Processing method for bagged and ready-to-eat radish slices
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A processing method and technology of radish slices, applied in food science, food ingredients as taste improvers, etc., can solve problems such as not being able to meet social needs, and achieve the effect of increasing love, full taste, and mellow taste
Inactive Publication Date: 2017-01-04
俞华
View PDF1 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
At present, the traditional way of eating radish is to eat it fresh and pickled. With the development of market economy, the way of eating radish is increasingly unable to meet the needs of society.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0014] A kind of processing method of bagged instant radish slices of the present invention comprises the following method steps:
[0015] aChoose fresh radish without mildew as the raw material, wash it, and scald it in boiling water for 3 minutes, add balsamic vinegar to the boiling water while scalding, add 10ml of balsamic vinegar to every 500ml of boiling water;
[0016] b Take out the blanched radish in step a and cool it down, cut into round radish slices with a thickness of 0.3cm, soak the sliced radish in warm water at 45°C for 20 minutes, add Erguotou wine 20ml, salt 30g, purple sweet potato anthocyanin 15g, white vinegar 15ml, lotus leaf powder 20g, puffed wheat flour 5g;
[0017] c. Place the soaked radish slices in step b on a stainless steel tray, send them to a freezing device, and freeze them at minus 12°C for 40 minutes to obtain freeze-dried radish slices;
[0018] d Take out the freeze-dried radish slices in step c, put them into the syrup and stir them, ...
Embodiment 2
[0022] The processing method of bagged ready-to-eat radish slices comprises the following method steps:
[0023] aChoose fresh radish without mildew as the raw material, wash it, and scald it in boiling water for 5 minutes, add balsamic vinegar to the boiling water while scalding, add 10ml of balsamic vinegar to every 500ml of boiling water;
[0024] b Take out the blanched radish in step a and cool it down, cut into round radish slices with a thickness of 0.5cm, soak the sliced radish slices in warm water at 50°C for 30 minutes, add Erguotou wine 20ml, salt 30g, purple sweet potato anthocyanin 15g, white vinegar 15ml, lotus leaf powder 20g, puffed wheat flour 5g;
[0025] c. Place the soaked radish slices in step b on a stainless steel tray, send them to a freezing device, and freeze them at minus 12°C for 50 minutes to obtain freeze-dried radish slices;
[0026] d Take out the freeze-dried radish slices in step c, put them into the syrup and stir them, so that the surface...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a processing method for bagged and ready-to-eat radish slices. The processing method comprises the following steps that firstly fresh radishes are chosen, washed and scalded in boiled water for 3-5 minutes; secondly, the scalded radishes from the first step are taken out for cooling, and then are cut into round radish slices, and the round radish slices are placed into warm water of 30-50 DEG C and soaked for 20-30 minutes; thirdly, when the soaking is finished, the radish slices from the second step are placed on stainless steel trays and conveyed into freezing equipment to be frozen, then frozen and dried radish slices are obtained; fourthly, the frozen and dried radish slices are taken out and put in syrup for stirring, so that the surface of the frozen and dried radish slices is stained with the syrup, then the frozen and dried radish slices stained with the syrup are put in outside mix powder or starch to be mixed, so that the surface is further coated with the outside mix powder or the starch, after completion, the radish slices are conveyed into bamboo steamers and placed neatly piece by piece; fifthly, the bamboo steamers from the fourth step are conveyed into a steamer to be steamed; sixthly, the steamed radish slices are conveyed into a drying machine for drying to obtain the ready-to-eat radish slices, and then packaging is conducted.
Description
technical field [0001] The invention relates to the field of food preparation, in particular to a processing method of bagged instant radish slices. Background technique [0002] Radish is known as "little ginseng" in Chinese folk. When it comes to winter, it becomes a frequent visitor on the dining table of every family. Modern nutrition research shows that radish is rich in nutrients, rich in carbohydrates and multivitamins, and the content of vitamin C is 8-10 times higher than that of pears. Radish contains a variety of trace elements that can induce the body's own production of interferon; white radish is rich in vitamin C, and vitamin C is an antioxidant that can inhibit the synthesis of melanin, prevent fat oxidation, and prevent fat deposition. Radish contains a lot of vegetable protein, vitamin C and folic acid, which can clean the blood and skin after eating into the human body. At the same time, it can also lower cholesterol, which is beneficial to the maintenanc...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more