CN101263884B - Method for making sauce pickling radish skin and sauce pickled radish skin - Google Patents
Method for making sauce pickling radish skin and sauce pickled radish skin Download PDFInfo
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- CN101263884B CN101263884B CN2008100940331A CN200810094033A CN101263884B CN 101263884 B CN101263884 B CN 101263884B CN 2008100940331 A CN2008100940331 A CN 2008100940331A CN 200810094033 A CN200810094033 A CN 200810094033A CN 101263884 B CN101263884 B CN 101263884B
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- radish
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Abstract
The invention relates to a waterlogging vegetable which uses radish as the main material, in particular to a making method of the radish immersed by sauce and the acquired radish skin immersed by sauce. The invention adopts the following technical proposal: 1) chipping the skin, chipping the radish skin with radish pulp of thickness 1 to 10 mm, and the area size of the radish skin is that 2 multiply with 3mm2, and subtracted by the accumulation of 5 and 7mm2, and the weight account is 2040; 2) salting, the acquired radish skin by the step 1) is mixed evenly with the refined sugar with weight account 0.5-1.2, the vinegar with weight account 0.3-0.8 and the total acid greater than or equal to 3.5g/100ml and salt with weight account 2.5-3.5, and are kneaded till the radish skin starts to soften; 3) flushing; 4)leaching; 5) infusion, after the water with weight account 15-35 is boiled, the heating is stopped, and red fresh pepper segments with bigger piquancy degree, width 2-8 mm and weight account 3-5 are added in; after cooling, garlic with weight account 0.7-1.5, mature vinegar with weight account 0.6-1.5, refined sugar with weight account 0.2-1.0, black soy sauce with weight account 0.2-1.0, chicken essence with weight account 0.02-0.1, salt with weight account 0.02-0.1 and braising soy sauce with weight account 0.3-1.0 are added in, and then the radish skin is immersed in, and kept in the refrigerating chamber with the temperature 0 to 7centigrade for 6-10 hours.
Description
Technical field
The present invention relates to a kind of is the stain dish of primary raw material with the radish, relates in particular to a kind of preparation method of sauce pickled radish skin and the sauce pickled radish skin of gained.
Background technology
People are accustomed to the radish skin is peeled off or reamed when eating radish, and radish is rich in vitamin C and capsicum mustard seed wet goods, and nutritional labeling mainly concentrates on the radish flesh side, as: contained calcium has 98% at the radish intracutaneous in the radish; The pungent of radish skin is derived from rhodanide, and it has the effect of protection stomach lining.
Along with nutritionist's the pursuit to health diet with people of advocating, the edible of the skin of various vegetable and fruits more and more is subject to people's attention.
The present invention also is based on above background, through repeatedly testing and manufacturing experimently, develops a kind of sauce pickled radish skin and method for making thereof finally.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of preparation method of sauce pickled radish skin.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
The preparation method of sauce pickled radish skin comprises following steps:
1) split, the radish surface clean is clean, and sheet is got the radish skin of band radish meat thickness between 1-10mm, the long-pending size of radish surface 2 * 3mm2-5 * 7mm2,20-40 weight portion;
2) pickle,, mix thoroughly, and rub to the radish skin and begin to soften with step 1) gained radish skin with the white sugar of 0.5-1.2 weight portion, light-coloured vinegar 0.3-0.8 weight portion and the salt 2.5-3.5 weight portion of total acid 〉=3.5g/100ml; Leave standstill then, and stirred and stirred once every 0.5-1 hour, this process continues 4-8 hour; Like this, the radish skin is pickled evenly.
3) bath is with step 2) gained radish skin puts into the container of eye with holes, and with the running water of 0.07-0.14MPa pressure towards 4-8 hour; It is overweight to make the radish skin of pickling be unlikely taste; Bath overlong time then radish intracutaneous can be overflowed mucus, and it is softer that the radish skin can become, and not only mouthfeel is very poor but also taste is thin out.
