A kind of processing method of dried radish

A processing method and dried radish technology, which is applied in the direction of food science, can solve the problems of losing radish flavor, reducing the taste of pickled taste, loss of nutrients and pickled taste, etc., to improve the quality of color, fragrance, golden color, and long-lasting taste lingering effect

Inactive Publication Date: 2016-06-08
CHONGQING YONGQI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, the radish is pickled after being cut into strips and air-dried, so that the nutrients in the radish can be attached to the inside of the radish when it is air-dried, but the pressing process after soaking will still cause serious loss of nutrients and pickled flavor inside the radish. , this will not only lose the original flavor of radish, but also reduce the taste of pickled flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Choose white radishes that grow in mountains above 800m above sea level, choose fresh radishes with regular shape and diameter of 55-85mm, clean the surface of radish, take it out and drain; then put the drained radish into the salt water with a weight concentration of 10% Soak in medium for 48 hours, carry out softening treatment, obtain the softened white radish; take the softened white radish and cut into pieces, then spread them evenly and in a single layer without overlapping in a stainless steel plate, put them on a pallet truck and push them into the baking room In the oven, bake at 100°C for 55 minutes to obtain the primary dry radish block; take 200kg of the dry primary block of radish and put it into 100kg of pickling solution, mix well, and pickle at 3°C ​​for 48 hours; the pickling solution is based on the weight Mix 25 parts of pepper, 10 parts of Chinese prickly ash, 10 parts of star anise, 5 parts of Sannai, 10 parts of Zheer root, 5 parts of cumin, 5 part...

Embodiment 2

[0022] Choose white radishes that grow in mountains above 800m above sea level, choose fresh radishes with regular shape and diameter of 55-85mm, clean the surface of radish, take it out and drain; then put the drained radish into the salt water with a weight concentration of 10% Soak in medium for 60 hours, carry out softening treatment, obtain the softened white radish; take the softened white radish and cut into strips, then spread them evenly and in a single layer without overlapping in a stainless steel plate, put them on a pallet truck and push them into the baking room In the oven, bake at 100°C for 60 minutes to obtain the primary dry radish block; take 200kg of the dry primary block of radish and put it into 100kg of pickling liquid, mix well, and pickle at 5°C for 42 hours; the pickling liquid is based on the weight Mix 25 parts of pepper, 10 parts of Chinese prickly ash, 10 parts of star anise, 5 parts of Sannai, 10 parts of Zheer root, 5 parts of cumin, 5 parts of c...

Embodiment 3

[0025] Choose white radishes that grow in mountains above 800m above sea level, choose fresh radishes with regular shape and diameter of 55-85mm, clean the surface of radish, take it out and drain; then put the drained radish into the salt water with a weight concentration of 10% Soak in medium for 72 hours, softening treatment to obtain softened white radish; cut the softened white radish into slices, then spread them evenly and in a single layer without overlapping in a stainless steel plate, put them on a pallet truck and push them into the baking room In the oven, bake at 100°C for 65 minutes to obtain the primary dry radish block; take 200kg of the dry primary block of radish and put it into 100kg of pickling liquid, mix well, and pickle at 7°C for 36 hours; the pickling liquid is based on the weight Mix 25 parts of pepper, 10 parts of Chinese prickly ash, 10 parts of star anise, 5 parts of Sannai, 10 parts of Zheer root, 5 parts of cumin, 5 parts of cinnamon, 10 parts of ...

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PUM

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Abstract

A method for producing dried turnip comprises the steps of sorting and cleaning, softening, slicing and baking, soaking and pickling, baking and flavor absorbing, mixing and packaging and sterilizing. The method has the advantages that the whole turnip is softened, a large amount of water in the turnip flows out, space enabling pickling liquid to be absorbed is obtained, and nutrient contents in the turnip are kept at the same time; the turnip is sliced and baked layer by layer, so that space for absorbing the pickling liquid is further obtained inside the turnip and the nutrient contents inside the turnip are prevented from being lost; the turnip then soaks in the pickling liquid, the pickling liquid is thoroughly absorbed into the space in the turnip pieces, the turnip pieces are placed in a baking chamber for baking and flavor absorbing, and flavor in the pickling liquid is thoroughly absorbed into the turnip pieces and mixed with the condiments. The produced dried turnip is golden in color, crisp, tender, fresh, and good in taste and complete in nutrient component, flavor reaches the inner portion of the dried turnip and is durable, and the color, aroma, taste and quality are greatly improved.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, in particular to a processing method for dried radish. Background technique [0002] my country is a large agricultural country with many varieties of agricultural products and a large output. Except for a small amount of products that are eaten in the current season, most of them need to be stored and eaten slowly. Once the storage management is not good, it will go bad and bring losses to the growers. Therefore, the agricultural products that cannot be eaten in the current season are generally processed and stored in order to extend the shelf life and maintain the taste. [0003] Radish is a common agricultural product with a spicy taste and can be eaten raw or cooked. Radish contains mustard oil, amylase and crude fiber, which can promote digestion, increase appetite, accelerate gastrointestinal peristalsis, relieve cough and reduce phlegm, and can treat or assist in t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 程永兴
Owner CHONGQING YONGQI AGRI DEV
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