CN104543882A - Preparation method of pickled cucumber with sauce - Google Patents
Preparation method of pickled cucumber with sauce Download PDFInfo
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- CN104543882A CN104543882A CN201310506731.9A CN201310506731A CN104543882A CN 104543882 A CN104543882 A CN 104543882A CN 201310506731 A CN201310506731 A CN 201310506731A CN 104543882 A CN104543882 A CN 104543882A
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Abstract
The invention discloses a preparation method of pickled cucumber with sauce. The method comprises the following steps: washing cucumbers and draining the water; adding table salt and pickling for 5-10 hours, wherein the proportion of the added table salt is that 50-80g of table salt is added into every 1,000g of cucumbers; dewatering the pickled cucumbers, wherein the water content of the dewatered cucumbers is 10-25%; and adding the dewatered cucumbers into the prepared sauce and preserving for more than 24 hours, wherein the sauce is required to cover the cucumbers; and the preparation process of the sauce comprises the following steps: mixing soy, white spirit and white sugar and heating; and after the mixed liquid is boiled for 3-5 minutes, adding monosodium glutamate and stopping the heating; and after the heated mixed liquid is completely cold, adding the minced ginger and garlic to obtain the prepared sauce. The preparation method of pickled cucumbers with soy sauce disclosed by the invention can be used for producing a pickle with relatively good taste through a relatively simple preparation process.
Description
Technical field
The present invention relates to a kind of pickles manufacturing technology, particularly relate to a kind of preparation method of cucumber preserved with soy paste pickles.
Background technology
Along with the raising of people's living standard, and the reason of people's eating habit, some pickles often can be selected when a lot of people is at table to go with rice or bread.But the taste of the pickles can selected in the market and kind are relatively single, be such as generally some hot pickled mustard tubes etc.And the taste of the pickles sold in the market is also more single, be not salty be especially exactly peppery especially, and do not have a kind of pickles having salty fresh taste concurrently to go with rice or bread edible for people.
Summary of the invention
The object of this invention is to provide a kind of preparation method of cucumber preserved with soy paste pickles, thus a kind of pickles of going with rice or bread having salty fresh taste concurrently can be provided.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for cucumber preserved with soy paste pickles, comprising:
Control solid carbon dioxide part after cucumber is cleaned, then add salt and pickle 5 to 10 hours, the ratio adding salt is: every 1000 grams of cucumber add 50 to 80 grams of salt;
Cucumber after pickling is carried out processed, and the water content of the cucumber after dehydration is 10% to 25%;
Added in the dip boiled by cucumber after dehydration and pickle more than 24 hours, described dip needs not have cucumber, and the manufacturing process of described dip comprises:
Soy sauce: every 1000 grams of cucumber 400 to 600 grams, white wine: every 1000 grams of cucumber 50 to 100 overcome, white sugar: every 1000 grams of cucumber 60 to 100 grams, monosodium glutamate: every 1000 grams of cucumber 15 to 30 grams, ginger: every 1000 grams of cucumber 20 to 30 grams, garlic: every 1000 grams of cucumber 80 to 120 grams;
Heat after above-mentioned soy sauce, white wine and white sugar being mixed, mixing material seethes with excitement and continues to add monosodium glutamate after 3 to 5 minutes and stops heating;
After the mixing material that above-mentioned heating is complete cools completely, add ginger and the garlic of chopping, obtain the dip boiled.
Further, in the method, in the process boiling soy sauce, white wine and white sugar mixing material, also add capsicum and Chinese prickly ash, wherein, the ratio added is respectively: every 1000 grams of cucumber add the capsicum of 15 to 30 grams, and every 1000 grams of cucumber add 5 to 10 grams of Chinese prickly ashes.
The method also comprises: the cucumber of having pickled more than 24 hours in dip is carried out sterilize and package process.
As seen from the above technical solution provided by the invention, the preparation method of a kind of cucumber preserved with soy paste pickles that the embodiment of the present invention provides, makes it possible to produce taste preferably pickles by comparatively simple manufacture craft.And, capsicum and Chinese prickly ash can also be added in process of production, to produce the spicy flavor cucumber preserved with soy paste shown unique characteristics.
