CN102987307A - Method for producing longan radish head - Google Patents
Method for producing longan radish head Download PDFInfo
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- CN102987307A CN102987307A CN2012105433382A CN201210543338A CN102987307A CN 102987307 A CN102987307 A CN 102987307A CN 2012105433382 A CN2012105433382 A CN 2012105433382A CN 201210543338 A CN201210543338 A CN 201210543338A CN 102987307 A CN102987307 A CN 102987307A
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- peckled turnip
- peckled
- salt
- turnip
- dry
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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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Abstract
The invention discloses a method for producing longan radish head. The method sequentially comprises the following steps of: performing primary salting, elutriating, performing primary squeezing, performing secondary salting, performing secondary squeezing, performing third-time salting, performing third-time squeezing, solarization, sealing in pits, cleaning, drying, batching, impregnating, draining, packaging, sterilizing, airing and binning. The used materials comprise 60kg of dried radish head, 25kg of purified water, 15kg of soy sauce, 2.5-3.8kg of salt, 2.6-3.4kg of monosodium glutamate, 55-64g of sodium benzoate, 8-12g of sodium dehydroacetate, 48-52g of D-sodium erythorbate, 96-105g of citric acid, 6-9kg of white granulated sugar, 16-24g of Aspartame, 8-12g of sodium cyclamate, 8-12g of A-K sugar, and the materials are impregnated. Fresh radish heads which are unifrom in size and round are taken as raw materials and are repeatedly subjected to the steps of salting, squeezing, solarization, batching and impregnating, the salinity is controlled to be 6-7 degrees, and the longan radish head is unique in flavor, prominently crispy and suitable for tastes of most of eaters in vast regions and can be eaten after being unpackaged.
Description
Technical field
The invention belongs to a kind of production method of vegetable-pickling food, particularly relate to a kind of production method of longan peckled turnip ready-to-eat food.
Background technology
The ready-to-eat food of vegetable-pickling class is various in style, because the region is different, taste is different, the in the past shredded hot pickled mustard tuber of shape form formula, hot pickled mustard tube sheet, hot pickled mustard tube core, potherb mustard, preserved radish strip, bamboo shoot silk, eggplant, newborn melon and artemisia vegetable bamboo shoot file etc., though liked by the masses, still can't satisfy the requirement of numerous eaters in the vast scope.Manyly pickle class vegetables manufacturing enterprise to make great efforts the research and development taste original and can meet as far as possible the instant vegetable new varieties of more numerous eaters' hobbies in the more vast scope, to enrich people's food resource, satisfy people's dietary requirements.
Summary of the invention
The purpose of this invention is to provide a kind of method of producing the longan peckled turnip, the longan peckled turnip of being produced by the method is fragrant, crisp, meets the more numerous eaters' of more vast scope taste, and domestic wide geographic area people like edible.
The technical scheme that technical solution problem of the present invention is taked is:
A kind of production method of longan peckled turnip, its processing step comprises: selected, pickle, eluriate, squeezing, Jiao Chi are sealed up for safekeeping, clean, drain, prepare burden, flood, drain, pack, sterilization, air-dry and vanning; Also comprise the Exposure to Sunlight step, and pickle step and all carry out three times with the squeezing step that concrete steps are as follows successively:
⑴ selected: the bright peckled turnip of choosing sizableness and rounding is raw material;
⑵ once pickle: selected bright peckled turnip is placed Jiao Chizhong, be sprinkled into equably salt and impose on weight, pickled 3 days; The consumption of salt is counted per 100 parts of bright peckled turnips with 4 parts of salt by mass parts;
