CN103549335A

CN103549335A - Production method of preserved radish strips with thick chilli sauce

Info

Publication number: CN103549335A
Application number: CN201310536843.9A
Authority: CN
Inventors: 刘伟
Original assignee: 刘伟
Current assignee: Changsha Haina mountain villa Co., Ltd.
Priority date: 2013-11-04
Filing date: 2013-11-04
Publication date: 2014-02-05
Anticipated expiration: 2033-11-04
Also published as: CN103549335B

Abstract

The invention discloses a production method of preserved radish strips with thick chilli sauce. The production method comprises the steps of firstly, selecting fresh and full white radish without green skins and voids inside; secondly, washing and unpeeling the white radish and slicing the unpeeled white radish into strips with thickness of 5mm-10mm; thirdly, airing or baking the radish strips until the proportion of water is reduced to be 60%-80%; fourthly, selecting the edible fresh thick chilli sauce; fifthly, uniformly mixing the fresh thick chilli sauce and the radish strips in a weight ratio of 1:(8-12); sixthly, containing the mixture in a vessel which cannot release chemical substances; seventhly, preserving the vessel at 1-8 DEG C in a sealing manner; eighthly, inverting or rolling the vessel every four hours; ninthly, uncovering the vessel for 4min-6min every twelve hours and sealing; tenthly, repeating the seventh and eighth steps till no piquant radish smell is generated when the vessel is uncovered, thus obtaining the preserved radish strips with the thick chilli sauce successfully.

Description

A kind of preparation method of thick chilli sauce preserved radish strip

Technical field

The invention belongs to food processing field, relate to a kind of preparation method of thick chilli sauce preserved radish strip.

Background technology

Thick chilli sauce preserved radish strip is a kind of Hunan snack, by fresh chilli sauce and ternip bar, made, the thick chilli sauce preserved radish strip of selling in the market exists following several large defects 1. to use the seasonings length that extends the shelf life, but the thick chilli sauce preserved radish strip that this mode is worked it out is due to moisture water too, and mouthfeel is very poor; 2. use chemical agent to postpone the shelf-life, the thick chilli sauce radish that this method is made is difficult to embody the taste of thick chilli sauce radish self flavor substance, and due to water or too much oily, has affected the sharp and clear property of thick chilli sauce preserved radish strip.

Summary of the invention

The object of the invention is the defect existing for prior art, provide a kind of can long preservation, can not lose the thick chilli sauce preserved radish strip of the former flavor substance taste of thick chilli sauce and radish.

Its making step is 1. to choose full, inner without empty fresh white radish; 2. radish is washed to most peeling, and be cut into strip, its thickness is strict controlled between 5-10mm; 3. use the way of airing or baking, the moisture proportion of preserved radish strip is reduced to 60%-80%; 4. choose raw material and only have fresh chilli sauce thick chilli sauce and salt and edible; 5. fresh chilli sauce and preserved radish strip are evenly mixed than the weight ratio of 8-12 by 1; 6. use the vessel splendid attire mixture that can not discharge chemical substance; 7. vessel sealing is stored under 1-8 degree Celsius of environment; 8. every 4 hours, be inverted or the vessel that roll No. a time; 9. every 12 hours uncap 4-6 minute, then seal again; 10. repeating step 8 and step 9, if can't smell the pungent smell that radish has while uncapping, illustrate and be successful.

Further illustrate: what step 7 was mentioned can not discharge the vessel of chemical substance, comprises the changes such as glass, pottery, enamel

Learn stable in properties, be not easy to discharge the vessel of chemical substance, this is not contaminated in order to guarantee the rubbish preserved radish strip that the present invention produces.

Further illustrating: step 4 is chosen the thick chilli sauce that raw material only has capsicum and salt, is mainly peppery for what guarantee to make

The main flavor taste of soy preserved radish bar is uncovered, and guarantees the original flavor of thick chilli sauce preserved radish strip.

Further illustrate: step 2-3 by preserved radish strip THICKNESS CONTROL at 5-10mm, and by the reason that moisture proportion reduces to 60%-80%, be, through many experiments, to find that the preserved radish strip of this state is by the tasty speed of thick chilli sauce, absorb fully, and after making, be difficult for drying out.

Further illustrate: the preservation environment of the 1-8 of vessel degree Celsius, to study for a long period of time to test the result drawing, if temperature is too low, moisture in mixture may be frozen, if excess Temperature, ferments too fast, not only cause the flavor substance taste of finished product to reduce sharp and clear sense and also can decline, also likely producing alcohol affects taste.

Further illustrate: the effect of step 8 is to allow the juice of the full and uniform absorption fresh chilli sauce of preserved radish strip, and prior art does not have this step.

Further illustrate: the pungent smell that step 9 both can have radish is removed, whether successfully also can monitor making.

Special instruction: the pungent smell of radish and the smell of capsicum, taste is different, and experienced personnel can distinguish them.

Novelty of the present invention is: traditional food is used the preparation method of science, and step 1-7 draws optimum data through experimental verification; Step 8-10 is the not available step of prior art, has embodied novelty.

Practicality of the present invention is: the thick chilli sauce preserved radish strip that uses the present invention to make, and smell fragrance, mouthfeel is sharp and clear, and taste is even, very nice, is adapted to business promotion.

The specific embodiment

Embodiment one.

1. choose full, redgreen skin, inner without empty fresh white radish.

2. by radish peeling, and trailing plants is cut into strip, and its thickness is strict controlled between 5-10mm.

3. use the way of airing, the moisture proportion of preserved radish strip is reduced to 60%-80%.

4. choose raw material and only have fresh chilli sauce thick chilli sauce and salt and edible.

5. fresh chilli sauce and preserved radish strip are evenly mixed than the weight ratio of 8-12 by 1.

6. use the vessel splendid attire mixture that can not discharge chemical substance.

7. vessel sealing is stored under 1-8 degree Celsius of environment.

8. every 4 hours, be inverted or the vessel that roll No. a time.

9. every 12 hours uncap 4-6 minute, then seal again.

10. repeating step 7 and step 8, if can't smell the pungent smell that radish has while uncapping, illustrate and be successful.

11. use vacuum plastic bag packing to preserve the thick chilli sauce preserved radish strip being successful. ?

Claims

1. the preparation method of a thick chilli sauce preserved radish strip: its making step is 1. to choose full, redgreen skin, inner without empty fresh white radish; 2. radish is washed to most peeling, and be cut into strip, its thickness is strict controlled between 5-10mm; 3. use the way of airing or baking, the moisture proportion of preserved radish strip is reduced to 60%-80%; 4. choose raw material and only have fresh chilli sauce thick chilli sauce and salt and edible; 5. fresh chilli sauce and preserved radish strip are evenly mixed than the weight ratio of 8-12 by 1; 6. use the vessel splendid attire mixture that can not discharge chemical substance; 7. vessel sealing is stored under 1-8 degree Celsius of environment; 8. every 4 hours, be inverted or the vessel that roll No. a time; 9. every 12 hours uncap 4-6 minute, then seal again; 10. repeating step 7 and step 8, if can't smell the pungent smell that radish has while uncapping, illustrate and be successful.