CN102793000A - Preparation method of sliced radish salad - Google Patents
Preparation method of sliced radish salad Download PDFInfo
- Publication number
- CN102793000A CN102793000A CN201210244502XA CN201210244502A CN102793000A CN 102793000 A CN102793000 A CN 102793000A CN 201210244502X A CN201210244502X A CN 201210244502XA CN 201210244502 A CN201210244502 A CN 201210244502A CN 102793000 A CN102793000 A CN 102793000A
- Authority
- CN
- China
- Prior art keywords
- radish
- soup
- water
- calcium lactate
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000008415 Lactuca sativa Species 0.000 title abstract 3
- 235000012045 salad Nutrition 0.000 title abstract 3
- 244000088415 Raphanus sativus Species 0.000 title 1
- 241000220259 Raphanus Species 0.000 claims abstract description 71
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000014347 soups Nutrition 0.000 claims abstract description 23
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 17
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 17
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 17
- 239000001527 calcium lactate Substances 0.000 claims abstract description 17
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 229910052751 metal Inorganic materials 0.000 claims abstract description 5
- 239000002184 metal Substances 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000005070 sampling Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 9
- 238000013036 cure process Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000011010 flushing procedure Methods 0.000 claims description 6
- 235000019658 bitter taste Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000001932 seasonal effect Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 206010033546 Pallor Diseases 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000007689 inspection Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 201000001883 cholelithiasis Diseases 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of a sliced radish salad. The preparation method comprises the following preparation steps: selecting raw materials, cleaning, peeling, slicing and performing hardening treatment: firstly preparing a calcium lactate soup with the mass concentration of 0.2-0.6% by adding water in calcium lactate, then heating the soup to 65-70 DEG C, and placing the sliced radish in the step (4) in the calcium lactate soup with the weight ratio of the radish to the soup of 1:(1.5-3); slowly stirring and maintaining the temperature of the soup to be 60-65 DEG C for 0.5-1.5 hours; performing water cooling and blanching; metering and performing vacuum packing: adopting a high-temperature resistant plastic bag for vacuum packing after mixing the radish with water according to a weight ratio of 1:(1.2-1.5); detecting by using a metal detector; sterilizing: sterilizing at 115-130 DEG C for 20-40 minutes; and cooling and performing sampling inspection. The sliced radish salad has the advantages of being fresh and crisp in taste, long in shelf life without seasonal restrictions, green, environment-friendly and purely natural.
Description
Technical field
The present invention relates to the processing technique field of radish, be specifically related to the preparation method of a kind of clear water radish.
Background technology
Radish (Japan claim again blue or green first) originates in China, and all there is cultivation various places, and kind is extremely many, and common have carrot, green turnip, ternip, summer radish and a red flesh etc.Root is edible, is one of main vegetables of China.Radish contains the various trace elements that can induce human body self to produce interferon, but enhancing body immunity, and can suppress the growth of cancer cell, to anti-cancer, anticancer significant.The good fiber of mustard oil in the radish and meals can promote gastrointestinal peristalsis, helps the discharge of refuse in the body.Often eat radish and can reduce blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease, artery sclerosis, cholelithiasis and other diseases.
The radish culinary art such as other food materials such as meat, chop of can also arranging in pairs or groups is edible, is the vegetables that a kind of people like very much.But, crossed its fresh clear and melodious mouthfeel of seasonal very difficult maintenance because the seasonality of radish is stronger.In order to prolong edible time, what have is made into pickled radish, carrot powder, radish Juice etc.; So had a strong impact on original taste of fresh radish, no longer fresh and crisp; And, contain certain chemical addition agent or nitrite etc. through the radish after the processing, be unfavorable for the health of human body.
Summary of the invention
The present invention is directed to the above-mentioned deficiency of prior art, provide a kind of mouthfeel fresh and crisp, long shelf-life, do not receive season restriction, and the preparation method of the clear water radish of green, environmental protection, pure natural.
