CN104000148B - The working method of a kind of Radix Raphani - Google Patents
The working method of a kind of Radix Raphani Download PDFInfo
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- CN104000148B CN104000148B CN201410283203.6A CN201410283203A CN104000148B CN 104000148 B CN104000148 B CN 104000148B CN 201410283203 A CN201410283203 A CN 201410283203A CN 104000148 B CN104000148 B CN 104000148B
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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
- 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
Abstract
A working method for Radix Raphani, comprises cleaning of selecting materials, sofening treatment, stripping and slicing baking, soaks pickled, baking receipts taste, mixing, packaging sterilizing totally seven procedure; Its useful effect first whole radish has been carried out sofening treatment, the moisture in radish is flowed out in a large number, has vacated the space that can absorb pickling liquid, but remain the nutritive ingredient in radish simultaneously; Individual layer baking will be carried out after radish stripping and slicing again, make radish block inside vacate the space that can absorb pickling liquid further, and the nutritive ingredient of inside can not run off; Then soak in pickling liquid, the space in radish block is made fully to absorb pickling liquid, then put into baking room and carry out baking receipts taste, the taste material in pickling liquid is made fully to take in radish block inner, and then and flavoring for mixture, the Radix Raphani made like this is golden yellow color but also tender and crisp fresh perfume (or spice) not only, and nutritive ingredient is complete, local flavor gos deep into radish block inside, and taste is prolonged not to fall apart, and substantially increases color, smell and taste quality.
Description
Technical field
The invention belongs to technical field of agricultural product process, particularly the working method of a kind of Radix Raphani.
Background technology
China is large agricultural country, and agricultural-food kind is numerous, and output is big, and except a small amount of product is except this season is edible, major part slowly eats after needing storage. Once storage mismanagement will become bad, bring loss to grower, thus generally can not preserve after the agricultural-food that this season is edible are processed, to extend the shelf life, keep taste.
Radish is a kind of common agricultural-food, and its taste is pungent, eats prepared food raw. Radish, containing tori seed oil, amylase and robust fibre, has promoting digestion, whets the appetite, and accelerate gastrointestinal is wriggled and relieving cough and reducing sputum effect, it is possible to treatment or the multiple disease of assisting therapy are the good merchantable brands of dietotherapy.
In order to be preserved for a long time by radish, generally radish being made Radix Raphani, Radix Raphani is the tasty and refreshing pickles that go with rice that a lot of people likes, existing Radix Raphani is generally after being cut into inch strips by radish, drying or be brewed to the Radix Raphani of acid, some carries out pickling rear dewatered drying, makes Radix Raphani food.
Number of patent application 011073810 discloses the making method of a kind of dry fragrant radish and dry fragrant Radix Raphani, the method by by the radish salt system of flooding, chopping, soak again, clean, shred, endure with food flavouring again and be made into. Such method is soaked after chopping, is cleaned, and the nutritive ingredient in radish can be made seriously to run off, and also can lose the original local flavor of radish.
The patent No. 2008102371918 discloses a kind of Radix Raphani method for making food, the method be by radish slitting, air-dry, pickle, soak, press dewatering desalination, spice, then pack sterilization and make. Such method is pickled after slitting is air-dry, the nutritive ingredient in radish can be made to be attached to radish bar when air-dry inner, but the squeezing process after its immersion still can make the nutritive ingredient of radish bar inside and pickle taste seriously to run off, so not only lose the original local flavor of radish, also can reduce the mouthfeel pickling taste.
Summary of the invention
Technical problem to be solved by this invention is: for the deficiencies in the prior art, a kind of nutritive ingredient ensured in radish in complete processing whole process is adopted not run off, pickle the method that taste material does not also run off, to guarantee the original nutritive ingredient of Radix Raphani and to pickle interest sense, it is to increase the quality of Radix Raphani.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is the working method of a kind of Radix Raphani, comprise cleaning of selecting materials, sofening treatment, stripping and slicing baking, soak pickled, baking receipts taste, mixing, packaging sterilizing totally seven procedure, it is characterised in that concrete grammar is as follows.
(1) selecting materials cleaning: the white turnip selecting height above sea level 1600m above mountain region growth, selected shape rule, diameter are the fresh radish of 55-85mm, and radish surface cleaning is clean, and taking-up drains.
(2) sofening treatment: the white turnip after draining is put into weight concentration be 10% salt solution in soak 48-72 hour, the white turnip after being softened.
(3) stripping and slicing baking: the radish after softening is cut into bulk, strip or sheet, then evenly, individual layer be laid in Stainless Steel Disc without overlap, put into tray carriage and push away baking room, at 100 DEG C, toast 55-65 minute, obtain Radix Raphani just base block.
