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A kind of kimchi flavor rouge radish powder and its processing method

A technology of rouge radish and kimchi flavor, applied in food ingredients as odor improvers, functions of food ingredients, food science, etc., can solve the problems of low processing utilization rate, difficult to remove, economic loss and waste of resources, etc., to achieve improved processing Level, taste sour and spicy, widening the effect of application range

Active Publication Date: 2020-09-29
CHONGQING DANQING BIOLOGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to statistics, my country is the world's largest vegetable producer, and the annual loss rate of vegetables in my country is as high as 30-40% (Bi Jinfeng, Chen Qinqin, Liu Xuan, etc. Domestic and foreign fruit and vegetable powder processing technology and industry status and prospects [J]. China Journal of Food Science, 2013,13(3):8-14), resulting in huge economic losses and waste of resources
Vegetables in my country are still mainly processed and eaten. Less than 5% of vegetables are processed into canned food, pickled products, dried products and other products. The low processing utilization rate is an important factor affecting the loss rate of vegetables in my country.
Our previous research found that when fresh rouge radish is directly processed into radish powder, the bad radish flavor produced by processing is difficult to remove, and the pigment is oxidized and degraded during the hot air drying process, and the fluidity of the powder is poor

Method used

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  • A kind of kimchi flavor rouge radish powder and its processing method
  • A kind of kimchi flavor rouge radish powder and its processing method
  • A kind of kimchi flavor rouge radish powder and its processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Follow the steps below to prepare kimchi flavored radish powder:

[0026] S1 Raw material pretreatment: After pre-selected rouge radish, after removing radish tassels and root hairs, clean them with a washing machine, drain them, and cut them into 3cm×3cm×5cm wires with a cutting machine;

[0027] S2 marinating: add 3% of the fresh weight of the shredded radish radish obtained in step S1, add salt and mix well, marinate at room temperature for 3 hours, remove, drain the surface water, and set aside;

[0028] S3 soaking fermentation: Heat 20kg of white vinegar to 60°C, then add 6kg of white sugar, after the white sugar is completely dissolved in white vinegar, boil for 10min, cool to room temperature, add 0.8kg of pepper oleoresin and 0.2kg of chili oil, and Mix well with 70kg rouge radish, put it into the altar; add old salt water and new salt water (the ratio of the two is 1:8) to the altar, compact it, clean the mouth of the altar, cover the altar with water seal, and...

Embodiment 2

[0037] Follow the steps below to prepare kimchi flavored radish powder:

[0038] S1 Raw material pretreatment: After pre-selected rouge radish, after removing radish tassels and root hairs, clean them with a washing machine, drain them, and cut them into 3cm×3cm×5cm wires with a cutting machine;

[0039] S2 marinating: add 3% of the fresh weight of the shredded radish radish obtained in step S1, add salt and mix well, marinate at room temperature for 3 hours, remove, drain the surface water, and set aside;

[0040] S3 soaking fermentation: Heat 20kg of white vinegar to 60°C, then add 6kg of white sugar, after the white sugar is completely dissolved in white vinegar, boil for 10min, cool to room temperature, add 0.8kg of pepper oleoresin and 0.2kg of chili oil, and Mix well with 70kg rouge radish, put it into the altar; add old salt water and new salt water (the ratio of the two is 1:8) to the altar, compact it, clean the mouth of the altar, cover the altar with water seal, and...

Embodiment 3

[0048] Follow the steps below to prepare kimchi flavored radish powder:

[0049] S1 Raw material pretreatment: After pre-selected rouge radish, after removing radish tassels and root hairs, clean them with a washing machine, drain them, and cut them into 3cm×3cm×5cm wires with a cutting machine;

[0050] S2 marinating: add 3% of the fresh weight of the shredded radish radish obtained in step S1, add salt and mix well, marinate at room temperature for 3 hours, remove, drain the surface water, and set aside;

[0051] S3 soaking fermentation: Heat 20kg of white vinegar to 60°C, then add 6kg of white sugar, after the white sugar is completely dissolved in white vinegar, boil for 10min, cool to room temperature, add 0.8kg of pepper oleoresin and 0.2kg of chili oil, and Mix well with 70kg rouge radish, put it into the altar; add old salt water and new salt water (the ratio of the two is 1:8) to the altar, compact it, clean the mouth of the altar, cover the altar with water seal, and...

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PUM

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Abstract

The invention relates to pickled-vegetable-flavored carmine radish powder and a processing method thereof. By drawing lessons from a conventional manufacture idea of pickled carmine radish, pickled-vegetable-flavored carmine radish powder and a processing method thereof are provided. Fresh carmine radishes is treated through a soaking fermentation process; through microorganism fermentation, bad flavor of carmine radishes is removed and the pickled vegetable flavor is improved; and the soaked carmine radishes are processed into carmine radish powder having a pickled vegetable flavor and free of bad flavor. The prepared pickled-vegetable-flavored carmine radish powder can be used as a food processing ingredient. The pickled-vegetable-flavored carmine radish powder has radish haematochrome for colouring, can be added as vegetable powder for texture and structure recombination, and has a pickled vegetable flavor to improve nutrition and adjust flavor. The method improves the processing level of carmine radishes, adds highly-processed product variety, broadens the application range of carmine radishes in food industry, and has high practical value.

Description

technical field [0001] The invention belongs to the field of deep processing of vegetables, in particular to a pickle-flavored rouge radish powder and a processing method thereof. Background technique [0002] Vegetables are limited by season, have a short shelf life after maturity, and are prone to wilting, browning or rotting. According to statistics, my country is the world's largest vegetable producer, and the annual loss rate of vegetables in my country is as high as 30-40% (Bi Jinfeng, Chen Qinqin, Liu Xuan, etc. Domestic and foreign fruit and vegetable powder processing technology and industry status and prospects [J]. China Journal of Food Science, 2013,13(3):8-14), resulting in huge economic losses and waste of resources. Vegetables in my country are still mainly processed and eaten. Less than 5% of vegetables are processed into canned food, pickled products, and dried products. The low processing utilization rate is an important factor affecting the loss rate of ve...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L29/00A23L5/20A23L5/41
CPCA23V2002/00A23V2200/048A23V2200/15A23V2250/042A23V2250/5112A23V2250/54252A23V2250/5114
Inventor 向戈陈军
Owner CHONGQING DANQING BIOLOGY TECH