KR20180038115A - Method manufacture of sweet pumpkin pickle - Google Patents

Abstract

The present invention relates to a method for manufacturing sweet pumpkin cucumber pickle by adding concentrated apple juice or concentrated pear juice and aging the same to add elements of natural fruit to characteristics of Korean pure sweet pumpkins and cucumbers. The method for manufacturing sweet pumpkin cucumber pickle comprises the following steps: salting sweet pumpkins and cucumbers in accordance with characteristics of each material, cutting the sweet pumpkins and the cucumbers in a desired size and shape, or precutting the sweet pumpkins and the cucumbers, and then salting the sweet pumpkins and the cucumbers with sun-dried salt; selecting the cut sweet pumpkins and cucumbers and washing the same; manufacturing seasoning liquid by mixing 10-20 wt% of the refrigerated and aged sweet pumpkins, 30-60 wt% of the cucumbers, 10-22 wt% of purified water, 10-20 wt% of high fructose corn syrup, 6-9 wt% of vinegar, 3-8 wt% of concentrated fruit juice, and 1-1.5 wt% of sun-dried salt; measuring aged sweet pumpkin cucumber pickle food materials, inserting the same in a container, pouring the seasoning liquid into the container, and sealing the container; performing low-temperature sterilization with respect to the sealed container in water at 80-90°C for 7-8 minutes; and inspecting the sterilized container and then shipping the same or storing the same under refrigeration.

Description

[0001] The present invention relates to a method for manufacturing sweet pumpkin pickles,

The present invention relates to a method for producing pickles made of pumpkin and cucumber as a raw material, and more particularly to a method for manufacturing pickles made from pumpkin and cucumber as a raw material, To a process for producing the same.

Demand for various meats and chickens has been increasing rapidly due to the improvement of the living of human beings. As the meat consumption increases, the demand for various pickles is increasing. As the demand for these pickles is increasing, It requires the emergence of pickles that are demanded and enjoyed by children and the elderly and everyone can use for snacks

have.

Pickles can be fermented in salt water mixed with sugar, salt, vinegar, and seasoned vinegar mixed with spice. The ingredients are cucumber, onion, tomato, bell pepper and carrot. Spices vary depending on the ingredients. Leaf, cinnamon, red pepper, garlic, black pepper, etc. are used.

In addition, the pickles called radishes are pickled salt mixed with salt and scoop of salt, and it is the raw material and the foodstuff of the country, and its production method is as follows. When the salt is picked and softened, the salt is rolled up and softened. Put the salt on the top and put it on top of it, and let it mature by gently pressing it. The mixture is made by mixing the sweetener, organic acid, coloring matter and other additives. The matured mulberry is soaked for a certain period of time and then sterilized And is commercially available.

The pickle picking method uses synthetic preservative preservatives, synthetic colorants and synthetic sweeteners, saccharin sodium, etc. for long time preservation of various materials such as oanamu. Using low-grade synthetic vinegar and a large amount of synthetic additives to lower the unit cost, There is a problem of adding low-quality ingredients such as various spices and hardening agents under the name of seasoning liquid, thereby lowering the excellent efficacy of pickled foods and reducing them to foods that are not harmful to health.

Korean Patent Laid-Open No. 10-2009-0095894 discloses a method for producing a dried plum, which comprises salting a raw plum at 3-5% concentration of salt water for 2 to 8 hours and then desalting the flowing water for 20 to 60 minutes and demineralizing the desalted plum, , And then mixing the sugar and the plum at a ratio of 1: 1 and soaking for 2 days, dipping the diced plum in a syrup, sugar, and pH adjusted seasoning, aging for 3 to 5 days, and aging the plum pickle Packaged, sealed, and sterilized at 70 to 90 DEG C for 5 to 30 minutes.

Korean Patent Laid-Open No. 10-2010-0005295 discloses a method of removing salted cucumbers and cheongyang red pepper to remove foreign substances, desalinating salted cucumbers from which foreign substances have been removed, re-washing desalted cucumbers, The step of cutting and the step of immersing the Cheongyang red pepper in which the foreign substance is removed in 50% alcohol or water to extract the effective substance of the Cheongyang red pepper and the step of immersing Cheongyang red pepper in the Cheongyang red pepper immersion liquid are mixed with the pickling seasoning solution, A step of putting the cut cucumber and the hot pickle seasoning liquid into a packaging container, a step of vacuum-sealing the packaging container filled with the cut cucumber and the hot pick seasoning liquid, and a step of pasteurizing the sealed packaging container A production method of cucumber pickles is described.

