CN104256462A - Processing technology of sugar soak radish - Google Patents
Processing technology of sugar soak radish Download PDFInfo
- Publication number
- CN104256462A CN104256462A CN201410554582.8A CN201410554582A CN104256462A CN 104256462 A CN104256462 A CN 104256462A CN 201410554582 A CN201410554582 A CN 201410554582A CN 104256462 A CN104256462 A CN 104256462A
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- China
- Prior art keywords
- radish
- sugaring
- sugar
- processing technology
- soak
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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)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a processing technology of sugar soak radish. The processing technology comprises the following steps: (1), selecting materials; (2), cleaning and preparing materials; (3), carrying out preliminary salting and juice-removing; (4), carrying out sugar soaking. The processing technology of the sugar soak radish, provided by the invention, is unique, the sugar soak radish taste good, the operation is simple, any corrosion remover is not added, and the sugar soak radish is an ideal sugar soaked product. After material selecting, cleaning, material preparing, preliminary salting and juice-removing, and sugar curing, the sugar soak radish is bright in color and tastes fresh and sweet and crisp and tender.
Description
Technical field
The invention belongs to food technology field, the present invention relates to a kind of manufacture craft of food, particularly the processing technology of a kind of sugaring radish.
Background technology
Radish has multiple dish and uses and medical value.As the saying goes, " winter eats the radish summer and eats ginger, health of ensuring public security throughout the year ".Point out in Compendium of Material Medica " radish root leaf all can be given birth to, can be ripe, can the marshland full of water weeds, can sauce, can be cured, is have interests person most in vegetables ".Ternip rich in nutrition content and balanced, it contains abundant glucose, fructose, sucrose, several amino acids and mineral matter.In addition, containing various enzymes such as amylase, glycosides enzyme, oxidizing ferment, peroxidase, catalases in ternip, there is stronger catalytic action, can make other material that special activation occurs, even Carcinogenic Nitrosamines can be divided and take off.Often eat radish and can strengthen immunity of organisms, and the growth of energy inhibition cancer cell, to anti-cancer, anticancer significant.Pickling radish is one of traditional food of liking of our people, for a long time, pickle radish and meet living standards of urban and rural residents needs, supplement vegetables not enough aspect in dull season to play an important role, particularly pickling radish not only can seasoning, and have aid digestion, disappear greasy, adjust the effects such as spleen stomach invigorating, the dark favor by domestic and international market.
Radish is organized tender and crisp careful, and meat is plump, is suitable for making sugaring raw material.But radish water content is up to 95%, the shortcoming of often shrinkage in a organized way.Have a strong impact on image product and mouthfeel, following process difficulty is larger.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, the processing technology of a kind of sugaring radish is provided, make the shrinkage of finished product inorganization, nondiscolouring, smooth in taste, good springiness.
The technical scheme that the present invention realizes object is:
A processing technology for sugaring radish, comprises the steps:
(1) select materials: choose fresh Radish, ensure non-rot, the chaff heart, damage by worms;
(2) clean, get the raw materials ready: after washing the Radish raw material after choosing off earth, dirt, stay tassel 5-7 centimetre, drop into concentration be 10% limewash soak 8-14 hour, take out, clear water rinses;
(3) just salt down de-juice: be stacked in from level to level by whole radish after cleaning, sterilization and be covered with in the food pail of film, in laminating process, each layer radish all sprinkles salt, fold the radish plastic film seal completely and lay plank and pressure stone above, after 24h-30h, the radish layer of upper and lower position carries out turning displacement position, still plastic film seal lay plank and pressure stone above above radish layer now after folded full, stone weight is now 2/3 of stone weight before this, take out after continuing 24h, dress basket; Clean, dry rear preparation sugaring;
(4) sugaring: be the sucrose solution of 40% prior to compound concentration in cylinder, get preceding working procedure cleaning, dry rear radish and be cut into long about 10cm, the bar shaped of wide 1.5 ~ 1.7cm and radish base, with water rinse, pour pre-configured containing in the cylinder of the sucrose solution of 40% after drying into and flood 20-30 hour, then radish base is moved in pot together with liquid glucose, first be heated to boil with big fire, then moderate heat infusion is used, treat that sugar concentration reaches 60%-70%, taking-up radish base moves in cylinder and floods 7-10 days together with liquid glucose, again liquid glucose is moved in pot together with radish base afterwards, slow fire boils, pull out, segment after draining sugar liquid, packaging.
And, whole radish draw materials as the Radish of getting green mark certification, be eachly about 21 ~ 28cm, size is even.
And, also can add the sweet fermented flour sauce that liquid quality fraction is 0.03-0.05% in the sucrose solution of the preparation 40% configured in described sugaring process, the liquor of 0.02-0.06%, the Chinese anise of 0.2-0.3%, the turmeric of 0.1-0.2%.
Advantage of the present invention and beneficial effect are: present invention process is unique, and tasty, simple to operate, not adding any anticorrisive agent, is a kind of desirable salted vegetables goods.By by Radish after select materials, clean, get the raw materials ready, just salt down de-juice, sugaring product color light, mouthfeel is fresh and sweet tender and crisp.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
If no special instructions, the reagent used in the present invention is conventional reagent; If no special instructions, the method used is conventional method.
In the present invention if no special requirements, the percentage used is mass percent.
