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Method for preparing pickled snake melon

A production method and technology of pickled melons, which are applied in food preparation, application, food science, etc., can solve the problems of poor taste, not crisp, dull finished products, etc., and achieve the effect of convenient storage, thick and long sauce, and unique style

Inactive Publication Date: 2004-05-26
孙建良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of making pickles from cucumbers is made by soaking soy sauce 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 2, in the above-mentioned embodiment, after squeezing the noodles, add soy sauce koji in a ratio of 7500 flour and 0.5 soy sauce koji by weight, and make noodle koji for later use;

[0023] Then follow the steps below to make,

[0024] a. Select the squash with dense tissue, crisp and tender texture, and 7-8 maturation; weigh the three substances according to the following weight ratio: calcium oxide 2, table salt 1.5, and alum 0.5, 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 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 a total of three rows are made;

[0025] b. Put the above-mentioned vegetable melons with holes in the...

Embodiment 3

[0030] Embodiment three, in the above-mentioned embodiment one, firstly, after squeezing the noodles, add soy sauce koji essence according to the proportion of flour 7500 and soy sauce koji essence 2 by weight, after mixing evenly, air the koji in a cool place, stir while airing, and wait for 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 ripe squash and wash; weigh the three 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...

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PUM

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Abstract

The invention relates to a method for producing a pickled snake melon, it is made from following raw material and adjuvant: fresh long crooked squash, flour, extractive fermented preparation of soy sauce, salt, calcium oxide, alum. The product is produced through following steps: starter propagation, pinning snake melon and putting it to jar for preserving it in salt, exchanging the squash between jars and kneeding, raking and with effect of solarization and night dew. The pickle is produced by particular technique and formula and is easy to be reserved.

Description

technical field [0001] The invention relates to a food processing method required by people's daily life, in particular to a method for making pickles. Background technique [0002] Cabbage melon, Cucurbitaceae, a variety of melon, the stems and leaves are difficult to distinguish from melons, 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. The traditional method utilizes squash to make pickles and all adopts soy sauce to form in pickling vats. Its disadvantages are that the finished product is dull, not crisp, and has a bad taste. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method for making pickles from squash. [0004] The technical problem to be solved in the present invention is realized through the following technical methods, a kind of preparation method of squash pi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
Inventor 孙建良李波
Owner 孙建良
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