CN104172042A - Production method for sauced papayas - Google Patents

Abstract

The invention relates to a production method for sauced papayas. The production method sequentially comprises the following steps: selecting fresh yellow-skin small papayas as raw materials, wherein the papayas are thin in skin, crisp and tender in texture, uniform in size, straight in shape and free of bends and big bellies, and the length of the papayas is within 12cm and the diameter is within 2cm; adding 8% of edible salt and primarily salting for 24 hours; then, adding 14% of edible salt, salting for 60 days and controlling the salinity being over 18 degrees; soaking for over 4 hours in water and changing water once during the soaking process; fishing out of water, putting in a basket and pressing till the mass is 70% of the original mass of the fresh small papayas, wherein the salinity is controlled at 5-6 degrees; soaking for 72 hours in a sweet sauce made of fermented flour, and overturning once in the soaking process; naturally draining off; uniformly stirring 100 parts of sauced small papayas, 3 parts of monosodium glutamate, 1 part of aspartame, 5 parts of white sugar, 1 part of citric acid and 0.05 part of sodium benzoate by virtue of a stirrer; and then filling, sterilizing, packaging and detecting metals. The product provided by the invention is rich in nutrition, tastes crisp and tender and has the characteristic of sauce fragrance.

Description

The production method of the fragrant newborn melon of a kind of sauce

Technical field

The invention belongs to vegetable-pickling food production technology, particularly relate to the production method of the fragrant newborn melon of a kind of sauce.

Background technology

Vegetable-pickling class ready-to-eat food is various in style, each all characteristic, but because region is different, taste is different, the shredded hot pickled mustard tuber of shape form formula, hot pickled mustard tube sheet, hot pickled mustard tube core, preserved radish strip, dried radish, peckled turnip, potherb mustard, bamboo shoot silk, artemisia vegetable bamboo shoot file, eggplant, eight-treasure pickles, ginger bamboo shoot and pearl green onion etc. in the past, though liked by the masses, still cannot meet the requirement of numerous eaters in vast scope.Pickle class vegetables manufacturing enterprise and never stop the research and development for the instant vegetable new varieties of special taste, expectation can meet the hobby of more numerous eaters in more vast scope as far as possible, to enrich people's food resource, meets people's dietary requirements.

, all there is the shortcoming that brittleness is inadequate in existing melon curing food salting cucumber, the muskmelon that salts down, salt down wax gourd and the langenaria siceria etc. that salts down.On market, also there is newborn melon product to appear on the market, but have equally the problems such as fragility is poor, skin depth, can not meet popular demand.

Summary of the invention

The production method that the object of this invention is to provide the fragrant newborn melon of a kind of sauce, the fragrant newborn melon skin of the sauce of being produced by the method is thin, tender, crisp, meets the more numerous eaters' of more vast scope taste, and domestic wide geographic area people like edible.

The technical scheme that technical solution problem of the present invention is taked is:

A production method for the fragrant newborn melon of sauce, comprise successively picking of raw material, just salt down, salt down again, immersion, saucing, drain, seasoning, filling, sterilizing, packing and metal detection step; Wherein drain as naturally draining; Filling employing vacuum packing machine packing, control vacuum is 0.06 ~ 0.08MPa, 120 ~ 130 ℃ of sealing temperatures, sealing time 5 ~ 10s; Sterilizing adopts autosterilization machine, 85 ~ 90 ℃ of temperature, time 15 ~ 20min; Packing is by the packing of casing of filling good inner wrapping; Metal detection is to adopt metal detector whether packing to be existed to the detection of metal impurities; It is characterized in that:

Picking of raw material: choose skin thin, quality is tender and crisp, the well-balanced and length of size 12cm with interior, diameter in 2cm, form is straight and upright and without the little newborn melon of fresh Calusena lansium of large tripe, be raw material without elbow;

Just salt down: salt consumption is counted 8% of the little newborn melon of fresh Calusena lansium with quality percentage, salting period 24 hours;

Multiple salting down: salt consumption is counted 14% of the little newborn melon of fresh Calusena lansium with quality percentage, and salting period 60 days, more than salinity is controlled at 18 degree;

Soak: in water, soak more than 4 hours, during change water once; After pulling out from water, pack in basket and press dry to count 70% of the little newborn melon of fresh Calusena lansium with quality percentage, salinity is controlled at 5 ~ 6 degree;

Saucing: in sweet fermented flour sauce, flood 72 hours, during turn over cylinder once;

Seasoning: in mass parts, get saucing 1 part of 5 parts of 1 part of 3 parts of 100 parts, little newborn melon, monosodium glutamates, Aspartame, white sugar, citric acid after naturally draining, 0.05 part of Sodium Benzoate, stir with mixer, obtain the fragrant newborn melon of product sauce.

