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Preserved-date-taste pickled radishes with chili oil and preparation method thereof

A technology of red oil and candied dates, which is applied in the field of food processing, can solve the problems of little effect and reduce nitrite content, and achieve the effects of reducing the formation of yellow pigment, good taste and delaying yellowing

Inactive Publication Date: 2015-09-02
曹红云
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, people often reduce the content of nitrite by changing the ingredients of pickled vegetables, but the effect is not great

Method used

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Embodiment Construction

[0018] A candied date-flavored red oil radish is made from the following raw materials in parts by weight: bean cake powder 7, gourd tea 2, Chinese cabbage juice 4, candied dates 8, pumpkin seed oil 25, pumpkin flower 2, bergamot 2, Chaotian pepper 17, Shredded ginger 2, white vinegar 2, minced garlic 3, fresh radish 120, appropriate amount of salt, calcium chloride, vitamin C solution, tea water, sodium diacetate, paraben complex ester, pectin methylesterase, water.

[0019] A method for preparing candied date-flavored red oil radish, comprising the following steps: (1) mixing pumpkin flowers and bergamot, adding an appropriate amount of salt and frying for 7 minutes, then adding 12 times the amount of water and boiling for 30 minutes, and filtering to obtain the medicinal solution;

[0020] (2) Stir-fry the gourd tea for 4 minutes, then add Chinese cabbage juice and soak for 2 hours, remove the gourd tea to get the gourd tea, mix the bean cake powder with the gourd tea to mak...

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Abstract

The invention discloses preserved-date-taste pickled radishes with chili oil and a preparation method thereof. The preserved-date-taste pickled radishes are prepared from, by weight, 6-7 parts of soybean cake powder, 1-2 parts of desmodium triquetrum, 3-4 parts of cabbage juice, 7-8 parts of preserved dates, 20-25 parts of pumpkin seed oil, 1-2 parts of pumpkin flowers, 1-2 parts of chayotes, 15-17 parts of pod peppers, 1-2 parts of shredded gingers, 1-2 parts of white vinegar, 2-3 parts of mashed garlic, 110-120 parts of fresh radishes, proper salt, calcium chloride, liquid vitamin C, tea water, sodium diacetate, nipagin complex esters, pectin methylesterase and water. The desmodium triquetrum is soaked in the cabbage juice, the soybean cake powder and the desmodium triquetrum solution are mixed and smashed into the preserved dates, and then steaming is carried out prior to drying and grinding into powder. Due to faint scent of desmodium triquetrum and aromatic flavor of the preserved dates, the pickled radishes with chili oil have a sweet smell and great taste; content of calcium pectate can be increased to improve crispiness of the dishes, flavochrome is reduced by means of blanching so as to well keep radish quality, and the prepared pickled radishes with chili oil are properly crispy, attractive and appetizing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to candied date-flavored red oil radish and a preparation method thereof. Background technique [0002] Radish, low in calories, contains digestive enzymes, dietary fiber, calcium, phosphorus, iron, potassium, and vitamin content is relatively high, has the effect of lowering blood fat, softening blood vessels, stabilizing blood pressure, preventing coronary heart disease, arteriosclerosis, and gallstones. A popular vegetable that people love. [0003] Red oil radish is one of the production methods of radish. During the production process, the radish needs to be pickled. During the pickling process, the color of the radish will change, and the color of the juice will gradually turn yellow, and then turn from yellow to brown. , has a strong impact on the sensory quality and flavor crispness of radish, and even the nutritional content. During pickling, when the radish tu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/30A23L19/20
Inventor 曹红云
Owner 曹红云
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