CN103039949B - Radish chutney and production process thereof - Google Patents
Radish chutney and production process thereof Download PDFInfo
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- CN103039949B CN103039949B CN201210510208.9A CN201210510208A CN103039949B CN 103039949 B CN103039949 B CN 103039949B CN 201210510208 A CN201210510208 A CN 201210510208A CN 103039949 B CN103039949 B CN 103039949B
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- pickled
- fermented
- ternip
- radish
- chutney
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- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 240000001970 Raphanus sativus var. sativus Species 0.000 title 1
- 150000003839 salts Chemical class 0.000 claims abstract description 63
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 61
- 235000008397 ginger Nutrition 0.000 claims abstract description 61
- 244000068988 Glycine max Species 0.000 claims abstract description 39
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 39
- 240000007594 Oryza sativa Species 0.000 claims abstract description 38
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 38
- 235000009566 rice Nutrition 0.000 claims abstract description 38
- 235000015067 sauces Nutrition 0.000 claims abstract description 38
- 235000013527 bean curd Nutrition 0.000 claims abstract description 37
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 35
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 33
- 241000220259 Raphanus Species 0.000 claims abstract description 33
- 229930006000 Sucrose Natural products 0.000 claims abstract description 32
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 32
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 32
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 32
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 32
- 240000002234 Allium sativum Species 0.000 claims abstract description 30
- 235000004611 garlic Nutrition 0.000 claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000012266 salt solution Substances 0.000 claims description 82
- 241000234314 Zingiber Species 0.000 claims description 58
- 235000013311 vegetables Nutrition 0.000 claims description 41
- 239000012267 brine Substances 0.000 claims description 39
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 39
- 239000000203 mixture Substances 0.000 claims description 33
- 210000000582 semen Anatomy 0.000 claims description 31
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 29
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 29
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 238000007789 sealing Methods 0.000 claims description 14
- 238000002347 injection Methods 0.000 claims description 13
- 239000007924 injection Substances 0.000 claims description 13
- 235000021110 pickles Nutrition 0.000 claims description 13
- 238000005516 engineering process Methods 0.000 claims description 8
- 210000000481 breast Anatomy 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 abstract description 61
- 239000002994 raw material Substances 0.000 abstract description 6
- 235000008429 bread Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000006002 Pepper Substances 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 2
- 230000035943 smell Effects 0.000 abstract 1
- 239000000341 volatile oil Substances 0.000 abstract 1
- 229920000180 alkyd Polymers 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 238000009835 boiling Methods 0.000 description 12
- 235000021108 sauerkraut Nutrition 0.000 description 12
- 238000002360 preparation method Methods 0.000 description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 239000000843 powder Substances 0.000 description 6
- 239000011780 sodium chloride Substances 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000266501 Ormosia ormondii Species 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides radish chutney and a production process thereof. The radish chutney comprises the following raw materials: white radish, ginger, garlic, fresh red hot pepper, white sugar, fermented glutinous rice, salt, monosodium glutamate, soybean paste or fermented soya bean, essential oil and fermented bean curd. The radish chutney provided by the invention becomes a novel seasoning with mellow and thick sauce, long-term delicate flavor and vinegar-pepper taste by using the characteristics of fresh, sour and cool pickled radish, combining smells of the soybean paste or the fermented soya bean, and overcoming the characteristics of strong and salty soybean paste or fermented soya bean through technical innovation. The total salt content of the radish chutney is about 6%; and the radish chutney not only is a low-salt-content seasoning, but also is suitable for being used as a small material and a mixed material to be eaten together with rice or bread.
Description
Technical field
The present invention is a kind of vinegar-pepper sauce with ternip as primary raw material and its production technology, belongs to food production technology
Field.Background technology
Ternip is a kind of common vegetables, and it is edible in addition to directly pressing cooking fried, is just machined to dry preserved radish strip, or and capsicum
Mix salts into salty radish down, or soaks pickled radiss by lactobacillus-fermented, its edible scope for being still limited to traditional method and lack more
Further deep process technology exploitation and market development.
Beans sauce is a kind of traditional food seasoning, but because its saline taste is too heavy (salt content >=12%), taste is too dense greasy, is led to
In culinary art as the additive of seasoning, and bad the small powder gone with rice or bread can only be done in the case of often.
Fermented soya bean are a kind of traditional foods, and more as the dispensing for making dish, its saline taste is heavier, and (salt content is typically left 12%
It is right), taste is salty dense, bad to do the small powder and spice gone with rice or bread.
The content of the invention
It is an object of the invention to：It is the characteristics of using the fresh acid of pickled radiss clearly, fragrant with reference to the sauce taste fermented soya beans, salted or other wise of beans sauce or fermented soya bean, enter
Row technological innovation, there is provided a kind of radish chutney and its production technology.Radish chutney of the invention, paste flavor is mellow, and delicate flavour is long,
It is vinegar-pepper good to eat；Both can be again preferably go with rice or bread small powder and spice as the flavoring of culinary art.
