Production method of preserved radish strips with thick chilli sauce
A production method and a technology for radish strips, which are applied in the field of food processing, can solve the problems of poor taste, difficulty in expressing the taste of radish in spicy sauce, delayed shelf life of chemical agents, etc., and achieve the effects of uniform taste, crisp taste and fragrant smell.
Inactive Publication Date: 2014-02-05
长沙海纳山庄有限公司
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- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
[0002] Radish sticks in spicy sauce is a Hunan snack made of fresh spicy sauce and white radish sticks. The current market has the following major defects: 1. Use The drying method prolongs the shelf life, but the spicy radish sticks made in this way are too watery and have a poor taste; 2. The use of chemicals to delay the shelf life makes it difficult for the spicy radish made by this method to reflect the flavor of the spicy radish itself. And due to too much water or oil, the crispness of the radish sticks in spicy sauce is affected
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0017] 1. Select fresh white radishes that are plump, have no green skin, and have no hollows inside.
[0018] 2. Peel the radish and cut it into strips, the thickness of which is strictly controlled between 5 - 10mm.
[0019] 3. Use the method of drying to reduce the moisture content of the radish strips to 60%-80%.
[0020] 4. Select the edible fresh chili sauce whose raw materials are only chili sauce and salt.
[0021] 5. Mix the fresh chili sauce and radish strips evenly at a weight ratio of 1:8-12.
[0022] 6. Use containers that do not release chemicals to hold the mixture.
[0023] 7. Store the container in a sealed environment at 1-8 degrees Celsius.
[0024] 8. Invert or tumble the vessel every 4 hours.
[0025] 9. Open the lid for 4-6 minutes every 12 hours and then seal it again.
[0026] 10. Repeat step 7 and step 8. If you can't smell the spicy smell of radish when you open the cover, it means the production is successful.
[0027] 11. Store the successfull...
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Abstract
The invention discloses a production method of preserved radish strips with thick chilli sauce. The production method comprises the steps of firstly, selecting fresh and full white radish without green skins and voids inside; secondly, washing and unpeeling the white radish and slicing the unpeeled white radish into strips with thickness of 5mm-10mm; thirdly, airing or baking the radish strips until the proportion of water is reduced to be 60%-80%; fourthly, selecting the edible fresh thick chilli sauce; fifthly, uniformly mixing the fresh thick chilli sauce and the radish strips in a weight ratio of 1:(8-12); sixthly, containing the mixture in a vessel which cannot release chemical substances; seventhly, preserving the vessel at 1-8 DEG C in a sealing manner; eighthly, inverting or rolling the vessel every four hours; ninthly, uncovering the vessel for 4min-6min every twelve hours and sealing; tenthly, repeating the seventh and eighth steps till no piquant radish smell is generated when the vessel is uncovered, thus obtaining the preserved radish strips with the thick chilli sauce successfully.
Description
technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing radish strips in spicy sauce. Background technique [0002] Radish sticks in spicy sauce is a Hunan snack made of fresh spicy sauce and white radish sticks. The current hot sauce radish sticks on the market have the following major defects: 1. The drying method is used to extend the shelf life, but the radish sticks made in this way Because the water is too watery, the taste of the strips is very poor; 2. Using chemicals to delay the shelf life, the spicy radish made by this method is difficult to reflect the taste of the spicy radish itself, and because of too much water or oil, it affects the coolness of the spicy radish brittleness. Contents of the invention [0003] The purpose of the present invention is to provide a kind of radish strips with spicy sauce that can be stored for a long time without losing the taste of the original flavor substances of t...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 刘伟
Owner 长沙海纳山庄有限公司