Making method of crisp-keeping high-mountain radish prefabricated dish

Abstract

The invention relates to the technical field of food processing, and discloses a making method of a crisp-keeping high-mountain radish prefabricated dish. The crisp-keeping high-mountain radish prefabricated dish comprises the following raw materials in parts by mass: 40-50 parts of high-mountain radishes, 10-20 parts of mixed spice liquid, 1-3 parts of a microbial agent and 30-40 parts of water. The brittleness-keeping high-mountain radish prefabricated dish provided by the invention has the advantages that the brittleness is not obviously different from the brittleness of the raw material high-mountain radish, and the high-mountain radish prefabricated dish has good brittleness.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing a crispy alpine radish prefabricated dish. Background Art

[0002] Alpine radish prepared dish is a dish made from alpine radish, which is dried and pickled. Alpine radish prepared dish is popular among people because of its crisp taste, spicy flavor, and high content of vitamin C and dietary fiber.

[0003] During the pickling process, the pectin contained in alpine radish is easily broken down by pectinase. This weakens the adhesion between cells and softens the cell walls, negatively impacting the crispness of the prepared alpine radish dish. Crispness is a key quality indicator of alpine radish prepared dishes, directly impacting the taste and consumer acceptance. Therefore, how to effectively improve the crispness of alpine radish prepared dishes has become a technical problem that needs to be solved by those skilled in the art. Summary of the Invention

[0004] The purpose of the invention is to provide a method for preparing crispy alpine radish pre-cooked dishes. The alpine radish pre-cooked dishes prepared by the method have good crispness.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] One of the technical solutions of the present invention:

[0007] A crispy alpine radish pre-cooked dish comprises the following raw materials in parts by weight: 40-50 parts of alpine radish, 10-20 parts of mixed spice liquid, 1-3 parts of microbial agent and 30-40 parts of water.

[0008] Furthermore, the method for preparing the mixed spice liquid comprises the following steps:

[0009] 1) Mix ginger, chili pepper, cloves, and cinnamon to obtain a spice mix;

[0010] 2) placing the mixed spice obtained in step 1) in water and boiling the mixture to obtain a mixed spice liquid.

[0011] Furthermore, in step 1), the mass ratio of the ginger, chili pepper, clove and cinnamon is (3-5):(4-8):(1-2):(0.5-1.5).

[0012] Furthermore, in step 2), the mass volume ratio of the mixed spice to water is 1 g:20 mL.

[0013] Furthermore, in step 2), the boiling is specifically: boiling at 100° C. for 30 minutes.

[0014] Furthermore, the microbial agent is a mixture of Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974 and Saccharomyces cerevisiae 2.3875.

[0015] Furthermore, the Lactobacillus acidophilus 1.3342 was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC 1.3342.

[0016] Furthermore, the thermophilic Streptococcus 1.1855 was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC 1.1855.

[0017] Furthermore, the Lactobacillus plantarum 1.12974 was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC 1.12974.

[0018] Furthermore, the cerevisiae yeast 2.3875 was purchased from the China General Microorganism Culture Collection Center with a collection number of CGMCC 2.3875.

[0019] Furthermore, the mass ratio of the Lactobacillus acidophilus 1.3342, the Streptococcus thermophilus 1.1855, the Lactobacillus plantarum 1.12974 and the Saccharomyces cerevisiae 2.3875 is (3-5):(1-3):(1-2):(0.5-1.5).

[0020] The second technical solution of the present invention:

[0021] The method for preparing the above-mentioned crispy mountain radish pre-cooked dish comprises the following steps:

[0022] The alpine radish, mixed spices and microbial agents are mixed and pickled to obtain the crispy alpine radish pre-prepared dish.

[0023] Furthermore, the pickling is specifically: pickling at 35-45°C for 20 days.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] The alpine radish pre-cooked dish prepared by the method for preparing crispness-preserving alpine radish provided by the invention has a crispness that is not significantly different from that of the raw material alpine radish and has good crispness. DETAILED DESCRIPTION

[0026] Various exemplary embodiments of the present invention are now described in detail. This detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention. It should be understood that the terms used in the present invention are only for describing specific embodiments and are not intended to limit the present invention.

