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Preparation method of sliced radish salad

A technology of radish and water, applied in the processing field of radish, can solve the problems of no longer crisp, unhealthy, affecting the original taste of fresh radish, etc., and achieve the effect of long shelf life and good heat permeability

Inactive Publication Date: 2013-09-04
刘志刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong seasonality of radish, it is difficult to maintain its fresh and crisp taste after the season
In order to prolong the eating time, some are made into pickled radish, radish powder, radish juice, etc.; this seriously affects the original taste of fresh radish, which is no longer fresh and crisp; moreover, the processed radish contains certain chemical additives. Or nitrite, etc., is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0024] (1) Raw material selection: choose fresh radishes with good freshness, regular shape and diameter within 9cm;

[0025] (2) Cleaning: Wash the surface of the selected radish, wash off the soil on the surface, and cut off the roots at both ends;

[0026] (3) Peeling: Peel the cleaned radish, remove the discolored parts, and store in clean water;

[0027] (4) Cut into pieces: cut the peeled radish into 2cm thick radish pieces, specific cutting method: 1. For those with a diameter less than 6cm, take the center of the radish diameter as the standard, divide it into four equal parts, and then cut along the length direction according to the 2cm thickness Cut into radish pieces; 2. For those with a diameter of 6~7cm, divide them into 6 parts (60 degrees); 3. For those with a diameter of more than 7cm and less than 9cm, divide them into 8 parts (45 degrees);

[0028] (5) Hardening treatment: First prepare a calcium lactate soup with a mass concentration of 0.5% (that is, calci...

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PUM

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Abstract

The invention discloses a preparation method of a sliced radish salad. The preparation method comprises the following preparation steps: selecting raw materials, cleaning, peeling, slicing and performing hardening treatment: firstly preparing a calcium lactate soup with the mass concentration of 0.2-0.6% by adding water in calcium lactate, then heating the soup to 65-70 DEG C, and placing the sliced radish in the step (4) in the calcium lactate soup with the weight ratio of the radish to the soup of 1:(1.5-3); slowly stirring and maintaining the temperature of the soup to be 60-65 DEG C for 0.5-1.5 hours; performing water cooling and blanching; metering and performing vacuum packing: adopting a high-temperature resistant plastic bag for vacuum packing after mixing the radish with water according to a weight ratio of 1:(1.2-1.5); detecting by using a metal detector; sterilizing: sterilizing at 115-130 DEG C for 20-40 minutes; and cooling and performing sampling inspection. The sliced radish salad has the advantages of being fresh and crisp in taste, long in shelf life without seasonal restrictions, green, environment-friendly and purely natural.

Description

technical field [0001] The invention relates to the technical field of radish processing, in particular to a preparation method of clear water radish. Background technique [0002] Radish (also known as Qingshou in Japan), is native to my country and is cultivated in various places. There are many varieties, such as red radish, green radish, white radish, water radish and Xinxinmei. The roots are edible and are one of the main vegetables in my country. Radish contains a variety of trace elements that can induce the body's own production of interferon, which can enhance the body's immunity and inhibit the growth of cancer cells, which is of great significance for preventing and fighting cancer. The mustard oil and dietary fiber in radish can promote gastrointestinal motility and help discharge waste from the body. Eating carrots often can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00
Inventor 钱德康钱春萍
Owner 刘志刚