CN104041777B - A kind of sauce spiced turnips and processing technology thereof - Google Patents
A kind of sauce spiced turnips and processing technology thereof Download PDFInfo
- Publication number
- CN104041777B CN104041777B CN201410287838.3A CN201410287838A CN104041777B CN 104041777 B CN104041777 B CN 104041777B CN 201410287838 A CN201410287838 A CN 201410287838A CN 104041777 B CN104041777 B CN 104041777B
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- sauce
- parts
- turnips
- retaining agent
- spiced
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of sauce spiced turnips, make component and comprise following raw material by weight: root-mustard 60 ~ 80 parts, salt 8 ~ 11 parts, 18 ~ 25 parts, soy sauce, pepper powder 0.2 ~ 0.8 part, sweet fermented flour sauce 15 ~ 20 parts, crispness retaining agent 2.2 ~ 3.1 parts.The invention also discloses the processing technology of this sauce spiced turnips.The present invention is for traditional handicraft, and the present invention, by adding special crispness retaining agent, can make the brittleness that finished product keeps good, and sauce technique keeps certain freshness and good mouthfeel.
Description
Technical field
The present invention relates to a kind of cure foods, be specifically related to a kind of sauce spiced turnips and processing technology thereof.
Background technology
Peckled turnip is Jiangsu Province Han nationality characteristic pickles, and Yangzhou pickles famous-object is fresh and sweet delicious, obstructs crisp good to eat.But existing sauce spiced turnips pickles the mouthfeel doing to lose radish original sauce delicious and crisp mouth for a long time.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of maintenance brittleness sauce spiced turnips and processing technology thereof.
Technical scheme: for achieving the above object, a kind of sauce spiced turnips provided by the invention, makes component and comprises following raw material by weight: root-mustard 60 ~ 80 parts, salt 8 ~ 11 parts, 18 ~ 25 parts, soy sauce, pepper powder 0.2 ~ 0.8 part, sweet fermented flour sauce 15 ~ 20 parts, crispness retaining agent 2.2 ~ 3.1 parts.
Preferably, described crispness retaining agent comprises following component by weight: cold grinding lemon oil 0.5 ~ 2 part, natrium citricum 0.5 ~ 2 part, Sodium Benzoate 0.5 ~ 2 part, and concentration is 12 ~ 15 parts, calcium chloride, the konjaku flour 6 ~ 9 parts of 0.05%.
Above-mentioned sauce spiced turnips processing technology, comprises the following steps:
(1) raw material takes: take corresponding material component by heavy part;
(2) salted: radish to be cleaned and puts into the cylinder that salts down, put salt, salted 20 ~ 40 days, make salty base;
(3) protect crisp process: by crispness retaining agent with water according to weight ratio 1:(20 ~ 28) mix after evenly put into the cylinder that salts down of step (2), by sealing placement 4 ~ 7 days;
(4) sauce system: the soy sauce prepared and sweet fermented flour sauce are poured into and salt down in cylinder, dipped, keeps stir once every day, sauce system 3 ~ 5 days;
(5) finished product packing: drain sauce liquid after being picked up by dish pickled for halogen, is distributed in little altar, carries out sterilizing.
Beneficial effect: the present invention is for traditional handicraft, and the present invention, by adding special crispness retaining agent, can make the brittleness that finished product keeps good, and sauce technique keeps certain freshness and good mouthfeel.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
embodiment 1:
A kind of sauce spiced turnips, make component and comprise following raw material by weight: root-mustard 80 parts, salt 11 parts, 25 parts, soy sauce, sweet fermented flour sauce 30 parts, pepper powder 0.2 part, crispness retaining agent 3.1 parts, described crispness retaining agent comprises following component by weight: cold grinding lemon oil 2 parts, natrium citricum 2 parts, Sodium Benzoate 2 parts, and concentration is 12 parts, calcium chloride, the konjaku flour 6 parts of 0.05%; Crispness retaining agent mixes.
Above-mentioned sauce spiced turnips processing technology, comprises the following steps:
(1) raw material takes: take corresponding material component by heavy part;
(2) salted: root-mustard to be cleaned and puts into the cylinder that salts down, put salt, salted 20 ~ 40 days, make salty base;
(3) crisp process is protected: the cylinder that salts down evenly putting into step (2) after being mixed according to weight ratio 1:28 with water by crispness retaining agent, by sealing placement 4 ~ 7 days;
(4) sauce system: the soy sauce prepared, pepper powder and sweet fermented flour sauce are poured into and salt down in cylinder, dipped, keeps stir once every day, sauce system 3 ~ 5 days;
(5) finished product packing: drain sauce liquid after being picked up by dish pickled for halogen, is distributed in little altar, carries out sterilizing.
embodiment 2:
A kind of sauce spiced turnips, makes component and comprises following raw material by weight: root-mustard 60 parts, salt 8 parts, 18 parts, soy sauce, sweet fermented flour sauce 15 parts, pepper powder 0.2 part, crispness retaining agent 2.2 parts.Described crispness retaining agent comprises following component by weight: cold grinding lemon oil 0.5 part, natrium citricum 0.5 part, Sodium Benzoate 0.5 part, and concentration is 15 parts, calcium chloride, the konjaku flour 9 parts of 0.05%.