Composition of the invention is by weight percentage：
First, ternip 20%-30%, ginger 5%-15%, Semen Bulbus Allii 5%-15%, bright red hot pepper 5%-15%, white sugar
2%-4%, fermented glutinour rice 2%-4%, salt 2.5%-3%, monosodium glutamate 1%-2%, beans sauce 20%-30%, perfumery oil 3%-7%, fermented bean curd
8%-12%.
2nd, ternip 18%-25%, ginger 5%-15%, Semen Bulbus Allii 5%-15%, bright red hot pepper 5%-15%, white sugar
2%-4%, fermented glutinour rice 6%-10%, salt 2.3%-2.7%, monosodium glutamate 1%-2%, fermented soya bean 13%-18%, perfumery oil 3%-7%, it is rotten
Newborn 6%-10%, old salt solution 10%-14%.
Preferred plan (by weight percentage) of the invention be：
First, ternip 24%, ginger 8%, Semen Bulbus Allii 9%, bright red hot pepper 10%, white sugar 3%, fermented glutinour rice 3%, salt 2.7%,
Monosodium glutamate 1.3%, beans sauce 24%, perfumery oil 5%, fermented bean curd 10%.
2nd, ternip 21%, ginger 7%, Semen Bulbus Allii 8%, bright red hot pepper 10%, white sugar 2.5%, fermented glutinour rice 8%, salt
2.5%, monosodium glutamate 1%, fermented soya bean 15%, perfumery oil 4%, fermented bean curd 9%, old salt solution 12%.
Above-described bright red hot pepper including cherry green pepper class, fasciation green pepper class, angle green pepper class long etc. be adapted to pickled, pungent fragrance compared with
Good capsicum.
Above-described beans sauce is a kind of sauce class with soybean as primary raw material, also referred to as soya sauce, yellow bean sauce or soy sauce, north
Side is also known as salty sauce.Therefore, the beans sauce at this place includes soya sauce, yellow bean sauce, soy sauce and salty sauce.Salt content in its quality standard
(in terms of sodium chloride) >=12%.The present invention use salt content for 12% beans sauce.
Above-described fermented soya bean are soybean materials through moistening water boiling, Koji fermentation, with salt, with the measures such as wine or drying, system
Into dry state or half dry state graininess fermented bean products.Salt content (in terms of sodium chloride) in its quality standard is left 12%
It is right.The present invention uses the fermented soya bean of salt content≤12%.
Above-described perfumery oil is the spices powder based on Chinese prickly ash, through the oil plant that 140 DEG C or so deep fats soak.Its
Spices powder is 1: 3 with the weight ratio of oil.
Above-described fermented bean curd also known as fermented bean curd, fermented bean curd, mold bean curd, are, with soybean as raw material, to be made preserved beancurd white blank, warp
The bean product of microbial fermentation.Salt content (in terms of sodium chloride) >=6.5% in its quality standard.The present invention is using food
Salt content is 6.5% fermented bean curd.
Above-described fermented glutinour rice is the band grain sweet wine fermented through distiller's yeast as raw material with glutinous rice.
Above-described old salt solution is homemade sauerkraut salt solution for many years, it is desirable to which mouthfeel alkyd, free from extraneous odour, nothing are gone mouldy, PH
It is 3.1-3.2 to be worth, and salt content and sugar content are all 3% or so.
Three steps of the production technology of radish chutney point：
The first step, pickles garlic ginger spicy, by bright red hot pepper stalk clean, Semen Bulbus Allii go clothing clean, ginger clean, after draining
Chopping, and salt mix, dress altar sealing, pickled fermented more than one month of normal temperature is standby.
Second step, brewed pickled radiss, ternip stalk is truncated to clean drains, and longitudinal direction is half-and-half cut open, dress altar compacting；Prepare bubble
Dish salt solution, i.e., converted to close with the old salt solution of pickled vegetable brine total amount 30% and 70% new salt solution and prepare (old salt solution acid bubble i.e. for many years
Dish salt solution, it is desirable to which mouthfeel alkyd, free from extraneous odour, nothing are gone mouldy, pH value is 3.1-3.2；Its new salt solution cold boiling water, salt content 3% contains
Sugar amount 3%), the pickled vegetable brine injection dish jar that will be prepared covers ternip, and first-class altar lid is placed in 22 DEG C -26 DEG C of constant temperature
In environment it is brewed fermentation 10-12 days, when ternip pH value reaches 3.1-3.2, pickled radiss.
