CN103005333A - Preparation method of papaya pickle foods - Google Patents
Preparation method of papaya pickle foods Download PDFInfo
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- CN103005333A CN103005333A CN2011102870566A CN201110287056A CN103005333A CN 103005333 A CN103005333 A CN 103005333A CN 2011102870566 A CN2011102870566 A CN 2011102870566A CN 201110287056 A CN201110287056 A CN 201110287056A CN 103005333 A CN103005333 A CN 103005333A
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- papaya
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- pickled
- pickles
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Abstract
The invention relates to a preparation method of papaya pickle foods. The preparation method is characterized by comprising the following steps: (1) cleaning green papayas, peeling, cutting in half, scraping seeds, re-cleaning, draining water, and slicing into 0.2-centimeter slices for later use; (2) uniformly sprinkling salt onto the papaya slices, uniformly stirring, turning for several times to soften the slices, pickling for about 2 hours, pouring away the salt water, slightly washing the slices with cold boiled water, and draining the water for later use; and (3) uniformly mixing monosodium glutamate, adding into the papaya slices, uniformly mixing, pickling, turning the papaya slices for several time for uniform flavor, then putting into a container and covering, and placing at cool places or refrigerating for pickling; the finish product can be eaten after about one day. The product can be preserved for about 2 days under a room temperature, and for about 10 days under the refrigeration. Main materials comprise one green papaya (60 % maturity), 1/2 tablespoons of the salt, 2 tablespoons of the crude monosodium glutamate, and 1/3 cups of sugar.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of preparation method of pawpaw pickles food.
Background technology
Along with improving constantly of people's living standard, people also constantly promote for the pursuit of the variation of diet, best quality, nutrient laden.Often can attempt in daily life different diet styles, Pickles its distinctive taste and preparation method has attracted liking of a lot of young people.Pickles are a kind of just foods that vegetables can preserve after fermentation for a long time.In the past, the Korean passes the winter and can prepare a large amount of pickles replacement fresh vegetables, deals with the winter that does not have fresh vegetables.It has become the most basic pickles on Korea S's dining table now, and the pickles taste of developing has kind more than 100.Pickles also can be made the primary raw material of pickles soup, pickles thin pancake, Fried Rice with Pickled Vegetables, pickles hand-pulled noodles.Be the taste that makes pickles be born and make new advances.The kind of pickles roughly is divided into: whole sauerkraut, infused cucumber, radish pickles, pickled radish piece, pickled radish, radish sheet Chinese cabbage, and especially at little food in summer, very tasty and refreshing.Nutritious equal Han You Victoria gives birth to the Duo Seed Camp Juan such as plain C, Calcium in the pickles.Utilize pickles as the primary raw material dish-cooking, delicious in taste.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of pawpaw pickles food of pure taste.
The object of the present invention is achieved like this: a kind of preparation method of pawpaw pickles food is characterized in that comprising following steps:
1) will remove the peel behind the green papaya Xi Net, to cutting seed is struck off rear Zai Xi Net once, it is for subsequent use to be cut into 0.2 centimeter thin slice behind the drop universe moisture content;
2) salt evenly is sprinkling upon on the papaya tablet stirs, and stir and its softening ， Pickled is steeped after about 2 hours salt solution can be outwelled, it is for subsequent use slightly to wash rear drop universe moisture content with cold boiling water again;
3) the monosodium glutamate mixing is mixed thoroughly, Jiao mixes Jun Yun Pickled stain in the adding papaya tablet, and need stir repeatedly papaya tablet can be tasty even, put into container again and add a cover, In Shade or cold good Pickled stain is edible after about 1 day, place room temperature can preserve 2 days approximately, refrigeration then can be preserved about 10 days.
Major ingredient: 1/3 glass of green papaya (six minutes ripe) 1 (about 1 jin), salt 1/2 large spoon, thick monosodium glutamate 2 large spoons, sugar.
Pickles are nutritious, and are specific as follows:
1. pickles produce antibacterial action along with fermentation.Be inhibited under the effect of the lactic acid bacteria that the effect of harmful bacteria produces during the fermentation, and the lactic acid bacteria that produces tart flavour with the maturation of outstanding fermentation, not only make pickles have more delicious food, can also suppress other bacterium in the intestines, prevent abnormal fermentation, suppress germ.
2. in addition, when pickles can also prevent too to absorb meat or acid food, the acid poisoning that causes because of the acidification of blood.The main material that uses in pickles all contains many moisture.Therefore, the composition of nutrient seems fewer, but lactic acid bacteria has the breeding that suppresses intestinal toxic bacterium, purifies the effect of stomach.
3. pickles also help the prevention of adult diseases, and the prevention of obesity, hypertension, diabetes, cancer in digestive system is also produced effect.
