CN104738483A - Processing technique of tender cucumbers sauced by sweet chili sauce - Google Patents

Abstract

The invention discloses a processing technique of tender cucumbers sauced by sweet chili sauce, belonging to the field of food processing. The processing technique is characterized in that the formulation is as follows: 75kg of salted cucumbers, 1.8kg of soybean sauce, 5kg of brown sugar, 0.8kg of sodium cyclamate, 50g of paprika powder and 3g of monosodium glutamate. The processing technique comprises the following flows: selecting raw materials, desalting, draining moisture, compounding and pickling. The processing technique has the beneficial effects that the tender cucumber sauced by sweet chili sauce is crisp and tender in mouthfeel, is fresh, cool and delicious, has fragrant cucumber flavor, is beneficial to enhancing the body immune function, improving the disease resistance, strengthening brain, soothing the nerves and reducing blood sugar level, and can be eaten conveniently, and the processing technique can be operated simply.

Description

A kind of processing technology of sweet thick chilli sauce breast melon

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of processing technology of sweet thick chilli sauce breast melon.

Background technology

Cucumber, also claims cucumber, green cucumber, belongs to cucurbitaceous plant.Stem is covered with hair, is rich in juice, the outward appearance of blade has 3-5 piece of sliver, is covered with fine hair.Fruit is tubular to long bar-shaped, and usual Post flowering reaches ripe for 8-18 days, tender fruit green or bottle green, and minority is faint yellow or white, and fruit face is level and smooth but have rib, knurl, thorn; Pulp is yellow-white, and some fruit faces there will be crackle.

The effect of cucumber: 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; 3. invigorating brain and relieving mental uneasiness: cucumber contains Cobastab ₁, brain and nervous function can be improved, energy tranquilizing the mind; 4. hypoglycemic: glycoside contained in cucumber, fructose not involved in sugar metabolism, therefore diabetes patient allays one's hunger for starch food with cucumber, not only blood sugar can not raise, and even can reduce.

Cucumber is eaten raw usually, not storage tolerance, for being processed into the comprehensive utilization that sweet thick chilli sauce breast melon can realize cucumber raw material, being convenient to store, improving its economic worth and nutritive value.

Summary of the invention

The object of the invention is the problem that solution cucumber not easily preserves, a kind of processing technology of sweet thick chilli sauce breast melon is provided.

The present invention solves the technical scheme that its technical problem takes:

A processing technology for sweet thick chilli sauce breast melon, is characterized in that: adopt salted cucumber 75 ㎏, soy sauce 1.8 ㎏, brown sugar 5 ㎏, honey element 0.8 ㎏, zanthoxylum powder 50g, monosodium glutamate 3g for formula, its processing process be raw material selection → desalination → control solid carbon dioxide divide → prepare burden → pickled, concrete operation step is:

A, raw material are selected: select the tender cuke of children of pickling as finished product to be raw material;

B, desalination: the cucumber strip of salted cucumber first cutting growth 2.5cm, wide 1.8cm, thick 0.8cm, then put into clear water and soak desalination, soak time 6-8h, water is changed 3 times in centre;

C, control solid carbon dioxide divide: after the cucumber strip salinity of desalination reduces, pull out, drain away the water;

D, batching, pickled: after other auxiliary and condiments are weighed, except monosodium glutamate, all to add in soy sauce, stir evenly, boiling, then add monosodium glutamate, stirring to dissolving, pour in cylinder, dry in the air cool, then the cucumber base through desalination is put into soy sauce carry out soy sauce, inverted engine every day 2 times, after pickled 15 days, be finished product.

Beneficial effect: products taste of the present invention is tender and crisp, clearly good to eat, there is the local flavor of cucumber delicate fragrance.This product contributes to enhanced machine body immunity function, improves resistance against diseases, can also invigorating brain and relieving mental uneasiness, hypoglycemic, and instant is simple to operate.

Detailed description of the invention

Embodiment 1 :

A processing technology for sweet thick chilli sauce breast melon, concrete operation step is:

A, raw material are selected: select the tender cuke of children of pickling as finished product to be raw material;

B, desalination: the cucumber strip of salted cucumber first cutting growth 4cm, wide 2cm, thick 1.5cm, then put into clear water and soak desalination, soak time 5h, water is changed 2 times in centre;

C, control solid carbon dioxide divide: after the cucumber strip salinity of desalination reduces, pull out, drain away the water;

D, batching, pickled: after other auxiliary and condiments are weighed, all to add in soy sauce, stir evenly, boil, adding monosodium glutamate, five-spice powder again, stirring to dissolving, pour in cylinder, dry in the air cool, again the cucumber base through desalination is put into soy sauce and carry out soy sauce, inverted engine every day 1 time, after pickled 20 days, be finished product.

Embodiment 2 :

A processing technology for sweet thick chilli sauce breast melon, concrete operation step is:

A, raw material are selected: select the tender cuke of children of pickling as finished product to be raw material;

B, desalination: the cucumber strip of salted cucumber first cutting growth 6cm, wide 3cm, thick 1.2cm, then put into clear water and soak desalination, soak time 12h, water is changed 4 times in centre;

C, control solid carbon dioxide divide: after the cucumber strip salinity of desalination reduces, pull out, drain away the water;

D, batching, pickled: after other auxiliary and condiments are weighed, all to add in soy sauce, stir evenly, boil, adding Chinese cassia tree, fennel again, stirring to dissolving, pour in cylinder, dry in the air cool, again the cucumber base through desalination is put into soy sauce and carry out soy sauce, inverted engine 1-2 time every day, after pickled 10 days, be finished product.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a processing technology for sweet thick chilli sauce breast melon, is characterized in that: adopt salted cucumber 75 ㎏, soy sauce 1.8 ㎏, brown sugar 5 ㎏, honey element 0.8 ㎏, zanthoxylum powder 50g, monosodium glutamate 3g for formula, its processing process be raw material selection → desalination → control solid carbon dioxide divide → prepare burden → pickled, concrete operation step is:

A, raw material are selected: select the tender cuke of children of pickling as finished product to be raw material;

B, desalination: the cucumber strip of salted cucumber first cutting growth 2.5cm, wide 1.8cm, thick 0.8cm, then put into clear water and soak desalination, soak time 6-8h, water is changed 3 times in centre;

C, control solid carbon dioxide divide: after the cucumber strip salinity of desalination reduces, pull out, drain away the water;

D, batching, pickled: after other auxiliary and condiments are weighed, except monosodium glutamate, all to add in soy sauce, stir evenly, boiling, then add monosodium glutamate, stirring to dissolving, pour in cylinder, dry in the air cool, then the cucumber base through desalination is put into soy sauce carry out soy sauce, inverted engine every day 2 times, after pickled 15 days, be finished product.