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Preparation method of low-salt pickled radishes

A technology of radish and radish strips, which is applied in the direction of food ingredients as antimicrobial preservation, food preservation, food ingredients as antioxidants, etc. It can solve the problems of unfavorable human health, high blood pressure, single taste, etc., and achieve the goal of inhibiting miscellaneous bacteria Growth, long shelf life, good antibacterial effect

Inactive Publication Date: 2018-03-20
周起行
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sour radish has an excellent flavor and is very popular among people. Sour radish is usually made by soaking in salt water and vinegar, but it has a single taste and a lot of salt. People who eat too much tend to have dry mouth, high blood pressure and other diseases. detrimental to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of low-salt pickled radish, comprising the steps of:

[0021] S1. Wash 80kg radish, cut into radish strips, add 12kg perilla, 4kg amomum, 4kg prickly ash, 10kg salt, 50kg water and stir for 4 hours, the stirring speed is 20r / min, the stirring temperature is 50 ℃, let stand for 25h, Adjust the water content to 8wt%, to obtain the first material;

[0022] S2. Mix 12 kg of barley, 4 kg of corn kernels, and 120 kg of water, heat up to 65°C and keep it warm for 80 minutes, cool, dry at 45°C to constant weight, and fry for 20 minutes at a frying temperature of 220°C to obtain the second material;

[0023] S3. Mix 100kg of the first material, 20kg of the second material, and 2kg of modified peanut protein powder evenly, seal the bag and pack it, and sterilize it to obtain antibacterial pickled radish.

[0024] The modified peanut protein powder is prepared by the following process: mix 40kg peanut protein powder, 8kg rosmarinic acid, 0.4kg protease, and 1...

Embodiment 2

[0026] A preparation method of low-salt pickled radish, comprising the steps of:

[0027] S1. Wash 120kg radish, cut into radish strips, add 6kg perilla, 8kg amomum, 2kg prickly ash, 20kg salt, 30kg water and stir for 10h at a stirring speed of 10r / min at a stirring temperature of 60°C and let stand for 15h. Adjust the water content to 14wt% to obtain the first material;

[0028] S2. Mix 6 kg of barley, 10 kg of corn kernels, and 80 kg of water, raise the temperature to 75°C and keep it warm for 40 minutes, cool, dry at 55°C to constant weight, and fry for 10 minutes at a frying temperature of 260°C to obtain the second material;

[0029] S3. Mix 100kg of the first material, 10kg of the second material, and 4kg of modified peanut protein powder evenly, seal the bag, and sterilize to obtain antibacterial pickled radish.

[0030] The modified peanut protein powder is prepared by the following process: mix 20kg peanut protein powder, 16kg rosmarinic acid, 0.2kg protease, and 160...

Embodiment 3

[0032] A preparation method of low-salt pickled radish, comprising the steps of:

[0033] S1. Wash 90kg radish, cut it into radish strips, add 10kg perilla, 5kg amomum, 3.5kg prickly ash, 12kg salt, 45kg water and stir for 6 hours, the stirring speed is 16r / min, the stirring temperature is 52°C, and let stand for 22h , adjusting the water content to 10wt%, to obtain the first material;

[0034] S2. Mix 10 kg of barley, 6 kg of corn kernels, and 110 kg of water, heat up to 68°C and keep it warm for 70 minutes, cool, dry at 48°C to constant weight, and fry for 18 minutes at a frying temperature of 230°C to obtain the second material;

[0035] S3. Mix 100kg of the first material, 18kg of the second material, and 2.5kg of modified peanut protein powder evenly, seal the bag, and sterilize to obtain antibacterial pickled radish.

[0036] The modified peanut protein powder is prepared by the following process: mix 35kg peanut protein powder, 10kg rosmarinic acid, 0.35kg protease, an...

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PUM

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Abstract

The invention discloses a preparation method of low-salt pickled radishes. The preparation method comprises the following steps: radishes are washed and cut into radish strips, perilla, amomum fruits,Chinese prickly ash, salt and water are added with stirring, the materials are permitted to stand, and water content is adjusted in order to obtain a first material; coix seeds, niblets and water aremixed, heating and insulation are carried out, cooling is carried out, drying is carried out till the product has a constant weight, and frying is carried out in order to obtain a second material; the first material, the second material, and modified peanut protein powder are uniformly mixed, the product is enveloped and packaged, and disinfection is carried out in order to obtain the low-salt pickled radishes. The modified peanut protein powder is prepared according to the following technology: peanut protein powder, rosmarinic acid, protease and water are mixed, temperature is adjusted, stirring is carried out, dialysis is carried out in order to remove free rosmarinic acid, and freeze drying is carried out in order to obtain the modified peanut protein powder. The problems that easy color change, softening and deterioration of pickled radishes are solved; and under the prerequisite that the salinity content is low, antibacterial effects are good, growth of infectious microbes in the pickled radishes is effectively inhibited, antioxidation effects are good, shelf-life is long, and nutrients are abundant.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of low-salt pickled radish. Background technique [0002] Radish, sweet in taste, cool in nature, enters the lung and stomach meridians, is a good product for diet therapy, and can treat or assist in the treatment of various diseases. Compendium of Materia Medica calls it "the most beneficial vegetable". Sour radish has an excellent flavor and is very popular among people. Sour radish is usually made by soaking in salt water and vinegar, but it has a single taste and a lot of salt. People who eat too much tend to have dry mouth, high blood pressure and other diseases. Not conducive to human health. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a preparation method of low-salt pickled radish, which solves the problem that pickled radish is easy to change color...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L5/10A23L27/10A23B7/154
CPCA23B7/154A23L5/11A23L19/20A23L27/10A23V2002/00A23V2200/02A23V2200/10A23V2200/14A23V2250/548
Inventor 周起行
Owner 周起行