(4) soak pickled: according to weight part by the radish after baking just base block 2 parts put into pickling liquid 1 part and fully mix thoroughly, at 3-7 DEG C of temperature pickled 36-48 hour; Wherein pickling liquid be according to weight part by 25 parts, capsicum, 10 parts, Chinese prickly ash, anistree 10 parts, three how 5 parts, the folding basal part of the ear 10 parts, sweet fennel 5 parts, 5 parts, cassia bark, rhizoma zingiberis 10 parts, salt 30 parts, vegetables oil 30 parts and 2000 parts, water soaks 24 hours after mixing, boil with big fire again, then endure with little fire and boil, until total allowance is when being 1100-1300 part after moisture evaporation, flame-out cooling refilters gets liquid and obtains.
(5) taste is received in baking: taken out together with the pickling liquid not absorbed by the first base block of Radix Raphani after pickled, radish block is even, individual layer is laid in Stainless Steel Disc without overlap, put into tray carriage and push away baking room, at 60 DEG C, toast 110-130 minute, obtain Radix Raphani base block.
(6) mixing: the Radix Raphani base block after baking is received taste mixes according to the ratio that weight part ratio is 10:2 with food flavouring; Wherein food flavouring mixes by wild Chinese pepper 3 parts, roasted sesame 1 part, Fructus Zanthoxyli oil 1 part according to weight part.
(7) packaging sterilizing: Radix Raphani base block is loaded jointly together with food flavouring and carries out vacuum packaging in high temperature resistant plastics bag, sterilization 10 minutes in then at the temperature of 100 DEG C, then take out cooling, inspection warehouse-in, obtains Radix Raphani finished product.
The invention has the beneficial effects as follows and first whole radish has been carried out sofening treatment, the moisture in radish is flowed out in a large number, has vacated the space that can absorb pickling liquid, but remain the nutritive ingredient in radish simultaneously; Individual layer baking will be carried out after radish stripping and slicing again, make radish block inside vacate the space that can absorb pickling liquid further, and the nutritive ingredient of inside can not run off; Then soak in pickling liquid, the space in radish block is made fully to absorb pickling liquid, then put into baking room and carry out baking receipts taste, the taste material in pickling liquid is made fully to take in radish block inner, and then and flavoring for mixture, the Radix Raphani made like this is golden yellow color but also tender and crisp fresh perfume (or spice) not only, and nutritive ingredient is complete, local flavor gos deep into radish block inside, and taste is prolonged not to fall apart, and substantially increases color, smell and taste quality.
Embodiment
Below in conjunction with embodiment, the invention will be further described, and following examples are intended to the present invention instead of limitation of the invention further are described, it should not limit the scope of the invention with this.
Embodiment 1.
Selecting the white turnip of height above sea level 800m above mountain region growth, selected shape rule, diameter are the fresh radish of 55-85mm, and radish surface cleaning is clean, and taking-up drains; Then the radish after draining is put into weight concentration be 10% salt solution in soak 48 hours, carry out sofening treatment, the white turnip after being softened; Get softening after white turnip be cut into bulk, then evenly, individual layer be laid in Stainless Steel Disc without overlap, put into tray carriage and push away baking room, toast 55 minutes at 100 DEG C, obtain Radix Raphani just base block; Get Radix Raphani just base block 200kg put into pickling liquid 100kg and fully mix thoroughly, at 3 DEG C of temperature pickled 48 hours; Wherein pickling liquid be according to weight part by 25 parts, capsicum, 10 parts, Chinese prickly ash, anistree 10 parts, three how 5 parts, the folding basal part of the ear 10 parts, sweet fennel 5 parts, 5 parts, cassia bark, rhizoma zingiberis 10 parts, salt 30 parts, vegetables oil 30 parts and 2000 parts, water soaks 24 hours after mixing, boil with big fire again, then endure with little fire and boil, until total allowance is when being 1100 parts after moisture evaporation, flame-out cooling refilters gets liquid and obtains.
Then by the Radix Raphani after pickled just base block take out together with the pickling liquid not absorbed, by radish block evenly, individual layer be laid in Stainless Steel Disc without overlap, put into tray carriage and push away baking room, toast 110 minutes at 60 DEG C, obtain Radix Raphani base block; Get the Radix Raphani base block 200kg after baking receipts taste to mix with food flavouring 40kg; Then jointly being loaded together with food flavouring by Radix Raphani base block and carry out vacuum packaging in high temperature resistant plastics bag, sterilization 10 minutes in then at the temperature of 100 DEG C, then take out cooling, inspection warehouse-in, obtains Radix Raphani finished product; Wherein food flavouring mixes by wild Chinese pepper 3 parts, roasted sesame 1 part, Fructus Zanthoxyli oil 1 part according to weight part.
