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Making method of iced pickled radishes

A production method and ice-sour technology, applied in the field of food processing technology, can solve the problems of insufficient fragrance and poor taste, and achieve the effect of sweet, sour and crispy

Inactive Publication Date: 2010-11-10
徐峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sour radish made by the former method is generally too sour, soft, and poor in taste. Although the sour radish obtained by the latter method is crisper, it is not fragrant enough and has a poor taste.

Method used

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  • Making method of iced pickled radishes
  • Making method of iced pickled radishes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1, referring to the accompanying drawings, consists of two major steps of preparing old brine and quickly pickling white radish, specifically:

[0016] (1) To prepare old brine, put the following raw materials by weight into an airtight container together with cold boiled water and marinate for 5 to 10 days before use:

[0017] 500-1000 parts of carrot, 20-25 parts of ginger, 3-5 parts of red pepper, 20-25 parts of garlic, 8-10 parts of star anise, 8-10 parts of fennel, 40-60 parts of rock sugar, 2-3 parts of salt ;

[0018] The amount of cold boiled water is just to submerge the raw materials put into the container after the above-mentioned mixing;

[0019] (2) Pickled white radish, put sliced, stripped or shredded white radish with old salt water, cold boiled water, and ice cubes in an airtight container according to the following proportions by weight and marinate for 5 to 24 hours before eating : 40-60 parts of white radish, 20-30 parts of old brine, 20...

Embodiment 2

[0020] Embodiment 2: referring to the accompanying drawings, it consists of two major steps of preparing old brine and quickly pickling white radish, specifically:

[0021] (1) To prepare old brine, put the following raw materials by weight into an airtight container together with cold boiled water and marinate for 5 to 10 days before use:

[0022] 500-1000 parts of carrot, 20-25 parts of ginger, 3-5 parts of red pepper, 20-25 parts of garlic, 8-10 parts of star anise, 8-10 parts of fennel, 40-60 parts of rock sugar, 2-3 parts of salt , Zanthoxylum bungeanum 0.1~0.3 parts;

[0023] The amount of cold boiled water is just to submerge the raw materials put into the container after the above-mentioned mixing;

[0024] (2) Pickled white radish, put sliced, stripped or shredded white radish with old salt water, cold boiled water, and ice cubes in an airtight container according to the following proportions by weight and marinate for 5 to 24 hours before eating : 40-60 parts of wh...

Embodiment 3

[0025] Embodiment 3: referring to the accompanying drawings, it consists of two major steps of preparing old brine and quickly pickling white radish, specifically:

[0026] (1) To prepare old brine, put the following raw materials by weight into an airtight container together with cold boiled water and marinate for 5 to 10 days before use:

[0027] 500-1000 parts of carrot, 20-25 parts of ginger, 3-5 parts of red pepper, 20-25 parts of garlic, 8-10 parts of star anise, 8-10 parts of fennel, 40-60 parts of rock sugar, 2-3 parts of salt , Zanthoxylum bungeanum 0.1-0.3 parts, red dates 15-20 parts;

[0028] The amount of cold boiled water is just to submerge the raw materials put into the container after the above-mentioned mixing;

[0029] (2) Pickled white radish, put sliced, stripped or shredded white radish with old salt water, cold boiled water, and ice cubes in an airtight container according to the following proportions by weight and marinate for 5 to 24 hours before eati...

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Abstract

The invention provides a making method of iced pickled radishes. The making method comprises the following steps of: firstly, together putting cold boiled water and the following materials in parts by weight: 500-1000 parts of red radishes, 20-25 parts of old ginger, 3-5 parts of chilli, 20-25 parts of garlic, 8-10 parts of aniseed, 8-10 parts of fennel, 40-60 parts of crystal sugar, 2-3 parts of salt, 0.1-0.3 part of pepper, 15-20 parts of jujube and 10-15 parts of medlar into a sealed container to pickle for 5-10 days and obtain old brine; and pickling the following materials in parts by weight: 20-30 parts of old brine, 20-30 parts of cold boiled water, 20-30 parts of ice blocks and 40-60 parts of white radishes for 5-24 h so as to be edible. The pickled radishes made by adopting the technical scheme of the invention are fragrant, sweet, sour and crisp, have the efficacy of stimulating the appetite, strengthening the spleen, sobering up and refreshing the mind, and therefore, become a very popular dish of flavor pickle well with rice on dining tables.

Description

technical field [0001] The invention belongs to the technical field of food processing technology, and in particular relates to a preparation method of chilled sour radish. Background technique [0002] Sour radish has the effect of promoting body fluid and appetizing. It is a common pickle on the table. It is often used to adjust the taste or as a side dish after eating greasy fish and other dishes. The practice of traditional sour radish is basically the same as that of ordinary kimchi. It is usually pickled in a pottery airtight container. In addition to radish, the main raw materials are salt, pepper, star anise, pepper, sorghum liquor, rock sugar, etc. Radish is also often mixed with other pickles. Green vegetables such as Chinese cabbage, celery, etc. are soaked together, so that the obtained sour radish has a complex fragrance. When it needs to be eaten, it is taken from the pickle jar, and new radish is added to the jar at any time. Another method of sour radish is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCY02A40/90
Inventor 徐峰
Owner 徐峰
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