CN106605874A - Pickled cucumbers - Google Patents
Pickled cucumbers Download PDFInfo
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- CN106605874A CN106605874A CN201510688342.1A CN201510688342A CN106605874A CN 106605874 A CN106605874 A CN 106605874A CN 201510688342 A CN201510688342 A CN 201510688342A CN 106605874 A CN106605874 A CN 106605874A
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- cucumbers
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- cucumidis sativi
- fructus cucumidis
- pickled
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Abstract
The present invention provides pickled cucumbers. The pickled cucumbers are prepared by using the cucumbers as a main raw material. Firstly, the cucumbers are washed, the washed cucumbers are air-dried, the air-fried cucumbers are cut into strips, and edible salt is added to conduct a pickling; garlic bulbs, fresh gingers, soy sauce, brown sugar, chicken essence and baijiu are mixed to prepare a sauce juice, the salt water of the pickled cucumbers are drained, and the drained cucumbers are put into the sauce juice; and Chinese prickly ash is fried for a few minutes and the fried Chinese prickly ash is added into the cucumbers to be pickled continuously. The pickled cucumbers prepared by the simple method are relatively low in nitrite content and conducive to the health of eaters.
Description
Technical field
The present invention relates to a kind of pickles, particularly a kind of salted cucumbers with Fructus Cucumidis sativi as primary raw material.
Background technology
Fructus Cucumidis sativi sweet in the mouth, it is sweet, cool in nature, bitter, nontoxic, enter spleen, stomach, large intestine；With heat extraction, diuretic diuresis, effect of heat-clearing and toxic substances removing；Cure mainly excessive thirst, laryngopharynx swelling and pain, acute catarrhal conjunctivitis, burning hot wound.Also effect of weight reducing.The nutritional labelings such as Fructus Cucumidis sativi rich in proteins, saccharide, vitamin B2, vitamin C, Vitamin E, carotene, nicotinic acid, calcium, phosphorus, ferrum.In addition, Fructus Cucumidis sativi can also beauty：The gentle dehumidifying of Fructus Cucumidis sativi, can restrain and eliminate wrinkle of skin, and the people more black to skin has better effect.But temperature is too high or the standing time long edibility that can reduce Fructus Cucumidis sativi.And salted cucumbers can not only extend the quality guarantee period of Fructus Cucumidis sativi, moreover it is possible to increase the local flavor of Fructus Cucumidis sativi.
The content of the invention
Technical problem solved by the invention is to provide a kind of manufacture method of salted cucumbers.
The technical solution for realizing the object of the invention is：
A kind of salted cucumbers, with Fructus Cucumidis sativi as primary raw material, it is characterised in that manufacture method includes：
Step one, by Fructus Cucumidis sativi clean dry；
Step 2, Fructus Cucumidis sativi is cut into into pintongs, removes and strip is cut into after melon capsule, add Sal to pickle；
Step 3, by Bulbus Allii, Rhizoma Zingiberis Recenss cut into slices, and soy sauce, brown sugar, chicken essence, white spirit mixed be put into cooking bowl in and stir；
Step 4, the Fructus Cucumidis sativi pickled is drained after saline, be put in the cooking bowl of step 3 and mix thoroughly；
Step 5, in frying pan pour edible oil into, pour Pericarpium Zanthoxyli after heating into, take out after frying some minutes；
Step 6, the Fructus Cucumidis sativi poured in step 4 after Pericarpium Zanthoxyli cooling, pickle；
Step 7, the Fructus Cucumidis sativi in step 6 is taken out, you can edible.
Further, the strip in the step 2 is a length of 1 cun.
Further, the time pickled in the step 2 is 2-3 hours.
Further, the time pickled in the step 6 is 24 hours.
Further, each raw material weight proportioning of soup processed is：Fructus Cucumidis sativi：50 parts, Sal：5 parts, Bulbus Allii：2 parts, Rhizoma Zingiberis Recenss：2 parts, soy sauce：25 parts, brown sugar：2 parts, chicken essence：1 part, Chinese liquor：3 parts, edible oil：1 part, Pericarpium Zanthoxyli：1 part.
The present invention compared with prior art, its remarkable advantage：
1st, manufacture method is easy to operate；
2nd, the content of nitrite for making the salted cucumbers for obtaining is relatively low.
Specific embodiment
The salted cucumbers of presently preferred embodiments of the present invention, with Fructus Cucumidis sativi as primary raw material, each raw material weight proportioning of soup processed is：Fructus Cucumidis sativi：50 parts, Sal：5 parts, Bulbus Allii：2 parts, Rhizoma Zingiberis Recenss：2 parts, soy sauce：25 parts, brown sugar：2 parts, chicken essence：1 part, Chinese liquor：3 parts, edible oil：1 part, Pericarpium Zanthoxyli：1 part.
