Processing method of flavored radishes

Abstract

The present invention provides a flavored radish processing method, which comprises: (1) screening, washing, trimming and slicing a radish raw material to obtain radish slices; (2) soaking the radish slices in a crispness-keeping solution for crispness-keeping treatment to obtain crispness-kept radish slices; (3) sequentially performing marinating and boiling treatment, draining, cooling and vacuum packaging on the crisp-keeping radish slices to obtain a flavored radish prefabricated bag; and (4) performing sterilization treatment and post-treatment on the flavored radish prefabricated bag to obtain the flavored radish. The processing method provided by the invention can keep the radish sweet and white, soft and glutinous in biting feeling, tasty and juicy, and complete in appearance, and the nutrition is not lost; in addition, the flavored radish can be stored at normal temperature, is ready-to-eat, can be used as a staple food dish, also can be used as a leisure food, can be matched with instant food for eating, is delicious and tasty, can promote appetite, and has a very wide market prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and relates to a method for processing flavored radish, in particular to a method for processing wet flavored radish that can be stored at room temperature. Background Art

[0002] With the continuous iteration of instant food (instant noodles), consumers have higher and higher requirements for seasoning packets, hoping to present the flavor of freshly made noodles in noodle shops. White radish is an important ingredient in the Chinese diet. It has low calories, high water content, and high content of digestive enzymes, dietary fiber, calcium, phosphorus, iron, potassium, vitamins and folic acid. It is a popular vegetable that is deeply loved by consumers. It has the effects of lowering blood lipids, softening blood vessels, stabilizing blood pressure, and preventing coronary heart disease, arteriosclerosis and gallstones.

[0003] The water content of white radish is over 90%. The current processing technology of radish snacks in convenience foods includes: raw material pretreatment, blanching, pickling in acidified pickling liquid, sealed packaging and pasteurization. The heated radish tastes soft and rotten, the appearance is not complete, and the sour taste is heavy, which seriously affects the unique flavor characteristics of radish. Consumers have a poor experience and cannot eat it directly. Therefore, for vegetable raw materials such as radish that are rich in nutrients and high in water content, how to maintain the taste of stewing in bone soup after processing and storage without acidification, and can be eaten directly without acidification treatment, is one of the directions for upgrading convenience foods.

[0004] CN 116326744A discloses a crispy radish and its preparation method and application, the steps are as follows: salting, blanching, vacuum packaging, sterilization. CN 111869847A discloses a seasoning vegetable bag and a convenient food containing the seasoning vegetable bag and its preparation method, firstly pre-treating the vegetable raw materials, then adding them to the prepared aqueous solution for blanching, pickling in a specific pickling liquid, and finally mixing with seasoning oil, sealing, packaging, and sterilization.

[0005] The sterilization processes disclosed in the above patents are all low-temperature and long-term (85-92°C, 30min) treatments. On the one hand, the radish has a high water content and loses a large amount of water after pickling. The radish buns processed by this method have a raw, crisp, sour and astringent taste, and the appearance is not complete after sterilization. On the other hand, the radish that has not been acidified tastes soft and rotten after long-term sterilization, and the radish's unique sulfur-containing compounds easily cause the radish to have a sulfur smell after sterilization, resulting in a poor overall flavor, and failing to achieve the soft and glutinous taste of the radish after stewing in beef soup and the purpose of long-term preservation.

[0006] Therefore, it is necessary to provide a processing method for a wet radish food which can be stored at room temperature, does not require acidification or pickling, has a soft and glutinous mouthfeel after stewing, and maintains a complete appearance. Summary of the invention

[0007] In view of the shortcomings of the prior art, the object of the present invention is to provide a processing method for flavored radish. The processing method provided by the present invention can keep the radish sweet and white, soft and sticky, juicy and tasty, and keep the shape intact without losing nutrition; in addition, the flavored radish can be stored at room temperature and eaten immediately after opening the bag, and can be used as a staple food or a snack food, and can be eaten with fast food. It is not only delicious and refreshing, but also can increase appetite, and has a very broad market prospect.

[0008] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0009] The present invention provides a method for processing flavored radish, which comprises the following steps:

[0010] (1) screening, cleaning, trimming and slicing radish raw materials to obtain radish slices;

[0011] (2) soaking the radish slices obtained in step (1) in a crispness-preserving solution to perform a crispness-preserving treatment to obtain crispness-preserving radish slices;

[0012] (3) braising, draining, cooling and vacuum packaging the crispy radish slices obtained in step (2) to obtain a flavored radish prefabricated package;

[0013] (4) sterilizing and post-treating the flavored radish prefabricated package obtained in step (3) to obtain the flavored radish.

[0014] The present invention obtains radishes with good taste by screening, and then the radishes can retain moisture through crispness preservation treatment and maintain crispness through calcification process; the radish flavor can be increased through braising treatment; finally, the temperature of sterilization treatment is increased and the sterilization time is reduced, thereby maintaining the integrity of the radish appearance and the soft and glutinous taste;

[0015] The flavored radish obtained by the processing method provided by the present invention can be stored at room temperature for 360 days, and has high shelf life safety; in addition, the processing method does not require acid adjustment treatment, and there is no sour and astringent taste after sterilization, and the color, taste, appearance and flavor of normal stewed radish slices can be achieved.

[0016] As a preferred technical solution of the present invention, the moisture content of the radish slices in step (1) is 92-94wt%, for example, it can be 92wt%, 92.5wt%, 93wt%, 93.5wt% or 94wt%, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0017] Preferably, the soluble solids content of the radish slices in step (1) is ≥ 4wt%, for example, it can be 4wt%, 4.2wt%, 4.4wt%, 4.6wt%, 4.8wt% or 5wt%, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0018] Preferably, the sugar content of the radish slices in step (1) is 4.0-5.5%, for example, 4.0%, 4.3%, 4.6%, 4.9%, 5.2% or 5.5%, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0019] It is worth noting that the present invention can further ensure that the obtained flavored radish has a soft, glutinous, tasty and juicy taste by screening radishes with suitable water content, soluble solids and sugar content.

