CN101822353A - Radish deep processing method - Google Patents
Radish deep processing method Download PDFInfo
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- CN101822353A CN101822353A CN200910213620A CN200910213620A CN101822353A CN 101822353 A CN101822353 A CN 101822353A CN 200910213620 A CN200910213620 A CN 200910213620A CN 200910213620 A CN200910213620 A CN 200910213620A CN 101822353 A CN101822353 A CN 101822353A
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- radish
- time
- desalination
- salted
- processing method
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- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 124
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 240000001970 Raphanus sativus var. sativus Species 0.000 title 1
- 241000220259 Raphanus Species 0.000 claims abstract description 123
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 238000010612 desalination reaction Methods 0.000 claims description 48
- 239000000463 material Substances 0.000 claims description 17
- 238000005520 cutting process Methods 0.000 claims description 16
- 238000003860 storage Methods 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000012856 packing Methods 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 235000015165 citric acid Nutrition 0.000 claims 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims 1
- 235000013923 monosodium glutamate Nutrition 0.000 claims 1
- 239000004223 monosodium glutamate Substances 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000009938 salting Methods 0.000 description 12
- 235000013305 food Nutrition 0.000 description 10
- 235000012055 fruits and vegetables Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a radish deep processing method which comprises the following steps that: fresh radish is washed by clean water at normal temperature and trimmed; the radish is salted for the first time in the ratio of the radish to salt of 90 to 110: 3 to 5 for 90 to 110h; and then the radish which is salted for the first time is salted for 80 to 100 days in the ratio of radish to salt of 90 to 110: 8 to 10, and the salted radish is stored for more than 1 month at the low temperature of below 20DEG C; and then the radish stored at low temperature is washed, separated and cut artificially at normal temperature, salted for the first time and the second time at normal temperature, the water of the desalted radish is pressed, dried and uniformly stirred with ingredients, weighed, packaged and sterilized.
Description
Technical field
The present invention relates to a kind of fruits and vegetables deep working method, be specifically related to a kind of processing method of green radish food, belong to food processing technology field.
Background technology
China is a large agricultural country, agricultural product wide in variety, and output is big, with regard to the Zhanjiang City, its fruits and vegetables aboundresources, statistics in 2008,3,300,000 tons of 2,900,000 mu of total outputs in fruits and vegetables base, Zhanjiang City, except that the fraction self-sufficiency is edible, surpass 2,300,000 tons of direct marketing raw materials, if meet recessed market, fruit and vegetable food is sold cheap also and often be can not be sold, even mashed nobody want in the ground, resource consumption is big, and added value of product is low, deficiency in economic performance, this brings very big loss to the peasant, have a strong impact on the enthusiasm of peasant planting, simultaneously, the deep processing of farm products food control of China is lack of standardization, the workshop-based manual food of making of traditional-family can be found everywhere, its production environment is abominable, and condition is poor, and production equipment is simple and crude, technology falls behind, production capacity is little, the unit consumption height, add harmful synthetic additive, nitrite, Escherichia coli agent pathogenic bacteria etc. exceed standard, and product is defective, causes sitotoxismus to happen occasionally, bring very big harm for human life and health, influence the sales volume of product.
Development along with society, human progress, people's living standard improves constantly, the diet idea changes " will eat " into by " will have enough " in past, quality and safety requirements to product are more and more higher, pursue pollution-free food and organic food is more urgent, nontoxic, harmless, the pollution-free food of high-quality top grade is subjected to people's favor.But cure foods salt content height in the market, also contain some harmful food additives simultaneously, allow people hang back, the fruits and vegetables of pickling of high content of salt also are to cause one of hypertensive reason simultaneously, therefore reduce the salt content of pickling fruits and vegetables, producing the green cure foods of high-quality is pressing for of present fruits and vegetables deep processing enterprise.
Summary of the invention
The object of the present invention is to provide the radish deep processing method that a kind of salt content is low, guarantee fruits and vegetables aquatic foods, crisp, color and luster and nutrition, this method can prolong the radish fresh keeping time to greatest extent.
