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Pickling method of white radish peels

A technology of white radish skin and white radish, which is applied in food science and other fields, can solve the problems of poor taste, achieve the effect of comforting the stomach and reducing waste

Inactive Publication Date: 2017-01-04
梁相斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The skin of water radish has a unique spicy taste. When people use white radish to stew soup or cook vegetables, they often remove the skin. In fact, the skin of white radish contains mustardin, which can reduce inflammation, sterilize bacteria, smooth Qi, reduce phlegm, and relieve cough. 98% of the calcium contained in white radish is in the radish skin, it is a waste to throw it away, but the taste of white radish skin is poor without processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The pickling method of white radish skin of the present invention is formed by pickling the following raw materials: 80kg white radish skin, 5kg red pepper, 10kg garlic, 5kg ginger, 30kg soy sauce, 2kg monosodium glutamate, 3kg white sugar, 1kg white wine, 12kg edible salt, 0.5kg star anise, 0.5kg prickly ash.

[0018] The pickling method of described white radish skin comprises the following steps:

[0019] A. Take the original white radish according to the ratio, clean it, dry it in the sun, marinate it for 28 days, and then take the skin;

[0020] B. Choose light soy sauce according to the ratio, pour it into the pot, boil it, stop the fire, and cool it for later use;

[0021] C. Select fresh red pepper, garlic and ginger according to the ratio, and chop them for later use;

[0022] D. Prepare monosodium glutamate, white sugar, white wine, star anise, and pepper according to the ratio, and pour it into the cooled soy sauce together with the white radish skin in ste...

Embodiment 2

[0025] The pickling method of white radish skin of the present invention is formed by pickling the following raw materials: 90 parts of white radish skin, 10kg red pepper, 20kg garlic, 10kg ginger, 40kg soy sauce, 3kg monosodium glutamate, 5kg white sugar, 2kg liquor, 15kg edible salt , 0.7kg star anise, 0.7kg pepper.

[0026] The pickling method of described white radish skin comprises the following steps:

[0027] A. Take the original white radish according to the ratio, clean it, dry it in the sun, marinate it for 29 days, and then take the skin;

[0028] B. Choose light soy sauce according to the ratio, pour it into the pot, boil it, stop the fire, and cool it for later use;

[0029] C. Select fresh red pepper, garlic and ginger according to the ratio, and chop them for later use;

[0030] D. Prepare monosodium glutamate, white sugar, white wine, star anise, and pepper according to the ratio, and pour it into the cooled soy sauce together with the white radish skin in st...

Embodiment 3

[0033] The pickling method of white radish skin of the present invention is formed by pickling raw materials comprising the following components: 95kg white radish skin, 15kg red pepper, 25kg garlic, 15kg ginger, 45kg soy sauce, 4kg monosodium glutamate, 8kg white sugar, 4kg white wine, 18kg Edible salt, 0.8kg star anise, 0.8kg prickly ash.

[0034] The pickling method of described white radish skin comprises the following steps:

[0035] A. Take the original white radish according to the ratio, clean it, dry it in the sun, marinate it for 30 days, and then take the skin;

[0036] B. Choose light soy sauce according to the ratio, pour it into the pot, boil it, stop the fire, and cool it for later use;

[0037] C. Select fresh red pepper, garlic and ginger according to the ratio, and chop them for later use;

[0038] D. Prepare monosodium glutamate, white sugar, white wine, star anise, and pepper according to the ratio, and pour it into the cooled soy sauce together with the ...

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Abstract

The invention discloses a pickling method of white radish peels. The white radish peels are prepared by pickling 80-100 parts of white radish peels, 5-20 parts of pimiento, 10-30 parts of garlic, 5-20 parts of ginger, 30-50 parts of soy, 2-5 parts of aginomoto, 3-10 parts of white sugar, 1-5 parts of white wine, 12-20 parts of edible salt, 0.5-1 part of anise and 0.5-1 part of pepper. According to the method, crispness of the radish peels can be kept, pickled vegetables of the radish peels are crisp and fragrant, no biting taste exists, the white radish peels are appetizing, after eating meat and other greasy food, people eat the pickled vegetables of the summer radish peels, the pickled vegetables can remove grease and are tasty and refreshing, snack food is provided for people, and waste of the radish peels is reduced.

Description

technical field [0001] The invention relates to a vegetable pickling method, in particular to a white radish skin pickling method. Background technique [0002] White radish, root vegetable, cruciferous radish plant. According to the analysis of nutritionists, the vitality index of white radish is 5.5555, and the disease prevention index is 2.7903. It has been planted for thousands of years and has been widely used in the fields of diet and traditional Chinese medicine. The "Rugao County Chronicle" edited in the Gengwu Year of Qianlong in the Qing Dynasty (AD 1750) contains: "The radish, a radish, has two kinds of red and white. Those born in sandy soil are sweet and crisp, and those born in barren soil are firm and spicy." Its color is white, it belongs to gold, it enters the lungs, it is sweet and pungent, and it returns to the lung and spleen meridian. , Diuretic and laxative effect. Indications for lung impotence, lung heat, constipation, vomiting blood, flatulence, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 梁相斌
Owner 梁相斌
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