CN103876082A - Method for producing green soybean-dried turnip - Google Patents
Method for producing green soybean-dried turnip Download PDFInfo
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- CN103876082A CN103876082A CN201410135295.3A CN201410135295A CN103876082A CN 103876082 A CN103876082 A CN 103876082A CN 201410135295 A CN201410135295 A CN 201410135295A CN 103876082 A CN103876082 A CN 103876082A
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a method for producing green soybean-dried turnip instant food. The method comprises the steps of sun-drying turnips, salting and foaming, trimming, segmenting, panning and soaking, soaking, rinsing and cooking green soybeans, then, flavoring ingredients, packaging, sterilizing and boxing, wherein the salinity is controlled to 7-8 degrees during salting and foaming; the salinity is controlled to 5-6 degrees during panning and soaking; the ingredients including 36-48 parts of salted turnips, 34-46 parts of cooked green soybeans, 10-13 parts of monosodium glutamate, 0.8-1.2 parts of lemon yellow, 2.5-3.5 parts of vegetable oil, 0.8-1.2 parts of aspartame and 0.8-1.5 parts of spices are uniformly stirred. The spices are prepared through uniformly mixing the ingredients including 1 part of old ginger powder, 1 part of illicium verum powder, 1 part of rhizoma kaempferiae powder, 1 part of pepper powder, 1 part of cassia bark powder and 1 part of liquorice powder. According to the method, the adopted ginseng turnips, which are small in shape and fresh and tender in texture, are adopted as raw materials and show hot and spicy characteristics and low-salinity flavor through ingredient flavoring, so that the food is adaptable to the taste of relatively-numerous eaters of relatively-vast districts and is ready to eat after bag opening.
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 green soya bean dried radish ready-to-eat food.
Background technology
The ready-to-eat food of vegetable-pickling class is various in style, because region difference, taste are different, the 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. in the past, though liked by the masses, still cannot meet the requirement of numerous eaters in vast scope.Manyly pickle class vegetables manufacturing enterprise to make great efforts research and development taste original and can meet as far as possible the instant vegetable new varieties of more numerous eaters hobby in more vast scope, to enrich people's food resource, meet people's dietary requirements.
Summary of the invention
The object of this invention is to provide a kind of production method of green soya bean dried radish, the green soya bean dried radish perfume (or spice) of being produced by the method, peppery, less salt, bright characteristic, meets the more numerous eaters' of more vast scope taste.
The technical scheme that technical solution problem of the present invention is taked is: a kind of production method of green soya bean dried radish, processing step is: selected tiny fresh radish, through fully drying, salt adding foaming, arrange and remove the base of a fruit, root, blackspot and impurity, be cut into strip and block, eluriate immersion and naturally drain to obtain pickled radish stick; Selected first-class green soya bean, through soaking rinsing, boiling 40min must boil green soya bean; Then the seasoning of preparing burden, packaging, sterilizing and vanning, is characterized in that:
Salt adding foaming: salinity is controlled at 7 ~ 8 degree;
Eluriate and soak: salinity is controlled at 5 ~ 6 degree;
Batching seasoning: in mass parts, 36 ~ 48 parts of pickled radish, boil 34 ~ 46 parts, green soya bean, 10 ~ 13 parts of monosodium glutamates, 0.8 ~ 1.2 part of lemon yellow, 2.5 ~ 3.5 parts of vegetable oil, 0.8 ~ 1.2 part of Aspartame, 0.8 ~ 1.5 part of spice, separately adds appropriate capsicum section, stirs through mixer.
Packaging: adopt vacuum packing machine packaging, vacuum 0.06MPa ~ 0.08MPa, 120 ~ 130 DEG C of sealing temperatures, sealing time 5 ~ 10s;
Sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 85 ~ 90 DEG C.
Preferred as one, described spice is: in mass parts, how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mixes.
Radish of the present invention, form is petite, and quality is fresh and tender, and people claims ginseng radish.
In the present invention, batching seasoning step is crucial, through the green soya bean of the selected radish of pickling and processing and boiling, by batching seasoning, shows fragrant peppery characteristic especially, and less salt local flavor, adapts to compared with the more numerous eaters' of wide geographic area taste, and instant bagged.
Detailed description of the invention
Below by embodiment, the present invention is further illustrated.