⑶ eluriate: fresh peckled turnip is pickled after 3 days and is taken out from the pond, cellar for storing things, with clean water flush away impurity and bittern, cleans 2 times or 3 times;
⑷ single pressing: adopt machinery will eluriate good peckled turnip and press dry;
⑸ secondary is pickled: will place Jiao Chizhong through the peckled turnip that single pressing press dry, and be sprinkled into equably salt and impose on weight, pickle 4 days; The consumption of salt is counted per 100 parts of bright peckled turnips with 5 parts of salt by mass parts;
⑹ twice pressing: adopt machinery to press dry through the peckled turnip that secondary is pickled;
⑺ pickle for three times: will place Jiao Chizhong through the peckled turnip that twice pressing press dry, and be sprinkled into equably salt and impose on weight, pickle 4 days; The consumption of salt is counted per 100 parts of bright peckled turnips with 5 parts of salt by mass parts;
⑻ three times squeezing: adopt machinery that the peckled turnip through pickling for three times is pressed dry;
⑼ Exposure to Sunlight: the peckled turnip through pressing dry for three times placed under the sun dry, the Exposure to Sunlight time is 4 ~ 5 days;
⑽ Jiao Chi seals up for safekeeping: the peckled turnip that dries places Jiao Chizhong to seal up for safekeeping, seals 3 months time up for safekeeping;
⑾ clean: the peckled turnip Jiao Chi that dries seals up for safekeeping after 3 months and takes out from the pond, cellar for storing things, cleans desalination with clean water; Clean 2 times or 3 times;
⑿ drain: the peckled turnip that adopts machinery to clean press dry and becomes dried peckled turnip, and the quality of controlling dried peckled turnip is the 50-53% of bright peckled turnip;
⒀ batching: in mass, dried peckled turnip 60kg, pure water 25kg, soy sauce 15kg, salt 2.5 ~ 3.8kg, monosodium glutamate 2.6 ~ 3.4kg, Sodium Benzoate 55 ~ 64g, sodium dehydroacetate 8 ~ 12g, D-araboascorbic acid sodium 48 ~ 52g, citric acid 96 ~ 105g, white granulated sugar 6 ~ 9kg, Aspartame 16 ~ 24g, honey element 8 ~ 12g, A-K sugar 8 ~ 12g;
⒁ dipping: supplementary material is finished batching and is placed in the cylinder, floods and turns over cylinder once in 1 ~ 2 day, turns over altogether cylinder three times, lasts 3 ~ 5 days;
⒂ drain: the peckled turnip after dipping is finished takes out from cylinder and drains;
⒃ packing: use packaging bags after the metering;
The ⒄ sterilization: adopt pasteurization, temperature is controlled at 82 ~ 88 ℃, and the time is controlled at 16min ~ 20min;
⒅ is air-dry: place the ventilation to dry packing after the sterilization;
The ⒆ vanning: the packing of drying is cased.
As a kind of preferred, in the above-mentioned concrete steps:
Described cleaning step ⑾ is: the peckled turnip Jiao Chi that dries seals up for safekeeping after 3 months and takes out from the pond, cellar for storing things, cleans desalination with clean water; Wash number 2 times;
The described step ⑿ that drains is: the peckled turnip that adopts machinery to clean press dry and becomes dried peckled turnip, and the quality of controlling dried peckled turnip is 52% of bright peckled turnip;
Described batching step ⒀ is: in mass, dried peckled turnip 60kg, pure water 25kg, soy sauce 15kg, salt 3kg, monosodium glutamate 3kg, Sodium Benzoate 60g, sodium dehydroacetate 10g, D-araboascorbic acid sodium 50g, citric acid 100g, white granulated sugar 8kg, Aspartame 20g, honey element 10g, A-K sugar 10g.
Among the present invention, selected step, the bright peckled turnip of choosing sizableness and rounding is raw material, and the diameter of common bright peckled turnip is about 3 ~ 5cm, and shape such as longan are so claim the longan peckled turnip; Selected bright peckled turnip particularly through 4 ~ 5 days Exposure to Sunlight, is embodied its characteristic by pickling, squeezing repeatedly; Batching and impregnation steps are the regulation and control of mouthfeel of suiting one's taste, and the salinity of control peckled turnip is 6 ~ 7 degree among the present invention.
Longan peckled turnip local flavor of the present invention is original, and delicious and crisp highlights, and adapts to the taste than the more numerous eaters of wide geographic area; Instant bagged.