In order to address the above problem, the technical solution adopted in the present invention is:
A kind of radish deep processing method may further comprise the steps:
(1) fresh radish is eluriated totally with clear water at normal temperatures, trim standby;
(2) radish that trims is carried out for the first time, for the second time salted, then at low tempertaure storage below 20 ℃ more than 1 month;
(3) low tempertaure storage is good radish manually elutriation at normal temperatures, sorting, cutting are standby;
(4) radish with well cutting carries out the first time, desalination for the second time;
(5) radish of desalination is pressed dry moisture and auxiliary material stirs;
(6) radish weighing, packing, the sterilization that will mix auxiliary material gets final product.
The weight ratio of radish and salt was when the described first time was salted: radish: salt=90-110: 3-5, the salted time is 90-110 hour.
The weight ratio of radish and salt was when the described second time was salted: radish: salt=90-110: 8-10, the salted time is 80-100 days.
The weight ratio of water and radish is during described first time desalination: water: radish=2-4: 1, and the desalination time is 4-8 hour.
The weight ratio of water and radish is during described second time desalination: water: radish=2-4: 1, and the desalination time is 4-6 hour.
Described sterilization is at 88-100 ℃ of following sterilization 12-15 minute, according to the thickness and the definite sterilizing time of packing size of external packing with packaged radish.
The present invention with respect to the beneficial effect of prior art is:
1. adopt this method product processed salt content low.
2. adopt this method product processed fresh, crisp and refreshing, color and luster is good, and nutritional labeling does not have destroyed.
The specific embodiment
Below by embodiment the present invention is described in further details, these embodiment only are used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1
(1) fresh radish is eluriated totally with clear water at normal temperatures, trim standby;
(2) it is salted the radish that trims to be carried out the first time, and the weight ratio of radish and salt is 100: 4, and salting period is 100 hours, it is salted that radish is carried out the second time, the weight ratio of radish and salt is 100: 10, and salting period is 90 days, then at low tempertaure storage below 20 ℃ more than 1 month;
(3) low tempertaure storage is good radish manually elutriation at normal temperatures, sorting, cutting are standby;
(4) radish with well cutting carries out the desalination first time, and the weight ratio of radish and water is 1: 2, and the desalination time is 5 hours, and the radish of the desalination first time is carried out the desalination second time, and the weight ratio of radish and water is 1: 2, and the desalination time is 5 hours;
(5) radish of desalination is pressed dry moisture and auxiliary material stirs;
(6) will mix radish weighing, the packing of auxiliary material, 90 ℃ of sterilizations got final product in 15 minutes.
Embodiment 2
(1) fresh radish is eluriated totally with clear water at normal temperatures, trim standby;
(2) it is salted the radish that trims to be carried out the first time, and the weight ratio of radish and salt is 90: 3, and salting period is 90 hours, it is salted that radish is carried out the second time, the weight ratio of radish and salt is 90: 8, and salting period is 80 days, then at low tempertaure storage below 20 ℃ more than 1 month;
(3) low tempertaure storage is good radish manually elutriation at normal temperatures, sorting, cutting are standby;
(4) radish with well cutting carries out the desalination first time, and the weight ratio of radish and water is 1: 4, and the desalination time is 3 hours, and the radish of the desalination first time is carried out the desalination second time, and the weight ratio of radish and water is 1: 4, and the desalination time is 2 hours;
(5) radish of desalination is pressed dry moisture and auxiliary material stirs;
(6) will mix radish weighing, the packing of auxiliary material, 88 ℃ of sterilizations got final product in 15 minutes.
Embodiment 3
(1) fresh radish is eluriated totally with clear water at normal temperatures, trim standby;
(2) it is salted the radish that trims to be carried out the first time, and the weight ratio of radish and salt is 110: 5, and salting period is 110 hours, it is salted that radish is carried out the second time, the weight ratio of radish and salt is 110: 10, and salting period is 100 days, then at low tempertaure storage below 20 ℃ more than 1 month;
(3) low tempertaure storage is good radish manually elutriation at normal temperatures, sorting, cutting are standby;
(4) radish with well cutting carries out the desalination first time, and the weight ratio of radish and water is 1: 3, and the desalination time is 3 hours, and the radish of the desalination first time is carried out the desalination second time, and the weight ratio of radish and water is 1: 3, and the desalination time is 3 hours;
(5) radish of desalination is pressed dry moisture and auxiliary material stirs;
(6) will mix radish weighing, the packing of auxiliary material, 100 ℃ of sterilizations got final product in 12 minutes.
