Preparation method of compound sauced dices

A technology for diced sauce and diced radish is applied in the field of preparation of compound diced sauce, which can solve the problems of lack of health care effect and few types, and achieve the effects of fresh taste and reasonable compatibility of raw materials.

Inactive Publication Date: 2015-01-28
蚌埠市楠慧川味食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing radish processed food has few types, and most of them do not have the effect of health care

Method used

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Embodiment Construction

[0019] A preparation method for compound diced sauce, comprising the following steps:

[0020] (1) Soak 70 parts by weight (kg) of air-dried radish thin strips in water for 6 hours. During the soaking process, change the water twice to obtain soaked radish strips;

[0021] (2) Cut the soaked radish strips into dices with a length of 1 cm. After cutting, soak the dices in water for 2 hours, remove the clean water, add 20 parts by weight of salt, mix well, marinate for 4 hours and then clean Salt water and pickled diced radish for later use;

[0022] (3) Soak 0.5 parts by weight of shredded dried red pepper, 1 part by weight of shredded green onion, and 0.2 part by weight of prickly ash with 30 parts by weight of cooking oil for 4 hours, then heat on low heat until the pepper turns yellow, stop the fire, cool, and filter. Get the red oil for later use;

[0023] (4) After mixing 1 weight part of linden leaves, 4 weight parts of medlar, 2 weight parts of mulberry leaves, 1 weigh...

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PUM

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Abstract

The invention discloses a preparation method of compound sauced dices. The preparation method comprises the following steps: mixing 60-65 parts by weight of sauced radish dices, 25-28 parts by weight of red chilli oil, 1-2 parts by weight of nutrient extract, 70-71 parts by weight of ripe peas, 10-20 parts by weight of stir-fried mixture of sesame seeds and shelled melon seeds, 5-6 parts by weight of monosodium glutamate, 10-12 parts by weight of red chili sauce, 2-2.5 parts by weight of vinegar, 4-4.5 parts by weight of soy sauce and 7-8 parts by weight of white sugar to be uniform, and then carrying out packaging, thus obtaining the compounded sauced dices. The compound sauced dices are crisp and tasty, bright red and transparent, fresh in taste and strong in sauce aroma; meanwhile, the compound sauced dices have a dietary therapy function of health maintenance and health care; the compatibility of the nutrient extract is reasonable; and the raw materials are safe without toxic and side effects.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing compound diced sauce. Background technique [0002] Radish belongs to the genus Radish in the family Brassicaceae, also known as radish and reed, and the hypertrophic fleshy root is the edible part. Radishes are rich in vitamin C and can be eaten raw, fried, pickled and dried. It is planted all over the world. European and American countries mainly use small radishes, and Asian countries mainly use large radishes, especially in China and Japan. There are many types of processed radish products, such as Xiaoshan dried radish, spiced dried radish, cool sweet radish strips and pickled radish. Our country's annual export of dried radish is about 5000t. Existing radish processed foods have few types, and most of them do not have the effect of health care. Contents of the invention [0003] The object of the present invention is to provide a method for preparing co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/30A23L19/20
Inventor 阎楠
Owner 蚌埠市楠慧川味食品厂
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