[0020] Preferably, the trimming in step (1) comprises: removing the head and the root portion with a diameter less than 4 cm of the radish and then peeling the radish.

[0021] Preferably, the thickness of the radish slices in step (1) is 0.8 to 1.3 cm, for example, 0.8 cm, 0.9 cm, 1 cm, 1.1 cm, 1.2 cm or 1.3 cm, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0022] Preferably, the radius of the radish slice in step (1) is ≥2 mm, for example, it can be 2 mm, 2.2 mm, 2.4 mm, 2.6 mm, 2.8 mm or 3 mm, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0023] Preferably, the shape of the radish slices in step (1) includes fan-shaped and / or semicircular.

[0024] It is worth noting that when the diameter of the radish is ≥6 mm, the radish is sliced ​​and divided into 4 equal parts, so that the radish slices are fan-shaped;

[0025] When the diameter of the radish is 4 to 6 mm, cut the radish into slices and divide them into two equal parts so that the radish slices are semicircular.

[0026] As a preferred technical solution of the present invention, the ingredients of the crispness-preserving solution in step (2) include, by weight: 50 to 60 parts of water, 0.2 to 0.5 parts of sodium D-isoascorbate, 0.1 to 0.5 parts of calcium chloride, 0.05 to 0.3 parts of glucono-δ-lactone, and 0.01 to 0.06 parts of sodium citrate.

[0027] Exemplarily, the weight percentage of water in the brittle solution is 50 to 60 parts, for example, 50 parts, 52 parts, 54 parts, 56 parts, 58 parts or 60 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0028] The weight percentage of sodium D-isoascorbate in the brittle solution is 0.2 to 0.5 parts, for example, 0.2 parts, 0.3 parts, 0.4 parts or 0.5 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0029] The weight percentage of calcium chloride in the brittle solution is 0.1 to 0.5 parts, for example, 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts or 0.5 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0030] The weight percentage of glucono-δ-lactone in the brittle solution is 0.05 to 0.3 parts, for example, 0.05 parts, 0.1 parts, 0.15 parts, 0.2 parts, 0.25 parts or 0.3 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0031] The weight proportion of sodium citrate in the brittle solution is 0.01 to 0.06 parts, for example, 0.01, 0.02, 0.03, 0.04, 0.05 or 0.06 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0032] In the present invention, the sodium D-isoascorbate in the crispness-preserving solution has antioxidant and color-protecting effects. A high content of the sodium D-isoascorbate will cause the radish to be bitter and increase the production cost of the flavored radish due to its high cost. A low content of the sodium D-isoascorbate will result in the inability to provide antioxidant and color-protecting effects for the radish.

[0033] The calcium chloride has the effects of maintaining crispness and hardening. A high content of the calcium chloride will cause the radish slices to be too hard, which will make the radish slices taste hard, poor in experience, and accompanied by a bitter taste. A low content will cause the radish slices to become soft and shapeless, and will not provide the effects of maintaining crispness and hardening for the radish slices.

[0034] Preferably, the mass ratio of the radish slices to the crispness-preserving solution in step (2) is 1:1 to 1:2, for example, 1:1, 1:1.2, 1:1.4, 1:1.6, 1:1.8 or 1:2, but is not limited to the listed values, and other values ​​within the numerical range not listed are also applicable.

[0035] Preferably, the time for the brittle treatment in step (2) is 30 to 40 minutes, for example, 30 minutes, 32 minutes, 34 minutes, 36 minutes, 38 minutes or 40 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0036] It is worth noting that the crispness-preserving treatment time is 30 to 40 minutes. If the time is too short, the radish slices will not be able to fully absorb the crispness-preserving solution, and the crispness-preserving and antioxidant effects will not be achieved. If the time is too long, the radish slices will have a hard and bitter taste, and the production efficiency will decrease.

[0037] As a preferred technical solution of the present invention, the method for preparing brine used for brine boiling in step (3) comprises:

[0038] Mix water and spices, soak them and then boil them over high heat once; then mix the auxiliary ingredients and then boil them over high heat twice and low heat in sequence.

[0039] As a preferred technical solution of the present invention, the braising process is carried out in a steam-layered pot.

[0040] As a preferred technical solution of the present invention, the auxiliary materials include edible salt, chicken powder seasoning, monosodium glutamate and beef compound seasoning sauce.

[0041] Preferably, the ingredients in the brine include, by weight: 50-60 parts of water, 0.2-0.5 parts of spices, 1-2 parts of edible salt, 0.7-1 parts of chicken powder seasoning, 0.15-0.3 parts of monosodium glutamate, and 0.2-0.8 parts of beef compound seasoning sauce.

[0042] Exemplarily, the weight percentage of water in the brine is 50 to 60 parts, for example, it can be 50 parts, 52 parts, 54 parts, 56 parts, 58 parts or 60 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0043] The weight proportion of the spices in the brine is 0.2 to 0.5 parts, for example, 0.2, 0.3, 0.4 or 0.5 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0044] The weight proportion of edible salt in the brine is 1 to 2 parts, for example, 1 part, 1.2 parts, 1.4 parts, 1.6 parts, 1.8 parts or 2 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable;

[0045] The weight portion of the chicken powder seasoning in the brine is 0.7 to 1 part, for example, it can be 0.7 part, 0.75 part, 0.8 part, 0.85 part, 0.9 part, 0.95 part or 1 part, but is not limited to the listed values, and other values ​​not listed in the numerical range are also applicable;

[0046] The weight proportion of monosodium glutamate in the brine is 0.15 to 0.3 parts, for example, it can be 0.15 parts, 0.18 parts, 0.21 parts, 0.24 parts, 0.27 parts or 0.3 parts, but is not limited to the listed values, and other values ​​not listed in the numerical range are also applicable;

[0047] The weight proportion of the beef compound seasoning sauce in the brine is 0.2 to 0.8 parts, for example, it can be 0.2, 0.3, 0.4, 0.5, 0.6, 0.7 or 0.8 parts, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0048] In addition, the beef compound seasoning sauce of the present invention is purchased from Tongzhixing Food (Jiangsu) Co., Ltd.; the main ingredients of the spices include star anise, cinnamon, grass fruit, red pepper, black pepper, bay leaves and the like.

