CN109430765A - A kind of pickled cucumber and preparation method thereof - Google Patents
A kind of pickled cucumber and preparation method thereof Download PDFInfo
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- CN109430765A CN109430765A CN201811427987.XA CN201811427987A CN109430765A CN 109430765 A CN109430765 A CN 109430765A CN 201811427987 A CN201811427987 A CN 201811427987A CN 109430765 A CN109430765 A CN 109430765A
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- cucumber
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- 235000021573 pickled cucumbers Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims abstract description 22
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 239000003205 fragrance Substances 0.000 claims abstract description 11
- 235000010265 sodium sulphite Nutrition 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 10
- 239000001110 calcium chloride Substances 0.000 claims abstract description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 240000000662 Anethum graveolens Species 0.000 claims abstract description 6
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims abstract description 6
- 240000008042 Zea mays Species 0.000 claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 239000011435 rock Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000001632 sodium acetate Substances 0.000 claims abstract description 6
- 235000017281 sodium acetate Nutrition 0.000 claims abstract description 6
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 3
- 108010053775 Nisin Proteins 0.000 claims abstract description 3
- 239000004309 nisin Substances 0.000 claims abstract description 3
- 235000010297 nisin Nutrition 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 240000008067 Cucumis sativus Species 0.000 claims description 36
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 36
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 241000219112 Cucumis Species 0.000 claims description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 5
- 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 claims description 5
- 239000004568 cement Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000005538 encapsulation Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 235000021108 sauerkraut Nutrition 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 241000722363 Piper Species 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of pickled cucumber production methods, belong to food processing technology field, component is made up of by weight: 12~14 parts of salt, 10~14 parts of sweet wine, 3~5 parts of rock sugar, 1.5~5.5 parts of capsicum, 21~24 parts of garlic of bubble, 1.15~1.35 parts of sodium acetate, 0.25~0.35 part of sodium sulfite, 1~3 part of calcium chloride, 0.65~1.25 part of pepper corn, 11~13 parts of spice, 1.75~2.35 parts of nisin, 0.2~0.4 part of fennel, 5~7 parts of dill grass, a kind of pickled cucumber production method of the present invention, it is clear and melodious that mouthfeel is vinegar-pepper, also with the fragrance of various fragrance, the taste of the pickled cucumber can be allowed purer, quality is stablized, it can be modulated using a variety of cooking methods, it is at home, travelling, it presents The excellent local delicacies of friend, it is popular among consumers.
Description
Technical field
The present invention relates to a kind of pickled cucumber production methods, belong to food processing technology field.
Background technique
Pickled vegetable is one of favorite non-staple food of our people institute, and for a long time, pickled vegetable is meeting the living standards of urban and rural residents
It needs, supplements the deficiency in sparse season, play an important role.
Just more and more becoming the appetizing food that people dote on the pickled cucumber of cucumber processing and fabricating, because its entrance is clear
It is crisp, acidity is palatable, and whets the appetite that solution is greasy, but most of the pickled cucumber sold on existing market is individual processing, there are production works
Skill disunity, quality, the disadvantages of taste is unstable.
Summary of the invention
The technical problem to be solved by the present invention is in view of the deficiencies of the prior art, provide a kind of pickled cucumber of the present invention and its
Production method, it is clear and melodious that mouthfeel is vinegar-pepper, also with the fragrance of various fragrance, can allow the taste of the pickled cucumber is purer, quality
Stablize, can be modulated using a variety of cooking methods, is at home, travels, the excellent local delicacies of present good friend, it is deep to be consumed
Person's favor.
A kind of pickled cucumber, formula component by weight are made up of: 12~14 parts of salt, 10~14 parts of sweet wine, rock sugar 3~
5 parts, 1.5~5.5 parts of capsicum, bubble 21~24 parts of garlic, 1.15~1.35 parts of sodium acetate, 0.25~0.35 part of sodium sulfite, chlorination
1~3 part of calcium, 0.65~1.25 part of pepper corn, 11~13 parts of spice, 1.75~2.35 parts of nisin, fennel 0.2~
0.4 part, 5~7 parts of dill grass.
A kind of production method of pickled cucumber: key step is as follows:
Further sorting chooses current year newborn yellow fraction melon, goes poppyhead, the handle base of a fruit；
It is further cut, after cucumber is cleaned, is cut to erect and cuts 5-6cm strip；
Further configuration modulation Solutions Solution, weighs sodium sulfite, calcium chloride according to component, proportionally 2.5-5:4
It is mixed with water, heating stirring, computer heating control stirs 2-3min at 40 DEG C -55 DEG C of temperature, and cooling is spare；
Further disinfection carries out sterilizing to cucumber strip using Pasteurisation process, sterilizes 10min at 80 DEG C；
Further dress altar is neatly fitted into ready altar the cucumber strip of sterilized mistake is layered stacked, present altar
Bottom is sprinkled into mixing spice a thin layer, and then one layer of cucumber of code, is spreading one layer of fragrance, one layer of cucumber is being repaved, until filling；
It is further to fill soup, after the last layer cucumber is neatly packed, configured sauerkraut juice solution is added, liquid level is high
In one layer of cucumber surface 2-3cm topmost；
Further envelope altar, fermentation, oiling paper and each one layer of felt paper in altar, with rope bundle jail, with cement and Huang
Sand seal altar, room temperature control take out encapsulation in 28-30 DEG C of fermentation 5d, 26-28 DEG C of fermentation 7d, 21-24 DEG C of fermentation 14d.
