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Crisp dried radish

A dried radish, crispy technology, applied in the field of dried radish, can solve the problem of bad taste and bad taste of dried radish

Inactive Publication Date: 2002-10-23
高夫红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dried radish made by this method has a bad taste and is not tasty

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1: 35% dried carrot, 32.5% vegetable oil, 6.5% peanut, 4.5% almond, 3.5% dried moss, 3.5% ginger, 4.5% vinegar, 3.5% sugar, 2.5% sesame oil, monosodium glutamate, 1.5% essence , Zanthoxylum bungeanum, pepper 1.5%.

[0015] Cut the dried radish into pieces with a thickness of 0.5 cm, wash it twice with boiled water at 70°C, mix well with 10:0.5 white sugar, 10:0.3 monosodium glutamate, and 10:1 vinegar, and turn it over every 6 hours until the After the soup is finished, put 10:0.2 sesame oil and mix well, then pour the prepared peanuts (without juice), almond rice, dried moss, and ginger slices on the dried radish and mix well, then bottle it. After mixing the ingredients, add the refined vegetable oil according to the ratio, generally 4:1.2, and finally seal the bottle (packet), and then it will be on the market.

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Abstract

A fragrant and crisp turnip raisin which contains contents of red turnip raisin of 30-40%, plant oil of 30-35%, peanut kernel of 5-8%, apricot kernel of 4-5%, moss trunt of 3-4%, ginger of 3-4%, veniger of 4-5%, sugar of 3-4%, sesame oil of 2-3%, gourmet powder and essence of 1-3% and pepper, black pepper of 1-3% which is processed as the following steps, to cut the sun dried turnip raisin into fragments of 0.3-0.5 cm, to wash them twice with boiled water with the temperature of 50 deg.C to 80 deg.C, to stir and mix them evenly with white sugav, gourmet powder and veniger as the ratio of 10:05-1, 10:0.3-0.6 and 10:1-2, to turn over them once at the interval of 5-6 hours until the soup is dried out, the stir and mix them evenly with sesame oil as the ratio of 10:0.2-0.4, to fill peanut kernel, apricot kernel, moss trunk and ginger slices in with turnip raisin, to stir and mix them well.

Description

technical field [0001] The invention relates to a dried radish, in particular to a crispy dried radish and a production process thereof. Background technique [0002] At present, the dried radish that people like to eat is generally cut into long strips of red radish, and then pickled the radish strips with salt. Can. The dried radish made by the method has a bad mouthfeel and is not tasty. Contents of the invention [0003] The purpose of the present invention is to provide a kind of: crispy dried radish with good taste and delicious taste. [0004] The composition scheme for solving its technical problem is: 30-40% of dried carrot, 30-35% of vegetable oil, 5-8% of peanut, 4-5% of almond rice, 3-4% of dried moss, 3-4% of ginger, Vinegar 4-5%, sugar 3-4%, sesame oil 2-3%, monosodium glutamate, essence 1-3%, Chinese prickly ash, pepper 1-3%. [0005] The technological scheme that solves its technical problem ...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L19/20
Inventor 高夫红
Owner 高夫红
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