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Processing technology of sugar soak radish

A processing technology, radish technology, applied in the field of candied radish processing technology, can solve the problems of tissue shrinkage, difficult processing, affecting product image and taste, etc., and achieve simple operation, sweet and crisp taste, and bright color Effect

Inactive Publication Date: 2015-01-07
TIANJIN BINGANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the water content of radish is as high as 95%, and it often has the disadvantage of tissue shrinkage.
Seriously affect the product image and taste, and the subsequent processing is more difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of processing technique of candied radish, comprises the steps:

[0018] ⑴Material selection: select green-headed radishes certified by the green label, each about 21-28cm long, uniform in size, and guaranteed to be free from rot, deterioration, chaff, and insects;

[0019] (2) Cleaning and material preparation: wash off the soil and dirt of the selected green radish raw materials, leave 6 cm tassels, soak in 10% lime water for 11 hours, take it out, and rinse with clean water;

[0020] (3) Preliminary pickling and dejuicing: stack the cleaned and sterilized whole radish layer by layer in a food bucket covered with film. During the stacking process, each layer of radish is sprinkled with salt, and the plastic film of the stacked radish is sealed and dried Lay wooden boards and pressed stones on it, and after 24h-30h, the upper and lower radish layers are turned over and replaced. , the weight of the stone at this time is 2 / 3 of the weight of the pr...

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PUM

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Abstract

The invention relates to a processing technology of sugar soak radish. The processing technology comprises the following steps: (1), selecting materials; (2), cleaning and preparing materials; (3), carrying out preliminary salting and juice-removing; (4), carrying out sugar soaking. The processing technology of the sugar soak radish, provided by the invention, is unique, the sugar soak radish taste good, the operation is simple, any corrosion remover is not added, and the sugar soak radish is an ideal sugar soaked product. After material selecting, cleaning, material preparing, preliminary salting and juice-removing, and sugar curing, the sugar soak radish is bright in color and tastes fresh and sweet and crisp and tender.

Description

technical field [0001] The invention belongs to the technical field of food, and the invention relates to a food manufacturing process, in particular to a processing technology of candied radish. Background technique [0002] Radish has a variety of vegetable and medicinal value. As the saying goes, "eating radish in winter and ginger in summer will keep you healthy all year round." "Compendium of Materia Medica" points out that "the roots and leaves of cabbage can be raw, cooked, poached, sauced, and cured, and they are the most beneficial among vegetables." White radish is rich and balanced in nutrition. It is rich in glucose, fructose, sucrose, various amino acids and minerals. In addition, white radish contains various enzymes such as amylase, sidase, oxidase, peroxidase, catalase, etc., which have a strong catalytic effect, can specifically activate other substances, and can even detoxify the carcinogen nitrous. Amines decompose. Eating radishes often can enhance th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 杨亚夫
Owner TIANJIN BINGANG FOOD CO LTD
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