CN104397642A - Preparing method of sweet and sour muskmelon rind - Google Patents
Preparing method of sweet and sour muskmelon rind Download PDFInfo
- Publication number
- CN104397642A CN104397642A CN201410757339.6A CN201410757339A CN104397642A CN 104397642 A CN104397642 A CN 104397642A CN 201410757339 A CN201410757339 A CN 201410757339A CN 104397642 A CN104397642 A CN 104397642A
- Authority
- CN
- China
- Prior art keywords
- sweet
- muskmelon
- sour
- rind
- sugar
- 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
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 title claims abstract description 26
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 12
- 241000283690 Bos taurus Species 0.000 title abstract 7
- 244000064895 Cucumis melo subsp melo Species 0.000 title description 18
- 239000000052 vinegar Substances 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 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 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 244000241257 Cucumis melo Species 0.000 claims abstract 11
- 239000007788 liquid Substances 0.000 claims description 12
- 238000007598 dipping method Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 240000001980 Cucurbita pepo Species 0.000 claims 1
- 239000002699 waste material Substances 0.000 abstract description 5
- 238000003912 environmental pollution Methods 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000219122 Cucurbita Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
Abstract
The invention discloses a preparing method of a sweet and sour muskmelon rind. The preparing method comprises the following steps: (1), raw material processing, to be specific, using the muskmelon rind as a raw material, washing the muskmelon rind clean, and cutting into strips in a width of 0.8-1cm; (2), sweet and sour solution preparation, to be specific, preparing a sweet and sour solution according to the fact that the ratio of chutney to vinegar to white sugar is 1: 0.8: 0.15; (3) boiling, to be specific, filling a pot with the sweet and sour solution prepared in the step (2) to carry out boiling processing; (4), impregnating, to be specific, cooling the sweet and sour solution processed in the step (3), putting the muskmelon strips cut in the step (1) into the sweet and sour solution, and sealing and impregnating for 5-7 days; (5) sterilizing and packaging, to be specific, rapidly cooling and packaging after sterilizing to ensure muskmelon rind crispness. The sweet and sour muskmelon rind prepared by the preparing method of the sweet and sour muskmelon rind is sour, sweet, tender, crisp and palatable and has heavy fresh scent. Besides, the benefits of changing the waste into the valuable and reducing environmental pollution are achieved.
Description
Technical field
The present invention relates to a kind of food technology field, be specifically related to a kind of preparation method of sweet and sour muskmelon skin.
Background technology
Muskmelon intracutaneous contains rich in protein, fat, carbohydrate, malic acid, vitamin, beet eggplant, crude fibre and mineral matter etc.People after flesh, select muskmelon skin to abandon in edible muskmelon, real number waste, unfortunately.
Summary of the invention
For the technical problem of above-mentioned existence, the object of the invention is: proposing one turns waste into wealth, the preparation method of the sweet and sour muskmelon skin of sweet and sour taste.
Technical solution of the present invention is achieved in that a kind of preparation method of sweet and sour muskmelon skin, comprises following preparation process:
(1), Feedstock treating: the raw material of use is muskmelon skin skin, is cleaned by muskmelon skin skin, is cut into the strip that width is 0.8-1cm;
(2), sugar-vinegar liquid preparation: by chutney: vinegar: the proportions sugar-vinegar liquid of white sugar=1:0.8:0.15;
(3), boil: the sugar-vinegar liquid in step (2) is entered in pot to carry out boiling process,
(4), dipping: by after the sugar-vinegar liquid cooling after step (3) process, the sugar-preserved gourd in step (1) is put into, close dipping 5-7 days;
(5), sterilization packaging: rapid cooling packing after sterilization, ensures melon skin brittleness.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The preparation method of sweet and sour muskmelon skin of the present invention, obtained sweet and sour muskmelon skin is sour-sweet, tender crisp good to eat, and fragrant is dense, reaches the beneficial effect of environmental pollution of turning waste into wealth, reduce in addition.
Detailed description of the invention
The preparation method of a kind of sweet and sour muskmelon skin of the present invention, comprises following preparation process:
(1), Feedstock treating: the raw material of use is muskmelon skin skin, is cleaned by muskmelon skin skin, and being cut into width is 0.8cm, and length is the strip of 5cm;
(2), sugar-vinegar liquid preparation: by chutney: vinegar: the proportions sugar-vinegar liquid of white sugar=1:0.8:0.15;
(3), boil: the sugar-vinegar liquid in step (2) is entered in pot to carry out boiling process,
(4), dipping: by after the sugar-vinegar liquid cooling after step (3) process, the sugar-preserved gourd in step (1) is put into, close dipping 5-7 days;
(5), sterilization packaging: rapid cooling packing after sterilization, ensures melon skin brittleness.
Through the preparation of above-mentioned technique, obtained sweet and sour muskmelon skin is sour-sweet, tender crisp good to eat, and fragrant is dense, reaches the beneficial effect of environmental pollution of turning waste into wealth, reduce in addition.
Above-described embodiment is only for illustrating technical conceive of the present invention and feature; its object is to person skilled in the art can be understood content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (1)
1. a preparation method for sweet and sour muskmelon skin, is characterized in that, comprises following preparation process:
(1), Feedstock treating: the raw material of use is muskmelon skin, is cleaned by muskmelon skin, is cut into the strip that width is 0.8-1cm;
(2), sugar-vinegar liquid preparation: by chutney: vinegar: the proportions sugar-vinegar liquid of white sugar=1:0.8:0.15;
(3), boil: the sugar-vinegar liquid in step (2) is entered in pot to carry out boiling process,
(4), dipping: by after the sugar-vinegar liquid cooling after step (3) process, the sugar-preserved gourd in step (1) is put into, close dipping 5-7 days;
(5), sterilization packaging: rapid cooling packing after sterilization, ensures melon skin brittleness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410757339.6A CN104397642A (en) | 2014-12-12 | 2014-12-12 | Preparing method of sweet and sour muskmelon rind |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410757339.6A CN104397642A (en) | 2014-12-12 | 2014-12-12 | Preparing method of sweet and sour muskmelon rind |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397642A true CN104397642A (en) | 2015-03-11 |
Family
ID=52635364
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410757339.6A Pending CN104397642A (en) | 2014-12-12 | 2014-12-12 | Preparing method of sweet and sour muskmelon rind |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104397642A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104911091A (en) * | 2015-05-29 | 2015-09-16 | 曾剑妮 | Muskmelon and mango nutritional fruit vinegar and processing method thereof |
-
2014
- 2014-12-12 CN CN201410757339.6A patent/CN104397642A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 单扬等: "《蔬菜实用加工技术》", 30 June 1998 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104911091A (en) * | 2015-05-29 | 2015-09-16 | 曾剑妮 | Muskmelon and mango nutritional fruit vinegar and processing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20150311 |