3rd step, the garlic ginger spicy that will be pickled, drain after pickled radiss and beans sauce or fermented soya bean mix, add white sugar, wine with dregs
Grain, monosodium glutamate, perfumery oil, fermented bean curd, there is old salt solution in formula, add old salt solution, and one reinstates pulper breaks into radish chutney,
Again through 80~90 DEG C pasteurize 10-15 minutes, immediately it is filling be finished product.
The garlic ginger spicy more than pickled, is high salinity environment because the weight ratio of its salt and material is 1: 10, and warp
The carbon dioxide of lactobacillus-fermented generation is crossed full of confined space, thus in the state of sealing can long term storage and it is constant
Matter.
Above pickled radiss it is brewed, through experiment learn, pH value for 3.1-3.2 excellent sauerkraut salt solution exchange salt solution
In, 22 DEG C -26 DEG C of constant temperature, the ternip half-and-half cut open through fermentation in 7 days can medium well, pH value can reach 3.2-3.3 inside ternip.
To 10 days, ternip inside pH value reached 3.1-3.2, and mouthfeel complete ripeness, fresh acid is all good, you can the material as radish chutney for fermentation
.
Radish chutney of the invention, 6% or so, pH value is in 4.0 or so, mouthfeel alkyd, salt for the total salt content of its finished product
Taste appropriateness.
Wherein total salt content is：The salt that total finished product 2.3%-3% is accounted in garlic ginger spicy is pickled, beans sauce 20%-30% is added
Institute's saliferous is the 2.4%-3.6% of total finished product, or the 1.56%-2.16% that fermented soya bean 13%-18% institutes saliferous is total finished product, then
Plus brewed pickled radiss 18%-30% institutes saliferous, (ternip and pickled vegetable brine ratio are about 3: 1, exist in brewed middle salinity by ternip
Balance uniformly penetrating between water and material, then ternip salt content for 0.75%) be total finished product 0.135%-0.225%, it is and rotten
Newborn 6%-12% institutes saliferous accounts for the 0.39%-0.78% of total finished product, and old salt solution 10%-14% institutes saliferous accounts for the 0.3%- of total finished product
0.42%.According to balance formula, then finished product total salinity is 6% or so.
Radish chutney of the invention, beans sauce and fermented soya bean in its raw material are also essentially identical on taste because its effect is identical,
So, may be mixed together and use.
Radish chutney of the invention, its main body is by brewed pickled radiss, garlic ginger spicy, beans sauce or fermented soya bean, the fermented bean curd pickled
Composition.
Above round is pickle jar or Box for pickled vegetables etc..
The beneficial effects of the invention are as follows：
1st, with reference to pickled radiss the salubrious feature of fresh acid and beans sauce, the sauce taste fermented soya beans, salted or other wise of fermented soya bean are fragrant, overcome beans sauce, fermented soya bean dense greasy salty
The deficiency of weight, mellow as a kind of paste flavor, delicate flavour is long, vinegar-pepper good to eat flavoring.
2nd, finished product total salt content is not only the flavoring of less salt 6% or so, and be more suitable for the small powder gone with rice or bread and
Spice is used.
3rd, pickled radiss and beans sauce, fermented soya bean are combined, open the new way of ternip deep processing, be conducive to ternip
Develop and product increment.
Specific embodiment
Hereinafter constitute by weight percentage：
Embodiment 1：Take ternip 24%, ginger 8%, Semen Bulbus Allii 9%, bright red hot pepper 10%, white sugar 3%, fermented glutinour rice 3%, salt
2.7%, monosodium glutamate 1.3%, beans sauce 24%, perfumery oil 5%, fermented bean curd 10%.
The first step, pickles garlic ginger spicy, bright red hot pepper, 9% Semen Bulbus Allii, 8% for going clothing to clean that 10% stalk is cleaned
Clean ginger, shreds, and 2.7% salt mix after draining, dress altar sealing, and pickled fermented more than one month of normal temperature is standby.
Second step, brewed pickled radiss, 24% stalk is truncated the ternip cleaned and drain, and longitudinal direction is half-and-half cut open, dress altar compacting；
Pickled vegetable brine is prepared, i.e., (old salt solution is i.e. for many years to convert conjunction preparation with the old salt solution of pickled vegetable brine total amount 30% and 70% new salt solution
Sauerkraut salt solution, it is desirable to mouthfeel alkyd, free from extraneous odour, without going mouldy, pH value be 3.1-3.2；Its new salt solution cold boiling water, salt content
3%, sugar content 3%), the pickled vegetable brine that will prepare injection dish jar covers ternip, first-class altar lid, be placed in 22 DEG C of constant temperature-
In 26 DEG C of environment it is brewed fermentation 10-12 days, when ternip pH value reaches 3.1-3.2, pickled radiss.
