Making method of Xiaoshan dried radishes

A production method and technology of dried radish, applied in the direction of climate change adaptation, food science, etc., can solve the problems of acid change, improper operation, and easy rot of Xiaoshan dried radish, and achieve the effect of uniform strips and white meat.

Inactive Publication Date: 2018-04-13
TONGLING TIANPINGSHAN FLAVORING FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0003] Dry pickling of Xiaoshan radish is prone to rot and acid change after dry pickling, which is caused by improper operation during the pickling process.

Method used

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Embodiment Construction

[0024] The following clearly and completely describes the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0025] A method for preparing dried Xiaoshan radish, the raw materials include fresh radish, salt and sodium benzoate; the preparation steps are as follows:

[0026] S1. Material selection: Fresh radishes should be thin-skinned, white in color, firm in flesh, and less watery in roots; this kind of radish matures for 100 days, sows in early September, and harvests at the end of December. After harvesting, pile them indoors , to prevent freezing, the stacking time should not be too long, and the stack should not be too high;

[0027]...

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Abstract

The invention discloses a making method of Xiaoshan dried radishes. The making method comprises the following steps of performing sorting, performing washing, performing cutting to obtain radish strips, airing radish strips without salt outdoors, loading the aired radish strips in a vat for the first time, airing the salted radish strips outdoors, loading the radish strips aired for the second time in the vat, blending the loaded radish strips with auxiliary materials to obtain a mixture, loading the mixture in a jar and the like, so that the made Xiaoshan dried radishes are yellow and brightin color, crisp, fragrant, natural in sweetness, uniform in strips, white in flesh, appropriate in saltiness, tender, soft and hard, and free from spoilage, and can be stored for a long term.

Description

technical field [0001] The invention relates to a method for preparing dried Xiaoshan radish. Background technique [0002] Xiaoshan dried radish originated in the 1940s, and its technical feature is to use the method of first drying and then pickling to ensure the crisp quality of radish. The beginning is seasonal production, seasonal sales, and local sales. Later, it developed into seasonal production and sold all year round. The sales area has gradually expanded to Guangdong, Guangxi, Hunan, Hubei, Yangtze River Delta, Pearl River Delta and other places, and is also exported to Xinmatai and other places. [0003] Xiaoshan radish is prone to rot and acid change after dry pickling, which is caused by improper operation during the pickling process. Contents of the invention [0004] The object of the present invention is to provide a method for making dried Xiaoshan radish, so as to solve the problems raised in the above-mentioned background technology. [0005] In ord...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20Y02A40/90
Inventor 庄城山
Owner TONGLING TIANPINGSHAN FLAVORING FACTORY
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