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Radish roll and preparation method thereof

A technology of radish rolls and radishes, which is applied in food preservation, food processing, food science, etc., can solve the problems of radish rolls, such as heavy spicy taste, affecting brand value, and short shelf life, so as to achieve good aftertaste, increase sales, and extend shelf life. Effect

Inactive Publication Date: 2017-06-30
周利 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing processing technology of radish rolls is manually cleaned. During the dehydration process of radish slices, sometimes press dehydration is used under bad weather conditions. White sugar is not added to the stuffing, and the amount of shredded ginger is relatively large. Shredded ginger, the edible oil is ordinary salad oil, the raw oil is not heated and directly mixed, and it is not sterilized by machine after bagging; the radish rolls made by traditional processing are more spicy, and it is difficult to adapt to the taste needs of modern people. , the shelf life is short, easy to mildew, affecting the promotion of its brand value

Method used

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Examples

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Comparison scheme
Effect test

preparation example Construction

[0024] The invention discloses a preparation method of radish rolls, which comprises the following steps:

[0025] Step 1. Preparation of radish slices: select round radishes with no spots and no damage on the outer skin, wash them with a radish washing machine, dry the surface water, and slice them with a mandarin duck knife method, so that one radish is sliced ​​end to end. For radish slices, hang the slices on a bamboo pole to dry for 8-10 days, and then dehydrate them by natural air-drying. The degree of air-drying is suitable to be pinched and not sticky;

[0026] Step 2. Add the edible salt to the radish slices according to the mass ratio of 3:100-6:100 to neutralize, knead, pack and compact, and ferment for 14-16 days in a cool, dry and ventilated environment; after the fermentation is completed, mix Materials and packages;

[0027] When the altar is installed, it must be compacted and sealed, and water is added to the altar to isolate the air. This process isolates the radis...

Embodiment 1

[0035] The preparation method of radish rolls includes the following steps:

[0036] Step 1. Preparation of radish slices: Choose round radishes with no spots and no damage on the outer skin, wash them with a radish washing machine, dry the surface water, and slice them with a mandarin duck knife method, so that a radish is sliced ​​end to end. For radish slices, hang the slices on a bamboo pole to dry for 9 days, and then dehydrate them by natural air-drying. The degree of air-drying is suitable for hand pinching and non-sticky feeling;

[0037] Step 2. Add edible salt to the radish slices according to the mass ratio of 4.5:100, pack them in an altar and compact them, and ferment for 15 days in a cool, dry and ventilated environment; after the fermentation is completed, mix and wrap;

[0038] Step 3. Prepare garlic seedling ingredients: marinate fresh garlic seedlings with edible salt for 100-120 minutes, wherein the mass ratio of fresh garlic seedlings to edible salt is 10:2;

[003...

Embodiment 2

[0043] A preparation method of radish rolls includes the following steps:

[0044] Step 1. Preparation of radish slices: Choose round radishes with no spots and no damage on the outer skin, wash them with a radish washing machine, dry the surface water, and slice them with a mandarin duck knife method, so that a radish is sliced ​​end to end. For radish slices, hang the sliced ​​radish on a bamboo pole to dry for 8 days, and then dehydrate it by natural air drying.

[0045] Step 2. Add edible salt to the radish slices according to the mass ratio of 3:100, pack the altar and compact, and ferment for 14 days in a cool, dry and ventilated environment; after the fermentation is completed, mix and wrap;

[0046] Step 3. Prepare garlic seedling ingredients: fresh garlic seedlings are marinated with edible salt for 100-120 minutes, wherein the mass ratio of fresh garlic seedlings to edible salt is 10:1;

[0047] Step 4. Prepare the filling: cut the old ginger into thin shreds for later use. ...

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Abstract

The invention discloses a radish roll and a preparation method thereof. The radish roll is prepared by selecting a high-quality radish food material as a processing material, changing types and amounts of ingredients, bagging by using vacuum preservation bags, performing vacuum packaging, and performing radiation sterilization. A product prepared by the preparation method provided by the invention is more mild and mellow in taste and better in aftertaste; on the basis of maintaining the characteristics of the product, palatability is further highlighted, so that needs of most consumers can be met, and further increase in sales volume is facilitated; meanwhile, the defects that stuffing is easy to mildew and the shelf life is relatively short are overcome, and the shelf life of the product is prolonged by more than two months.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a radish roll and a preparation method thereof. Background technique [0002] Radish, called raisin in ancient my country, is one of the widely cultivated vegetable varieties all over the world and an important crop commonly cultivated in my country. Radish is rich in nutrients and delicious, and has a long history of processing at home and abroad. But most of the radish processing methods are soaked radish and wind radish, and the product characteristics are not obvious. Turnip rolls are a traditional processing method in Chongqing, mainly using high-quality raw radish raw materials for processing. The processing method and ingredients are green, environmentally friendly, free of food additives, preservatives and other ingredients. It has a unique flavor and is a Chongqing municipal intangible cultural heritage. [0003] The existing radish roll processing technology is manu...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L19/00A23N12/02A23L3/00
Inventor 周利彭国勇
Owner 周利
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