In order to solve the problems of the technologies described above, the technical scheme that the present invention adopts is: the preparation method of a kind of clear water radish, and preparation process comprises:
(1) material choice: select that freshness is good, regular shape, diameter 9cm be with interior fresh radish;
(2) clean: the radish that chooses is carried out the surface clean, the root at the earth on flush away surface, excision two;
(3) peel: the radish after will cleaning is removed the peel, and removes the variable color position, is positioned in the clear water to store;
(4) stripping and slicing: the radish after will peeling is divided equally along the center of radish, is cut into the radish block of 1.5 ~ 3cm thickness then along its length;
(5) cure process: first configuration quality concentration is 0.2 ~ 0.6% calcium lactate soup (be calcium lactate add the water configuration form); Then soup is heated to 65～70 ℃; Radish after step (4) stripping and slicing is positioned in the calcium lactate soup, and the weight ratio of radish and soup is 1:1.5 ~ 3; Slowly stirring, keep the soup temperature descended 0.5 ~ 1.5 hour at 60～65 ℃;
(6) water-cooled, water float: the radish after step (5) cure process is taken out from soup, and flushing is with rapid cooling in circulating water, and the radish temperature is reduced to below 30 ℃, and the water of extremely flushing does not have till the bitter taste of calcium lactate;
(7) metering, vacuum packaging: the weight ratio according to radish and water is that 1:1.2 ~ 1.5 configuration backs adopt the high-temperature resistance plastice bag to carry out vacuum packaging;
(8) metal detector is surveyed: test block
(9) sterilization: in temperature is 115 ~ 130 ℃ of following sterilizations 20 ~ 40 minutes;
(10) cooling, sampling check.
The stripping and slicing of step (4) is specially: 1. diameter is a standard less than the center with the radish diameter of 6cm, and four all cut apart, and are cut into radish block along its length according to 2cm thickness then; 2. diameter is 6 ~ 7cm, and 6 cut apart (60 degree); 3. diameter is that 7cm is above, 8 below the 9cm cut apart (45 degree);
As preferably, the vacuum-packed high-temperature resistance plastice bag GL12/NY15/CPP80 imported material that adopts available from Shanghai letterpress Co., Ltd of the present invention, material thickness is 107.
The present invention has following remarkable advantage and beneficial effect:
(1) the present invention uses calcium lactate that radish is carried out cure process, thereby has effectively guaranteed fresh, the crisp hard mouthfeel of radish; And calcium lactate is the edible raw material, therefore, can not impact the healthy of people; And, through the radish after the cure process,, still can preserve its fresh, crisp hard mouthfeel in 115 ~ 130 ℃ of following sterilizations of hot conditions;
(2) clear water radish of the present invention is that 1:1.2 ~ 1.5 configuration backs adopt polybags to carry out vacuum packaging according to the weight ratio of radish and water; Adopt above-mentioned metering to carry out vacuum packaging, one is heat-conduction medium with water in sterilisation step, can carry out evenly radish, sterilization completely, and heat penetration property is good; On the other hand, the existence of suitable quantity of water can also effectively protect radish not damaged by pressure.
(3) clear water radish of the present invention is raw material with natural, nontoxic, spendable material fully, and one has guaranteed the mouthfeel that radish is genuine, two, and be a kind of product of natural, environmental protection; And have long shelf-life, difficult corrupt, do not receive the advantage of season, season limit.
The specific embodiment
Through embodiment the present invention is described in further detail below, but the present invention not only is confined to following examples.
