cucumbers of this invention is as follows: a. Sensory indicators: The shape, color, taste, and odor have the characteristics that the product should have, and there are no foreign impurities visible to normal eyesight; b. Physicochemical indicators and microbial limits: meet the company's testing standards.

[0019] Example 1 This embodiment describes a method for processing pickled cucumbers with added red beets, implemented according to the following steps: Selection of raw materials: Select fresh cucumbers that are about 5cm in length, uniform in shape, intact, without mechanical damage, mold, or rot, and set aside. Washing and drying: Wash the cucumbers thoroughly, let them dry, and set aside. Cut into strips: Cut the cleaned and dried fresh cucumbers into small strips of uniform size that fit the jar, and set aside; Prepare the sauce: Boil appropriate amounts of soy sauce, sugar, vinegar, salt, bay leaves, star anise, Sichuan peppercorns, and water until boiling, then let it cool and set aside. For every 330g of cucumber, use 60g of soy sauce, 20g of sugar, 30g of vinegar, 20g of salt, 2g of bay leaves, 2g of star anise, 2g of Sichuan peppercorns, and 200ml of water. Canning: Put the washed and dried fresh cucumbers, appropriate amounts of scallions, ginger, garlic, chili peppers, and onions into sterile jars. Use 6g of garlic, 4g of ginger, 4g of onion, and 5g of chili peppers for every 330g of cucumbers. Add preservatives: Put an appropriate amount of nisin, potassium sorbate, and red beet into a jar. Add 0.04g of nisin, 0.04g of potassium sorbate, and 10g of red beet per 1000g of pickled cucumber. Add the sauce: Pour the cooled and simmered sauce into a jar and seal it; Sterilization: The sealed cans are sterilized for 60 seconds under microwave conditions of 700W (power); Packaging: After sterilization and cooling, the canned pickled cucumbers are labeled with food labels to obtain the finished pickled cucumbers with added red beets.

[0020] Example 2 This embodiment describes a method for processing pickled cucumbers with added red beetroot, implemented according to the following steps: Step 1: Selection of materials: Select fresh cucumbers that are about 5cm in length, uniform in shape, intact, without mechanical damage, mold, or rot, and set aside. Washing and drying: Wash the cucumbers thoroughly, let them dry, and set aside. Cut into strips: Cut the cleaned and dried fresh cucumbers into small strips of uniform size that fit the jar, and set aside; Step 2: Prepare the sauce: Boil appropriate amounts of soy sauce, sugar, vinegar, salt, bay leaves, star anise, Sichuan peppercorns, and water until boiling, then let it cool and set aside. For every 330g of cucumber, use 80g of soy sauce, 15g of sugar, 20g of vinegar, 20g of salt, 2g of bay leaves, 2g of star anise, 2g of Sichuan peppercorns, and 200ml of water. Step 3: Canning: Put the washed and dried fresh cucumbers, along with appropriate amounts of scallions, ginger, garlic, chili peppers, and onions, into sterile jars (use 6g of garlic, 4g of ginger, 4g of onion, and 4g of chili peppers for every 330g of cucumbers); Step 4: Add preservatives: Put an appropriate amount of nisin, potassium sorbate, and red beet into a jar. Add 0.04g of nisin, 0.04g of potassium sorbate, and 10g of red beet per 1000g of pickled cucumber. Step 5: Add the sauce: Pour the cooled and simmered sauce into a jar and seal it. Step Six: Sterilization: Sterilize the sealed canned goods under microwave conditions of 700W for 60 seconds; Step 7: Packaging: Affix food labels to the sterilized and cooled canned pickled cucumbers to obtain the finished pickled cucumbers with added red beets.

[0021] Example 3 This embodiment describes a method for processing pickled cucumbers with added red beets, implemented according to the following steps: Step 1: Selection of materials: Select fresh cucumbers that are about 5 cm in length, uniform in size and shape, intact, without mechanical damage, mold, or rot, and set aside. Washing and drying: Wash the cucumbers thoroughly, let them dry, and set aside. Cut into strips: Cut the cleaned and dried fresh cucumbers into small strips of uniform size that fit the jar, and set aside; Step 2: Prepare the sauce: Boil appropriate amounts of soy sauce, sugar, vinegar, salt, bay leaves, star anise, Sichuan peppercorns, and water until boiling, then let it cool and set aside. For every 330g of cucumber, use 100g of soy sauce, 25g of sugar, 40g of vinegar, 20g of salt, 2g of bay leaves, 2g of star anise, 2g of Sichuan peppercorns, and 200ml of water. Step 3: Canning: Put the washed and dried fresh cucumbers, appropriate amounts of scallions, ginger, garlic, chili peppers, and onions into sterile jars. Use 6g of garlic, 4g of ginger, 4g of onion, and 6g of chili peppers for every 330g of cucumbers. Step 4: Add preservatives: Put an appropriate amount of nisin, potassium sorbate, and red beet into a jar. Add 0.04g of nisin, 0.04g of potassium sorbate, and 10g of red beet per 1000g of pickled cucumber. 7. Add the sauce: Pour the cooled and simmered sauce into a jar and seal it. 8. Sterilization: Sterilize the sealed canned goods under microwave conditions of 700w for 60s; 9. Packaging: After sterilization and cooling, affix food labels to the canned pickled cucumbers to obtain the finished pickled cucumbers with added red beets.

