CN101953452A - Manufacturing method of pickled pumpkin - Google Patents
Manufacturing method of pickled pumpkin Download PDFInfo
- Publication number
- CN101953452A CN101953452A CN200910161337XA CN200910161337A CN101953452A CN 101953452 A CN101953452 A CN 101953452A CN 200910161337X A CN200910161337X A CN 200910161337XA CN 200910161337 A CN200910161337 A CN 200910161337A CN 101953452 A CN101953452 A CN 101953452A
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- China
- Prior art keywords
- pumpkin
- fruit grain
- juice
- passion fruit
- manufacture method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention relates to a manufacturing method of pickled pumpkin, which comprises the following steps: taking green pumpkin which is not fully ripe, slicing, spreading salt on the surface, stirring, pickling, then washing the salt with clean water, then dewatering at a high speed, removing the surface moisture of the slices, then adding natural or processed passion fruit grains (sauce) juice, stirring, filling into a container, and sealing to finish making the novel and delicious food.
Description
Technical field
The present invention relates to a kind of manufacture method of pumpkin pickles, especially relate to by the allotment of blue or green pumpkin and two kinds of food materials of passion fruit grain (sauce) juice and mix the cooking that mixes and finish.
Summary of the invention
The present invention reaches the effect of above-mentioned expection to adopt following technological means:
A kind of manufacture method of pumpkin pickles with not well done as yet blue or green squash tissue slice, behind pickled, the handling procedure that desalts and anhydrate, is mixed to mix natural or seal behind passion fruit grain (sauce) that processing is handled and/or juice again and is finished.
Relevant the present invention reaches technical scheme and the structure thereof that goal of the invention is used, and below cooperates the embodiment shown in graphic again, describes in detail.
Description of drawings
Above-mentioned and/or additional aspect of the present invention and advantage are from obviously and easily understanding becoming the description of embodiment below in conjunction with accompanying drawing, wherein:
Fig. 1 is a manufacturing flow chart of the present invention.
The specific embodiment
Below by the embodiment that is described with reference to the drawings is exemplary, only is used to explain the present invention, and can not be interpreted as limitation of the present invention.
See also shown in Figure 1, the manufacture method of pumpkin pickles of the present invention, its food materials comprise:
Pumpkin, be a kind of not well done as yet blue or green pumpkin, can make slicing treatment with the various shape of tool, and slice surface stores half an hour after being coated with the salt stirring, allowing section reach pained with softening effect, utilize the salt of clear water flushing slice surface afterwards again, reach the effect that desalts, and, allow the surperficial moisture content of squash tissue slice remove with high speed dewatering.
Passion fruit grain sauce and/or juice (perhaps passion fruit grain (sauce) juice) are taken from the fruit grain sauce and/or the juice of natural fruit or are taken from passion fruit grain (sauce) can of handling through processing for a kind of;
By above-mentioned two kinds of food materials, during enforcement, at first the squash tissue slice that above-mentioned procedure was handled adds passion fruit grain sauce and/or juice with 10: 1 ratio, and give after mixing, the interior sealing of the container of packing into, the time of its sealing in the about week is an edible, and finishes manufacturing of the present invention.
Take a broad view of above-mentionedly, the present invention can cooperate under the allotment of pumpkin and passion fruit grain dip really, and finishes the cooking of one unique innovation, and meet economic benefit, Expected Results also according to the invention, its innovative technology, actually pass through permanent experiment repeatedly, the side researches and develops successfully and can volume production implement; Really can increase its surcharge with it in industry.
The foregoing description only is preferable feasible embodiment of the present invention, be not therefore and the enforcement of arresting limit the present invention, so use the equivalence of specification of the present invention and described other work of claim to implement such as, ought to be contained in the present invention's the claim.
Claims (4)
1. the manufacture method of pumpkin pickles comprises:
Pumpkin is a kind of not well done as yet blue or green pumpkin, slice surface be coated with salt stir pickled after, utilize the clear water flushing part of desalting again, afterwards with high speed dewatering, allow the surperficial moisture content of section remove.
Passion fruit grain sauce and/or juice are taken from the fruit grain sauce and/or the juice of natural fruit or are taken from passion fruit grain sauce can and/or the passion fruit grain can of handling through processing for a kind of;
By above-mentioned two kinds of food materials, during enforcement, squash tissue slice is added passion fruit grain sauce and/or juice, and after mixing, sealing is finished in the container of packing into.
2. the manufacture method of pumpkin pickles according to claim 1, wherein, the various shape of described squash tissue slice tool.
3. the manufacture method of pumpkin pickles according to claim 1, wherein, the pickled resting period of salt that is coated with of described squash tissue slice is 30 minutes.
4. the manufacture method of pumpkin pickles according to claim 1, wherein, the mixed proportion of described squash tissue slice and passion fruit grain sauce and/or juice is 10: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910161337XA CN101953452A (en) | 2009-07-20 | 2009-07-20 | Manufacturing method of pickled pumpkin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910161337XA CN101953452A (en) | 2009-07-20 | 2009-07-20 | Manufacturing method of pickled pumpkin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101953452A true CN101953452A (en) | 2011-01-26 |
Family
ID=43481243
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910161337XA Pending CN101953452A (en) | 2009-07-20 | 2009-07-20 | Manufacturing method of pickled pumpkin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101953452A (en) |
Cited By (1)
| 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 |
-
2009
- 2009-07-20 CN CN200910161337XA patent/CN101953452A/en active Pending
Cited By (1)
| 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 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110126 |