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Fan-shaped radish slice salting processing method

A processing method and technology of radish slices, applied in the direction of food science, can solve the problems of limited storage time, loss of nutrients, loss of flavor and taste, etc., and achieve the effects of good color, simple process, fragrant and crisp taste

Inactive Publication Date: 2016-09-21
TIANJIN QIANDE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Due to the continuous improvement of living standards, people's requirements for food are getting higher and higher. Not only must they be full, but they must also eat well and eat healthy, not only including the color, fragrance and taste required by traditional diets. Therefore, it is easy to carry and store, which has also become one of the requirements of current dishes, especially for side dishes with auxiliary seasoning properties. However, due to the limited storage time of many fresh fruits and vegetables, a large amount of nutrients will be lost after being made into dry products. It has a certain flavor and taste, and making fresh fruits and vegetables into pickles not only meets the requirements of convenience for eating, but also avoids the problem that fresh fruits and vegetables are easy to rot and deteriorate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for pickling and processing fan-shaped radish slices, the steps are as follows:

[0018] (1) Select the salted raw material: select the radish with good color, appearance and mouthfeel as the salted raw material;

[0019] (2) Sterilization and soaking: Soak the selected raw materials in sodium hypochlorite water with a concentration of 200ppm for 30 minutes to sterilize, and the mass ratio of raw materials to sterilizing water is 2:1;

[0020] (3) Desalination: desalinate with running water for one night, completely remove the taste of sodium hypochlorite, and reach the target salinity of 0-3 degrees;

[0021] (4) Cleaning, selection, and slicing: After washing with a vegetable washing machine, pick out unqualified products such as sundries, diseases and insect pests, cut the qualified radishes into 3mm fan-shaped radish slices, and then squeeze them to 90% of the original weight ;

[0022] (5) Seasoning and pickling: After pressing, the raw materials and sea...

Embodiment 2

[0027] A method for pickling and processing fan-shaped radish slices, the steps are as follows:

[0028] (1) Select the salted raw material: select the radish with good color, appearance and mouthfeel as the salted raw material;

[0029] (2) Sterilization and soaking: Soak the selected raw materials in sodium hypochlorite water with a concentration of 200ppm for 30 minutes to sterilize, and the mass ratio of raw materials to sterilizing water is 2:1;

[0030] (3) Desalination: desalinate with running water for one night, completely remove the taste of sodium hypochlorite, and reach the target salinity of 0-3 degrees;

[0031] (4) Cleaning, selection, and slicing: After washing with a vegetable washing machine, pick out unqualified products such as sundries, diseases and insect pests, cut the qualified radishes into 3mm fan-shaped radish slices, and then squeeze them to 90% of the original weight ;

[0032] (5) Seasoning and pickling: After pressing, the raw materials and sea...

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PUM

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Abstract

A fan-shaped radish slice salting processing method comprises the following steps that 1 selection of salted raw materials, 2 sterilization and soaking, 3 desalination, 4 cleaning, selection and slicing, 5 seasoning and salting with a salting liquid prepared according to the 28:15 ratio of the raw materials to seasoning liquid after squeezing, 6 refrigeration in a refrigeration house, stirring and analysis, 7 packaging, 8 pasteurization at the temperature of 85-89 DEG C for 35 minutes after packaging and drying by using a dryer. Salted radish slices have a good color and luster and a fragrant and crisp taste and are in line with people's consumption habits, the salting method is simple in process, and large-scale production is easy to achieve.

Description

technical field [0001] The invention relates to a method for pickling vegetables, in particular to a method for pickling and processing radish slices. Background technique [0002] Due to the continuous improvement of living standards, people's requirements for food are getting higher and higher. Not only must they be full, but they must also eat well and eat healthy, not only including the color, fragrance and taste required by traditional diets. Therefore, it is easy to carry and store, which has also become one of the requirements of current dishes, especially for side dishes with auxiliary seasoning properties. However, due to the limited storage time of many fresh fruits and vegetables, a large amount of nutrients will be lost after being made into dry products. There are local flavor and taste, and making fresh fruits and vegetables into pickles not only satisfies the requirement of being convenient to eat, but also avoids the problem that fresh fruits and vegetables a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/00
Inventor 杨亚夫
Owner TIANJIN QIANDE FOOD
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