Processing method of dried crispy radish chips

A processing method and a technology of crispy slices, which are applied in the processing field of crispy radish slices, can solve the problems of rapid decrease in brittleness, increase in acidity, and decrease in taste, and achieve the effects of crisp and unique taste, reduced rot speed, and reduced decomposition

Active Publication Date: 2017-09-29
WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the serious dehydration of traditional pickled radishes, the brittleness decreases rapidly, which may easily lead to reduced taste, yellowish color, increased acidity, and rot.

Method used

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  • Processing method of dried crispy radish chips

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Effect test

Embodiment 1

[0014] The processing method of the crisp radish chips provided in this embodiment comprises the following steps: 1. select fresh white radish, trim, wash, slice, and press mold, 2. configure the fermented pickling solution (configure in parts by weight): drink Add 1 part of table salt, 30 parts of sucrose, 5 parts of milk, 5 parts of fruit juice, 0.5 parts of Chinese prickly ash, 0.3 parts of cinnamon into the water, heat to boil, keep for 20 minutes, then cool to 40°C, add 0.5 parts of lactic acid bacteria, 0.5 parts of Acetobacter, fermented for 2 days; ③Wash the marinating container and dry it, place the sliced ​​white radish in a cylindrical aluminum foil bag formed by aluminum foil paper in an oblique and partially stacked manner, and wrap the side wall of the aluminum foil bag Carry out hollowing treatment on the bottom surface, seal the open end of the aluminum foil paper bag, put several aluminum foil paper bags with white radish slices in a vertical position in the pi...

Embodiment 2

[0018] The processing method of the radish crisp slices provided in this embodiment comprises the following steps: ① select fresh white radish, trim, wash, slice, and press mold, ② configure fermented pickling solution: add 0.5 part of salt, 15 3 parts of sucrose, 3 parts of milk, 3 parts of fruit juice, 0.5 parts of Chinese prickly ash, 0.3 parts of cinnamon, heated to boiling, kept for 15 minutes, then cooled to 35°C, added 0.3 parts of lactic acid bacteria, 0.3 parts of acetic acid bacteria, and fermented for 1 day;③ Wash the marinating container and dry it. Place the sliced ​​white radish in a cylindrical aluminum foil bag formed of aluminum foil paper in an oblique and partially stacked manner. Hollow out the side wall and bottom of the aluminum foil bag. The open end is sealed, and several aluminum foil paper bags containing white radish slices are placed vertically in the pickling container, and the fermented pickle liquid is poured into the pickle container so that the ...

Embodiment 3

[0024] The processing method of the radish crisp slices provided in this embodiment comprises the following steps: ① select fresh white radish, trim, wash, slice, and press mold, ② configure fermented pickling solution: add 0.8 parts of salt, 22 1 part of sucrose, 4 parts of milk, 4 parts of fruit juice, 0.5 part of Zanthoxylum bungeanum, 0.3 part of cinnamon, heated to boiling, kept for 17 minutes, then cooled to 38°C, added 0.4 parts of lactic acid bacteria, 0.4 parts of acetic acid bacteria, and fermented for 2 days;③ Wash the marinating container and dry it. Place the sliced ​​white radish in a cylindrical aluminum foil bag formed of aluminum foil paper in an oblique and partially stacked manner. Hollow out the side wall and bottom of the aluminum foil bag. The open end is sealed, and several aluminum foil paper bags containing white radish slices are placed vertically in the pickling container, and the fermented pickle liquid is poured into the pickle container so that the...

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Abstract

The invention discloses a processing method of dried crispy radish chips. The method includes the following steps: (1) selecting fresh and clean white radishes, performing trimming, performing rinsing, performing slicing and performing molding; (2) preparing a fermenting-pickling liquid; (3) rinsing and airing a pickling container, placing the sliced white radishes into aluminum foil bags, hollowing out the aluminum foil bags, sealing the opening end of each of the aluminum foil bags, placing a plurality of the aluminum foil bags containing the sliced white radishes vertically into the pickling container and adding the fermenting-pickling liquid into the pickling container; and (4) sealing the pickling container and performing pickling for 10-20 days at a temperature of 4 DEG C to 10 DEG C. The processing method is suitable for household daily pickling and also can be promoted industrially. The method is simple and practical, and can extend the shelf life of radishes, increase radish crispness and improve taste.

Description

technical field [0001] The invention belongs to the technical field of vegetable processing, in particular to a processing method for crispy radish slices. Background technique [0002] Radish is very popular because of its low calories, rich vitamins, crisp taste, and its ability to lower blood fat. In addition to the daily cooking of radish, the most common way to eat it is to pickle it and eat it as a cold dish. The pickled radish tastes crisp and delicious, reduces the raw fishy smell and spicy smell in the fresh radish, and has an appetizing effect. [0003] The traditional method of pickling radish is to clean the radish, put the whole radish into the altar, put in sugar, salt and other ingredients to carry out sealing and pickling at room temperature. Due to the severe dehydration of traditionally pickled radishes, the brittleness decreases rapidly, which may easily lead to reduced taste, yellowish color, increased acidity, and rot. Contents of the invention [0...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L5/41
CPCA23L5/41A23L19/20A23V2002/00A23V2200/048A23V2250/0616A23V2250/2134A23V2250/708
Inventor 苏来金徐仰丽周志强邹盈叶剑李彦坡戴璐怡
Owner WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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