CN1403019A - Cucumber and vegetable pickled in soy sauce and their pickling process - Google Patents
Cucumber and vegetable pickled in soy sauce and their pickling process Download PDFInfo
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- CN1403019A CN1403019A CN02146658A CN02146658A CN1403019A CN 1403019 A CN1403019 A CN 1403019A CN 02146658 A CN02146658 A CN 02146658A CN 02146658 A CN02146658 A CN 02146658A CN 1403019 A CN1403019 A CN 1403019A
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- cucumber
- sauce
- soy sauce
- salt
- garlic
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Abstract
The cucumber pickled in soy sauce is produced with cucumber, white spirit, ginger, soy sauce, garlic, sesame and salt in certain proportion and through unique technological process. It is fragrant and delicious, contains trace elements essential for metabolism, and has the functions of appetizing and promoting digestion.
Description
Technical field
The present invention relates to a kind of sauce and salt down vegetables and method for salting, particularly a kind of sauce salting cucumber salted vegetables and method for salting thereof.
Background technology
Cucumber is the Curcurbitaceae muskmelon, belongs to the annual herb plant, and it is different and different that cylindrical or clavate, its length, size, thickness are looked kind.That tender melon is is dark green, pale green, Huang or yellow-white, and old melon is yellow.The tender succulence of cucumber, it is slightly sweet to distinguish the flavor of, often edible when prematurity, eats something rare, cold and dressed with sauce, all can stir-fry and eat, also be the primary raw material of pickled sauce system.
Cucumber contains multiple kinds of carbohydrate such as a large amount of glucose, mannose, wood sugar, and arginine, caffeic acid, vitamin, calcium, iron, phosphorus etc., is the good source of human body iron, potassium, vitamin.Cucumber has special delicate fragrance, mainly is by due to contained two olefine aldehydrs, olefine aldehydr and the hexenoic aldehyde.
Cucumber has effects such as heat-clearing is quenched one's thirst, diuresis detoxifcation.Normal food helps healthy, adjusts physical function, purifies the blood.The health puffiness, the incompetent patient of kidney should drink Fresh Cucumber Juice.
In China, the sauce of cucumber salts down long history, and diversified sauce salting cucumber pickles are one of assistant dishes of generally liking of men and women, old and young.But the cucumber that traditional handicraft sauce salts down and, the one, color and luster is crossed secretly black excessively, influences appetite and production marketing; The 2nd, deposit difficulty, otherwise fresh-keeping by refrigerator, or add relatively large salt.The electricity consumption fridge freshness retaining needs certain economic condition and funds expenditure, has influenced popularization and the edible rate of crowd that cucumber sauce salts down vegetables.Add relatively large salt, people's amount is reduced, do not satisfy edible needs, and the absorption of excessive salt, the generation of diseases such as hypertension, coronary heart disease also will be increased.
Summary of the invention
The object of the present invention is to provide the sauce salting cucumber salted vegetables that a kind of outward appearance is vivid, salt content is moderate, taste delicate fragrance is sweet, be easy to deposit.
The present invention also aims to provide a kind of method of sauce salting cucumber salted vegetables.
Sauce salting cucumber salted vegetables of the present invention are made by the component of following weight proportion:
Cucumber 4000-4500 garlic 15-30
Liquor 100-200 sesame 50-100
Ginger 10-20 salt 100-125
Soy sauce 400-500
The preferred weight ratio range of sauce salting cucumber salted vegetables of the present invention is:
Cucumber 4200-4500 garlic 20-30
Liquor 150-200 sesame 75-100
Ginger 15-20 salt 110-125
Soy sauce 450-500
The optimum weight proportioning of sauce salting cucumber salted vegetables of the present invention is:
Cucumber 4500 wine 200 ginger 20 soy sauce 500
Garlic 30 sesames 100 salt 125
The method of above-mentioned each component being made sauce salting cucumber salted vegetables of the present invention is: the cucumber that cleans up is cut in length and breadth about 0.5 centimetre rectangular, successively put into cucumber strip, salt in cylinder or in other containers from top to bottom, after taking out in pickled 12 hours, in the soy sauce of boiling, add liquor, make it nature cooling or Physical temperature-lowering to the 30-50 degree, then with cucumber strip and the garlic after pulverizing, ginger, sesame in cylinder or other container for stirring even, sealing 72 hours is edible or vacuum packaging.
Sauce salting cucumber salted vegetables of the present invention have the following advantages:
1, product appearance is vivid, regulates taste, improves a poor appetite, and assists digestion, trace element in the added body.
2, taste delicate fragrance is nutritious, and hundred eat and do not mind.
3, prescription is rationally made easily, is easy to promote.
4, product is easy to preserve 180 days following shelf-lifves of normal temperature environment.