The specific embodiment
Embodiment 1:
The bright peckled turnip of selected sizableness and rounding places Jiao Chizhong to pickle, and in the ratio of the bright peckled turnip of every 100kg with salt 4kg, is sprinkled into equably salt and imposes on weight; Pickle after 3 days and from the pond, cellar for storing things, take out, clean 2 times flush away impurity and bittern with clean water; Press dry; Place Jiao Chizhong to pickle, in the ratio of the bright peckled turnip of every 100kg with salt 5kg, be sprinkled into equably salt and impose on weight; Pickle after 4 days and from the pond, cellar for storing things, take out, press dry; Place again Jiao Chizhong to pickle, in the ratio of the bright peckled turnip of every 100kg with salt 5kg, be sprinkled into equably salt and impose on weight; Pickle after 4 days and from the pond, cellar for storing things, take out, press dry; The peckled turnip that press dry placed under the sun shone 4 days, dry; Place Jiao Chizhong to seal up for safekeeping 3 months; From the pond, cellar for storing things, take out again, clean 2 times desalination with clean water; Press dry, making becomes dried peckled turnip, control moisture content, and the quality that makes dried peckled turnip is 52% of bright peckled turnip; Then prepare burden by following quality: dried peckled turnip 60kg, pure water 25kg, soy sauce 15kg, salt 3kg, monosodium glutamate 3kg, Sodium Benzoate 60g, sodium dehydroacetate 10g, D-araboascorbic acid sodium 50g, citric acid 100g, white granulated sugar 8kg, Aspartame 20g, honey element 10g, A-K sugar 10g; Impregnated in after the batching in the cylinder, every dipping turned over cylinder once in 1 day, turned over altogether cylinder three times, took out afterwards in 4 days to drain; Metering is also used packaging bags; Adopt the pasteurization sterilization, temperature is controlled at 82 ℃ again, and the time is controlled at 18min; Place the ventilation to dry packing after the sterilization, then vanning.
Embodiment 2:
The bright peckled turnip of selected sizableness and rounding places Jiao Chizhong to pickle, and in the ratio of the bright peckled turnip of every 100kg with salt 4kg, is sprinkled into equably salt and imposes on weight; Pickle after 3 days and from the pond, cellar for storing things, take out, clean 3 times flush away impurity and bittern with clean water; Press dry; Place Jiao Chizhong to pickle, in the ratio of the bright peckled turnip of every 100kg with salt 5kg, be sprinkled into equably salt and impose on weight; Pickle after 4 days and from the pond, cellar for storing things, take out, press dry; Place again Jiao Chizhong to pickle, in the ratio of the bright peckled turnip of every 100kg with salt 5kg, be sprinkled into equably salt and impose on weight; Pickle after 4 days and from the pond, cellar for storing things, take out, press dry; The peckled turnip that press dry placed under the sun shone 5 days, dry; Place Jiao Chizhong to seal up for safekeeping 3 months; From the pond, cellar for storing things, take out again, clean 2 times desalination with clean water; Press dry, making becomes dried peckled turnip, control moisture content, and the quality that makes dried peckled turnip is 51% of bright peckled turnip; Then prepare burden by following quality: dried peckled turnip 60kg, pure water 25kg, soy sauce 15kg, salt 2.8kg, monosodium glutamate 3.4kg, Sodium Benzoate 64g, sodium dehydroacetate 8g, D-araboascorbic acid sodium 52g, citric acid 105g, white granulated sugar 7kg, Aspartame 18g, honey element 12g, A-K sugar 9g, impregnated in the cylinder after the batching, every dipping turned over cylinder once in 1 day, turn over altogether cylinder three times, took out afterwards in 4 days and to drain; Metering is also used packaging bags; Adopt the pasteurization sterilization, temperature is controlled at 83 ℃ again, and the time is controlled at 18min; Place the ventilation to dry packing after the sterilization, then vanning.
Embodiment 3:
The bright peckled turnip of selected sizableness and rounding places Jiao Chizhong to pickle, and in the ratio of the bright peckled turnip of every 100kg with salt 4kg, is sprinkled into equably salt and imposes on weight; Pickle after 3 days and from the pond, cellar for storing things, take out, clean 2 times flush away impurity and bittern with clean water; Press dry; Place Jiao Chizhong to pickle, in the ratio of the bright peckled turnip of every 100kg with salt 5kg, be sprinkled into equably salt and impose on weight; Pickle after 4 days and from the pond, cellar for storing things, take out, press dry; Place again Jiao Chizhong to pickle, in the ratio of the bright peckled turnip of every 100kg with salt 5kg, be sprinkled into equably salt and impose on weight; Pickle after 4 days and from the pond, cellar for storing things, take out, press dry; The peckled turnip that press dry placed under the sun shone 4 days, dry; Place Jiao Chizhong to seal up for safekeeping 3 months; From the pond, cellar for storing things, take out again, clean 3 times desalination with clean water; Press dry, making becomes dried peckled turnip, control moisture content, and the quality that makes dried peckled turnip is 53% of bright peckled turnip; Then prepare burden by following quality: dried peckled turnip 60kg, pure water 25kg, soy sauce 15kg, salt 3.5kg, monosodium glutamate 3kg, Sodium Benzoate 60g, sodium dehydroacetate 8g, D-araboascorbic acid sodium 48g, citric acid 96g, white granulated sugar 9kg, Aspartame 16g, honey element 8g, A-K sugar 10g, impregnated in the cylinder after the batching, every dipping turned over cylinder once in 1 day, turn over altogether cylinder three times, took out afterwards in 4 days and to drain; Metering is also used packaging bags; Adopt the pasteurization sterilization, temperature is controlled at 85 ℃ again, and the time is controlled at 16min; Place the ventilation to dry packing after the sterilization, then vanning.
