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Pickled sour and spicy dried radish and manufacturing method

A technology of dried radish, hot and sour, which is applied in the field of food processing, and can solve the problems of radish losing its taste, dislike, and bad health

Inactive Publication Date: 2017-10-31
杨俊春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Radishes are rich in nutrition and cheap, and are widely loved by the people. However, radishes are directly fried and have a simple taste. Sour, and the soaked radish loses its original taste, and many people don't like it
Some dried pickled radishes sold on the market are often added with synthetic pigments and chemical preservatives, long-term consumption will have adverse effects on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A dried hot and sour radish is composed of the following components in parts by weight: 120 parts of dried radish, 20 parts of fresh chili sauce, 40 parts of raw salt, 20 parts of white sugar and 25 parts of white vinegar. The fresh chili sauce consists of the following components by weight: 50 parts of Chaotian red pepper, 20 parts of raw salt, 20 parts of garlic, 15 parts of Sanhua wine with a temperature above 56 degrees, 20 parts of tempeh, and 10 parts of ginger.

[0015] A method for making hot and sour dried radish, comprising the following steps: (1) After washing the fresh white radish, cut it into 1 cm thick radish strips, expose it to the sun for one day, and then dry it in a ventilated place until the moisture content is 5%-10 % of dried radish; (2) Take the dried radish in step (1) and soak it in cold water for 2-3 hours, wash it, and let it dry for 0.5-1 hour; (3) Dry it in step (2) Cut the dried radish into 3-6cm long, add raw salt according to the weight...

Embodiment 2

[0018] A dried hot and sour radish is composed of the following components in parts by weight: 100 parts of dried radish, 10 parts of fresh chili sauce, 30 parts of raw salt, 10 parts of white sugar and 15 parts of white vinegar. The fresh chili sauce is composed of the following components in parts by weight: 40 parts of Chaotian red pepper, 15 parts of raw salt, 10 parts of garlic, 10 parts of Sanhua wine with a temperature of 56 degrees or more, 15 parts of tempeh, 5 parts of ginger.

[0019] A method for making hot and sour dried radish, comprising the following steps: (1) After washing the fresh white radish, cut it into 1 cm thick radish strips, expose it to the sun for one day, and then dry it in a ventilated place until the moisture content is 5%-10 % of dried radish; (2) Take the dried radish in step (1) and soak it in cold water for 2-3 hours, wash it, and let it dry for 0.5-1 hour; (3) Dry it in step (2) Cut the dried radish into 3-6cm long, add raw salt according ...

Embodiment 3

[0022] A dried hot and sour radish is composed of the following components in parts by weight: 110 parts of dried radish, 15 parts of fresh chili sauce, 35 parts of raw salt, 15 parts of white sugar and 20 parts of white vinegar. The fresh chili sauce is composed of the following components in parts by weight: 45 parts of Chaotian red pepper, 18 parts of raw salt, 18 parts of garlic, 12 parts of Sanhua wine with a temperature above 56 degrees, 18 parts of tempeh and 8 parts of ginger.

[0023] The method for making hot and sour dried radish comprises the following steps: (1) cutting the screened fresh and brightly colored Chaotian red peppers, washing them, draining them, and putting them into crushing equipment for crushing to obtain crushed peppers; (2) Peel the screened full and large garlic, wash it, drain it, put it into a crushing equipment and pulverize it to get crushed garlic; (3) wash ginger and fermented soya beans respectively and put it into a crushing device to pu...

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PUM

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Abstract

The invention discloses a pickled sour and spicy dried radish which comprises the following components in parts by weight: 100-120 parts of dried radish, 10-20 parts of fresh chilli sauce, 30-40 parts of salt, 10-20 parts of white sugar and 15-25 parts of white vinegar. The manufacturing method for the pickled sour and spicy dried radish comprises the following steps: cleaning the fresh radish and then cutting into strips, exposing under sunlight and airing in a ventilating place till the moisture content of the dried radish is 5%-10%; soaking in cold water for 2-3 hours, cleaning and airing for 0.5-1 hour; cutting the aired dried radish into sections, adding salt, stirring, compressing and performing sealing treatment for 6 hours; and adding fresh chilli sauce, white sugar and white vinegar into the pickled dried radish, uniformly stirring and pickling for 2-3 hours, thereby acquiring an end product. The dried radish tastes sour and spicy, keeps crispy, has a good taste, is free from additive or preservative and is beneficial to body health.

Description

technical field [0001] The invention relates to food processing, in particular to a dried hot and sour radish and a preparation method thereof. Background technique [0002] Radishes are rich in nutrition and cheap, and are widely loved by the people. However, radishes are directly fried and have a simple taste. Sour, and the soaked radish loses its original taste, and many people don't like it. Some dried pickled radishes sold on the market are often added with synthetic pigments and chemical preservatives, and long-term consumption will have adverse effects on human health. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the object of the present invention is to provide a hot and sour dried radish and its preparation method. It uses radish and pepper as raw materials, and the dried radish is not only hot and sour, but also keeps the crispness of the radish and can be eaten directly. , Delicious and delicious, do not add any synthetic col...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 杨俊春
Owner 杨俊春