阅读说明：本技术 一种冬瓜酱腌菜及其制作工艺 (Pickled white gourd and making process thereof ) 是由 鲁昌媛 刘婷 于 2021-08-19 设计创作，主要内容包括：本发明公开了一种冬瓜酱腌菜及其制作工艺,所述冬瓜酱腌菜原料包括：冬瓜80-85％、黄豆8-15.5％、生姜0.5-1.5％、辣椒1-2.5％、香葱1-1.5％、食用盐1-1.5％和食用白糖1-1.5％,其制作工艺如下：S1：原料选取及处理,将冬瓜清洗后去皮、去芯,切片备用,洗净黄豆；S2：恒温蒸熟,将切片后的冬瓜和黄豆分别置于蒸锅中；S3：降温分割；S4：将瓜瓤和瓜壳分别与黄豆、生姜、香葱和辣椒混合,投入食用盐和食用白糖进行混合；S5：瓜瓤与瓜壳分别进行发酵储存,发酵完成后进行混合,制成冬瓜酱腌菜。本发明将冬瓜的可食用部分分成瓜瓤和瓜壳部分,并进行分别发酵处理,可制得瓜瓤制成的冬瓜酱和瓜壳制成的腌制食品,相比较现有的冬瓜腌制食品,食用风味更佳。(The invention discloses a wax gourd pickle and a preparation process thereof, wherein the wax gourd pickle comprises the following raw materials: 80-85% of white gourd, 8-15.5% of soybean, 0.5-1.5% of ginger, 1-2.5% of hot pepper, 1-1.5% of chive, 1-1.5% of edible salt and 1-1.5% of edible white sugar, and the preparation process comprises the following steps: s1: selecting and processing raw materials, cleaning wax gourds, peeling, removing cores, slicing for later use, and cleaning soybeans; s2: steaming at constant temperature, and placing sliced fructus Benincasae and semen glycines in steamer respectively; s3: cooling and dividing; s4: mixing pulp and shell with semen glycines, rhizoma Zingiberis recens, herba Alii Fistulosi and Capsici fructus, respectively, adding edible salt and edible white sugar, and mixing; s5: and respectively fermenting and storing the melon pulp and the melon shell, and mixing after fermentation is finished to prepare the pickled wax gourd. According to the invention, the edible part of the wax gourd is divided into the pulp part and the shell part, and the pulp part and the shell part are fermented respectively, so that the wax gourd sauce prepared from the pulp and the pickled food prepared from the shell part can be prepared.)

1. A wax gourd pickle and a preparation process thereof are characterized in that: the white gourd pickle comprises the following raw materials: 80-85% of white gourd, 8-15.5% of soybean, 0.5-1.5% of ginger, 1-2.5% of hot pepper, 1-1.5% of chive, 1-1.5% of edible salt and 1-1.5% of edible white sugar, and the preparation process comprises the following steps:

s1: selecting and processing raw materials, cleaning wax gourd, peeling, removing core, slicing for later use, cleaning soybeans, selecting soybeans with full particles, no worm damage and no empty shells, drying for later use, cleaning ginger, hot pepper and chive, slicing and cutting into sections for later use respectively;

s2: steaming at constant temperature, and placing sliced fructus Benincasae and semen glycines in steamer respectively;

s3: cooling and cutting, namely airing and cooling the steamed wax gourd, and cutting wax gourd slices to separate soft pulp parts on the inner sides of the wax gourd slices for later use;

s4: mixing pulp and shell with semen glycines, rhizoma Zingiberis recens, herba Alii Fistulosi and Capsici fructus, respectively, adding edible salt and edible white sugar, and mixing;

s5: and respectively fermenting and storing the melon pulp and the melon shell, and mixing after fermentation is finished to prepare the pickled wax gourd.

2. The pickled wax gourd and the preparation process thereof as claimed in claim 1, wherein the preparation process comprises the following steps: in S1, the white gourd pickle making process is based on: peeling and coring white gourd, cutting the white gourd into slices with the thickness of 1cm and the length of 5cm, mixing the sliced white gourd with edible salt, salting, then drying, and sucking the moisture of the white gourd.

3. The pickled wax gourd and the preparation process thereof as claimed in claim 1, wherein the preparation process comprises the following steps: in S2, the white gourd pickle making process is based on: placing the white gourd and the soybeans with the water drained off into a constant-temperature steamer, and steaming for 20min at the temperature of 110-120 ℃;

before the steaming process, 0.5% of ginger and hot pepper are added between the white gourd and the soybean, and 0.8% of edible salt and edible white sugar are added, and the mixture is steamed and boiled after being mixed.

4. The pickled wax gourd and the preparation process thereof as claimed in claim 1, wherein the preparation process comprises the following steps: in S3, the white gourd pickle making process is based on: taking out the wax gourd and the soybeans after the cooking is finished, cooling to room temperature, separating the wax gourd slices, cutting the wax gourd slices along the inner diameter by 3cm to obtain a melon pulp part, storing the melon pulp part and the melon shell part respectively, and comprehensively crushing the melon pulp to obtain the melon pulp sauce.

