Preparation method of pickled radish with rich nutrients

A nutrient-rich, radish technology, applied in the field of pickled radish, can solve the problems of inability to meet the needs of various nutrients, high salt content in the product, long pickling time, etc., and achieves increased appetite, simple production process, anti-oxidation good effect

Inactive Publication Date: 2018-05-04
周起行
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional radish pickling process takes a long time to pickle, and the product has high salt content and single nutrition, which cannot meet people's needs for multiple nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing nutrient-rich pickled radish, comprising the steps of:

[0020] S1. Mix 4kg of pickled peppers, 7kg of scallion, 4kg of grass fruit, 12kg of perilla, and 35kg of water and cook for 8 hours, then cool down to obtain a marinade;

[0021] S2. Wash 100kg of white radish, cut into strips of 0.4-1cm in width and 2-4cm in length, add 14kg of salt and stir evenly, let stand for 10h, rinse, dry, add 30kg of marinade and stir for 6h, drain, then add 13kg The peanut protein complex is evenly stirred, dried and sterilized to obtain nutritious pickled radish.

[0022] The peanut protein complex was prepared by the following process: mix 6kg of starch, 8kg of peanut protein, 0.2kg of food grade polyvinyl alcohol, and 35kg of water, heat up to 85°C and stir for 30min, and then irradiate with electron beams at a dose of 35kGy. A peanut protein complex is obtained.

Embodiment 2

[0024] A method for preparing nutrient-rich pickled radish, comprising the steps of:

[0025] S1. Mix 8kg of pickled peppers, 3kg of scallion, 10kg of grass fruit, 6kg of perilla, and 55kg of water and cook for 4 hours, then cool down to obtain a marinade;

[0026] S2. Wash 120kg of white radish, cut into strips of 0.4-1cm in width and 2-4cm in length, add 8kg of salt and stir evenly, let stand for 14h, rinse, dry, add 20kg of marinade and stir for 12h, drain, then add 10kg The peanut protein complex is evenly stirred, dried and sterilized to obtain nutritious pickled radish.

[0027] The peanut protein complex was prepared by the following process: 12kg of starch, 4kg of peanut protein, 0.4kg of food grade polyvinyl alcohol, and 25kg of water were mixed, heated to 90°C and stirred for 20 minutes, treated with electron beam irradiation, and the dose of electron beam irradiation was 45kGy. A peanut protein complex is obtained.

Embodiment 3

[0029] A method for preparing nutrient-rich pickled radish, comprising the steps of:

[0030] S1. Mix and boil 5kg of pickled peppers, 6kg of scallion, 6kg of grass fruit, 10kg of perilla, and 40kg of water for 7 hours, and cool down to obtain a marinade;

[0031] S2. Wash 105kg of white radish, cut into strips of 0.4-1cm in width and 2-4cm in length, add 12kg of salt and stir evenly, let stand for 11h, rinse, dry, add 28kg of marinade and stir for 8h, drain, then add 12kg The peanut protein complex is evenly stirred, dried and sterilized to obtain nutritious pickled radish.

[0032] The peanut protein complex was prepared by the following process: mix 8kg of starch, 7kg of peanut protein, 0.25kg of food grade polyvinyl alcohol, and 32kg of water, heat up to 86°C and stir for 28min, and then irradiate with electron beams. The dose of electron beam irradiation is 38kGy. A peanut protein complex is obtained.

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PUM

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Abstract

The invention discloses a preparation method of pickled radish with rich nutrients. The preparation method comprises the following steps: mixing pickled peppers, scallion stalk, Amomum tsao-ko and purple perilla with water for boiling, and cooling to obtain a pickled material; washing and cutting white radish into strips, adding salt for uniform stirring, placing, washing, airing, adding the pickled material for stirring, leachating, then adding a peanut protein compound for uniform stirring, airing, and sterilizing the product to obtain the pickled radish with rich nutrients. The preparationmethod is simple in technology and low in composite cost, the pickled radish is convenient to eat and convenient to store, the obtained pickled radish is high in frangibility, low in nutrient loss andstable in frangibility, the nutritional ingredients of white radish can be maintained to the maximum extent, the loss of nutritional ingredients caused by an original pickling technology is avoided,and the radish strips are crisp and tender under the premise of low salt and can stimulate the appetite, tonify the spleen and enhance the appetite.

Description

technical field [0001] The invention relates to the technical field of pickled radish, in particular to a method for preparing nutrient-rich pickled radish. Background technique [0002] Radish is a vegetable consumed by the masses in our country, which can be eaten raw or cooked. There are many pickled and soaked radish products in our country, and processed radish products that are crisp, tender, fresh and delicious are loved by consumers. [0003] Radish has a variety of vegetable and medicinal value. As the saying goes, "eating radish in winter and ginger in summer will keep you healthy all year round." Pickled radish is one of the traditional foods that our people love. For a long time, pickled radish has played an important role in meeting the needs of urban and rural people and supplementing the shortage of vegetables in the off-season. Especially pickled radish can not only season, but also help digestion. It has the functions of eliminating greasiness, regulating ...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L19/20A23L3/3472A23L29/212A23P20/10
CPCA23L3/3472A23L19/20A23L29/212A23P20/105A23V2002/00A23V2200/326A23V2250/5118
Inventor周起行
Owner周起行