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Vinegar-flavored white radish peel and preparation method thereof

A technology of white radish skin and production method, which is applied in the preservation of food ingredients as anti-microbial, food science, food preservation, etc. , the effect of saving a long time

Inactive Publication Date: 2018-05-22
高翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the amount of salt added to the pickled white radish and coriander is not enough, it will easily rot and deteriorate after long-term storage.

Method used

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Embodiment Construction

[0016] The present invention is a kind of vinegared white radish skin, which consists of the following components according to the weight ratio: 40-50 parts of white radish, 12-14 parts of cucumber skin, 7-10 parts of white vinegar, and 6-8 parts of white sugar , 3-6 parts of mashed garlic, 0.5-1 part of white wine, 1-2 parts of salt, and a small amount of water.

[0017] The vinegared white radish skin of the present invention consists of the following components by weight: 48 parts of white radish, 12 parts of cucumber skin, 9 parts of white vinegar, 7 parts of white sugar, 3.5 parts of mashed garlic, 0.6 part of white wine, 2 parts of salt, and a small amount of water .

[0018] The preparation method step of vinegar white radish skin of the present invention is as follows:

[0019] 1. Wash the white radish skin, drain and shred, with a thickness of 0.3cm, a width of 2cm, and a length of 2cm; cut the cucumber into sections, remove the inner flesh, with a thickness of 0.3cm...

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PUM

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Abstract

The invention discloses a vinegar white radish peel and a preparation method thereof. The vinegar white radish peel is prepared from the following components in parts by weight: 40 to 50 parts of white radish, 12 to 14 parts of cucumber peel, 7 to 10 parts of white vinegar, 6 to 8 parts of white sugar, 3 to 6 parts of mashed garlic, 0.5 to 1 part of Baijiu, 1 to 2 parts of salt, and a small amountof water. The vinegar white radish peel and the preparation method provided by the invention has the advantages that the crispness of the white radish peel and the cucumber peel is realized by adopting a spin-drying and drying manner, and the salt and the Baijiu (Baijiu with high alcoholic content) are added for rubbing and kneading, so that the problem that the white radish is easy to corrode issolved; the temperature of a drying chamber and the drying time are obtained through multiple tests, so that the crispness of the white radish cannot be influenced by the water loss of the white radish, and the preservation time is long.

Description

technical field [0001] The invention relates to a method for preparing parsley, in particular to vinegared white radish skin and a method for preparing the same. Background technique [0002] In winter in the south, various coriander is made, especially white radish is used to make coriander, which is deeply loved by restaurants, breakfast restaurants, etc. as a side dish. If the amount of salt added to pickled white radish and coriander is not enough, it will easily rot and deteriorate when stored for a long time. If the amount of salt is too much, it will affect the taste of consumers and affect the health of excessive salt intake. Contents of the invention [0003] The object of the present invention is to provide a kind of vinegar white radish skin which is not perishable and has a long storage time and a preparation method thereof. [0004] The object of the present invention is achieved through the following technical solutions: the vinegared white radish skin consi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L3/40
CPCA23L3/40A23L19/20A23V2002/00A23V2200/10A23V2300/10
Inventor 高翔
Owner 高翔
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