Embodiment 1:
(1) selected tiny fresh radish, through fully drying, salt adding foaming, salinity is controlled at 8 degree, arranges and removes the base of a fruit, root, blackspot and impurity, is cut into strip and block, eluriates and soaks, and salinity is controlled at 6 degree, naturally drains, and about 40min of time, makes pickled radish stick;
(2) selected first-class green soya bean, through soaking rinsing, boiling 40min, makes and boils green soya bean;
(3) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(4) the seasoning of preparing burden: in mass parts, 42 parts of pickled radish sticks, boil 40 parts, green soya bean, 12 parts of monosodium glutamates, 1 part of lemon yellow, 3 parts of vegetable oil, 1 part of Aspartame, 1 part of spice, separately adds appropriate ginger slice and capsicum section, stirs through mixer;
(5) packaging: adopt vacuum packing machine packaging, vacuum 0.07MPa, 125 DEG C of sealing temperatures, sealing time 8s;
(6) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 88 DEG C;
(7) vanning.
Embodiment 2:
(1) selected tiny fresh radish, through fully drying, salt adding foaming, salinity is controlled at 8 degree, arranges and removes the base of a fruit, root, blackspot and impurity, is cut into strip and block, eluriates and soaks, and salinity is controlled at 5 degree, naturally drains, and about 30min of time, makes pickled radish stick;
(2) selected first-class green soya bean, through soaking rinsing, boiling 40min, makes and boils green soya bean;
(3) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(4) the seasoning of preparing burden: in mass parts, 48 parts of pickled radish sticks, boil 34 parts, green soya bean, 13 parts of monosodium glutamates, 0.8 part of lemon yellow, 2 parts of vegetable oil, 1.2 parts of Aspartames, 1 part of spice, separately adds appropriate ginger slice and capsicum section, stirs through mixer;
(5) packaging: adopt vacuum packing machine packaging, vacuum 0.06MPa, 130 DEG C of sealing temperatures, sealing time 5s;
(6) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 90 DEG C;
(7) vanning.
Embodiment 3:
(1) selected tiny fresh radish, through fully drying, salt adding foaming, salinity is controlled at 7 degree, arranges and removes the base of a fruit, root, blackspot and impurity, is cut into strip and block, eluriates and soaks, and salinity is controlled at 5 degree, naturally drains, and about 1h of time, makes pickled radish stick;
(2) selected first-class green soya bean, through soaking rinsing, boiling 40min, makes and boils green soya bean;
(3) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(4) the seasoning of preparing burden: in mass parts, 36 parts of pickled radish sticks, boil 46 parts, green soya bean, 12.7 parts of monosodium glutamates, 1 part of lemon yellow, 2.5 parts of vegetable oil, 1 part of Aspartame, 0.8 part of spice, separately adds appropriate ginger slice and capsicum section, stirs through mixer;
(5) packaging: adopt vacuum packing machine packaging, vacuum 0.06MPa, 130 DEG C of sealing temperatures, sealing time 8s;
(6) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 90 DEG C;
(7) vanning.
Embodiment 4:
(1) selected tiny fresh radish, through fully drying, salt adding foaming, salinity is controlled at 7 degree, arranges and removes the base of a fruit, root, blackspot and impurity, is cut into strip and block, eluriates and soaks, and salinity is controlled at 6 degree, naturally drains, and about 40min of time, makes pickled radish stick;
(2) selected first-class green soya bean, through soaking rinsing, boiling 40min, makes and boils green soya bean;
(3) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(4) the seasoning of preparing burden: in mass parts, 42 parts of pickled radish sticks, boil 42 parts, green soya bean, 10 parts of monosodium glutamates, 1.2 parts of lemon yellows, 2.5 parts of vegetable oil, 0.8 part of Aspartame, 1.5 parts of spices, separately add appropriate ginger slice and capsicum section, stir through mixer;
(5) packaging: adopt vacuum packing machine packaging, vacuum 0.08MPa, 120 DEG C of sealing temperatures, sealing time 10s;
(6) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 88 DEG C;
(7) vanning.
