Crispy dried turnips and processing method thereof

A processing method and technology for crisp radish, applied in the application, food preparation, food science and other directions, can solve the problems of water, electricity and labor consumption, high production cost, long salting time, etc., to save equipment and labor costs, reduce processing costs , the effect of eliminating the desalination process

Inactive Publication Date: 2015-12-16
SICHUAN JINGZHEN FLAVOR CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of the large pool salting process are: 1. Leakage or poor sealing of the pool body occurs from time to time, which often leads to rot and rancidity of raw materials and brings product quality risks
2. High production cost
In the large pool salting process, the salting pool and the production workshop must be separated by about 20 meters, due to the supporting pool construction, transfer equipment and labor input, and later desalination (salt content from 14-15% to about 5%) factors such as higher production costs
3. The salting time is long, th...

Method used

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  • Crispy dried turnips and processing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0023] The processing method of 200 kilograms of crispy dried radish, its production steps are as follows:

[0024] (1) Making billets: take 600 kilograms of radishes by weighing, wash and drain, slice and cut into strips, and make strip blanks;

[0025] (2) Pickling for the first time: put the billet obtained in step (1) into a pickling container, add non-iodized salt (i.e. 18 kg of non-iodized salt) of 3% by weight of the billet, mix evenly, stir fully, and marinate for 10- After 12 hours, get rid of the salt solution, and make the first pickled radish strips;

[0026] (3) Pickle again: Add the initial pickled radish strips to 3% non-iodized salt (i.e. 18 kg non-iodized salt) of the weight of the strips, mix evenly, fully stir, and marinate for 6-8 hours;

[0027] (4) Squeeze dehydration: the semi-finished product obtained in step (3) is sent into an extruder for dehydration treatment, and the water content of the semi-finished product is controlled to 35-37%, to obtain deh...

Embodiment 2

[0036] The processing method of 400 kilograms of crispy dried radish, its production steps are as follows:

[0037] (1) making blank: take 1200 kilograms of radish by weighing, after washing and draining, slice and strip to make strip blank;

[0038] (2) Initial pickling: put the billet obtained in step (1) into a pickling container, add non-iodized salt (ie 42 kg of non-iodized salt) with a weight of 3.5% of the billet, mix well, stir fully, and marinate for 12 hours , get rid of the salt solution, and make the first pickled radish strips;

[0039](3) Pickling again: add the initial pickled radish strips to 3% non-iodized salt (i.e. 36 kg of non-iodized salt) of the weight of the strips, mix evenly, fully stir, and marinate for 8 hours;

[0040] (4) Squeeze dehydration: the semi-finished product obtained in step (3) is sent into an extruder for dehydration treatment, and the water content of the semi-finished product is controlled to 33-35%, to obtain dehydrated radish strip...

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Abstract

The invention provides a processing method of crispy dried turnips, which is characterized by comprising the following processing steps: (1) preparation of blanks: cleaning turnips, and draining off to prepare strip blanks; (2) primary pickling: adding the strip blanks into table salt accounting for 2.5-3.5% of the weight of the strip blanks for pickling for 10-12 hours, and eliminating pickling liquid; (3) secondary pickling: adding the strip blanks into the table salt accounting for 2.5-3.5% of the weight of the strip blanks for pickling for 6-8 hours; (4) squeezing for dehydrating: dehydrating by using a squeezer to control the water content at 32-38%; and (5) packaging for storing: hermetically storing for 20 days by using a packaging container. The invention also provides crispy dried turnip products processed by the method. The products have crispy, tender and refreshing taste and pure flavor and can be prepared into multiple flavors after being flavored. The process provided by the invention omits a desalting procedure, reduces the processing cost, saves the consumption of table salt by 60%, saves the pickling volume by about 2/3, reduces the transfer workload and transfer operation labor intensity, reduces the wastewater discharge and lowers the comprehensive production cost by 6-10%.

Description

technical field [0001] The invention relates to radish salting processing technology, in particular to a brittle salting processing technology and product of radish. technical background [0002] Radish is a popular vegetable variety that is commonly eaten in the north and south regions of my country. It is cultivated all over the country, and almost every family in the countryside is planted. It is easy to cultivate and has a high yield. Radishes are mainly on the market in autumn and winter, but because of their high yield and centralized marketing, poor sales often cause rot losses, so their processing and storage are particularly important. The market demand for processed radish products is huge. [0003] Pickled radish is a traditional vegetable processing product in my country, and it is also an indispensable and important daily food in people's daily life. Among them, salted radish is one of the processed products with the largest output, the largest variety and the...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 王玉春
Owner SICHUAN JINGZHEN FLAVOR CO LTD
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