Spicy-hot dried radish and preparation method thereof

A technology of spicy dried radish and a production method, which is applied in the field of food processing, can solve the problems of poor product quality, flavor and taste, high water content unfavorable for long-term storage, unsuitable for healthy diet, and the like, and achieves guaranteed taste crispness and good quality. Stable, labor-saving effect

Pending Publication Date: 2022-01-11
湖北红日子农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The common processing methods of dried radish products are as follows: first, fresh radishes are salted and preserved, and after salting and ripening, they are taken out and cut into long strips, desalted and dehydrated for seasoning; Packaged dried radish products, dried radish products can be eaten within the shelf life, but the taste of dried radish is relatively soft and has the flavor of kimchi; there are also fresh radishes that are cut into pieces and stored by natural air-drying, air-drying, or dehydration using air-drying and drying equipment. During processing, the dried radish is rehydrated f

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A spicy dried radish. The raw material is marinated and dehydrated radish sticks. The ingredients used for the seasoning are salt, monosodium glutamate, pepper powder, chili powder, blending oil, sesame oil, and sugar, and then the seasoning and raw materials are fried and mixed. , after mixing the ingredients, it is made into dried spicy radish;

[0028] A kind of production process step of spicy radish is as follows:

[0029] 1) For raw material production, wash the radish and cut it into strips or pieces, dry it in the air, dry it until 70% dry, pickle it with salt, and store it in the pickling pool. Use 18 catties of salt for every 100 catties of radish, and marinate it for 80 days That’s it, take out the pickled radish and cut it into cubes of 6mm square using a slitting machine; take out the pickled radish strips, soak them in disinfectant water for 2 hours and then dehydrate them; take out the radish strips and soak them again in clean water for 10 hours Finally, ...

Embodiment 2

[0033] A spicy dried radish. The raw material is marinated and dehydrated radish sticks. The ingredients used for the seasoning are salt, monosodium glutamate, pepper powder, chili powder, blending oil, sesame oil, and sugar, and then the seasoning and raw materials are fried and mixed. , after mixing the ingredients, it is made into dried spicy radish;

[0034] A kind of production process step of spicy radish is as follows:

[0035] 1) For raw material production, wash the radish and cut it into strips or pieces, dry it in the air, dry it until 70% dry, pickle it with salt and store it in the pickling pool, use 22 catties of salt for every 100 catties of radish, and marinate it for 90 days That’s it, take out the pickled radish and cut it into cubes of 10mm square using a cutting machine; take out the pickled radish strips, soak them in disinfectant water for 3 hours and then dehydrate them; take out the radish strips and soak them in clean water for 12 hours again Afterwards...

Embodiment 3

[0039] A spicy dried radish. The raw material is marinated and dehydrated radish sticks. The ingredients used for the seasoning are salt, monosodium glutamate, pepper powder, chili powder, blending oil, sesame oil, and sugar, and then the seasoning and raw materials are fried and mixed. , after mixing the ingredients, it is made into dried spicy radish;

[0040] A kind of production process step of spicy radish is as follows:

[0041] 1) For raw material production, wash the radish and cut it into strips or pieces, dry it in the air, dry it until 70% dry, pickle it with salt and store it in the pickling pool, use 20 catties of salt for every 100 catties of radish, and marinate it for 85 days That’s it, take out the pickled radish and cut it into 7mm cubes with a cutting machine; take out the pickled radish strips, soak them in disinfectant water for 2.5 hours and then dehydrate them; take out the radish strips and soak them in water for 11 hours again Afterwards, carry out dehy...

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PUM

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Abstract

The invention provides spicy-hot dried radish and a preparation method thereof. The preparation method comprises steps of pickling radish strips as raw materials, mixing seasoning and the raw materials for stir-frying and then obtaining the finished spicy-hot dried radish. The mixing materials are prepared by adding the following components into every 20 kg of the raw materials: 350 g-500 g of salt, 700 g-1000 g of monosodium glutamate, 80 g-180 g of zanthoxylum bungeanum powder, 400 g-600 g of chili powder, 1000 ml-2000 ml of blend oil, 500 ml-1000 ml of sesame oil and 2000 g-4000 g of white sugar. The method comprises the following steps: cleaning radishes, cutting the cleaned radishes into strips or blocks, airing, pickling, soaking the radishes which are subjected to rehydration and dehydration for several times in a pickling solution for secondary fermentation. The pickling solution is prepared by adding edible salt, monosodium glutamate, lemon, lactic acid, glacial acetic acid and spice to water. By soaking in special seasoning and pickling solution, the dried radish is oily and bright in color, crisp and palatable. The spicy-hot dried radish is spicy, hot, fresh and fragrant, lower in salt content and stable in quality. The spicy-hot dried radish is a food taking shelf life and human health into account.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a spicy dried radish and a preparation method thereof. Background technique [0002] Radish is a herbaceous plant of the genus Radish in the family Brassicaceae. The taproot is fleshy, oblong, spherical or conical, and there are green, white or red varieties. The radish root can be eaten as a vegetable, which can be eaten raw or cooked. Nutrient elements and functional substances not only have health effects such as accelerating gastrointestinal motility and promoting digestion, but also can improve the vitality of macrophages, and have medicinal value of relieving cough and phlegm and anti-cancer effects. Known as "little ginseng" in Chinese folk, it is rich in vitamin C, carbohydrates, vegetable protein, folic acid and various vitamins and minerals. Traditional Chinese medicine believes that radish is cool in nature, pungent and sweet in taste, and enters the lung an...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L27/00
CPCA23L19/20A23L27/00
Inventor 张平安
Owner 湖北红日子农业科技有限公司
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