Radish pickle

Abstract

Provided is a radish pickle. The radish pickle employs radishes as a main raw material. The production method is as follows. Radishes are cleaned, drained, cut into radish strips, dried in the sun, put into a fermentation tank, and subjected to fermentation after addition of salt and a bacterium liquid. The fermentation tank is then sealed. The radish strips after fermentation are taken out, drained and fried. The fried radish strips and obtained seasoners after processing are mixed and bottled. The radish pickle prepared by the above four methods has lower nitrite content than pickles prepared by traditional methods. The radish pickle can guarantee health of eaters better compared to traditional pickles.

Description

technical field [0001] The invention relates to a pickle, in particular to a radish pickle. Background technique [0002] White radish is a biennial plant of the cruciferous family and is widely planted throughout the country. Radishes are not only rich in trace elements, but also ingredients such as mustard oil and crude fiber are beneficial to the human body. White radish can be eaten raw or cooked, and it has a slightly spicy taste when eaten raw. White radish can be supplied all year round in my country, and the production and sales volume is very large. In the north, if the radish is stored for too long, bran core will appear; in the south, due to the high temperature, black spots will appear on the skin after three days at room temperature, which will reduce the edible value of radish. [0003] The radish stick pickle increases the flavor of the radish and prolongs the shelf life, which increases the value of the radish. At present, most radish strip products are d...

AI Technical Summary

Problems solved by technology

At present, most radish strip products are dehydrated with salt, and the nitrite content in the natural fermentation process is also high. Some products contain more than 20mg / kg of nitrite, which will cause great harm to the human body.