Above-mentioned sauce spiced turnips processing technology, comprises the following steps:
(1) raw material takes: take corresponding material component by heavy part;
(2) salted: root-mustard to be cleaned and puts into the cylinder that salts down, put salt, salted 20 ~ 40 days, make salty base;
(3) crisp process is protected: the cylinder that salts down evenly putting into step (2) after being mixed according to weight ratio 1:20 with water by crispness retaining agent, by sealing placement 4 ~ 7 days;
(4) sauce system: the soy sauce prepared, pepper powder and sweet fermented flour sauce are poured into and salt down in cylinder, dipped, keeps stir once every day, sauce system 3 ~ 5 days;
(5) finished product packing: drain sauce liquid after being picked up by dish pickled for halogen, is distributed in little altar, carries out sterilizing.
embodiment 3:
A kind of sauce spiced turnips, make component and comprise following raw material by weight: root-mustard 75 parts, salt 9 parts, 22 parts, soy sauce, sweet fermented flour sauce 18 parts, pepper powder 0.5 part, crispness retaining agent 2.8 parts, described crispness retaining agent comprises following component by weight: cold grinding lemon oil 1.5 parts, natrium citricum 1.5 parts, Sodium Benzoate 1.5 parts, and concentration is 13 parts, calcium chloride, the konjaku flour 8 parts of 0.05%.
Above-mentioned sauce spiced turnips processing technology, comprises the following steps:
(1) raw material takes: take corresponding material component by heavy part;
(2) salted: root-mustard to be cleaned and puts into the cylinder that salts down, put salt, salted 20 ~ 40 days, make salty base;
(3) crisp process is protected: the cylinder that salts down evenly putting into step (2) after being mixed according to weight ratio 1:22 with water by crispness retaining agent, by sealing placement 4 ~ 7 days;
(4) sauce system: the soy sauce prepared, pepper powder and sweet fermented flour sauce are poured into and salt down in cylinder, dipped, keeps stir once every day, sauce system 3 ~ 5 days;
(5) finished product packing: drain sauce liquid after the dish salted down by halogen picks up, is distributed in little altar, carries out sterilizing.
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (2)
1. a sauce spiced turnips, is characterized in that: make component and comprise following raw material by weight: root-mustard 60 ~ 80 parts, salt 8 ~ 11 parts, 18 ~ 25 parts, soy sauce, pepper powder 0.2 ~ 0.8 part, sweet fermented flour sauce 15 ~ 20 parts, crispness retaining agent 2.2 ~ 3.1 parts; Described crispness retaining agent comprises following component by weight: cold grinding lemon oil 0.5 ~ 2 part, natrium citricum 0.5 ~ 2 part, Sodium Benzoate 0.5 ~ 2 part, and concentration is 12 ~ 15 parts, calcium chloride, the konjaku flour 6 ~ 9 parts of 0.05%.
2. a sauce spiced turnips processing technology according to claim 1, is characterized in that: comprise the following steps:
(1) raw material takes: take corresponding material component by heavy part;
(2) salted: root-mustard to be cleaned and puts into the cylinder that salts down, put salt, salted 20 ~ 40 days, make salty base;
(3) crisp process is protected: the cylinder that salts down evenly putting into step (2) after being mixed according to weight ratio 1:20 ~ 28 with water by crispness retaining agent, sealing placement 4 ~ 7 days;
(4) sauce system: the soy sauce prepared, pepper powder and sweet fermented flour sauce are poured into and salt down in cylinder, dipped, keeps stir once every day, sauce system 3 ~ 5 days;
(5) finished product packing: drain sauce liquid after the dish after halogen is pickled picks up, is distributed in little altar, carries out sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410287838.3A CN104041777B (en) | 2014-06-25 | 2014-06-25 | A kind of sauce spiced turnips and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410287838.3A CN104041777B (en) | 2014-06-25 | 2014-06-25 | A kind of sauce spiced turnips and processing technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104041777A CN104041777A (en) | 2014-09-17 |
| CN104041777B true CN104041777B (en) | 2016-01-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410287838.3A Expired - Fee Related CN104041777B (en) | 2014-06-25 | 2014-06-25 | A kind of sauce spiced turnips and processing technology thereof |
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| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101091527A (en) * | 2006-06-23 | 2007-12-26 | 王林 | Method for preparing dish of fresh root mustard |
| CN101091538A (en) * | 2006-06-23 | 2007-12-26 | 高明继 | Method for preparing dish of root mustard with dragon's beards |
| CN102028163A (en) * | 2010-11-30 | 2011-04-27 | 朝阳昊诚食品有限公司 | Mustard leaf pickle and production method thereof |
| CN103461917A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Making method of pickled mustard root |
-
2014
- 2014-06-25 CN CN201410287838.3A patent/CN104041777B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101091527A (en) * | 2006-06-23 | 2007-12-26 | 王林 | Method for preparing dish of fresh root mustard |
| CN101091538A (en) * | 2006-06-23 | 2007-12-26 | 高明继 | Method for preparing dish of root mustard with dragon's beards |
| CN102028163A (en) * | 2010-11-30 | 2011-04-27 | 朝阳昊诚食品有限公司 | Mustard leaf pickle and production method thereof |
| CN103461917A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Making method of pickled mustard root |
Non-Patent Citations (1)
| Title |
|---|
| 酱腌菜的脆性变化及保脆措施;苏青海等;《四川食品工业科技》;19950815(第3期);第29页左栏第7-8行，第32页右栏第5-6行 * |
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| Publication number | Publication date |
|---|---|
| CN104041777A (en) | 2014-09-17 |
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