Red oil radish with mulberry flavor and preparation method of red oil radish

Abstract

The invention discloses a red oil radish with a mulberry flavor and a preparation method of the red oil radish. The red oil radish is prepared from the following raw materials in parts by weight: 2-3 parts of dried kelp powder, 2-3 parts of chinensis tea powder, 5-6 parts of mulberry pulp, 20-25 parts of camellia oil, 1-2 parts of schisandra chinensis, 1-2 parts of semen cassia, 15-17 parts of pod pepper, 1-2 parts of seed powder of Chinese prickly ash, 1-2 parts of chopped green onions, 1-2 parts of chicken powder, 2-3 parts of white sugar, 110-120 parts of fresh radish and a proper amount of edible salt, calcium chloride, vitamin C liquid, tea water, sodium diacetate, nipagin complex esters, pectin methylesterase and water. The preparation method comprises the following steps: mixing and rubbing the dried kelp powder and the mulberry pulp; adding the chinensis tea powder and drying to obtain powder; and mutually mixing the dried kelp powder, the mulberry pulp and the chinensis tea powder. The red oil radish is abundant in taste and diverse in nutrient; a yellow pigment is reduced by blanching, and the quality of the radish is well kept; and the edible salt, the calcium chloride, the tea water and the vitamin C liquid are added, so that the brittleness is improved, and the content of nitrite can be well reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mulberry-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 turns ye...

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