4) drain, step 3) gained radish skin is stopped bath placing 0.5-1 hour, shake the eye container with holes that holds through bath radish skin if jolt, the draining time is then short, gets final product in 0.5 hour; Leave standstill the moisture of then wanting just can drain in 1 hour radish skin surface;
5) infusion stops heating after boiled with the 15-35 weight parts water, drops into the big wide red fresh chilli section 3-5 weight portion of 2-8mm of peppery degree; After treating its cooling, add garlic 0.7-1.5 weight portion, mature vinegar 0.6-1.5 weight portion, white sugar 0.2-1.0 weight portion, light soy sauce 0.2-1.0 weight portion, chickens' extract 0.02-0.1 weight portion, salt 0.02-0.1 weight portion and sauce for braising 0.3-1.0 weight portion, the particle that is stirred to white sugar, chickens' extract and salt all dissolves, with step 4) gained radish skin steep into, contain in the lidded container again, add a cover and place 0 ℃ of refrigerating chamber, refrigerate 6-10 hour to-7 ℃ of temperature.
As preferred version of the present invention, can add monosodium glutamate 0.05-0.2 weight portion in the described step 5).
As preferred version of the present invention, can add concentrated chicken-juice 0.1-0.4 weight portion in the described step 5).
As preferred version of the present invention, can add oyster sauce 0.3-0.6 weight portion in the described step 5).
According to the prepared sauce pickled radish of the preparation method skin of above-mentioned sauce pickled radish skin, removed not mature flavor and the acid of radish itself; Have mouthfeel crisp, peppery, tasty and refreshing and that sauce fragrance is strong, can be used as appetizing pickles or daily going with rice or bread.
The specific embodiment
Embodiment one
The preparation method of the sauce pickled radish skin that present embodiment provides, its manufacturing process is:
90Kg " Flos micheliae Albae " radish surface clean is clean, and sheet is got band radish meat thickness at the radish skin 25Kg between the 1-10mm, about surface area size 5 * 7mm2.
Get the white sugar of 600g, light-coloured vinegar 400g and the salt 3Kg of total acid 〉=3.5g/100ml, mix thoroughly, and rub to the radish skin and begin to soften with the radish skin; Leave standstill then, and stirred and stirred once every 0.5-1 hour, this process continues 6 hours.
Then, the radish skin is put into holes container, dashed 5 hours, just under the normal water supply pressure state, the flow of tap is reached half reached the best bath effect of maximum stream flow with running water less than 0.14MPa pressure.Next, stop bath and placed 1 hour, drain radish skin surface redundant moisture; Shake the eye container with holes that holds through bath radish skin if jolt, the bath time is then short, gets final product in 0.5 hour.
20Kg water is stopped heating after boiled, drop into the wide red fresh conical redpepper fruit section of about 5mm, the conical redpepper fruit circle of the annular that also promptly about 5mm is wide, 2Kg; After treating its cooling, add garlic 750g, mature vinegar 700g, white sugar 60g, light soy sauce 500g, chickens' extract 80g, salt 60g and sauce for braising 360g, the particle that is stirred to white sugar, chickens' extract and salt all dissolves, with the radish skin steep into, contain in the lidded container again, add a cover and place 0 ℃ of refrigerating chamber, refrigerate 8 hours to-7 ℃ of temperature.Wherein, the color and luster that how much can influence finished product of sauce for braising.
Present embodiment also provides the prepared sauce pickled radish of employing said method skin, and not mature flavor and acid that it has removed radish itself possess a kind of new taste and mouthfeel.
