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Pickling processing method of whole cucumbers

A processing method, cucumber technology, applied in food science, etc., can solve the problems of loss of flavor and taste, limited storage time, loss of nutrients, etc., and achieve the effect of short production process cycle, spicy and crisp, and easy to carry

Inactive Publication Date: 2016-08-24
TIANJIN QIANDE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Due to the continuous improvement of living standards, people's requirements for food are getting higher and higher. Not only must they be full, but they must also eat well and eat healthy, not only including the color, fragrance and taste required by traditional diets. Therefore, it is easy to carry and store, which has also become one of the requirements of current dishes, especially for side dishes with auxiliary seasoning properties. However, due to the limited storage time of many fresh fruits and vegetables, a large amount of nutrients will be lost after being made into dry products. It has a certain flavor and taste, and making fresh fruits and vegetables into pickles not only meets the requirements of convenience for eating, but also avoids the problem that fresh fruits and vegetables are easy to rot and deteriorate.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0017] A method for pickling and processing whole cucumbers, the steps of which are:

[0018] (1) Select salted cucumber: select a whole cucumber with a diameter of 3 to 3.4 cm;

[0019] (2) Piercing: the selected cucumbers are pierced with a piercing machine;

[0020] (3) Desalination and degassing: desalting the whole cucumber with the holes pierced to reach the target salinity of 0% to 3%;

[0021] (4) Selection and cleaning: use a vegetable washing machine to wash cucumbers, and remove unqualified products such as sundries, pests and diseases;

[0022] (5 Seasoning and pickling: Prepare desalted cucumber and seasoning solution at a ratio of 3:1 for pickling. The components of the seasoning solution are: HVP-6A 2kg, monosodium glutamate 2kg, stevioside 0.1kg, disodium succinate 0.3kg, alanine 0.7 kg, caramel pigment 0.1kg, potassium sorbate 0.1kg, liquid sugar 25kg, soy sauce 17kg, refined salt 2kg, citric acid 0.7kg, glacial acetic acid 0.3kg, perilla juice 0.003kg, caps...

Embodiment 2

[0027] A method for pickling and processing whole cucumbers, the steps of which are:

[0028] (1) Select salted cucumber: select a whole cucumber with a diameter of 3 to 3.4 cm;

[0029] (2) Piercing: the selected cucumbers are pierced with a piercing machine;

[0030] (3) Desalination and degassing: desalting the whole cucumber that has been punctured with running water to reach the target salinity of 0% to 3%;

[0031] (4) Selection and cleaning: Use a vegetable washing machine to wash cucumbers, and remove unqualified products such as sundries, pests and diseases;

[0032] (5 Seasoning and pickling: Prepare desalted cucumber and seasoning solution at a ratio of 3:1 for pickling. The components of the seasoning solution are: HVP-6A 3kg, monosodium glutamate 3kg, stevioside 0.2kg, disodium succinate 0.5kg, alanine 0.9 kg, caramel pigment 0.3kg, potassium sorbate 0.3kg, liquid sugar 30kg, soy sauce 23kg, refined salt 5kg, citric acid 0.9kg, glacial acetic acid 0.5kg, perilla...

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Abstract

The invention provides a pickling processing method of whole cucumbers. The method comprises the steps of 1 salted cucumber selecting; 2 prickling; 3 desalting and deairing; 4 selecting and cleaning; 5 flavoring and pickling, wherein desalted cucumbers and flavoring liquid are prepared according to the ratio of 3:1 and then pickled; 6 cold store refrigerating, circulating and analyzing; 7 packaging; 8 pasteurizing and drying. The pickling processing method has the advantages that the cucumbers are unique in flavor, spicy, crisp, adapted to the taste of most eaters of the brand regions, capable of being eaten once package bags are open, convenient to carry, short in preparation process cycle and suitable for batch production.

Description

technical field [0001] The invention relates to vegetable processing technology, in particular to a method for pickling whole cucumbers. Background technique [0002] Due to the continuous improvement of living standards, people's requirements for food are getting higher and higher. Not only must they be full, but they must also eat well and eat healthy, not only including the color, fragrance and taste required by traditional diets. Therefore, it is easy to carry and store, which has also become one of the requirements of current dishes, especially for side dishes with auxiliary seasoning properties. However, due to the limited storage time of many fresh fruits and vegetables, a large amount of nutrients will be lost after being made into dry products. There are local flavor and taste, and making fresh fruits and vegetables into pickles not only satisfies the requirement of being convenient to eat, but also avoids the problem that fresh fruits and vegetables are easy to rot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L19/20
Inventor 杨亚夫
Owner TIANJIN QIANDE FOOD
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