Detailed description of the invention
Be clearly and completely described to the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on embodiments of the invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to protection scope of the present invention.
The preparation method of a kind of cucumber preserved with soy paste pickles provided by the invention, it specifically can comprise the following steps:
Step one: control solid carbon dioxide part after cucumber is cleaned, add salt again and pickle 5 to 10 hours, the ratio adding salt is: every 1000 grams of cucumber add 50 to 80 grams of salt, suppose the cucumber needing to process 100Kg, then need the salt adding 5 to 8Kg, specifically can add 6Kg salt, also 7Kg salt can be added, as early as possible the water price in cucumber is pickled out if wish, then can add more salt, but the cucumber preserved with soy paste made may be made so slightly more salty;
Step 2: the cucumber after pickling is carried out processed, the water content of the cucumber after dehydration is 10% to 25%; Concrete dewatering can be the mode by manual compression, also can be dewatered by dewaterer;
Step 3: the cucumber after dehydration is added in the dip boiled and pickles more than 24 hours, described dip needs not have cucumber, to ensure all cucumber to be pickled all fully;
Step 4: the cucumber of having pickled more than 24 hours in dip is carried out sterilize and package process.
Need the manufacturing process of the described dip be applied to specifically can comprise the following steps in above process:
Step one: prepare raw material, comprise: the soy sauce of every 1000 grams of cucumber 400 to 600 grams, the white wine that every 1000 grams of cucumber 50 to 100 overcome, the white sugar of every 1000 grams of cucumber 60 to 100 grams, the monosodium glutamate of every 1000 grams of cucumber 15 to 30 grams, the ginger of every 1000 grams of cucumber 20 to 30 grams, and, the garlic of every 1000 grams of cucumber 80 to 120 grams;
Step 2: heat after above-mentioned ready soy sauce, white wine and white sugar are mixed, mixing material seethes with excitement and continues to add monosodium glutamate after 3 to 5 minutes and stops heating;
Step 3: after the mixing material that above-mentioned heating is complete cools completely, adds ginger and the garlic of chopping, obtains the dip boiled.
Further, the taste of horn of plenty cucumber preserved with soy paste, can also add capsicum and Chinese prickly ash, wherein in the process boiling soy sauce, white wine and white sugar mixing material, the ratio added is respectively: every 1000 grams of cucumber add the capsicum of 15 to 30 grams, and every 1000 grams of cucumber add 5 to 10 grams of Chinese prickly ashes.
It should be noted that above-mentioned process of pickling cucumber can be carried out with the process boiling dip simultaneously, also can carry out in order successively.
Below in conjunction with the processing procedure of concrete preparation 10 kilograms of cucumber, the present invention will be described.
Step one: control solid carbon dioxide part after 10 kilograms of cucumber are cleaned, then add 600 grams of salt and pickle 8 hours;
Step 2: the cucumber after pickling is carried out processed, concrete dewatering can adopt the mode of extruding to carry out, being about to the cucumber after pickling loads in the soft bag (as cloth bag etc.) of elegant water, extrude, to squeeze out the moisture content in the cucumber after pickling, weight can be put in extrusion process realize on soft bag;
Step 3: the cucumber after dehydration is added in the dip boiled and pickles more than 24 hours, described dip needs not have cucumber, to ensure all cucumber to be pickled all fully;
Step 4: the cucumber of having pickled more than 24 hours in dip is carried out sterilize and package process.
Need the manufacturing process of the described dip be applied to specifically can comprise the following steps in above process:
Step one: prepare raw material, the soy sauce of 5.5 kilograms, the white wine of 800 grams, the white sugar of 1000 grams, the monosodium glutamate of 200 grams, the ginger of 250 grams, the garlic of 1000 grams, the capsicum of 200 grams, and the Chinese prickly ash of 80 grams;
Step 2: heat after above-mentioned ready soy sauce, white wine, white sugar, capsicum and Chinese prickly ash mixing, mixing material seethes with excitement and continues to add monosodium glutamate after 3 minutes and stops heating;
Step 3: after the mixing material that above-mentioned heating is complete cools completely, adds ginger and the garlic of chopping, obtains the dip boiled.
Just the cucumber preserved with soy paste of spicy flavor can be produced by above-mentioned processing procedure.
