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Pickled radish product and low-salt three-section pickling method

A technology for radish sauce and products, which is applied in the field of sauce product processing to achieve the effects of reducing salt content, pure color and stabilizing blood pressure

Active Publication Date: 2014-12-10
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] By searching the existing technologies at home and abroad, it is found that there is no literature report on the preparation of radish sauce products by low-salt three-stage pickling and temperature-controlled post-fermentation technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A radish paste product and a low-salt three-stage pickling method thereof, the steps of which are as follows:

[0029] (1) Select 250g of fresh and round white radish and 250g of carrot, remove the roots, wash, cut into finger-sized strips, add 0.1% citric acid, 0.1% calcium chloride, 0.1% calcium lactate, 0.1% propionic acid Soak in the calcium mixture for 4 hours to protect the color and crispness;

[0030] (2) Wash and drain the radish, add 5% salt according to the net weight of the radish, mix well, marinate at 80°C for 48 hours, and the ambient humidity is 80%;

[0031] (3) Take out the radish, rinse with sterile water to desalinate, add 3% salt according to the net weight of the radish, mix well, and marinate at 45°C for 48 hours under temperature control, and the ambient humidity is 70%;

[0032] (4) Rinse the radish with sterile water, add 2% salt and 1% lactose according to the weight ratio, and add 4% of the inoculum into the mixed culture solution of lactic ...

Embodiment 2

[0035] A radish paste product and a low-salt three-stage pickling method thereof, the steps of which are as follows:

[0036] (1) Select 280g of fresh and round white radish and 280g of carrot, remove the roots, wash, cut into finger-sized strips, add 1% citric acid, 1% calcium chloride, 1% calcium lactate, 1% propionic acid Soak in the calcium mixture for 12 hours to protect the color and crispness;

[0037] (2) Wash and drain the radish, add 6% salt according to the net weight of the radish, mix well, marinate at 85°C for 72 hours, and the ambient humidity is 90%;

[0038] (3) Take out the radish, rinse with sterile water to desalinate, add 5% salt according to the net weight of the radish, mix well, and marinate at 50°C for 72 hours under temperature control, and the ambient humidity is 80%;

[0039] (4) Rinse the radish with sterile water, add 4% salt and 2% lactose according to the weight ratio, and add a 2:1 CFU ratio of lactic acid bacteria and yeast mixed bacteria sol...

Embodiment 3

[0042] A radish paste product and a low-salt three-stage pickling method thereof, the steps of which are as follows:

[0043] (1) Select 270g of fresh and round white radish and 260g of carrot, remove the roots, wash, cut into finger-sized strips, add 0.5% citric acid, 0.5% calcium chloride, 0.5% calcium lactate, 0.5% propionic acid Soak in the calcium mixture for 8 hours to protect the color and crispness;

[0044] (2) Wash and drain the radish, add 5.5% salt according to the net weight of the radish, mix well, and marinate at a temperature of 83°C for 60 hours, and the ambient humidity is 85%;

[0045](3) Take out the radish, rinse with sterile water to desalinate, add 4% salt according to the net weight of the radish, mix well, and marinate at 48°C for 60 hours under temperature control, and the ambient humidity is 75%;

[0046] (4) Rinse the radish with sterile water, add 3% salt and 1.5% lactose according to the weight ratio, and add a 1.5:1 CFU ratio of lactic acid bact...

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Abstract

The invention discloses a pickled radish product and a low-salt three-section pickling method thereof. The pickled radish product is prepared from radish by low-salt three-section pickling; the low-salt three-section pickling method can effectively reduce the salt content of the pickled radish product, and shorten the pickling cycle; by use of the temperature control fermentation technology, the flavor main structure can be adjusted, enrichment of head aroma compounds and flavor characteristic flavor substances can be promoted, the effective dissolving out of nutrients can be promoted, the prepared pickled radish product has the advantages of pure color, unique flavor, low salt, high brittleness, and high nutritional value.

Description

technical field [0001] The invention relates to the field of sauce product processing, in particular to a radish sauce product and a low-salt three-stage pickling method thereof. Background technique [0002] As a good vegetable, radish belongs to the cruciferous family. It is the fresh and fat root of cruciferous plants. It is native to my country. It has strong adaptability and wide cultivation area. Radish is low in calories, high in water content, rich in vitamins, protein, dietary fiber, calcium, phosphorus, iron, potassium and other minerals, and has high content of digestive enzymes and folic acid. It is a popular vegetable that consumers love. Radish has the same source of medicine and food since ancient times, and has very important health care functions. It has the effects of lowering blood lipids, softening blood vessels, stabilizing blood pressure, and preventing coronary heart disease, arteriosclerosis, and gallstones. [0003] Pickling is a means of preservin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23L33/00A23V2002/00A23V2200/326
Inventor 汪超游智能李冬生曹约泽邹桂怀宋爱洁高冰卢忠诚徐宁胡勇祁勇刚朱于鹏龚元元徐梅吴勇超吴勇康
Owner HUBEI UNIV OF TECH
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