[0049] Preferably, the steam jacketed kettle is an open device with a standard saturated steam pressure of 0.8 MPa.

[0050] Preferably, the immersion treatment temperature is 20-25°C, for example, 20°C, 21°C, 22°C, 23°C, 24°C or 25°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0051] Preferably, the soaking treatment time is 10 to 25 minutes, for example, 10 minutes, 13 minutes, 16 minutes, 19 minutes, 22 minutes or 25 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0052] Preferably, the terminal temperature of the high-fire cooking is ≥93°C, for example, it can be 93°C, 93.2°C, 93.4°C, 93.6°C, 93.8°C or 94°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0053] Preferably, the pressure of the steam-layered kettle in the high-fire boiling is 0.2-0.3 MPa, for example, 0.2 MPa, 0.22 MPa, 0.24 MPa, 0.26 MPa, 0.28 MPa or 0.3 MPa, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0054] Preferably, the terminal temperature of the secondary high-fire cooking is ≥95°C, for example, it can be 95°C, 95.2°C, 95.4°C, 95.6°C, 95.8°C or 96°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0055] Preferably, the pressure of the steam-layered kettle in the secondary high-fire boiling is 0.2-0.3 MPa, for example, it can be 0.2 MPa, 0.22 MPa, 0.24 MPa, 0.26 MPa, 0.28 MPa or 0.3 MPa, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0056] Preferably, the heat preservation time for simmering over low heat is 10 to 15 minutes, for example, it can be 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes or 15 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0057] Preferably, the pressure of the steam-layered kettle during the low-heat cooking is 0.08-0.12 MPa, for example, 0.08 MPa, 0.09 MPa, 0.1 MPa, 0.11 MPa or 0.12 MPa, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0058] In the present invention, the device used in the braising process is a steam-layered pot, and the firepower in the process is controlled by adjusting the pressure of the device;

[0059] More specifically, firstly, use a high fire (pressure of 0.2-0.3MPa) to boil the spices to make them taste good; then continue to use a high fire (pressure of 0.2-0.3MPa) to boil the auxiliary materials to fully release their flavors; finally, turn down the fire (pressure of 0.08-0.12MPa) to boil slightly, and boil for 10-15 minutes to fully blend the flavors of the spices and auxiliary materials;

[0060] In addition, the brine of the present invention can be used to continuously brine radish slices twice.

[0061] As a preferred technical solution of the present invention, the mass ratio of the crispy radish slices to the brine in the braising process in step (3) is 1:1 to 1:2, for example, it can be 1:1, 1:1.2, 1:1.4, 1:1.6, 1:1.8 or 1:2, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0062] Preferably, the temperature of the braising treatment in step (3) is ≥95°C, for example, it can be 95°C, 95.2°C, 95.4°C, 95.6°C, 95.8°C or 96°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0063] Preferably, the braising treatment time in step (3) is 5 to 10 minutes, for example, it can be 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes or 10 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0064] In the present invention, the radish slices are put into the brine for 5 to 10 minutes. If the braising time is too short, the radish will have a raw green taste, thereby affecting the taste of the flavored radish. If the braising time is too long, the radish will become soft and rotten, and the taste will be bad.

[0065] Preferably, the cooling temperature in step (3) is 0-4°C, for example, 0°C, 1°C, 2°C, 3°C or 4°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0066] Preferably, the cooling time in step (3) is 1 to 5 minutes, for example, 1 minute, 2 minutes, 3 minutes, 4 minutes or 5 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0067] It is worth noting that the number of radish slices in each package of the vacuum packaging in step (2) of the present invention is 3 to 4 pieces, the weight is controlled to be ≥25g, and the size of the radish slices is as uniform, beautiful, and flat as possible, and does not completely overlap.

[0068] Preferably, the specific operation of the vacuum packaging in step (2) includes: firstly vacuum sealing, and then sealing with a heat sealer.

[0069] Preferably, the vacuum seal margin width in the vacuum seal is ≤4 mm, for example, it can be 4 mm, 3.8 mm, 3.6 mm, 3.4 mm, 3.2 mm or 3 mm, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0070] Preferably, the vacuuming time in the vacuum seal is 8 seconds.

[0071] Preferably, the sealing width of the heat sealer is ≥6 mm, for example, it can be 6 mm, 6.2 mm, 6.4 mm, 6.6 mm, 6.8 mm or 7 mm, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0072] It is worth mentioning that the temperature must be precisely controlled during the sealing process using a heat sealer and no burrs should appear.

[0073] As a preferred technical solution of the present invention, the temperature of the sterilization treatment in step (4) is 121-123°C, for example, it can be 121°C, 121.5°C, 122°C, 122.5°C or 123°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0074] Preferably, the sterilization treatment time in step (4) is 8 to 10 minutes, for example, 8 minutes, 8.5 minutes, 9 minutes, 9.5 minutes or 10 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0075] In the present invention, in the sterilization treatment of step (4), each sterilization plate is loaded with 5 to 9 kg of flavored radish.

[0076] The advantages of the sterilization treatment provided by the present invention include: (1) by increasing the temperature, the sterilization time can be reduced to maintain the integrity of the radish appearance and the soft and glutinous taste; (2) the prepared radish can be stored at room temperature for 360 days, and the shelf life is safe; (3) through high-temperature sterilization technology, the radish does not need to be acidified, and there is no sour and astringent taste after sterilization, and the color, taste, appearance and flavor of normal stewed radish slices can be achieved.

[0077] As a preferred technical solution of the present invention, the post-treatment in step (4) includes bag breaking and screening, rinsing, soaking, drying and heat preservation in sequence.

[0078] Preferably, the solvent used for the bag breaking screening includes an aqueous solution of detergent.