[0027] In addition, for numerical ranges in the present invention, it is understood that each intervening value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any stated value or intervening value in a stated range and any other stated value or intervening value in the stated range is also included in the present invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

[0028] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0029] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be exemplary only.

[0030] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0031] In the following examples and comparative examples, the raw material alpine radish needs to be air-dried, specifically: the alpine radish is placed in a cool place and dried in the shade at room temperature until the moisture content is ≤20%.

[0032] In the following examples and comparative examples, the Lactobacillus acidophilus 1.3342 was purchased from the China General Microorganism Culture Collection Center with a deposit number of CGMCC 1.3342; the Streptococcus thermophilus 1.1855 was purchased from the China General Microorganism Culture Collection Center with a deposit number of CGMCC 1.1855; the Lactobacillus plantarum 1.12974 was purchased from the China General Microorganism Culture Collection Center with a deposit number of CGMCC 1.12974; and the Saccharomyces cerevisiae 2.3875 was purchased from the China General Microorganism Culture Collection Center with a deposit number of CGMCC 2.3875.

[0033] In the following embodiment, a method for preparing a crispy mountain radish pre-cooked dish comprises the following steps:

[0034] 1) mixing ginger, chili pepper, cloves, and cinnamon in a mass ratio of (3-5) : (4-8) : (1-2) : (0.5-1.5) to obtain a spice mixture;

[0035] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0036] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 are mixed in a mass ratio of (3-5):(1-3):(1-2):(0.5-1.5) to obtain a microbial agent;

[0037] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of (40-50):(10-20):(1-3):(30-40), and the alpine radish, mixed spice liquid and microbial agent are pickled at 35-45° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0038] Example 1

[0039] A crispy alpine radish prepared dish

[0040] 1) Ginger, chili pepper, cloves, and cinnamon are mixed in a mass ratio of 3:4:1:0.5 to obtain a spice mix;

[0041] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0042] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 3:1:1:0.5 to obtain a microbial agent;

[0043] 4) mixing the alpine radish, the mixed spice liquid, the microbial agent, and water in a mass volume ratio of 40:10:1:30, and pickling the mixture at 35° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0044] Example 2

[0045] A crispy alpine radish prepared dish

[0046] 1) Ginger, chili pepper, cloves, and cinnamon are mixed in a mass ratio of 4:6:1.5:1 to obtain a spice mix;

[0047] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0048] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 4:2:1.5:1 to obtain a microbial agent;

[0049] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 40° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0050] Example 3

[0051] A crispy alpine radish prepared dish

[0052] 1) Ginger, chili pepper, cloves, and cinnamon are mixed in a mass ratio of 5:8:2:1.5 to obtain a spice mix;

[0053] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0054] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 5:3:2:1.5 to obtain a microbial agent;

[0055] 4) mixing the alpine radish, the mixed spice liquid, the microbial agent, and water in a mass volume ratio of 50:20:3:40, and pickling the mixture at 45° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0056] Comparative Example 1

[0057] A prepared dish of mountain radish

[0058] 1) mixing chili pepper, cloves, and cinnamon in a mass ratio of 6:1.5:1 to obtain a spice mix;

[0059] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0060] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 4:2:1.5:1 to obtain a microbial agent;

[0061] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 40° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0062] Comparative Example 2

[0063] A prepared dish of mountain radish

[0064] 1) mixing ginger, cloves, and cinnamon in a mass ratio of 4:1.5:1 to obtain a spice mix;

[0065] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0066] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 4:2:1.5:1 to obtain a microbial agent;

[0067] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 40° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0068] Comparative Example 3

[0069] A prepared dish of mountain radish

[0070] 1) mixing ginger, chili pepper, and cinnamon in a mass ratio of 4:6:1 to obtain a spice mix;

[0071] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0072] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 4:2:1.5:1 to obtain a microbial agent;

[0073] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 40° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0074] Comparative Example 4

[0075] A prepared dish of mountain radish

[0076] 1) mixing ginger, chili pepper, and cloves in a mass ratio of 4:6:1.5 to obtain a spice mix;

[0077] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0078] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 4:2:1.5:1 to obtain a microbial agent;

[0079] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 40° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0080] Comparative Example 5