Embodiment 4:
Drain in the step, control moisture content, the quality that makes dried peckled turnip is 50% of bright peckled turnip; In the batching step, take by weighing dried peckled turnip 60kg, pure water 25kg, soy sauce 15kg, salt 3kg, monosodium glutamate 2.6kg, Sodium Benzoate 50g, sodium dehydroacetate 12g, D-araboascorbic acid sodium 52g, citric acid 98g, white granulated sugar 6kg, Aspartame 24g, honey element 10g, A-K sugar 12g.
All the other each steps are all identical with embodiment 1.
Embodiment 5:
Drain in the step, control moisture content, the quality that makes dried peckled turnip is 51% of bright peckled turnip; In the batching step, take by weighing dried peckled turnip 60kg, pure water 25kg, soy sauce 15kg, salt 2.5kg, monosodium glutamate 3.2kg, Sodium Benzoate 58g, sodium dehydroacetate 10g, D-araboascorbic acid sodium 50g, citric acid 96g, white granulated sugar 9kg, Aspartame 18g, honey element 8g, A-K sugar 10g.
All the other each steps are all identical with embodiment 1.
Embodiment 6:
Drain in the step, control moisture content, the quality that makes dried peckled turnip is 52% of bright peckled turnip; In the batching step, take by weighing dried peckled turnip 60kg, pure water 25kg, soy sauce 15kg, salt 2.5kg, monosodium glutamate 3.4kg, Sodium Benzoate 62g, sodium dehydroacetate 8g, D-araboascorbic acid sodium 48g, citric acid 105g, white granulated sugar 8kg, Aspartame 20g, honey element 12g, A-K sugar 8g.
All the other each steps are all identical with embodiment 2.
Claims (2)
1. the production method of a longan peckled turnip, its processing step comprises: selected, pickle, eluriate, squeezing, Jiao Chi are sealed up for safekeeping, clean, drain, prepare burden, flood, drain, pack, sterilization, air-dry and vanning; It is characterized in that, also comprise the Exposure to Sunlight step, and pickle step and all carry out three times with the squeezing step, concrete steps are as follows successively:
⑴ selected: the bright peckled turnip of choosing sizableness and rounding is raw material;
⑵ once pickle: selected bright peckled turnip is placed Jiao Chizhong, be sprinkled into equably salt and impose on weight, pickled 3 days; The consumption of salt is counted per 100 parts of bright peckled turnips with 4 parts of salt by mass parts;
⑶ eluriate: fresh peckled turnip is pickled after 3 days and is taken out from the pond, cellar for storing things, with clean water flush away impurity and bittern, cleans 2 times or 3 times;
⑷ single pressing: adopt machinery will eluriate good peckled turnip and press dry;
⑸ secondary is pickled: will place Jiao Chizhong through the peckled turnip that single pressing press dry, and be sprinkled into equably salt and impose on weight, pickle 4 days; The consumption of salt is counted per 100 parts of bright peckled turnips with 5 parts of salt by mass parts;
⑹ twice pressing: adopt machinery to press dry through the peckled turnip that secondary is pickled;
⑺ pickle for three times: will place Jiao Chizhong through the peckled turnip that twice pressing press dry, and be sprinkled into equably salt and impose on weight, pickle 4 days; The consumption of salt is counted per 100 parts of bright peckled turnips with 5 parts of salt by mass parts;
⑻ three times squeezing: adopt machinery that the peckled turnip through pickling for three times is pressed dry;
⑼ Exposure to Sunlight: the peckled turnip through pressing dry for three times placed under the sun dry, the Exposure to Sunlight time is 4 ~ 5 days;
⑽ Jiao Chi seals up for safekeeping: the peckled turnip that dries places Jiao Chizhong to seal up for safekeeping, seals 3 months time up for safekeeping;
⑾ clean: the peckled turnip Jiao Chi that dries seals up for safekeeping after 3 months and takes out from the pond, cellar for storing things, cleans desalination with clean water; Clean 2 times or 3 times;
⑿ drain: the peckled turnip that adopts machinery to clean press dry and becomes dried peckled turnip, and the quality of controlling dried peckled turnip is the 50-53% of bright peckled turnip;
