Garlic dried radish and preparation method thereof

A production method and technology of dried radish, which is applied in the field of dried radish, can solve the problems such as few and few garlic fragrance can hardly enter dried radish, and achieve the effect of unique flavor and strong garlic fragrance

Pending Publication Date: 2019-06-25
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are various types and tastes of dried radish, but garlic-flavored dried radish only adds garlic to the finished dried radish for secondary processing, and it is difficult for garlic to enter the inside of dried radish. There are very few dried radishes, so it is very necessary to design a kind of garlic dried radish and its preparation method

Method used

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  • Garlic dried radish and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0031] A dried garlic radish and a preparation method thereof, comprising the following steps:

[0032] 1) According to the weight percentage of each component, it is respectively: 1000g of radish, 13 parts of edible oil, 3 parts of chili noodles, 0.13 parts of Chinese prickly ash noodles, 23 parts of soy sauce, 23 parts of vinegar, and 10 parts of sugar powder, 3 parts of ginger, 10 parts of garlic, 3 parts of salt, 0.5 parts of sesame oil, 0.5 parts of pepper oil and 18 parts of cooked sesame seeds for selection. The radish is fresh, healthy, slender and has more skin white radish or green radish;

[0033] 2) Clean the radish, remove the silt and damaged parts, remove the root hairs where there are roots, and dry the surface; cut the cleaned radish into 7mm×7mm square strips; dry the radish strips at low temperature When the water content is 20-25%, use hot air at 40-45°C for drying; peel the garlic and chop it into minced garlic for later use;

[0034] 3) Choose a clean c...

Embodiment 2

[0038] A dried garlic radish and a preparation method thereof, comprising the following steps:

[0039] 1) According to the weight percentage of each component, it is respectively: 1000g of radish, 13 parts of edible oil, 3 parts of chili noodles, 0.13 parts of Chinese prickly ash noodles, 23 parts of soy sauce, 23 parts of vinegar, and 10 parts of sugar powder, 3 parts of ginger, 13 parts of garlic, 3 parts of salt, 0.5 parts of sesame oil, 0.5 parts of pepper oil and 18 parts of cooked sesame seeds for selection. The radish is fresh, healthy, slender and has a lot of skin white radish or green radish;

[0040] 2) Clean the radish, remove the silt and damaged parts, remove the root hairs where there are roots, and dry the surface; cut the cleaned radish into 7mm×7mm square strips; dry the radish strips at low temperature When the water content is 20-25%, use hot air at 40-45°C for drying; peel the garlic and chop it into minced garlic for later use;

[0041] 3) Choose a cle...

Embodiment 3

[0045] A dried garlic radish and a preparation method thereof, comprising the following steps:

[0046] 1) According to the weight percentage of each component, it is respectively: 1000g of radish, 13 parts of edible oil, 3 parts of chili noodles, 0.13 parts of Chinese prickly ash noodles, 23 parts of soy sauce, 23 parts of vinegar, and 10 parts of sugar powder, 3 parts of ginger, 15 parts of garlic, 3 parts of salt, 0.5 parts of sesame oil, 0.5 parts of pepper oil and 18 parts of cooked sesame seeds for selection. The radish is fresh, healthy, slender and has more skin white radish or green radish;

[0047] 2) Clean the radish, remove the silt and damaged parts, remove the root hairs where there are roots, and dry the surface; cut the cleaned radish into 7mm×7mm square strips; dry the radish strips at low temperature When the water content is 20-25%, use hot air at 40-45°C for drying; peel the garlic and chop it into minced garlic for later use;

[0048] 3) Choose a clean c...

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Abstract

The invention discloses garlic dried radish and a preparation method thereof. A formula comprises 1000g of radish, 10-15 parts of edible oil, 2-4 parts of chili powder, 0.1-0.15 part of Sichuan pepperpowder, 20-25 parts of soy sauce, 20-25 parts of vinegar, 8-12 parts of powdered sugar, 2-3 parts of ginger, 10-15 parts of garlic, 2.5-3 parts of salt, 0.4-0 .6 part of sesame oil, 0.4-0.6 part of Sichuan pepper oil and 15-20 parts of cooked crushed sesame. The preparation method comprises the first step of raw material selection; the second step of raw material pretreatment; the third step of sauce preparation; the fourth step of sauce and material mixing; the fifth step of sealed fermentation. According to the method, the radish is dried at low temperature till the water content is 20-25%,so that the dried radish is more crisp and delicious. The radish is cold-mixed with the sauce with the specially-made oil-sprayed pepper as the main material, and is unique in flavor. After the radish is stirred evenly with the garlic added, the sealing fermentation process is adopted to make the garlic fragrance in the dried radish more concentrated.

Description

technical field [0001] The invention relates to the technical field of dried radish, in particular to dried garlic-flavored radish and a preparation method thereof. Background technique [0002] Dried radish refers to sun-dried radish, which is a kind of easy-to-preserve dried vegetable with unique flavor loved by the domestic public. Rich in vitamin B, the iron content is higher than other foods except day lilies. Dried radish is called dried radish in Chaoshan. It is salty, fragrant and crispy, and appetizing for digestion. It is also called Chaoshan Three Treasures together with Chaoshan pickles and fish sauce. Dried Shanghang radish is golden in color, tender in skin and crisp in meat, sweet and fragrant, and enjoyed a high reputation in the early Ming Dynasty. There are various types and tastes of dried radish, but garlic-flavored dried radish only adds garlic to the finished dried radish for secondary processing, and it is difficult for garlic to enter the inside of ...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 任延靖赵孟良李莉
Owner QINGHAI UNIVERSITY
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