CN103637136A - Red raspberry cucumber pickle and preparation method thereof - Google Patents
Red raspberry cucumber pickle and preparation method thereof Download PDFInfo
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- CN103637136A CN103637136A CN201310626488.4A CN201310626488A CN103637136A CN 103637136 A CN103637136 A CN 103637136A CN 201310626488 A CN201310626488 A CN 201310626488A CN 103637136 A CN103637136 A CN 103637136A
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- cucumber
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- raspberry
- pickle
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- 240000008067 Cucumis sativus Species 0.000 title claims abstract description 48
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims abstract description 44
- 235000021110 pickles Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 244000235659 Rubus idaeus Species 0.000 title abstract description 26
- 235000015810 grayleaf red raspberry Nutrition 0.000 title abstract description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- 235000014347 soups Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 11
- 239000001110 calcium chloride Substances 0.000 claims abstract description 11
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 24
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 24
- 239000000047 product Substances 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 235000015203 fruit juice Nutrition 0.000 claims description 11
- 241000949456 Zanthoxylum Species 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- -1 1.0 parts Chemical compound 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 6
- 235000009849 Cucumis sativus Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000004781 supercooling Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 2
- 240000007651 Rubus glaucus Species 0.000 claims 6
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000005554 pickling Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 235000020379 cucumber juice Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021573 pickled cucumbers Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a red raspberry cucumber pickle and a preparation method thereof. The red raspberry cucumber pickle is prepared from 50-60 parts of cucumber as main material and 40-50 parts of soup through mixing, wherein the soup comprises the following components in parts by weight: 10-16 parts of red raspberry juice, 3-6 parts of table salt, 2-4 parts of acetic acid, 0.8-1.2 parts of calcium chloride, 0.1-0.2 part of paprika powder and 80-90 parts of water. The red raspberry cucumber pickle has the beneficial effects that 1. the red raspberry cucumber juice which is full of nutriments is taken as the main auxiliary material, so that the pickle has special taste; 2. due to the adoption of the special production technology of sterilizing firstly, then preparing soup, sterilizing again and then seasoning, the problems that the traditional pickle processing process is complex and a large-scale mechanical production cannot be realized; 3. the problems of non-uniform taste and unstable quality of a product caused by pickling in various jars and uneven overturning are solved, and the stability of the quality of the pickle and the safety of the pickle are greatly improved.
Description
[technical field] the present invention relates to food processing field, specifically a kind of raspberry cucumber pickles and preparation method thereof.
[background technology] pickles in state-owned long history, various should season vegetables all can be used as the raw material of pickling pickles.Cucumber is a kind of vegetables in season that liked by consumers in general, and at present, the pickles kind of pickling with cucumber on market is a feast for the eyes, as pickled cucumber, cucumber preserved with soy paste, sweet cucumber etc., but nutrition is single mostly, homogeneity is serious, and the process-cycle is long, unstable product quality, safe and sanitary can not ensure.
[summary of the invention] the present invention is directed to the problems referred to above that traditional cucumber pickles exist, and provides a kind of special taste, nutritious, processing technology simply can realize raspberry cucumber pickles of batch production large-scale production and preparation method thereof.
This raspberry cucumber pickles, is characterized in that, by cucumber 50-60 part, as major ingredient, are added the soup juice of 40-50 part to be mixed with and form; The weight ratio of described each component of soup juice is: raspberry fruit juice 10-16 part, salt 3-6 part, acetic acid 2-4 part, calcium chloride 0.8-1.2 part, zanthoxylum powder 0.1-0.2 part, water 80-90 part.
Further, preferred content of each formula is: by 55 parts of cucumber, as major ingredient, added the soup juice of 45 parts to be mixed with and form; The weight ratio of described each component of soup juice is: 12 parts of raspberry fruit juice, 5 parts of salt, 2.6 parts of acetic acid, 1.0 parts, calcium chloride, 0.15 part of zanthoxylum powder, 84 parts, water.
A method of preparing raspberry cucumber pickles, is characterized in that, process is following steps:
One, the pretreatment of cucumber: choose the new fresh cucumbers of 50-60 part, after rinse bath cleans with cutting machine by cucumber hemisection, then use the scalding 5-7 minute of 90-95 degree Celsius;
Two, allotment juice: get raspberry fruit juice 10-16 part, salt 3-6 part, acetic acid 2-4 part, calcium chloride 0.8-1.2 part, zanthoxylum powder 0.1-0.2 part, water 80-90 part and add heating in blend tank to stir, be heated to 90-95 degree Celsius;
Three, tinning: the good cucumber of pretreatment is packed in the container cleaning through 80 degrees Celsius of above hot water;
Four, fill with juice: the soup juice of deployed 90-95 degree Celsius is poured in the container that installs cucumber;
Five, exhaust: the filling semi-finished product that complete are delivered to exhaust apparatus, through 108 degrees Celsius of exhausts 5 minutes;
Six, sealing: product is sealed by sealing machine;
Seven, sterilization: the product having sealed is delivered in spraying sterilization machine through chain road, and more than 95 degrees Celsius heat water-spraying's sterilization is 10 minutes;
Eight, cooling standing: product is cooled to cold water through apparatus for supercooling below 40 degrees Celsius, standing approximately 15 days and get final product.
