Method for preparing sour-spicy pickled radish

Abstract

The invention discloses a method for preparing sour-spicy pickled radish. The method comprises the following steps: 1, selecting dices, namely selecting fresh plump radishes without wormholes, washing, cutting into four massive dices having length of 3-4cm, keeping wet, and cooling to room temperature; and 2, pickling, namely uniformly applying salt to upper and lower surfaces of the dices in a mass ratio of dices to salt being 1:0.3, putting the salt applied dices into a bamboo bent plate spread with pumpkin leaves or broussonetia papyrifera leaves, and laying a layer of pumpkin leaves or broussonetia papyrifera leaves onto the dice surfaces, and pickling for 10-12 hours. By adopting the technical scheme, the method has the beneficial effects of relatively simple preparation process, short fermenting time, natural food raw materials, no pigment or flavor additive and the like, the prepared pickles have natural color, natural fragrance and pure flavor, has a unique fragrance and low content of nitrite, and is beneficial to health.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for preparing hot and sour radish kimchi. Background technique [0002] Kimchi refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi. At present, the research technology for kimchi has shown generalization and popularization, that is, after kimchi raw materials are mixed with salt water with a certain salt concentration, they are placed in a kimchi jar for fermentation treatment; in this process, according to the taste It is necessary to add other additives and other kimchi raw materials for mixed fermentation treatment, or add spices, etc., but whether it is the traditional kimchi production technology or the improved traditional kimchi production technology that has been studied so far in the process of raw material dehydration It will destroy a lar...

AI Technical Summary

Problems solved by technology

At present, the research technology for kimchi has shown generalization and popularization, that is, after kimchi raw materials are mixed with salt water with a certain salt concentration, they are placed in a kimchi jar for fermentation treatment; in this process, according to the taste It is necessary to add other additives and other kimchi raw materials for mixed fermentation treatment, or add spices, etc., but whether it is the traditional kimchi production technology or the improved traditional kimchi production technology that has been studied so far in the process of raw material dehydration It will destroy a large number of plant cell structures, resulting in the outflow and loss of nutrients contained in the cells, and during the fermentation process, due to falling into Escherichia coli, Corynebacterium diphtheriae, Candida albicans, Staphylococcus aureus and other bacteria, nitrite is produced, which is harmful to threat to human health