4. the pickles class cooperates to purify the effect of stomach and intestine because of the Complex of the juice of greengrocery and salt etc. in addition.Pickles promote the protein in the stomach and intestine to be decomposed into the secretion of stomach cardia, and make minute Fabric of the interior microorganism of intestines be tending towards normalization.
The specific embodiment
Below in conjunction with concrete example the present invention is described further, but the present invention is not limited to this specific examples.Embodiment 1 production method of the present invention comprises following steps: a kind of preparation method of pawpaw pickles food is characterized in that comprising following steps:
1) will remove the peel behind the green papaya Xi Net, to cutting seed is struck off rear Zai Xi Net once, it is for subsequent use to be cut into 0.2 centimeter thin slice behind the drop universe moisture content;
2) salt evenly is sprinkling upon on the papaya tablet stirs, and stir and its softening ， Pickled is steeped after about 2 hours salt solution can be outwelled, it is for subsequent use slightly to wash rear drop universe moisture content with cold boiling water again;
3) the monosodium glutamate mixing is mixed thoroughly, Jiao mixes Jun Yun Pickled stain in the adding papaya tablet, and need stir repeatedly papaya tablet can be tasty even, put into container again and add a cover, In Shade or cold Tibetan Pickled stain is edible after about 1 day, place room temperature can preserve 2 days approximately, refrigeration then can be preserved about 10 days.
Major ingredient: 1/3 glass of green papaya (six minutes ripe) 1 (about 1 jin), salt 1/2 large spoon, thick monosodium glutamate 2 large spoons, sugar.
Claims (1)
1. the preparation method of a pawpaw pickles food is characterized in that comprising following steps:
1) will remove the peel behind the green papaya Xi Net, to cutting seed is struck off rear Zai Xi Net once, it is for subsequent use to be cut into 0.2 centimeter thin slice behind the drop universe moisture content;
2) salt evenly is sprinkling upon on the papaya tablet stirs, and stir and its softening ， Pickled is steeped after about 2 hours salt solution can be outwelled, it is for subsequent use slightly to wash rear drop universe moisture content with cold boiling water again;
3) the monosodium glutamate mixing is mixed thoroughly, Jiao mixes Jun Yun Pickled stain in the adding papaya tablet, and need stir repeatedly papaya tablet can be tasty even, put into container again and add a cover, In Shade or cold good Pickled stain is edible after about 1 day, place room temperature can preserve 2 days approximately, cold Zang Ze can preserve about 10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102870566A CN103005333A (en) | 2011-09-23 | 2011-09-23 | Preparation method of papaya pickle foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102870566A CN103005333A (en) | 2011-09-23 | 2011-09-23 | Preparation method of papaya pickle foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103005333A true CN103005333A (en) | 2013-04-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102870566A Pending CN103005333A (en) | 2011-09-23 | 2011-09-23 | Preparation method of papaya pickle foods |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103005333A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494216A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Beauty pickled papaya |
| CN104336564A (en) * | 2013-07-30 | 2015-02-11 | 陈梦慰 | Spicy diced pawpaw and its making method |
| CN105029323A (en) * | 2015-09-07 | 2015-11-11 | 广西壮族自治区农业科学院农产品加工研究所 | Sour and spicy low-salt pawpaw pickled vegetable and preparation method thereof |
| CN107751896A (en) * | 2017-10-12 | 2018-03-06 | 凌江 | A kind of pawpaw salts down acid and preparation method thereof |
-
2011
- 2011-09-23 CN CN2011102870566A patent/CN103005333A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336564A (en) * | 2013-07-30 | 2015-02-11 | 陈梦慰 | Spicy diced pawpaw and its making method |
| CN103494216A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Beauty pickled papaya |
| CN103494216B (en) * | 2013-10-15 | 2015-11-25 | 皖东天都调味食品有限责任公司 | A kind of beauty treatment sauce pawpaw |
| CN105029323A (en) * | 2015-09-07 | 2015-11-11 | 广西壮族自治区农业科学院农产品加工研究所 | Sour and spicy low-salt pawpaw pickled vegetable and preparation method thereof |
| CN107751896A (en) * | 2017-10-12 | 2018-03-06 | 凌江 | A kind of pawpaw salts down acid and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| DD01 | Delivery of document by public notice |
Addressee: Zhang Hanqiu Document name: Notification of Passing Preliminary Examination of the Application for Invention |
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| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhang Hanqiu Document name: Notification of Publication of the Application for Invention |
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| DD01 | Delivery of document by public notice |
Addressee: Zhang Hanqiu Document name: Notification of before Expiration of Request of Examination as to Substance |
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| DD01 | Delivery of document by public notice |
Addressee: Zhang Hanqiu Document name: Notification that Application Deemed to be Withdrawn |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130403 |