CN102630905B - Preparation method of pickled radish - Google Patents
Preparation method of pickled radish Download PDFInfo
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- CN102630905B CN102630905B CN2012100972767A CN201210097276A CN102630905B CN 102630905 B CN102630905 B CN 102630905B CN 2012100972767 A CN2012100972767 A CN 2012100972767A CN 201210097276 A CN201210097276 A CN 201210097276A CN 102630905 B CN102630905 B CN 102630905B
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- radish
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- pickled
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a preparation method of pickled radish, comprising the following steps of: firstly selecting fresh radish, and cutting into strips like fingers in size; adding raw salt into the cut radish strips according to the weight ratio of radish strips to raw salt being100:5, pickling for 10-20h; preparing mixed material according to the weight ratio of water to ginkgo fruit to ginkgo leaf to ginkgo bark being 100:1: 2:3, stewing the mixed material for 3-5h, filtering to obtain boiled liquid, fishing out the radish strips pickled in the step 2 and soaking in the boiled liquid for1-3h; rinsing the soaked radish strips with clear water till the radish strips does not taste salty; drying the rinsed radish strips under the sun till eighty percent of water is evaporated; and putting the rinsed radish strips into a container and soaking with acid water according to the weight ratio of the rinsed radish strips to acid water is 3:5. The preparation method has the characteristics that implementation is convenient, procedures are strict and food product quality is high, and the prepared pickled radish can relieve a cough, engender liquid, stop leucorrhea and contract urine.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of preparation method of pickled radiss.
Background technology
Ternip is a kind of common vegetables, eat raw prepared food all can, its slightly acid of distinguishing the flavor of.Modern study thinks that ternip contains mustard oil, amylase and crude fibre, has the digestion of promotion, whets the appetite accelerate gastrointestinal wriggling and relieving cough and reducing sputum effect.Theory of traditional Chinese medical science is also thought this product acrid-sweet flavor, and is cool in nature, enters lung stomach warp, is the dietotherapy good merchantable brand, can treat or the auxiliary curing various diseases, and Compendium of Materia Medica is referred to as " the most favourable person in the vegetables ", so ternip has certain medical value in clinical practice.
Existing pickled radiss all is to carry out infusion and get with salt solution and vinegar, the pickled radiss of making in this way, and its taste is single, it is many to contain salinity, people's easy mouth parched and tongue scorched of overeating, and also human body is taken in salinity too much, to produce the diseases such as hypertension, be unfavorable for health.
Summary of the invention
For overcoming above-mentioned technical disadvantages, the invention provides a kind of manufacture craft rationally, rich in taste, the preparation method of can cough-relieving promoting the production of body fluid, ending the pickled radiss of band contracting urine.
The present invention solves the technical method that its technical problem adopts: a kind of preparation method of pickled radiss, and its making step is:
The first step: choose fresh radish and clean, be cut into the strip of finger size;
Second step: the preserved radish strip that cuts being added living salt pickle, is preserved radish strip by weight: living salt=100:5, pickled 10-20 hour;
The 3rd step: be water according to weight ratio: gingko: ginkgo leaf: the batch mixing of ginkgo bark=100:1:2:3 preparation carries out boiling, boiling 3-5 hour, filtration obtains boiling liquid, then will get through the preserved radish strip that second step was pickled to join in the boiling liquid and soak, and soaks 1-3 hour;
The 4th step: soaked preserved radish strip of the 3rd step is put into the clear water rinsing, and rinsing is extremely without saline taste;
The 5th step: the preserved radish strip of rinsing is placed on to shine under the sun to eighty per cant moisture evaporates;
The 6th step: be the preserved radish strip of rinsing: sour water=3:5 according to weight ratio, the preserved radish strip of rinsing put into container join sour water and soak.
Described sour water is the mixture of boiling water, white sugar, asccharin, sugared plain powder, glacial acetic acid and citric acid, and its weight ratio is: 100:25:6:2:2:3.
The invention has the beneficial effects as follows: have characteristics easy to make, that program is rigorous, food quality is high, the pickled radiss of making can cough-relieving promote the production of body fluid, end band contracting urine.
The specific embodiment
The present invention is further described below in conjunction with embodiment.
A kind of preparation method of pickled radiss, its making step is:
The first step is to choose fresh radish to clean, and is cut into the strip of finger size; Second step is that the preserved radish strip that will cut adds living salt and pickles, by weight being preserved radish strip: and living salt=100:5, pickled 10-20 hour; The 3rd step was to be water according to weight ratio: gingko: ginkgo leaf: the batch mixing of ginkgo bark=100:1:2:3 preparation carries out boiling, boiling 3-5 hour, filtration obtains boiling liquid, then will get through the preserved radish strip that second step was pickled to join in the boiling liquid and soak, and soaks 1-3 hour; The 4th step was that soaked preserved radish strip of the 3rd step is put into the clear water rinsing, and rinsing is extremely without saline taste; The 5th step was that the preserved radish strip with rinsing is placed on to shine under the sun to eighty per cant moisture and evaporates; The 6th step was to be the preserved radish strip of rinsing: sour water=3:5 according to weight ratio, the preserved radish strip of rinsing is put into container join the sour water immersion, described sour water is the mixture of boiling water, white sugar, asccharin, sugared plain powder, glacial acetic acid and citric acid, and its weight ratio is: 100:25:6:2:2:3.