Embodiment two
The preparation method of the sauce pickled radish skin that present embodiment provides and the radish skin that makes, identical with embodiment one basically, its difference is:
120Kg " Flos micheliae Albae " radish surface clean is clean, and sheet is got the radish skin of band radish meat thickness between 1-10mm, the radish skin 33.5Kg of the long-pending size of radish surface 5 * 7mm2; The light-coloured vinegar 540g of the white sugar of 800g, total acid 〉=3.5g/100ml and salt 4Kg mix thoroughly with the radish skin, and rub to the radish skin and begin to soften; Leave standstill then, and stirred and stirred once every 0.5-1 hour, this process continues 7 hours.Then, the radish skin is put into the container of eye with holes, under the normal water supply pressure state, half that the flow of tap is reached maximum stream flow dashed 5 hours.Next, stop bath and placed 1 hour, drain radish skin surface redundant moisture.27Kg water is stopped heating after boiled, drop into the wide red fresh conical redpepper fruit section of about 5mm, the circle of the conical redpepper fruit annular that also promptly about 5mm is wide, 2.7Kg; After treating its cooling, add garlic 1.0Kg, mature vinegar 940g, white sugar 80g, light soy sauce 670g, chickens' extract 108g, salt 80g and sauce for braising 480g, add monosodium glutamate 50g again.The particle that is stirred to white sugar, chickens' extract, monosodium glutamate and salt all dissolves, with the radish skin steep into, contain again in the lidded container, add a cover and place 0 ℃ of refrigerating chamber to-7 ℃ of temperature, refrigerate 9 hours.
Embodiment three
The preparation method of the sauce pickled radish skin that present embodiment provides and the radish skin that makes, identical with embodiment one or two basically, its difference is:
On embodiment one or two basis, add concentrated chicken-juice 200g again.
Embodiment four
The preparation method of the sauce pickled radish skin that present embodiment provides and the radish skin that makes, identical with embodiment one or two or three basically, its difference is:
On embodiment one or two or three basis, add oyster sauce 300g again.
As described in the above embodiment of the present invention, adopt the preparation method of other sauce pickled radish skins that method same or similar with it obtain and the radish skin that makes, all within protection domain of the present invention.
Claims (10)
1. the preparation method of a sauce pickled radish skin comprises following steps:
1) split, the radish surface clean is clean, and sheet is got the radish skin of band radish meat thickness between 1-10mm, the long-pending size of radish surface 2 * 3mm2-5 * 7mm2,20-40 weight portion;
2) pickle,, mix thoroughly, and rub to the radish skin and begin to soften with step 1) gained radish skin with the white sugar of 0.5-1.2 weight portion, light-coloured vinegar 0.3-0.8 weight portion and the salt 2.5-3.5 weight portion of total acid 〉=3.5g/100ml; Leave standstill then, and stirred and stirred once every 0.5-1 hour, this process continues 4-8 hour;
3) bath is with step 2) gained radish skin puts into the container of eye with holes, and with the running water of 0.07-0.14MPa pressure towards 4-8 hour;
4) drain, step 3) gained radish skin is stopped bath placing 0.5-1 hour;
5) infusion stops heating after boiled with the 15-35 weight parts water, drops into the big wide red fresh chilli section 3-5 weight portion of 2-8mm of peppery degree; After treating its cooling, add garlic 0.7-1.5 weight portion, mature vinegar 0.6-1.5 weight portion, white sugar 0.2-1.0 weight portion, light soy sauce 0.2-1.0 weight portion, chickens' extract 0.02-0.1 weight portion, salt 0.02-0.1 weight portion and sauce for braising 0.3-1.0 weight portion, the particle that is stirred to white sugar, chickens' extract and salt all dissolves, with step 4) gained radish skin steep into, contain in the lidded container again, add a cover and place 0 ℃ of refrigerating chamber, refrigerate 6-10 hour to-7 ℃ of temperature.
2. according to the preparation method of the described sauce pickled radish of claim 1 skin, it is characterized in that, add monosodium glutamate 0.05-0.2 weight portion in the described step 5).
3. according to the preparation method of the described sauce pickled radish of claim 1 skin, it is characterized in that, add concentrated chicken-juice 0.1-0.4 weight portion in the described step 5).
4. according to the preparation method of the described sauce pickled radish of claim 1 skin, it is characterized in that, add oyster sauce 0.3-0.6 weight portion in the described step 5).
5. according to the preparation method of claim 2 or 3 described sauce pickled radish skins, it is characterized in that, add oyster sauce 0.3-0.6 weight portion in the described step 5).
6. according to the preparation method of claim 2 or 4 described sauce pickled radish skins, it is characterized in that, add concentrated chicken-juice 0.1-0.4 weight portion in the described step 5).
7. according to the preparation method of claim 3 or 4 described sauce pickled radish skins, it is characterized in that, add monosodium glutamate 0.05-0.2 weight portion in the described step 5).
