CN105029279A - Manufacture method of spicy preserved wax gourd - Google Patents
Manufacture method of spicy preserved wax gourd Download PDFInfo
- Publication number
- CN105029279A CN105029279A CN201510529439.8A CN201510529439A CN105029279A CN 105029279 A CN105029279 A CN 105029279A CN 201510529439 A CN201510529439 A CN 201510529439A CN 105029279 A CN105029279 A CN 105029279A
- Authority
- CN
- China
- Prior art keywords
- wax gourd
- sun
- sheet
- gourd
- cut
- 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
- 244000036905 Benincasa cerifera Species 0.000 title claims abstract description 43
- 235000011274 Benincasa cerifera Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 17
- 239000002304 perfume Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 3
- 206010038743 Restlessness Diseases 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract 1
- 210000004072 lung Anatomy 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 240000004307 Citrus medica Species 0.000 description 3
- 235000001938 Citrus medica Nutrition 0.000 description 3
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 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 description 2
- 230000000694 effects Effects 0.000 description 2
- ROBFUDYVXSDBQM-UHFFFAOYSA-N hydroxymalonic acid Chemical compound OC(=O)C(O)C(O)=O ROBFUDYVXSDBQM-UHFFFAOYSA-N 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 240000005265 Lupinus mutabilis Species 0.000 description 1
- 235000008755 Lupinus mutabilis Nutrition 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 235000019095 Sechium edule Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000008989 cinnamomi cortex Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 231100000611 venom Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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 manufacture method of spicy preserved wax gourd, belonging to the field of food processing. The manufacture method is characterized by adopting the processing flow of material selecting, peeling, slicing, sun-curing, steaming, sun-curing again and packaging. The spicy preserved wax gourd has the beneficial effects of being fragrant, crisp and delicious as well as salty, spicy and tasty and having the unique flavor of wax gourd. The spicy preserved wax gourd is rich in protein and dietary fiber, has efficacies of clearing away lung heat, reducing phlegm, dispelling stomach heat, relieving restlessness, quenching thirst, reducing swelling and lowering lipid, and is green food with low calorie and low fat, integrating nutrition and health value.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the preparation method of the peppery preserved white gourd of a kind of perfume (or spice).
Background technology
Wax gourd, curcumbitate shape, as pillow, is again pillow melon, is produced in summer, has the thing of one deck white powder shape on the surface.Containing the multiple nutrients material such as sugar, protein, multivitamin and mineral matter in wax gourd, both can be used for boiling soup, do nutritious wax gourd legendary venomous insect, also can pickle the saccharogenesis melon winter, and more can be used as medicine and cure the disease.More containing vitamin C in wax gourd, and potassium salts content is high, can reach detumescence and not hinder the effect of healthy tendency; Hydroxymalonic acid contained in wax gourd, effectively can suppress saccharide converted is fat, and wax gourd itself is not fatty in addition, and heat is not high, significant for preventing human body from getting fat, and the bodily form can be helped vigorous and graceful; Wax gourd taste cold in nature is sweet, can clearing heat and promoting fluid, relieving summer-heat relieving restlessness, edible particularly suitable in summer.
Wax gourd easily degenerates, not storage tolerance, for being processed into the comprehensive utilization that fragrant peppery preserved white gourd can realize wax gourd, being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is to solve the problem that fresh wax gourd not easily preserves, the preparation method of the peppery preserved white gourd of a kind of perfume (or spice) is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for the peppery preserved white gourd of perfume (or spice), is characterized in that: adopting selects materials → remove the peel → cut into slices → shine makes → steam → processing process of the system of shining again → packaging, and concrete operation step is:
(1) remove the peel, cut into slices: wax gourd is cleaned, removes the peel, be cut into the sheet that 6-7mm is thick;
(2) shine system: be exposed to the sun under the wax gourd sheet cut is put the sun 3-5d, and pack up engagement in the evening, salt, zanthoxylum powder, five-spice powder, nutmeg mixing are mixed thoroughly, then admixed in wax gourd sheet, mixes thoroughly, after making every sheet all glue even powder, then spread the 4-5d that is exposed to the sun out;
(3) steam: steam with steamer, cloth on every layer of food steamer pad, then put one deck wax gourd sheet, steamed to soft glutinous, well-done with very hot oven;
(4) shine system again: under steamed preserved white gourd is placed in the sun, shine 1-2d, after stiffening, sprinkle black pepper and Herba Menthae powder;
(5) pack: with the packing of food plastic bag, after sterilization, be finished product.
Beneficial effect: product crisp-fried of the present invention is good to eat, salty peppery tasty and refreshing, the local flavor with wax gourd uniqueness.This product contains rich in protein and dietary fiber, has clearing lung-heat thermalization phlegm, clearing away the stomach-heat relieving restlessness quenches the thirst, and effect of detumescence lipopenicillinase is a kind of low in calories, low-fat pollution-free food integrating nutrition and health care and be worth.
