Manufacture method of spicy dried radish strips

Abstract

The invention discloses a manufacture method of spicy dried radish strips. According to the manufacture method, the spicy dried radish strips are prepared through special brine. The method comprises the following steps: the fibrous roots and leaves of radishes are cut away; the radishes are washed cleanly, cut into blocks and aired; the radish blocks are stored in a refrigerating chamber for reservation; the radish blocks are rinsed with clear water and then cut into strips after being taken out from the refrigerating chamber; the radish strips are poured to the special brine for marinating for 10-12 hours; the marinated radish strips are fished out and drained off; the drained radish strips are mixed with condiments; the mixture is stirred until the mixture is uniform; the radish strips are packaged through a machine; after sterilization, the radish strips can be put on sale. According to the manufacture method, the dried radish strips are prepared through the special brine and the marinating method. In the marinating process, not only is high salinity, which can affect human bodies, lowered but also the effective components of the radishes are reserved. The manufacture method has the advantages that industrialized production is realized, the burdening is scientific, and the dried radish strips are unique in taste, delicious, palatable in salinity, and crispy. The spicy dried radish strips are suitable for serving as food in hotels and homes as well as during traveling.

Description

technical field [0001] The invention relates to the field of food processing methods, in particular to a method for preparing spicy dried radish. Background technique [0002] Radish is the main vegetable of root vegetables, which is a biennial plant belonging to the genus Radish in the Brassicaceae family. 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 pungent and sweet, cool in nature, and enters the lung and stomach meridians. It is a good food therapy and can treat or assist in the treatment of many diseases. There is a folk saying that "eat radish in winter and ginger in summer, don't need a doctor to prescribe medicine", and the Compendium of Materia Medica calls it "the most beneficial among vegetables". In the prior art, in addi...

AI Technical Summary

Problems solved by technology

In the prior art, in addition to eating fresh radishes, radishes are generally made into pickled radishes and eaten dry. Since radishes are pickled with high salt during the pickling process, the crispness of radishes is lost, and the taste is not good, and long-term consumption is harmful to the taste. It is unfavorable to the body, and at the same time, it may cause the loss of nutrients during the pickling and desalination process, which reduces the efficacy of radish