Making method of tender, crisp and refreshing pickled white radishes

Abstract

The invention discloses a making method of tender, crisp and refreshing pickled white radishes. The making method comprises the following steps of thoroughly cleaning white radishes, cutting the cleaned white radishes into strips, adding table salt, performing uniform stirring, performing standing, performing rinsing, and performing airing so as to obtain pretreated white radishes; mixing Chineseprickly ash with garlic, fresh ginger, villous amomum fruits and water, performing cooking, reducing the temperature, adding the pretreated white radishes, performing stirring, and performing drainingso as to obtain tasteful white radishes; mixing starch with whey protein, food grade polyvinylpyrrolidone and water, raising the temperature, performing stirring, performing electron beam irradiation, then adding the tasteful white radishes, performing uniform stirring, performing airing, and performing sterilization so as to obtain the tender, crisp and refreshing pickled white radishes. The tender, crisp and refreshing pickled white radishes made by the making method disclosed by the invention are simple in technology, low in comprehensive cost, convenient to eat, convenient to store, highin brittleness, low in running off of nutrient substances, and stable in brittleness; besides, nutrient components of the white radishes can be reserved to the maximum extent, the running off of nutrient components caused by a conventional pickling technology is avoided, and under the premise of low salt, the pickled white radish strips are tender, crisp and refreshing, can stimulate the appetite,invigorate the spleen and strengthen the appetite.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing crisp, tender and refreshing pickled white radish. Background technique [0002] White radish is a delicious root vegetable. It is rich in nutrition and can be eaten raw or cooked. It is known as "white ginseng". Modern research believes that white radish contains mustard oil, amylase and crude fiber, which can promote digestion. Enhance appetite, speed up gastrointestinal motility and relieve cough and reduce phlegm. The theory of traditional Chinese medicine also believes that it tastes sweet, cool in nature, and enters the lung and stomach meridian. It is a good food therapy and can treat or assist in the treatment of many diseases. The most beneficial of vegetables". [0003] White radish can be supplied all year round in my country, and the production and sales volume is very large. In the north, if the radish is left for too long, it will cau...

AI Technical Summary

Problems solved by technology

[0003] White radish can be supplied all year round in my country, and the production and sales volume is very large. In the north, if the radish is left for too long, it will cause bran core. At present, traditional pickled vegetables generally use the hyperosmotic effect produced by high salt to achieve the purpose of preserving vegetables, but The radish made by this method has high salt content and single nutrition, which does not meet the needs of modern people's taste of low-salt and nutritious food.