Processing method of jar pickled radishes

Abstract

The invention discloses a processing method of jar pickled radishes. The processing method comprises the following processing steps: collecting fresh radishes from a vegetable garden; cutting the radishes into radish strips, and airing the radish strips until the radish strips are softened; thoroughly cleaning a jar, airing the thoroughly cleaned jar, and performing disinfection with hot steam; putting a layer of radish strips in the jar, then spreading a layer of salt, then putting a layer of radish strips on the salt layer, then spreading a layer of salt, and performing sequential superposition until the jar is filled with the radish strips; taking the radish strips out of the jar at the next day, airing the radish strips, putting the radish strips into the jar again at the same evening,and putting the radish strips according to the above-mentioned steps; repeating the above-mentioned steps for many times, laying a film on an opening of the jar filled with the radish strips, injecting water on the film, and sealing the jar; and performing pickling for 70-90 days to obtain the jar pickled radishes. The processing method of the jar pickled radishes, disclosed by the invention, canbe used for preparing pickled radishes with good taste and low salt content.

Description

technical field [0001] The invention relates to a processing method for food pickling, more specifically, a processing method for Laotan sour radish. Background technique [0002] In our country, sauerkraut is a common cooking material, and it is popular as a pickled dish. Generally, sauerkraut is made by lactic acid fermentation of fresh vegetables under anaerobic conditions, and the lactic acid bacteria in vegetables can decompose most of lactose It is lactic acid, a small part of which is decomposed into alcohol, and the two react to form lipids with aromatic odor, which can whet the appetite and promote body fluids, making sauerkraut sour and fragrant, and the taste is pure. Generally, there are many kinds of fresh vegetables used in pickling, and mustard greens, Chinese cabbage, radishes, bean pods, etc. can be used as raw materials. Among them, the sour radish prepared from radish has a unique taste and can be eaten directly or cooked with other dishes. In the tradit...