Embodiment 4
(1) fresh radish is eluriated totally with clear water at normal temperatures, trim standby;
(2) it is salted the radish that trims to be carried out the first time, and the weight ratio of radish and salt is 100: 4, and salting period is 90 hours, it is salted that radish is carried out the second time, the weight ratio of radish and salt is 110: 10, and salting period is 80 days, then at low tempertaure storage below 20 ℃ more than 1 month;
(3) low tempertaure storage is good radish manually elutriation at normal temperatures, sorting, cutting are standby;
(4) radish with well cutting carries out the desalination first time, and the weight ratio of radish and water is 1: 2, and the desalination time is 8 hours, and the radish of the desalination first time is carried out the desalination second time, and the weight ratio of radish and water is 1: 4, and the desalination time is 4 hours;
(5) radish of desalination is pressed dry moisture and auxiliary material stirs;
(6) will mix radish weighing, the packing of auxiliary material, 95 ℃ of sterilizations got final product in 13 minutes.
Embodiment 5
(1) fresh radish is eluriated totally with clear water at normal temperatures, trim standby;
(2) it is salted the radish that trims to be carried out the first time, and the weight ratio of radish and salt is 90: 3.5, and salting period is 95 hours, it is salted that radish is carried out the second time, the weight ratio of radish and salt is 100: 7.5, and salting period is 60 days, then at low tempertaure storage below 20 ℃ more than 1 month;
(3) low tempertaure storage is good radish manually elutriation at normal temperatures, sorting, cutting are standby;
(4) radish with well cutting carries out the desalination first time, and the weight ratio of radish and water is 1: 4, and the desalination time is 4 hours, and the radish of the desalination first time is carried out the desalination second time, and the weight ratio of radish and water is 1: 2, and the desalination time is 6 hours;
(5) radish of desalination is pressed dry moisture and auxiliary material stirs;
(6) will mix radish weighing, the packing of auxiliary material, 100 ℃ of sterilizations got final product in 12 minutes.
Embodiment 6
(1) fresh radish is eluriated totally with clear water at normal temperatures, trim standby;
(2) it is salted the radish that trims to be carried out the first time, and the weight ratio of radish and salt is 105: 4.5, and salting period is 105 hours, it is salted that radish is carried out the second time, the weight ratio of radish and salt is 100: 10, and salting period is 95 days, then at low tempertaure storage below 20 ℃ more than 1 month;
(3) low tempertaure storage is good radish manually elutriation at normal temperatures, sorting, cutting are standby;
(4) radish with well cutting carries out the desalination first time, and the weight ratio of radish and water is 1: 3, and the desalination time is 4 hours, and the radish of the desalination first time is carried out the desalination second time, and the weight ratio of radish and water is 1: 3, and the desalination time is 6 hours;
(5) radish of desalination is pressed dry moisture and auxiliary material stirs;
(6) will mix radish weighing, the packing of auxiliary material, 100 ℃ of sterilizations got final product in 12 minutes.
Claims (7)
1. radish deep processing method is characterized in that: may further comprise the steps:
(1) fresh radish is eluriated totally with clear water at normal temperatures, trim standby;
(2) radish that trims is carried out for the first time, for the second time salted, then at low tempertaure storage below 20 ℃ more than 1 month;
(3) low tempertaure storage is good radish manually elutriation at normal temperatures, sorting, cutting are standby;
(4) radish with well cutting carries out the first time, desalination for the second time;
(5) radish of desalination is pressed dry moisture and auxiliary material stirs;
(6) radish weighing, packing, the sterilization that will mix auxiliary material gets final product.
2. a kind of radish deep processing method according to claim 1 is characterized in that: the weight ratio of radish and salt was when the described first time was salted: radish: salt=90-110: 3-5, the salted time is 90-110 hour.
3. a kind of radish deep processing method according to claim 1 is characterized in that: the weight ratio of radish and salt was when the described second time was salted: radish: salt=90-110: 8-10, the salted time is 80-100 days.
4. a kind of radish deep processing method according to claim 1 is characterized in that: the weight ratio of water and radish is during described first time desalination: water: radish=2-4: 1, and the desalination time is 4-8 hour.
5. a kind of radish deep processing method according to claim 1 is characterized in that: the weight ratio of water and radish is during described second time desalination: water: radish=2-4: 1, and the desalination time is 4-6 hour.
