CN101406278A - Sour-sweet foodstuff pickled from apple vinegar - Google Patents

Sour-sweet foodstuff pickled from apple vinegar Download PDF

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Publication number
CN101406278A
CN101406278A CNA2008101987458A CN200810198745A CN101406278A CN 101406278 A CN101406278 A CN 101406278A CN A2008101987458 A CNA2008101987458 A CN A2008101987458A CN 200810198745 A CN200810198745 A CN 200810198745A CN 101406278 A CN101406278 A CN 101406278A
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CN
China
Prior art keywords
water
sour
apple vinegar
vegetables
temperature
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Pending
Application number
CNA2008101987458A
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Chinese (zh)
Inventor
陈喆
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Individual
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Individual
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Filing date
Publication date
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Priority to CNA2008101987458A priority Critical patent/CN101406278A/en
Publication of CN101406278A publication Critical patent/CN101406278A/en
Pending legal-status Critical Current

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Abstract

The invention provides sour-sweet food pickled by apple vinegar, in which fruits or vegetables, apple vinegar and white granulated sugar are taken as main raw materials. The preparation method comprises the following steps: 1. branches, leave and stems of the fruits or vegetables are removed; the fruits or vegetables are cut into segments; and the segments are boiled in water with the temperature of 90 DEG C for 1 to 2 minutes, taken out and quickly cooled down by running water; 2. 70g of drinking water is heated up until boiled, added with 25g of white granulated sugar for dissolving, filtered, and added with 5g of the apple vinegar, and the total weight is adjusted to be 100g so as to obtain seasoning solution; 3. 200g of cooled fruits or vegetables are put into a glass bottle and added with 100g of the seasoning solution until the seasoning solution covers cucumber, and then the glass bottle is sealed; and 4. the glass bottle is filled with warm water with the temperature of 50 DEG C; the warm water is heated up to the temperature of 100 DEG C; the constant temperature sterilization is performed for 15 minutes under the condition of the water temperature of 100 DEG C; and the water is cooled down to the temperature of 37 DEG C, and the glass bottle is taken out. The sour-sweet food can be taken after one-day immersing. The sour-sweet food has the advantages of certain amount of apple vinegar, high nutritive value, sour-sweet taste and unique fruit aroma.

Description

A kind of sour-sweet food of pickling with apple vinegar
Affiliated technical field
The present invention relates to processed food, especially pickle the sour-sweet food that processes, belong to the cure food scope through acid and sweetener.
Background technology
At present, the sour-sweet food of the overwhelming majority on the market all is salted with flavor enhancement such as citric acid, honey element and sucrose and other spices.Sour-sweet food is the leisurely and carefree food that welcome by men and women, old and young of the sour-sweet taste that has.Most sour-sweet food all is salted with citric acid, and citric acid does not have special fragrance, and nutritive value is not high.
Summary of the invention
The objective of the invention is for the shortcoming that overcomes the sour-sweet food of pickling with citric acid with not enough, and a kind of nutritious value that provides, the sour-sweet food that has unique fruital, pickle with apple vinegar.
Advantage of the present invention is
The present invention contains the sour-sweet food that a certain amount of apple vinegar, nutritious value, taste are sour-sweet, unique fruital is arranged.And the advantage of apple vinegar: strengthen digestive function, reduce bad cholesterol level, strengthen cardiac function, bring high blood pressure down (keeping normal blood pressure), keep normal blood sugar level, prevent cancer cell generation, make skin brightening, keep the smooth of skin to moisten, removing heavy metal of body etc. can both embody in the present invention.
The specific embodiment
Raw material: melon and fruit or vegetables 200 grams, apple vinegar 5 grams, white granulated sugar 25 grams, drinking water 70 grams
Preparation method:
1, with melon and fruit or vegetables branches and leaves muskmelon pedicel excision back segment, the water blanching that the melon and fruit or the vegetables of the section of cutting are put into 90 ℃ 1~2 minute is pulled out and is afterwards cooled off fast with flowing water.
2, with 70 gram drinking water, being heated to boiling and putting into 25 gram white granulated sugars, filter dissolving back, adds apple vinegar 5 grams, becomes seasoning soln after gross weight is transferred to 100 grams.
3, put 200 gram cooled melons and fruits or vegetables into vial and add 100 gram seasoning solns again, require seasoning soln to fill it up with and flood cucumber, then vial is sealed.
4, vial is put into 50 ℃ warm water, water temperature is increased to 100 ℃, the constant temperature sterilization is 15 minutes under 100 ℃ of conditions of water temperature, and will be water-cooled to 37 ℃ then can take out.Flooding 1 day is edible.

Claims (3)

1, a kind of sour-sweet food of pickling with apple vinegar, it is characterized by with melon and fruit or vegetables, apple vinegar, white granulated sugar is primary raw material.
2, being characterized as according to the method for making of a kind of sour-sweet food of pickling with apple vinegar described in the claim 1:
1) with melon and fruit or vegetables branches and leaves muskmelon pedicel excision back segment, the water blanching that the melon and fruit or the vegetables of the section of cutting are put into 90 ℃ 1~2 minute is pulled out and is afterwards cooled off fast with flowing water.
2) with 70 gram drinking water, being heated to boiling and putting into 25 gram white granulated sugars, filter dissolving back, adds apple vinegar 5 grams, becomes seasoning soln after gross weight is transferred to 100 grams.
3) put 200 gram cooled melons and fruits or vegetables into vial and add 100 gram seasoning solns again, require seasoning soln to fill it up with to flood cucumber to get final product, then vial is sealed.
4) vial is put into 50 ℃ warm water, water temperature is increased to 100 ℃, the constant temperature sterilization is 15 minutes under 100 ℃ of conditions of water temperature, and will be water-cooled to 37 ℃ then can take out.
Flooding 1 day is edible.
3, can use general edible generation sugar instead according to the white granulated sugar of one of the raw material of a kind of sour-sweet food of pickling with apple vinegar described in the claim 1.
CNA2008101987458A 2008-09-25 2008-09-25 Sour-sweet foodstuff pickled from apple vinegar Pending CN101406278A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2008101987458A CN101406278A (en) 2008-09-25 2008-09-25 Sour-sweet foodstuff pickled from apple vinegar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2008101987458A CN101406278A (en) 2008-09-25 2008-09-25 Sour-sweet foodstuff pickled from apple vinegar

Publications (1)

Publication Number Publication Date
CN101406278A true CN101406278A (en) 2009-04-15

Family

ID=40569665

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2008101987458A Pending CN101406278A (en) 2008-09-25 2008-09-25 Sour-sweet foodstuff pickled from apple vinegar

Country Status (1)

Country Link
CN (1) CN101406278A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103947985A (en) * 2014-04-03 2014-07-30 韦裕明 Method for producing passion fruit vinegar sauerkraut
CN106387780A (en) * 2016-08-31 2017-02-15 张谨铭 Rose and syzygium jambos acid

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103947985A (en) * 2014-04-03 2014-07-30 韦裕明 Method for producing passion fruit vinegar sauerkraut
CN106387780A (en) * 2016-08-31 2017-02-15 张谨铭 Rose and syzygium jambos acid

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Open date: 20090415