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Preparation method of dried, low-salt white radish pickle

A technology of dried white radish and a production method, which is applied in the directions of food drying, function of food ingredients, food science, etc., can solve the problems of environmental pollution, inferior flavor and quality, and high salt content, and achieves low comprehensive cost, convenient consumption, Simple production process

Inactive Publication Date: 2017-01-18
XUZHOU LUJIAN DEHYDRATED VEGETABLE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally salted or salt-dehydrated dried radishes have high water content and high salt content, and the flavor and quality are not as good as traditional air-dried (dehydrated) dried radishes, especially the desalination wastewater during processing will cause environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Select fresh and clean white radishes without pests and diseases, cut off the leaves, fibrous roots and tail roots, cut the white radishes into 1.5-2cm thick slices with a knife, and dry them in a ventilated and sunny place, pay attention to shade and rain, Do not expose to the sun, turn it regularly, and make dried white radish after drying;

[0016] (2) Put the dried white radish prepared in step (1) into a stainless steel tank after weighing, add tap water, the weight ratio of dried white radish to tap water is 1:10, and soak for 12 to 24 hours at room temperature. hours; then take it out, dehydrate it with a dehydrator, and cut it into diced shapes of about 1 cm³ with a vegetable cutter;

[0017] (3) Weigh the diced white radish prepared in step (2) and put it into a mixing tank, add seasoning at the same time, mix and stir to obtain dried low-salt white radish pickles; the weight ratio of seasoning to diced white radish is chili oil 8%, salt 7%, monosodium glu...

Embodiment 2

[0021] (1) Select fresh and clean white radishes without pests and diseases, cut off the leaves, fibrous roots and tail roots, cut the white radishes into 1.5-2cm thick slices with a knife, and dry them in a ventilated and sunny place, pay attention to shade and rain, Do not expose to the sun, turn it regularly, and make dried white radish after drying;

[0022] (2) Put the dried white radish prepared in step (1) into a stainless steel tank after weighing, add tap water, the weight ratio of dried white radish to tap water is 1:10, and soak for 12 to 24 hours at room temperature. hours; then take it out, dehydrate it with a dehydrator, and cut it into diced shapes of about 1 cm³ with a vegetable cutter;

[0023] (3) Weigh the diced white radish prepared in step (2) and put it into a mixing tank, add seasoning at the same time, mix and stir to obtain dried low-salt white radish pickles; the weight ratio of seasoning to diced white radish is chili oil 9%, salt 6.5%, monosodium g...

Embodiment 3

[0027] (1) Select fresh and clean white radishes without pests and diseases, cut off the leaves, fibrous roots and tail roots, cut the white radishes into 1.5-2cm thick slices with a knife, and dry them in a ventilated and sunny place, pay attention to shade and rain, Do not expose to the sun, turn it regularly, and make dried white radish after drying;

[0028] (2) Put the dried white radish prepared in step (1) into a stainless steel tank after weighing, add tap water, the weight ratio of dried white radish to tap water is 1:10, and soak for 12 to 24 hours at room temperature. hours; then take it out, dehydrate it with a dehydrator, and cut it into diced shapes of about 1 cm³ with a vegetable cutter;

[0029] (3) Weigh the diced white radish prepared in step (2) and put it into a mixing tank, add seasoning at the same time, mix and stir to obtain dried low-salt white radish pickles; the weight ratio of seasoning to diced white radish is chili oil 10%, salt 6%, monosodium gl...

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Abstract

The invention relates to the technical field of food product manufacturing, and particularly relates to a preparation method of dried, low salt white radish pickle. The preparation method includes the following steps: (1) selecting white radish that is fresh and clean, with no pest damage, cutting with knife into 1.5-2cm pieces, airing and sunning to obtain white radish pickle; (2) adding and soaking with water the white radish pieces obtained from step (2), then taking out and dehydrating, cutting into dice shape of about 1cm3; (3) weighing the dice-shaped white radish obtained from step (2), then adding condiments, mixing and stirring to obtain the dried, low-salt white radish pickle; (4) putting the dried, low-salt white radish pickle obtained from step (3), into a composite packaging bag, vacuuming and sealing; (5) pasteurizing the packaged dried, low-salt white radish, after pasteurizing quickly cooling to room temperature, to have the finished product. The dried, low-salt white radish pickle, prepared by the present method preserves to the largest extent the nutritional content of white radish, with medium hot flavor and saltiness. The white radish pickle is crisp and refreshing, with a satisfying crunch. The white radish pickle is appetizing and good for stomach.

Description

technical field [0001] The invention relates to food processing technology, in particular to a method for preparing low-salt dried white radish pickles. Background technique [0002] White radish, as a delicious root vegetable, is a plant of the genus Radish in the family Brassicaceae. It is rich in nutrients and can be eaten raw or cooked. It is known as "white ginseng". Modern research believes that white radish contains mustard oil, amylase and crude fiber, which can promote digestion, increase appetite, accelerate gastrointestinal motility, and relieve cough and reduce phlegm. The theory of traditional Chinese medicine also believes that the taste is sweet and cool, and it enters the lung and stomach meridians. It is a good food therapy and can treat or assist in the treatment of many diseases. The Compendium of Materia Medica calls it "the most beneficial vegetable". Therefore, white radish is more and more popular as a vegetable with nutritional value and health care ...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/32A23V2300/10
Inventor 韩永斌
Owner XUZHOU LUJIAN DEHYDRATED VEGETABLE CO LTD
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