Method for producing pickled cucumber can

Abstract

The invention relates to a production process for processing and preparing pickled cucumber can by handpicking fresh cucumber as raw material, comprising the steps as follows: the cleaned cucumber raw material is dipped in potassium permanganate solution, subsequently washed cleanly, scalded, drained and bottled; 700g of cucumber per bottle is matched with flavors and auxiliary materials as follows: 0-0.5g of mustard seeds, 0-0.5g of black pepper, 0-5 pieces of red capsicum, 0-5 pieces of green capsicum, 0-10g of fresh fennel, 0-10g of fresh horse radish juice, 0-3 pieces of dry bay leaves, and 0-5g of garlic; all flavors and auxiliary materials are scalded by boiled water, drained and bottled; soup juice is prepared by 1000g of water, 20-60g of salt, 20-65g of sugar and 2-15ml of acetic acid; subsequently, the soup juice is scalded and bottled; the soup juice is added and the bottle is sealed; subsequently, spraying sterilization and cooling are carried out. The addition quantity of the acetic acid and suitable process during post-ripening period are determined after the sterilization is carried out; the product has natural color, is crisp and fresh, has suitable acidic and sweetflavor and bright soup juice. The method further improves the quality of the product, ensures that the flavor of the final product completely meets the traditional food habits in northern area and central Asia area, and realizes the industrial production of traditional vegetable cans.

Description

Production method of canned pickles Technical field The invention relates to a production process for processing canned pickled cucumbers by using finely sorted fresh cucumbers as raw materials, in particular to a production method of canned pickled cucumbers. Background technique Cucumbers, tomatoes and other melons and fruits are not only rich in nutrients but also indispensable for maintaining human health. Cucumber itself is a delicious and nutritious vegetable. In terms of taste, cucumber meat is crispy, juicy, sweet, aromatic and delicious. Nutritionally, it contains protein, fat, carbohydrates, vitamins, cellulose, calcium, phosphorus, iron, potassium, sodium, magnesium and other rich ingredients . In particular, the fine cellulose contained in cucumbers can reduce blood cholesterol and triglyceride content, promote intestinal peristalsis, accelerate waste excretion, and improve human metabolism. The propylene glycol contained in fresh cucumbers can also effectively i...

AI Technical Summary

Problems solved by technology

Because the color is not natural enough, the dosage of metal salt is easy to exceed the standard, which affects the quality of the product, so this process is not widely accepted

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