8. according to the prepared sauce pickled radish of the preparation method skin of the described sauce pickled radish of 1 to 4 any one claim skin.
9. according to the prepared sauce pickled radish of the preparation method skin of the described sauce pickled radish of claim 5 skin.
10. according to the prepared sauce pickled radish of the preparation method skin of the described sauce pickled radish of claim 6 skin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100940331A CN101263884B (en) | 2008-04-28 | 2008-04-28 | Method for making sauce pickling radish skin and sauce pickled radish skin |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008100940331A CN101263884B (en) | 2008-04-28 | 2008-04-28 | Method for making sauce pickling radish skin and sauce pickled radish skin |
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| CN101263884A CN101263884A (en) | 2008-09-17 |
| CN101263884B true CN101263884B (en) | 2011-03-23 |
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| CN2008100940331A Expired - Fee Related CN101263884B (en) | 2008-04-28 | 2008-04-28 | Method for making sauce pickling radish skin and sauce pickled radish skin |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960668B (en) * | 2012-12-27 | 2014-08-27 | 福建美地有机农业有限公司 | Process for pickling green healthcare sugared radish |
| CN104273478A (en) * | 2014-10-16 | 2015-01-14 | 浙江小二黑食品有限公司 | New preparation method of dehydrated salted radish shreds |
| CN104431899A (en) * | 2014-11-26 | 2015-03-25 | 唐海玲 | White radish peel pickling method |
| CN105166794A (en) * | 2015-08-28 | 2015-12-23 | 武汉家事易农业科技有限公司 | Making method of soy-preserved radish skin |
| CN106262278A (en) * | 2016-08-16 | 2017-01-04 | 梁相斌 | A kind of method for salting of peel of white radish |
| CN109619495A (en) * | 2018-11-26 | 2019-04-16 | 建始食达好农产品工贸有限公司 | A kind of soy preserved radish skin and preparation method thereof |
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| CN1451303A (en) * | 2002-04-15 | 2003-10-29 | 曾书琴 | Salted hot radish and producing process thereof |
| CN1653947A (en) * | 2005-03-29 | 2005-08-17 | 梁秀荣 | Method for preparing crisp hot radish and crisp hot radish prepared thereby |
| CN1701678A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method for dried radish with plum taste |
| CN1860924A (en) * | 2006-06-14 | 2006-11-15 | 杭州市农业科学研究院 | Method for producing typical flavour turnip slices |
| CN101088395A (en) * | 2007-06-27 | 2007-12-19 | 浙江大学 | Process of producing dried radish slices containing natural iodine |
| CN101091525A (en) * | 2006-06-23 | 2007-12-26 | 顾友恒 | Method for preparing dish of vinegar-pickled radish |
| CN101129183A (en) * | 2007-09-24 | 2008-02-27 | 浙江省农业科学院 | Process for producing novel salting zymolysis radish |
| CN101147550A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Flavor dried radish product and its preparing method |
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2008
- 2008-04-28 CN CN2008100940331A patent/CN101263884B/en not_active Expired - Fee Related
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451303A (en) * | 2002-04-15 | 2003-10-29 | 曾书琴 | Salted hot radish and producing process thereof |
| CN1653947A (en) * | 2005-03-29 | 2005-08-17 | 梁秀荣 | Method for preparing crisp hot radish and crisp hot radish prepared thereby |
| CN1701678A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method for dried radish with plum taste |
| CN1860924A (en) * | 2006-06-14 | 2006-11-15 | 杭州市农业科学研究院 | Method for producing typical flavour turnip slices |
| CN101091525A (en) * | 2006-06-23 | 2007-12-26 | 顾友恒 | Method for preparing dish of vinegar-pickled radish |
| CN101147550A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Flavor dried radish product and its preparing method |
| CN101088395A (en) * | 2007-06-27 | 2007-12-19 | 浙江大学 | Process of producing dried radish slices containing natural iodine |
| CN101129183A (en) * | 2007-09-24 | 2008-02-27 | 浙江省农业科学院 | Process for producing novel salting zymolysis radish |
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| CN101263884A (en) | 2008-09-17 |
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