5. The pickled wax gourd and the preparation process thereof as claimed in claim 1, wherein the preparation process comprises the following steps: in S4, the white gourd pickle making process is based on: mixing melon pulp and melon shell with soybean, ginger, chive and pepper in two containers, namely a melon pulp storage tank and a melon shell storage tank, respectively, and adding edible salt and edible white sugar for mixing;

the soybean, the ginger, the chive and the hot pepper are put into the melon pulp storage tank, the ginger, the chive and the hot pepper are put into the melon shell storage tank, and the edible salt and the edible white sugar which are equal in amount are respectively put into the melon pulp storage tank and the melon shell storage tank for fermentation.

6. The pickled wax gourd and the preparation process thereof as claimed in claim 1, wherein the preparation process comprises the following steps: in S5, the white gourd pickle making process is based on: and respectively performing sealed fermentation on the melon pulp storage tank and the melon shell storage tank for 3-5 days to respectively prepare the wax gourd sauce and the wax gourd slices, mixing the wax gourd sauce and the wax gourd slices according to the proportion of 3:1, and canning.

Technical Field

The invention relates to the technical field of wax gourd food processing, in particular to a wax gourd pickles and a preparation process thereof.

Background

The white gourd is one of common vegetables in daily life of people, and can be eaten as a medicine while serving as a vegetable to enrich dining tables of people, so that the white gourd has the effects of diminishing inflammation, inducing diuresis, reducing swelling and the like, and various processed foods of the white gourd are various.

After mass search, the prior art is found, the publication number is CN107149135A, and a wax gourd sauce and a preparation process thereof are disclosed, wherein wax gourd is used as a main raw material, and the sauce-flavor wax gourd sauce is prepared by adopting the processes of pretreatment, stir-frying, sterilization and the like and matching with soybean sauce for seasoning. The product contains broken white gourd blocks and soybean particles, can be eaten together with rice or bread, has unique flavor, clears heat and promotes urination, is rich in nutrition, is particularly suitable for being eaten in summer, and has better food therapy and health care effects.

In summary, in the existing winter melon sauce or winter melon pickled vegetable, after the winter melon is sliced, the hardness of the winter melon slices is not uniformly distributed, that is, the hardness between the winter melon pulp and the winter melon shell is different, and if the processing of pickling the winter melon sauce and the winter melon blocks is intensively carried out, the hardness is not uniform, so that the actual eating taste is affected, and the flavor pursuit of part of consumers cannot be met.

Disclosure of Invention

The invention aims to provide a wax gourd pickles and a preparation process thereof, and aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a pickled wax gourd and its preparing process are disclosed, which are prepared from the following raw materials: 80-85% of white gourd, 8-15.5% of soybean, 0.5-1.5% of ginger, 1-2.5% of hot pepper, 1-1.5% of chive, 1-1.5% of edible salt and 1-1.5% of edible white sugar, and the preparation process comprises the following steps:

s1: selecting and processing raw materials, cleaning wax gourd, peeling, removing core, slicing for later use, cleaning soybeans, selecting soybeans with full particles, no worm damage and no empty shells, drying for later use, cleaning ginger, hot pepper and chive, slicing and cutting into sections for later use respectively;

s2: steaming at constant temperature, and placing sliced fructus Benincasae and semen glycines in steamer respectively;

s3: cooling and cutting, namely airing and cooling the steamed wax gourd, and cutting wax gourd slices to separate soft pulp parts on the inner sides of the wax gourd slices for later use;

s4: mixing pulp and shell with semen glycines, rhizoma Zingiberis recens, herba Alii Fistulosi and Capsici fructus, respectively, adding edible salt and edible white sugar, and mixing;

s5: and respectively fermenting and storing the melon pulp and the melon shell, and mixing after fermentation is finished to prepare the pickled wax gourd.

Preferably, in S1 of the white gourd pickle making process: peeling and coring white gourd, cutting the white gourd into slices with the thickness of 1cm and the length of 5cm, mixing the sliced white gourd with edible salt, salting, then drying, and sucking the moisture of the white gourd.

Preferably, in S2 of the white gourd pickle making process: placing the white gourd and the soybeans with the water drained off into a constant-temperature steamer, and steaming for 20min at the temperature of 110-120 ℃;

before the steaming process, 0.5% of ginger and hot pepper are added between the white gourd and the soybean, and 0.8% of edible salt and edible white sugar are added, and the mixture is steamed and boiled after being mixed.

Preferably, in S3 of the white gourd pickle making process: taking out the wax gourd and the soybeans after the cooking is finished, cooling to room temperature, separating the wax gourd slices, cutting the wax gourd slices along the inner diameter by 3cm to obtain a melon pulp part, storing the melon pulp part and the melon shell part respectively, and comprehensively crushing the melon pulp to obtain the melon pulp sauce.