The preparation method of a kind of cucumber preserved with soy paste pickles that the embodiment of the present invention provides, makes it possible to produce taste preferably pickles by comparatively simple manufacture craft.And, capsicum and Chinese prickly ash can also be added in process of production, to produce the spicy flavor cucumber preserved with soy paste shown unique characteristics.
The pickles prepared by said method can also extend the pot-life of fresh cucumbers, and can select to process in a large number when fresh cucumbers goes on the market in a large number, to reduce production cost.
The above; be only the present invention's preferably detailed description of the invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claims.
Claims (3)
1. a preparation method for cucumber preserved with soy paste pickles, is characterized in that, comprising:
Control solid carbon dioxide part after cucumber is cleaned, then add salt and pickle 5 to 10 hours, the ratio adding salt is: every 1000 grams of cucumber add 50 to 80 grams of salt;
Cucumber after pickling is carried out processed, and the water content of the cucumber after dehydration is 10% to 25%;
Added in the dip boiled by cucumber after dehydration and pickle more than 24 hours, described dip needs not have cucumber, and the manufacturing process of described dip comprises:
Soy sauce: every 1000 grams of cucumber 400 to 600 grams, white wine: every 1000 grams of cucumber 50 to 100 overcome, white sugar: every 1000 grams of cucumber 60 to 100 grams, monosodium glutamate: every 1000 grams of cucumber 15 to 30 grams, ginger: every 1000 grams of cucumber 20 to 30 grams, garlic: every 1000 grams of cucumber 80 to 120 grams;
Heat after above-mentioned soy sauce, white wine and white sugar being mixed, mixing material seethes with excitement and continues to add monosodium glutamate after 3 to 5 minutes and stops heating;
After the mixing material that above-mentioned heating is complete cools completely, add ginger and the garlic of chopping, obtain the dip boiled.
2. method according to claim 1, it is characterized in that, in the process boiling soy sauce, white wine and white sugar mixing material, also add capsicum and Chinese prickly ash, wherein, the ratio added is respectively: every 1000 grams of cucumber add the capsicum of 15 to 30 grams, and every 1000 grams of cucumber add 5 to 10 grams of Chinese prickly ashes.
3. method according to claim 1 and 2, is characterized in that, the method also comprises: the cucumber of having pickled more than 24 hours in dip is carried out sterilize and package process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310506731.9A CN104543882A (en) | 2013-10-24 | 2013-10-24 | Preparation method of pickled cucumber with sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310506731.9A CN104543882A (en) | 2013-10-24 | 2013-10-24 | Preparation method of pickled cucumber with sauce |
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| Publication Number | Publication Date |
|---|---|
| CN104543882A true CN104543882A (en) | 2015-04-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310506731.9A Pending CN104543882A (en) | 2013-10-24 | 2013-10-24 | Preparation method of pickled cucumber with sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767981A (en) * | 2016-03-14 | 2016-07-20 | 塔里木大学 | Flavored fresh cucumbers and pickling method thereof |
| CN109329817A (en) * | 2018-11-30 | 2019-02-15 | 神池县石记源食品有限公司 | A kind of preparation method of pickles |
| CN109349569A (en) * | 2018-11-30 | 2019-02-19 | 神池县石记源食品有限公司 | A kind of preparation method of spices pickles |
| CN110279087A (en) * | 2019-08-02 | 2019-09-27 | 西吉县龙王坝农业科技有限公司 | Paste flavor leek and preparation method thereof |
-
2013
- 2013-10-24 CN CN201310506731.9A patent/CN104543882A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767981A (en) * | 2016-03-14 | 2016-07-20 | 塔里木大学 | Flavored fresh cucumbers and pickling method thereof |
| CN109329817A (en) * | 2018-11-30 | 2019-02-15 | 神池县石记源食品有限公司 | A kind of preparation method of pickles |
| CN109349569A (en) * | 2018-11-30 | 2019-02-19 | 神池县石记源食品有限公司 | A kind of preparation method of spices pickles |
| CN110279087A (en) * | 2019-08-02 | 2019-09-27 | 西吉县龙王坝农业科技有限公司 | Paste flavor leek and preparation method thereof |
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Application publication date: 20150429 |