Preparation method of sweet and sour radish with new taste

Abstract

The invention discloses a preparation method of a sweet and sour radish with a new taste, which specifically comprises the following steps: step 1, selecting a sweet and sour radish preparation raw material, inspecting the raw material by an inspector, carrying out trial operation on production equipment, and carrying out technical disclosure to a worker; step 2, adding the sterilized jasmine flower petals into a reaction kettle by utilizing an extraction technology, starting an electric heater for heating and stirring, condensing and refluxing effective substances, and obtaining natural plant essential oil by utilizing a centrifugal technology of a centrifugal machine; and step 3, weighing 31.5 to 32.5 parts by weight of red-skin radishes, 25 to 26.2 parts by weight of carrots, 4 to 5 parts by weight of edible salt, 5.2 to 7.4 parts by weight of white sugar, 3.8 to 5.2 parts by weight of passion fruit juice, 2.0 to 3.9 parts by weight of table vinegar, 5.4 to 8.6 parts by weight of mashed haws, 2.1 to 3.6 parts by weight of Chinese prickly ash powder and 3.0 to 3.8 parts by weight of plant essential oil. The prepared radish tastes sour and sweet, is crisp and tasty after being refrigerated, emits plant pleasant fragrance, is strong and lasting in fragrance, obtains a new taste of the dried radish, and can improve the health-care efficacy of the dried radish.

Description

Technical Field

[0001] The invention belongs to the technical field of sweet and sour radish preparation, and particularly relates to a method for preparing a sweet and sour radish with a new flavor. Background Art

[0002] Radish is one of the most commonly consumed vegetables in daily life. It can be used for cooking, making soup, etc. It can also be used to make various cold dishes, which are widely loved by people. Sweet and sour radish is a traditional snack or home-cooked dish with good color, aroma and taste. It is made of radish as the main ingredient and is made by pickling. Its characteristic is its sweet and sour taste. During the preparation process, white sugar or brown sugar is used to provide sweetness, rice vinegar, aged vinegar, etc. are used to provide sourness, salt is used to pickle radishes to help remove excess moisture, and ginger and garlic increase flavor. Wash the radish, peel it, and cut it into thin slices or strips for easy pickling. Add appropriate amount of salt to the cut radish, mix well and let it stand for a while to let the radish release water; this step helps to remove the spicy taste and excess moisture of the radish. After that, pour out the pickled water. In a bowl, mix white sugar, vinegar, a small amount of water, as well as ginger slices, garlic cloves and chili segments according to personal taste. The ratio of sweet and sour sauce can be adjusted according to personal preference. Generally speaking, the ratio of sugar to vinegar is 1:1 or adjusted appropriately according to personal taste. Pour the prepared sweet and sour sauce into the pickled radish to make sure that the radish is completely immersed in the juice; if there is not enough juice, add appropriate amount of water or vinegar to adjust it. Seal the container containing radish and sweet and sour sauce, and put it in the refrigerator to marinate for several hours or overnight to allow the radish to fully absorb the taste of the sweet and sour sauce.

[0003] The existing method for preparing the new flavor of sweet and sour radish cannot make the prepared radish taste sweet and sour, and after refrigeration, it is crisp and refreshing, exudes a pleasant plant aroma, and the aroma is strong and lasting, and the new flavor of the dried radish is obtained, but the health care effect of the dried radish cannot be improved. The overall process steps are relatively complicated, inconvenient to operate, and have poor applicability. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing a sweet and sour radish with a new flavor, so as to solve the problems that the existing method for preparing a sweet and sour radish with a new flavor proposed in the above-mentioned background technology cannot make the prepared radish taste sweet and sour, and after refrigeration, it is crisp and refreshing, exudes a pleasant plant aroma, and the aroma is strong and lasting, so as to obtain a new flavor of dried radish, but cannot improve the health care effect of the dried radish, and the overall process steps are relatively complicated, inconvenient to operate, and poor applicability.

