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A kind of side dishes of radish sprouts and its preparation method

A production method and technology of radish tassels, applied in climate change adaptation, food science and other directions, can solve the problems of inability to eat for a long time, short production period of radish tassels, waste of resources, etc., and achieve the prevention of myopia, colon cancer, and easy operation. Effect

Inactive Publication Date: 2016-04-27
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the abundant nutritional and health-care effects of radish radish, the present invention invents a series of side dishes of radish radish and its preparation method, which overcomes the shortcomings of radish radish such as short production period, difficult storage, inability to eat for a long time, and extreme waste of resources. A series of side dishes of radish sprouts that can be eaten by people at any time can not only supplement the nutrition of vegetables, but also play a role in health care. Therefore, a series of side dishes prepared with radish sprouts as the main raw material or auxiliary materials will have a good market prospect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Radish sprouts ready-to-eat cold salad: select fresh red or white radish sprouts with complete leaves and stems, wash with water, blanch in hot water for 1-2 minutes, drain, and cut into small pieces of 3cm. Add 500g radish sprouts, add 20g salt, mix well, and adjust various seasonings according to personal taste. For example, add coriander, shredded green onion, sesame oil and a little sugar to make instant cold salad with shallot-flavored radish sprouts; add coriander, shredded red pepper or chili oil and a little sugar to make instant cold salad with spicy radish sprouts; add Coriander, a little sugar, balsamic vinegar, and sesame oil are sweet and sour ready-to-eat cold radish sprouts.

Embodiment 2

[0034] Pickled radish sprouts: fresh red or white radish sprouts, remove the leaves, wash and drain the stems. Put 20kg of drained radish stalks into the kimchi jar, fill it up without leaving any gaps, and add the pre-prepared pickle mother water to submerge the radish stalks. Pour cold boiled water into the tank around the mouth of the altar, close the bowl, and put it in a cool place. After 7-10 days, it will become the stem pickles of radish sprouts. Vacuum-pack in the aseptic operation room and store at room temperature. Fiber-rich vegetables can also be added during the production process, such as white radish, cabbage, lettuce, artichoke, cabbage, lotus root slices, etc. The production of 10L mother water is to boil clean water, add 400g of table salt, and add the ingredients after the salt is completely dissolved. Ingredients can be added according to taste. To prepare meat-flavored radish pickles, add 100g Chinese prickly ash, 500g garlic and 500g ginger to 10L of ...

Embodiment 3

[0036] Pickled radish sprouts: select 50kg of fresh red or white radish sprouts with intact leaves and stems, wash them with water, and drain. Add 10kg of table salt, mix well, put it into the vat, compact it, pour the vat every 2 days, marinate for 4 days, take it out of the vat, then air dry it for 8-12 hours, put it back into the vat, compact it, add 15% -20% concentration of salt water, the amount of salt water to submerge the radish shoots, seal the mouth of the jar tightly, and marinate for 10 days to obtain pickled radish shoots. Take out the pickled radish shoots, dilute them with 12% salt water, add 0.08% monosodium glutamate by weight of the radish shoots, mix well, and sterilize. Subpackage under aseptic conditions, vacuumize, seal the bag, and then make pickled radish sprouts.

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PUM

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Abstract

The invention discloses a radish sprout series side dish and a preparation method thereof, which belong to the technical field of food processing. It is characterized in that the side dishes of the radish sprout series include ready-to-eat cold salad of radish sprout, radish sprout stem pickles, radish sprout pickles and pickles. This series of side dishes are all made with radish sprouts as the main ingredient and with auxiliary ingredients. The flavor side dishes of the radish sprouts series prepared by the method retain the natural flavor and nutritional components of the radish sprouts, are bright in color, and are convenient to eat, and are delicious appetizers suitable for all ages; moreover, the production process is simple and easy to operate, which is conducive to the realization of industrialization production and processing.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a radish sprout series side dish and a preparation method thereof. Background technique [0002] Radish sprouts are cruciferous plants radish ( Raphanus sativus L .) The basal leaves, also known as radish leaves, radish stems and radish vegetables. Existing nutritional research shows that the nutritional value of radish sprouts is quite high, which is higher than that of roots in many aspects. For example, the content of Vit.C is more than twice that of roots, and calcium, magnesium, iron, zinc and nuclear yellow The content of vitamins and folic acid is 3-10 times that of the root, especially the calcium content and Vit.K of carrot sprouts rank first among vegetables; radish sprouts are rich in molybdenum, which can prevent myopia, presbyopia and cataracts; It is also rich in dietary fiber, which can prevent constipation and colon cancer; it also has the effects of hel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L19/20
CPCA23L19/20Y02A40/90
Inventor 段玉清张海晖黄婷过云松韩娟
Owner JIANGSU UNIV
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