Unique distinction of the present invention comprises: picking of raw material is started with from kind, and the little newborn melon of preferred fresh Calusena lansium, also claims cuke, and skin is thin, tender and crisp, straight and upright, suitable size and well-balanced, and residues of pesticides do not exceed standard; In curing process, large by salt amount, control salinity high, while salting down again, require to control salinity and be greater than 18 degree, tender and crisp tasty and refreshing to guarantee final products mouthfeel; Soak for controlling the steps necessary of salinity, because of early stage curing salt amount large, soak time needs 4 hours above and Ying Huanshui once, key is to control salinity well; As the fragrant newborn melon of sauce, saucing is also one of main technique, and because newborn melon is that integral body is pickled, saucing must be abundant, can be tasty, thus require saucing for up to 72 hours, and need turn over cylinder once; Seasoning adopts the method for slight seasoning, to give prominence to the feature of sauce perfume (or spice).

Product of the present invention is nutritious, and mouthfeel is tender and crisp tasty and refreshing, the fragrant feature of all sauce.

The specific embodiment

The concrete production technology of the fragrant newborn melon of sauce is as follows:

(1) picking of raw material: choose skin thin, quality is tender and crisp, the well-balanced and length of size 12cm with interior, diameter in 2cm, form straight and upright and without elbow without large tripe, the little newborn melon of fresh Calusena lansium that residues of pesticides do not exceed standard is raw material;

(2) just salt down: the little newborn melon of fresh Calusena lansium is placed in to pickling pool and carries out just salting down, salt consumption is counted 8% of the little newborn melon of fresh Calusena lansium with quality percentage, salting period 24 hours;

(3) salt down again: the little newborn melon of the Calusena lansium after just salting down is placed in to pickling pool and answers and salt down, salt consumption is counted 14% of the little newborn melon of fresh Calusena lansium with quality percentage, and salting period 60 days, more than salinity is controlled at 18 degree;

(4) soak: in fermentation vat, in water, soak more than 4 hours, during change water once; After pulling out from water, pack in basket and press dry to count 70% of the little newborn melon of fresh Calusena lansium with quality percentage, salinity is controlled at 5 ~ 6 degree;

(5) saucing: pour the little newborn melon pressing dry into jar for making or keeping thick soya bean sauce, in sweet fermented flour sauce, flood 72 hours, during turn over cylinder once;

(6) drain: naturally drain;

(7) seasoning: in mass parts, get saucing 1 part of 5 parts of 1 part of 3 parts of 100 parts, little newborn melon, monosodium glutamates, Aspartame, white sugar, citric acid after naturally draining, 0.05 part of Sodium Benzoate, stir with mixer, obtain the fragrant newborn melon of product sauce;

(8) filling: adopt vacuum packing machine packing, control vacuum is 0.06 ~ 0.08MPa, 120 ~ 130 ℃ of sealing temperatures, sealing time 5 ~ 10s;

(9) sterilizing: adopt autosterilization machine, 85 ~ 90 ℃ of temperature, time 15 ~ 20min;

(10) packing: by the packing of casing of filling good inner wrapping;

(11) metal detection: adopt metal detector to survey packing, whether have metal impurities to detect.

Claims (1)

1. a production method for the fragrant newborn melon of sauce, comprise successively picking of raw material, just salt down, salt down again, immersion, saucing, drain, seasoning, filling, sterilizing, packing and metal detection step; Wherein drain as naturally draining; Filling employing vacuum packing machine packing, control vacuum is 0.06 ~ 0.08MPa, 120 ~ 130 ℃ of sealing temperatures, sealing time 5 ~ 10s; Sterilizing adopts autosterilization machine, 85 ~ 90 ℃ of temperature, time 15 ~ 20min; Packing is by the packing of casing of filling good inner wrapping; Metal detection is to adopt metal detector whether packing to be existed to the detection of metal impurities; It is characterized in that:

Picking of raw material: choose skin thin, quality is tender and crisp, the well-balanced and length of size 12cm with interior, diameter in 2cm, form is straight and upright and without the little newborn melon of fresh Calusena lansium of large tripe, be raw material without elbow;

Just salt down: salt consumption is counted 8% of the little newborn melon of fresh Calusena lansium with quality percentage, salting period 24 hours;

Multiple salting down: salt consumption is counted 14% of the little newborn melon of fresh Calusena lansium with quality percentage, and salting period 60 days, more than salinity is controlled at 18 degree;

Soak: in water, soak more than 4 hours, during change water once; After pulling out from water, pack in basket and press dry to count 70% of the little newborn melon of fresh Calusena lansium with quality percentage, salinity is controlled at 5 ~ 6 degree;

Saucing: in sweet fermented flour sauce, flood 72 hours, during turn over cylinder once;

Seasoning: in mass parts, get saucing 1 part of 5 parts of 1 part of 3 parts of 100 parts, little newborn melon, monosodium glutamates, Aspartame, white sugar, citric acid after naturally draining, 0.05 part of Sodium Benzoate, stir with mixer, obtain the fragrant newborn melon of product sauce.