[0005] To achieve the above object, the present invention provides the following technical solution: a method for preparing a new flavor of sweet and sour radish, the specific preparation method steps are as follows:

[0006] Step 1: Select sweet and sour radish to prepare raw materials, inspectors inspect the raw materials, test the production equipment, and conduct technical briefings to the staff;

[0007] Step 2: using extraction technology to add the sterilized jasmine petals into the reactor, turn on the electric heater to heat and stir, condense and reflux the effective substances, and use centrifuge centrifugation technology to obtain natural plant essential oil;

[0008] Step 3: weigh corresponding weights of 31.5-32.5 parts by weight of red radish, 25-26.2 parts by weight of carrot, 4-5 parts by weight of edible salt, 5.2-7.4 parts by weight of sugar, 3.8-5.2 parts by weight of passion fruit juice, 2.0-3.9 parts by weight of vinegar, 5.4-8.6 parts by weight of hawthorn puree, 2.1-3.6 parts by weight of pepper powder, 3.0-3.8 parts by weight of plant essential oil and 3.0-3.8 parts by weight of shredded ginger;

[0009] Step 4: Wash the carrots and radish with clean water, peel them and dry them. Then cut the carrots and radish into thin slices and then cut them into strips. The thickness and size can be adjusted according to personal preference.

[0010] Step 5: Add half of the corresponding weight of edible salt to the cut radish, mix well and marinate for 30 to 45 minutes. After the marinating time is up, squeeze out the water in the radish with gauze, squeeze out the water, and place the dehydrated radish in an oven to dry for 8 hours to 15 hours to remove excess astringency;

[0011] Step 6: Take out the dried red radish and carrot strips and put them into a glass jar and add the remaining half of the salt. Then add the sugar, passion fruit juice and hawthorn puree into the glass jar and mix them evenly and refrigerate for 24 to 30 hours.

[0012] Step 7: Take out the refrigerated radish and pour it into the mixing bucket. Add vinegar, pepper powder, plant essential oil and shredded ginger into the mixing bucket at the same time, and stir with an electric mixer to mix evenly.

[0013] Step 8: Place the sweet and sour radishes prepared in step 7 into new glass jars, close the sealing lids, and store in a cool place.

[0014] Furthermore, in step seven, the stirring speed of the electric stirrer is 125 to 135 r / min, and the stirring time is 8 to 15 min.

[0015] Furthermore, the glass jars used in step six and step eight are sterilized by boiling water, and then sterilized by ultraviolet light for 8 hours after drying.

[0016] Furthermore, in step 5, the drying temperature in the drying oven is 35°C to 40°C, so that the water loss rate is 80% to 85%.

[0017] Furthermore, in the step 2, the jasmine petals are added to the citric acid solution and soaked for 5 to 6 hours, then washed, dried and used.

[0018] Furthermore, in step 4, the radish is cut into strips of 5cm×1cm×1cm.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] (1) The method for preparing a sweet and sour radish with a new flavor comprises the following steps: selecting raw materials for preparing sweet and sour radish, inspecting the raw materials, conducting a trial operation of production equipment, and providing technical explanations to the staff, so that the preparation of the sweet and sour radish is orderly, the error tolerance rate is reduced, and the success rate of the preparation of the sweet and sour radish is improved; and by dehydrating the red radish and the carrot twice, the maturation of the dried radish is accelerated, the shelf life of the dried radish is extended, and the astringency of the dried radish is reduced.

[0021] (2) The method for preparing a sweet and sour radish with a new flavor, wherein white sugar, passion fruit juice and hawthorn puree are added to the formula to make the radish bright red in color and sweet and sour in taste. After being refrigerated, the radish is crisp and refreshing, and can be suitable for people of different ages. Furthermore, the added jasmine petal natural plant essential oil makes the radish emit a pleasant plant aroma, which is rich and lasting, thereby obtaining a new flavor of dried radish.

[0022] (3) The method for preparing a new sweet and sour radish flavor also improves the health benefits of dried radish, can improve appetite, alleviate loss of appetite, is green and pollution-free, has a short preparation time, a long overall shelf life, simple overall process steps, is easy to operate, has strong creativity, and is suitable for wide promotion and use. DETAILED DESCRIPTION

[0023] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0024] Embodiment 1

[0025] A method for preparing a new flavor of sweet and sour radish, the specific preparation method steps are as follows:

[0026] Step 1: Select sweet and sour radish to prepare raw materials, inspectors inspect the raw materials, test the production equipment, and conduct technical briefings to the staff;

[0027] Step 2: using extraction technology to add the sterilized jasmine petals into the reactor, turn on the electric heater to heat and stir, condense and reflux the effective substances, and use centrifuge centrifugation technology to obtain natural plant essential oil;

[0028] Step 3: weigh corresponding weights of 31.5 parts by weight of red radish, 25 parts by weight of carrot, 4 parts by weight of edible salt, 5.2 parts by weight of white sugar, 3.8 parts by weight of passion fruit juice, 2.0 parts by weight of vinegar, 5.4 parts by weight of hawthorn puree, 2.1 parts by weight of pepper powder, 3.0 parts by weight of plant essential oil and 3.0 parts by weight of shredded ginger;

[0029] Step 4: Wash the carrots and radish with clean water, peel them and dry them. Then cut the carrots and radish into thin slices and then cut them into strips. The thickness and size can be adjusted according to personal preference.

[0030] Step 5: Add half of the corresponding weight of edible salt to the cut radish, mix well and marinate for 30 to 45 minutes. After the marinating time is up, squeeze out the water in the radish with gauze, squeeze out the water, and place the dehydrated radish in an oven to dry for 8 hours to 15 hours to remove excess astringency;

[0031] Step 6: Take out the dried red radish and carrot strips and put them into a glass jar and add the remaining half of the salt. Then add the sugar, passion fruit juice and hawthorn puree into the glass jar and mix them evenly and refrigerate for 24 to 30 hours.

[0032] Step 7: Take out the refrigerated radish and pour it into the mixing bucket. Add vinegar, pepper powder, plant essential oil and shredded ginger into the mixing bucket at the same time, and stir with an electric mixer to mix evenly.

[0033] Step 8: Place the sweet and sour radishes prepared in step 7 into new glass jars, close the sealing lids, and store in a cool place.

[0034] Wherein; the stirring speed of the electric stirrer in step seven is 125-135r / min, and the stirring time is 8-15min.

[0035] Wherein: the glass jars used in step six and step eight are sterilized by boiling water, and then sterilized by ultraviolet light for 8 hours after drying.

[0036] Wherein, the drying temperature in the drying box in step 5 is 35°C to 40°C, so that the water loss rate is 80% to 85%.

[0037] Wherein: in the step 2, the jasmine petals are added to the citric acid solution and soaked for 5 to 6 hours before being washed, dried and used.

[0038] Wherein; in the step 4, the radish is cut into strips of 5cm×1cm×1cm.

[0039] Embodiment 2

[0040] A method for preparing a new flavor of sweet and sour radish, the specific preparation method steps are as follows:

[0041] Step 1: Select sweet and sour radish to prepare raw materials, inspectors inspect the raw materials, test the production equipment, and conduct technical briefings to the staff;

[0042] Step 2: using extraction technology to add the sterilized jasmine petals into the reactor, turn on the electric heater to heat and stir, condense and reflux the effective substances, and use centrifuge centrifugation technology to obtain natural plant essential oil;

[0043] Step 3: weigh corresponding weights of 32.5 parts by weight of red radish, 26.2 parts by weight of carrot, 5 parts by weight of edible salt, 7.4 parts by weight of white sugar, 5.2 parts by weight of passion fruit juice, 3.9 parts by weight of vinegar, 8.6 parts by weight of hawthorn puree, 3.6 parts by weight of pepper powder, 3.8 parts by weight of plant essential oil and 3.8 parts by weight of shredded ginger;

[0044] Step 4: Wash the carrots and radish with clean water, peel them and dry them. Then cut the carrots and radish into thin slices and then cut them into strips. The thickness and size can be adjusted according to personal preference.