[0079] Preferably, the concentration of the detergent aqueous solution is 100 ppm.

[0080] Preferably, the soaking time for the bag breaking screening is 8 to 12 minutes, for example, it can be 8 minutes, 9 minutes, 10 minutes, 11 minutes or 12 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0081] Preferably, the solvent used for the soaking treatment includes an aqueous solution of sodium hypochlorite.

[0082] Preferably, the concentration of the sodium hypochlorite aqueous solution is 2 to 4 ppm, for example, 2 ppm, 2.4 ppm, 2.8 ppm, 3.2 ppm, 3.6 ppm or 4 ppm, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0083] Preferably, the immersion treatment temperature is 25-40°C, for example, 25°C, 28°C, 31°C, 34°C, 37°C or 40°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0084] Preferably, the soaking treatment time is 8 to 12 minutes, for example, 8 minutes, 9 minutes, 10 minutes, 11 minutes or 12 minutes, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0085] In the present invention, the purpose of the soaking treatment in the post-treatment is to keep the surface of the packaging bag hygienic and thereby ensure the shelf life of the product.

[0086] It is worth noting that during the post-processing process of the present invention, care should be taken not to knead or squeeze the contents when checking;

[0087] In addition, when the flavored radish is processed for the first time, the radish bag needs to be kept warm after being dried to confirm whether the product is swollen and ensure the safety of the product.

[0088] Preferably, the temperature of the heat preservation treatment is 37° C. and the time is 10 days.

[0089] As a preferred technical solution of the present invention, the method for processing flavored radish provided by the present invention comprises the following steps:

[0090] (1) screening, washing, trimming and slicing the radish raw material to obtain fan-shaped and / or semicircular radish slices with a moisture content of 92-94 wt%, a soluble solid content of ≥4 wt%, a sugar content of 4.0-5.5%, a thickness of 0.8-1.3 cm, and a radius of ≥2 mm;

[0091] (2) soaking the radish slices obtained in step (1) in a crispness-preserving solution to perform a crispness-preserving treatment to obtain crispness-preserving radish slices;

[0092] The mass ratio of the radish slices to the crispness-preserving solution is 1:1 to 1:2; the crispness-preserving treatment lasts for 30 to 40 minutes;

[0093] The ingredients of the crispness-preserving solution include: 50-60 parts of water, 0.2-0.5 parts of sodium D-isoascorbate, 0.1-0.5 parts of calcium chloride, 0.05-0.3 parts of glucono-δ-lactone, and 0.01-0.06 parts of sodium citrate;

[0094] (3) braising the crispy radish slices obtained in step (2) in a steam-layered pot at ≥95° C. for 5 to 10 minutes, cooling at 0 to 4° C. for 1 to 5 minutes after draining, and vacuum packaging to obtain a flavored radish prefabricated package;

[0095] The method for preparing the brine used for the brine cooking process comprises: mixing water and spices in a steam-layered pot, soaking for 10 to 25 minutes at 20 to 25 degrees Celsius, and then boiling for a time at a high fire at a pressure of 0.2 to 0.3 MPa to a temperature of ≥ 93 degrees Celsius; then mixing edible salt, chicken powder seasoning, monosodium glutamate and beef compound seasoning sauce, and boiling for a second time at a high fire at a pressure of 0.2 to 0.3 MPa to a temperature of ≥ 95 degrees Celsius; then boiling for a time at a low fire at a pressure of 0.08 to 0.12 MPa, and keeping warm for 10 to 15 minutes;

[0096] The ingredients in the brine include, by weight: 50-60 parts of water, 0.2-0.5 parts of spices, 1-2 parts of edible salt, 0.7-1 parts of chicken powder seasoning, 0.15-0.3 parts of monosodium glutamate, and 0.2-0.8 parts of beef compound seasoning sauce;

[0097] The mass ratio of the crispy radish slices to the brine is 1:1 to 1:2;

[0098] (4) sterilizing the flavored radish prefabricated bag obtained in step (3) at 121-123° C. for 8-10 min; then soaking it in a 100 ppm detergent aqueous solution for 8-12 min to screen out damaged bags and remove damaged packages; after rinsing, soaking it in a 2-4 ppm sodium hypochlorite aqueous solution at 25-40° C. for 8-12 min, and drying it to obtain the flavored radish.

[0099] The numerical range described in the present invention not only includes the point values ​​listed above, but also includes any point values ​​between the above numerical ranges that are not listed. Due to space limitations and for the sake of simplicity, the present invention no longer exhaustively lists the specific point values ​​included in the range.

[0100] Compared with the prior art, the present invention has the following beneficial effects:

[0101] (1) The present invention maintains a certain taste of the radish by subjecting the radish slices to a crispness-preserving treatment, and then uses a high-temperature short-time sterilization technology to ensure the integrity of the appearance and the soft and glutinous taste of the radish slices. The crispness-preserving liquid has an antioxidant effect on the radish slices, and the radish can maintain a white color during the shelf life without oxidation and blackening.

[0102] (2) In the prior art, the radish slices obtained without acidification treatment have a soft and rotten taste after long-term sterilization at low temperature, and have a sulfur smell, resulting in poor overall flavor, and cannot achieve the purpose of soft and glutinous taste after stewing and long-term storage; the present invention does not require acidification treatment during the processing process, has no sour and astringent taste after sterilization, can achieve the color, taste, appearance and flavor of normal stewed radish slices, and can be stored at room temperature for 360 days, with high shelf life safety;

[0103] (3) By adopting the production method provided by the present invention, the radish can be eaten as soon as the bag is opened. It can be used as a staple food or as a snack food or with fast food. It is not only delicious and refreshing, but also can increase appetite. The market prospect is very broad. BRIEF DESCRIPTION OF THE DRAWINGS

[0104] Figure 1 The present invention is a flow chart of the method for processing flavored radish provided by the present invention. DETAILED DESCRIPTION

[0105] The technical solution of the present invention is further described below by specific implementation methods. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0106] The screening method of the radish raw materials used in the following examples and comparative examples includes: selecting 10 volunteers to evaluate the sensory properties of white radish foods purchased from different origins, and the specific evaluation criteria are shown in Table 1;

[0107] Among them, the highest score for each evaluation index is 7 points, and white radish with a total score of >26 points is the preferred raw material.

