Preparation method for dehydrated flavored dried turnips

A manufacturing method and technology of dried radish, which are applied in food preparation, application, climate change adaptation and other directions, can solve the problems of difficult chewing, low water content and difficult swallowing, and reduced brittleness, and achieve the effect of unique taste.

Inactive Publication Date: 2015-09-09
CHONGQING QIFENG AGRI PROD DEVCO
View PDF4 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems in the prior art that dried radish processed by soaking in salt water and mechanically pickling and dehydrating will cause reduced sweetness, reduced crispness, difficulty in chewing, and difficulty in swallowing due to low water content, the present invention is proposed A kind of manufacturing method of dried radish with catch water flavor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0056] 1) Select the radish; the radish is Chunbao radish; the weight of the Chunbao radish is 0.5 kg, and there is no black center or hollow; the spherical index of the Chunbao radish, that is, the transverse diameter / longitudinal diameter is 1.6; The skin thickness of the treasure radish is less than 2 mm; the water content of the Chunbao radish is 80%; the growth period of the Chunbao radish is 110 days.

[0057] 2) Wash the radish, remove the roots, cut off the stalks, and slice to obtain radish strips; the cleaning is well water washing; the radish strips are 2 cm wide radish strips.

[0058] 3) Soak in salt water and air-dry to obtain air-dried radish; the mass percentage concentration of the salt water is 6%, and the soaking time is 20 minutes; the air-drying is air-dried in a natural state; the air-drying time is 2 days; the content of the air-dried radish is The amount of water is 25%.

[0059] 4) Pickle and seal the air-dried radish in step 3) in an altar or a plast...

specific Embodiment 2

[0066] 1) Select the radish; the radish is Chunbao radish; the weight of the Chunbao radish is 2 kg, and there is no black heart or hollow; the spherical index of the Chunbao radish, that is, the transverse diameter / longitudinal diameter is 1.8; The skin thickness of the radish is less than 2.5 mm; the water content of the radish is 80%-92%; the growth period of the radish is 130 days.

[0067] 2) Wash the radish, remove the root, cut off the pedicle, and slice to obtain radish strips; the cleaning is well water washing; the radish strips are 4 cm wide radish strips.

[0068] 3) Soak in salt water and air-dry to obtain air-dried radish; the mass percentage concentration of the salt water is 8%, and the soaking time is 20 minutes; the air-drying is air-drying in a natural state; the air-drying time is 4 days; the content of the air-dried radish is The amount of water is 26%.

[0069] 4) Use an altar or a plastic jar to pickle and seal the air-dried radish in step 3; the time f...

specific Embodiment 3

[0076] 1) Select the radish; the radish is Chunbao radish; the weight of the Chunbao radish is 1 kg, and there is no black heart or hollow; the spherical index of the Chunbao radish, that is, the transverse diameter / longitudinal diameter is 1.7; The skin thickness of the treasure radish is less than 2.3 mm; the water content of the Chunbao radish is 82%; the growth period of the Chunbao radish is 115 days.

[0077] 2) Wash the radish, remove the roots, cut off the stalks, and slice it to obtain radish strips; the cleaning is well water cleaning; the radish strips are 3 cm wide radish strips

[0078] 3) Soak in salt water and air-dry to obtain air-dried radish; the mass percentage concentration of the salt water is 7%, and the soaking time is 20 minutes; the air-drying is air-drying in a natural state; the air-drying time is 3 days; the content of the air-dried radish is The amount of water is 26%.

[0079] 4) Use an altar or a plastic jar to pickle and seal the air-dried radi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a preparation method for dehydrated flavored dried turnips, aiming to solve the problems, such as sweetness and crispness reduction, caused by turnip processing based on salt water soaking and mechanical pickling and dehydrating methods in the prior art. The preparation method includes 1), selecting turnips; 2), washing the turnips, removing roots, cutting off stalks, and slicing the turnips to obtain turnip strips; 3), soaking the turnip strips in salt water, and air-drying the turnip strips to obtain air-dried turnips; 4), pickling, sealing and storing the air-dried turnips obtained in the step 3) in a jar or plastic can; 5), taking the pickled turnips from the jar, and washing and drip-drying the pickled turnips to obtain the dried turnips; 6), screening the dried turnips; 7), mixing the dried turnips with seasoning. The preparation method has the advantages that the dehydrated flavored dried turnips are prepared on the basis of folk traditional industrial methods, thereby being unique and pure in taste, free from dregs, fragrant, crisp and sweet.

Description

technical field [0001] The invention relates to a method for manufacturing dried radish with water-repellent flavor. Background technique [0002] Dried radish food is a common appetizer in life. The existing dried radish production method basically adopts the method of soaking in salt water and mechanically pressing and dehydrating. The dry food production method, the dried radish processed by soaking in salt water and mechanically pickled and dehydrated, will cause problems such as reduced sweetness, reduced crispness, difficulty in chewing, and low water content that is difficult to swallow. [0003] Dried radish with catch water flavor has local characteristics. The selection of raw materials is exquisite, the variety is high-quality, and the geographical and natural environment is unique. The radish is a large variety supplied by the vegetable market in our district. The environment of the radish production area is mild, with abundant rainfall, deep and loose soil. , O...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 王波
Owner CHONGQING QIFENG AGRI PROD DEVCO
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap