Making method of elastic and crisp dried radishes

A production method and technology of dried radish, applied in the direction of food heat treatment, food science, etc., can solve the problems such as the lack of Q-shaped crispy mouth, and achieve the effect of avoiding dry and hard, crispy taste, and the overall operation is simple and convenient.

Inactive Publication Date: 2019-08-20
JIANGYONG CHARACTERISTIS AGRI & SIDELINE PROD DEV
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  • Summary
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  • Claims
  • Application Information

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Problems solved by technology

The disadvantage is that the processed dried radish is very dry and hard, and has a bitter and astringent taste when eaten, and cannot achieve the texture of Q-bomb and crisp

Method used

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  • Making method of elastic and crisp dried radishes

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Embodiment Construction

[0024] The present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0025] like figure 1 Shown, a kind of embodiment of the preparation method of spring crisp dried radish of the present invention comprises the following steps:

[0026] S1: Choose radishes without lesions, no damage, smooth surface, and not hollow, wash the surface dirt, cut leaves and beard;

[0027] S2: Soak the selected radish in hot water at 50°C-60°C;

[0028] S3: Soak the radish until the hot water drops to room temperature or after soaking for 6h-8h;

[0029] S4: using cold water to wash the removed radish;

[0030] S5: cutting the washed radish into slices;

[0031] S6: placing the sliced ​​radish in brine for marinating;

[0032] S7: Stir the marinated dried radish to taste;

[0033] S8: Pack the dried radish that has been stirred to taste.

[0034] Compared with the traditional method, this method soaks the radish in ...

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Abstract

The invention discloses a making method of elastic and crisp dried radishes. The making method comprises the steps of S1, selecting radishes which are free from lesion, scatheless, smooth in surface and free from empty cores, performing thorough cleaning, removing surface dirt, and cutting off leaves and stigma; S2, placing the selected radishes in hot water of 50-60 DEG C for soaking; S3, performing soaking until the hot water is reduced to normal temperature or soaking is performed for 6h-8h, and fishing out the soaked radishes; S4, cleaning the fished-out radishes with cold water; S5, cutting the cleaned radishes into slices; S6, adding the radish slices in marinating liquid, and performing marinating; S7, stirring the marinated radish slices to enable the radish slices to be tasteful;and S8, packing the radish slices which are tasteful after being stirred. The making method has the advantages that the operation is simple and convenient, and elastic and crisp mouth feel of the elastic and crisp dried radishes can be guaranteed.

Description

technical field [0001] The invention mainly relates to the field of deep processing of agricultural products, in particular to a method for making springy and crispy dried radish. Background technique [0002] White radish, as a delicious root vegetable, is a plant of the genus Radish in the family Brassicaceae. It is rich in nutrients and can be eaten raw or cooked. It is known as "white ginseng". Modern research believes that white radish contains mustard oil, amylase and crude fiber, which can promote digestion, increase appetite, accelerate gastrointestinal motility, and relieve cough and reduce phlegm. The theory of traditional Chinese medicine also believes that the taste is sweet and cool, and it enters the lung and stomach meridians. It is a good food therapy and can treat or assist in the treatment of many diseases. The Compendium of Materia Medica calls it "the most beneficial vegetable". Radish is a common vegetable that can be eaten raw or cooked, with a slightl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/20
CPCA23L19/01A23L5/21A23V2002/00A23V2300/24
Inventor 张四玲
Owner JIANGYONG CHARACTERISTIS AGRI & SIDELINE PROD DEV
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