[0108] Table 1

[0109]

[0110] Example 1

[0111] This embodiment provides a method for processing flavored radish, such as Figure 1 As shown, the processing method comprises the following steps:

[0112] (1) screening, washing, trimming and slicing radish raw materials (Bai Yuchun) to obtain fan-shaped and semicircular radish slices with a moisture content of 93 wt%, a soluble solid content of 4.5 wt%, a sugar content of 5%, a thickness of 1 cm, a radius of 3.5 mm and a radius of 2.5 mm;

[0113] (2) soaking the radish slices obtained in step (1) in a crispness-preserving solution to perform a crispness-preserving treatment to obtain crispness-preserving radish slices;

[0114] The mass ratio of the radish slices to the crispness-preserving solution is 1:1.5, and the crispness-preserving treatment time is 35 minutes;

[0115] In terms of weight, the ingredients of the crispness-preserving solution include: 55 parts of water, 0.35 parts of sodium D-isoascorbate, 0.3 parts of calcium chloride, 0.15 parts of glucono-δ-lactone, and 0.03 parts of sodium citrate;

[0116] (3) braising the crispy radish slices obtained in step (2) in a steam-layered pot at 95.6° C. for 8 min, draining the water and cooling at 2° C. for 2.5 min, and vacuum-packing to obtain a flavored radish prefabricated package;

[0117] The method for preparing the brine used for the brine cooking process comprises: mixing water and spices in a steam-layered pot, soaking for 20 minutes at 22° C., and then boiling for a time at a high fire under a pressure of 0.25 MPa to a temperature of 93.5° C.; then mixing edible salt, chicken powder seasoning, monosodium glutamate and beef compound seasoning sauce, and boiling for a second time at a high fire under a pressure of 0.25 MPa to a temperature of 95.5° C.; and then boiling for a time at a low fire under a pressure of 0.1 MPa for 12 minutes;

[0118] In terms of weight, the ingredients in the brine include: 55 parts of water, 0.25 parts of spices, 1 part of edible salt, 0.85 parts of chicken powder seasoning, 0.2 parts of monosodium glutamate, and 0.5 parts of beef compound seasoning sauce;

[0119] The mass ratio of the crispy radish slices to the brine is 1:1.5;

[0120] (4) The flavored radish prefabricated package obtained in step (3) is sterilized at 122° C. for 9 minutes; then, it is immersed in a 100 ppm detergent aqueous solution for 10 minutes to screen out damaged packages, and after rinsing, it is immersed in a 30° C. sodium hypochlorite aqueous solution with a concentration of 3 ppm for 10 minutes, and after drying, it is heat-insulated at 37° C. for 10 days to obtain the flavored radish.

[0121] Example 2

[0122] This embodiment provides a method for processing flavored radish, such as Figure 1 As shown, the processing method comprises the following steps:

[0123] (1) screening, washing, trimming and slicing radish raw materials (spring white radish) to obtain fan-shaped and semicircular radish slices with a moisture content of 92 wt%, a soluble solid content of 4.6 wt%, a sugar content of 4.0%, a thickness of 0.8 cm, a radius of 2 mm and a radius of 3 mm;

[0124] (2) soaking the radish slices obtained in step (1) in a crispness-preserving solution to perform a crispness-preserving treatment to obtain crispness-preserving radish slices;

[0125] The mass ratio of the radish slices to the crispness-preserving solution is 1:1; the crispness-preserving treatment time is 40 minutes;

[0126] The ingredients of the crispness-preserving solution include: 50 parts of water, 0.2 parts of sodium D-isoascorbate, 0.1 parts of calcium chloride, 0.05 parts of glucono-δ-lactone, and 0.01 parts of sodium citrate;

[0127] (3) braising the crispy radish slices obtained in step (2) at 95° C. for 10 min in a steam-layered pot, cooling at 0° C. for 1 min after draining, and vacuum-packing to obtain a flavored radish prefabricated package;

[0128] The method for preparing the brine used for the brine cooking process comprises: mixing water and spices in a steam jacketed boiler, soaking for 25 minutes at 20° C., and then boiling for a time at a high fire under a pressure of 0.2 MPa to a temperature of 93° C.; then mixing edible salt, chicken powder seasoning, monosodium glutamate and beef compound seasoning sauce, and boiling for a second time at a high fire under a pressure of 0.2 MPa to a temperature of 95° C.; and then boiling for a time at a low fire under a pressure of 0.08 MPa for 15 minutes;

[0129] In terms of weight, the ingredients in the brine include: 50 parts of water, 0.2 parts of spices, 1 part of edible salt, 0.7 parts of chicken powder seasoning, 0.15 parts of monosodium glutamate, and 0.2 parts of beef compound seasoning sauce;

[0130] The mass ratio of the crispy radish slices to the brine is 1:1;

[0131] (4) sterilizing the flavored radish prefabricated package obtained in step (3) at 121° C. for 8 min; then soaking it in a 100 ppm detergent aqueous solution for 8 min to screen out damaged packages, rinsing it, then soaking it in a 2 ppm sodium hypochlorite aqueous solution at 25° C. for 12 min, and drying it to obtain the flavored radish.