3rd step, the garlic ginger spicy that will be pickled, drain after pickled radiss and 24% beans sauce mix, add 3% it is white
Sugar, 3% fermented glutinour rice, 1.3% monosodium glutamate, 5% perfumery oil, 10% fermented bean curd, one reinstates pulper is made radish chutney, then
Through 80~90 DEG C pasteurize 10-15 minutes, immediately it is filling be finished product.
Embodiment 2：Take ternip 30%, ginger 5%, Semen Bulbus Allii 5%, bright red hot pepper 15%, white sugar 2%, fermented glutinour rice 2%, salt
2.5%, monosodium glutamate 2%, beans sauce 20%, perfumery oil 4.5%, fermented bean curd 12%.
The first step, pickles garlic ginger spicy, bright red hot pepper, 5% Semen Bulbus Allii, 5% for going clothing to clean that 15% stalk is cleaned
Clean ginger, shreds, and 2.5% salt mix after draining, dress altar sealing, and pickled fermented more than one month of normal temperature is standby.
Second step, brewed pickled radiss, 30% stalk is truncated the ternip cleaned and drain, and longitudinal direction is half-and-half cut open, dress altar compacting；
Pickled vegetable brine is prepared, i.e., (old salt solution is i.e. for many years to convert conjunction preparation with the old salt solution of pickled vegetable brine total amount 30% and 70% new salt solution
Sauerkraut salt solution, it is desirable to mouthfeel alkyd, free from extraneous odour, without going mouldy, pH value be 3.1-3.2；Its new salt solution cold boiling water, salt content
3%, sugar content 3%), the pickled vegetable brine that will prepare injection dish jar covers ternip, first-class altar lid, be placed in 22 DEG C of constant temperature-
In 26 DEG C of environment it is brewed fermentation 10-12 days, when ternip pH value reaches 3.1-3.2, pickled radiss.
3rd step, the garlic ginger spicy that will be pickled, drain after pickled radiss and 20% beans sauce mix, add 2% it is white
Sugar, 2% fermented glutinour rice, 2% monosodium glutamate, 4.5% perfumery oil, 12% fermented bean curd, one reinstates pulper is made radish chutney, then
Through 80~90 DEG C pasteurize 10-15 minutes, immediately it is filling be finished product.
Embodiment 3：Take ternip 20%, ginger 15%, Semen Bulbus Allii 5%, bright red hot pepper 5%, white sugar 4%, fermented glutinour rice 4%, salt
2.5%, monosodium glutamate 1%, beans sauce 30%, perfumery oil 5.5%, fermented bean curd 8%.
The first step, pickles garlic ginger spicy, bright red hot pepper, 5% Semen Bulbus Allii, 15% for going clothing to clean that 5% stalk is cleaned
Clean ginger, shreds, and 2.5% salt mix after draining, dress altar sealing, and pickled fermented more than one month of normal temperature is standby.
Second step, brewed pickled radiss, 20% stalk is truncated the ternip cleaned and drain, and longitudinal direction is half-and-half cut open, dress altar compacting；
Pickled vegetable brine is prepared, i.e., (old salt solution is i.e. for many years to convert conjunction preparation with the old salt solution of pickled vegetable brine total amount 30% and 70% new salt solution
Sauerkraut salt solution, it is desirable to mouthfeel alkyd, free from extraneous odour, without going mouldy, pH value be 3.1-3.2；Its new salt solution cold boiling water, salt content
3%, sugar content 3%), the pickled vegetable brine that will prepare injection dish jar covers ternip, first-class altar lid, be placed in 22 DEG C of constant temperature-
In 26 DEG C of environment it is brewed fermentation 10-12 days, when ternip pH value reaches 3.1-3.2, pickled radiss.
3rd step, the garlic ginger spicy that will be pickled, drain after pickled radiss and 30% beans sauce mix, add 4% it is white
Sugar, 4% fermented glutinour rice, 1% monosodium glutamate, 5.5% perfumery oil, 8% fermented bean curd, one reinstates pulper is made radish chutney, then passes through
80~90 DEG C pasteurize 10-15 minutes, immediately it is filling be finished product.
Embodiment 4：Take ternip 28%, ginger 5%, Semen Bulbus Allii 15%, bright red hot pepper 5%, white sugar 3%, fermented glutinour rice 3%, salt
2.5%, monosodium glutamate 1.5%, beans sauce 25%, perfumery oil 3%, fermented bean curd 9%.
The first step, pickles garlic ginger spicy, bright red hot pepper, 15% Semen Bulbus Allii, 5% for going clothing to clean that 5% stalk is cleaned
Clean ginger, shreds, and 2.5% salt mix after draining, dress altar sealing, and pickled fermented more than one month of normal temperature is standby.
