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Method for producing typical flavour turnip slices

A processing method and technology of radish strips, which are applied in the field of processing flavored radish strips by using lactic acid bacteria, can solve the problems of monotonous variety, impact on health, unstable quality, etc., and achieve the improvement of food safety, improvement of product flavor, and reduction of salt content Effect

Active Publication Date: 2006-11-15
桐庐弘武食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of traditional high-salt fermented pickled food is unstable, the variety is monotonous and affects people's health, so it is very necessary to improve and innovate the current pickling process

Method used

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  • Method for producing typical flavour turnip slices

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: processing sweet and spicy radish strips

[0025] Prepare calcium lactate solution: weigh 100 grams of calcium lactate into 400 mL of water, boil to dissolve, and set aside;

[0026] Prepare lactic acid bacteria culture solution: prepare 400mL of lactic acid bacteria culture solution and set aside;

[0027] Then the above two solutions were mixed and stirred well for later use.

[0028] Spice packs: prepare 2 pieces, according to the following ratio: 10g bay leaf, 12.5g papaya, 13.7g cinnamon, 10g star anise, 15g grass fruit, 5g cumin, 5g peppercorns, 10g white fungus, 10g three Nye, 7.5 dried ginger g, black pepper 5g, cardamom 7.5g, clove 5g, coriander 8.8g, set aside.

[0029] Ratio of auxiliary materials: 40 grams of monosodium glutamate, 4 grams of I+G flavor agent, 10 grams of acesulfame potassium, 25 grams of cyclamate, 30 grams of fresh chili sauce, 30 grams of chili powder, 800 grams of white wine above 56 degrees, 1000 grams of rice wine, star ...

Embodiment 2

[0034] Embodiment 2: processing spiced radish strips

[0035] Prepare calcium lactate solution: weigh 100 grams of calcium lactate into 400 mL of water, boil to dissolve, and set aside;

[0036] Prepare lactic acid bacteria culture solution: prepare 400mL of lactic acid bacteria culture solution and set aside;

[0037] Then the above two solutions were mixed and stirred well for later use.

[0038] Spice packs: prepare 2 pieces, according to the following ratio: 10g bay leaf, 12.5g papaya, 13.7g cinnamon, 10g star anise, 15g grass fruit, 5g cumin, 5g peppercorns, 10g white fungus, 10g three Nye, 7.5 dried ginger g, black pepper 5g, cardamom 7.5g, clove 5g, coriander 8.8g, set aside.

[0039] Five-spice powder: 14 grams of cinnamon powder, 5 grams of tangerine peel powder, 6 grams of cumin powder, 8.5 grams of pepper powder, 9 grams of star anise powder, 2 grams of dried ginger powder, and 6.5 grams of licorice powder. Mix well and set aside.

[0040] Spreading ratio: 50 gra...

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Abstract

A process for preparing the salted radish strips with special taste includes such steps as loading the radish strips in a container layer by layer while adding edible salt and spraying the mixture of the liquid culture of lactobacillus and the solution of Ca salt onto each layer, adding the hot spicing bag to the middle of container, sealing, salting for 36-72 hr, transferring said radish strips into another container but removing said hot spicing bag, sealing, salting for 48-72 hr, mixing the radish strips with additive and edible salt, loading the mixture in the third container, compacting, spraying edible salt, sealing and salting for 28 days.

Description

technical field [0001] The invention belongs to the technical field of agricultural and sideline products, and in particular relates to a method for processing flavored radish strips by using lactic acid bacteria. Background technique [0002] Radishes are rich in nutrients, and have various effects such as reducing heat and detoxification, relieving cough and reducing phlegm, eliminating food and invigorating the stomach. At present, the processing method of radish products is mainly pickling. The traditional pickling method needs to use the osmotic pressure of high-concentration salt to inhibit the growth of harmful microorganisms, mix with auxiliary materials to form various flavors, and the content of nitrite in pickled products and Salt content is high. Moreover, it is usually necessary to add preservatives to inhibit the reproduction of harmful microorganisms in the product to extend the shelf life. Modern medical research shows that high-sa...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 邹礼根
Owner 桐庐弘武食品有限公司
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