Embodiment 5:
(1) selected tiny fresh radish, through fully drying, salt adding foaming, salinity is controlled at 7 degree, arranges and removes the base of a fruit, root, blackspot and impurity, is cut into strip and block, eluriates and soaks, and salinity is controlled at 5 degree, naturally drains, and about 1h of time, makes pickled radish stick;
(2) selected first-class green soya bean, through soaking rinsing, boiling 40min, makes and boils green soya bean;
(3) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(4) the seasoning of preparing burden: in mass parts, 42 parts of pickled radish sticks, boil 40 parts, green soya bean, 12 parts of monosodium glutamates, 1 part of lemon yellow, 3.5 parts of vegetable oil, 1 part of Aspartame, 1.5 parts of spices, separately add appropriate ginger slice and capsicum section, stir through mixer;
(5) packaging: adopt vacuum packing machine packaging, vacuum 0.06MPa, 130 DEG C of sealing temperatures, sealing time 8s;
(6) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 85 DEG C;
(7) vanning.
Claims (2)
1. a production method for green soya bean dried radish, processing step is: selected tiny fresh radish, through fully drying, salt adding foaming, arranges and removes the base of a fruit, root, blackspot and impurity, is cut into strip and block, eluriates immersion and naturally drains to obtain pickled radish stick; Selected first-class green soya bean, through soaking rinsing, boiling 40min must boil green soya bean; Then the seasoning of preparing burden, packaging, sterilizing and vanning, is characterized in that:
Salt adding foaming: salinity is controlled at 7 ~ 8 degree;
Eluriate and soak: salinity is controlled at 5 ~ 6 degree;
Batching seasoning: in mass parts, 36 ~ 48 parts of pickled radish, 34 ~ 46 parts, salt marsh green soya bean, 10 ~ 13 parts of monosodium glutamates, 0.8 ~ 1.2 part of lemon yellow, 2.5 ~ 3.5 parts of vegetable oil, 0.8 ~ 1.2 part of Aspartame, 0.8 ~ 1.5 part of spice, separately adds appropriate capsicum section, stirs through mixer;
Packaging: adopt vacuum packing machine packaging, vacuum 0.06MPa ~ 0.08MPa, 120 ~ 130 DEG C of sealing temperatures, sealing time 5 ~ 10s;
Sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 85 ~ 90 DEG C.
2. the production method of the fragrant hot food of a kind of green soy bean according to claim 1, is characterized in that: described spice is: in mass parts, how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mixes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410135295.3A CN103876082A (en) | 2014-04-04 | 2014-04-04 | Method for producing green soybean-dried turnip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410135295.3A CN103876082A (en) | 2014-04-04 | 2014-04-04 | Method for producing green soybean-dried turnip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103876082A true CN103876082A (en) | 2014-06-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410135295.3A Pending CN103876082A (en) | 2014-04-04 | 2014-04-04 | Method for producing green soybean-dried turnip |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394587A (en) * | 2015-11-20 | 2016-03-16 | 石台县小菜一碟农产品有限公司 | Bagged instant green beans and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088395A (en) * | 2007-06-27 | 2007-12-19 | 浙江大学 | Process of producing dried radish slices containing natural iodine |
| CN101444288A (en) * | 2008-12-22 | 2009-06-03 | 重庆市郑胖子农产品开发有限公司 | Method for processing dried radish |
| CN101731545A (en) * | 2008-11-26 | 2010-06-16 | 孙宁振 | Method for making special spicy and hot dried turnips |
| CN102871086A (en) * | 2012-10-23 | 2013-01-16 | 大连施普雷特智能车库有限公司 | Spicy dried turnip and making method thereof |
-
2014
- 2014-04-04 CN CN201410135295.3A patent/CN103876082A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088395A (en) * | 2007-06-27 | 2007-12-19 | 浙江大学 | Process of producing dried radish slices containing natural iodine |
| CN101731545A (en) * | 2008-11-26 | 2010-06-16 | 孙宁振 | Method for making special spicy and hot dried turnips |
| CN101444288A (en) * | 2008-12-22 | 2009-06-03 | 重庆市郑胖子农产品开发有限公司 | Method for processing dried radish |
| CN102871086A (en) * | 2012-10-23 | 2013-01-16 | 大连施普雷特智能车库有限公司 | Spicy dried turnip and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 段明月等: "《灶旁边看边做营养素食》", 31 January 2011, article "萝卜干炒青豆" * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394587A (en) * | 2015-11-20 | 2016-03-16 | 石台县小菜一碟农产品有限公司 | Bagged instant green beans and preparation method thereof |
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Application publication date: 20140625 |