CN104366383A - Local-flavor watermelon peel and preparation method thereof - Google Patents
Local-flavor watermelon peel and preparation method thereof Download PDFInfo
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- CN104366383A CN104366383A CN201310358186.3A CN201310358186A CN104366383A CN 104366383 A CN104366383 A CN 104366383A CN 201310358186 A CN201310358186 A CN 201310358186A CN 104366383 A CN104366383 A CN 104366383A
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- watermelon peel
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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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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention discloses local-flavor watermelon peel and a preparation method thereof. The local-flavor watermelon peel mainly comprises watermelon peel, monosodium glutamate, liquor, white sugar, white vinegar, ginger, garlic, sesame oil, dry chilli, soy sauce, table salt and sesame. The preparation method comprises 1, material selection and cutting, 2, preserving and water removal, 3, blending the watermelon peel subjected to water removal and other raw materials, 4, putting the mixed materials into a cylinder and carrying out sealing, wherein the local-flavor watermelon peel can be eaten after sealing for 2 days. The local-flavor watermelon peel keeps watermelon peel crisp and tender, has a suitable pungency degree, has slight acid, sweet and salty taste, has sesame oil, liquor, ginger and garlic fragrances, has a good taste and mouthfeel and can promote appetite. The local-flavor watermelon peel has a long guarantee period, is convenient for eating, can be carried conveniently and is especially suitable for being eaten at breakfast in summer.
Description
Technical field
What the invention belongs to vegetables pickles field, particularly relates to a kind of local flavor watermelon peel and preparation method thereof.Background technology
What have a variety of salted vegetables pickled in the market, although constantly there is new flavour product to release in recent years, but still belong to common variety scope, some shelf-lifves are short, have should not carry.Along with growth in the living standard, people are when normal edible dish, and all wish some appetizing, tasty and refreshing pickles, these pickles should keep the original taste of vegetables as far as possible, are easy to carry, instant, and not perishable.Also there is no the typical local food that watermelon peel is pickled in the market.
Summary of the invention
The invention provides a kind of preparation method of local flavor watermelon peel and the local flavor watermelon peel of preparation thereof.The local flavor watermelon peel prepared with the present invention, maintains salty, sour, the sweet taste of suitable, the micro-band of tender and crisp, peppery degree of watermelon peel, has the fragrance of sesame oil etc., appetizing of tasting, tasty and refreshing; Its long shelf-life, not perishable; Be easy to carry, instant, edible when being particularly suited for breakfast in summer.
Raw material and the weight proportion of local flavor watermelon peel of the present invention are as follows:
Watermelon peel 100
Monosodium glutamate 2-2.5
White wine 2-4
White sugar 4-8
White rice vinegar 4-8
Ginger 3-5
Garlic 3-10
Sesame oil 1-2
Chilli 2-8
Soy sauce 2-35
Salt 2-3
Sesame 1-3
Preparation method's step of local flavor watermelon peel of the present invention is as follows:
1) select fresh, the watermelon peel without rotten, ginger, garlic, chilli to clean up, before cleaning, first watermelon peel is removed hard skin zone position that external tailpieces should not eat, garlic peels off skin, chilli stalk; Required watermelon peel is cut into the thick sheet for 0.5-1cm, the strip of wide 0.7-1.2cm, thick 0.5-1cm, the bulk of wide 0.7-1.2cm, thick 0.5-1cm, long 2.5-3cm, required ginger, garlic are cut into silk or sheet; Watermelon peel can select one of colored skin melon, casting skin melon or any combination;
2) in the watermelon peel after above-mentioned cutting, put into required salt, mix evenly; Sling with cloth bag, control water, hangs more than 8 hours, to controlling not water outlet, puts into container after taking-up;
3) put into required white sugar, white wine, ginger, garlic, capsicum, sesame oil, monosodium glutamate, white rice vinegar, soy sauce successively to above-mentioned control in the watermelon peel of water, often put into a kind of raw material fully mix to put into successively again evenly below a kind of raw material;
4) mixed uniform radish put into cylinder by above-mentioned, sealing cylinder mouth, be placed in the cool place place that temperature is less than 25 DEG C, can open cylinder after 7 days edible, when depositing, cylinder mouth is airtight;
5) fry after required sesame cleaning, vacuum packaging, is sprinkling upon surface during edible delicious and crisp watermelon peel.
In aforesaid operations process, utensil used is all applied boiling water and is rinsed 3 times or use white wine wiping, with disinfection.
Capsicum can be with seed or use after being taken out by seed, can not processing or be processed into powder, using as taken out by chilli seed during use, first required sesame oil should being put into pot and burn to eighty per cant heat, then drop into chilli seed, stir-frying, by putting using in order of sesame oil after cooling from fire.
The local flavor watermelon peel prepared need be placed in cool place place, the airtight preservation of cylinder mouth that temperature is less than 25 DEG C, and use sterile special chopstick when taking, the shelf-life can reach 1 year.
Adopt local flavor watermelon peel prepared by the present invention, it maintains the tender and crisp of watermelon peel, and peppery degree is suitable for, and micro-have acid, sweet, saline taste, also has the fragrance that sesame oil, wine, ginger, garlic produce, and mouthfeel, taste are all fine, can whet the appetite, all-ages.Due to its long shelf-life, edible very convenient; It is easy to carry, is particularly suited for time having dinner in field edible.
Be further elaborated below in conjunction with detailed description of the invention:
Embodiment 1
First cutter used, vessel boiling water are rinsed well before making local flavor watermelon peel of the present invention, or use white wine cleaning disinfection.
