Preserved turnip food and preparation method thereof

A technology of turnip and candied fruit, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of high salt content and bad taste, and achieve the goal of reducing salt content, pure color, sweet and sour taste Effect

Inactive Publication Date: 2017-05-10
TIBET TIANMAILI HEALTH PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] For this reason, the technical problem to be solved by the present invention is that the existing turnip processing method easily leads to the defects of high salt content and poor taste, and then provides a kind of turnip with low salt content, sweet and sour taste, moderate hardness and softness. Candied cyanine food and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] This embodiment provides a kind of candied turnip food and its preparation method. The candied turnip food includes the following raw materials in parts by mass:

[0041] turnip products;

[0042] Sauce: honey 20g, licorice juice 70g, lemon pulp 6g;

[0043] The mass ratio of the turnip product to the sauce is 1:2;

[0044] The turnip product is obtained by blanching, pickling and dehydrating turnips; the licorice juice is obtained by boiling licorice at 100°C for 60 minutes; the lemon juice is obtained by peeling and removing the core of fresh lemons Obtained directly without adding water;

[0045] The preparation method of the preserved turnip food provided in the present embodiment comprises the steps:

[0046] 1) Select turnips with thick and crisp rhizomes, remove root hairs and leaves; then clean the surface dirt (such as soil); finally remove bud eyes and spots, rinse and drain;

[0047] 2) the rhizome of the turnip treated in step 1) is cut into pieces, and...

Embodiment 2

[0056] This embodiment provides a kind of candied turnip food and its preparation method. The candied turnip food includes the following raw materials in parts by mass:

[0057] turnip products;

[0058] Sauce: 30g brown sugar, 70g licorice juice, 5g lemon juice, 3g tangerine peel;

[0059] The mass ratio of the turnip product to the active ingredients in the sauce is 1:2;

[0060] The turnip product is obtained by blanching, pickling and dehydrating turnips; the licorice juice is obtained by boiling licorice at 100°C for 60 minutes; the lemon juice is obtained by peeling and removing the core of fresh lemons beaten to get;

[0061] The preparation method of the preserved turnip food provided in the present embodiment comprises the steps:

[0062] 1) Select turnips with thick and crisp rhizomes, remove root hairs and leaves; then clean the surface dirt; finally remove bud eyes and spots, rinse and drain;

[0063] 2) the rhizome of the turnip treated in step 1) is cut into s...

Embodiment 3

[0072] This embodiment provides a kind of candied turnip food and its preparation method. The candied turnip food includes the following raw materials in parts by mass:

[0073] turnip products;

[0074] Sauce: 30g white sugar, 70g licorice juice, 5g lemon juice;

[0075] The mass ratio of the turnip product to the sauce is 1:2;

[0076] The turnip product is obtained by blanching, pickling and dehydrating turnips; the licorice juice is obtained by boiling licorice at 95°C for 60 minutes; the lemon juice is obtained by peeling and removing the core of fresh lemons beaten to get;

[0077] The preparation method of the preserved turnip food provided in the present embodiment comprises the steps:

[0078] 1) Select a dry turnip with a complete shape and clean the surface dirt; then soak it in pure water for 24 hours, adding water during the period so that the water surface is covered with the turnip; finally, remove the bud eyes and spots of the swelled turnip, rinse and drai...

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PUM

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Abstract

The invention provides a preserved turnip food and a preparation method thereof. The preserved turnip food is prepared from the following raw materials in parts by weight: a turnip product and seasoning juice, wherein the seasoning juice including 5-30 parts of saccharides, 50-100 parts of licorice juice, 5-7 parts of lemon pulp, 0-5 parts of pericarpium citri reticulatae, 0-0.3 part of saffron crocus, 0-5 parts of ginseng fruits and 0-5 parts of mint leaves; the mass ratio of the turnip product to the seasoning juice is 1 to (1-3); and the turnip product is prepared from turnip through blanching, pickling and dehydration. The preparation method comprises the following steps: blanching, pickling, dehydration, seasoning and concentration. The final product has strong fragrance, sour, sweet and delicious taste and good color, flavor and taste; furthermore, the salt content is less than or equal to 3wt, the sugar content is less than or equal to 20wt, and the salt content and the sugar content are relatively low, so that the turnip preserved food is nutrient and healthy; and meanwhile, the preserved turnip food is convenient to eat and is suitable for being eaten by the majority of people in various places.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a candied turnip food and a preparation method thereof. Background technique [0002] Turnip, also known as kohlrabi, ocean turnip, ocean lump, pancai, kohlrabi, and bruk, belongs to the biennial herb of the genus Brassicaceae. Its root tuber is spherical or spindle-shaped, and the flesh is fine and dense. In Tibet, Tibetans collectively call it manjing, round root, turnip root or Yuangen; in Xinjiang, Uighurs call it Chamagu. Both Tibetans and Uygurs have a long history of the same origin of medicine and food. Tibetan medicine believes that turnips are sweet and have the effects of detoxification and nourishing; , has the effect of "opening the chest and smoothing the Qi, invigorating the stomach and eliminating food, and detoxifying". [0003] Modern pharmacological studies have shown that the extracts from turnips can improve the body's a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23G3/364
Inventor 王颖马维忠
Owner TIBET TIANMAILI HEALTH PROD CO LTD
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