⒀ batching: in mass, dried peckled turnip 60kg, pure water 25kg, soy sauce 15kg, salt 2.5 ~ 3.8kg, monosodium glutamate 2.6 ~ 3.4kg, Sodium Benzoate 50 ~ 64g, sodium dehydroacetate 8 ~ 12g, D-araboascorbic acid sodium 48 ~ 52g, citric acid 96 ~ 105g, white granulated sugar 6 ~ 9kg, Aspartame 16 ~ 24g, honey element 8 ~ 12g, A-K sugar 8 ~ 12g;
⒁ dipping: supplementary material is finished batching and is placed in the cylinder, floods and turns over cylinder once in 1 ~ 2 day, turns over altogether cylinder three times, lasts 3 ~ 5 days;
⒂ drain: the peckled turnip after dipping is finished takes out from cylinder and drains;
⒃ packing: metering is also used packaging bags;
The ⒄ sterilization: adopt pasteurization, temperature is controlled at 82 ~ 88 ℃, and the time is controlled at 16min ~ 20min;
⒅ is air-dry: place the ventilation to dry packing after the sterilization;
The ⒆ vanning: the packing of drying is cased.
2. the production method of a kind of longan peckled turnip as claimed in claim 1 is characterized in that,
Described cleaning step ⑾ is: the peckled turnip Jiao Chi that dries seals up for safekeeping after 3 months and takes out from the pond, cellar for storing things, cleans desalination with clean water; Wash number 2 times;
The described step ⑿ that drains is: the peckled turnip that adopts machinery to clean press dry and becomes dried peckled turnip, and the quality of controlling dried peckled turnip is 52% of bright peckled turnip;
Described batching step ⒀ is: in mass, dried peckled turnip 60kg, pure water 25kg, soy sauce 15kg, salt 3kg, monosodium glutamate 3kg, Sodium Benzoate 60g, sodium dehydroacetate 10g, D-araboascorbic acid sodium 50g, citric acid 100g, white granulated sugar 8kg, Aspartame 20g, honey element 10g, A-K sugar 10g.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210543338.2A CN102987307B (en) | 2012-12-16 | 2012-12-16 | Method for producing longan radish head |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210543338.2A CN102987307B (en) | 2012-12-16 | 2012-12-16 | Method for producing longan radish head |
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| CN102987307A true CN102987307A (en) | 2013-03-27 |
| CN102987307B CN102987307B (en) | 2014-07-16 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907888A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Novel sauce for pickling chili radish |
| CN104222927A (en) * | 2014-10-15 | 2014-12-24 | 朱兴初 | Production method of ginseng-shaped radishes |
| CN105146432A (en) * | 2015-08-31 | 2015-12-16 | 鲍传文 | Lactic-acid preserved green turnip cellaring production technology |
| CN113907304A (en) * | 2021-10-26 | 2022-01-11 | 湖北红日子农业科技有限公司 | Spicy dried turnip and preparation method thereof |
-
2012
- 2012-12-16 CN CN201210543338.2A patent/CN102987307B/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
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| 喻良仁: "《浙江（浙式）榨菜的加工工艺》", 《中国酿造》 * |
| 陈曾三: "《四川涪陵榨菜的制造方法》", 《中国调味品》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907888A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Novel sauce for pickling chili radish |
| CN104222927A (en) * | 2014-10-15 | 2014-12-24 | 朱兴初 | Production method of ginseng-shaped radishes |
| CN105146432A (en) * | 2015-08-31 | 2015-12-16 | 鲍传文 | Lactic-acid preserved green turnip cellaring production technology |
| CN113907304A (en) * | 2021-10-26 | 2022-01-11 | 湖北红日子农业科技有限公司 | Spicy dried turnip and preparation method thereof |
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| CN102987307B (en) | 2014-07-16 |
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Denomination of invention: Method for producing longan radish head Effective date of registration: 20141128 Granted publication date: 20140716 Pledgee: The rural credit cooperatives of Haining bridge of credit cooperatives Pledgor: Zhu Xingchu Registration number: 2014330000054 |
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Granted publication date: 20140716 Termination date: 20181216 |