The characteristics that the present invention has is easy to make, program is rigorous, food quality is high, the pickled radiss of making can cough-relieving promote the production of body fluid, end band contracting urine.
Claims (1)
1. the preparation method of a pickled radiss is characterized in that making step is:
The first step: choose fresh radish and clean, be cut into the strip of finger size;
Second step: the preserved radish strip that cuts being added living salt pickle, is preserved radish strip by weight: living salt=100:5, pickled 10-20 hour;
The 3rd step: be water according to weight ratio: gingko: ginkgo leaf: the batch mixing of ginkgo bark=100:1:2:3 preparation carries out boiling, boiling 3-5 hour, filtration obtains boiling liquid, then will get through the preserved radish strip that second step was pickled to join in the boiling liquid and soak, and soaks 1-3 hour;
The 4th step: soaked preserved radish strip of the 3rd step is put into the clear water rinsing, and rinsing is extremely without saline taste;
The 5th step: the preserved radish strip of rinsing is placed on to shine under the sun to eighty per cant moisture evaporates;
The 6th step: be the preserved radish strip of rinsing: sour water=3:5 according to weight ratio, the preserved radish strip of rinsing put into container join sour water and soak; Described sour water is the mixture of boiling water, white sugar, asccharin, sugared plain powder, glacial acetic acid and citric acid, and its weight ratio is: 100:25:6:2:2:3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100972767A CN102630905B (en) | 2012-04-05 | 2012-04-05 | Preparation method of pickled radish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100972767A CN102630905B (en) | 2012-04-05 | 2012-04-05 | Preparation method of pickled radish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102630905A CN102630905A (en) | 2012-08-15 |
| CN102630905B true CN102630905B (en) | 2013-05-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012100972767A Expired - Fee Related CN102630905B (en) | 2012-04-05 | 2012-04-05 | Preparation method of pickled radish |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169048A (en) * | 2013-04-14 | 2013-06-26 | 贵州黄平靓鸥桑综合开发有限公司 | Litsea cubeba pickling method |
| CN103907867A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Preparation method of novel white turnip can |
| CN104431900A (en) * | 2014-11-29 | 2015-03-25 | 全椒贡菊园茶厂 | Pickling method of sweet, sour and tasty red radishes |
| CN104814412A (en) * | 2015-05-21 | 2015-08-05 | 广德县阳峰茶场 | Vinegar-soaked carrot and preparation method thereof |
| CN105011171A (en) * | 2015-06-11 | 2015-11-04 | 张辉和 | Method for preparing pickled radish food |
| CN111642716A (en) * | 2020-05-07 | 2020-09-11 | 华中农业大学 | Preparation method of radish strips by applying gradient desalting and nano antibacterial packaging film |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020075618A (en) * | 2001-03-26 | 2002-10-05 | 조춘기 | Kimchi and its produced process |
| KR20020090199A (en) * | 2002-10-30 | 2002-11-30 | 대한민국(광주.전남지방중소기업청) | Manufacturing Method of Dryed Leaves |
| KR100842809B1 (en) * | 2007-03-15 | 2008-07-01 | 김명선 | Preparation method for gomchi-white kimchi using korean cabbage & ligularia fischeri |
| KR100842808B1 (en) * | 2007-03-15 | 2008-07-01 | 김명선 | Preparation method for chamchi-white kimchi using korean cabbage & aster scaber |
| CN102132842A (en) * | 2011-02-22 | 2011-07-27 | 雷菊花 | Functional fruit and vegetable can and production process thereof |
| KR20120003723A (en) * | 2010-07-05 | 2012-01-11 | 김병순 | Chinese cabbage pickles and mineral kimchi supplemented with herbs |
-
2012
- 2012-04-05 CN CN2012100972767A patent/CN102630905B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020075618A (en) * | 2001-03-26 | 2002-10-05 | 조춘기 | Kimchi and its produced process |
| KR20020090199A (en) * | 2002-10-30 | 2002-11-30 | 대한민국(광주.전남지방중소기업청) | Manufacturing Method of Dryed Leaves |
| KR100842809B1 (en) * | 2007-03-15 | 2008-07-01 | 김명선 | Preparation method for gomchi-white kimchi using korean cabbage & ligularia fischeri |
| KR100842808B1 (en) * | 2007-03-15 | 2008-07-01 | 김명선 | Preparation method for chamchi-white kimchi using korean cabbage & aster scaber |
| KR20120003723A (en) * | 2010-07-05 | 2012-01-11 | 김병순 | Chinese cabbage pickles and mineral kimchi supplemented with herbs |
| CN102132842A (en) * | 2011-02-22 | 2011-07-27 | 雷菊花 | Functional fruit and vegetable can and production process thereof |
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|---|---|
| CN102630905A (en) | 2012-08-15 |
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Granted publication date: 20130501 Termination date: 20140405 |