6. a kind of radish deep processing method according to claim 1 is characterized in that: described sterilization is at 88-100 ℃ of following sterilization 12-15 minute with packaged radish.
7. a kind of radish deep processing method according to claim 1 is characterized in that: described auxiliary material is thick chilli sauce, monosodium glutamate, citric acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102136202A CN101822353B (en) | 2009-12-07 | 2009-12-07 | Radish deep processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102136202A CN101822353B (en) | 2009-12-07 | 2009-12-07 | Radish deep processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101822353A true CN101822353A (en) | 2010-09-08 |
| CN101822353B CN101822353B (en) | 2012-05-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102136202A Active CN101822353B (en) | 2009-12-07 | 2009-12-07 | Radish deep processing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000148A (en) * | 2014-06-24 | 2014-08-27 | 重庆永齐农业开发有限公司 | Method for producing dried turnip |
| CN104012907A (en) * | 2014-06-05 | 2014-09-03 | 南京脆而爽蔬菜食品有限公司 | Preparation method for pickles |
| CN104222927A (en) * | 2014-10-15 | 2014-12-24 | 朱兴初 | Production method of ginseng-shaped radishes |
| CN104905193A (en) * | 2015-06-03 | 2015-09-16 | 铜陵县黑你养殖专业合作社 | Dried turnip processing method |
| CN105614791A (en) * | 2016-03-11 | 2016-06-01 | 杭州其门堂蔬菜食品有限公司 | Special-flavor dried turnip and making method thereof |
| CN106376874A (en) * | 2016-08-26 | 2017-02-08 | 西南大学 | Pickling and ripening method for semi-dry pickled vegetables |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1191685A (en) * | 1998-03-04 | 1998-09-02 | 郑太灿 | Low-salt nutritious pickles and its preparation |
| CN101147561A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Process for preparing shredded vegetable products |
| CN101066115A (en) * | 2007-06-04 | 2007-11-07 | 山东一品农产集团有限公司 | Canned tasty garlic cloves producing process |
| CN101129183B (en) * | 2007-09-24 | 2010-05-26 | 浙江省农业科学院 | Process for producing novel salting zymolysis radish |
-
2009
- 2009-12-07 CN CN2009102136202A patent/CN101822353B/en active Active
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012907A (en) * | 2014-06-05 | 2014-09-03 | 南京脆而爽蔬菜食品有限公司 | Preparation method for pickles |
| CN104000148A (en) * | 2014-06-24 | 2014-08-27 | 重庆永齐农业开发有限公司 | Method for producing dried turnip |
| CN104222927A (en) * | 2014-10-15 | 2014-12-24 | 朱兴初 | Production method of ginseng-shaped radishes |
| CN104905193A (en) * | 2015-06-03 | 2015-09-16 | 铜陵县黑你养殖专业合作社 | Dried turnip processing method |
| CN105614791A (en) * | 2016-03-11 | 2016-06-01 | 杭州其门堂蔬菜食品有限公司 | Special-flavor dried turnip and making method thereof |
| CN106376874A (en) * | 2016-08-26 | 2017-02-08 | 西南大学 | Pickling and ripening method for semi-dry pickled vegetables |
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| Publication number | Publication date |
|---|---|
| CN101822353B (en) | 2012-05-30 |
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Inventor after: Yang Zhixian Inventor before: Yang Zhixian |
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Denomination of invention: Radish deep processing method Effective date of registration: 20200623 Granted publication date: 20120530 Pledgee: Zhanjiang Branch of China Construction Bank Co.,Ltd. Pledgor: ZHANJIANG XINKE FOOD Co.,Ltd. Registration number: Y2020980003419 |
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Date of cancellation: 20210805 Granted publication date: 20120530 Pledgee: Zhanjiang Branch of China Construction Bank Co.,Ltd. Pledgor: ZHANJIANG XINKE FOOD Co.,Ltd. Registration number: Y2020980003419 |
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Denomination of invention: A deep processing method of radish Effective date of registration: 20210819 Granted publication date: 20120530 Pledgee: Zhanjiang Branch of China Construction Bank Co.,Ltd. Pledgor: ZHANJIANG XINKE FOOD Co.,Ltd. Registration number: Y2021980008042 |
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