CN104381933A - Pickled cucumbers with special flavor - Google Patents

Abstract

The invention relates to pickled cucumbers which can be eaten when being opened. The preparation method comprises the following steps: adopting fresh cucumbers as a raw material; cutting the cucumbers into cucumber sheets; pickling the cucumber sheets with a pickling material. According to the invention, the cucumbers keep fresh, and are crisp and chewy in taste, palatable in sour, spicy and sweet taste, and free from loss of nutrition; besides, the cucumbers can be eaten once being opened, and taken as a staple dish and leisure food, are delicious, can promote appetite, and have a broad market prospect; the preparation method develops a practicable way with remarkable benefit for deep processing of cucumbers; value of the cucumbers is added greatly; income of farmers is increased.

Description

One pickles local flavor cucumber

Technical field

The present invention relates to a kind of technical field of vegetable deep-processing, be specifically related to a kind of preparation method pickling local flavor cucumber.

Technical background

Cucumber, english name Cucumber, also claims cucumber, green cucumber, Curcurbitaceae Cucumis plant.Cucumber is rich in the nutritional labelings such as protein, carbohydrate, vitamin B2, vitamin C, vitamin E, carrotene, niacin, calcium, phosphorus, iron.In addition, cucumber also can be improved looks: the gentle dehumidifying of cucumber, can restrain and eliminate wrinkle of skin, and the people more black to skin has better effect.

The nutritional labeling (nutritive element content/every 100 grams) of cucumber: 95.23 grams, water, heat 15 kilocalories, 0.65 gram, protein, 0.11 gram, fat, 3.63 grams, carbohydrate, fiber 0.5 gram, sugar 1.67 grams, calcium 16 milligrams, iron 0.28 milligram, 13 milligrams, magnesium, 24 milligrams, phosphorus, 147 milligrams, potassium, 2 milligrams, sodium, 0.2 milligram, zinc, vitamin C 2.8 milligrams, vitaminB10 .027 milligram, 0.033 milligram, riboflavin, 0.098 milligram, nicotinic acid, folic acid 7 microgram, vitamin A 5 microgram, vitamin E 0.03 milligram, vitamin D (D2+D3) 0 microgram, vitamin K 16.4 microgram, saturated fatty acid 0.037 gram, monounsaturated fatty acids 0.005 gram, polyunsaturated fatty acid 0.032 gram, 0 milligram, cholesterol, caffeine 0 milligram.

Cucumber has effect of dehumidifying, diuresis, lipopenicillinase, analgesia, short digestion.Especially contained in cucumber cellulose can promote putrid food excretion in intestines, and contained propyl alcohol, ethanol and hydroxymalonic acid can also suppress glucide to be converted into fat, favourable to overweight people and hypertension, hyperlipemic patients.Its medical value is as follows:

(1) antitumor: the cucurbitacin C contained in cucumber has the effect improving immune function of human body, reaches antitumor object.

(2) anti-ageing: containing abundant vitamin E in cucumber, can to play and promote longevity, antidotal effect; Cucumber chitinase in cucumber, has very strong biologically active.

(3) to lose weight strong body: hydroxymalonic acid contained in cucumber, glucide can be suppressed to change fat into.

(4) invigorating brain and relieving mental uneasiness: cucumber contains vitamin B1, to improving brain and nervous function is favourable, can tranquilizing the mind.

(5) alcoholism is prevented: alanine, arginine and glutamine contained in cucumber, to liver patient, particularly have certain auxiliary therapeutic action to alcoholic cirrhosis patient, can prevent and treat alcoholism.

(6) blood sugar is reduced: glycoside, fructose etc. contained in cucumber do not participate in common glycometabolism, therefore diabetes patient allays one's hunger for starch food with cucumber, not only blood sugar can not raise, and even can reduce.

Cucumber can be cooked, and also can work as fruit and eat raw.At present, take cucumber as raw material, mainly contained by deep processing kind out: dry cucumber, sugaring cucumber, pickle cucumber, cucumber preserved with soy paste, pickled cucumber, Fresh Cucumber Juice etc.

Summary of the invention

Object of the present invention is just to provide brand-new a kind of preparation method pickling local flavor cucumber.Specifically comprise: with fresh cucumber for raw material, be then processed into cucumber slice, and salted by preserved materials.By implementing the present invention, keep cucumber tender and crisp, mouthfeel matter is energetically clear and melodious, sour, peppery, sweet all agreeable to the taste, and nutrition is not run off.In addition, cucumber opens bag and edible, can cook staple food vegetable, also can be used as snack food, not only delicious tasty and refreshing, and also can improve a poor appetite, market prospects are very wide.Meanwhile, for the gateway of feasible a, remarkable benefit is opened up in cucumber deep processing.Also make cucumber significantly rise in value, increase farmers' income.

The present invention is achieved through the following technical solutions:

One pickles local flavor cucumber, is in technical scheme: take cucumber slice as raw material, and salted by preserved materials.