Raspberry is a kind of at the precious fruit of the widely distributed third generation of China, especially the middle part of China distributes at most, red raspberry fruits taste is sour-sweet, the good reputation that has " gold fruit ", red raspberry fruits contains the nutrients such as quite abundant vitamin A, vitamin C, calcium, potassium, magnesium and a large amount of fiber, according to scientific research, raspberry is the angiocardiopathy such as allevating angina pectoris effectively, also has that liver-kidney tonifying, improving eyesight crow send out, the unique function of anti-ageing, anticancer.
The invention has the beneficial effects as follows: 1, choose first raspberry fruit juice nutritious, sweet and sour taste and add in cucumber pickles soup juice as major auxiliary burden, not only make product there is unique mouthfeel, and make product have that liver-kidney tonifying, improving eyesight crow sends out, the effect of anti-ageing, anticancer, greatly enrich the trophic function of product, and widened the processing purposes of raspberry product.2, the present invention takes first sterilization, rear allotment soup juice, sterilization again, rear tasty unique production technology; overcome the problem that traditional processing pickles operating process is complicated, cannot realize mass mechanized production; simplify widely production technology, improved production efficiency.3, the present invention adopts unified pretreatment cucumber, that unified allocation of resources juice carries out is again filling, fill with the operation of juice, overcome a tradition minute cylinder and pickled and stirred products taste disunity and the unsettled problem of quality that inequality is brought, greatly improved the stability of product quality and the security of product.
[specific embodiment] sets forth manufacturing process of the present invention below in conjunction with concrete embodiment.
Embodiment 1:
In the present embodiment, the deal of each component is: by 58 parts of cucumber, as major ingredient, added the soup juice of 42 parts to be mixed with and form, the weight ratio of each component of soup juice is: 14 parts of raspberry fruit juice, 86 parts, water, 6 parts of salt, 4.4 parts of acetic acid, 1.2 parts, calcium chloride, 0.2 part of zanthoxylum powder.
Process is following steps:
One, the pretreatment of cucumber: choose 58 parts of new fresh cucumbers, clean by cutting machine cucumber hemisection through rinse bath, then use the scalding 5-7 minute of 90-95 degree Celsius;
Two, allotment juice: get 14 parts of raspberry fruit juice, 86 parts, water, 6 parts of salt, 4.4 parts of acetic acid, 1.2 parts, calcium chloride, 0.2 part of zanthoxylum powder adds heating in blend tank to stir, and is heated to 90-95 degree Celsius;
Three, tinning: the good cucumber of pretreatment is packed in the container cleaning through 80 degrees Celsius of above hot water;
Four, fill with juice: the soup juice of deployed 90-95 degree Celsius is poured in the container that installs cucumber;
Five, exhaust: the filling semi-finished product that complete are delivered to exhaust apparatus, through 108 degrees Celsius of exhausts 5 minutes;
Six, sealing: product is sealed by sealing machine;
Seven, sterilization: the product having sealed is delivered in spraying sterilization machine through chain road, and more than 95 degrees Celsius heat water-spraying's sterilization is 10 minutes;
Eight, cooling standing: product is cooled to cold water through apparatus for supercooling below 40 degrees Celsius, within standing approximately 15 days, be raspberry cucumber pickles.
Embodiment 2:
In the present embodiment, the deal of each component is: by 50 parts of cucumber, as major ingredient, added the soup juice of 50 parts to be mixed with and form, the weight ratio of each component of soup juice is: 12 parts of raspberry fruit juice, 88 parts, water, 4 parts of salt, 2.2 parts of acetic acid, 0.8 part, calcium chloride, 0.1 part of zanthoxylum powder.