Mouthfeel of the present invention is vinegar-pepper clear and melodious, also with various fragrance fragrance, can allow the taste of the pickled cucumber it is purer,
Quality is stablized, and can be modulated using a variety of cooking methods, be at home, travelling, present good friend excellent local delicacies, it is deep by
Consumers.
Specific embodiment
The present invention is described in further details below by embodiment.
Embodiment 1
A kind of pickled cucumber, formula component by weight are made up of: 12 parts of salt, 10 parts of sweet wine, 3 parts of rock sugar, capsicum 1.5
Part, 21 parts of garlic of bubble, 1.15 parts of sodium acetate, 0.25 part of sodium sulfite, 1 part of calcium chloride, 0.65 part of pepper corn, 11 parts of spice, cream
1.75 parts of acid streptococci element, 0.2 part of fennel, 5 parts of dill grass.
A kind of production method of pickled cucumber: key step is as follows:
The sorting: current year newborn yellow fraction melon is chosen, poppyhead, the handle base of a fruit are gone；
Described is cut: after cucumber is cleaned, being cut to erect and cuts 5cm strip；
Solutions Solution is modulated in the configuration, weighs sodium sulfite, calcium chloride according to component, proportionally 2.5:4 and water
Mixing, heating stirring, computer heating control stir 2min at 40 DEG C DEG C of temperature, and cooling is spare；
The disinfection: sterilizing is carried out to cucumber strip using Pasteurisation process, sterilizes 10min at 80 DEG C；
The dress altar: it is neatly fitted into ready altar the cucumber strip of sterilized mistake is layered stacked, present altar bottom
It is sprinkled into mixing spice a thin layer, then one layer of cucumber of code, is spreading one layer of fragrance, one layer of cucumber is being repaved, until filling；
The filling soup: after the last layer cucumber is neatly packed, configured sauerkraut juice solution, liquid level are higher than for addition
One layer of cucumber surface 2cm topmost；
The envelope altar, fermentation: oiling paper and each one layer of felt paper in altar, with rope bundle jail, with cement and yellow sand
Altar is sealed, room temperature control takes out encapsulation in 28 DEG C of fermentations 5d, 26 DEG C of fermentations 7d, 21 DEG C of fermentation 14d.
Embodiment 2
A kind of pickled cucumber, formula component by weight are made up of: 13 parts of salt, 12 parts of sweet wine, 4 parts of rock sugar, capsicum 3.5
Part, 22.5 parts of garlic of bubble, 1.25 parts of sodium acetate, 0.3 part of sodium sulfite, 2 parts of calcium chloride, 0.85 part of pepper corn, 12 parts of spice, cream
1.95 parts of acid streptococci element, 0.3 part of fennel, 6 parts of dill grass.
A kind of production method of pickled cucumber: key step is as follows:
The sorting: current year newborn yellow fraction melon is chosen, poppyhead, the handle base of a fruit are gone；
Described is cut: after cucumber is cleaned, being cut to erect and cuts 5.5cm strip；
Solutions Solution is modulated in the configuration, weighs sodium sulfite, calcium chloride according to component, proportionally 3.5:4 and water
Mixing, heating stirring, computer heating control stir 2.5min in temperature 50 C, and cooling is spare；
The disinfection: sterilizing is carried out to cucumber strip using Pasteurisation process, sterilizes 10min at 80 DEG C；
The dress altar: it is neatly fitted into ready altar the cucumber strip of sterilized mistake is layered stacked, present altar bottom
It is sprinkled into mixing spice a thin layer, then one layer of cucumber of code, is spreading one layer of fragrance, one layer of cucumber is being repaved, until filling；
The filling soup: after the last layer cucumber is neatly packed, configured sauerkraut juice solution, liquid level are higher than for addition
One layer of cucumber surface 2.5cm topmost；
The envelope altar, fermentation: oiling paper and each one layer of felt paper in altar, with rope bundle jail, with cement and yellow sand
Altar is sealed, room temperature control takes out encapsulation in 29 DEG C of fermentations 5d, 27 DEG C of fermentations 7d, 22.5 DEG C of fermentation 14d.
Embodiment 3
A kind of pickled cucumber, formula component by weight are made up of: 14 parts of salt, 14 parts of sweet wine, 5 parts of rock sugar, capsicum 5.5
Part, 24 parts of garlic of bubble, 1.35 parts of sodium acetate, 0.35 part of sodium sulfite, 3 parts of calcium chloride, 1.25 parts of pepper corn, 13 parts of spice, cream
2.35 parts of acid streptococci element, 0.4 part of fennel, 7 parts of dill grass.
