Making method of sauced radish strips

A production method and a technology for radish strips, which are applied in the field of food processing, can solve the problem that radishes are not easy to store, and achieve the effects of enhancing human immune function, enriching nutrients, and helping digestion.

Inactive Publication Date: 2015-04-08
林静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this invention is to solve the problem that radish is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0013] Example 1 :

[0014] A method for making radish sticks in sauce, the specific operation steps are:

[0015] (1) Material selection: Fresh radish is used as raw material, and sweet noodle sauce with high sweetness is used as auxiliary material;

[0016] (2) Cleaning: Wash the fresh radish with sludge and dirt, control the surface moisture, peel off the skin and cut into strips of 3.5cm in length, 1.5cm in width and 0.5cm in thickness;

[0017] (3) Salting: Put the washed radish strips and salt into the tank in the order of one layer of radish and one layer of salt, and then salt it. Sprinkle an appropriate amount of water on each layer; after filling the tank, sprinkle it on the surface again A layer of table salt, press stones after 8 days, and salt for 12 days;

[0018] (4) Desalting: Put the salted radish in clean water to soak for desalination. The soaking time is 15 hours. The water is changed 3-5 times. When the radish sticks are slightly salty, remove them and control the ...

Example Embodiment

[0020] Example 2 :

[0021] A method for making sauced radish sticks, the specific operation steps are:

[0022] (1) Material selection: Fresh radish is used as raw material, and sweet noodle sauce with high sweetness is used as auxiliary material;

[0023] (2) Cleaning: Wash the fresh radish with sludge and dirt, control the surface moisture, peel off the skin and cut into strips of 8cm in length, 4.5cm in width and 3cm in thickness;

[0024] (3) Salting: Put the washed radish strips and salt into the tank in the order of one layer of radish and one layer of salt, and then salt it. Sprinkle an appropriate amount of water on each layer; after filling the tank, sprinkle it on the surface again A layer of table salt, press stones after 7 days, and salt for 18 days;

[0025] (4) Desalting: Put the salted radish in clean water to soak for desalination. The soaking time is 8-12 hours, and the water is changed 4 times. When the radish sticks are slightly salty, remove them and control the wa...

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PUM

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Abstract

The invention discloses a making method of sauced radish strips, belonging to the field of food processing. The making method is characterized by comprising the process flows of selecting materials; washing; salting and desalting; and saucing. The making method has the beneficial effects that the sauced radish strips are bright in luster, crisp, tender and juicy, fine, smooth and crispy in taste and delicious in sauce flavor and have the fragrant, sweet and crispy flavors of radishes. The sauced radish strips are rich in vitamin C, proteins, amylase and other various nutrient substances, are capable of appetizing and helping digestion, are beneficial to promotion of metabolism of a human body and enhancement of immunity of the human body and have the effects of lowering the blood fat, softening blood vessels, stabilizing the blood pressure and preventing and resisting to cancer so as to be a health food which is rich in nutrition and economic.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing pickled radish strips. Background technique [0002] Radish, root vegetable, also known as radish, water radish, root fleshy, oblong, spherical or conical, native to my country, with many varieties, including green skin, red skin and white skin. Has a variety of vegetable and medicinal value. The main components of radish are protein, sugar, B vitamins and a lot of vitamin C, as well as iron, calcium, phosphorus and fiber, mustard oil and amylase. According to scientific determination, the vitamin C content of radish is nearly 10 times higher than that of apples, pears and other fruits. Radish is cool in nature, pungent and sweet in taste, and has the effects of eliminating stagnant stagnation, resolving phlegm and clearing heat, widening the lower Qi and detoxifying. "Eating radish in winter and ginger in summer will keep you healthy all year ro...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCY02A40/90
Inventor 林静
Owner 林静
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