Second step, brewed pickled radiss, 28% stalk is truncated the ternip cleaned and drain, and longitudinal direction is half-and-half cut open, dress altar compacting；
Pickled vegetable brine is prepared, i.e., (old salt solution is i.e. for many years to convert conjunction preparation with the old salt solution of pickled vegetable brine total amount 30% and 70% new salt solution
Sauerkraut salt solution, it is desirable to mouthfeel alkyd, free from extraneous odour, without going mouldy, pH value be 3.1-3.2；Its new salt solution cold boiling water, salt content
3%, sugar content 3%), the pickled vegetable brine that will prepare injection dish jar covers ternip, first-class altar lid, be placed in 22 DEG C of constant temperature-
In 26 DEG C of environment it is brewed fermentation 10-12 days, when ternip pH value reaches 3.1-3.2, pickled radiss.
3rd step, the garlic ginger spicy that will be pickled, drain after pickled radiss and 25% beans sauce mix, add 3% it is white
Sugar, 3% fermented glutinour rice, 1.5% monosodium glutamate, 3% perfumery oil, 9% fermented bean curd, one reinstates pulper is made radish chutney, then passes through
80~90 DEG C pasteurize 10-15 minutes, immediately it is filling be finished product.
Embodiment 5：Take ternip 23%, ginger 10%, Semen Bulbus Allii 10%, bright red hot pepper 10%, white sugar 2%, fermented glutinour rice 2%,
Salt 3%, monosodium glutamate 2%, beans sauce 21%, perfumery oil 7%, fermented bean curd 10%.
The first step, pickles garlic ginger spicy, bright red hot pepper that 10% stalk is cleaned, 10% go the clean Semen Bulbus Allii of clothing,
10% clean ginger, shreds after draining, and 3% salt mix, dress altar sealing, and pickled fermented more than one month of normal temperature is standby.
Second step, brewed pickled radiss, 23% stalk is truncated the ternip cleaned and drain, and longitudinal direction is half-and-half cut open, dress altar compacting；
Pickled vegetable brine is prepared, i.e., (old salt solution is i.e. for many years to convert conjunction preparation with the old salt solution of pickled vegetable brine total amount 30% and 70% new salt solution
Sauerkraut salt solution, it is desirable to mouthfeel alkyd, free from extraneous odour, without going mouldy, pH value be 3.1-3.2；Its new salt solution cold boiling water, salt content
3%, sugar content 3%), the pickled vegetable brine that will prepare injection dish jar covers ternip, first-class altar lid, be placed in 22 DEG C of constant temperature-
In 26 DEG C of environment it is brewed fermentation 10-12 days, when ternip pH value reaches 3.1-3.2, pickled radiss.
3rd step, the garlic ginger spicy that will be pickled, drain after pickled radiss and 21% beans sauce mix, add 2% it is white
Sugar, 2% fermented glutinour rice, 2% monosodium glutamate, 7% perfumery oil, 10% fermented bean curd, one reinstates pulper is made radish chutney, then passes through
80~90 DEG C pasteurize 10-15 minutes, immediately it is filling be finished product.
Embodiment 6：Ternip 21%, ginger 7%, Semen Bulbus Allii 8%, bright red hot pepper 10%, white sugar 2.5%, fermented glutinour rice 8%, salt
2.5%, monosodium glutamate 1%, fermented soya bean 15%, perfumery oil 4%, fermented bean curd 9%, old salt solution 12%.
The first step, pickles garlic ginger spicy, bright red hot pepper, 8% Semen Bulbus Allii, 7% for going clothing to clean that 10% stalk is cleaned
Clean ginger, shreds, and 2.5% salt mix after draining, dress altar sealing, and pickled fermented more than one month of normal temperature is standby.
Second step, brewed pickled radiss, 21% stalk is truncated the ternip cleaned and drain, and longitudinal direction is half-and-half cut open, dress altar compacting；
Pickled vegetable brine is prepared, i.e., (old salt solution is i.e. for many years to convert conjunction preparation with the old salt solution of pickled vegetable brine total amount 30% and 70% new salt solution
Sauerkraut salt solution, it is desirable to mouthfeel alkyd, free from extraneous odour, without going mouldy, pH value be 3.1-3.2；Its new salt solution cold boiling water, salt content
3%, sugar content 3%), the pickled vegetable brine that will prepare injection dish jar covers ternip, first-class altar lid, be placed in 22 DEG C of constant temperature-
In 26 DEG C of environment it is brewed fermentation 10-12 days, when ternip pH value reaches 3.1-3.2, pickled radiss.
3rd step, the garlic ginger spicy that will be pickled, drain after pickled radiss and 15% fermented soya bean mix, add 2.5% it is white
Sugar, 8% fermented glutinour rice, 1% monosodium glutamate, 4% perfumery oil, 9% fermented bean curd, 12% old salt solution, one reinstates pulper is made radish
Chutney, then through 80~90 DEG C pasteurize 10-15 minutes, immediately it is filling be finished product.