[0081] A prepared dish of mountain radish

[0082] 1) Ginger, chili pepper, cloves, and cinnamon are mixed in a mass ratio of 4:6:1.5:1 to obtain a spice mix;

[0083] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0084] 3) Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 2:1.5:1 to obtain a microbial agent;

[0085] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 40° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0086] Comparative Example 6

[0087] A prepared dish of mountain radish

[0088] 1) Ginger, chili pepper, cloves, and cinnamon are mixed in a mass ratio of 4:6:1.5:1 to obtain a spice mix;

[0089] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0090] 3) Lactobacillus acidophilus 1.2919 (purchased from China General Microorganism Culture Collection Center, with the deposit number CGMCC 1.2919), Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 4:2:1.5:1 to obtain a microbial agent;

[0091] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 40° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0092] Comparative Example 7

[0093] A prepared dish of mountain radish

[0094] 1) Ginger, chili pepper, cloves, and cinnamon are mixed in a mass ratio of 4:6:1.5:1 to obtain a spice mix;

[0095] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0096] 3) Lactobacillus acidophilus 1.3342, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 4:1.5:1 to obtain a microbial agent;

[0097] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 40° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0098] Comparative Example 8

[0099] A prepared dish of mountain radish

[0100] 1) Ginger, chili pepper, cloves, and cinnamon are mixed in a mass ratio of 4:6:1.5:1 to obtain a spice mix;

[0101] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0102] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.6472 (purchased from China General Microorganism Culture Collection Center, with the deposit number CGMCC 1.6472), Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 4:2:1.5:1 to obtain a microbial agent;

[0103] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 40° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0104] Comparative Example 9

[0105] A prepared dish of mountain radish

[0106] 1) Ginger, chili pepper, cloves, and cinnamon are mixed in a mass ratio of 4:6:1.5:1 to obtain a spice mix;

[0107] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0108] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 4:2:1 to obtain a microbial agent;

[0109] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 40° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0110] Comparative Example 10

[0111] A prepared dish of mountain radish

[0112] 1) Ginger, chili pepper, cloves, and cinnamon are mixed in a mass ratio of 4:6:1.5:1 to obtain a spice mix;

[0113] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0114] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.1856 (purchased from China General Microorganism Culture Collection Center, with the deposit number CGMCC 1.1856) and Saccharomyces cerevisiae 2.3875 are mixed in a mass ratio of 4:2:1.5:1 to obtain a microbial agent;

[0115] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 40° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0116] Comparative Example 11

[0117] A prepared dish of mountain radish

[0118] 1) Ginger, chili pepper, cloves, and cinnamon are mixed in a mass ratio of 4:6:1.5:1 to obtain a spice mix;

[0119] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0120] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, and Lactobacillus plantarum 1.12974 were mixed in a mass ratio of 4:2:1.5 to obtain a microbial agent;

[0121] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 40° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0122] Comparative Example 12

[0123] A prepared dish of mountain radish

[0124] 1) Ginger, chili pepper, cloves, and cinnamon are mixed in a mass ratio of 4:6:1.5:1 to obtain a spice mix;

[0125] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0126] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3886 (purchased from China General Microorganism Culture Collection, with the deposit number CGMCC 2.3886) were mixed in a mass ratio of 4:2:1.5:1 to obtain a microbial agent;

[0127] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 40° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0128] Comparative Example 13

[0129] A prepared dish of mountain radish

[0130] 1) Ginger, chili pepper, cloves, and cinnamon are mixed in a mass ratio of 4:6:1.5:1 to obtain a spice mix;

[0131] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0132] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 4:2:1.5:1 to obtain a microbial agent;

[0133] 4) The alpine radish, mixed spice liquid, microbial agent and water are mixed in a mass volume ratio of 45:15:2:35, and pickled at 30° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0134] Comparative Example 14

[0135] A prepared dish of mountain radish

[0136] 1) Ginger, chili pepper, cloves, and cinnamon are mixed in a mass ratio of 4:6:1.5:1 to obtain a spice mix;

[0137] 2) placing the mixed spice obtained in step 1) in water at a mass volume ratio of 1 g of mixed spice to water and boiling at 100° C. for 30 minutes to obtain a mixed spice solution;

[0138] 3) Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974, and Saccharomyces cerevisiae 2.3875 were mixed in a mass ratio of 4:2:1.5:1 to obtain a microbial agent;

[0139] 4) mixing the alpine radish, mixed spice liquid, microbial agent, and water in a mass volume ratio of 45:15:2:35, and pickling the alpine radish, mixed spice liquid, microbial agent, and water at 50° C. for 20 days to obtain the crispy alpine radish pre-prepared dish.

