Preparation method of flavored pickled radishes
A production method and technology of radish, applied in food science, food preservation, application, etc., can solve problems such as high nitrite content, affecting people's health, excessive use of pigment preservatives, etc., and achieve good preservation effect, good preservation effect, Good antiseptic effect
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Embodiment 1
[0020] (1) Choose fresh, thin-skinned, smooth, firm and crisp radishes;
[0021] (2) Remove the leaves, fibrous roots, and tail roots from the radish, wash them with water, cut them into 2cm thick and wide strips, and drain them for later use;
[0022] (3) Put the radish and salt into the tank, one layer of radish and one layer of salt, the amount of salt added for the first time is 6%, and it is compacted with a heavy stone; after 12 hours, the water is controlled, and 3% of the salt is added, and the water is controlled again after 12 hours. water; then put the dehydrated radish in a ventilated place to dry to 20% of the weight when it was first dried, and there is no sticky feeling when pinched by hand, and it has a certain degree of flexibility;
[0023] (4) Stir 10 parts of sun-dried radish with 0.5 part of soy sauce, 0.3 part of vinegar, 0.5 part of table salt and 0.8 part of white sugar evenly, pour it into a sealed jar and marinate for 10-15 days;
[0024] (5) Take ou...
Embodiment 2
[0027] (1) Choose fresh, thin-skinned, smooth, firm and crisp radishes;
[0028] (2) Remove the leaves, fibrous roots, and tail roots from the radish, wash them with water, cut them into 2cm thick and wide strips, and drain them for later use;
[0029] (3) Put the radish and salt into the tank, one layer of radish and one layer of salt, the amount of salt added for the first time is 6%, and it is compacted with a heavy stone; after 12 hours, the water is controlled, and 3% of the salt is added, and the water is controlled again after 12 hours. water; then put the dehydrated radish in a ventilated place to dry to 20% of the weight when it was first dried, and there is no sticky feeling when pinched by hand, and it has a certain degree of flexibility;
[0030] (4) Stir 10 parts of sun-dried radish with 1 part of soy sauce, 0.6 part of vinegar, 0.7 part of table salt, and 1.1 part of white sugar, and pour it into a sealed jar to marinate for 10-15 days;
[0031] (5) Take out the...
Embodiment 3
[0034] (1) Choose fresh, thin-skinned, smooth, firm and crisp radishes;
[0035] (2) Remove the leaves, fibrous roots, and tail roots from the radish, wash them with water, cut them into 2cm thick and wide strips, and drain them for later use;
[0036] (3) Put the radish and salt into the tank, one layer of radish and one layer of salt, the amount of salt added for the first time is 6%, and it is compacted with a heavy stone; after 12 hours, the water is controlled, and 3% of the salt is added, and the water is controlled again after 12 hours. water; then put the dehydrated radish in a ventilated place to dry to 20% of the weight when it was first dried, and there is no sticky feeling when pinched by hand, and it has a certain degree of flexibility;
[0037] (4) Stir 10 parts of sun-dried radish with 2 parts of soy sauce, 1 part of vinegar, 0.9 part of table salt, and 1.5 parts of white sugar, and pour them into a sealed jar to marinate for 10-15 days;
[0038] (5) Take out t...
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