CN114788569A

CN114788569A - Preparation method of pickled vegetable shredded papaya

Info

Publication number: CN114788569A
Application number: CN202110139267.9A
Authority: CN
Inventors: 不公告发明人
Original assignee: Guangxi Hezhou Fragrant Fruit And Vegetable Food Co ltd
Current assignee: Guangxi Hezhou Fragrant Fruit And Vegetable Food Co ltd
Priority date: 2021-01-23
Filing date: 2021-01-23
Publication date: 2022-07-26

Abstract

The invention belongs to the field of pickled foods, and particularly relates to a preparation method of flavored shredded papaya, which comprises the steps of selecting materials, shredding, drying, mixing and seasoning, pickling, packaging, sterilizing and inspecting.

Description

Preparation method of pickled vegetable shredded papaya

Technical Field

The invention belongs to the field of pickled foods, and relates to a preparation method and application of pickled vegetable shredded papaya.

Background

The pickled shredded pawpaw is a refined pickled food in melon and fruit products, and is different from the common pickled vegetables in golden yellow color, fresh, crisp and spicy taste and fragrance of mouth and teeth. The pickled shredded papaya is nutritious, and has effects of invigorating spleen, resolving food stagnation, killing parasite, resisting epidemic, removing toxic substance, relieving swelling, and resisting cancer. The pickled vegetable shredded pawpaw is a high-quality product in melon and fruit products, and the manufacturing process and process thereof are rarely researched at present.

The shredded pawpaw is mainly prepared by adopting a sauce pickling method, the method is simple, easy to use and low in cost, but has the defects of high material consumption, high energy consumption and low yield, and the shredded pawpaw prepared by pickling with the sauce has high salt content, is not crisp and tasty enough, is not suitable for direct use, is not beneficial to storage, and has low actual utilization rate.

Disclosure of Invention

Aiming at the defects, the invention aims to provide the pickled vegetable shredded pawpaw which is not added with any preservative and chemical additive and has crisp and tasty mouthfeel and the preparation method thereof.

In order to realize the purpose of the invention, the following technical scheme is adopted:

a preparation method of pickled vegetable shredded pawpaw comprises the following specific steps:

(1) shredding: selecting green papaya with good quality, peeling, removing seeds, cleaning, and cutting the cleaned papaya into papaya shreds with length of 6-7cm, width of 3-4mm and height of 3-4 mm;

(2) soaking: soaking the pawpaw shreds in mountain spring water or deep well water for 2-4 hours;

(3) and (3) drying: washing the soaked papaya shreds once, draining off the surface water, and drying in a drying room until the water content is 11-20%;

(4) selecting: selecting pawpaw shreds with inconsistent water content from the dried pawpaw shreds and discarding;

(5) preparing pickling juice: adding 150 plus 200 parts of rock sugar, 30-50 parts of salt, 300 plus 400 parts of purified water, 2-3 parts of monosodium glutamate and 150 plus 200 parts of light soy sauce into a pickling container, and stirring to completely dissolve the rock sugar and the salt;

(6) pickling: chopping 50-60 parts of garlic and 30-40 parts of hot pepper, adding the chopped garlic and hot pepper into a pickling container with pickling juice, uniformly stirring, adding 100-150 parts of dried papaya shreds, pickling for 3-5 days, and stirring and turning over every day;

(7) and (3) packaging: weighing the pickled shredded papaya by using a scale, and carrying out vacuum packaging;

(8) and (3) sterilization: sterilizing the packaged pawpaw shreds at high temperature, randomly sampling, and culturing at room temperature for one week for detection to ensure the product quality;

the invention has the positive effects that: the product obtained by the preparation method is golden yellow thick thread, can be directly eaten, is sweet and spicy in taste, is more crisp after being soaked in mountain spring water or deep well water, and preserves the nutrition and the original flavor of pawpaw to the maximum extent.