Korean Patent Laid-Open No. 10-2010-0043567 discloses that onion is contained in an amount of 35 to 40 wt%, vinegar 20 to 30 wt%, sugar 5 to 15 wt%, salt 1 to 3 wt%, anchovy broth 20 to 30 wt% Removing the onion skin, washing the onion skin, cutting the onion, adding the vinegar, sugar, and salt to the anchovy broth, making the amount of the skin, heating the skin first, cooling it, and filtering , Adding the onion to the mixture, and aging the onion into which the onion has been added to obtain an onion pickle.

Korean Patent Publication No. 10-2000-0000504 discloses a method for producing turnip pickles, Korean Patent Publication No. 10-2003-0093638 discloses a method for producing green tea pickles, Korean Patent Laid- 0096855 discloses a fusion pickle and a method of preparing the same, Korean Patent Laid-Open No. 10-2005-0005330 discloses a method for producing a seaweed pickle, and Korean Patent Publication No. 10-2009-0072590 There is disclosed a technique for aging liquid for pickle aging, and Korean Patent Laid-Open No. 10-2010-0023091 discloses a technique for producing a natural pollution-free pickle.

Conventional pickle manufacturing methods and their products are all added to eat meat or other food to eat with side dish. It is not suitable to eat only pickle itself independently. In order to preserve and taste, pickle preservatives, synthetic colorants, synthetic sweeteners And low-purity synthetic vinegar are often used to reduce the excellent efficacy of pickled foods and cause problems in reducing the health of the food.

The present invention has been made to solve the problems of the prior art, and it is possible to drink pickled food such as pumpkin and cucumber with good quality materials such as natural vinegar and concentrated fruit juice, so that not only pickles useful for human body but also pickle juice can be drunk like natural fruit juice, Can be used as a salad dressing, and even children who do not eat well due to the unique taste of vegetables can turn into the sweetness of fruit, so that they can eat easily, so that they can eat various vitamins while eating snacks. It has its purpose.

According to the present invention, there is provided a method for producing a sweet potato, comprising the steps of: salting the pumpkin and cucumber according to the characteristics of the material, cutting or pre-cutting the sweet potato and cucumber into a desired size and shape, Selecting and washing each of the cut pumpkin and cucumber; 10 to 20 wt.% Of purified pumpkin, 10 to 20 wt.% Of liquid fructose, 6 to 9 wt.% Of vinegar, 3 to 8 wt.% Of concentrated juice, 1 to 10 wt. 1.5% by weight to prepare a seasoning liquid; Measuring the aged sweet pumpkin cucumber pickled food material, first putting it in a container, pouring the seasoning liquid into the container, and sealing; Pasteurizing the sealed container in water at 80 to 90 DEG C for 7 to 8 minutes; And a step of inserting the sterilized container after inspecting the sterilized container, or refrigerating the sterilized container.

In the present invention, pickled foods such as pumpkin, cucumber, and natural vinegar and concentrated fruit juice are prepared so that not only pickles useful for human body but also pickle juice can be drunk like natural fruit juice, and pickle juice can be used for salad dressing Because of the inherent taste of vegetables, even children who do not eat well because of the unique flavor of the vegetables turn into the sweetness of the fruit, which makes it easy to eat, thus providing an independent food that can be eaten as a snack while consuming various vitamins.

According to the present invention, there is provided a method for producing a sweet potato, comprising the steps of: salting the pumpkin and cucumber according to the characteristics of the material, cutting or pre-cutting the sweet potato and cucumber into a desired size and shape, Selecting and washing each of the cut pumpkin and cucumber; 10 to 20 wt.% Of purified pumpkin, 10 to 20 wt.% Of liquid fructose, 6 to 9 wt.% Of vinegar, 3 to 8 wt.% Of concentrated juice, 1 to 10 wt. 1.5% by weight to prepare a seasoning liquid; Measuring the aged sweet pumpkin cucumber pickled food material, first putting it in a container, pouring the seasoning liquid into the container, and sealing; Pasteurizing the sealed container in water at 80 to 90 DEG C for 7 to 8 minutes; And a step of inserting the sterilized container after inspecting the sterilized container, or refrigerating the sterilized container.

As the concentrated juice used in the present invention, any juice such as apple, pear, strawberry, grape, plum, bokbunja, pineapple and blueberry can be used, and apple juice is most widely available because of its sweet and sour taste If you want to enjoy the color of raw materials such as paprika according to the characteristics of the raw materials, you should use a sweet and transparent high concentration of concentrate. For pickles for children, the reddish strawberry concentrate is purple or green When making the preparation, it is preferable to use a grape concentrate or mix it with another concentrate.

