CN105105049A - 一种秘制泡黄瓜的制作方法 - Google Patents
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Abstract
本发明公开了一种秘制泡黄瓜的制作方法,属于食品加工领域。其特征在于:采用配制溶液→原、辅料处理→粗制腌泡→精制腌泡→成品的工艺流程。有益效果:本发明产品脆嫩多汁,口感清脆爽口,色香味俱佳,具有黄瓜香甜清脆的风味,卤香味浓。本产品有助于增强机体免疫功能,提高抗病能力,还能健脑安神,降血糖,开胃健食,食用方便,操作简单。
Description
技术领域
本发明涉及属于食品加工技术领域,尤其是涉及一种秘制泡黄瓜的制作方法。
背景技术
黄瓜,也称胡瓜、青瓜,属葫芦科植物。茎上覆有毛,富含汁液,叶片的外观有3-5枚裂片,覆有绒毛。果实呈筒形至长棒状,通常开花后8—18天达到成熟,嫩果绿色或深绿色,少数为淡黄色或白色,果面平滑但具有棱、瘤、刺;果肉为黄白色,有的果面会出现裂纹。
黄瓜的作用:1.抗肿瘤:黄瓜中含有的葫芦素C具有提高人体免疫功能的作用,达到抗肿瘤目的;2.抗衰老:黄瓜中含有丰富的维生素E,可起到延年益寿,抗衰老的作用;3.健脑安神:黄瓜含有维生素B1,可以改善大脑和神经系统功能,能安神定志;4.降血糖:黄瓜中所含的葡萄糖甙、果糖不参与糖代谢,故糖尿病人以黄瓜代淀粉类食物充饥,血糖非但不会升高,甚至会降低。
黄瓜虽然营养价值高,功效多,但不易贮存,用于加工成秘制泡黄瓜不仅营养价值含量高,老少皆宜,且有保健之功效,又提高其经济价值。
发明内容
本发明的目的是解决黄瓜不易贮存的问题,提供一种秘制泡黄瓜的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种秘制泡黄瓜的制作方法,其特征在于:采用配制溶液→原、辅料处理→粗制腌泡→精制腌泡→成品的加工工艺流程,具体操作步骤为:
(1)配制溶液:取清水45kg,加热至100℃,冷却后,加入亚硫酸钠、氯化钙各30g,充分搅拌,溶解制成无菌液备用;将食盐1.5kg、苯甲酸钠70g溶于22kg的水中,加热至沸,冷却至37℃,制成食盐、苯甲酸钠溶液备用;
(2)原、辅料处理:将黄瓜用清水洗涤干净,用带缝衣针的木板拍打瓜身,将黄瓜扎出小孔,要穿透瓜身;将大蒜、洋葱剥掉种皮剁成碎末;将香草洗净,剔除干黄的老茎叶,切成长度3.5cm的小段;将丁香研成细粉,与辣椒粉、胡椒粉拌和均匀,制成混合香辛料备用;
(3)粗制腌泡:将已经打好眼的鲜黄瓜置亚硫酸钠、氯化钠的无菌水溶液中浸泡2-3h,然后取出置阴凉处自然沥干,将混合香辛料和各种辅料拌匀,撒一层在坛底,然后按一层黄瓜一层混合香辛料及辅料的方法腌制,反复如此,直至坛满,再将食盐、苯甲酸钠溶液浇在坛内,然后再用水泥、黄泥混凝土密封,封坛后,至10-12℃阴凉处自然发酵45d;
(4)精制腌泡:开坛,先将粗泡的黄瓜用原来卤洗净,沥去浮卤,将发酵坛洗净,沥干,再将上述黄瓜逐条摆在坛内,将各种香辛料及辅料装入布袋,扎好袋口,置水中加热至沸腾,保持25min;取出布袋,沥下卤汤,并用四层洁净纱布过滤卤汤,去渣;冷却后加入果醋,澄清备用,将冷却澄清的卤汤灌入重新装好挂的坛内,按前述方法封坛,置常温自然条件下发酵14d,即为成品。
有益效果:本发明产品脆嫩多汁,口感清脆爽口,色香味俱佳,具有黄瓜香甜清脆的风味,卤香味浓。本产品有助于增强机体免疫功能,提高抗病能力,还能健脑安神,降血糖,开胃健食,食用方便,操作简单。
具体实施方式
实施例1:
一种秘制泡黄瓜的制作方法,具体操作步骤为:
(1)配制溶液:取清水60kg,加热至100℃,冷却后,加入亚硫酸钠、氯化钙各45g,充分搅拌,溶解制成无菌液备用;将食盐3.5kg、山梨酸钾85g溶于32kg的水中,加热至沸,冷却至37℃,制成食盐、苯甲酸钠溶液备用;
(2)原、辅料处理:将黄瓜用清水洗涤干净,用带缝衣针的木板拍打瓜身,将黄瓜扎出小孔,要穿透瓜身;将大蒜、洋葱剥掉种皮剁成碎末;将香草、甘草洗净,剔除干黄的老茎叶,切成长度2cm的小段;将丁香、桂皮、茴香研成细粉,与辣椒粉、孜然粉拌和均匀,制成混合香辛料备用;
(3)粗制腌泡:将已经打好眼的鲜黄瓜置亚硫酸钠、氯化钠的无菌水溶液中浸泡2-3h,然后取出置阴凉处自然沥干,将混合香辛料和各种辅料拌匀,撒一层在坛底,然后按一层黄瓜一层混合香辛料及辅料的方法腌制,反复如此,直至坛满,再将食盐、山梨酸钾溶液浇在坛内,然后再用水泥、黄泥混凝土密封,封坛后,至23℃阴凉处自然发酵18d;
(4)精制腌泡:开坛,先将粗泡的黄瓜用原来卤洗净,沥去浮卤,将发酵坛洗净,沥干,再将上述黄瓜逐条摆在坛内,将各种香辛料及辅料装入布袋,扎好袋口,置水中加热至沸腾,保持40min;取出布袋,沥下卤汤,并用四层洁净纱布过滤卤汤,去渣;冷却后加入米醋,澄清备用,将冷却澄清的卤汤灌入重新装好挂的坛内,按前述方法封坛,置常温自然条件下发酵10d,即为成品。