Embodiment:
(1) material choice: select that freshness is good, regular shape, diameter 9cm be with interior fresh radish;
(2) clean: the radish that chooses is carried out the surface clean, the root at the earth on flush away surface, excision two;
(3) peel: the radish after will cleaning is removed the peel, and removes the variable color position, is positioned in the clear water to store;
(4) stripping and slicing: the radish after will peeling is cut into the radish block of 2cm thickness, and concrete cutting method: 1. diameter is a standard less than the center with the radish diameter of 6cm, and four all cut apart, and are cut into radish block along its length according to 2cm thickness then; 2. diameter is 6 ~ 7cm, and 6 cut apart (60 degree); 3. diameter is that 7cm is above, 8 below the 9cm cut apart (45 degree);
(5) cure process: first configuration quality concentration is 0.5% calcium lactate soup (be calcium lactate add water configuration form); Then soup is heated to 65～70 ℃; Radish after step (4) stripping and slicing is positioned in the calcium lactate soup, and the weight ratio of radish and soup is 1:2; It is following 1 hour at 60～65 ℃ slowly to stir, keep the soup temperature;
(6) water-cooled, water float: the radish after step (5) cure process is taken out from soup, and flushing is with rapid cooling in circulating water, and the radish temperature is reduced to below 30 ℃, and the water of extremely flushing does not have till the bitter taste of calcium lactate;
(7) metering, vacuum-packed (the B35-100 type vacuum packing machine that Japanese Anritsu Ind Solutions Co., Ltd. makes): the weight ratio according to radish and water is that 1.55:1 configuration back adopts polybag to carry out vacuum packaging;
(8) metal detector detects (the KD1124AW type metal detector that Japanese Anritsu Ind Solutions Co., Ltd. makes): test block Fe φ 1.5mm, Sus φ 3.0mm;
(9) sterilization (the GY1200 type high-pressure sterilizing pot that machinery Co., Ltd in Golden Triangle, Zhucheng makes): in temperature is 121.1 ℃, 30 minutes;
(10) cooling, sampling check.
Claims (3)
1. the preparation method of a clear water radish, it is characterized in that: preparation process comprises:
(1) material choice: select that freshness is good, regular shape, diameter 9cm be with interior fresh radish;
(2) clean: the radish that chooses is carried out the surface clean, the root at the earth on flush away surface, excision two;
(3) peel: the radish after will cleaning is removed the peel, and removes the variable color position, is positioned in the clear water to store;
(4) stripping and slicing: the radish after will peeling is divided equally along the center of radish, is cut into the radish block of 1.5 ~ 3cm thickness then along its length;
(5) cure process: first configuration quality concentration is that 0.2 ~ 0.6% calcium lactate soup is that calcium lactate adds the water configuration and forms; Then soup is heated to 65～70 ℃; Radish after step (4) stripping and slicing is positioned in the calcium lactate soup, and the weight ratio of radish and soup is 1:1.5 ~ 3; Slowly stirring, keep the soup temperature descended 0.5 ~ 1.5 hour at 60～65 ℃;
(6) water-cooled, water float: the radish after step (5) cure process is taken out from soup, and flushing makes the radish temperature reduce to below 30 ℃ with rapid cooling in circulating water, and the water of extremely flushing does not have till the bitter taste of calcium lactate;
(7) metering, vacuum packaging: the weight ratio according to radish and water is that 1: 1.2 ~ 1.5 configuration backs adopt the high-temperature resistance plastice bag to carry out vacuum packaging;
(8) metal detector detects;
(9) sterilization: in temperature is 115 ~ 130 ℃ of following sterilizations 20 ~ 40 minutes;
(10) cooling, sampling check.
2. the preparation method of clear water radish according to claim 1; It is characterized in that: the stripping and slicing of step (4); Be specially: 1. diameter is a standard less than the center with the radish diameter of 6cm, and four all cut apart, and are cut into radish block along its length according to 2cm thickness then; 2. diameter is 6 ~ 7cm, and 6 cut apart; 3. diameter is that 7cm is above, 8 below the 9cm cut apart.