Embodiment 7：Take ternip 24%, ginger 5%, Semen Bulbus Allii 7%, bright red hot pepper 15%, white sugar 2%, fermented glutinour rice 6%, salt
2.7%, monosodium glutamate 1.3%, fermented soya bean 13%, perfumery oil 4%, fermented bean curd 10%, old salt solution 10%.
The first step, pickles garlic ginger spicy, bright red hot pepper, 7% Semen Bulbus Allii, 5% for going clothing to clean that 15% stalk is cleaned
Clean ginger, shreds, and 2.7% salt mix after draining, dress altar sealing, and pickled fermented more than one month of normal temperature is standby.
Second step, brewed pickled radiss, 24% stalk is truncated the ternip cleaned and drain, and longitudinal direction is half-and-half cut open, dress altar compacting；
Pickled vegetable brine is prepared, i.e., (old salt solution is i.e. for many years to convert conjunction preparation with the old salt solution of pickled vegetable brine total amount 30% and 70% new salt solution
Sauerkraut salt solution, it is desirable to mouthfeel alkyd, free from extraneous odour, without going mouldy, pH value be 3.1-3.2；Its new salt solution cold boiling water, salt content
3%, sugar content 3%), the pickled vegetable brine that will prepare injection dish jar covers ternip, first-class altar lid, be placed in 22 DEG C of constant temperature-
In 26 DEG C of environment it is brewed fermentation 10-12 days, when ternip pH value reaches 3.1-3.2, pickled radiss.
3rd step, the garlic ginger spicy that will be pickled, drain after pickled radiss and 13% fermented soya bean mix, add 2% it is white
Sugar, 6% fermented glutinour rice, 1.3% monosodium glutamate, 4% perfumery oil, 10% fermented bean curd, 10% old salt solution, one reinstates pulper is made
Radish chutney, then through 80~90 DEG C pasteurize 10-15 minutes, immediately it is filling be finished product.
Embodiment 8：Take ternip 25%, ginger 5%, Semen Bulbus Allii 15%, bright red hot pepper 5%, white sugar 3%, fermented glutinour rice 6%, salt
2.5%, monosodium glutamate 1%, fermented soya bean 14%, perfumery oil 3.5%, fermented bean curd 9%, old salt solution 11%.
The first step, pickles garlic ginger spicy, bright red hot pepper, 15% Semen Bulbus Allii, 5% for going clothing to clean that 5% stalk is cleaned
Clean ginger, shreds, and 2.5% salt mix after draining, dress altar sealing, and pickled fermented more than one month of normal temperature is standby.
Second step, brewed pickled radiss, 25% stalk is truncated the ternip cleaned and drain, and longitudinal direction is half-and-half cut open, dress altar compacting；
Pickled vegetable brine is prepared, i.e., (old salt solution is i.e. for many years to convert conjunction preparation with the old salt solution of pickled vegetable brine total amount 30% and 70% new salt solution
Sauerkraut salt solution, it is desirable to mouthfeel alkyd, free from extraneous odour, without going mouldy, pH value be 3.1-3.2；Its new salt solution cold boiling water, salt content
3%, sugar content 3%), the pickled vegetable brine that will prepare injection dish jar covers ternip, first-class altar lid, be placed in 22 DEG C of constant temperature-
In 26 DEG C of environment it is brewed fermentation 10-12 days, when ternip pH value reaches 3.1-3.2, pickled radiss.
3rd step, the garlic ginger spicy that will be pickled, drain after pickled radiss and 14% fermented soya bean mix, add 3% it is white
Sugar, 6% fermented glutinour rice, 1% monosodium glutamate, 3.5% perfumery oil, 9% fermented bean curd, 11% old salt solution, one reinstates pulper is made
Radish chutney, then through 80~90 DEG C pasteurize 10-15 minutes, immediately it is filling be finished product.
Embodiment 9：Take ternip 18%, ginger 15%, Semen Bulbus Allii 5%, bright red hot pepper 5%, white sugar 4%, fermented glutinour rice 7%, salt
2.5%, monosodium glutamate 1.5%, fermented soya bean 15%, perfumery oil 7%, fermented bean curd 8%, old salt solution 12%.
The first step, pickles garlic ginger spicy, bright red hot pepper, 5% Semen Bulbus Allii, 15% for going clothing to clean that 5% stalk is cleaned
Clean ginger, shreds, and 2.5% salt mix after draining, dress altar sealing, and pickled fermented more than one month of normal temperature is standby.