Detailed Description

The present invention will be further described in detail with reference to the following embodiments:

example 1

(1) shredding: selecting good-quality green papaya, peeling, removing seeds, cleaning, and cutting the cleaned papaya into papaya shreds with length of 6-7cm, width of 3-4mm and height of 3-4 mm;

(2) soaking: soaking the papaya slices in mountain spring water for 3 hours;

(3) and (3) drying: washing the soaked pawpaw shreds once, and then placing the pawpaw shreds in a drying room for drying until the water content is 11% -20%;

(4) selecting: selecting and discarding pawpaw slices with inconsistent water content in the dried pawpaw slices;

(5) preparing pickling juice: adding 150 parts of rock sugar, 30 parts of salt, 300 parts of purified water, 2 parts of monosodium glutamate and 150 parts of light soy sauce into a pickling container, and stirring to completely dissolve the rock sugar and the salt;

(6) pickling: chopping 50 parts of garlic and 30 parts of hot pepper, adding the chopped garlic and the chopped hot pepper into a pickling container with pickling juice, uniformly stirring, adding 100 parts of dried papaya slices, pickling for 3 days, and stirring and turning over every day;

(7) packaging: weighing the pickled papaya slices by using a scale, and carrying out vacuum packaging;

(8) and (3) sterilization: and (3) sterilizing the packaged pawpaw shreds at high temperature, randomly sampling, and culturing at room temperature for one week for detection to ensure the product quality.

Example 2

(2) soaking: soaking the shredded pawpaw in deep well water for 4 hours;

(3) drying: washing the soaked pawpaw shreds once, and then placing the pawpaw shreds in a drying room for drying until the water content is 11% -20%;

(6) pickling: chopping 60 parts of garlic and 40 parts of hot pepper, adding the chopped garlic and 40 parts of hot pepper into a pickling container with pickling juice, uniformly stirring, adding 150 parts of dried shredded papaya, pickling for 5 days, and stirring and turning over every day;

(7) and (3) packaging: weighing the pickled papaya slices by using a scale, and carrying out vacuum packaging;

Example 3

(2) and (3) drying: placing the cut papaya into a drying room for drying until the water content is 11-20%;

(3) selecting: selecting pawpaw shreds with inconsistent water content from the dried pawpaw shreds and discarding;

(4) preparing pickling juice: adding 150 parts of rock sugar, 30 parts of salt, 300 parts of purified water, 2 parts of monosodium glutamate and 150 parts of light soy sauce into a pickling container, and stirring to completely dissolve the rock sugar and the salt;

(5) pickling: chopping 50 parts of garlic and 30 parts of hot pepper, adding the chopped garlic and 30 parts of hot pepper into a pickling container with pickling juice, uniformly stirring, adding 100 parts of dried shredded pawpaw, pickling for 5 days, and stirring and turning over every day;

(6) packaging: weighing the pickled papaya slices by using a scale, and carrying out vacuum packaging;

(7) and (3) sterilization: and (3) sterilizing the packaged pawpaw shreds at high temperature, randomly sampling, and culturing at room temperature for one week for detection to ensure the product quality.

Example 4

(2) soaking: soaking the shredded pawpaw in mountain spring water for 3 hours;

(3) drying: washing the soaked papaya shreds once, and then placing the washed papaya shreds in a drying room for drying until the water content is 11% -20%;

(5) pickling: chopping 60 parts of garlic and 40 parts of hot pepper, adding the chopped garlic and 40 parts of hot pepper into a pickling container with pickling juice, uniformly stirring, adding 150 parts of dried papaya slices, pickling for 5 days, and stirring and turning over every day;

(6) and (3) packaging: weighing the pickled shredded papaya by using a scale, and carrying out vacuum packaging;

The foregoing is a detailed description of the invention, which is described in greater detail and detail, but is not to be construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications are possible without departing from the inventive concept, and such obvious alternatives fall within the scope of the invention.

Claims

1. A preparation method of pickled vegetable shredded pawpaw is characterized by comprising the following steps: the effective components of the shredded pawpaw are prepared from the following raw materials in parts by weight:

2. the preparation method of the pickled papaya shreds according to claim 1, which is characterized in that: the pickling method comprises the following steps:

(6) pickling: chopping 50-60 parts of garlic and 30-40 parts of pepper, adding the chopped garlic and pepper into a pickling container with pickling juice, uniformly stirring, adding 150 parts of dry papaya shreds 100-150 parts, pickling for 3-5 days, and stirring and turning over every day;

3. The preparation method of the pickled papaya shreds according to claim 2, which is characterized in that: the water used in soaking is mountain spring water or deep well water with high calcium salt content.

4. The preparation method of the pickled papaya shreds according to claim 2, which is characterized in that: the fresh papaya shreds have length of 6-7cm, width of 3-4mm, and height of 3-4 mm.