Preparation method for carmine radish and prepared product

A technology of rouge radish and radish sauce, which is applied in the field of food processing, can solve the problems of poor utilization of resources, few types of products, and loss of nutrition, etc., and achieve the goal of improving utilization rate and added value, enriching the market, and low sugar content Effect

Inactive Publication Date: 2013-06-05
阳晖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing of rouge radish is mainly pickled into kimchi, processed into dried rouge radish and extracted from rouge radish red pigment. There are few and single types of products, and the resources are not well utilized.
In addition, during the pickling process, most of the water-soluble nutrients in rouge radishes are dissolved in water, and although the flavor of the product is beautiful, the nutrients are seriously lost

Method used

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  • Preparation method for carmine radish and prepared product
  • Preparation method for carmine radish and prepared product
  • Preparation method for carmine radish and prepared product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, the ratio of raw and auxiliary materials of rouge radish sauce and the optimization of preparation condition parameters

[0019] Raw materials: rouge radish, kudzu root, white sugar, salt, citric acid, xanthan gum.

[0020] Preparation method: a. Preparation of rouge radish pulp: select fresh rouge radishes that are nine-ripe, with dense and crisp tissue, no bran core, no germination, and no pests and diseases, wash with water, and cut into about 1cm 3 For large or small blocks, add water equivalent to 0.5 times the weight of rouge radish, heat to boil, remove foam, let it cool, and beat it into a homogenate with a homogenizer to obtain rouge radish pulp. The purpose of adding water and precooking before beating is mainly to soften the tissue of rouge radish and indirectly exhaust it to remove the peculiar smell of rouge radish;

[0021] b. Preparation of kudzu root pulp: select fresh kudzu root that is nine-ripe, mildew-free, and moth-eaten, wash with...

Embodiment 2

[0085] Embodiment 2, the preparation of rouge radish sauce (with rouge radish and kudzu root as main raw materials)

[0086] Raw materials: rouge radish, kudzu root, white sugar, citric acid, salt, xanthan gum.

[0087] Preparation method: a. Preparation of rouge radish pulp: select fresh rouge radishes that are nine-ripe, with dense and crisp tissue, no bran core, no germination, and no pests and diseases, wash with water, and cut into about 1cm 3 For large or small lumps, add water equivalent to 0.5 times the weight of rouge radish, heat to boil, remove foam, let cool, beat with a homogenizer at a speed of 8000r / min for 3 minutes, and obtain rouge radish slurry;

[0088] b. Preparation of kudzu root pulp: select fresh kudzu root that is nine-ripe, mildew-free, and moth-eaten, wash with water, and cut into about 1cm 3 block size, add water equivalent to 1.2 times the weight of kudzu root, beat with a homogenizer at a speed of 9000r / min for 3 minutes, filter with gauze to...

Embodiment 3

[0091] Embodiment 3, the preparation of rouge radish sauce (with rouge radish and yam as main raw materials)

[0092] Raw materials: rouge radish, yam, white sugar, citric acid, salt, xanthan gum.

[0093] Preparation method: a. Preparation of rouge radish pulp: select fresh rouge radishes that are nine-ripe, with dense and crisp tissue, no bran core, no germination, and no pests and diseases, wash with water, and cut into about 1cm 3 For large or small lumps, add water equivalent to 0.5 times the weight of rouge radish, heat to boil, remove foam, let cool, beat with a homogenizer at a speed of 8000r / min for 3 minutes, and obtain rouge radish slurry;

[0094] b. Preparation of yam pulp: select fresh yams that are nine-ripe, mildew-free, and moth-eaten, wash with water, and cut into about 1cm 3 For large or small lumps, add water equivalent to 1.2 times the weight of yam, beat with a homogenizer at a speed of 9000r / min for 3 minutes, filter with gauze to remove coarse fibe...

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Abstract

The invention discloses a preparation method for carmine radish and a prepared product. The preparation method comprises the following steps of: adding water 0.5 times the weight of carmine radish after cleaning and cutting up the fresh carmine radish; heating the mixture until boiling, removing the floating foam, cooling and making the mixture to be uniform serosity to prepare carmine radish serosity; adding water 1.2 times the weight of radix puerariae or Chinese yam after cleaning and cutting up the fresh radix puerariae or Chinese yam, making the mixture to be uniform serosity, removing crude fibre by filtering, and collecting the filtrate to prepare the radix puerariae serosity or Chinese yam serosity; uniformly mixing the carmine radish serosity with the radix puerariae serosity or Chinese yam serosity in the ratio by weight of 11 to 15: 9 to 15, adding in white granulated sugar, salt, citric acid and xanthan gum which can be respectively 40-60%, 0.6-0.9%, 0.16-0.22% and 0.1-0.4% of the weight of the sauce, uniformly stirring the mixture for dissolution, equalizing, concentrating and sterilizing the mixture to prepare the carmine radish sauce. According to the invention, notonly the nutritional value and health-care effects of the carmine radish and the radix puerariae or Chinese yam are integrated, but also the carmine radish sauce is more beautiful in colour, fine andsmooth in mouth-feel, moderate in sweet and sour, low in sugar content. Moreover, the materials are cheap and easy to obtain, and the preparation method is simple and easy, a special device is not needed, and no preservative is added.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing sauce and a product prepared by the method. Background technique [0002] Rouge radish, also known as Fuling red heart radish, is a biennial vegetable crop belonging to the Cruciferous radish family. It is a local variety in Fuling District, Chongqing City. It is mainly produced in Fuling, and it is also cultivated in neighboring counties and cities, Yunnan, Guizhou, Sichuan and other places. However, except for Fuling, the place of origin, the rouge radishes grown in other areas will be partially or completely whitened, and it is difficult to obtain rouge radishes that are completely red inside and outside. Rouge radish bolts late and is not easy to bran heart; it is cold-resistant, relatively heat-resistant, resistant to storage and transportation, not resistant to waterlogging, and has strong disease resistance. Its fleshy roots are nearly gourd-shaped, a f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/068A23L1/09A23L21/15
Inventor 阳晖李昌满孙海燕朱小兵梁晨谢小丽张月巧王维崔世博
Owner 阳晖
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