[0045] Step 5: Add half of the corresponding weight of edible salt to the cut radish, mix well and marinate for 30 to 45 minutes. After the marinating time is up, squeeze out the water in the radish with gauze, squeeze out the water, and place the dehydrated radish in an oven to dry for 8 hours to 15 hours to remove excess astringency;

[0046] Step 6: Take out the dried red radish and carrot strips and put them into a glass jar and add the remaining half of the salt. Then add the sugar, passion fruit juice and hawthorn puree into the glass jar and mix them evenly and refrigerate for 24 to 30 hours.

[0047] Step 7: Take out the refrigerated radish and pour it into the mixing bucket. Add vinegar, pepper powder, plant essential oil and shredded ginger into the mixing bucket at the same time, and stir with an electric mixer to mix evenly.

[0048] Step 8: Place the sweet and sour radishes prepared in step 7 into new glass jars, close the sealing lids, and store in a cool place.

[0049] Wherein; the stirring speed of the electric stirrer in step seven is 125-135r / min, and the stirring time is 8-15min.

[0050] Wherein: the glass jars used in step six and step eight are sterilized by boiling water, and then sterilized by ultraviolet light for 8 hours after drying.

[0051] Wherein, the drying temperature in the drying box in step 5 is 35°C to 40°C, so that the water loss rate is 80% to 85%.

[0052] Wherein: in the step 2, the jasmine petals are added to the citric acid solution and soaked for 5 to 6 hours before being washed, dried and used.

[0053] Wherein; in the step 4, the radish is cut into strips of 5cm×1cm×1cm.

[0054] Embodiment 3

[0055] A method for preparing a new flavor of sweet and sour radish, the specific preparation method steps are as follows:

[0056] Step 1: Select sweet and sour radish to prepare raw materials, inspectors inspect the raw materials, test the production equipment, and conduct technical briefings to the staff;

[0057] Step 2: using extraction technology to add the sterilized jasmine petals into the reactor, turn on the electric heater to heat and stir, condense and reflux the effective substances, and use centrifuge centrifugation technology to obtain natural plant essential oil;

[0058] Step 3: weigh corresponding weights of 32 parts by weight of red radish, 25.6 parts by weight of carrot, 4.5 parts by weight of edible salt, 6.3 parts by weight of white sugar, 4.5 parts by weight of passion fruit juice, 2.95 parts by weight of vinegar, 7 parts by weight of hawthorn puree, 2.85 parts by weight of pepper powder, 3.4 parts by weight of plant essential oil and 3.4 parts by weight of shredded ginger;

[0059] Step 4: Wash the carrots and radish with clean water, peel them and dry them. Then cut the carrots and radish into thin slices and then cut them into strips. The thickness and size can be adjusted according to personal preference.

[0060] Step 5: Add half of the corresponding weight of edible salt to the cut radish, mix well and marinate for 30 to 45 minutes. After the marinating time is up, squeeze out the water in the radish with gauze, squeeze out the water, and place the dehydrated radish in an oven to dry for 8 hours to 15 hours to remove excess astringency;

[0061] Step 6: Take out the dried red radish and carrot strips and put them into a glass jar and add the remaining half of the salt. Then add the sugar, passion fruit juice and hawthorn puree into the glass jar and mix them evenly and refrigerate for 24 to 30 hours.

[0062] Step 7: Take out the refrigerated radish and pour it into the mixing bucket. Add vinegar, pepper powder, plant essential oil and shredded ginger into the mixing bucket at the same time, and stir with an electric stirrer to mix evenly.

[0063] Step 8: Place the sweet and sour radishes prepared in step 7 into new glass jars, close the sealing lids, and store in a cool place.

[0064] Wherein; the stirring speed of the electric stirrer in step seven is 125-135 r / min, and the stirring time is 8-15 min.

[0065] Wherein: the glass jars used in step six and step eight are sterilized by boiling water, and then sterilized by ultraviolet light for 8 hours after drying.

[0066] Wherein, the drying temperature in the drying box in step 5 is 35°C to 40°C, so that the water loss rate is 80% to 85%.

[0067] Wherein: in the step 2, the jasmine petals are added to the citric acid solution and soaked for 5 to 6 hours before being washed, dried and used.

[0068] Wherein; in the step 4, the radish is cut into strips of 5cm×1cm×1cm.