Second step, brewed pickled radiss, 18% stalk is truncated the ternip cleaned and drain, and longitudinal direction is half-and-half cut open, dress altar compacting；
Pickled vegetable brine is prepared, i.e., (old salt solution is i.e. for many years to convert conjunction preparation with the old salt solution of pickled vegetable brine total amount 30% and 70% new salt solution
Sauerkraut salt solution, it is desirable to mouthfeel alkyd, free from extraneous odour, without going mouldy, pH value be 3.1-3.2；Its new salt solution cold boiling water, salt content
3%, sugar content 3%), the pickled vegetable brine that will prepare injection dish jar covers ternip, first-class altar lid, be placed in 22 DEG C of constant temperature-
In 26 DEG C of environment it is brewed fermentation 10-12 days, when ternip pH value reaches 3.1-3.2, pickled radiss.
3rd step, the garlic ginger spicy that will be pickled, drain after pickled radiss and 15% fermented soya bean mix, add 4% it is white
Sugar, 7% fermented glutinour rice, 1.5% monosodium glutamate, 7% perfumery oil, 8% fermented bean curd, 12% old salt solution, one reinstates pulper is made
Radish chutney, then through 80~90 DEG C pasteurize 10-15 minutes, immediately it is filling be finished product.
Embodiment 10：Take ternip 19%, ginger 7%, Semen Bulbus Allii 8%, bright red hot pepper 8%, white sugar 2.7%, fermented glutinour rice
10%, salt 2.3%, monosodium glutamate 2%, fermented soya bean 18%, perfumery oil 3%, fermented bean curd 6%, old salt solution 14%.
The first step, pickles garlic ginger spicy, goes the clean Semen Bulbus Allii of clothing, 7% to wash the clean bright red hot pepper of 8% stalk, 8%
Net ginger, shreds, and 2.3% salt mix after draining, dress altar sealing, and pickled fermented more than one month of normal temperature is standby.
Second step, brewed pickled radiss, 19% stalk is truncated the ternip cleaned and drain, and longitudinal direction is half-and-half cut open, dress altar compacting；
Pickled vegetable brine is prepared, i.e., (old salt solution is i.e. for many years to convert conjunction preparation with the old salt solution of pickled vegetable brine total amount 30% and 70% new salt solution
Sauerkraut salt solution, it is desirable to mouthfeel alkyd, free from extraneous odour, without going mouldy, pH value be 3.1-3.2；Its new salt solution cold boiling water, salt content
3%, sugar content 3%), the pickled vegetable brine that will prepare injection dish jar covers ternip, first-class altar lid, be placed in 22 DEG C of constant temperature-
In 26 DEG C of environment it is brewed fermentation 10-12 days, when ternip pH value reaches 3.1-3.2, pickled radiss.
3rd step, the garlic ginger spicy that will be pickled, drain after pickled radiss and 18% fermented soya bean mix, add 2.7% it is white
Sugar, 10% fermented glutinour rice, 2% monosodium glutamate, 3% perfumery oil, 6% fermented bean curd, 14% old salt solution, one reinstates pulper is made trailing plants
Foretell chutney, then through 80~90 DEG C pasteurize 10-15 minute, immediately it is filling as finished product.
Claims (4)
1. a kind of radish chutney, it is characterised in that：Its composition is by weight percentage, ternip 20%-30%, ginger 5%-
15%, Semen Bulbus Allii 5%-15%, bright red hot pepper 5%-15%, white sugar 2%-4%, fermented glutinour rice 2%-4%, salt 2.5%-3%, monosodium glutamate
1%-2%, beans sauce 20%-30%, perfumery oil 3%-7%, fermented bean curd 8%-12%；Three steps of its production technology point, the first step is pickled
Garlic ginger spicy, bright red hot pepper stalk is cleaned, Semen Bulbus Allii goes that clothing is cleaned, ginger is cleaned, and is shredded after draining, and salt mix, fills altar
Sealing, pickled fermented more than one month of normal temperature is standby；Second step, brewed pickled radiss, ternip stalk is truncated to clean drains, longitudinal direction
Half-and-half cut open, pickled vegetable brine is prepared in dress altar compacting, i.e., convert conjunction with the old salt solution of pickled vegetable brine total amount 30% and 70% new salt solution
Prepare, the pickled vegetable brine injection dish jar that will be prepared covers ternip, and first-class altar lid is placed in the environment of 22 DEG C -26 DEG C of constant temperature
In it is brewed fermentation 10-12 days, when ternip pH value reaches 3.1-3.2, pickled radiss；3rd step, the garlic ginger that will be pickled is peppery
Son, drain after pickled radiss and beans sauce mix, addition white sugar, fermented glutinour rice, monosodium glutamate, perfumery oil, fermented bean curd, one reinstates pulper is made radish
Chutney, then through 80~90 DEG C pasteurize 10-15 minutes, immediately it is filling be finished product.