[0140] The crispness of the prepared dishes of alpine radish prepared in Examples 1 to 3 and Comparative Examples 1 to 14 was tested. The crispness test results of the prepared dishes of alpine radish are shown in Table 1.

[0141] Table 1 Crispness test results of prepared dishes of alpine radish

[0142]

[0143]

[0144] Note: "-" indicates that there is no significant difference in the crispness of the prepared dishes of alpine radish and the raw alpine radish; "+" indicates that there is a difference in the crispness of the prepared dishes of alpine radish and the raw alpine radish; the more "+" there are, the more significant the difference in crispness;

[0145] It can be seen from the data in Table 1 that the crispness of the alpine radish pre-prepared dish prepared by the method for preparing a crispy alpine radish pre-prepared dish provided by the present invention is not significantly different from that of the raw material alpine radish, and has good crispness; however, omitting any one of the spices in the mixed spice, omitting or replacing any one of the microbial agents, and changing the pickling temperature will reduce the crispness of the crispy alpine radish pre-prepared dish to a certain extent.

[0146] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered by the scope of protection of the claims of the present invention.

Claims

1. A crispy alpine radish pre-cooked dish, characterized in that: The invention comprises the following raw materials in parts by weight: 40-50 parts of mountain radish, 10-20 parts of mixed spice liquid, 1-3 parts of microbial agent and 30-40 parts of water.

2. The crispy alpine radish pre-cooked dish according to claim 1, characterized in that: The preparation method of the mixed spice liquid comprises the following steps: 1) Mix ginger, chili pepper, cloves, and cinnamon to obtain a spice mix; 2) placing the mixed spice obtained in step 1) in water and boiling the mixture to obtain a mixed spice liquid.

3. The crispy alpine radish pre-cooked dish according to claim 2, characterized in that: In step 1), the mass ratio of the ginger, chili pepper, clove and cinnamon is (3-5):(4-8):(1-2):(0.5-1.5).

4. The crispy alpine radish pre-cooked dish according to claim 2, characterized in that: In step 2), the mass volume ratio of the mixed spice to water is 1 g: 20 mL; and the boiling is specifically performed at 100° C. for 30 min.

5. The crispy alpine radish pre-cooked dish according to claim 1, characterized in that: The microbial agent is prepared by mixing Lactobacillus acidophilus 1.3342, Streptococcus thermophilus 1.1855, Lactobacillus plantarum 1.12974 and Saccharomyces cerevisiae 2.3875.

6. The crispy alpine radish pre-cooked dish according to claim 5, characterized in that: The Lactobacillus acidophilus 1.3342 was purchased from the China General Microorganism Culture Collection Center with a deposit number of CGMCC 1.3342; the Streptococcus thermophilus 1.1855 was purchased from the China General Microorganism Culture Collection Center with a deposit number of CGMCC 1.1855; the Lactobacillus plantarum 1.12974 was purchased from the China General Microorganism Culture Collection Center with a deposit number of CGMCC 1.12974; and the Saccharomyces cerevisiae 2.3875 was purchased from the China General Microorganism Culture Collection Center with a deposit number of CGMCC 2.3875.

7. The crispy alpine radish pre-cooked dish according to claim 5, characterized in that: The mass ratio of the Lactobacillus acidophilus 1.3342, the Streptococcus thermophilus 1.1855, the Lactobacillus plantarum 1.12974 and the Saccharomyces cerevisiae 2.3875 is (3-5): (1-3): (1-2): (0.5-1.5).

8. A method for preparing a crispy alpine radish pre-cooked dish according to any one of claims 1 to 7, characterized in that: The following steps are involved: The alpine radish, mixed spices and microbial agents are mixed and pickled to obtain the crispy alpine radish pre-prepared dish.

9. The production method according to claim 8, characterized in that: The pickling process specifically includes pickling at 35-45° C. for 20 days.

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