Making method of dried turnip

Abstract

The invention relates to the technical field of processing and making of a dried turnip, and discloses a making method of the dried turnip. The making method of the dried turnip is prepared from the following raw materials in parts by weight: 100-120 parts of fresh turnip, 5-7 parts of bean sprout juice, 4.5-5.5 parts of aloe powder, 3.5-4.0 parts of bean flour, 3.0-4.0 parts of sea salt, 2.5-3.5 parts of white sugar, 1.5-2.5 parts of Sichuan pepper, 1.5-2.0 parts of anise, 1.3-1.5 parts of red pepper, 0.5-0.6 part of cumin powder, 0.3-0.5 part of pepper powder, and 0.2-0.3 part of lactic acid bacteria. According to the making method of the dried turnip, the bean sprout is grinded into the juice, the bean sprout juice is added into a fermentation system together with the bean flour, therefore, on one side, the fermentation speed is increased, and the breeding of mixed bacteria is inhibited, on the other side, the brittleness of the dried turnip is improved, the water is prevented from excessively permeating to the outside of a cell membrane in the pickling and fermenting processes of the dried turnip, the accumulation of nitrite is prevented in the pickling process, and moreover, the shelf life is prolonged.

Description

Technical field [0001] The invention belongs to the technical field of processing and manufacturing dried radish, and specifically relates to a method for preparing dried radish. Background technique [0002] The main components of radish are protein, carbohydrates, B vitamins and a large amount of vitamin C, as well as iron, calcium, phosphorus and fiber, mustard oil and amylase. According to measurement, the vitamin C content of radish is nearly 10 times higher than that of fruits such as apples and pears. The radish is cool in nature, pungent and sweet in taste, and has the effects of eliminating stagnation, eliminating phlegm, clearing heat, lowering the qi and detoxifying. Radish is an authentic health food, which can promote metabolism, increase appetite, and help digestion. It can reduce stagnation. It can be used for fullness of food, phlegm and cough, aphonia, vomiting, diarrhea, dysentery, headache, poor urination, etc.; regular consumption of radish can reduce Blood ...

AI Technical Summary

Problems solved by technology

The traditional production method uses air dehydration, which takes a long time to process. The existing dried radish processing uses salt dehydration, which shortens the time, but the flavor is no longer pure, lacks technological innovation, and a large number of chemical additives are added to preserve the dried radish. Long-term use harmful to the human body

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