Embodiment 1: the processing technology of a kind of sugaring radish, comprises the steps:
(1) select materials: choose the Radish getting green mark certification, be eachly about 21 ~ 28cm, size is even, ensures non-rot, the chaff heart, damages by worms;
(2) clean, get the raw materials ready: after washing the Radish raw material after choosing off earth, dirt, stay tassel 6 centimetres, the limewash dropping into 10% soaks 11 hours, and take out, clear water rinses;
(3) just salt down de-juice: be stacked in from level to level by whole radish after cleaning, sterilization and be covered with in the food pail of film, in laminating process, each layer radish all sprinkles salt, fold the radish plastic film seal completely and lay plank and pressure stone above, after 24h-30h, the radish layer of upper and lower position carries out turning displacement position, still plastic film seal lay plank and pressure stone above above radish layer now after folded full, stone weight is now 2/3 of stone weight before this, take out after continuing 24h, dress basket; Clean, dry rear preparation sugaring.
(4) sugaring: be the sucrose solution of 40% prior to compound concentration in cylinder, then add the sweet fermented flour sauce that liquid quality fraction is 0.04%, the liquor of 0.04%, the Chinese anise of 0.3%, the turmeric of 0.2%; Get preceding working procedure cleaning, dry rear radish and be cut into long about 10cm, the bar shaped of wide 1.5 ~ 1.7cm and radish base, with water rinse, dry after pour into pre-configured containing 40% sucrose solution cylinder in dipping 24 hours, then radish base is moved in pot together with liquid glucose, first be heated to boil with big fire, then moderate heat infusion is used, treat that sugar concentration reaches 65%, taking-up radish base moves in cylinder and floods 8 days together with liquid glucose, again liquid glucose is moved in pot together with radish base afterwards, slow fire boils, pull out, carry out as required after draining sugar liquid cutting, packing.
Claims (3)
1. a processing technology for sugaring radish, is characterized in that: comprise the steps:
(1) select materials: choose fresh Radish, ensure non-rot, the chaff heart, damage by worms;
(2) clean, get the raw materials ready: after washing the Radish raw material after choosing off earth, dirt, stay tassel 5-7 centimetre, drop into concentration be 10% limewash soak 8-14 hour, take out, clear water rinses;
(3) just salt down de-juice: be stacked in from level to level by whole radish after cleaning, sterilization and be covered with in the food pail of film, in laminating process, each layer radish all sprinkles salt, fold the radish plastic film seal completely and lay plank and pressure stone above, after 24h-30h, the radish layer of upper and lower position carries out turning displacement position, still plastic film seal lay plank and pressure stone above above radish layer now after folded full, stone weight is now 2/3 of stone weight before this, take out after continuing 24h, dress basket; Clean, dry rear preparation sugaring;
(4) sugaring: be the sucrose solution of 40% prior to compound concentration in cylinder, get preceding working procedure cleaning, dry rear radish and be cut into long about 10cm, the bar shaped of wide 1.5 ~ 1.7cm and radish base, with water rinse, pour pre-configured containing in the cylinder of the sucrose solution of 40% after drying into and flood 20-30 hour, then radish base is moved in pot together with liquid glucose, first be heated to boil with big fire, then moderate heat infusion is used, treat that sugar concentration reaches 60%-70%, taking-up radish base moves in cylinder and floods 7-10 days together with liquid glucose, again liquid glucose is moved in pot together with radish base afterwards, slow fire boils, pull out, segment after draining sugar liquid, packaging.
2. the processing technology of a kind of sugaring radish according to claim 1, is characterized in that: whole radish draw materials as the Radish getting green mark certification, be eachly about 21 ~ 28cm, size is even.
3. the processing technology of a kind of sugaring radish according to claim 1, it is characterized in that: the compound concentration configured in described sugaring process is also can add the sweet fermented flour sauce that liquid quality fraction is 0.03-0.05% in the sucrose solution of 40%, the liquor of 0.02-0.06%, the Chinese anise of 0.2-0.3%, the turmeric of 0.1-0.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410554582.8A CN104256462A (en) | 2014-10-17 | 2014-10-17 | Processing technology of sugar soak radish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410554582.8A CN104256462A (en) | 2014-10-17 | 2014-10-17 | Processing technology of sugar soak radish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256462A true CN104256462A (en) | 2015-01-07 |
Family
ID=52148148
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410554582.8A Pending CN104256462A (en) | 2014-10-17 | 2014-10-17 | Processing technology of sugar soak radish |
Country Status (1)
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| CN (1) | CN104256462A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410799A (en) * | 2015-12-31 | 2016-03-23 | 青岛恒孚食品有限公司 | Radish sugaring processing technology |
| CN107668606A (en) * | 2017-10-23 | 2018-02-09 | 铜陵市天屏山调味品厂 | A kind of preparation method of sweet and sour radish |
| CN108464470A (en) * | 2018-04-09 | 2018-08-31 | 重庆城市后院农业开发有限公司 | A kind of processing method of pickled radish |
-
2014
- 2014-10-17 CN CN201410554582.8A patent/CN104256462A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410799A (en) * | 2015-12-31 | 2016-03-23 | 青岛恒孚食品有限公司 | Radish sugaring processing technology |
| CN107668606A (en) * | 2017-10-23 | 2018-02-09 | 铜陵市天屏山调味品厂 | A kind of preparation method of sweet and sour radish |
| CN108464470A (en) * | 2018-04-09 | 2018-08-31 | 重庆城市后院农业开发有限公司 | A kind of processing method of pickled radish |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150107 |