Process is following steps:
One, the pretreatment of cucumber: choose 50 parts of new fresh cucumbers, clean by cutting machine cucumber hemisection through rinse bath, then use the scalding 5-7 minute of 90-95 degree Celsius;
Two, allotment juice: get 12 parts of raspberry fruit juice, 88 parts, water, 4 parts of salt, 2.2 parts of acetic acid, 0.8 part, calcium chloride, 0.1 part of zanthoxylum powder adds heating in blend tank to stir, and is heated to 90-95 degree Celsius;
Three, tinning: the good cucumber of pretreatment is packed in the container cleaning through 80 degrees Celsius of above hot water;
Four, fill with juice: the soup juice of deployed 90-95 degree Celsius is poured in the container that installs cucumber;
Five, exhaust: the filling semi-finished product that complete are delivered to exhaust apparatus, through 108 degrees Celsius of exhausts 5 minutes;
Six, sealing: product is sealed by sealing machine;
Seven, sterilization: the product having sealed is delivered in spraying sterilization machine through chain road, and more than 95 degrees Celsius heat water-spraying's sterilization is 10 minutes;
Eight, cooling standing: product is cooled to cold water through apparatus for supercooling below 40 degrees Celsius, within standing approximately 15 days, be raspberry cucumber pickles.
What more than record is only the preferred embodiments of the present invention, certainly can not limit with this interest field of the present invention, and the equivalent variations of therefore doing according to the claims in the present invention, still belongs to the scope that the present invention is contained.
Claims (3)
1. raspberry cucumber pickles, is characterized in that, by cucumber 50-60 part, as major ingredient, are added the soup juice of 40-50 part to be mixed with and form; The weight ratio of described each component of soup juice is: raspberry fruit juice 10-16 part, salt 3-6 part, acetic acid 2-4 part, calcium chloride 0.8-1.2 part, zanthoxylum powder 0.1-0.2 part, water 80-90 part.
2. a kind of raspberry cucumber pickles according to claim 1, is characterized in that, preferred content of each formula is: by 55 parts of cucumber, as major ingredient, added the soup juice of 45 parts to be mixed with and form; The weight ratio of described each component of soup juice is: 12 parts of raspberry fruit juice, 5 parts of salt, 2.6 parts of acetic acid, 1.0 parts, calcium chloride, 0.15 part of zanthoxylum powder, 84 parts, water.
3. a preparation method for raspberry cucumber pickles described in claim 1, is characterized in that, process is following steps:
One, the pretreatment of cucumber: choose the new fresh cucumbers of 50-60 part, after rinse bath cleans with cutting machine by cucumber hemisection, then use the scalding 5-7 minute of 90-95 degree Celsius;
Two, allotment juice: get raspberry fruit juice 10-16 part, salt 3-6 part, acetic acid 2-4 part, calcium chloride 0.8-1.2 part, zanthoxylum powder 0.1-0.2 part, water 80-90 part and add heating in blend tank to stir, be heated to 90-95 degree Celsius;
Three, tinning: the good cucumber of pretreatment is packed in the container cleaning through 80 degrees Celsius of above hot water;
Four, fill with juice: the soup juice of deployed 90-95 degree Celsius is poured in the container that installs cucumber;
Five, exhaust: the filling semi-finished product that complete are delivered to exhaust apparatus, through 108 degrees Celsius of exhausts 5 minutes;
Six, sealing: product is sealed by sealing machine;
Seven, sterilization: the product having sealed is delivered in spraying sterilization machine through chain road, and more than 95 degrees Celsius heat water-spraying's sterilization is 10 minutes;
Eight, cooling standing: product is cooled to cold water through apparatus for supercooling below 40 degrees Celsius, standing approximately 15 days and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310626488.4A CN103637136A (en) | 2013-12-02 | 2013-12-02 | Red raspberry cucumber pickle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310626488.4A CN103637136A (en) | 2013-12-02 | 2013-12-02 | Red raspberry cucumber pickle and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637136A true CN103637136A (en) | 2014-03-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310626488.4A Pending CN103637136A (en) | 2013-12-02 | 2013-12-02 | Red raspberry cucumber pickle and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637136A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094982A (en) * | 2018-01-08 | 2018-06-01 | 胡金平 | A kind of method for making fruit juice pickles |
| CN111938119A (en) * | 2020-09-17 | 2020-11-17 | 洪江市百禾农业发展有限公司 | Preparation method of pickled cucumber with fruit fragrance |
-
2013
- 2013-12-02 CN CN201310626488.4A patent/CN103637136A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094982A (en) * | 2018-01-08 | 2018-06-01 | 胡金平 | A kind of method for making fruit juice pickles |
| CN108094982B (en) * | 2018-01-08 | 2021-07-09 | 胡金平 | Method for preparing fruit juice pickle |
| CN111938119A (en) * | 2020-09-17 | 2020-11-17 | 洪江市百禾农业发展有限公司 | Preparation method of pickled cucumber with fruit fragrance |
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Application publication date: 20140319 |