CN103750222A - 一种酱辣黄瓜 - Google Patents
一种酱辣黄瓜 Download PDFInfo
- Publication number
- CN103750222A CN103750222A CN201110394851.5A CN201110394851A CN103750222A CN 103750222 A CN103750222 A CN 103750222A CN 201110394851 A CN201110394851 A CN 201110394851A CN 103750222 A CN103750222 A CN 103750222A
- Authority
- CN
- China
- Prior art keywords
- cucumber
- slices
- immersion
- fermented flour
- flour sauce
- 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.)
- Pending
Links
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims abstract description 14
- 235000015067 sauces Nutrition 0.000 title claims abstract description 12
- 235000013312 flour Nutrition 0.000 title claims abstract description 8
- 244000299906 Cucumis sativus var. sativus Species 0.000 title 1
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 235000021573 pickled cucumbers Nutrition 0.000 claims abstract description 5
- 238000009938 salting Methods 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 239000004744 fabric Substances 0.000 abstract description 5
- 235000021110 pickles Nutrition 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract 4
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000002784 stomach Anatomy 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
一种酱辣黄瓜，本发明属于酱菜，特别涉及酱辣黄瓜酱菜及其制作方法。1、将腌黄瓜用清水洗一下，切成厚3厘米的方形片，用水浸泡1小时，中间换2次水，捞出控干，装进布袋投入面酱中浸泡，每天翻动2-3次；2、酱制6-7天后，开袋倒出黄瓜片，控干咸汁，拌入干辣椒丝和白糖，3天后黄瓜片表皮干亮即成。
Description
一、技术领域：
本发明是属于酱菜。
二、背景技术：
酱菜中有乳酸菌等有益健康的物质，还具有特殊香味且便于贮存，是秋冬季深受人们喜爱的菜肴。酱菜在发酵过程中会产生乳酸菌，这对中老年人有助消化、调节肠胃功能的好作用。
三、发明内容：
酱辣黄瓜：1、将腌黄瓜用清水洗一下，切成厚3厘米的方形片，用水浸泡1小时，中间换2次水，捞出控干，装进布袋投入面酱中浸泡，每天翻动2-3次； 2、酱制6-7天后，开袋倒出黄瓜片，控干咸汁，拌入干辣椒丝和白糖，3天后黄瓜片表皮干亮即成。
四、具体实施方式
原材料：腌黄瓜8000克，干辣椒80克，白糖30克，面酱4000克。 制作方法：
1、将腌黄瓜用清水洗一下，切成厚3厘米的方形片，用水浸泡1小时，中间换2次水，捞出控干，装进布袋投入面酱中浸泡，每天翻动2-3次；
2、酱制6-7天后，开袋倒出黄瓜片，控干咸汁，拌入干辣椒丝和白糖，3天后黄瓜片表皮干亮即成。
注意事项：
1、要注意布袋内外的清洁，特别是袋表面不可沾上污物带入缸内； 2、黄瓜片拌入辣椒和白糖时，一定要注意拌匀，如不匀，菜的味道就不会好，影响质量。 成品菜色泽浅红，甜辣可口。
Claims (1)
1.一种酱辣黄瓜，其特征在于组成为（重量百分比）：腌黄瓜66%，干辣椒0.7%，白糖0.3%，面酱33%。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110394851.5A CN103750222A (zh) | 2011-12-02 | 2011-12-02 | 一种酱辣黄瓜 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110394851.5A CN103750222A (zh) | 2011-12-02 | 2011-12-02 | 一种酱辣黄瓜 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103750222A true CN103750222A (zh) | 2014-04-30 |
Family
ID=50517675
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110394851.5A Pending CN103750222A (zh) | 2011-12-02 | 2011-12-02 | 一种酱辣黄瓜 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103750222A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207066A (zh) * | 2014-08-22 | 2014-12-17 | 广西健美乐食品有限公司 | 一种老黄瓜皮的制备方法 |
| CN104489629A (zh) * | 2014-12-18 | 2015-04-08 | 李润霞 | 一种辣酱黄瓜片的制作方法 |
| CN104509817A (zh) * | 2014-12-17 | 2015-04-15 | 马鞍山市黄池食品（集团）有限公司 | 童子黄瓜的生产工艺 |
-
2011
- 2011-12-02 CN CN201110394851.5A patent/CN103750222A/zh active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207066A (zh) * | 2014-08-22 | 2014-12-17 | 广西健美乐食品有限公司 | 一种老黄瓜皮的制备方法 |
| CN104509817A (zh) * | 2014-12-17 | 2015-04-15 | 马鞍山市黄池食品（集团）有限公司 | 童子黄瓜的生产工艺 |
| CN104489629A (zh) * | 2014-12-18 | 2015-04-08 | 李润霞 | 一种辣酱黄瓜片的制作方法 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140430 |