Processing method of pickled radishes

Abstract

The invention discloses a processing method of pickled radishes and belongs to the technical field of processing methods of pickled vegetables. The processing method comprises seven major steps: refining, cutting, dewatering, honey soaking, dry pickling, liquid pickling and packaging. The processing method of pickled radishes has the beneficial effects: radish strips are blanched in citric acid boiled water after being diced, so a product is kept clear white in color and has high resilience; then the radish strips are dewatered in a dehumidifying chamber to prevent the radish strips from breaking or discoloring; honey, sugar and wine are in contact with the radish strips first by performing honey soaking, and sweet flavor and alcohol flavor enter the interior of the radish strips by performing rolling and standing; liquid pickling is performed after dry pickling is performed, so the radish strips are pickled by seasonings in sequence; and finally the radish strips are cleaned and soupliquid is added to the radish strips. The pickled radishes prepared by the processing method are snow white as jade, sparkling, crystal-clear and full, crisp and tender in mouthfeel, fragrant in flavor, sour, sweet and mellow in taste and long in shelf life.

Description

technical field [0001] The invention belongs to the technical field of pickled vegetable processing methods, in particular to a pickled radish processing method. Background technique [0002] Radish is a common agricultural product with a spicy taste and can be eaten raw or cooked. Radish contains mustard oil, amylase and crude fiber, which can promote digestion, increase appetite, accelerate gastrointestinal peristalsis, relieve cough and reduce phlegm, and can treat or assist in the treatment of various diseases. It is a good food therapy product. [0003] In order to store radishes for a long time, radishes are generally made into kimchi. With the improvement of living standards, people love to eat radish kimchi more and more. Existing radish kimchi is generally obtained by soaking with salt water and vinegar. Such kimchi not only has high salt content, but also contains nitrite, which is very unfavorable to human health. [0004] Patent No. 2009102136202 discloses a d...

AI Technical Summary

Problems solved by technology

Existing radish kimchi is generally obtained by soaking with salt water and vinegar. Such kimchi not only has high salt content, but also contains nitrite, which is very harmful to human health.

[0004] Patent No. 2009102136202 discloses a deep processing method for radishes. In this method, the radish is pickled twice, the first time is 90-110 hours, the second time is 90-110 days, then stored, washed, cut, and finally dried, and then pickled. Pack the ingredients into bags, which will cause a large loss of nutrients in the radish

[0005] Patent No. 2011100853123 discloses a method for preparing rouge radish kimchi. In this method, the radish is sealed and pickled with salt for 10-15 days, and then desalted and spiced into bags. The kimchi produced by this method tends to produce a relatively large amount of nitrite, which is not conducive to healthy

[0006] Patent No. 2014102831669 discloses a processing method of pickled radish in an earthen altar. The method is divided into two pickles. First, seal and pickle with salt water, and then pickle with seasoning after 5-10 days, so that the nitrite produced by pickles can be removed Effective evacuation and digestion after its peak period, combined with related substances in seasonings and acid water, and special sealing materials throughout the process, can reduce the nitrite contained in pickles to a minimum; It contains more salt, which is not suitable for light salt eaters. At the same time, the color of the radish cubes is a bit yellowish, and the product contains solid spices. Although it has a taste, the feeling in the mouth is not pure, and it is difficult for more consumers to accept it.