CN104336565A - Pickled cucumber with sauce and pickling method thereof - Google Patents
Pickled cucumber with sauce and pickling method thereof Download PDFInfo
- Publication number
- CN104336565A CN104336565A CN201310339558.8A CN201310339558A CN104336565A CN 104336565 A CN104336565 A CN 104336565A CN 201310339558 A CN201310339558 A CN 201310339558A CN 104336565 A CN104336565 A CN 104336565A
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- China
- Prior art keywords
- cucumber
- sauce
- garlic
- ginger
- sesame
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Classifications
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- 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
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- 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 discloses a pickled cucumber with sauce and a pickling method thereof. The pickled cucumber with sauce is formed by pickling cucumber with white spirit, ginger, soy sauce, garlic, sesame and salt according to weight proportion. The pickling method is unique, and the proportion of the raw materials is reasonable. The pickled cucumber has fresh and bright appearance, faint scent and sweet taste, and can be never tired by people. The pickled cucumber can regulate taste, promote appetite, help digestion, and supplement trace elements necessary for body's metabolism. The pickled cucumber has features of rich nutrients, unique flavor, simple production process, low price, convenient transportation and easy storage.
Description
Technical field
The present invention relates to a kind of sauce to salt down vegetables and method for salting, particularly a kind of sauce salting cucumber salted vegetables and method for salting thereof.
Background technology
Cucumber is Curcurbitaceae muskmelon, belongs to annual herb plant, cylindrical or clavate, and it is different and different that its length, size, thickness look kind.Tender melon is dark green, pale green, Huang or yellow-white, and old melon is yellow.The tender succulence of cucumber, taste is slightly sweet, often edible when prematurity, eats something rare, cold and dressed with sauce, and stir-frying and eating, is also the primary raw material of pickled sauce.
Cucumber contains the multiple kinds of carbohydrate such as a large amount of glucose, mannose, wood sugar, and arginine, caffeic acid, vitamin, calcium, iron, phosphorus etc., is the good source of iron in human, potassium, vitamin.Cucumber has special delicate fragrance, mainly caused by contained two olefine aldehydrs, olefine aldehydr and hexenoic aldehyde.
Cucumber has the effects such as heat-clearing is quenched one's thirst, diuresis removing toxic substances.Normal food is conducive to healthy, and adjustment physical function, purifies the blood.Health puffiness, the incompetent patient of kidney should drink Fresh Cucumber Juice.
In China, the sauce of cucumber salts down long history, and diversified sauce salting cucumber pickles are one of assistant dishes of generally liking of men and women, old and young.The cucumber but traditional handicraft sauce salts down, it is secretly excessively black to be that color and luster is crossed, and affects appetite and production marketing; Two is deposit difficulty, or fresh-keeping by refrigerator, or adds relatively large salt.Electricity consumption fridge freshness retaining, needs certain economic condition and funds expenditure, have impact on popularization and crowd's Edible qualified that cucumber sauce salts down vegetables.Add relatively large salt, not only make the amount of people reduce, can not meet edible needs, and the absorption of excessive salt, also will increase the generation of the disease such as hypertension, coronary heart disease.
Summary of the invention
The object of the present invention is to provide that a kind of outward appearance is vivid, salt content is moderate, fragrant taste is sweet, be easy to the sauce salting cucumber salted vegetables deposited.
The present invention also aims to a kind of method that sauce salting cucumber salted vegetables are provided.
Sauce salting cucumber salted vegetables of the present invention are made up of the component of following weight proportion:
Cucumber 4000-4500 garlic 15-30.
White wine 100-200 sesame 50-100.
Ginger 10-20 salt 100-125.
Soy sauce 400-500.
The preferred weight ratio range of sauce salting cucumber salted vegetables of the present invention is:
Cucumber 4200-4500 garlic 20-30.
White wine 150-200 sesame 75-100.
Ginger 15-20 salt 110-125.
Soy sauce 450-500.
The optimum weight proportioning of sauce salting cucumber salted vegetables of the present invention is:
Cucumber 4500 white wine 200 ginger 20 soy sauce 500 garlic 30 sesame 100 salt 125.
The method above-mentioned each component being made sauce salting cucumber salted vegetables of the present invention is: the cucumber cleaned up is cut in length and breadth about 0.5 centimetre rectangular, cucumber strip, salt is successively put into from top to bottom in cylinder or in other containers, after within pickled 12 hours, taking out, white wine is added in the soy sauce of boiling, make it Temperature fall or Physical temperature-lowering to 30-50 degree, then by cucumber strip and the garlic after pulverizing, ginger, sesame in cylinder or other container for stirring even, seal 72 hours is edible or vacuum packaging.
