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Process for producing novel salting zymolysis radish

A radish, a new type of technology, applied in food preparation, acid preservation of fruits/vegetables, climate change adaptation, etc., can solve the problems of insufficient taste, crispness and aroma, low product quality, and low added value of products. Bright color, crisp taste and low equipment requirements

Inactive Publication Date: 2008-02-27
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, from the perspective of modern people's consumption, these radish products all belong to traditional products with a long history. It needs to be cooked before it can be eaten as a dish, so the crispness and aroma of the taste are not enough, which is not in line with the requirements of modern consumption on the comprehensive quality of products and the value orientation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Material: radish: produced in autumn and winter, commercially available large radish varieties;

[0021] Rice bran or bran: from rice mills

[0022] Red yeast rice: Yiwu Danxi red yeast wine factory

[0023] Protein sugar: Shenzhen Lang's protein sugar (50 times)

[0024] A preparation method of a novel salted fermented radish is completed through the following process steps:

[0025] (1) Raw material selection of radish: large and whole radishes that are solid in late autumn or winter, have no pest spots, no damage, smooth surface, high quality, delicious, 40cm-60cm in length, 4cm-6cm in diameter, and uniform in size, are used as raw materials. Clean, drain and set aside;

[0026] (2) First pickling: Prepare the radish and salt in step (1) according to the weight of 100 kg: 6 kg; first sprinkle a small amount of water and salt on the bottom of the pickling container, and then sprinkle a layer of salt on a layer of radish until marinated until Stop at the 4 / 5 part o...

Embodiment 2

[0032] A preparation method of a novel salted fermented radish is completed through the following process steps:

[0033] (1) Raw material selection of radish: large and whole radishes that are solid in winter, have no pest spots, no damage, smooth surface, high quality, delicious, 40cm-60cm in length, 4cm-6cm in diameter, and uniform in size, are selected as raw materials. , Drain and set aside;

[0034] (2) First pickling: Prepare the radish and salt in step (1) according to the weight of 100 kg: 6.5 kg; first sprinkle a small amount of water and salt on the bottom of the pickling container, and then sprinkle a layer of salt on a layer of radish until marinated until Stop at the 4 / 5 part of the container, sprinkle about 30% of the reserved salt as surface salt on the top layer, and then press 200 kg of stones on the top layer to accelerate the osmosis and dehydration of the radish; marinate for 2.5 days, and dehydration accounts for about 100% of the total amount of radish. ...

Embodiment 3

[0040] A preparation method of a novel salted fermented radish is completed through the following process steps:

[0041] (1) Raw material selection of radish: large and whole radishes that are solid in winter, have no pest spots, no damage, smooth surface, high quality, delicious, 40cm-60cm in length, 4cm-6cm in diameter, and uniform in size, are selected as raw materials. , Drain and set aside;

[0042](2) First pickling: Prepare the radish and salt in step (1) according to the weight of 100 kg: 7 kg; first sprinkle a small amount of water and salt on the bottom of the pickling container, and then sprinkle a layer of salt on a layer of radish until marinated until Stop at the 4 / 5 part of the container, sprinkle about 30% of the reserved salt as surface salt on the top layer, and then press 200 kg of stones on the top layer to accelerate the osmosis and dehydration of the radish; marinate for 2 days, dehydration accounts for about 100% of the total amount of radish. Stop whe...

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PUM

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Abstract

The invention discloses a making method of new-typed salted ferment radish in the salted ferment food technical domain, which comprises the following steps: pickling firstly and secondly; cleaning to remove impurity; dispensing the ferment flavoring agent with 3-5% rice bran or bran, 0-5% Monascus color, 0. 5-1% gourment powder, 0. 06-0. 14% citric acid, 4-6% refined granulated sugar and 0. 08-0. 12% albumen candy; fermenting the radish for 30-40d in the autumn and winter naturally. The invention has natural beauty with gold or light red color, thick flavour, rich nourishment and crisp taste and instant eating, which can be preserved under low temperature in the vacuum package for a long time with widely developing prospect.

Description

technical field [0001] The invention relates to the technical field of salted fermented food, in particular to a preparation method of a novel salted fermented radish. Background technique [0002] Vegetable pickled products are the oldest and most traditional vegetable processing products in my country, and they are also indispensable important non-staple foods in people's daily life. Among them, pickled radish is one of the processed products with the largest output, the largest variety and the widest edible population in my country's vegetable pickled products. There are many processed pickled radish products in our country, such as Zhejiang Xiaoshan dried radish, which not only has a long history but also enjoys a high reputation both at home and abroad. However, from the perspective of modern people's consumption, these radish products all belong to traditional products with a long history. It can be eaten as a dish after necessary cooking treatment, so the crispness ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23B7/10A23B7/157A23L19/20
CPCY02A40/90
Inventor 沈国华刘大群孙田林陈黎洪肖朝耿
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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