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Method for preparing crisp hot radish and crisp hot radish prepared thereby

A technology of radish and dried chili pepper is applied in the preparation of vinegar, the preparation of denatured alcohol, biochemical equipment and methods, etc., to achieve the effects of convenient eating, good taste and suitable spiciness

Inactive Publication Date: 2005-08-17
梁秀荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new type of vegetable called Radix Chaconitrite (RCS) can keep them smoother when kept fresh without losing their flavor or quality during storage time. It'll have an excellent scented texture that makes people like chewing on this food more pleasing than other types of cooked vegetables such as tomatoes.

Problems solved by technology

The technical problem addressed by this patented technology relates to finding ways to make better quality cooked food without compromising its fresh appearance or keeping it from becoming too soft due to factors like bacterial growth during storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1) Choose fresh, non-deteriorated Xinmei radishes, ginger, garlic, and dried peppers, and clean them. Before cleaning, remove the unsuitable parts of the top and tail of the radishes, peel off the garlic, and remove the stems of dried peppers; remove 10 kg of Xinmei radishes Cut into slices with a thickness of 0.5-1cm, shred 0.3 kg of ginger and 1 kg of garlic; process 0.2 kg of dried chili into powder;

[0030] 2) Put 0.2 kg of salt into the above-mentioned cut Xinmei radish, mix well; hang it with a cloth bag, control the water, hang it for 9 hours and no water can be controlled, take it out and put it into a large basin;

[0031] 3) Put 0.4 kg of sugar, 0.2 kg of white wine, 0.3 kg of processed ginger, 1 kg of processed garlic, 0.2 kg of processed dried chili, and 0.1 kg of sesame oil into the above-mentioned water-controlled radish. 1 kg, 0.2 kg of monosodium glutamate, 0.4 kg of white rice vinegar, 2 kg of soy sauce, each ingredient is fully mixed, and then the fol...

Embodiment 2

[0034] 1) Choose fresh, non-deteriorated white radishes, ginger, garlic, and dried peppers, and clean them. Before cleaning, remove the unsuitable parts of the top and tail of the radishes, peel off the skin of the garlic, and remove the stalks of the dried peppers; cut 10 kg of white radishes into pieces Cut into strips with a width of 0.7-1.2cm and a thickness of 0.5-1cm, and cut 0.5kg of ginger and 0.6kg of garlic into slices;

[0035] 2) Put 0.2 kg of salt into the above-mentioned cut white radish, mix well; hang it with a cloth bag, control the water, hang it for 10 hours and control the water, take it out and put it in a large basin;

[0036] 3) Put 0.6 kg of sugar, 0.4 kg of white wine, 0.5 kg of processed ginger, 0.6 kg of processed garlic, 0.6 kg of pepper, 0.1 kg of sesame oil, 0.25 kg of monosodium glutamate, 0.6 kg of white rice vinegar, 3 kg of soy sauce, each ingredient is fully mixed, and then the next ingredient is added in sequence;

[0037] 4) Put the above-...

Embodiment 3

[0039] 1) Choose fresh, non-deteriorated green radishes, ginger, garlic, and dried peppers, and clean them. Before cleaning, remove the unsuitable parts of the top and tail of the radishes, peel off the skin of the garlic, and remove the stalks of the dried peppers; cut 10 kg of green radishes into pieces Form into blocks with a width of 0.7-1.2cm, a thickness of 0.5-1cm, and a length of 2.5-3cm. Cut 0.4kg of ginger and 0.3kg of garlic into slices; remove the seeds of 0.8kg of dried chili, and then put 0.2kg of sesame oil into the pot , burn to 80% heat, add chili seeds and stir-fry, let cool for later use;

[0040] 2) Put 0.2 kg of salt into the above-mentioned cut green radish, mix well; hang it with a cloth bag, control the water, hang it for 11 hours and control the water, take it out and put it in a large basin;

[0041] 3) Add 0.8 kg of sugar, 0.3 kg of white wine, 0.4 kg of processed ginger, 0.3 kg of processed garlic, seeded chili, sesame oil and fried chili seeds to t...

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Abstract

The present invention is one kind of crisp hot radish and its production process. The main material for crisp hot turnip includes radish, gourmet powder, spirit, sugar, rice vinegar, ginger, garlic, sesame oil, dry chili, sauce, salt and sesame. The production process includes the steps of: selecting radish material and slicing; pickling and draining; mixing with other material; and sealing in pot, with the sealed radish may be eaten after 7 days. The crisp hot radish is crisp, properly hot, sourish, sweet, salty, scented and delicious, and is especially suitable for eating in tour and in field.

Description

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Claims

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Application Information

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Owner 梁秀荣
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