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Cucumber sauce and production method thereof

A technology for cucumber and ground peanuts, which is applied in the field of cucumber sauce and its production, can solve the problems of cucumber nutrient loss and the like, and achieve the effects of enhancing physique, pure color, convenient and hygienic consumption.

Inactive Publication Date: 2010-03-24
颜桂珠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, with the improvement of people's living standards, people pay more and more attention to cucumbers, and their demands are becoming more and more diversified. They are not only satisfied with eating fresh cucumbers directly, but also have more and more demands for processed cucumbers. , but cucumbers often face the loss of nutrition after processing

Method used

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Embodiment Construction

[0024] The best implementation mode of the present invention is:

[0025] A kind of cucumber paste, comprises the raw material (kilogram) of following proportioning:

[0026] Cucumber 80, chili powder 3,

[0027] Salt 12, Sesame 12,

[0028] Edible oil 7, peanut powder 3,

[0029] Water 10, soy sauce 1.5,

[0030] Chicken essence 1.5, green onion 2;

[0031] The preparation of cucumber sauce comprises the following steps:

[0032] 1) Wash: wash the cucumber;

[0033] 2) Steaming and cooking: put the washed cucumbers in a pot and cook until they are crushed by hand. After 24 hours, the cucumbers turn from yellow to brown;

[0034] 3) Grinding: Grind the boiled cucumbers with a small grinder to make steamed buns or squares, then wrap them in paper and let them ferment naturally;

[0035] 4) Drying and adding ingredients: After several months, wash the sauce body with clean water, then break it into small pieces, put it in the sun to dry, mix and dissolve other raw materia...

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Abstract

The invention provides cucumber sauce and a production method thereof. The sauce is characterized by comprising the following raw materials in parts by weight: 75-85 parts of cucumbers, 1-5 parts of red chilly powder, 10-15 parts of salt, 10-15 parts of sesame, 5-10 parts of edible oil, 2-5 parts of peanut powder, 10-15 parts of water, 0.5-2 parts of soy sauce, 1-2 parts of chicken essence and 1.5-2.5 parts of diced green onion. The production method comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4) drying and adding accessories; and 5) fermenting. The cucumbersauce prepared by the production method can fully maintain the nutritions of the cucumber, can build the bodies, resist the sources of diseases and aging, prevent and treat cancers and lose weight incase of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary to eat.

Description

technical field [0001] The invention relates to a cucumber paste and a production method thereof. Background technique [0002] Cucumbers are delicious and nutritious vegetables. In terms of taste, the cucumber meat is crisp and tender, juicy, sweet, and delicious; in terms of nutrition, it contains protein, fat, sugar, multivitamins, cellulose, and rich ingredients such as calcium, phosphorus, iron, potassium, sodium, and magnesium. . Especially the fine cellulose contained in cucumber can reduce the content of cholesterol and triglycerides in the blood, promote intestinal peristalsis, accelerate waste excretion, and improve human metabolism. The malonic acid contained in fresh cucumbers can also effectively inhibit the conversion of carbohydrates into fats. Therefore, eating cucumbers often can reduce weight and prevent coronary heart disease. Modern medical research shows that cucumber mainly has the following effects: 1. Anti-tumor: Cucurbitacin C contained in cucumbe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/212A23L1/29A23L27/60A23L19/00A23L33/00
CPCY02A40/90
Inventor 颜桂珠
Owner 颜桂珠
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