Processing and manufacturing method of ornamental gourd silk

A production method and technology for gourd, applied in the field of food processing, can solve the problems of affecting the crisp taste of gourd silk, soft and soft cotton of gourd silk, and destroying the nutritional components of gourd silk, so as to maintain freshness and color, disinfection effect, The effect of prolonging the storage and preservation time

Inactive Publication Date: 2019-03-22
上海跃进食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The pumpkin shreds in the above process are scraped by a wire scraper (ie, a scraper). At this time, when the scraper performs the scraping process, the whole gourd is shredded by extrusion during the scraping process. shape, the above-mentioned shredding process will destroy the original meridians of the gourd shreds, so that the gourd shreds with fiber breakage will affect the crisp taste of the gourd shreds. The soft cotton is not crispy, and the presence of salt water will also destroy the rich nutrients in pumpkin shreds
Therefore generally most of this type of gourd shreds can only be cooked and eaten now, and it is not easy to store, so a new technical solution needs to be proposed to solve the above problems

Method used

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  • Processing and manufacturing method of ornamental gourd silk
  • Processing and manufacturing method of ornamental gourd silk
  • Processing and manufacturing method of ornamental gourd silk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Embodiment 1: a kind of processing and manufacturing method of gourd shreds comprises the following steps:

[0053] step 1:

[0054] Step 1.1. Select pumpkins that are golden in color, hard to the touch, not fluffy, and not damaged;

[0055] Step 1.2, weigh 8g of sodium chloride, 1g of sesame oil, 1g of chili oil, 3g of white sugar, 1g of monosodium glutamate, 1g of chicken essence, 1g of spices, 0.05g of potassium sorbate, and 0.03g of citric acid And the ascorbic acid of 0.03g is standby;

[0056] Step 1.3. Wash the pumpkin with clean water to remove the dust and impurities on the skin, drain the water and let it stand for 30 minutes for later use.

[0057] Step 2. Cut the pumpkin in half, remove the seeds and capsules.

[0058] Step 3: Add water to the cooking line, steam the water to 85°C, put the sliced ​​pumpkin into the steamer for 20 minutes.

[0059] Step 4. Take out the steamed pumpkin and place it in a tray, and let it cool down to room temperature natura...

Embodiment 2

[0064] Embodiment 2: a kind of processing and manufacturing method of shredded pumpkin, comprising the following steps:

[0065] step 1:

[0066] Step 1.1. Select pumpkins that are golden in color, hard to the touch, not fluffy, and not damaged.

[0067] Step 1.2, Weigh 10g of sodium chloride, 3g of sesame oil, 2g of chili oil, 5g of white sugar, 2g of monosodium glutamate, 3g of chicken essence, 3g of spices, 0.1g of potassium sorbate, and 0.05g of citric acid And the ascorbic acid of 0.05g is standby.

[0068] Step 1.3. Wash the pumpkin with clean water to remove the dust and impurities on the skin, drain the water and let it stand for 20 minutes for later use.

[0069] Step 2. Cut the pumpkin in half, remove the seeds and capsules.

[0070] Step 3. Add water to the cooking line, steam the water to 90°C, put the sliced ​​pumpkin into the steamer for 15 minutes;

[0071] Step 4. Take out the steamed pumpkin and place it in a tray, and let it cool down to room temperature ...

Embodiment 3

[0083] Embodiment 3: a kind of processing and manufacturing method of shredded pumpkin, comprising the following steps:

[0084] step 1:

[0085] Step 1.1. Select pumpkins that are golden in color, hard to the touch, not fluffy, and not damaged;

[0086] Step 1.2, weigh 9g of sodium chloride, 2g of sesame oil, 1.5g of spicy oil, 4g of white sugar, 1.5g of monosodium glutamate, 1.5g of chicken essence and 2.5g of spices, and 0.06g of potassium sorbate, 0.04 The citric acid of g and the ascorbic acid of 0.04g are standby;

[0087] Step 1.3. Wash the pumpkin with clean water to remove the dust and impurities on the skin, drain the water and let it stand for 30 minutes for later use.

[0088] Step 2. Cut the pumpkin in half, remove the seeds and capsules.

[0089] Step 3: Add water to the cooking line, steam the water to 85°C, put the sliced ​​pumpkin into the steamer for 20 minutes.

[0090] Step 4. Take out the steamed pumpkin and place it in a tray, and let it cool down to ...

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Abstract

The invention discloses a processing and manufacturing method of ornamental gourd silk and belongs to the technical field of food processing. The technical key point of the method is as follows: the method comprises the following steps: cleaning the ornamental gourd with clean water, removing dust and impurities on the surfaces of the ornamental gourd and removing water and draining off water; slicing: slicing the ornamental gourd half-and-half and removing seeds and sac; cooking: adding water into a cooking stream line, and cooking the sliced ornamental gourd which is sliced for 15-20 min when the water temperature heated by the steam is 85-90 DEG C; primary cooling: taking out the cooked ornamental gourd out, and naturally cooling the ornamental gourd to room temperature; silk taking: manually taking silk, and collecting the ornamental gourd silk in a container with a stainless steel fork; pickling: adding sodium chloride to be uniformly stirred, and leaving the ornamental gourd silkto stand for 10-15 min; secondary cleaning: washing the ornamental gourd silk with cold boiled water for 1-2 times, and leaving the ornamental gourd silk to stand for 20-30 min to drain off; and seasoning: adding the drained ornamental gourd silk into a clean container, and adding a seasoning agent and an additive to be uniformly stirred. Based on keeping the taste, color and nutritional value ofthe ornamental gourd silk, the preservation time of the ornamental gourd silk can also be prolonged effectively, and the comprehensive value of the ornamental gourd silk is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a method for processing pumpkin shreds. Background technique [0002] Pumpkin shreds are obtained from Chongming pumpkin as raw material. Because the mature melon skin is golden yellow, it is called "golden melon". Fresh and fragrant, crunchy and refreshing, with unique flavor, it is known as "plant jellyfish" and is a delicacy with "color, aroma, taste and shape". [0003] Pumpkin is beautiful in appearance, bright in color, rich in aroma, contains a variety of vitamins and high sugar, and has a beautiful fragrance, sweet and crisp. It is a peculiar vegetable. Its meat is fresh, tender, fragrant, crunchy and refreshing. It is a first-class dish with good color, fragrance and taste in families, restaurants and hotels. It is an ideal light and good product for banquets. At the same time, pumpkin is not only delicious, but also rich in nutrients, rich in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 顾永兴
Owner 上海跃进食品有限公司
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