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Preparation method of low-salt white dried turnip pickle

A technology of dried white radish and its production method, which is applied in the field of food processing, can solve the problems of environmental pollution, inferior flavor and quality, and high salt content, and achieve the effects of low comprehensive cost, convenient eating, and simple production process

Inactive Publication Date: 2013-01-30
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally salted or salt-dehydrated dried radishes have high water content and high salt content, and the flavor and quality are not as good as traditional air-dried (dehydrated) dried radishes, especially the desalination wastewater during processing will cause environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Select fresh and clean white radishes without pests and diseases, cut off the leaves, fibrous roots and tail roots, cut the white radishes into 1.5-2cm thick slices with a knife, and dry them in a ventilated and sunny place, pay attention to shade and rain, Do not expose to the sun, turn it regularly, and make dried white radish after drying;

[0016] (2) Put the dried white radish prepared in step (1) into a stainless steel tank after weighing, add tap water, the weight ratio of dried white radish to tap water is 1:10, and soak for 12 to 24 hours at room temperature. hours; then take it out, dehydrate it with a dehydrator, and cut it into diced shapes of about 1cm3 with a vegetable cutter;

[0017] (3) Weigh the diced white radish prepared in step (2) and put it into a mixing tank, add seasoning at the same time, mix and stir to obtain dried low-salt white radish pickles; the weight ratio of seasoning to diced white radish is chili oil 8%, salt 7%, monosodium glut...

Embodiment 2

[0021] (1) Select fresh and clean white radishes without pests and diseases, cut off the leaves, fibrous roots and tail roots, cut the white radishes into 1.5-2cm thick slices with a knife, and dry them in a ventilated and sunny place, pay attention to shade and rain, Do not expose to the sun, turn it regularly, and make dried white radish after drying;

[0022] (2) Put the dried white radish prepared in step (1) into a stainless steel tank after weighing, add tap water, the weight ratio of dried white radish to tap water is 1:10, and soak for 12 to 24 hours at room temperature. hours; then take it out, dehydrate it with a dehydrator, and cut it into diced shapes of about 1cm3 with a vegetable cutter;

[0023] (3) Weigh the diced white radish prepared in step (2) and put it into a mixing tank, add seasoning at the same time, mix and stir to obtain dried low-salt white radish pickles; the weight ratio of seasoning to diced white radish is chili oil 9%, salt 6.5%, monosodium gl...

Embodiment 3

[0027] (1) Select fresh and clean white radishes without pests and diseases, cut off the leaves, fibrous roots and tail roots, cut the white radishes into 1.5-2cm thick slices with a knife, and dry them in a ventilated and sunny place, pay attention to shade and rain, Do not expose to the sun, turn it regularly, and make dried white radish after drying;

[0028] (2) Put the dried white radish prepared in step (1) into a stainless steel tank after weighing, add tap water, the weight ratio of dried white radish to tap water is 1:10, and soak for 12 to 24 hours at room temperature. hours; then take it out, dehydrate it with a dehydrator, and cut it into diced shapes of about 1cm3 with a vegetable cutter;

[0029] (3) Weigh the diced white radish prepared in step (2) and put it into a mixing tank, add seasoning at the same time, mix and stir to obtain dried low-salt white radish pickles; the weight ratio of seasoning to diced white radish is chili oil 10%, salt 6%, monosodium glu...

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Abstract

The invention relates to the technology of food processing, in particular to a preparation method of a low-salt white dried turnip pickle. The method comprises the following steps of: (1) selecting and cleaning fresh white turnip without plant diseases and insect pests, cutting into the shapes of pieces with the thickness of 1.5-2cm, and drying to obtain the white dried turnip; (2) soaking the white dried turnip prepared by the step (1) with water, withdrawing, dewatering, and cutting into the shapes of blocks with the volume about 1cm<3>; (3) weighing the white dried turnip blocks prepared by the step (2), adding condiments, stirring in a mixing way to obtain the low-salt white dried turnip pickle; (4) packing the low-salt white dried turnip pickle prepared by the step (3) into a compound package bag, and sealing in a vacuumizing way; and (5) carrying out pasteurization on the low-salt white dried turnip pickle packed by the step (4), and quickly cooling to room temperature after sterilization, so that a finished product can be prepared. According to the low-salt white dried turnip pickle processed by the preparation method provided by the invention, the nutritional ingredients of the white turnip can be furthest reserved, and the low-salt white dried turnip pickle is proper in pungency degree and salinity, crisp, tender and refreshing, and has chewing feeling, the appetite can be stimulated, the spleen can be strengthened, and the appetite can be enhanced.

Description

technical field [0001] The invention relates to food processing technology, in particular to a method for preparing low-salt dried white radish pickles. Background technique [0002] White radish, as a delicious root vegetable, is a plant of the genus Radish in the family Brassicaceae. It is rich in nutrients and can be eaten raw or cooked. It is known as "white ginseng". Modern research believes that white radish contains mustard oil, amylase and crude fiber, which can promote digestion, increase appetite, accelerate gastrointestinal motility, and relieve cough and reduce phlegm. The theory of traditional Chinese medicine also believes that the taste is sweet and cool, and it enters the lung and stomach meridians. It is a good food therapy and can treat or assist in the treatment of many diseases. The Compendium of Materia Medica calls it "the most beneficial vegetable". Therefore, white radish is more and more popular as a vegetable with nutritional value and health care ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 牛广财魏文毅朱丹王鹤霖
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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