Fructus Cucumidis sativi is cleaned first is dried, be cut into pintongs, remove the strip that 1 cun is cut to after melon capsule, add Sal to pickle 2-3 hours.
Bulbus Allii, Rhizoma Zingiberis Recenss are cut into slices again, and soy sauce, brown sugar, chicken essence, white spirit mixed are put in cooking bowl and stir.
Then the Fructus Cucumidis sativi pickled is drained after saline, is put in the cooking bowl of step 3 and mixes thoroughly.
Finally pour edible oil in frying pan, pour Pericarpium Zanthoxyli after heating into, take out after frying some minutes；The Fructus Cucumidis sativi poured in step 4 after Pericarpium Zanthoxyli cooling, takes out Fructus Cucumidis sativi after pickling 24 hours, you can edible.
Above example only expresses the more excellent embodiment of the present invention, and its description is more concrete and detailed, but therefore can not be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, some deformations and improvement can also be made, these belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be defined by claim.
Claims (5)
1. a kind of salted cucumbers, with Fructus Cucumidis sativi as primary raw material, it is characterised in that manufacture method includes：
Step one, by Fructus Cucumidis sativi clean dry；
Step 2, Fructus Cucumidis sativi is cut into into pintongs, removes and strip is cut into after melon capsule, add Sal to pickle；
Step 3, by Bulbus Allii, Rhizoma Zingiberis Recenss cut into slices, and soy sauce, brown sugar, chicken essence, white spirit mixed be put into cooking bowl in and stir；
Step 4, the Fructus Cucumidis sativi pickled is drained after saline, be put in the cooking bowl of step 3 and mix thoroughly；
Step 5, in frying pan pour edible oil into, pour Pericarpium Zanthoxyli after heating into, take out after frying some minutes；
Step 6, the Fructus Cucumidis sativi poured in step 4 after Pericarpium Zanthoxyli cooling, pickle；
Step 7, the Fructus Cucumidis sativi in step 6 is taken out, you can edible.
2. salted cucumbers according to claim 1, it is characterised in that the strip in the step 2 is a length of 1 cun.
3. salted cucumbers according to claim 1, it is characterised in that the time pickled in the step 2 is 2-3 hours.
4. salted cucumbers according to claim 1, it is characterised in that the time pickled in the step 6 is 24 hours.
5. salted cucumbers according to claim 1, it is characterised in that each raw material weight proportioning of soup processed is：
Fructus Cucumidis sativi：50 parts, Sal：5 parts, Bulbus Allii：2 parts, Rhizoma Zingiberis Recenss：2 parts, soy sauce：25 parts, brown sugar：2 parts, chicken essence：1 part, Chinese liquor：3 parts, edible oil：1 part, Pericarpium Zanthoxyli：1 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510688342.1A CN106605874A (en) | 2015-10-23 | 2015-10-23 | Pickled cucumbers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510688342.1A CN106605874A (en) | 2015-10-23 | 2015-10-23 | Pickled cucumbers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106605874A true CN106605874A (en) | 2017-05-03 |
Family
ID=58610726
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510688342.1A Pending CN106605874A (en) | 2015-10-23 | 2015-10-23 | Pickled cucumbers |
Country Status (1)
| Country | Link |
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| CN (1) | CN106605874A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484993A (en) * | 2017-09-12 | 2017-12-19 | 安徽杠岗香食品科技有限公司 | A kind of processing method of pickled turnip |
| CN107594433A (en) * | 2017-10-25 | 2018-01-19 | 绵阳市致旺食品有限公司 | A kind of preparation method of salted cucumbers |
| CN108065296A (en) * | 2018-01-30 | 2018-05-25 | 安徽杠岗香食品科技有限公司 | A kind of production method of watermelon peel 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 |
-
2015
- 2015-10-23 CN CN201510688342.1A patent/CN106605874A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484993A (en) * | 2017-09-12 | 2017-12-19 | 安徽杠岗香食品科技有限公司 | A kind of processing method of pickled turnip |
| CN107594433A (en) * | 2017-10-25 | 2018-01-19 | 绵阳市致旺食品有限公司 | A kind of preparation method of salted cucumbers |
| CN108065296A (en) * | 2018-01-30 | 2018-05-25 | 安徽杠岗香食品科技有限公司 | A kind of production method of watermelon peel 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 |
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Legal Events
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
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Application publication date: 20170503 |