Making method of pickled radish with low nitrite content

Abstract

The invention relates to a making method of pickled radish with low nitrite content, and belongs to the technical field of food processing. The method comprises a making method of pickled radish, or amaking method of radish pickles or a making method of pickled sauce radish. The required main material is radish strips, and auxiliary materials comprise purple perilla and soybean sprout juice, edible salt, white vinegar, soybean oligosaccharide, white sugar, capsicum frutescens, ginger, garlic and water. The making method comprises the operation steps as follows: the radish strips are dehydrated by a hot air drying technology; pickling mother liquor is made from the purple perilla and soybean sprout juice and the auxiliary materials; dried radish and the pickling mother liquor are mixed, ajar is sealed for fermentation, and the pickled radish or radish pickles or pickled sauce radish with low nitrite content is made. The nitrite content of the pickled radish is 1.0-2.8 mg/kg, and is lower than the commercial content of 9.6 mg/k. Perillaldehyde and other substances in purple perilla leaves can inhibit reproduction and growth of harmful bacteria. Polypeptides, amino acids and monosaccharides in soybean sprouts provide nutrients for lactic acid bacteria and promote fermentation of the lactic acid bacteria.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing pickled radish with perilla bean sprout juice. Background technique [0002] Traditional pickled vegetables are refreshing, crisp and tender, and are favored by consumers. However, the nitrite content of pickled vegetables sold in the domestic market and the amount of salt (mainly referring to sodium chloride) added during production are generally high, respectively 9.6 mg / kg and 5-12 g / 100g. Pickled vegetables are not conducive to human health; in addition, traditional pickled vegetables are generally processed in the sun and dehydrated, resulting in serious loss of vitamin C and other nutrients, and poor taste of the final product. Contents of the invention [0003] In order to control the reproduction and growth of harmful bacteria in the process of production and fermentation, reduce the content of nitrite in pickled radish, and i...

AI Technical Summary

Problems solved by technology

However, the nitrite content of pickled vegetables sold in the domestic market and the amount of salt (mainly referring to sodium chloride) added during production are generally high, respectively 9.6 mg / kg and 5-12 g / 100g. Pickled vegetables are not conducive to human health; in addition, traditional pickled vegetables are generally processed in the sun and dehydrated, resulting in serious loss of nutrients such as vitamin C and poor taste of the final product.