2. radish chutney according to claim 1, it is characterised in that：Its composition is by weight percentage, ternip 24%,
Ginger 8%, Semen Bulbus Allii 9%, bright red hot pepper 10%, white sugar 3%, fermented glutinour rice 3%, salt 2.7%, monosodium glutamate 1.3%, beans sauce 24% is fragrant
Material oil 5%, fermented bean curd 10%.
3. a kind of radish chutney, it is characterised in that：Its composition is by weight percentage, ternip 18%-25%, ginger 5%-
15%, Semen Bulbus Allii 5%-15%, bright red hot pepper 5%-15%, white sugar 2%-4%, fermented glutinour rice 6%-10%, salt 2.3%-2.7%,
Monosodium glutamate 1%-2%, fermented soya bean 13%-18%, perfumery oil 3%-7%, fermented bean curd 6%-10%, old salt solution 10%-14%；Its production work
Skill point three steps, the first step pickles garlic ginger spicy, bright red hot pepper stalk is cleaned, Semen Bulbus Allii goes that clothing is cleaned, ginger is cleaned, and drains
After shred, and salt mix, dress altar sealing, pickled fermented more than one month of normal temperature is standby；Second step, brewed pickled radiss, by ternip
Stalk truncates to clean and drains, and longitudinal direction is half-and-half cut open, dress altar compacting, prepares pickled vegetable brine, i.e., old with pickled vegetable brine total amount 30%
Salt solution and 70% new salt solution are converted conjunction and are prepared, the pickled vegetable brine injection dish jar that will be prepared, and cover ternip, and first-class altar lid is put
Brewed fermentation 10-12 days in the environment of 22 DEG C -26 DEG C of constant temperature, when ternip pH value reaches 3.1-3.2, pickled radiss；The
Three steps, the garlic ginger spicy that will be pickled, drain after pickled radiss and fermented soya bean mix, add white sugar, fermented glutinour rice, monosodium glutamate, perfumery oil, corruption
Breast, old salt solution, one reinstates pulper is made radish chutney, then through 80~90 DEG C pasteurize 10-15 minute, it is immediately filling to be
It is finished product.
4. radish chutney according to claim 3, it is characterised in that：Its composition is by weight percentage, ternip 21%,
Ginger 7%, Semen Bulbus Allii 8%, bright red hot pepper 10%, white sugar 2.5%, fermented glutinour rice 8%, salt 2.5%, monosodium glutamate 1%, fermented soya bean 15% are fragrant
Material oil 4%, fermented bean curd 9%, old salt solution 12%.
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| CN103907901A (en) * | 2013-11-18 | 2014-07-09 | 苏州厦都贸易有限公司 | Instant chutney and preparation method thereof |
| CN104187523B (en) * | 2014-09-30 | 2016-05-04 | 四川菜花香食品有限公司 | A kind of fermented soya bean pickles and processing method thereof |
| CN107404917B (en) * | 2015-04-03 | 2021-06-25 | 雀巢产品有限公司 | Process for preparing a fermented food composition |
| CN107751950A (en) * | 2016-08-17 | 2018-03-06 | 陈梦慰 | A kind of thick chilli sauce |
| CN106260079A (en) * | 2016-08-26 | 2017-01-04 | 云南羊泉生物科技股份有限公司 | A kind of Pickles mold bean curd and preparation method thereof |
| CN106722797A (en) * | 2016-11-18 | 2017-05-31 | 贵州省民旺食品有限公司 | Flavor chilli sauce |
| CN106722813A (en) * | 2016-12-10 | 2017-05-31 | 成都鼎信致远科技有限公司 | A kind of pickled vegetable sauce and preparation method thereof |
| CN106616895A (en) * | 2017-01-18 | 2017-05-10 | 安徽鸡笼山食品有限公司 | Flavor mushroom sauce and preparation method thereof |
| CN107865396A (en) * | 2017-12-16 | 2018-04-03 | 永州市顺康生态农业发展有限公司 | It is a kind of to cook special thick chilli sauce of Dong'an chicken and preparation method thereof |
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| KR100695452B1 (en) * | 2006-06-08 | 2007-03-16 | 정정례 | Method for preparing white kimchi with spicy taste and the white kimchi with spicy taste prepared thereby |
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| CN102475257A (en) * | 2010-11-29 | 2012-05-30 | 魏孟兵 | Pickled vegetable sauce |
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|---|---|---|---|---|
| KR100695452B1 (en) * | 2006-06-08 | 2007-03-16 | 정정례 | Method for preparing white kimchi with spicy taste and the white kimchi with spicy taste prepared thereby |
| CN101438812A (en) * | 2007-11-21 | 2009-05-27 | 天津市鸿禄食品有限公司 | Carrot sweet thick chilli sauce |
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