The specific embodiment
Embodiment one
Earlier the cucumber that cleans up is cut in length and breadth about 0.5 centimetre rectangularly, takes by weighing 4200 kilograms of cucumber strips, 150 kilograms of liquor, 15 kilograms of ginger, 450 kilograms in soy sauce, 20 kilograms in garlic, 75 kilograms of sesames, 110 kilograms of salt by following proportioning again.Put into one deck cucumber strip then in cylinder in order from bottom to top successively, one deck salt is successively put into.Pickled 12 hours of cucumber strip adds liquor after taking out again in the soy sauce of boiling, after making it nature and being cooled to 40 degree, with cucumber strip and garlic, ginger, sesame after pulverizing in cylinder, stir, seal 72 hours and eats.
Embodiment two
Take by weighing 125 kilograms of 4500 kilograms of cucumber strips, 200 kilograms of liquor, 20 kilograms of ginger, 500 kilograms in soy sauce, 30 kilograms in garlic, sesame double centner, salt, make by the method that embodiment one provides.
Claims (4)
1. sauce salting cucumber salted vegetables comprise cucumber, garlic, liquor, sesame, ginger, salt, soy sauce, and it is characterized in that: the weight proportion of each raw material is:
Cucumber 4000-4500 garlic 15-30
Liquor 100-200 sesame 50-100
Ginger 10-20 salt 100-125
Soy sauce 400-500
2. a kind of sauce salting cucumber salted vegetables according to claim 1, wherein the preferred weight of each raw material is joined and is:
Cucumber 4200-4500 garlic 20-30
Liquor 150-200 sesame 75-100
Ginger 15-20 salt 110-125
Soy sauce 450-500
3. a kind of sauce salting cucumber salted vegetables according to claim 1, wherein the optimum weight of each raw material is joined and is:
Cucumber 4500 liquor 200 ginger 20 soy sauce 500
Garlic 30 sesames 100 salt 125
4. according to the method for salting of claim 1,2 or 3 described a kind of sauce salting cucumber salted vegetables, it is characterized in that: in container, successively put into cucumber strip, salt from bottom to top, after taking out in pickled 12 hours, add liquor in the soy sauce after boiling, after being cooled to the 30-50 degree, the garlic after cucumber strip and the pulverizing, ginger, sesame container for stirring are evenly sealed 72 hours and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02146658A CN1403019A (en) | 2002-11-01 | 2002-11-01 | Cucumber and vegetable pickled in soy sauce and their pickling process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02146658A CN1403019A (en) | 2002-11-01 | 2002-11-01 | Cucumber and vegetable pickled in soy sauce and their pickling process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1403019A true CN1403019A (en) | 2003-03-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02146658A Pending CN1403019A (en) | 2002-11-01 | 2002-11-01 | Cucumber and vegetable pickled in soy sauce and their pickling process |
Country Status (1)
| Country | Link |
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| CN (1) | CN1403019A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297212C (en) * | 2005-06-23 | 2007-01-31 | 上海交通大学 | Production method of plum juice infused cucumber |
| CN102018190A (en) * | 2010-09-25 | 2011-04-20 | 山东省农业科学院农产品研究所 | Method for pickling garlic low-salt platycodon grandiflorum pickles |
| CN103005338A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of pickled flavour cucumber with nuts |
| CN103005337A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of diced cucumber with sesame-seed praline paste |
| CN103005340A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Composite nutrition pickled cucumber dice |
| CN104336565A (en) * | 2013-08-07 | 2015-02-11 | 胡松 | Pickled cucumber with sauce and pickling method thereof |
| CN104381933A (en) * | 2014-12-15 | 2015-03-04 | 蒙金妹 | Pickled cucumbers with special flavor |
| CN105285822A (en) * | 2015-11-23 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Composite pickle preparation method |
| CN105410795A (en) * | 2015-11-23 | 2016-03-23 | 重庆市盛沿食品有限责任公司 | Composite pickled vegetables |
-
2002
- 2002-11-01 CN CN02146658A patent/CN1403019A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297212C (en) * | 2005-06-23 | 2007-01-31 | 上海交通大学 | Production method of plum juice infused cucumber |
| CN102018190A (en) * | 2010-09-25 | 2011-04-20 | 山东省农业科学院农产品研究所 | Method for pickling garlic low-salt platycodon grandiflorum pickles |
| CN103005338A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of pickled flavour cucumber with nuts |
| CN103005337A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of diced cucumber with sesame-seed praline paste |
| CN103005340A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Composite nutrition pickled cucumber dice |
| CN103005337B (en) * | 2012-11-16 | 2014-11-26 | 蚌埠市楠慧川味食品厂 | Preparation method of diced cucumber with sesame-seed praline paste |
| CN104336565A (en) * | 2013-08-07 | 2015-02-11 | 胡松 | Pickled cucumber with sauce and pickling method thereof |
| CN104381933A (en) * | 2014-12-15 | 2015-03-04 | 蒙金妹 | Pickled cucumbers with special flavor |
| CN105285822A (en) * | 2015-11-23 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Composite pickle preparation method |
| CN105410795A (en) * | 2015-11-23 | 2016-03-23 | 重庆市盛沿食品有限责任公司 | Composite pickled vegetables |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |