CN103637130A - Low-salt sauced radish and preparation method thereof - Google Patents
Low-salt sauced radish and preparation method thereof Download PDFInfo
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- CN103637130A CN103637130A CN201310531258.XA CN201310531258A CN103637130A CN 103637130 A CN103637130 A CN 103637130A CN 201310531258 A CN201310531258 A CN 201310531258A CN 103637130 A CN103637130 A CN 103637130A
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- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000220259 Raphanus Species 0.000 title abstract description 12
- 235000015067 sauces Nutrition 0.000 claims abstract description 18
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 244000099147 Ananas comosus Species 0.000 claims abstract description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 7
- 244000189799 Asimina triloba Species 0.000 claims abstract description 7
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 7
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 7
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims abstract description 7
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims abstract description 7
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 7
- 235000009852 Cucurbita pepo Nutrition 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 240000007817 Olea europaea Species 0.000 claims abstract description 7
- 241000405414 Rehmannia Species 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 14
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 12
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 12
- 240000006365 Vitis vinifera Species 0.000 claims description 12
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 11
- 230000000996 additive effect Effects 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 8
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 241001375196 Brandisia Species 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 241000219112 Cucumis Species 0.000 claims description 6
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 6
- 241000096284 Gynochthodes officinalis Species 0.000 claims description 6
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims description 6
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims description 6
- 240000007164 Salvia officinalis Species 0.000 claims description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 6
- 210000002318 cardia Anatomy 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 244000160089 Crataegus cuneata Species 0.000 claims description 3
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 3
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 3
- 241000180649 Panax notoginseng Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims 2
- 244000147839 Zornia reticulata Species 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 6
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 244000276331 Citrus maxima Species 0.000 abstract 1
- 235000001759 Citrus maxima Nutrition 0.000 abstract 1
- 244000241257 Cucumis melo Species 0.000 abstract 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 abstract 1
- 241001417093 Moridae Species 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 7
- 241000522649 Zornia Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a low-salt sauced radish and a preparation method thereof. The low-salt sauced radish is prepared from white radish, cucurbita pepo, cantaloupe, honey dew melon, pineapple, pawpaw, green olive, apple, prepared rehmannia root, radix moridae officinalls, rhizoma cyperi, common cruculigo rhizome, shaddock peel, anise, bay leaf, fennel, cooking wine, low-sodium salt, white granulated sugar, soy sauce, sweet sauce made of fermented flour and the like. The low-salt sauced radish obtained by the preparation method maximally retains white radish nutrients, has moderate salinity and a pungency degree, has a crisp and tasty taste, has good toughness and can promote appetite and tonify spleen.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of pickles and preparation method thereof.
Background technology
Pickles are fresh vegetables to be carried out after salted to desalination, then with sweet fermented flour sauce, beans sauce, thick chilli sauce or soy sauce dipping, form, it has unique local flavor, sweet salty moderate, tender and crisp delicate fragrance, sauce taste are strong, contribute to digestion, can also regulate functions of intestines and stomach, deeply be subject to throughout the year liking of consumers in general.Due to improving constantly of living standard, people are also more and more higher to the requirement of eating, not only Well fed,well bred., more will eat good things, and eat healthyly.Not only comprising that traditional food is desired looks good, smell good and taste good, and under the rhythm of life of day by day accelerating, is easy to carry and preservation, also becomes one of requirement of current vegetable, particularly for the garnishes of auxiliary seasoning character.But because many fresh vegetables and fruits storage times are limited, can lose a large amount of nutriments again after making dry product, lose original local flavor and flavour, limit exploitation and commercial value.Fresh fruit of vegetables is made into pickles, has both met the requirement of instant edible, the problem of having avoided again fresh fruit of vegetables easily to rot.Pickles are fresh salty tasty and refreshing, and sauce taste is strong, retained the natural nutrition composition of vegetables and fruits, and convenient storage and edible, meet the demand of different crowd.The general taste of pickles or salted vegetables is heavier, contains a large amount of harmful nitrite, anticorrisive agent and pigments, can not eat more.At present, have on the market many curing foods to sell, but its nutrient composition content is low, and exists the shortcoming that taste is single, manufacturing cycle is long, especially manufacturing process to add anticorrisive agent etc., be ediblely too much unfavorable for that consumer's is healthy.
Summary of the invention
The object of the invention is to be to provide a kind of less salt soy preserved radish and preparation method thereof.
For addressing this problem, the technical solution used in the present invention is: less salt soy preserved radish is comprised of the raw material of following weight portion: ternip 200-210, cucurbita pepo 70-75, Hami melon 30-32, honey dew melon 15-16, pineapple 20-21, pawpaw 10-12, blue or green olive 8-10, apple 15-16, prepared rhizome of rehmannia 2-3, Morinda officinalis 1-2, rhizoma cyperi 2-3, thizoma curculiginis 1-2, pomelo peel 4-5, anistree 7-8, spiceleaf 3-4, fennel seeds 4-5, cooking wine 16-18, Cardia Salt 25-30, white granulated sugar 15-16, soy sauce 20-24, sweet fermented flour sauce 62-65, nourishing additive agent 4-5, water are appropriate.Wherein nutrition and health care additive is comprised of the raw material of following weight portion: charred FRUCTUS CRATAEGI 30-35, Zornia diphylla (Linn.) Pers 10-12, forestry greenstar root 2-3, grape pip 3-4, grape leaf 5-6, Chinese hawthorn seed powder 7-8, excellent careless 1-2, Hance Brandisia Herb 5-6, Radix Notoginseng powder 1-2, gynostemma pentaphylla 3-4, red sage root 10-12, water are appropriate.
Less salt soy preserved radish preparation process of the present invention is carried out according to the following steps:
(1) ternip, cucurbita pepo, Hami melon, honey dew melon, pineapple, pawpaw, blue or green olive, apple are got pulp, clean and cut little fourth, add Cardia Salt, cooking wine to pickle 2-4 days, twist the excessive moisture that desalts and steep, and must expect a;
(2) prepared rhizome of rehmannia, Morinda officinalis, rhizoma cyperi, thizoma curculiginis, pomelo peel, anise, spiceleaf, fennel seeds, add 5-8 times of water gaging and decoct 1-2 hour, filter to such an extent that leaching liquor is material b;
(3) material b mixes with white granulated sugar, soy sauce, sweet fermented flour sauce, must expect c;
(4) material is encased in cloth bag after evenly admixing nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2-3 time;
(5) after sauce 6-10 processed days, pull sub-bottle packaging out.
In addition, the preparation method of nutrition and health care additive is: by charred FRUCTUS CRATAEGI, Zornia diphylla (Linn.) Pers, forestry greenstar root, grape pip, grape leaf, rod rod grass, Hance Brandisia Herb, gynostemma pentaphylla, the red sage root, add suitable quantity of water decoction 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Beneficial effect of the present invention: utilize the less salt soy preserved radish that preparation method of the present invention processes at utmost to retain ternip nutritional labeling, peppery degree is moderately salted, tender and crisp tasty and refreshing, has chewiness, energy Appetizing spleen-tonifying, whets the appetite.
The specific embodiment
Less salt soy preserved radish, is comprised of the raw material of following weight portion (kg):
Ternip 200, cucurbita pepo 75, Hami melon 30, honey dew melon 15, pineapple 20, pawpaw 12, blue or green olive 10, apple 16, prepared rhizome of rehmannia 2, Morinda officinalis 1, rhizoma cyperi 3, thizoma curculiginis 1, pomelo peel 5, anistree 8, spiceleaf 4, fennel seeds 5, cooking wine 18, Cardia Salt 25, white granulated sugar 16, soy sauce 20, sweet fermented flour sauce 65, nourishing additive agent 5, water are appropriate.
Wherein nutrition and health care additive is comprised of the raw material of following weight portion (kg): charred FRUCTUS CRATAEGI 30, Zornia diphylla (Linn.) Pers 10, forestry greenstar root 3, grape pip 4, grape leaf 6, Chinese hawthorn seed powder 8, rod rod grass 2, Hance Brandisia Herb 6, Radix Notoginseng powder 2, gynostemma pentaphylla 4, the red sage root 12, water are appropriate.
Preparation method, comprises the steps:
(1) ternip, cucurbita pepo, Hami melon, honey dew melon, pineapple, pawpaw, blue or green olive, apple are got pulp, clean and cut little fourth, add Cardia Salt, cooking wine to pickle 2 days, twist the excessive moisture that desalts and steep, and must expect a;
(2) prepared rhizome of rehmannia, Morinda officinalis, rhizoma cyperi, thizoma curculiginis, pomelo peel, anise, spiceleaf, fennel seeds, add 8 times of water gagings and decoct 1 hour, filter to such an extent that leaching liquor is material b;
(3) material b mixes with white granulated sugar, soy sauce, sweet fermented flour sauce, must expect c;
(4) material is encased in cloth bag after evenly admixing nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2 times;
(5) sauce system was pulled out after 10 days, sub-bottle packaging.
In addition, the preparation method of nutrition and health care additive is: by charred FRUCTUS CRATAEGI, Zornia diphylla (Linn.) Pers, forestry greenstar root, grape pip, grape leaf, rod rod grass, Hance Brandisia Herb, gynostemma pentaphylla, the red sage root, add suitable quantity of water decoction 1 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 30 minutes, cooling, spraying is dried, and obtains.
Claims (3)
1. a less salt soy preserved radish, it is characterized in that, by the raw material of following weight portion, formed: ternip 200-210, cucurbita pepo 70-75, Hami melon 30-32, honey dew melon 15-16, pineapple 20-21, pawpaw 10-12, blue or green olive 8-10, apple 15-16, prepared rhizome of rehmannia 2-3, Morinda officinalis 1-2, rhizoma cyperi 2-3, thizoma curculiginis 1-2, pomelo peel 4-5, anistree 7-8, spiceleaf 3-4, fennel seeds 4-5, cooking wine 16-18, Cardia Salt 25-30, white granulated sugar 15-16, soy sauce 20-24, sweet fermented flour sauce 62-65, nourishing additive agent 4-5, water are appropriate.
2. according to the preparation method of the less salt soy preserved radish described in claim l, it is characterized in that: comprise the steps:
(1) ternip, cucurbita pepo, Hami melon, honey dew melon, pineapple, pawpaw, blue or green olive, apple are got pulp, clean and cut little fourth, add Cardia Salt, cooking wine to pickle 2-4 days, twist the excessive moisture that desalts and steep, and must expect a;
(2) prepared rhizome of rehmannia, Morinda officinalis, rhizoma cyperi, thizoma curculiginis, pomelo peel, anise, spiceleaf, fennel seeds, add 5-8 times of water gaging and decoct 1-2 hour, filter to such an extent that leaching liquor is material b;
(3) material b mixes with white granulated sugar, soy sauce, sweet fermented flour sauce, must expect c;
(4) material is encased in cloth bag after evenly admixing nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2-3 time;
(5) after sauce 6-10 processed days, pull sub-bottle packaging out.
3. according to the nutrition and health care additive described in claim l, it is characterized in that, by the raw material of following weight portion, made: charred FRUCTUS CRATAEGI 30-35, Zornia diphylla (Linn.) Pers 10-12, forestry greenstar root 2-3, grape pip 3-4, grape leaf 5-6, Chinese hawthorn seed powder 7-8, excellent careless 1-2, Hance Brandisia Herb 5-6, Radix Notoginseng powder 1-2, gynostemma pentaphylla 3-4, red sage root 10-12, water are appropriate; Preparation method is: by charred FRUCTUS CRATAEGI, Zornia diphylla (Linn.) Pers, forestry greenstar root, grape pip, grape leaf, rod rod grass, Hance Brandisia Herb, gynostemma pentaphylla, the red sage root, add suitable quantity of water decoction 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310531258.XA CN103637130A (en) | 2013-11-01 | 2013-11-01 | Low-salt sauced radish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310531258.XA CN103637130A (en) | 2013-11-01 | 2013-11-01 | Low-salt sauced radish and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637130A true CN103637130A (en) | 2014-03-19 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310531258.XA Pending CN103637130A (en) | 2013-11-01 | 2013-11-01 | Low-salt sauced radish and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637130A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799231A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Flavored sauce radish and pickling method thereof |
| CN105639544A (en) * | 2016-02-18 | 2016-06-08 | 王月娟 | Instant radishes with weight reducing and beauty maintaining efficacy |
| CN106107751A (en) * | 2016-06-29 | 2016-11-16 | 柳州沪桂食品有限公司 | A kind of health-care sauce Radix Raphani |
| CN106722554A (en) * | 2016-12-09 | 2017-05-31 | 昭平县科学技术指导站 | A kind of improved radish fourth and its processing method |
| CN107969662A (en) * | 2017-12-08 | 2018-05-01 | 周起行 | A kind of tender and crisp tasty and refreshing marinated ternip production method |
| CN107981283A (en) * | 2017-12-08 | 2018-05-04 | 周起行 | A kind of marinated radish preparation method full of nutrition |
-
2013
- 2013-11-01 CN CN201310531258.XA patent/CN103637130A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799231A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Flavored sauce radish and pickling method thereof |
| CN105639544A (en) * | 2016-02-18 | 2016-06-08 | 王月娟 | Instant radishes with weight reducing and beauty maintaining efficacy |
| CN106107751A (en) * | 2016-06-29 | 2016-11-16 | 柳州沪桂食品有限公司 | A kind of health-care sauce Radix Raphani |
| CN106722554A (en) * | 2016-12-09 | 2017-05-31 | 昭平县科学技术指导站 | A kind of improved radish fourth and its processing method |
| CN107969662A (en) * | 2017-12-08 | 2018-05-01 | 周起行 | A kind of tender and crisp tasty and refreshing marinated ternip production method |
| CN107981283A (en) * | 2017-12-08 | 2018-05-04 | 周起行 | A kind of marinated radish preparation method full of nutrition |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140319 |