[0132] Example 3

[0133] This embodiment provides a method for processing flavored radish, such as Figure 1 As shown, the processing method comprises the following steps:

[0134] (1) screening, washing, trimming and slicing radish raw materials (Korean white fumi) to obtain fan-shaped and / or semicircular radish slices with a water content of 94 wt%, a soluble solid content of 5.6 wt%, a sugar content of 5.5%, a thickness of 1.3 cm, a radius of 2.8 mm, and a radius of 4 mm;

[0135] (2) soaking the radish slices obtained in step (1) in a crispness-preserving solution to perform a crispness-preserving treatment to obtain crispness-preserving radish slices;

[0136] The mass ratio of the radish slices to the crispness-preserving solution is 1:2; the crispness-preserving treatment time is 30 minutes;

[0137] The ingredients of the crispness-preserving solution include: 60 parts of water, 0.5 parts of sodium D-isoascorbate, 0.5 parts of calcium chloride, 0.3 parts of glucono-δ-lactone, and 0.06 parts of sodium citrate;

[0138] (3) braising the crispy radish slices obtained in step (2) at 96.8° C. for 10 min in a steam-layered pot, cooling at 4° C. for 5 min after draining, and vacuum-packing to obtain a flavored radish prefabricated package;

[0139] The method for preparing brine used for braising treatment comprises: mixing water and spices in a pressure boiler, soaking for 10 minutes at 25° C., and then boiling for a time at a high fire under a pressure of 0.3 MPa to a temperature of 95° C.; then mixing edible salt, chicken powder seasoning, monosodium glutamate and beef compound seasoning sauce, and boiling for a second time at a high fire under a pressure of 0.3 MPa to a temperature of 98° C.; and then boiling for a time at a low fire under a pressure of 0.12 MPa for a heat preservation treatment for 10 minutes;

[0140] In terms of weight, the ingredients in the brine include: 60 parts of water, 0.5 parts of spices, 2 parts of edible salt, 1 part of chicken powder seasoning, 0.3 parts of monosodium glutamate, and 0.8 parts of beef compound seasoning sauce;

[0141] The mass ratio of the crispy radish slices to the brine is 1:2;

[0142] (4) sterilizing the flavored radish prefabricated package obtained in step (3) at 123° C. for 10 min; then soaking it in a 100 ppm detergent aqueous solution for 12 min to screen out damaged packages, rinsing it, soaking it in a 40° C. 4 ppm sodium hypochlorite aqueous solution for 8 min, and drying it to obtain the flavored radish.

[0143] Example 4

[0144] This embodiment provides a method for processing flavored radish, and the processing method is different from that of embodiment 1 only in that:

[0145] In this embodiment, the moisture content of the radish slices in step (1) is adjusted to 80 wt %, and the soluble solid content is adjusted to 3 wt %.

[0146] Example 5

[0147] This embodiment provides a method for processing flavored radish, and the processing method is different from that of embodiment 1 only in that:

[0148] In this embodiment, the moisture content of the radish slices in step (1) is adjusted to 80 wt %, and the sugar content is adjusted to 3%.

[0149] Example 6

[0150] This embodiment provides a method for processing flavored radish, and the processing method is different from that of embodiment 1 only in that:

[0151] In this embodiment, the radish slices in step (1) are adjusted to fan-shaped radish slices with a radius of 1.5 mm.

[0152] Example 7

[0153] This embodiment provides a method for processing flavored radish, and the processing method is different from that of embodiment 1 only in that:

[0154] In this embodiment, the sodium D-isoascorbate in the crispness-preserving solution in step (2) is omitted.

[0155] Example 8

[0156] This embodiment provides a method for processing flavored radish, and the processing method is different from that of embodiment 1 only in that:

[0157] In this embodiment, calcium chloride in the brittle solution of step (2) is omitted.

[0158] Example 9

[0159] This embodiment provides a method for processing flavored radish, and the processing method is different from that of embodiment 1 only in that:

[0160] In this embodiment, the preparation method of the brine used for the braising treatment in step (3) is adjusted as follows: by weight, 55 parts of water, 0.25 parts of spices, 1 part of edible salt, 0.85 parts of chicken powder seasoning, 0.2 parts of monosodium glutamate, and 0.5 parts of beef compound seasoning sauce are mixed in a steam-layered pot; then, the mixture is boiled at high heat to 95° C. at a pressure of 0.25 MPa, and then, the mixture is boiled at low heat at 0.1 MPa and kept warm for 10 minutes.

[0161] Example 10

[0162] This embodiment provides a method for processing flavored radish, and the processing method is different from that of embodiment 1 only in that:

[0163] This embodiment omits the process of boiling over low heat in the method for preparing the brine used for the braising treatment in step (3).

[0164] Embodiment 11

[0165] This embodiment provides a method for processing flavored radish, and the processing method is different from that of embodiment 1 only in that:

[0166] In this embodiment, the content of spices in the brine of step (3) is adjusted to 1 part by weight.

[0167] Example 12

[0168] This embodiment provides a method for processing flavored radish, and the processing method is different from that of embodiment 1 only in that:

[0169] In this embodiment, the content of spices in the brine of step (3) is adjusted to 0.1 parts by weight.

[0170] Example 13

[0171] This embodiment provides a method for processing flavored radish, and the processing method is different from that of embodiment 1 only in that:

[0172] In this embodiment, the temperature of the sterilization treatment in step (4) is adjusted to 110°C.

[0173] Embodiment 14

[0174] This embodiment provides a method for processing flavored radish, and the processing method is different from that of embodiment 1 only in that:

[0175] In this embodiment, the temperature of the sterilization treatment in step (4) is adjusted to 130°C.

[0176] Comparative Example 1

[0177] This comparative example provides a method for processing flavored radish, which differs from that of Example 1 only in that:

[0178] In this comparative example, the brittleness treatment process described in step (2) was omitted.

[0179] Comparative Example 2

[0180] This comparative example provides a method for processing flavored radish, which differs from that of Example 1 only in that:

[0181] In this comparative example, the post-treatment process described in step (4) was omitted.

[0182] Comparative Example 3

[0183] This comparative example provides a method for processing flavored radish, which differs from that of Example 1 only in that:

[0184] In this comparative example, the sterilization treatment in step (4) is adjusted to pasteurization.

[0185] The flavored radishes provided in the above examples and comparative examples were subjected to shelf life testing, sensory performance evaluation (including appearance, aroma, mouthfeel and taste evaluation) and integrity testing, and the results are shown in Table 3.

