Spicy-hot dried radish and preparation method thereof

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...

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 first, then seasoned, sterilized, and kept fresh. The shelf life of prepackaged dried radish products is within half a year. Although the product has a good flavor and crispness, the shelf life is limited. Most products are not sterilized, and the high salinity Or preservatives, not in line with the healthy diet of modern people

At the same time, the high water content is not conducive to the long-term preservation of the product, and the product quality and flavor taste are not good, resulting in little or no flavor substance content. Long-term intake of such high-salt food will also cause damage to human health.