Sauce salting cucumber salted vegetables of the present invention have the following advantages:
1, product appearance is vivid, flavor adjustment, improves a poor appetite, and assists digestion, trace element in added body.
2, fragrant taste, nutritious, hundred eat and do not mind.
3, formula rationally, makes easily, is easy to promote.
4, product is easy to preserve, 180 days normal temperature environment lower shelf-lifves.
Detailed description of the invention
Embodiment one
First the cucumber cleaned up is cut in length and breadth about 15 centimetres rectangular, then takes cucumber strip 4200 kilograms, white wine 150 kilograms, ginger 15 kilograms, 450 kilograms, soy sauce, 20 kilograms, garlic, sesame 75 kilograms, salt 110 kilograms by following proportioning.Then in cylinder, put into one deck cucumber strip successively from bottom to top in order, one deck salt, successively puts into.Cucumber strip salts down after taking-up in routed 12 hours, then adds white wine in the soy sauce of boiling, and after making it Temperature fall to 40 degree, cucumber strip and the garlic after pulverizing, ginger, sesame is stirred in cylinder, seals 72 hours and eat.
Embodiment two
Take cucumber strip 4500 kilograms, white wine 200 kilograms, ginger 20 kilograms, 500 kilograms, soy sauce, 30 kilograms, garlic, sesame double centner, salt 125 kilograms, the method provided by embodiment one makes.
Claims (4)
1.-kind of sauce salting cucumber salted vegetables, comprise cucumber, garlic, white wine, sesame, ginger, salt, soy sauce, it is characterized in that: the weight proportion of each raw material is:
Cucumber 4000-4500 garlic 15-30 white wine 100-200 sesame 50-100
Ginger 10-20 salt 100-125
Soy sauce 400-500.
2. a kind of sauce salting cucumber salted vegetables according to claim 1, wherein the preferred weight of each raw material is joined and is:
Cucumber 4200-4500 garlic 20-30 white wine 150-200 sesame 75-100
Ginger 15-20 salt 110-125
Soy sauce 450-500.
3. a kind of sauce salting cucumber salted vegetables according to claim 1, wherein the optimum weight of each raw material is joined and is:
Cucumber 4500 white wine 200 ginger 20 soy sauce 500 garlic 30 sesame 100 salt 125.
4. the method that salts down of a kind of sauce salting cucumber salted vegetables according to claim 1,2 or 3, it is characterized in that: in container, successively put into cucumber strip, salt from bottom to top, after within pickled 12 hours, taking out, white wine is added in soy sauce after boiling, after being cooled to 30-50 degree, by cucumber strip and the garlic after pulverizing, ginger, sesame container for stirring consistent seal 72 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310339558.8A CN104336565A (en) | 2013-08-07 | 2013-08-07 | Pickled cucumber with sauce and pickling method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310339558.8A CN104336565A (en) | 2013-08-07 | 2013-08-07 | Pickled cucumber with sauce and pickling method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336565A true CN104336565A (en) | 2015-02-11 |
Family
ID=52493640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310339558.8A Pending CN104336565A (en) | 2013-08-07 | 2013-08-07 | Pickled cucumber with sauce and pickling method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104336565A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403019A (en) * | 2002-11-01 | 2003-03-19 | 付长玉 | Cucumber and vegetable pickled in soy sauce and their pickling process |
| CN101171962A (en) * | 2006-10-30 | 2008-05-07 | 王明军 | Brined vegetable of cucumber preserved with soy paste and brining method thereof |
| CN102067973A (en) * | 2009-11-19 | 2011-05-25 | 高艾英 | Method for pickling special cucumber pickle |
| CN102940222A (en) * | 2012-12-05 | 2013-02-27 | 晓健科技（大连）有限公司 | Pickled cucumber |
-
2013
- 2013-08-07 CN CN201310339558.8A patent/CN104336565A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403019A (en) * | 2002-11-01 | 2003-03-19 | 付长玉 | Cucumber and vegetable pickled in soy sauce and their pickling process |
| CN101171962A (en) * | 2006-10-30 | 2008-05-07 | 王明军 | Brined vegetable of cucumber preserved with soy paste and brining method thereof |
| CN102067973A (en) * | 2009-11-19 | 2011-05-25 | 高艾英 | Method for pickling special cucumber pickle |
| CN102940222A (en) * | 2012-12-05 | 2013-02-27 | 晓健科技（大连）有限公司 | Pickled cucumber |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150211 |