[0186] The sensory performance evaluation includes: selecting 10 volunteers to evaluate the sensory performance of the flavored radishes provided in the above embodiment and the comparative example, and the tasting time interval between each two products exceeds 1 hour. The specific evaluation criteria are shown in Table 2.

[0187] Table 2

[0188]

[0189] Table 3

[0190] Appearance / Min Fragrance / min Taste, flavor / points Shelf life / day Example 1 4 4 4 360 Example 2 4 3 3 360 Example 3 4 4 3 360 Example 4 4 3 2 360 Example 5 4 3 2 360 Example 6 3 4 4 360 Example 7 2 3 2 30 Example 8 2 3 2 30 Example 9 4 2 3 360 Example 10 3 1 2 30 Embodiment 11 3 2 1 360 Example 12 4 3 2 360 Example 13 3 2 2 30 Embodiment 14 1 2 2 180 Comparative Example 1 1 3 2 180 Comparative Example 2 3 1 1 5 Comparative Example 3 3 2 2 7

[0191] According to Table 3, we can know the following points:

[0192] (1) Comprehensive analysis of Examples 1-3 shows that the method provided by the present invention can maintain sweetness and whiteness, soft and sticky bite, juicy flavor, intact appearance, and no loss of nutrients; in addition, the flavored radish can be stored at room temperature for 360 days, and has a high shelf life safety.

[0193] (2) Comprehensive analysis of Example 1 and Examples 4-6 shows that screening suitable radishes is beneficial to improving the sensory properties of the obtained product;

[0194] When the water content of the radish slices is low and the soluble solids are low, the radish slices will be hard and brittle, have a slagy taste and poor freshness.

[0195] When the water content of the radish slices is low and the sugar content is low, the radish tastes bad and is bitter.

[0196] When the radius of the radish slice is too small, the radish slice will be incomplete and have a poor sense of value.

[0197] (3) Comprehensive analysis of Example 1 and Examples 7-8 shows that the composition of the brittleness-maintaining treatment solution affects the brittleness-maintaining effect;

[0198] When sodium D-isoascorbate is omitted, the radish will oxidize during storage and become darker in color; when calcium chloride is omitted, the radish slices will be incomplete and soft in texture after sterilization.

[0199] (4) Comprehensive analysis of Example 1 and Examples 9-12 shows that the preparation process of the brine during the brine cooking process will affect the taste of the brine, and further affect the taste of the resulting product;

[0200] If the spices and auxiliary materials are mixed at one time and then stewed, the radish will have poor flavor and will not be fresh and juicy enough; if the low-heat stewing process is omitted, the growth of microorganisms in the spices cannot be fully inhibited, and swelling may occur later; in the present invention, the role of sodium D-isoascorbate in the crispness-preserving solution is antioxidant and color protection. A high content of sodium D-isoascorbate will cause bitterness in the radish and high production costs, while a low content will result in no antioxidant effect;

[0201] The calcium chloride has the effect of maintaining crispness and hardening. A high content of the calcium chloride will cause the radish slices to be too hard, with a hard texture when bitten, a bad experience, and a bitter taste. A low content of the calcium chloride will cause the slices to become soft after sterilization, and will not have the effect of maintaining crispness and hardening.

[0202] (5) Comprehensive analysis of Example 1 and Comparative Example 1 shows that the crispness-maintaining treatment is one of the key steps to ensure that the product maintains a crisp taste. If it is omitted, the color of the radish will become darker after sterilization, the slices will be incomplete, and the taste will be soft.

[0203] (6) Comprehensive analysis of Example 1 and Comparative Example 2 shows that if the post-treatment process described in step (4) is omitted, the radish cannot be stored for a long time, the shelf life is shortened, and the radish bulges.

[0204] (7) Comprehensive analysis of Examples 1, 13-14 and Comparative Example 3 shows that the temperature of the sterilization treatment will affect the taste and shelf life of the obtained product;

[0205] When the sterilization temperature is as low as 110°C or adjusted to pasteurization, the sterilization time will be longer and the water output rate of the radish buns will increase, resulting in changes in their taste and flavor; if the sterilization temperature is too low, the microorganisms cannot be completely killed, which may cause the radish buns to swell during storage; when the sterilization temperature is too high, the radish will become soft and rotten, without a bite, and the slices will be incomplete.

[0206] In summary, the processing method provided by the present invention can keep the radish sweet and white, soft and sticky in the bite, juicy and tasty, the appearance remains intact, and the nutrients are not lost; in addition, the flavored radish can be stored at room temperature and can be eaten right after opening the bag. It can be used as a staple food or as a snack food, and can be eaten with fast food. It is not only delicious and refreshing, but also can increase appetite, and has a very broad market prospect.

[0207] The applicant declares that the above is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention shall fall within the protection scope and disclosure scope of the present invention.

Claims

1. A method for processing flavored radish, characterized in that: The processing method comprises the following steps: (1) screening, cleaning, trimming and slicing radish raw materials to obtain radish slices; (2) soaking the radish slices obtained in step (1) in a crispness-preserving solution to perform a crispness-preserving treatment to obtain crispness-preserving radish slices; (3) braising, draining, cooling and vacuum packaging the crispy radish slices obtained in step (2) to obtain a flavored radish prefabricated package; (4) sterilizing and post-treating the flavored radish prefabricated package obtained in step (3) to obtain the flavored radish.

2. The method for processing flavored radish according to claim 1, characterized in that: The water content of the radish slices in step (1) is 92-94 wt %; Preferably, the soluble solids of the radish slices in step (1) are ≥ 4 wt %; Preferably, the sugar content of the radish slices in step (1) is 4.0-5.5%; Preferably, the thickness of the radish slices in step (1) is 0.8 to 1.3 cm; Preferably, the radius of the radish slice in step (1) is ≥ 2 mm; Preferably, the shape of the radish slices in step (1) includes fan-shaped and / or semicircular.