Embodiment 2.
Selecting the white turnip of height above sea level 800m above mountain region growth, selected shape rule, diameter are the fresh radish of 55-85mm, and radish surface cleaning is clean, and taking-up drains; Then the radish after draining is put into weight concentration be 10% salt solution in soak 60 hours, carry out sofening treatment, the white turnip after being softened; Get softening after white turnip be cut into strip, then evenly, individual layer be laid in Stainless Steel Disc without overlap, put into tray carriage and push away baking room, toast 60 minutes at 100 DEG C, obtain Radix Raphani just base block; Get Radix Raphani just base block 200kg put into pickling liquid 100kg and fully mix thoroughly, at 5 DEG C of temperature pickled 42 hours; Wherein pickling liquid be according to weight part by 25 parts, capsicum, 10 parts, Chinese prickly ash, anistree 10 parts, three how 5 parts, the folding basal part of the ear 10 parts, sweet fennel 5 parts, 5 parts, cassia bark, rhizoma zingiberis 10 parts, salt 30 parts, vegetables oil 30 parts and 2000 parts, water soaks 24 hours after mixing, boil with big fire again, then endure with little fire and boil, until total allowance is when being 1200 parts after moisture evaporation, flame-out cooling refilters gets liquid and obtains.
Then by the Radix Raphani after pickled just base block take out together with the pickling liquid not absorbed, by radish block evenly, individual layer be laid in Stainless Steel Disc without overlap, put into tray carriage and push away baking room, toast 120 minutes at 60 DEG C, obtain Radix Raphani base block; Get the Radix Raphani base block 200kg after baking receipts taste to mix with food flavouring 40kg; Then jointly being loaded together with food flavouring by Radix Raphani base block and carry out vacuum packaging in high temperature resistant plastics bag, sterilization 10 minutes in then at the temperature of 100 DEG C, then take out cooling, inspection warehouse-in, obtains Radix Raphani finished product;Wherein food flavouring mixes by wild Chinese pepper 3 parts, roasted sesame 1 part, Fructus Zanthoxyli oil 1 part according to weight part.
Embodiment 3.
Selecting the white turnip of height above sea level 800m above mountain region growth, selected shape rule, diameter are the fresh radish of 55-85mm, and radish surface cleaning is clean, and taking-up drains; Then the radish after draining is put into weight concentration be 10% salt solution in soak 72 hours, carry out sofening treatment, the white turnip after being softened; Get softening after white turnip be cut into sheet, then evenly, individual layer be laid in Stainless Steel Disc without overlap, put into tray carriage and push away baking room, toast 65 minutes at 100 DEG C, obtain Radix Raphani just base block; Get Radix Raphani just base block 200kg put into pickling liquid 100kg and fully mix thoroughly, at 7 DEG C of temperature pickled 36 hours; Wherein pickling liquid be according to weight part by 25 parts, capsicum, 10 parts, Chinese prickly ash, anistree 10 parts, three how 5 parts, the folding basal part of the ear 10 parts, sweet fennel 5 parts, 5 parts, cassia bark, rhizoma zingiberis 10 parts, salt 30 parts, vegetables oil 30 parts and 2000 parts, water soaks 24 hours after mixing, boil with big fire again, then endure with little fire and boil, until total allowance is when being 1300 parts after moisture evaporation, flame-out cooling refilters gets liquid and obtains.
Then by the Radix Raphani after pickled just base block take out together with the pickling liquid not absorbed, by radish block evenly, individual layer be laid in Stainless Steel Disc without overlap, put into tray carriage and push away baking room, toast 130 minutes at 60 DEG C, obtain Radix Raphani base block; Get the Radix Raphani base block 200kg after baking receipts taste to mix with food flavouring 40kg; Then jointly being loaded together with food flavouring by Radix Raphani base block and carry out vacuum packaging in high temperature resistant plastics bag, sterilization 10 minutes in then at the temperature of 100 DEG C, then take out cooling, inspection warehouse-in, obtains Radix Raphani finished product; Wherein food flavouring mixes by wild Chinese pepper 3 parts, roasted sesame 1 part, Fructus Zanthoxyli oil 1 part according to weight part.
