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Production method of pickled snake melons

A production method and technology of vegetable melon, applied in the direction of climate change adaptation, food science, etc., can solve the problems of poor taste, dull and crisp finished products, etc., and achieve the effect of convenient storage, unique style, and thick and long sauce.

Inactive Publication Date: 2018-08-28
蒋寿悟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method utilizes cucumbers to make pickles and all adopts soy sauce to pickle in a pickling tank. The disadvantage is that the finished product is dull, not crisp, and has a bad taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1, the preparation method of a kind of pickled melon pickles is as follows, first press the noodles, add 0.5 times of water to the flour and stir, then feed steam at 2 to 3 atmospheres, steam for 4 to 6 minutes, and when the temperature drops to room temperature, press Weight ratio flour 7500, soy sauce koji 1 ratio, add soy koji (soy sauce koji is the seagull brand produced by Shanghai Brewing Science Research Institute), after mixing evenly, let the koji dry in a cool place, turn it while drying, and wait until it is even After drying, it is made into dough for later use;

[0015] Then follow the steps below to make,

[0016] a. Select the pickled melons with dense tissue, crisp and tender texture, and 7-8 ripeness; weigh the three substances according to the following weight ratio: calcium oxide 3, salt 2, and alum 1, add 1 times the water and mix to form a paste mixture; Apply a layer of the above-mentioned paste mixture on the surface of the washed melo...

Embodiment 2

[0022] Embodiment two, in the above-mentioned embodiment, after squeezing the noodles, add soy sauce koji essence in the ratio of 7500 flour and 0.5 soy sauce koji essence by weight, and make noodle koji for subsequent use;

[0023] Then follow the steps below to make,

[0024] a, select dense tissue, crisp and tender texture, 7 to 8 ripe squash and wash; weigh the three substances according to the following weight ratio calcium oxide 2, salt 1.5, alum 0.5, add 1 times of water and mix into a paste mixture; Apply a layer of the above-mentioned paste mixture on the surface of the washed melon one by one to make the melon crisp and shiny. Then use a thin bamboo needle to pierce a few small holes on the melon body. The depth of the hole is as deep as the center of the melon pulp. The diameter of the bamboo needles is about 3 mm, and a hole is made every 4 cm in the melon body, and there are three rows in total;

[0025] b. The above-mentioned vegetable melons with holes are put ...

Embodiment 3

[0030] Embodiment three, in above-mentioned embodiment one, at first after squeezing the noodles, add soy sauce koji essence in the ratio of flour 7500 and soy sauce koji essence 2 by weight ratio, after mixing evenly, air koji in the shade, stir while airing, wait Dried evenly, then made into noodles for later use;

[0031] Then follow the steps below to make,

[0032] a, select dense tissue, crisp and tender texture, 7-8 mature squash and wash; weigh three kinds of substances according to the following weight ratio: calcium oxide 4, salt 2.5, alum 1.5, add 2 times of water and mix into a paste mixture; Apply a layer of the above-mentioned paste mixture on the surface of the washed melon one by one to make the melon crisp and shiny. Then use a thin bamboo needle to pierce a few small holes on the melon body. The depth of the hole is as deep as the center of the melon pulp. The diameter of the bamboo needles is about 3 mm, and a hole is made every 4 cm in the melon body, and ...

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PUM

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Abstract

The invention discloses a production method of pickled snake melons. The pickled snake melons are mainly prepared from raw materials and auxiliary materials as follows: fresh snake melons, flour, soysauce yeast essence, table salt, calcium oxide and alum. The main method comprises the steps as follows: firstly, flour extraction and yeast production are performed, snake melons are selected, prickled and put in a jar, the jar is changed for snake melon stroking, the jar is turned over, raking is performed, and sun drying in the day and exposure at night are performed, and the finished product is obtained. On the basis of a traditional pickled vegetable production process, the pickled snake melons are finely produced with the unique process and formula, has the unique styles and characteristics, has mellow and lasting sauce taste, is crispness, refreshing and convenient to store and is a first-class delicacy at home and an excellent gift to be given to relatives and friends.

Description

technical field [0001] The present invention relates to the processing method of a kind of food needed by people's life, specifically a kind of preparation method of pickled cucumber. Background technique [0002] Cucurbitaceae, a variety of muskmelon, the stems and leaves are hard to distinguish from muskmelon, the fruit is long and often curved, the skin is green and white or light green, with stripes, the flesh is firm and less juicy. Traditional method utilizes pickled melon to make pickles and all adopts soy sauce to form in pickling vat, and its weak point is that finished product is dull, not clear and crisp, and taste is not good. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method for making pickles by utilizing squash. [0004] The technical problem to be solved in the present invention is realized by the following technical methods, a kind of preparation method of pickled vegetable of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCY02A40/90
Inventor 蒋寿悟
Owner 蒋寿悟
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