Preferably, in S4 of the white gourd pickle making process: mixing melon pulp and melon shell with soybean, ginger, chive and pepper in two containers, namely a melon pulp storage tank and a melon shell storage tank, respectively, and adding edible salt and edible white sugar for mixing;

the soybean, the ginger, the chive and the hot pepper are put into the melon pulp storage tank, the ginger, the chive and the hot pepper are put into the melon shell storage tank, and the edible salt and the edible white sugar which are equal in amount are respectively put into the melon pulp storage tank and the melon shell storage tank for fermentation.

Preferably, in S5 of the white gourd pickle making process: and respectively performing sealed fermentation on the melon pulp storage tank and the melon shell storage tank for 3-5 days to respectively prepare the wax gourd sauce and the wax gourd slices, mixing the wax gourd sauce and the wax gourd slices according to the proportion of 3:1, and canning.

Compared with the prior art, the invention has the beneficial effects that: according to the invention, the melon pulp and the melon shell of the wax gourd slice are separated, and are respectively pickled and fermented to respectively prepare the wax gourd sauce and the wax gourd pickled blocks, after fermentation and pickling are finished, the wax gourd sauce and the wax gourd pickled blocks are mixed, so that the wax gourd sauce has soft mouthfeel, and the wax gourd pickled blocks have crisp and tasty mouthfeel, have better edible flavor, and can meet consumers with different taste requirements.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "front", "rear", "both ends", "one end", "the other end", and the like indicate orientations or positional relationships only for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "connected," and the like are to be construed broadly, such as "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

The invention provides six embodiments:

example one

A pickled wax gourd and its preparing process are disclosed, which are prepared from the following raw materials: 80-85% of white gourd, 8-15.5% of soybean, 0.5-1.5% of ginger, 1-2.5% of hot pepper, 1-1.5% of chive, 1-1.5% of edible salt and 1-1.5% of edible white sugar, and the preparation process comprises the following steps:

s1: selecting and processing raw materials, cleaning wax gourd, peeling, removing core, slicing for later use, cleaning soybeans, selecting soybeans with full particles, no worm damage and no empty shells, drying for later use, cleaning ginger, hot pepper and chive, slicing and cutting into sections for later use respectively;

s2: steaming at constant temperature, and placing sliced fructus Benincasae and semen glycines in steamer respectively;

s3: cooling and cutting, namely airing and cooling the steamed wax gourd, and cutting wax gourd slices to separate soft pulp parts on the inner sides of the wax gourd slices for later use;

s4: mixing pulp and shell with semen glycines, rhizoma Zingiberis recens, herba Alii Fistulosi and Capsici fructus, respectively, adding edible salt and edible white sugar, and mixing;

s5: and respectively fermenting and storing the melon pulp and the melon shell, and mixing after fermentation is finished to prepare the pickled wax gourd.

The watermelon pulp and the shell of the wax gourd slice are separated, and are respectively pickled and fermented to respectively prepare a wax gourd sauce and a wax gourd pickled block, after fermentation and pickling are finished, the wax gourd sauce and the wax gourd pickled block are mixed, the taste of the wax gourd sauce is soft, the taste of the wax gourd pickled block is crisp and tasty, the wax gourd pickled block has better edible flavor, and consumers with different taste requirements can be met.

Example two:

in S1, the white gourd pickle making process is based on: peeling and coring white gourd, cutting the white gourd into slices with the thickness of 1cm and the length of 5cm, mixing the sliced white gourd with edible salt, salting, then drying, and sucking the moisture of the white gourd.

Example three:

in S2, the white gourd pickle making process is based on: placing the white gourd and the soybeans with the water drained off into a constant-temperature steamer, and steaming for 20min at the temperature of 110-120 ℃;

before the steaming process, 0.5% of ginger and hot pepper are added between the white gourd and the soybean, and 0.8% of edible salt and edible white sugar are added, and the mixture is steamed and boiled after being mixed.

Example four:

in S3, the white gourd pickle making process is based on: taking out the wax gourd and the soybeans after the cooking is finished, cooling to room temperature, separating the wax gourd slices, cutting the wax gourd slices along the inner diameter by 3cm to obtain a melon pulp part, storing the melon pulp part and the melon shell part respectively, and comprehensively crushing the melon pulp to obtain the melon pulp sauce.

Example five:

in S4, the white gourd pickle making process is based on: mixing melon pulp and melon shell with soybean, ginger, chive and pepper in two containers, namely a melon pulp storage tank and a melon shell storage tank, respectively, and adding edible salt and edible white sugar for mixing;

the soybean, the ginger, the chive and the hot pepper are put into the melon pulp storage tank, the ginger, the chive and the hot pepper are put into the melon shell storage tank, and the edible salt and the edible white sugar which are equal in amount are respectively put into the melon pulp storage tank and the melon shell storage tank for fermentation.

Example six:

in S5, the white gourd pickle making process is based on: and respectively performing sealed fermentation on the melon pulp storage tank and the melon shell storage tank for 3-5 days to respectively prepare the wax gourd sauce and the wax gourd slices, mixing the wax gourd sauce and the wax gourd slices according to the proportion of 3:1, and canning.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.