Processing method of bitter gourd pickles

A production method and technology of bitter gourd, applied in the direction of food science and the like, can solve the problems of soft and rotten, poor taste, browning of bitter gourd pickles, etc., and achieve the effect of satisfying hobbies and health care needs and improving processing quality.

Inactive Publication Date: 2017-07-21
四川省志强泡海椒有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the processing quality problems of bitter gourd pickles such as browning, soft rot and poor taste, the present invention provides a method for making bitter gourd pickles, which is characterized in that it includes the following operations: a. K 2 CO 3 , 0.05%Mg(OH) 2 Soak in the aqueous solution for 2-5 minutes; b. put the bitter gourd in step a into a container containing kimchi water and make it sour; c. add seasoning to the bitter gourd in step c

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of kimchi making method of balsam pear comprises the following operations:

[0013] 1) Blanch the bitter gourd at 62°C for 3.6 minutes;

[0014] 2) The bitter melon in step 1) containing 0.03% K 2 CO 3 , 0.05%Mg(OH) 2 Soak in aqueous solution for 3 days at room temperature of 18~26°C;

[0015] 3) Add seasoning to the bitter gourd after step 2), and the parts by weight are 8 parts of pepper, 5 parts of pepper, 3 parts of ginger, 5 parts of vegetable oil, 0.5 part of salt, 6 parts of sucrose, and taste nucleotide acid 0.05 parts, 0.2 parts of lactic acid.

Embodiment 2

[0017] A kind of kimchi making method of balsam pear comprises the following operations:

[0018] 1) Blanch the bitter gourd at 50°C for 5 minutes;

[0019] 2) The bitter melon in step 1) containing 0.03% K 2 CO 3 , 0.05%Mg(OH) 2 Soak in aqueous solution at room temperature 15°C for 4 days;

[0020] 3) Add seasoning to the bitter gourd after step 2), and the parts by weight are 8 parts of pepper, 5 parts of pepper, 3 parts of ginger, 5 parts of vegetable oil, 0.5 part of salt, 8 parts of sucrose, and taste nucleotide acid 0.05 parts, 0.2 parts of lactic acid.

Embodiment 3

[0022] A kind of kimchi making method of balsam pear comprises the following operations:

[0023] 1) Blanch the bitter gourd at 80°C for 2 minutes;

[0024] 2) The bitter melon in step 1) containing 0.03% K 2 CO 3 , 0.05%Mg(OH) 2 Soak in aqueous solution for 2 days at room temperature 25~31°C;

[0025] 3) Add seasoning to the bitter gourd after step 2), and the parts by weight are 8 parts of chili pepper, 5 parts of Zanthoxylum bungeanum, 3 parts of old ginger, 5 parts of vegetable oil, 1 part of table salt, 8 parts of sucrose, and taste nucleotide acid 0.05 parts, 0.2 parts of lactic acid.

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PUM

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Abstract

The invention discloses a method for making balsam pear kimchi, which comprises the following operations: a. making balsam pear in 0.03% K 2 CO 3 , 0.05%Mg(OH) 2 soaking in an aqueous solution for 2-5 minutes; b. putting the bitter gourd in step a into a container containing kimchi water and steeping until sour; c. adding seasoning to the bitter gourd in step c. The method solves the problem that the existing bitter gourd pickled is prone to yellowing, browning, soft and moldy, which seriously affects the appearance and eating quality of the product, and provides a basis for further popularization of bitter gourd pickles.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of bitter gourd pickles. Background technique [0002] Kimchi has become a world-recognized healthy fermented vegetable product, and the development of kimchi snack food has become an inevitable choice for Chinese-style kimchi to move towards the modern consumer market. As a health-care vegetable with extremely functional characteristics, bitter gourd is favored by consumers. If bitter gourd is developed into a new type of bitter gourd kimchi snack food, not only the processing cost is low and the process is simple, but also the types of bitter gourd products can be enriched to meet the needs of the leisure and health care industry. The demand for food can also further enhance its processing added value. Yet balsam pear kimchi is prone to yellowing, browning, soft and mildew after brewing, which has seriously affected the appearance and eating quality of the product; mea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/00A23L29/00
CPCA23V2002/00
Inventor 胡治强
Owner 四川省志强泡海椒有限责任公司
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