Detailed description of the invention
Embodiment 1
:
A preparation method for the peppery preserved white gourd of perfume (or spice), concrete operation step is:
(1) remove the peel, cut into slices: wax gourd is cleaned, removes the peel, be cut into the sheet that 0.5cm is thick;
(2) shine system: be exposed to the sun under the wax gourd sheet cut is put the sun 4d, and pack up engagement in the evening, the spiced salt, five-spice powder, zanthoxylum powder, cinnamomi cortex pulveratus, fennel powder mixing are mixed thoroughly, then admixed in wax gourd sheet, mixes thoroughly, after making every sheet all glue even powder, then spread the 2-4d that is exposed to the sun out;
(3) steam: steam with steamer, cloth on every layer of food steamer pad, then put one deck wax gourd sheet, steamed to soft glutinous, well-done with very hot oven;
(4) shine system again: under steamed preserved white gourd is placed in the sun, shine 1d, after stiffening, sprinkle a little sweet osmanthus;
(5) pack: with the packing of food plastic bag, after sterilization, be finished product.
Embodiment 2
:
A preparation method for the peppery preserved white gourd of perfume (or spice), concrete operation step is:
(1) remove the peel, cut into slices: wax gourd, chocho are cleaned, removed the peel, is cut into the sheet that 0.8cm is thick;
(2) system is shone: the wax gourd sheet cut and Buddha's hand green tea produced in Anhui Province are put in drying room and smoke 8-10 hour, temperature is 65-70 DEG C, pack up engagement again, the mixing of refined salt, chickens' extract, licorice powder, orange peel powder and chilli powder is mixed thoroughly, admix in wax gourd sheet and Buddha's hand green tea produced in Anhui Province again, mix thoroughly, after making every sheet all glue even powder, then spread the 2-4d that is exposed to the sun out;
(3) steam: steam with steamer, cloth on every layer of food steamer pad, then put one deck wax gourd sheet and Buddha's hand green tea produced in Anhui Province, steamed to soft glutinous, well-done with very hot oven;
(4) shine system again: under steamed finished product dried meat is placed in the sun, shine 4-5d, after stiffening, sprinkle ripe sesame face;
(5) pack: with the packing of food plastic bag, after sterilization, 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 preparation method for the peppery preserved white gourd of perfume (or spice), is characterized in that: adopting selects materials → remove the peel → cut into slices → shine makes → steam → processing process of the system of shining again → packaging, and concrete operation step is:
(1) remove the peel, cut into slices: wax gourd is cleaned, removes the peel, be cut into the sheet that 6-7mm is thick;
(2) shine system: be exposed to the sun under the wax gourd sheet cut is put the sun 3-5d, and pack up engagement in the evening, salt, zanthoxylum powder, five-spice powder, nutmeg mixing are mixed thoroughly, then admixed in wax gourd sheet, mixes thoroughly, after making every sheet all glue even powder, then spread the 4-5d that is exposed to the sun out;
(3) steam: steam with steamer, cloth on every layer of food steamer pad, then put one deck wax gourd sheet, steamed to soft glutinous, well-done with very hot oven;
(4) shine system again: under steamed preserved white gourd is placed in the sun, shine 1-2d, after stiffening, sprinkle black pepper and Herba Menthae powder;
(5) pack: with the packing of food plastic bag, after sterilization, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510529439.8A CN105029279A (en) | 2015-08-26 | 2015-08-26 | Manufacture method of spicy preserved wax gourd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510529439.8A CN105029279A (en) | 2015-08-26 | 2015-08-26 | Manufacture method of spicy preserved wax gourd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029279A true CN105029279A (en) | 2015-11-11 |
Family
ID=54436729
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510529439.8A Pending CN105029279A (en) | 2015-08-26 | 2015-08-26 | Manufacture method of spicy preserved wax gourd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029279A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410312A (en) * | 2015-11-26 | 2016-03-23 | 陈伟 | Making method of spicy preserved marrow squashes |
| CN105994899A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市金旺食品有限公司 | Dry wax gourd with effects of clearing damp and maintaining health |
-
2015
- 2015-08-26 CN CN201510529439.8A patent/CN105029279A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 董淑炎: "《小食品生产加工7步赢利 蔬菜卷》", 31 January 2009 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410312A (en) * | 2015-11-26 | 2016-03-23 | 陈伟 | Making method of spicy preserved marrow squashes |
| CN105994899A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市金旺食品有限公司 | Dry wax gourd with effects of clearing damp and maintaining health |
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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: 20151111 |