3. The method for processing flavored radish according to claim 1 or 2, characterized in that: In parts by weight, the ingredients of the brittle solution in step (2) include: 50-60 parts of water, 0.2-0.5 parts of sodium D-isoascorbate, 0.1-0.5 parts of calcium chloride, 0.05-0.3 parts of glucono-δ-lactone, and 0.01-0.06 parts of sodium citrate; Preferably, the mass ratio of the radish slices to the crispness-preserving solution in step (2) is 1:1 to 1:2; Preferably, the brittleness treatment in step (2) lasts for 30 to 40 minutes.

4. The method for processing flavored radish according to any one of claims 1 to 3, characterized in that: The method for preparing brine used for brine boiling in step (3) comprises: Mix water and spices, soak them and then boil them over high heat; then mix the auxiliary materials, and then boil them over high heat and low heat in sequence; Preferably, the braising process is carried out in a steam-layered pot.

5. The method for processing flavored radish according to claim 4, characterized in that: The auxiliary materials include edible salt, chicken powder seasoning, monosodium glutamate and beef compound seasoning sauce; Preferably, the ingredients in the brine include, by weight: 50-60 parts of water, 0.2-0.5 parts of spices, 1-2 parts of edible salt, 0.7-1 parts of chicken powder seasoning, 0.15-0.3 parts of monosodium glutamate, and 0.2-0.8 parts of beef compound seasoning sauce.

6. The method for processing flavored radish according to claim 4 or 5, characterized in that: The temperature of the soaking treatment is 20-25°C; Preferably, the soaking time is 10 to 25 minutes; Preferably, the final temperature of the high-fire cooking is ≥93°C; Preferably, the pressure of the steam-layered pot during the first high-fire boiling is 0.2-0.3 MPa; Preferably, the final temperature of the second high-fire cooking is ≥95°C; Preferably, the pressure of the steam-layered pot in the secondary high-fire boiling is 0.2-0.3 MPa; Preferably, the heat preservation time of the low-heat cooking is 10 to 15 minutes; Preferably, the pressure of the steam-layered pot during the low-fire cooking is 0.08-0.12 MPa.

7. The method for processing flavored radish according to any one of claims 1 to 6, characterized in that: In step (3), the mass ratio of the crispy radish slices to the brine during the braising process is 1:1 to 1:2; Preferably, the temperature of the braising treatment in step (3) is ≥ 95°C; Preferably, the braising treatment time in step (3) is 5 to 10 minutes; Preferably, the cooling temperature in step (3) is 0 to 4°C; Preferably, the cooling time in step (3) is 1 to 5 minutes.

8. The method for processing flavored radish according to any one of claims 1 to 7, characterized in that: The temperature of the sterilization treatment in step (4) is 121-123°C; Preferably, the sterilization treatment time in step (4) is 8 to 10 minutes.

9. The method for processing flavored radish according to any one of claims 1 to 8, characterized in that: The post-processing in step (4) includes bag breaking screening, rinsing, soaking and drying in sequence; Preferably, the solvent used for bag breaking screening includes an aqueous solution of detergent; Preferably, the soaking time for the bag breaking screening is 8 to 12 minutes; Preferably, the solvent used in the soaking treatment includes an aqueous solution of sodium hypochlorite; Preferably, the concentration of the sodium hypochlorite aqueous solution is 2 to 4 ppm; Preferably, the temperature of the soaking treatment is 25-40°C; Preferably, the soaking treatment time is 8 to 12 minutes.

10. The method for processing flavored radish according to any one of claims 1 to 9, characterized in that: The processing method comprises the following steps: (1) screening, washing, trimming and slicing the radish raw material to obtain fan-shaped and / or semicircular radish slices with a moisture content of 92 to 94 wt%, a soluble solid content of ≥ 4 wt%, a thickness of 0.8 to 1.3 cm, and a radius of ≥ 2 mm; (2) soaking the radish slices obtained in step (1) in a crispness-preserving solution to perform a crispness-preserving treatment to obtain crispness-preserving radish slices; The mass ratio of the radish slices to the crispness-preserving solution is 1:1 to 1:2; The brittleness treatment time is 30 to 40 minutes; The components of the crispness-preserving solution include, by weight: 50 to 60 parts of water, 0.2 to 0.5 parts of sodium D-isoascorbate, 0.1 to 0.5 parts of calcium chloride, 0.05 to 0.3 parts of glucono-δ-lactone, and 0.01 to 0.06 parts of sodium citrate; (3) braising the crispy radish slices obtained in step (2) at a temperature of ≥95° C. for 5 to 10 minutes, cooling at a temperature of 0 to 4° C. for 1 to 5 minutes after draining, and vacuum packaging to obtain a flavored radish prefabricated package; The method for preparing brine used for braising treatment comprises: mixing water and spices in a steam-layered pot, soaking for 10 to 25 minutes at 20 to 25 degrees Celsius, and then boiling for a time at a high fire at a pressure of 0.2 to 0.3 MPa to a temperature of ≥ 93 degrees Celsius; then mixing edible salt, chicken powder seasoning, monosodium glutamate and beef compound seasoning sauce, and boiling for a second time at a high fire at a pressure of 0.2 to 0.3 MPa to a temperature of ≥ 95 degrees Celsius; and then boiling for 10 to 15 minutes at a low fire at a pressure of 0.08 to 0.12 MPa; The ingredients in the brine include, by weight: 50-60 parts of water, 0.2-0.5 parts of spices, 1-2 parts of edible salt, 0.7-1 parts of chicken powder seasoning, 0.15-0.3 parts of monosodium glutamate, and 0.2-0.8 parts of beef compound seasoning sauce; (4) sterilizing the flavored radish prefabricated bag obtained in step (3) at 121-123° C. for 8-10 min; then soaking it in a detergent aqueous solution for 8-12 min to screen out damaged bags and remove damaged packages; after rinsing, soaking it in a sodium hypochlorite aqueous solution at a temperature of 25-40° C. and a concentration of 2-4 ppm for 8-12 min; and drying it to obtain the flavored radish.

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