Claims (1)
1. a working method for Radix Raphani, comprises cleaning of selecting materials, sofening treatment, stripping and slicing baking, soaks pickled, baking receipts taste, mixing, packaging sterilizing totally seven procedure, it is characterised in that concrete grammar is as follows:
(1) selecting materials cleaning: the white turnip selecting height above sea level 1600m above mountain region growth, selected shape rule, diameter are the fresh radish of 55-85mm, and radish surface cleaning is clean, and taking-up drains;
(2) sofening treatment: the white turnip after draining is put into weight concentration be 10% salt solution in soak 48-72 hour, the white turnip after being softened;
(3) stripping and slicing baking: the radish after softening is cut into bulk, strip or sheet, then evenly, individual layer be laid in Stainless Steel Disc without overlap, put into tray carriage and push away baking room, at 100 DEG C, toast 55-65 minute, obtain Radix Raphani just base block;
(4) soak pickled: according to weight part by the radish after baking just base block 2 parts put into pickling liquid 1 part and fully mix thoroughly, at 3-7 DEG C of temperature pickled 36-48 hour; Wherein pickling liquid be according to weight part by 25 parts, capsicum, 10 parts, Chinese prickly ash, anistree 10 parts, three how 5 parts, the folding basal part of the ear 10 parts, sweet fennel 5 parts, 5 parts, cassia bark, rhizoma zingiberis 10 parts, salt 30 parts, vegetables oil 30 parts and 2000 parts, water soaks 24 hours after mixing, boil with big fire again, then endure with little fire and boil, until total allowance is when being 1100-1300 part after moisture evaporation, flame-out cooling refilters gets liquid and obtains;
(5) taste is received in baking: taken out together with the pickling liquid not absorbed by the first base block of Radix Raphani after pickled, radish block is even, individual layer is laid in Stainless Steel Disc without overlap, put into tray carriage and push away baking room, at 60 DEG C, toast 110-130 minute, obtain Radix Raphani base block;
(6) mixing: the Radix Raphani base block after baking is received taste mixes according to the ratio that weight part ratio is 10:2 with food flavouring; Wherein food flavouring mixes by wild Chinese pepper 3 parts, roasted sesame 1 part, Fructus Zanthoxyli oil 1 part according to weight part;
(7) packaging sterilizing: Radix Raphani base block is loaded jointly together with food flavouring and carries out vacuum packaging in high temperature resistant plastics bag, sterilization 10 minutes in then at the temperature of 100 DEG C, then take out cooling, inspection warehouse-in, obtains Radix Raphani finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410283203.6A CN104000148B (en) | 2014-06-24 | 2014-06-24 | The working method of a kind of Radix Raphani |
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| CN201410283203.6A CN104000148B (en) | 2014-06-24 | 2014-06-24 | The working method of a kind of Radix Raphani |
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| CN104000148B true CN104000148B (en) | 2016-06-08 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905191A (en) * | 2015-05-25 | 2015-09-16 | 江西省农业科学院 | Low-salt flavored dried radish preparation method |
| CN104905294A (en) * | 2015-05-26 | 2015-09-16 | 重庆市蓬江食品有限公司 | Pickled chilli chicken giblets with Tujia flavor |
| CN104886514A (en) * | 2015-06-26 | 2015-09-09 | 重庆綦丰农产品开发有限责任公司 | Preparation method for dehydrated flavored dried turnips |
| CN106213349A (en) * | 2016-07-27 | 2016-12-14 | 左招霞 | The processing method of fresh kidney beans |
| CN106262297A (en) * | 2016-08-24 | 2017-01-04 | 梁相斌 | A kind of Radix Raphani food-processing method |
| CN107259452A (en) * | 2017-07-02 | 2017-10-20 | 阜阳市雪伟食品有限公司 | A kind of dried radish food-processing method |
| CN107736593A (en) * | 2017-11-01 | 2018-02-27 | 张千兵 | A kind of leaf mustard root |
| CN109170677A (en) * | 2018-10-15 | 2019-01-11 | 云和县卜卜头农业有限公司 | Turnip grain production method |
| CN110074362A (en) * | 2019-05-08 | 2019-08-02 | 江苏金陵食品科技有限公司 | One seed shrimp seed dried radish and its processing method |
| CN112075605A (en) * | 2020-09-08 | 2020-12-15 | 广东都市菜族农业科技有限公司 | Processing method of dried turnip with effects of regulating qi and reducing phlegm |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1087912C (en) * | 1998-05-16 | 2002-07-24 | 昆明市金海莲水产食品厂 | Dried sliced carrot product and its preparing method |
| CN1279840C (en) * | 2005-06-23 | 2006-10-18 | 上海交通大学 | Production method for dried radish with plum taste |
| CN101822353B (en) * | 2009-12-07 | 2012-05-30 | 湛江市新科食品有限公司 | Radish deep processing method |
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