CN104814411A - Fragrant and hot cucumber pickle and pickling method thereof - Google Patents
Fragrant and hot cucumber pickle and pickling method thereof Download PDFInfo
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- CN104814411A CN104814411A CN201510165396.XA CN201510165396A CN104814411A CN 104814411 A CN104814411 A CN 104814411A CN 201510165396 A CN201510165396 A CN 201510165396A CN 104814411 A CN104814411 A CN 104814411A
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Abstract
The present invention discloses a fragrant and hot cucumber pickle and a pickling method thereof. The fragrant and hot cucumber pickle contains the following ingredients in parts by weight: 4000-5000 parts of cucumbers, 500-800 parts of red peppers, 200-300 parts of garlic cloves, 200-300 parts of fresh ginger, 10-20 parts of star anises, 10-20 parts of Chinese red peppers, 100-200 parts of white sugar, 20-30 parts of monosodium glutamate, 50-60 parts of white wine, 150-250 parts of edible salt, 200-300 parts of light soy sauce, 200-300 parts of aromatic vinegar, and 100-200 parts of vegetable oil. The fragrant and hot cucumber pickle of the present invention has fragrant, spicy and crisp characteristics, combines nutritious and health-care functions in one, and is deeply welcomed by consumers.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of fragrant pickled cucumber with chilli chilli sauce salted vegetables and method for salting thereof.
Background technology
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.In addition, cucumber also has following dietary function: 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.
In life cucumber be mainly used to eat something rare, cold and dressed with sauce or stir-fry and eat with other material adapted, be also the primary raw material of salted white simultaneously.
Summary of the invention
The object of this invention is to provide a kind of fragrant pickled cucumber with chilli chilli sauce salted vegetables and method for salting thereof.
Concrete technical scheme of the present invention is:
A kind of fragrant pickled cucumber with chilli chilli sauce salted vegetables, its batching is as follows by weight:
Its preferred version is:
A kind of fragrant pickled cucumber with chilli chilli sauce salted vegetables, its batching is as follows by weight:
The preferred peanut oil of described vegetable oil.
Method for salting of the present invention, comprises the following steps:
(1) cleaned up by cucumber, every root cucumber cuts open into four sections from centre, then is cut into the segment of 5 ?6cm, spreads a small amount of edible salt, and it is stand-by to kill moisture;
(2) pimiento, garlic clove, ginger are cleaned up, pimiento, garlic clove chopping, ginger are cut into slices for subsequent use;
(3) anise, Chinese prickly ash are added suitable quantity of water boil after again with little fire boil 3 ?5 minutes, cease fire, until temperature be down to 40 ?50 DEG C time, add above-mentioned cucumber, pimiento, garlic clove, ginger, white sugar, monosodium glutamate, white wine, edible salt, light soy sauce, aromatic vinegar stir, pour in container;
(4) vegetable oil is poured in pot, add to seven or eight points of heat, cease fire;
(5) when normal temperature is down to by vegetable oil, pour in container and stir, seal 10 ?within 20 days, namely obtain fragrant pickled cucumber with chilli chilli sauce salted vegetables.
Product of the present invention has perfume (or spice), the feature such as peppery, crisp, and collection nutrition and health care act on one, very popular.
Detailed description of the invention
Below embodiments of the invention are described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
Embodiment 1
A kind of fragrant pickled cucumber with chilli chilli sauce salted vegetables, its batching is as follows by weight:
Described vegetable oil is peanut oil.
Embodiment 2
A kind of fragrant pickled cucumber with chilli chilli sauce salted vegetables, its batching is as follows by weight:
Described vegetable oil is peanut oil.
Embodiment 3
A kind of fragrant pickled cucumber with chilli chilli sauce salted vegetables, its batching is as follows by weight:
Described vegetable oil is peanut oil.
The method for salting of above-mentioned fragrant pickled cucumber with chilli chilli sauce, comprises the following steps:
(1) cleaned up by cucumber, every root cucumber cuts open into four sections from centre, then is cut into the segment of 5 ?6cm, spreads a small amount of edible salt, and it is stand-by to kill moisture;
(2) pimiento, garlic clove, ginger are cleaned up, pimiento, garlic clove chopping, ginger are cut into slices for subsequent use;
(3) anise, Chinese prickly ash are added suitable quantity of water boil after again with little fire boil 3 ?5 minutes, cease fire, until temperature be down to 40 ?50 DEG C time, add above-mentioned cucumber, pimiento, garlic clove, ginger, white sugar, monosodium glutamate, white wine, edible salt, light soy sauce, aromatic vinegar stir, pour in container;
(4) vegetable oil is poured in pot, add to seven or eight points of heat, cease fire;
(5) when normal temperature is down to by vegetable oil, pour in container and stir, seal 10 ?within 20 days, namely obtain fragrant pickled cucumber with chilli chilli sauce salted vegetables.