3. the preparation method of clear water radish according to claim 1 is characterized in that: described vacuum packaging is the GL12/NY15/CPP80 imported material, and material thickness is 107.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210244502 CN102793000B (en) | 2012-07-16 | 2012-07-16 | Preparation method of sliced radish salad |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210244502 CN102793000B (en) | 2012-07-16 | 2012-07-16 | Preparation method of sliced radish salad |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102793000A true CN102793000A (en) | 2012-11-28 |
| CN102793000B CN102793000B (en) | 2013-09-04 |
Family
ID=47192506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210244502 Expired - Fee Related CN102793000B (en) | 2012-07-16 | 2012-07-16 | Preparation method of sliced radish salad |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102793000B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050060194A (en) * | 2003-12-16 | 2005-06-22 | 오영철 | A kids pickled radish and its manufacturing method |
| CN101496572A (en) * | 2009-03-06 | 2009-08-05 | 长阳土家族自治县高山蔬菜研究所 | Radish product and preparation method thereof |
-
2012
- 2012-07-16 CN CN 201210244502 patent/CN102793000B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050060194A (en) * | 2003-12-16 | 2005-06-22 | 오영철 | A kids pickled radish and its manufacturing method |
| CN101496572A (en) * | 2009-03-06 | 2009-08-05 | 长阳土家族自治县高山蔬菜研究所 | Radish product and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102793000B (en) | 2013-09-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103190604B (en) | Method for preparing semi-dry pleurotus eryngii by intensive pulse light treatment | |
| CN103340432B (en) | Method for processing normal-temperature storage type roasted goose | |
| CN103238803A (en) | Processing method of dry potato chips | |
| CN104472659A (en) | Processing technology of canned multi-flavor bamboo shoots | |
| CN103181571A (en) | Sauce-flavor duck tongue processing technology | |
| CN104643142A (en) | Processing technology for quickly-made flavored hairtail | |
| CN101147563A (en) | Sichuan pickled vegetable products and preparation method thereof | |
| CN102389120A (en) | Manufacturing method of sauced duck | |
| CN102960654A (en) | Processing method of convenient and ready-to-eat crisp food | |
| CN102793000B (en) | Preparation method of sliced radish salad | |
| CN105767936A (en) | Canned sea cucumber and preparation method thereof | |
| CN103251011B (en) | Healthcare pickle mainly prepared from jerusalem artichoke and preparation method of healthcare pickle | |
| CN104116063A (en) | Jianghuai flavor nutritional assorted soy-sauce pickles and preparation method thereof | |
| CN102283275A (en) | Oil-dipped eggplant can | |
| CN106819966A (en) | A kind of preparation for processing of spicy seafood alkali Penglai | |
| RU2346618C1 (en) | "potato and sorrel soup" special-purpose preserve preparation method (versions) | |
| RU2341132C1 (en) | Manufacturing method of preserves "chorba-gunesh" of special purpose (versions) | |
| RU2333699C1 (en) | Method of producing of preserves "scotch broth" for special purpose (versions) | |
| RU2341134C1 (en) | Manufacturing method of preserves "cucumber soup in home-made way" of special purpose (versions) | |
| RU2346607C1 (en) | "sorrel soup with meat" special-purpose preserve preparation method (versions) | |
| RU2323658C1 (en) | Production method for special-purpose tinned food "kavurma shurpa" (variants) | |
| RU2327381C1 (en) | Method of reception of canned food "soup potato with sprat" of special purpose (variants) | |
| RU2357523C1 (en) | Method for manufacturing special-purpose "green beet-root and cabbage soup" preserves | |
| RU2346619C1 (en) | "pickle soup" special-purpose preserve preparation method | |
| RU2327376C2 (en) | Method of production of canned food "cold tomato soup with fish" of special purpose (variants) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: NINGBO XIUKE FOOD MANUFACTURING CO., LTD. Free format text: FORMER OWNER: NINGBO ORIENT JIUZHOU FOOD TRADE + INDUSTRY CO., LTD. Effective date: 20130304 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20130304 Address after: 315142 Yinzhou District, Ningbo Tong Tong Town Dongshan Village Applicant after: Ningbo Xiuke Food Manufacturing Co., Ltd. Address before: 315142 Yinzhou District, Ningbo Tong Tong Town Dongshan Village Applicant before: Ningbo Orient Jiuzhou Food Trade & Industry Co., Ltd. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information |
Inventor after: Liu Zhigang Inventor before: Qian Dekang Inventor before: Qian Chunping |
|
| CB03 | Change of inventor or designer information | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170818 Address after: 046500 Shanxi province Qinyuan county magistrate Tan Xiang Hong Yuan Cun No. 74 Patentee after: Liu Zhigang Address before: 315142 Yinzhou District, Ningbo Tong Tong Town Dongshan Village Patentee before: Ningbo Xiuke Food Manufacturing Co., Ltd. |
|
| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130904 Termination date: 20210716 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |