| 摘要 |
PURPOSE: A production method of health functional pickled melon is provided to offer a dual effect both as food and as a medicine, anti-oxidant activity in the human body, and an anti-diabetic effect. CONSTITUTION: Salt water is mixed with a stevia extract. Melon is dipped in the salt water for salting. The salted melon is washed and compressed. The salted melon is pickled in a spice vinegar solution, and sealed and aged. The melon is salted in the salt water obtained by mixing 10-20% (w/v) salinity salt water and 10-30% (v/v) of stevia extract. The melon is salted in 1-5 times the amount of stevia mixed salt water for 20-24 hours. The stevia extract is obtained by adding 30-50% (w/v) of fresh stevia leaves or 10-30% (w/v) of dried stevia leaves in water, boiling the leaves for 1-2 hours for extracting, and filtering with a filter. [Reference numerals] (AA) Separating flesh from melon; (BB) Cutting unripe melon with a weight greater than 60-120 g in half for obtaining flesh; (CC) Stevia water extract; (DD) Producing the stevia extract (based on 10 L) : 2 kg of dried stevia leaves (or 4 kg of fresh stevia leaves) are inserted into 10L of water, and boiled for an hour at 100°C; (EE) Producing melon salting water; (FF) Producing stevia salt water (based on 1 L) : 1.5 times more than the total amount of melon. adding 100 g of salt (100 g of sugar, 100 ml of stevia extract); (GG) Salting melon in the salting water; (HH) Salting melon in the stevia salt water: salting the melon for 22 hours(salt water 1.5 times more than the specimen); (II) Washing the salted melon; (JJ) Washing method: washing the melon with clear water for 1-2 times, and inserting into an onion net; (KK) Dehydrating the salted melon; (LL) Inserting the onion net into a dehydration container, and dehydrating by using 6-10 times the amount of pressure; (MM) Preparing pickling vinegar water; (NN) Melon pickling method: producing the vinegar water by a pickling vinegar water producing method (more than 2 times the amount of salted melon); (OO) Inserting the pickled melon into a container; (PP) Inserting the pickled melon into a glass container, pouring the 2 times of pickling vinegar water before sealing, and sterilizing the container for 1 minute at 60°C; (QQ) Aging and obtaining products of the pickled melon; (RR) Aging the pickled melon (storing for 1 month): aging in a cool shaded space for a month (18°C), and selling in the container (not opening the container) |
