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Method for producing pickled radishes based on secondary fermentation

A technology of secondary fermentation and soaking radish, applied in the functions of food ingredients, food preservation, fruit and vegetable preservation, etc., can solve the problems of low crispness and poor taste of soaked radish, and achieve the improvement of taste, aroma and fermentation. Effect

Pending Publication Date: 2021-10-01
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned prior art, the present invention provides a method for producing pickled radish based on secondary fermentation to solve the problems of low crispness and poor taste of pickled radish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A method based on secondary fermentation production, including the following steps:

[0037] S1: Take fresh white radish, put into the vortex cleaning machine, clean the soil, weeds and other foreign matter, weed, select the epidermis, uniform, non-old, large-area black and sputum radish placed in concentration of 10mg / L is rinsed in aqueous sodium sodium sodium sodium sodium sodium sodium, and finally use water to wash 10 min, remove excess chlorine, and complete pretreatment;

[0038] S2: When the pre-treated radish feedstock is loaded into the saline pool, in the upper stage, upper, medium, lower, each of the saline pool, 1 / 3 of the saline pool, press one layer of radish, one layer of flavor The way the flavor includes salt, green pepper and saffoder, and the total mass of the green pepper and saffodab in the flavor is 0.015 ‰ of the total amount of radish, and the total quality of salt is 9% of the total amount of radish; to avoid salting When the salt falls from the ...

Embodiment 2

[0047] A method based on secondary fermentation production, including the following steps:

[0048] S1: Fresh white radish, into the vortex cleaning machine, washed attachment surface of the mud, weeds and other foreign matter, the epidermis intact selected, uniform size, no older stems, chapped and large black radish into scar concentration of 20mg / L aqueous sodium hypochlorite solution in the rinse 2min, then rinse the last 15min, to remove excess chlorine, the pretreatment is completed;

[0049] S2: The radish pretreated feedstock charged according to the following, in order of the upper salted pool, upper, middle and lower, respectively, representing 1 / 3 of the height saline pool, according to one flavoring substance layer radish means pool loaded manner, flavoring materials include salt, red pepper and green pepper, flavoring substances and pepper and red pepper CY total mass of the total mass of 0.015 ‰ radish, common salt is 10% of the total mass of the total mass of radi...

Embodiment 3

[0058] A method based on secondary fermentation production, including the following steps:

[0059] S1: Fresh white radish, into the vortex cleaning machine, washed attachment surface of the mud, weeds and other foreign matter, the epidermis intact selected, uniform size, no older stems, chapped and large black radish into scar concentration 18mg / L aqueous sodium hypochlorite solution is rinsed 3min, then rinse the last 15min, to remove excess chlorine, the pretreatment is completed;

[0060] S2: The radish pretreated feedstock charged according to the following, in order of the upper salted pool, upper, middle and lower, respectively, representing 1 / 3 of the height saline pool, according to one flavoring substance layer radish means pool loaded manner, flavoring materials include salt, red pepper and green pepper, flavoring substances and pepper and red pepper CY total mass of the total mass of 0.015 ‰ radish, salt 11% of the total mass of the total mass of radish; avoid saline...

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PUM

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Abstract

The invention discloses a method for producing pickled radishes based on secondary fermentation. The method comprises the steps of radish pretreatment, salting, saline water circulation, sealed fermentation, dicing, secondary fermentation and the like. The pickled radishes prepared by the method disclosed by the invention are relatively low in salt content, rich in flavor, sour, tasty, crisp and tender, capable of promoting appetite and eating, capable of being used for seasoning most of home dishes and stable in quality, the quality guarantee period can reach 12 months, and market circulation and daily requirements are met.

Description

Technical field [0001] The present invention belongs to the field of food processing, and more particularly to a method based on secondary fermentation production of soaking radish. Background technique [0002] Bubble radish is one of Sichuan kimchi, rich in nutrients such as vitamins, crude fibers, proteins, and minerals, and is very important for health care. They are deeply loved by consumers. More and more consumers put the radish as a seasoning, applied to the dishes, but radishes are seasonal vegetables, basically only harvest once every year, in order to meet the daily needs of consumers, the radish products are required to sell . To this end, most of the company's practice is to use high salt (more than 12%) environment to preserve saline, preventing salt from low to lead to corruption, resulting in losses; but the salt is too high, microbial fermentation is slow, soaking radish Insufficient, sensory quality check, while salting with too high, the salted radish is not ea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23B7/157A23L27/40A23L27/30A23L29/00A23L27/12A23L29/30A23L33/00
CPCA23L19/20A23B7/157A23L27/40A23L27/30A23L29/035A23L29/065A23L27/12A23L29/30A23L33/00A23V2002/00A23V2250/032A23V2250/5062A23V2200/15A23V2200/14A23V2200/16A23V2200/32Y02A40/90
Inventor 蒋艾廷郭川川谢思马钤李般程钟小廷
Owner 四川天味食品集团股份有限公司
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