Method for producing longan radish head

A production method, the technology of radish heads, which is applied in the production field of longan radish heads, can solve problems such as unsatisfactory requirements, and achieve crispy and prominent effects

Inactive Publication Date: 2014-07-16
朱兴初
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of ready-to-eat foods for preserved vegetables. Due to different regions and different tastes, in the past, shredded mustard mustard, slices of mustard mustard, cores of mustard mustard, pickled vegetables, radish sticks, shredded bamboo shoots, eggplant, milk melon and shredded wormwood bamboo shoots Etc., although being liked by the masses, still can't satisfy the requirements of numerous eaters in a wide range

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Pick fresh radish heads of equal size and roundness and put them in the cellar to marinate. Add 4kg of salt for every 100kg of fresh radish heads, sprinkle salt evenly and apply heavy pressure; marinate for 3 days and remove from the cellar Take it out, wash it twice with clean water to remove impurities and brine; press it dry; put it in a cellar to marinate, add 5 kg of salt for every 100 kg of fresh radish heads, sprinkle salt evenly and apply heavy pressure; marinate Take it out from the cellar after 4 days, and dry it; put it in the cellar to marinate, add 5 kg of salt for every 100 kg of fresh radish heads, sprinkle salt evenly and apply heavy pressure; Take it out from the pool and press dry; put the dried radish heads in the sun for 4 days, and dry them in the sun; store them in the cellar for 3 months; then take them out of the cellar, wash them twice with clean water, and desalinate; Press dry to make dry radish head, control water content so that the quality ...

Embodiment 2

[0034] Pick fresh radish heads of equal size and roundness and put them in the cellar to marinate. Add 4kg of salt for every 100kg of fresh radish heads, sprinkle salt evenly and apply heavy pressure; marinate for 3 days and remove from the cellar Take it out, wash it with clean water 3 times to remove impurities and brine; press it dry; put it in a cellar to marinate, add 5 kg of salt for every 100 kg of fresh radish heads, sprinkle salt evenly and apply heavy pressure; marinate Take it out from the cellar after 4 days, and dry it; put it in the cellar to marinate, add 5 kg of salt for every 100 kg of fresh radish heads, sprinkle salt evenly and apply heavy pressure; Take it out from the pool and press dry; put the dried radish head in the sun for 5 days, and dry it; put it in the cellar and seal it for 3 months; then take it out from the cellar, wash it twice with clean water, and desalinate; Press dry to make dry radish head, control moisture, make the quality of dry radish...

Embodiment 3

[0036] Pick fresh radish heads of equal size and roundness and put them in the cellar to marinate. Add 4kg of salt for every 100kg of fresh radish heads, sprinkle salt evenly and apply heavy pressure; marinate for 3 days and remove from the cellar Take it out, wash it twice with clean water to remove impurities and brine; press it dry; put it in a cellar to marinate, add 5 kg of salt for every 100 kg of fresh radish heads, sprinkle salt evenly and apply heavy pressure; marinate Take it out from the cellar after 4 days, and dry it; put it in the cellar to marinate, add 5 kg of salt for every 100 kg of fresh radish heads, sprinkle salt evenly and apply heavy pressure; Take it out from the pool and press dry; put the dried radish head in the sun for 4 days, and dry it; put it in the cellar and seal it for 3 months; then take it out from the cellar, wash it with clean water for 3 times, and desalinate; Press dry to make dry radish head, control moisture, make the quality of dry ra...

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PUM

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Abstract

The invention discloses a method for producing longan radish head. The method sequentially comprises the following steps of: performing primary salting, elutriating, performing primary squeezing, performing secondary salting, performing secondary squeezing, performing third-time salting, performing third-time squeezing, solarization, sealing in pits, cleaning, drying, batching, impregnating, draining, packaging, sterilizing, airing and binning. The used materials comprise 60kg of dried radish head, 25kg of purified water, 15kg of soy sauce, 2.5-3.8kg of salt, 2.6-3.4kg of monosodium glutamate, 55-64g of sodium benzoate, 8-12g of sodium dehydroacetate, 48-52g of D-sodium erythorbate, 96-105g of citric acid, 6-9kg of white granulated sugar, 16-24g of Aspartame, 8-12g of sodium cyclamate, 8-12g of A-K sugar, and the materials are impregnated. Fresh radish heads which are unifrom in size and round are taken as raw materials and are repeatedly subjected to the steps of salting, squeezing, solarization, batching and impregnating, the salinity is controlled to be 6-7 degrees, and the longan radish head is unique in flavor, prominently crispy and suitable for tastes of most of eaters in vast regions and can be eaten after being unpackaged.

Description

technical field [0001] The invention belongs to a production method of preserved vegetable food, in particular to a production method of longan radish head instant food. Background technique [0002] There are many kinds of ready-to-eat foods for preserved vegetables. Due to different regions and different tastes, in the past, shredded mustard mustard, slices of mustard mustard, cores of mustard mustard, pickled vegetables, radish sticks, shredded bamboo shoots, eggplant, milk melon and shredded wormwood bamboo shoots Etc., though be liked by masses, still can't satisfy the requirement of numerous eaters in wide range. Many pickled vegetable production enterprises strive to research and develop new varieties of ready-to-eat vegetables that have unique taste and can meet the preferences of more consumers in a wider range as much as possible, so as to enrich people's food resources and meet people's dietary needs. Contents of the invention [0003] The purpose of the presen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 朱兴初
Owner 朱兴初
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