Preparation method for pickling radishes containing natural pigment and fruit fragrance

A technology of natural pigment and production method, which is applied in the production field of pickled radish containing natural pigment and fruity aroma, can solve the problems of unsatisfactory safety and stability, nutritional function, diverse and harmonious taste, fragrance, etc., and achieve the confidence of increasing food safety, Elimination of cholesterol and the effect of inhibiting carcinogens

Inactive Publication Date: 2010-01-06
韩洸雄
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AI Technical Summary

Problems solved by technology

[0009] The problems of the above-mentioned Korean registered patents No. 10-0342841 and No. 10-0807733 are that they cannot satisfy all the requirements of safety, stability, nutritional function, diverse and harmonious taste, and fragrance.

Method used

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  • Preparation method for pickling radishes containing natural pigment and fruit fragrance

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Embodiment

[0088] Example: Pickled radishes containing natural pigments and fruit aromas made according to the present invention. Including steps:

[0089] 101. Put 100kg of washed radishes (same as Japanese radishes) into the ripening container, sprinkle 20kg of refined salt, and ripen in the ripening room at 20°C for 60 days to make salted radishes, and then put them in purified water for washing , And then use a cutting machine to cut according to the thickness of 3mm, and then put it into a container with purified water soaked until the salinity drops to 8%.

[0090] 102. Add cellulase to the purple sweet potato, put it in an environment of 35°C and pH 4 for enzymatic decomposition for 6 hours, then heat to 80°C, filter with a filter, and concentrate it with a vacuum concentrator The powder cake content is 20%, and then it is crushed with a powder dryer to produce the natural coloring agent of purple sweet potato.

[0091] Add 96.74kg of purified water, 1.01kg of vinegar, 0.95kg of alcoho...

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Abstract

The invention provides a preparation method for pickling radishes containing natural pigment and fruit fragrance. Working procedures of desalting pickled radishes after cleaning and cutting off the pickled radishes, dipping the desalted radishes into seasoning liquid with the addition of the natural pigment and the fruit fragrance to cure the radishes, and the like ensure that the radishes prepared by the method are different from ordinary radishes with the addition of artificial edible pigment. The natural pigment is added to the radishes, which can not only increase the confidence of consumers in food security, but also give the nutrient function of the natural pigment and various colors to the radishes. The addition of various and blending tastes and the fragrance ensures that all people regardless of age and sex can like the radishes.

Description

Technical field [0001] The invention relates to the technical field of pickled radishes, in particular to a method for preparing pickled radishes containing natural pigments and fruity aromas. Background technique [0002] Radish belongs to the Brassicaceae family (Brassicaceae). It is a one-year or two-year-old plant. It is divided into many types according to its root shape (spherical, square, long tube), color (white, pink, red, purple, black), and size. It is rich in nutrients such as vitamins B and C. Even when you feel a full stomach, it has very few calories. It is a very effective diet food. [0003] Radish is called "radish" in Chinese medicine. Because its roots are rich in amylase, it is used as a natural digestive agent. In addition, because it is rich in dietary fiber and water, it can improve the function of probiotics in the intestine and promote the excretion of waste from the body. Prevent constipation. [0004] Although it is not known exactly when radishes were g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23B7/10A23B7/153A23B7/154A23L1/275A23L1/29A23L5/43
Inventor 韩洸雄
Owner 韩洸雄
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