[0022] The difference between the three practical cases mentioned above lies in the different proportions of sugar, soy sauce, vinegar, and chili. Sensory analysis was conducted on the above three implementation cases. The scoring criteria (Table 1) and the results are as follows (Table 2): Table 1 Quality Assessment Scoring Table for Canned Pickled Cucumbers

[0023] Table 2 Scoring Results

[0024] The quality of the pickled cucumbers with the optimal formula in this embodiment was evaluated; The determination of nitrite was carried out in accordance with the naphthylethylenediamine hydrochloride method in the "National Food Safety Standard for Determination of Nitrite and Nitrate in Food" (GB5009.33—2016). The nitrite content in the pickled cucumber was 1.5707 mg / kg when it reached its peak value, which was significantly lower than the national standard of 20 mg / kg. The total acid content was determined according to the National Food Safety Standard for Determination of Total Acid in Food (GB12456-2021) (Method I), and the total acid content was 7.99 g / kg.

[0025] It should be noted that in the above embodiments, as long as the technical solutions are not contradictory, they can be permuted and combined. Those skilled in the art can exhaust all possibilities based on the mathematical knowledge of permutation and combination. Therefore, the present invention will not describe the technical solutions after permutation and combination one by one, but it should be understood that the technical solutions after permutation and combination have been disclosed by the present invention.

[0026] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for processing pickled cucumbers with added red beetroot, characterized in that: Includes the following steps: Selection of raw materials: Process the selected cucumbers; To make the sauce: Boil soy sauce, sugar, vinegar, salt, bay leaves, star anise, and Sichuan peppercorns in water until boiling, then let it cool to make the sauce. Canning: Pack cucumbers, scallions, ginger, garlic, chili peppers, and onions into jars; Add preservatives: Put nisin, potassium sorbate, and red beet into a jar; Add the sauce: Pour the sauce into a jar and seal it; Sterilization: Sterilize the sealed canned products to obtain the finished pickled cucumber product.

2. The processing method of pickled cucumbers with added red beetroot according to claim 1, characterized in that: Material selection includes screening, cleaning, and cutting into strips; Selection: Select cucumbers that are uniform in length and shape, intact, without mechanical damage, mold, or rot; Cleaning: Wash the cucumbers thoroughly after screening and let them air dry; Cut into strips: Cut the dried cucumber into strips of uniform size and set aside.

3. A method for processing pickled cucumbers with added red beetroot according to claim 1 or 2, characterized in that: The cucumber variety used is "Nasha".

4. The processing method of pickled cucumbers with added red beetroot according to claim 1, characterized in that: The ingredients for the sauce, by weight, include: 60-100 parts soy sauce, 15-25 parts white sugar, 20-40 parts vinegar, 20 parts salt, 2 parts bay leaves, 2 parts star anise, and 2 parts Sichuan peppercorns.

5. The processing method of pickled cucumbers with added red beetroot according to claim 4, characterized in that: The ingredients for the sauce, by weight, include: 60 parts soy sauce, 20 parts white sugar, 30 parts vinegar, 20 parts salt, 2 parts bay leaves, 2 parts star anise, 2 parts Sichuan peppercorns, and 200 parts water.

6. A method for processing pickled cucumbers with added red beetroot according to claim 4 or 5, characterized in that: The ingredients for canned food, by weight, include: 330 parts cucumber, 6 parts garlic, 4 parts ginger, 4 parts onion, and 4-6 parts chili pepper.

7. A method for processing pickled cucumbers with added red beetroot according to claim 6, characterized in that: The ingredients for canned food, by weight, include: 330 parts cucumber, 6 parts garlic, 4 parts ginger, 4 parts onion, and 5 parts chili pepper. The cucumbers used in the canning are cucumbers that have undergone selection and processing.

8. A method for processing pickled cucumbers with added red beetroot according to claim 6, characterized in that: The preservative materials, by weight, include: 0.0132 parts of nisin, 0.0132 parts of potassium sorbate, and 3.3 parts of red beet.

9. The processing method of pickled cucumbers with added red beetroot according to claim 1, characterized in that: After packaging, it is sterilized in a microwave at 700W for 60 seconds.

10. A method for processing pickled cucumbers with added red beetroot according to claim 1, characterized in that: Packaging: After sterilization and cooling, the canned pickled cucumbers are labeled with food labels to obtain the finished pickled cucumbers.

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