[0069] When the present invention is working: the method for preparing a new flavor of sweet and sour radish, selecting raw materials for preparing sweet and sour radish, inspectors inspect the raw materials, and conduct trial operation of production equipment, and conduct technical explanations to the staff, so that the preparation of sweet and sour radish is in order, the fault tolerance rate is reduced, and the success rate of the preparation of sweet and sour radish is improved; by dehydrating red radish and carrot twice, the maturity of dried radish is accelerated, and the shelf life of dried radish is extended, and the astringency of dried radish is reduced. By adding white sugar, passion fruit juice and hawthorn mud to the formula, the color is bright red, the taste is sweet and sour, and after refrigeration, the quality is crisp and refreshing, and it can adapt to people of different ages, and the added jasmine petal natural plant essential oil makes the radish emit a pleasant aroma of plants, and the aroma is strong and lasting, so as to obtain a new flavor of dried radish. The health care effect of dried radish is also improved, appetite can be improved, loss of appetite is alleviated, green and pollution-free, and the production time is short, the overall shelf life is long, the overall process steps are simple, easy to operate, creative, and suitable for wide promotion and use.

[0070] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a new flavor of sweet and sour radish, characterized in that: The specific preparation steps are as follows: Step 1: Select sweet and sour radish to prepare raw materials, inspectors inspect the raw materials, test the production equipment, and conduct technical briefings to the staff; Step 2: using extraction technology to add the sterilized jasmine petals into the reactor, turn on the electric heater to heat and stir, condense and reflux the effective substances, and use centrifuge centrifugation technology to obtain natural plant essential oil; Step 3: weigh corresponding weights of 31.5-32.5 parts by weight of red radish, 25-26.2 parts by weight of carrot, 4-5 parts by weight of edible salt, 5.2-7.4 parts by weight of sugar, 3.8-5.2 parts by weight of passion fruit juice, 2.0-3.9 parts by weight of vinegar, 5.4-8.6 parts by weight of hawthorn puree, 2.1-3.6 parts by weight of pepper powder, 3.0-3.8 parts by weight of plant essential oil and 3.0-3.8 parts by weight of shredded ginger; Step 4: Wash the carrots and radish with clean water, peel them and dry them. Then cut the carrots and radish into thin slices and then cut them into strips. The thickness and size can be adjusted according to personal preference. Step 5: Add half of the corresponding weight of edible salt to the cut radish, mix well and marinate for 30 to 45 minutes. After the marinating time is up, squeeze out the water in the radish with gauze, squeeze out the water, and place the dehydrated radish in an oven to dry for 8 hours to 15 hours to remove excess astringency; Step 6: Take out the dried red radish and carrot strips and put them into a glass jar and add the remaining half of the salt. Then add the sugar, passion fruit juice and hawthorn puree into the glass jar and mix them evenly and refrigerate for 24 to 30 hours. Step 7: Take out the refrigerated radish and pour it into the mixing bucket. Add vinegar, pepper powder, plant essential oil and shredded ginger into the mixing bucket at the same time, and stir with an electric mixer to mix evenly. Step 8: Place the sweet and sour radishes prepared in step 7 into new glass jars, close the sealing lids, and store in a cool place.

2. The method for preparing a new flavor of sweet and sour radish according to claim 1, characterized in that: In step seven, the stirring speed of the electric stirrer is 125-135 r / min, and the stirring time is 8-15 min.

3. The method for preparing a new flavor of sweet and sour radish according to claim 1, characterized in that: The glass jars used in step six and step eight are sterilized by scalding with boiling water, and then sterilized by ultraviolet light for 8 hours after drying.

4. The method for preparing a new flavor of sweet and sour radish according to claim 1, characterized in that: In the step 5, the drying temperature in the drying box is 35° C. to 40° C., so that the water loss rate is 80% to 85%.

5. The method for preparing a new flavor of sweet and sour radish according to claim 1, characterized in that: In the step 2, the jasmine petals are added to the citric acid solution and soaked for 5 to 6 hours, then washed, dried and used.

6. The method for preparing a new flavor of sweet and sour radish according to claim 1, characterized in that: In the step 4, the radish is cut into strips of 5 cm×1 cm×1 cm.