1) select fresh, that nothing is rotten watermelon peel 1000 grams, cut into the thick sheet for 0.5-1cm, 40 grams of ginger, 100 grams of garlics are cut into silk; 22 grams of chilli are processed into powder;
2) in the watermelon peel after above-mentioned cutting, put into 22 grams of salt, mix evenly; Sling with cloth bag, control water, hangs 9 hours and controls not water outlet, putting into large basin after taking-up;
3) put into white sugar 50 grams, white wine 30 grams, finished ginger 40 grams, finished garlic 80 grams, finished chilli 30 grams, sesame oil 15 grams, monosodium glutamate 22 grams, white rice vinegar 40 grams, 20 grams, soy sauce successively to above-mentioned control in the watermelon peel of water, often put into a kind of raw material and fully mix evenly and put into rear a kind of raw material more successively;
4) mixed uniform watermelon peel put into cylinder by above-mentioned, sealing cylinder mouth, is placed in the cool place place that temperature is less than 25 DEG C, opens cylinder and namely obtain the present invention's one local flavor watermelon peel after 2 days.
Embodiment 2
1) select fresh, that nothing is rotten watermelon peel 1000 grams, cut into the thick sheet for 0.5-1cm, 30 grams of ginger, 100 grams of garlics are cut into silk; 20 grams of chilli are processed into powder;
2) in the watermelon peel after above-mentioned cutting, put into 20 grams of salt, mix evenly; Sling with cloth bag, control water, hangs 9 hours and controls not water outlet, putting into large basin after taking-up;
3) put into white sugar 40 grams, white wine 20 grams, finished ginger 30 grams, finished garlic 100 grams, finished chilli 20 grams, sesame oil 10 grams, monosodium glutamate 20 grams, white rice vinegar 50 grams, 25 grams, soy sauce successively to above-mentioned control in the watermelon peel of water, often put into a kind of raw material and fully mix evenly and put into rear a kind of raw material more successively;
4) mixed uniform watermelon peel put into cylinder by above-mentioned, sealing cylinder mouth, is placed in the cool place place that temperature is less than 25 DEG C, open after 2 days cylinder also the present invention's one local flavor watermelon peel.
Embodiment 2 is identical with embodiment 1 preparation method, and only proportion scale is different.
Claims (4)
1. a preparation method for local flavor watermelon peel, is characterized in that raw material has following ingredients: watermelon peel, monosodium glutamate,
White wine, white sugar, white rice vinegar, ginger, garlic, sesame oil, chilli, soy sauce, salt, sesame.
2. the preparation method of local flavor watermelon peel according to claim 1, its feature is requiring that described watermelon peel is select fresh, that nothing is rotten watermelon peel, ginger, garlic, chilli to clean up, and the hard skin first should not eaten watermelon peel removing outside before cleaning, garlic peel off skin, chilli stalk; Required watermelon peel is cut into the thick sheet for 0.5-1cm, the strip of wide 0.7-1.2cm, thick 0.5-1cm, the bulk of wide 0.7-1.2cm, thick 0.5-1cm, long 2.5-3cm, required ginger, garlic are cut into silk or sheet; 3) in the watermelon peel after above-mentioned cutting, put into required salt, mix evenly; Sling with cloth bag, control water, hangs more than 8 hours, to controlling not water outlet, puts into container after taking-up; 4) put into required white sugar, white wine, ginger, garlic, capsicum, sesame oil, monosodium glutamate, white rice vinegar, soy sauce successively to above-mentioned control in the watermelon peel of water, often put into a kind of raw material fully mix to put into successively again evenly below a kind of raw material; 5) mixed uniform watermelon peel put into cylinder by above-mentioned, sealing cylinder mouth, is placed in the cool place place that temperature is less than 25 DEG C, deposits 2 days; 6) fry after required sesame cleaning, vacuum packaging, is sprinkling upon surface during edible flavor watermelon peel.
3. the preparation method of local flavor watermelon peel according to claim 2, its feature is requiring that described watermelon peel is for one of flower skin melon, casting skin melon or any combination.
4. the preparation method of local flavor watermelon peel according to claim 2, seed takes out when requiring described chilli to use by its feature, then directly uses or is processed into powder; The seed taken out drops in sesame oil needed for the interior burning of pot to 8 one-tenth heat, stir-fries, after cooling, by putting using in order of sesame oil from fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310358186.3A CN104366383A (en) | 2013-08-17 | 2013-08-17 | Local-flavor watermelon peel and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310358186.3A CN104366383A (en) | 2013-08-17 | 2013-08-17 | Local-flavor watermelon peel and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366383A true CN104366383A (en) | 2015-02-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310358186.3A Pending CN104366383A (en) | 2013-08-17 | 2013-08-17 | Local-flavor watermelon peel and preparation method thereof |
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| CN (1) | CN104366383A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341812A (en) * | 2015-11-11 | 2016-02-24 | 界首市华盛塑料机械有限公司 | Instant watermelon peel and processing method thereof |
| CN105341787A (en) * | 2015-11-09 | 2016-02-24 | 界首市憨友西瓜专业合作社 | Processing method for green-tea-taste watermelon crisp slices |
| CN105595270A (en) * | 2015-12-28 | 2016-05-25 | 王火生 | Pickled seeding-watermelon shell food and preparation method thereof |
-
2013
- 2013-08-17 CN CN201310358186.3A patent/CN104366383A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341787A (en) * | 2015-11-09 | 2016-02-24 | 界首市憨友西瓜专业合作社 | Processing method for green-tea-taste watermelon crisp slices |
| CN105341812A (en) * | 2015-11-11 | 2016-02-24 | 界首市华盛塑料机械有限公司 | Instant watermelon peel and processing method thereof |
| CN105595270A (en) * | 2015-12-28 | 2016-05-25 | 王火生 | Pickled seeding-watermelon shell food and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150225 |
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| WD01 | Invention patent application deemed withdrawn after publication |