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Preparation method of cucumber peel

The technology of cucumber peel and cucumber, which is applied in the field of food processing, can solve the problems of not finding a preparation method of cucumber peel, and achieve the effects of lowering blood sugar, improving anti-tumor and anti-aging

Inactive Publication Date: 2016-09-07
GUANGXI JIANMEILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After searching, no preparation method related to improving the efficacy of cucumber peel was found

Method used

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  • Preparation method of cucumber peel

Examples

Experimental program
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Effect test

Embodiment 1

[0029] 1) Select fresh cucumbers, weigh them, wash them, and punch holes at the pedicles to 1 cm away from the other end, and the diameter of the holes is 1.2 cm;

[0030] 2) Take water 10 times the weight of the cucumber, raise the temperature to 55°C, adjust the pH to 3.8, then add 0.09% of the weight of the cucumber and a compound enzyme with a weight ratio of 2:5 of pectin lyase and cellulose, and stir evenly. Inject along the hole at the pedicle of the cucumber. After the water level rises to the pedicle, place the melon pedicle upright at a temperature of 55°C for 100 minutes;

[0031] 3) After emptying the water in the cucumber, inject the traditional Chinese medicine liquid along the hole at the pedicle of the cucumber. After the liquid rises to the pedicle, place the melon pedicle upright at room temperature for 5 hours. The body of the melon is pierced with 25 holes at intervals, each with a diameter of 0.1cm;

[0032] 4) Sprinkle 6% salt of cucumber weight evenly o...

Embodiment 2

[0038] 1) Select fresh cucumbers, weigh them, wash them, and punch holes at the pedicles to 2 cm from the other end, and the diameter of the holes is 1.1 cm;

[0039] 2) Take water 12 times the weight of the cucumber, raise the temperature to 52°C, adjust the pH to 4.0, then add 0.08% of the weight of the cucumber and a compound enzyme with a weight ratio of 3:7 of pectin lyase and cellulose, and stir evenly. Inject along the hole at the pedicle of the cucumber. After the water level rises to the pedicle, place the melon pedicle upright at a temperature of 52°C for 110 minutes;

[0040] 3) After emptying the water in the cucumber, inject the traditional Chinese medicine liquid along the hole at the pedicle of the cucumber. After the liquid rises to the pedicle, place the melon pedicle upright at room temperature for 6 hours. The body of the melon is pierced with 27 holes at intervals, each with a diameter of 0.2cm;

[0041] 4) Sprinkle 7% of cucumber weight salt evenly to the...

Embodiment 3

[0047] 1) Select fresh cucumbers, weigh them, wash them, and punch holes at the pedicles to 1 cm away from the other end, and the diameter of the holes is 0.9 cm;

[0048] 2) Take water 15 times the weight of the cucumber, increase the temperature to 50°C, adjust the pH to 4.2, then add 0.06% of the weight of the cucumber and a compound enzyme with a weight ratio of 3:8 of pectin lyase and cellulose, and stir evenly. Inject along the hole at the pedicle of the cucumber. After the water level rises to the pedicle, place the melon pedicle upright at a temperature of 50°C for 130 minutes;

[0049]3) After emptying the water in the cucumber, inject the traditional Chinese medicine liquid along the hole at the pedicle of the cucumber. After the liquid rises to the pedicle, place the melon pedicle upright at room temperature for 5 hours. The body of the melon is pierced with 28 holes at intervals, each hole diameter is 0.1cm;

[0050] 4) Sprinkle 8% salt of cucumber weight evenly t...

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of a cucumber peel. The preparation method comprises the following preparation steps: (1) selecting fresh cucumber, weighing, washing and punching; (2) carrying out enzymolysis inside cucumbers; (3) carrying out traditional Chinese medicine soaking; (4) pickling, then squeezing with clean stone, packaging and sterilizing to obtain the finished product. The cucumber peel prepared and obtained through the method has the effects of suppressing tumors, slowing down aging, reducing blood glucose, reducing weight, strengthening the body, strengthening the brain, calming nerves and the like, wherein the effects of suppressing tumors and slowing down aging are obviously improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing cucumber rind. Background technique [0002] Cucumber, (scientific name Cucumis sativus Linn, English name Cucumber), Cucurbitaceae Melon plant. Also known as pickled cucumbers and cucumbers. The color of the fruit is oily green or emerald green, and there are soft thorns on the surface. It is widely distributed in all parts of China and is one of the main greenhouse products. Cucumber is rich in sugars, glycosides, caffeic acid, chlorogenic acid, various amino acids, vitamins, volatile oils and cucurbitacin A, B, C, D and other ingredients. Cucumber is sweet, sweet, cool in nature, bitter, non-toxic, and enters the spleen, stomach, and large intestine; it has the effects of removing heat, promoting diuresis, clearing away heat and detoxification; it is mainly used for polydipsia, sore throat, burning eyes, fire burns, and anti-tumor , Anti-aging...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/308A23V2200/302A23V2200/31
Inventor 陆成明陆强宁赞琼
Owner GUANGXI JIANMEILE FOOD
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