A kind of production method of pickled cucumber: key step is as follows:
The sorting: current year newborn yellow fraction melon is chosen, poppyhead, the handle base of a fruit are gone；
Described is cut: after cucumber is cleaned, being cut to erect and cuts 6cm strip；
Solutions Solution is modulated in the configuration, weighs sodium sulfite, calcium chloride according to component, and proportionally 5:4 and water are mixed
It closes, heating stirring, computer heating control stirs 3min at 55 DEG C of temperature, and cooling is spare；
The disinfection: sterilizing is carried out to cucumber strip using Pasteurisation process, sterilizes 10min at 80 DEG C；
The dress altar: it is neatly fitted into ready altar the cucumber strip of sterilized mistake is layered stacked, present altar bottom
It is sprinkled into mixing spice a thin layer, then one layer of cucumber of code, is spreading one layer of fragrance, one layer of cucumber is being repaved, until filling；
The filling soup: after the last layer cucumber is neatly packed, configured sauerkraut juice solution, liquid level are higher than for addition
One layer of cucumber surface 3cm topmost；
The envelope altar, fermentation: oiling paper and each one layer of felt paper in altar, with rope bundle jail, with cement and yellow sand
Altar is sealed, room temperature control takes out encapsulation in 30 DEG C of fermentations 5d, 28 DEG C of fermentations 7d, 24 DEG C of fermentation 14d.
Claims (2)
1. a kind of pickled cucumber, which is characterized in that formula component by weight is made up of: 12~14 parts of salt, sweet wine 10~14
Part, 3~5 parts of rock sugar, 1.5~5.5 parts of capsicum, bubble 21~24 parts of garlic, 1.15~1.35 parts of sodium acetate, sodium sulfite 0.25~
0.35 part, 1~3 part of calcium chloride, 0.65~1.25 part of pepper corn, 11~13 parts of spice, nisin 1.75~2.35
Part, 0.2~0.4 part of fennel, 5~7 parts of dill grass.
2. a kind of production method of pickled cucumber as described in claim 1, it is characterised in that: key step is as follows:
(a) sorting chooses current year newborn yellow fraction melon, goes poppyhead, the handle base of a fruit；
(b) it is cut, after cucumber is cleaned, is cut to erect and cuts 5-6cm strip；
(c) configuration modulation Solutions Solution, weighs sodium sulfite, calcium chloride according to component, and proportionally 2.5-5:4 is mixed with water,
Heating stirring, computer heating control stir 2-3min at 40 DEG C -55 DEG C of temperature, and cooling is spare；
(d) it sterilizes: sterilizing being carried out to cucumber strip using Pasteurisation process, sterilizes 10min at 80 DEG C；
(e) it fills altar: being neatly fitted into ready altar the cucumber strip of sterilized mistake is layered stacked, present altar bottom is sprinkled into mixing
Spice a thin layer, then one layer of cucumber of code, is spreading one layer of fragrance, one layer of cucumber is being repaved, until filling；
(f) soup is filled, after the last layer cucumber is neatly packed, configured sauerkraut juice solution is added, liquid level is higher than topmost
One layer of cucumber surface 2-3cm；
(g) altar, fermentation are sealed, oiling paper and each one layer of felt paper in altar are sealing altar with cement and yellow sand with rope bundle jail,
Room temperature control takes out encapsulation in 28-30 DEG C of fermentation 5d, 26-28 DEG C of fermentation 7d, 21-24 DEG C of fermentation 14d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811427987.XA CN109430765A (en) | 2018-11-27 | 2018-11-27 | A kind of pickled cucumber and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811427987.XA CN109430765A (en) | 2018-11-27 | 2018-11-27 | A kind of pickled cucumber and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430765A true CN109430765A (en) | 2019-03-08 |
Family
ID=65555501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811427987.XA Pending CN109430765A (en) | 2018-11-27 | 2018-11-27 | A kind of pickled cucumber and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109430765A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256457A (en) * | 2014-10-16 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Making method for pickled cucumbers |
| CN105105049A (en) * | 2015-07-28 | 2015-12-02 | 葛昌富 | Manufacturing method of special pickled cucumber |
| CN107692132A (en) * | 2017-10-26 | 2018-02-16 | 铜陵市棵松农业科技有限公司 | A kind of preparation method of pickled cucumber |
-
2018
- 2018-11-27 CN CN201811427987.XA patent/CN109430765A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256457A (en) * | 2014-10-16 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Making method for pickled cucumbers |
| CN105105049A (en) * | 2015-07-28 | 2015-12-02 | 葛昌富 | Manufacturing method of special pickled cucumber |
| CN107692132A (en) * | 2017-10-26 | 2018-02-16 | 铜陵市棵松农业科技有限公司 | A kind of preparation method of pickled cucumber |
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Application publication date: 20190308 |