Should be understood that this embodiment is only not used in for illustration of the present invention to limit the scope of the invention.In addition, should be understood that those skilled in the art can make various changes or modifications the present invention, and these equivalent form of values fall within the protection domain that the application's appended claims limits equally after having read the content that the present invention lectures.
Claims (4)
1. fragrant pickled cucumber with chilli chilli sauce salted vegetables, is characterized in that batching is as follows by weight:
2. fragrant pickled cucumber with chilli chilli sauce salted vegetables according to claim 1, is characterized in that batching is as follows by weight:
3. fragrant pickled cucumber with chilli chilli sauce salted vegetables according to claim 1 and 2, is characterized in that described vegetable oil is peanut oil.
4. pickle the method for fragrant pickled cucumber with chilli chilli sauce salted vegetables according to claim 1 and 2, it is characterized in that comprising the following steps:
(1) cleaned up by cucumber, every root cucumber cuts open into four sections from centre, then is cut into the segment of 5 ?6cm, spreads a small amount of edible salt, and it is stand-by to kill moisture;
(2) pimiento, garlic clove, ginger are cleaned up, pimiento, garlic clove chopping, ginger are cut into slices for subsequent use;
(3) anise, Chinese prickly ash are added suitable quantity of water boil after again with little fire boil 3 ?5 minutes, cease fire, until temperature be down to 40 ?50 DEG C time, add above-mentioned cucumber, pimiento, garlic clove, ginger, white sugar, monosodium glutamate, white wine, edible salt, light soy sauce, aromatic vinegar stir, pour in container;
(4) vegetable oil is poured in pot, add to seven or eight points of heat, cease fire;
(5) when normal temperature is down to by vegetable oil, pour in container and stir, seal 10 ?within 20 days, namely obtain fragrant pickled cucumber with chilli chilli sauce salted vegetables.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510165396.XA CN104814411A (en) | 2015-04-09 | 2015-04-09 | Fragrant and hot cucumber pickle and pickling method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510165396.XA CN104814411A (en) | 2015-04-09 | 2015-04-09 | Fragrant and hot cucumber pickle and pickling method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104814411A true CN104814411A (en) | 2015-08-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510165396.XA Pending CN104814411A (en) | 2015-04-09 | 2015-04-09 | Fragrant and hot cucumber pickle and pickling method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722575A (en) * | 2017-01-05 | 2017-05-31 | 广西金臣科技有限公司 | The method that cucumber is pickled using loquat ferment |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102067973A (en) * | 2009-11-19 | 2011-05-25 | 高艾英 | Method for pickling special cucumber pickle |
| CN102960666A (en) * | 2012-12-10 | 2013-03-13 | 大连民族学院 | Salted cucumber and salting method thereof |
| CN103478652A (en) * | 2013-08-27 | 2014-01-01 | 任丽君 | Method for pickling salted cucumber |
| CN103689496A (en) * | 2013-12-02 | 2014-04-02 | 蔡天福 | Spicy cucumber pickles and pickling method thereof |
-
2015
- 2015-04-09 CN CN201510165396.XA patent/CN104814411A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102067973A (en) * | 2009-11-19 | 2011-05-25 | 高艾英 | Method for pickling special cucumber pickle |
| CN102960666A (en) * | 2012-12-10 | 2013-03-13 | 大连民族学院 | Salted cucumber and salting method thereof |
| CN103478652A (en) * | 2013-08-27 | 2014-01-01 | 任丽君 | Method for pickling salted cucumber |
| CN103689496A (en) * | 2013-12-02 | 2014-04-02 | 蔡天福 | Spicy cucumber pickles and pickling method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 于丽萍: "香辣黄瓜的制作", 《农业科技与信息》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722575A (en) * | 2017-01-05 | 2017-05-31 | 广西金臣科技有限公司 | The method that cucumber is pickled using loquat ferment |
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Application publication date: 20150805 |