Preparation method of foodstuff toning sauce and foodstuff toning sauce

Abstract

The invention discloses a preparation method of foodstuff toning sauce and foodstuff toning sauce prepared by the method. The foodstuff toning sauce comprises the following compositions by weight percentage: 1 to 5 percent of red radish pigment, 0.1 to 3 percent of well salt, and the balance of moisture, pectin and the like contained in red-core radish. The preparation method comprises the following steps: cleaning, washing, airing, pulping, residue-juice separation and centrifugation; extracting raw juice from the red-core radish and heating the raw juice to boil for sterilization; depositing and extracting clear solution in the surface layer; and carrying out secondary ultrahigh temperature instant sterilization for the extracted clear solution and the like. The foodstuff toning sauce ensures more convenient and quicker toning of foodstuff such as pickled vegetables, and also makes it possible to apply the tradition of bloating red pickled vegetables by means of long-term large-scale transportation and large-scale popularization and application of the red-core radish in other foodstuff; moreover, the preparation method and the foodstuff toning sauce make the large-area commercial planting of the red-core radish possible, thereby creating a new way for the agricultural industrialization development of a national characteristic agricultural product, namely the red-core radish.

Description

technical field [0001] The invention relates to a food coloring sauce and a preparation method thereof, belonging to the technical field of food additive processing. Background technique [0002] The red heart radish (also known as rouge radish) with natural red pigment inside and outside, miraculously only grows in Fuling, where the Yangtze River and Wujiang River meet. The natural pigment of radish can be used to soak vegetables to turn it red, which is a very beautiful carmine color, and is an important raw material for making kimchi water. However, the research on extracting red pigment from rouge radish is difficult to pass due to the complicated process, which will not only greatly increase the cost of users, but also is inconvenient to use. At present, the patent applications such as the invention or application invention of red radish applied in China are all aimed at directly extracting red pigment from radish or taking the method of extracting red pigment as the u...

AI Technical Summary

Problems solved by technology

In this traditional method, the masses usually buy red radishes from the market, wash and dry them, and then add them to the kimchi jar to prepare the color of other kimchi in the jar. Kimchi, the disadvantage of this method is more obvious

It is time-consuming and labor-intensive for individuals to buy and clean red radishes. Today, the pace of life is getting faster and faster, and it is difficult to adapt to the needs of modern life; the tap water in existing cities generally contains bleaching powder. In this case, the red radish after cleaning The storage time is very short, and it has a certain impact on the flavor of the pickled (soaked) kimchi; the red radish has a short storage time after harvest (generally, the natural storage time after unearthed is no more than one month), and it is very perishable and cannot be stored remotely. Transportation and long-term storage; it is difficult to popularize and sell carmine red radish on a large scale; during the pickling process of red radish, the red pigment of red radish seeps out slowly, making it very difficult to produce fast and large-scale pickles that are red inside and outside; Due to the limitations of the above reasons, it is difficult to carry out commercial planting of red radish on a large scale, and it is impossible to form economies of scale

[0004] At the same time, in the production process of snack foods such as soaked chicken feet, the bright red color can often arouse the appetite of diners. In the existing food coloring technology, methods such as adding artificial coloring are often used for coloring, and the method of adding coloring First, the cost is more expensive, and second, the artificial coloring is synthetic, which is not good for the health of the eaters