When it is desired to enhance the digestive function, it is preferable to use a macromolecular concentrate to prevent the aging of the plum concentrate or to improve memory performance.

Example 1: Preparation of pumpkin pickles

The dehydrated pumpkin was soaked in water and 6 kg of desaturated pumpkin was taken to have a salinity of 0.4%. The pumpkin was cut into about 3 mm in width and about 10 cm in length to remove the unsuitable or debris. Squash was added to 1500cc of purified water and aged for 24 hours. The above solution was mixed with 1,300 cc of liquid fructose, 640 cc of vinegar, and 330 cc of concentrated apple juice. The pumpkin was weighed, sealed in a bottle, and pasteurized for 8 minutes in water at 85 ° C. The prepared pumpkin pickle had a bright yellow color, strong sweet taste, and a pickle juice flavored apple juice. The pickled pickled pickles were beautiful to the naked eye, taste good, and were good for both sexes.

Example 2: Preparation of cucumber pickles

The white cucumber was cut into 4 ~ 5mm thick pieces, and then the cucumber was cut into 10% by weight of the cucumber. A seasoning liquid containing 50% by weight of cucumber, 20% by weight of purified water, 17% by weight of liquid fructose, 8% by weight of vinegar and 5% by weight of apple juice concentrate was prepared. The pickled cucumber was weighed and placed in a container, and the seasoning solution was poured and sealed. The sealed container was pasteurized in water at 85 ° C for 8 minutes and packaged. The prepared cucumber pickles became light green and became a sweet sour pickle with no bitter taste of cucumber. Children and women loved it more.

Example 3: Preparation of pumpkin cucumber pickles

2 kg of demineralised pumpkin was taken to be a 0.4% salted salted soaked pumpkin in water and cut into about 3 mm in width and about 10 cm in length to remove the unsuitable or debris. 4 kg of white cucumber was washed well and cut into a circular shape with a thickness of 4 ~ 5 mm. Then, the cucumber was cut into 10% by weight of the salt of cucumber and cut for 4 hours. The pumpkin and cucumber were put into 1500cc of purified water and aged for 24 hours. To the solution was added a seasoning solution containing 1,300 cc of liquid fructose, 640 cc of vinegar, and 330 cc of concentrated apple juice. The pumpkin cucumber was weighed, sealed in a bottle, and pasteurized for 8 minutes in water at 85 ° C. The prepared pumpkin pickle had a bright yellow color, strong sweet taste, and a pickle juice flavored apple juice. The pickled pickled pickles were beautiful to the naked eye, taste good, and were good for both sexes.

Claims (3)

In a method for manufacturing pumpkin and cucumber pickles,
Salted pumpkin and cucumber according to the characteristics of the material, cutting them into a desired size and shape, cutting them in advance and cutting them into sun-dried salt;
Selecting and washing each of the cut pumpkin and cucumber;
10 to 20 wt.% Of purified pumpkin, 10 to 20 wt.% Of liquid fructose, 6 to 9 wt.% Of vinegar, 3 to 8 wt.% Of concentrated juice, 1 to 10 wt. 1.5% by weight to prepare a seasoning liquid;
Measuring the aged sweet pumpkin cucumber pickled food material, first putting it in a container, pouring the seasoning liquid into the container, and sealing;
Pasteurizing the sealed container in water at 80 to 90 DEG C for 7 to 8 minutes;
And a step of inserting the sterilized container into the container after the sterilized container is inspected and then released or refrigerated.
[2] The method according to claim 1,
6 kg of desalted squash was taken to a thickness of about 3 mm and cut to a length of about 10 cm to remove undesirable or debris, wash with 1500 cc of purified water, And aged for 24 hours. A seasoning solution prepared by mixing 1,300 cc of liquid fructose, 640 cc of vinegar, and 330 cc of apple juice concentrate was added to the solution, and then pasteurized for 8 minutes in water at 85 ° C.
The method of manufacturing a cucumber pickle according to claim 1,
The cucumber was cut into 4 to 5 mm thickness and then cut into cucumbers for 10 hours. The cut cucumbers were washed with 10% by weight of the cucumber seeds for 4 hours. The cucumber was washed thoroughly and the cucumber was adjusted to 50% , Liquified fructose 17% by weight, vinegar 8% by weight, and apple concentrated juice 5% by weight were prepared, and the resulting mixture was well stirred to remove the lump of the powdered cadaver powder. The pickled cucumber was weighed, Wherein the sealed container is pasteurized in water at 85 캜 for 8 minutes after being sealed.