Fresh-keeping storage method of cucumbers

Abstract

The invention discloses a fresh-keeping storage method of cucumbers, and particularly relates to the field of fresh-keeping storage of vegetables, which comprises the following steps: S1, picking andscreening: screening picked cucumbers, removing damaged cucumbers, removing flower heads and reserving stems of qualified cucumbers, and grading according to the lengths of the cucumbers; S2, cleaningand drying: using salt, baking soda and water to prepare cleaning water, wherein the ratio of the salt to the baking soda to the water is 1: 1: 100, soaking for 20-30 min, and after being taken out,washing the materials with clear water and air-drying the product; and S3, mixed liquid spraying: specifically, preparing the mixed liquid firstly, wherein the mixed liquid is prepared from the following components in parts by weight: 0.1-0.4 part of sugar, 0.1-0.4 part of yeast, 0.2-0.35 part of vinegar and 0.2-0.35 part of baijiu, then adding the mixed liquid into water to be diluted and stirredfor 10 min, and putting the stirred mixed liquid into a sprayer. The cucumbers are graded according to the lengths of the cucumbers, the cucumbers with moderate lengths and higher grades are selected, the mixed liquid is sprayed on the surfaces of the cucumbers, the storage time is longer, the taste of the cucumbers is improved, water loss is slower, and the cucumber grade can be improved.

Description

technical field [0001] The invention relates to the field of fresh-keeping and storage of vegetables, more specifically, the invention relates to a method for fresh-keeping and storage of cucumbers. Background technique [0002] Vegetable fresh-keeping cold storage is a storage method that inhibits the activity of microorganisms and enzymes and prolongs the long-term storage period of vegetables. Fresh-keeping cold storage technology is the main way for modern vegetables to be kept fresh at low temperature. The fresh-keeping temperature range of vegetables is 0°C to 15°C. Reducing the incidence of pathogenic bacteria and the rot rate of fruits can also slow down the respiratory metabolism process of vegetables, thereby achieving the purpose of preventing decay and extending the storage period. [0003] 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, diuresis, clearing away ...

AI Technical Summary

Problems solved by technology

[0003] 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, diuresis, clearing away heat and detoxification; it is mainly used for polydipsia, sore throat, burning eyes, fire burns, and weight loss. , the existing fresh-keeping storage methods for cucumbers cannot be graded according to the length of the cucumbers, and cucumbers with moderate lengths and higher grades are selected, which is inconvenient to improve the taste of cucumbers, and the water loss is faster

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