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Turnip sauce and processing method thereof

A processing method and technology of turnip paste, applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve problems such as inconvenient eating, poor taste, etc., and achieve good taste, simple processing method, and food safety Effect

Inactive Publication Date: 2017-06-20
TIBET TIANMAILI HEALTH PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects of poor mouthfeel and inconvenient consumption of existing turnip products, and then provide a kind of good mouthfeel and convenient eating turnip sauce and its processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A processing method of turnip paste, comprising the steps of:

[0037] (1) Pretreatment: Select turnips with thick and crisp rhizomes, remove root hairs and leaves, clean surface soil and dirt, remove bud eyes and spots, then rinse and drain;

[0038] (2) Cutting: Cut the cleaned turnip rhizome into blocks, the size of the blocks is preferably 2cm*2cm;

[0039] (3) blanching and deodorization: place the cut turnip rhizomes in boiling water for 3 minutes, and add baking soda to the boiling water to remove the odors. The amount of baking soda is 0.8wt of the mass of the turnip rhizomes %;

[0040] (4) Beating and concentration: use pure water to cool and rinse the turnip rhizome after deodorizing the hot soup, then pour it into a beater for beating to obtain a turnip pulp, and then concentrate the turnip until the solid content is the quality of the turnip pulp 25wt%, obtain concentrated turnip pulp;

[0041] (5) Stir-fried sauce: stir-fry the sauce according to the fo...

Embodiment 2

[0047] A processing method of turnip paste, comprising the steps of:

[0048] (1) Pretreatment: Select turnips with thick and crisp rhizomes, remove root hairs and leaves, clean surface soil and dirt, remove bud eyes and spots, then rinse and drain;

[0049] (2) Cutting: Cut the cleaned turnip rhizome into blocks, the size of the blocks is preferably 2cm*2cm;

[0050] (3) blanching and deodorization: place the cut turnip rhizome in boiling water for 5 minutes, and add baking soda to the boiling water to remove the odor. The amount of baking soda is 0.8wt of the mass of the turnip rhizome %;

[0051] (4) Beating and concentration: use pure water to cool and rinse the turnip rhizome after deodorizing the hot soup, then pour it into a beater for beating to obtain a turnip pulp, and then concentrate the turnip until the solid content is the quality of the turnip pulp 25wt%, obtain concentrated turnip pulp;

[0052] (5) Stir-fry sauce: stir-fry the sauce according to the followi...

Embodiment 3

[0058] A processing method of turnip paste, comprising the steps of:

[0059] (1) Pretreatment: Select the dried turnip rhizomes with complete shape, clean the surface soil and dirt, soak in pure water for 24 hours, add water during the period, so that the water surface is not over the turnip; remove the bud eyes and spots of the turnip that has absorbed water and swelled, rinse, drain;

[0060] (2) Cutting: Cut the cleaned turnip rhizome into slices, the thickness of the slices is preferably 0.8cm;

[0061] (3) blanching and deodorization: place the cut turnip rhizome in boiling water for 10 minutes, and add baking soda to the boiling water to remove the odor. The amount of baking soda is 0.8wt of the mass of the turnip root %;

[0062] (4) Beating and concentration: use pure water to cool and rinse the turnip rhizome after deodorizing the hot soup, then pour it into a beater for beating to obtain a turnip pulp, and then concentrate the turnip until the solid content is the...

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Abstract

The invention provides turnip sauce and a processing method thereof. The turnip sauce is prepared by mixing concentrated turnip pulp and a plurality of auxiliary materials; nutritional ingredients of turnip are remained, and the taste of a turnip product is improved; moreover, the turnip sauce is convenient to store and eat, and is suitable to be eaten by the majority of people in various places. The processing method for the turnip sauce provided by the invention comprises the following steps: blanching turnip rhizomes by adopting boiling water added with baking soda so as to remove mustard taste of the turnip, and then pulping the turnip rhizomes to completely remain the nutritional ingredients of the turnip; after that, adding various auxiliary materials into the concentrated turnip pulp, and performing frying, hot-filling and sterilizing treatment in sequence, so that the finally prepared turnip sauce has the advantages of good ready-to-eat property, good taste and convenience in storage.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a seasoning sauce prepared from turnip as a main raw material, in particular to a turnip sauce and a processing method thereof. Background technique [0002] Turnip, Latin name Brassica rapa, also known as manjing, Zhugecai, pimple head, round cabbage head, round root, dish dish, people in Northeast China are called Bruk, kohlrabi, people in Xinjiang are called Qiamagu, and Tibetans are called Niuma. Its plump fleshy roots are edible, and turnips have a long history of medicine and food homology among Tibetans and Uighurs. Tibetan medicine believes that turnips are sweet in taste and have the effects of detoxification and nourishing. Uighur medicine believes that turnips are sweet, pungent, bitter, warm in nature, and have the effects of opening the chest and smoothing Qi, invigorating the stomach, eliminating food, and detoxifying. [0003] Modern pharmacological studies have shown...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/30
Inventor 王颖马维忠次仁央宗德央
Owner TIBET TIANMAILI HEALTH PROD CO LTD
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