实施例2:
一种秘制泡黄瓜的制作方法,具体操作步骤为:
(1)配制溶液:取清水25kg,加热至100℃,冷却后,加入亚硫酸钠、氯化钙各10g,充分搅拌,溶解制成无菌液备用;将食盐1kg、苯甲酸钠65g溶于37kg的水中,加热至沸,冷却至45℃,制成食盐、苯甲酸钠溶液备用;
(2)原、辅料处理:将黄瓜用清水洗涤干净,用带缝衣针的木板拍打瓜身,将黄瓜扎出小孔,要穿透瓜身;将大蒜、洋葱剥掉种皮剁成碎末;将生姜去皮后切成碎末;将香草洗净,剔除干黄的老茎叶,切成长度1.5cm的小段;将肉桂、豆蔻、丁香研成细粉,与胡椒粉、辣椒末拌和均匀,制成混合香辛料备用;
(3)粗制腌泡:将已经打好眼的鲜黄瓜置亚硫酸钠、氯化钠的无菌水溶液中浸泡50min,然后取出置阴凉处自然沥干,将混合香辛料和各种辅料拌匀,撒一层在坛底,然后按一层黄瓜一层混合香辛料及辅料的方法腌制,反复如此,直至坛满,再将食盐、苯甲酸钠溶液浇在坛内,然后再用水泥、黄泥混凝土密封,封坛后,至18℃阴凉处自然发酵27d;
(4)精制腌泡:开坛,先将粗泡的黄瓜用原来卤洗净,沥去浮卤,将发酵坛洗净,沥干,再将上述黄瓜逐条摆在坛内,将各种香辛料及辅料装入布袋,扎好袋口,置水中加热至沸腾,保持40min;取出布袋,沥下卤汤,并用四层洁净纱布过滤卤汤,去渣;冷却后加入柠檬醋,澄清备用,将冷却澄清的卤汤灌入重新装好挂的坛内,按前述方法封坛,置常温自然条件下发酵15d,即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种秘制泡黄瓜的制作方法,其特征在于:采用配制溶液→原、辅料处理→粗制腌泡→精制腌泡→成品的加工工艺流程,具体操作步骤为:
(1)配制溶液:取清水45kg,加热至100℃,冷却后,加入亚硫酸钠、氯化钙各30g,充分搅拌,溶解制成无菌液备用;将食盐1.5kg、苯甲酸钠70g溶于22kg的水中,加热至沸,冷却至37℃,制成食盐、苯甲酸钠溶液备用;
(2)原、辅料处理:将黄瓜用清水洗涤干净,用带缝衣针的木板拍打瓜身,将黄瓜扎出小孔,要穿透瓜身;将大蒜、洋葱剥掉种皮剁成碎末;将香草洗净,剔除干黄的老茎叶,切成长度3.5cm的小段;将丁香研成细粉,与辣椒粉、胡椒粉拌和均匀,制成混合香辛料备用;
(3)粗制腌泡:将已经打好眼的鲜黄瓜置亚硫酸钠、氯化钠的无菌水溶液中浸泡2-3h,然后取出置阴凉处自然沥干,将混合香辛料和各种辅料拌匀,撒一层在坛底,然后按一层黄瓜一层混合香辛料及辅料的方法腌制,反复如此,直至坛满,再将食盐、苯甲酸钠溶液浇在坛内,然后再用水泥、黄泥混凝土密封,封坛后,至10-12℃阴凉处自然发酵45d;
(4)精制腌泡:开坛,先将粗泡的黄瓜用原来卤洗净,沥去浮卤,将发酵坛洗净,沥干,再将上述黄瓜逐条摆在坛内,将各种香辛料及辅料装入布袋,扎好袋口,置水中加热至沸腾,保持25min;取出布袋,沥下卤汤,并用四层洁净纱布过滤卤汤,去渣;冷却后加入果醋,澄清备用,将冷却澄清的卤汤灌入重新装好挂的坛内,按前述方法封坛,置常温自然条件下发酵14d,即为成品。
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CN107692132A (zh) * | 2017-10-26 | 2018-02-16 | 铜陵市棵松农业科技有限公司 | 一种酸黄瓜的制作方法 |
CN107801954A (zh) * | 2017-10-26 | 2018-03-16 | 铜陵市棵松农业科技有限公司 | 一种酸菜瓜的制作方法 |
CN109430765A (zh) * | 2018-11-27 | 2019-03-08 | 江苏博达生物科技有限公司 | 一种酸黄瓜及其制作方法 |
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CN106722575A (zh) * | 2017-01-05 | 2017-05-31 | 广西金臣科技有限公司 | 利用枇杷酵素腌制黄瓜的方法 |
CN107692132A (zh) * | 2017-10-26 | 2018-02-16 | 铜陵市棵松农业科技有限公司 | 一种酸黄瓜的制作方法 |
CN107801954A (zh) * | 2017-10-26 | 2018-03-16 | 铜陵市棵松农业科技有限公司 | 一种酸菜瓜的制作方法 |
CN109430765A (zh) * | 2018-11-27 | 2019-03-08 | 江苏博达生物科技有限公司 | 一种酸黄瓜及其制作方法 |
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