Pickled radish preparation method

A technology of sour radish and radish, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients as taste improvers. crunchy effect

Inactive Publication Date: 2016-12-21
梁相斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production method is simple, but the taste is single and not crisp, so it is difficult to meet the needs of people's diverse tastes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of sour radish, comprising the following steps:

[0016] A. Preparation of pickling solution: Take 60 parts by weight of cold boiled water, add 4 parts of fresh red pepper, 10 parts of garlic, 28 parts of brown sugar, 5 parts of salt, 5 parts of star anise, 45 parts of mature vinegar, 4 parts of citric acid 15 parts of fresh ginger slices, 24 parts of soy sauce, 6 parts of coriander, and mix well, put it in a closed container for 24 hours, then take it out and put it in the freezer for freezing;

[0017] B. Softening and dehydration: Select fresh white radishes, wash and drain, cut the drained radishes into slices or finger-sized strips, add raw salt to the cut radishes, and press carrots and raw salt The weight ratio is 10:1, and squeezed after pickling for 5 hours until the water content of the radish is 40%;

[0018] C. Soaking and pickling: put the squeezed radish into the frozen pickling solution, and the weight ratio of radish: pickling solut...

Embodiment 2

[0020] A preparation method of sour radish, comprising the following steps:

[0021] A. Preparation of pickling solution: Take 65 parts by weight of cold boiled water, add 5 parts of fresh red pepper, 13 parts of garlic, 30 parts of brown sugar, 8 parts of salt, 6 parts of star anise, 48 parts of mature vinegar, 5 parts of citric acid to the cold boiled water 17 parts, 17 parts of fresh ginger, 25 parts of soy sauce, 7 parts of parsley, mix and stir evenly, take it out after 30 hours in an airtight container and put it in the freezer for freezing;

[0022] B. Softening and dehydration: Select fresh white radishes, wash and drain, cut the drained radishes into slices or finger-sized strips, add raw salt to the cut radishes, and press carrots and raw salt The weight ratio is 10:1, and squeezed after pickling for 7 hours until the water content of the radish is 45%;

[0023] C. Soaking and pickling: put the squeezed radish into the frozen pickling solution, the weight ratio of r...

Embodiment 3

[0025] A preparation method of sour radish, characterized in that: comprising the following steps:

[0026] A. Preparation of pickling solution: Take 70 parts by weight of cold boiled water, add 6 parts of fresh red pepper, 15 parts of garlic, 33 parts of brown sugar, 10 parts of salt, 7 parts of star anise, 50 parts of mature vinegar, 6 parts of citric acid to the cold boiled water 20 parts of fresh ginger slices, 26 parts of soy sauce, and 8 parts of coriander, and mix and stir evenly. After standing in an airtight container for 48 hours, take it out and put it in the freezer for freezing;

[0027] B. Softening and dehydration: Select fresh white radishes, wash and drain, cut the drained radishes into slices or finger-sized strips, add raw salt to the cut radishes, and press carrots and raw salt The weight ratio is 10:1, and squeezed after pickling for 8 hours until the moisture content of the radish is 50%;

[0028] C. Soaking and pickling: put the squeezed radish into the...

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PUM

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Abstract

The invention relates to the technical field of food processing, particularly to a pickled radish preparation method, which comprises: preparing a sousing liquid, wherein a sousing liquid is blended, the blended sousing liquid is subjected to standing for 24-48 h and then is placed into an ice cuber, and freezing is performed; and selecting fresh white radish, washing, cutting into slices or strips, adding raw salt to the cut radish, softening, sousing for 5-8 h with the raw salt, carrying out pressing dewatering, and pouring the pressed radish into the frozen sousing liquid according to a weight ratio of the radish to the sousing liquid of 1:(2-4). According to the present invention, the pickled radish obtained through the preparation method has characteristics of crisp and sweet taste and unique flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of sour radish. Background technique [0002] White radish is a common vegetable, which can be eaten raw or cooked, and its taste is slightly spicy. White radish has the functions of promoting digestion, increasing appetite, accelerating gastrointestinal motility, relieving cough and reducing phlegm. There are many ways to eat white radish. The common ways to eat it are to make soup, stir-fry or make dried radish and sour radish. There are many ways to make sour radish pickled products. Among them, the more common method is: first slice the radish, put the sliced ​​radish in a basin, sprinkle with salt, and marinate for about an hour. The shorter the cooking time, you have to turn it several times during the period; then, find a dry pot, add sugar and white vinegar and mix thoroughly. At this time, put the marinated radish into the pot, soak for a d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/00A23L33/00
CPCA23V2002/00A23V2200/16A23V2200/14A23V2200/30
Inventor 梁相斌
Owner 梁相斌
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