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Method for conducting taste modifying treatment on fresh living radishes

A radish and fresh technology, which is applied in the direction of food ingredients as taste improvers, food science, etc., can solve the problems of single consumption of radish and unsatisfactory radish food, achieve rich nutrition, reduce the difficulty of baking and dehydration, and improve the crispy taste Effect

Inactive Publication Date: 2016-11-23
安徽省茂森食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Now, radish is mainly used for cooking in people's daily life, or pickled pickles with radish. The eating of radish is relatively single, and radish food is rarely processed into a kind of leisure food that is easy to carry and can be eaten immediately. Radish food can not meet people's needs

Method used

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Embodiment Construction

[0032] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further elaborated below in conjunction with specific embodiments, but the following embodiments are only preferred embodiments of the present invention, not all. Based on the examples in the implementation manners, other examples obtained by those skilled in the art without making creative efforts all belong to the protection scope of the present invention.

[0033] A preparation method of radish snack food, the steps are:

[0034] (1) Main ingredient processing: take fresh white-skinned radish with leaves, rinse the surface, inject the flavoring agent into the root flesh of the radish by injection, inject from the lower end of the rhizome of the radish, and inject 35g of the flavoring agent per kilogram of radish After injecting the flavoring agent, the radish leaves are vertically placed upwards, placed in a sp...

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Abstract

The invention provides a method for conducting taste modifying treatment on fresh living radishes and relates to the field of foods. The method comprises the steps that fresh radishes with leaves are taken, the surfaces are rinsed clean, a taste modifying agent is injected into root tubers of the radishes from the lower ends of the root tubers of the radishes in an injection mode, 35 g of taste modifying agent is injected into per kg of radish root tubers, the radish leaves are upwards and longitudinally placed and is put in a specific environment to be processed for 45 minutes after the taste modifying agent is injected, standing is performed for previous 25 minutes, and the radishes are made rotating at the speed of 800-1200 r / min for later 20 minutes. The temperature of the specific environment is 38 DEG C, the purple light irradiation intensity is 800 lux, the concentration of carbon dioxide is 3500 ppm, and the ultrasonic frequency is 25000 hz. The method adopts the fresh living radishes as acting objects, speeds up the diffusion speed of the taste modifying agent in the root tubers of the radishes, can eliminate the spicy taste of some radishes, retains the sweet and sour taste of the radishes and can improve the crisp mouthfeel.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for flavoring fresh live radishes. Background technique [0002] Radish, root vegetable, also known as radish, water radish, and native ginseng. The root is fleshy, oblong, spherical or conical. It is native to my country and has many varieties, including green, purple, red and white skins. The stems are erect, strong, cylindrical, hollow, and branched from the base. Usually the big head is pinnately divided, covered with coarse hairs, 1 to 3 pairs of lateral lobes, with serrations or notches on the edges; the middle of the stem gradually becomes smaller upward, undivided or slightly divided, and does not clasp the stem. Racemes, terminal and axillary. Flowers pale pink or white. Siliques, not dehiscent, nearly conical, straight or slightly curved, constricted between seeds into beads, apex with a long beak, beak length 2.5-5 cm, fruit wall spongy. Seeds 2 to 6, reddish brown, ro...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L27/10A23L27/00A23L5/30A23L5/10
CPCA23V2002/00A23V2200/16
Inventor 卢茂德
Owner 安徽省茂森食品科技有限公司