Bottled, canned or bagged salted and fermented radish with raw juice soup and preparation method thereof

A technology of radish and soup, which is applied in the field of pickled food and processing, can solve the problems of increasing costs, and achieve the effects of reducing pollution, reducing costs, and saving consumption

Inactive Publication Date: 2012-02-01
兰溪市桃花雨粮蔬专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of seasoning liquid does not have the flavor of fermented radish at all, and the preparation of soup also increases the cost

Method used

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  • Bottled, canned or bagged salted and fermented radish with raw juice soup and preparation method thereof
  • Bottled, canned or bagged salted and fermented radish with raw juice soup and preparation method thereof

Examples

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Embodiment 1

[0019] Such as figure 1 As shown in , first, select small radishes with no rot, mildew, black heart, insect spots, no damage on the surface, about 5-10 cm in length and 1-2.5 cm in diameter as pickling raw materials, clean them, and drain the surface water Standby; the second step is initial pickling, which is essentially a process of fermenting by using the beneficial microorganisms on the surface of the radish. According to research, the surface of radishes is mainly composed of lactic acid bacteria, and there are also wild yeast, acetic acid bacteria, bacteria, etc. Therefore, the method of initial pickling with low salt and adding water is better, with relatively low salt and rich water It is beneficial to the reproduction and fermentation of microorganisms, and can accelerate the fermentation speed. Specifically, pour the radish into the pickling pool, cover it with a bamboo grate, press the radish on the grate with a heavy object, and add pickled radish with a salt cont...

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Abstract

The invention relates to bottled, canned or bagged salted and fermented radish with raw juice soup and a preparation method thereof, and the bottled, canned or bagged salted and fermented radish comprises radish, spices, seasonings, the soup, potassium sorbate or sodium benzoate and the like, wherein the soup is salt solution or saltwater brine filtered solution formed by filtering fermentation broth for salting and fermenting the radish and removing impurities and microbial thalli or mixed solution of the two. The preparation process is as follows: selecting the radish; performing low-salt welt salting; sealing and dry-salting; making the saltwater brine filtered solution; selecting, cutting and classifying; filling the saltwater brine filtered solution and the like; and sealing and packaging. Low-salinity salting solution is used for preliminary salting, thereby accelerating the fermentation speed and shortening the preliminary salting time; the salting solution is recycled as the saltwater brine filtered solution, thereby saving the using quantity of common salt and water; the re-salting adopts the dry-salting way, a plastic thin film is further used for isolating from air, and liquid is further used for sealing and compacting, thereby completing isolating the radish from the air and being capable of salting the radish for a long time without deterioration; and the saltwater brine filtered solution is used for replacing the seasoning soup in a finished product, thereby not only keeping the natural flavor of the salted radish, but also reducing the cost and reducing the environmental pollution caused by wastewater discharge.

Description

technical field [0001] The invention belongs to the technical field of pickled food and processing, in particular to a bottle, can and bag of salted fermented radishes with original juice soup and a preparation method. Background technique [0002] Radish is a popular vegetable variety that is commonly eaten in the north and south regions of my country, and is cultivated all over the country. Especially in rural areas, every household has planted it, and it is easy to cultivate and has high yield. Radishes are mainly on the market in autumn and winter, but because of their high yields, they can’t be eaten, and the rural commodities are not in smooth circulation, often causing rot losses. Therefore, processing and pickling into various dried products and pickled radishes is an effective way to prolong the storage and eating time of radishes. Way. Salted and fermented water radish is especially popular because it is easy to pickle and has a crisp and refreshing taste. Howev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 童秋法鲍银堂程皓
Owner 兰溪市桃花雨粮蔬专业合作社
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