Described cucumber slice its preparation method is as follows:

(1) feedstock capture: gathering fresh cucumber is raw material;

(2) Feedstock treating: cucumber is cleaned up, and remove the foreign matter attached on cucumber surface;

(3) cut into slices: according to a conventional method the clean cucumber of cleaning is cut into sheet;

Described preserved materials preparation method is as follows:

(1) raw material composition and proportioning: 10 parts, ginger, 6 parts, garlic, chive 8 parts, 12 parts, capsicum, monosodium glutamate 5 parts, 2 parts, mature vinegar, white sugar 15 parts, five-spice powder 3 parts, 19 parts, soy sauce, peanut oil 30 parts;

(2) preparation method: first ginger and garlic are crushed into powder, capsicum and chive are minced simultaneously, then peanut oil is heated to 45 ~ 50 degree, then successively above-mentioned ginger, garlic, chive, capsicum, monosodium glutamate, mature vinegar, white sugar, five-spice powder, soy sauce is added in peanut oil and the preserved materials that stirs to obtain;

The described local flavor cucumber preparation method that pickles is as follows:

(1) raw material composition and proportioning: cucumber slice 1 part, preserved materials 3 ~ 4 parts;

(2) pickle: above-mentioned cucumber slice is positioned in a nonmetallic vessel, then preserved materials to be poured in container and to flood and cucumber slice, finally vessel port envelope is got up and pickled 20 ~ 30 days;

(3) finished product: got from preserved materials by cucumber slice, is then sub-packed according to quantity in packaging bag and obtains finished product cucumber curing food.

The present invention both had the following advantages:

1, one proposed by the invention pickles its processing technology of local flavor cucumber simply, easily implements.

2, by implementing the present invention, keep cucumber newly tender and crisp, mouthfeel matter is energetically clear and melodious, sour, peppery, sweet all agreeable to the taste, and nutrition is not run off.

3, by implementing the present invention, cucumber opens bag and edible, can cook staple food vegetable, also can be used as snack food, not only delicious tasty and refreshing, and also can improve a poor appetite, market prospects are very wide.

4, by implementing the present invention, again for the gateway of feasible a, remarkable benefit is opened up in cucumber deep processing.Also make cucumber significantly rise in value, increase farmers' income.

Detailed description of the invention

Below in conjunction with embodiment, method of the present invention is further illustrated.

One pickles local flavor cucumber, is in technical scheme: take cucumber slice as raw material, and salted by preserved materials.

Detailed description of the invention is as follows:

1, cucumber slice its preparation method is as follows:

(1) feedstock capture: gathering fresh cucumber is raw material;

(2) Feedstock treating: cucumber is cleaned up, and remove the foreign matter attached on cucumber surface;

(3) cut into slices: according to a conventional method the clean cucumber of cleaning is cut into sheet;

2, preserved materials preparation method is as follows:

(1) raw material composition and proportioning: 10 parts, ginger, 6 parts, garlic, chive 8 parts, 12 parts, capsicum, monosodium glutamate 5 parts, 2 parts, mature vinegar, white sugar 15 parts, five-spice powder 3 parts, 19 parts, soy sauce, peanut oil 30 parts;

(2) preparation method: first ginger and garlic are crushed into powder, capsicum and chive are minced simultaneously, then peanut oil is heated to 45 ~ 50 degree, then successively above-mentioned ginger, garlic, chive, capsicum, monosodium glutamate, mature vinegar, white sugar, five-spice powder, soy sauce is added in peanut oil and the preserved materials that stirs to obtain;

3, local flavor cucumber preparation method is pickled as follows:

(1) raw material composition and proportioning: cucumber slice 1 part, preserved materials 3 ~ 4 parts;

(2) pickle: above-mentioned cucumber slice is positioned in a nonmetallic vessel, then preserved materials to be poured in container and to flood and cucumber slice, finally vessel port envelope is got up and pickled 20 ~ 30 days;

(3) finished product: got from preserved materials by cucumber slice, is then sub-packed according to quantity in packaging bag and obtains finished product cucumber curing food.

Claims (1)

1. pickle a local flavor cucumber, it is characterized in that: take cucumber slice as raw material, and salted by preserved materials;

Described cucumber slice its preparation method is as follows:

(1) feedstock capture: gathering fresh cucumber is raw material;

(2) Feedstock treating: cucumber is cleaned up, and remove the foreign matter attached on cucumber surface;

(3) cut into slices: according to a conventional method the clean cucumber of cleaning is cut into sheet;

Described preserved materials preparation method is as follows:

(1) raw material composition and proportioning: 10 parts, ginger, 6 parts, garlic, chive 8 parts, 12 parts, capsicum, monosodium glutamate 5 parts, 2 parts, mature vinegar, white sugar 15 parts, five-spice powder 3 parts, 19 parts, soy sauce, peanut oil 30 parts;

(2) preparation method: first ginger and garlic are crushed into powder, capsicum and chive are minced simultaneously, then peanut oil is heated to 45 ~ 50 degree, then successively above-mentioned ginger, garlic, chive, capsicum, monosodium glutamate, mature vinegar, white sugar, five-spice powder, soy sauce is added in peanut oil and the preserved materials that stirs to obtain;

The described local flavor cucumber preparation method that pickles is as follows:

(1) raw material composition and proportioning: cucumber slice 1 part, preserved materials 3 ~ 4 parts;

(2) pickle: above-mentioned cucumber slice is positioned in a nonmetallic vessel, then preserved materials to be poured in container and to flood and cucumber slice, finally vessel port envelope is got up and pickled 20 ~ 30 days;

(3) finished product: got from preserved materials by cucumber slice, is then sub-packed according to quantity in packaging bag and obtains finished product cucumber curing food.