CN104365976A - Processing method of preserved turnip - Google Patents

Processing method of preserved turnip Download PDF

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Publication number
CN104365976A
CN104365976A CN201410691769.2A CN201410691769A CN104365976A CN 104365976 A CN104365976 A CN 104365976A CN 201410691769 A CN201410691769 A CN 201410691769A CN 104365976 A CN104365976 A CN 104365976A
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China
Prior art keywords
root
mustard
processing
turnip
minutes
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Pending
Application number
CN201410691769.2A
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Chinese (zh)
Inventor
赵慧
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赵慧
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Priority to CN201410691769.2A priority Critical patent/CN104365976A/en
Publication of CN104365976A publication Critical patent/CN104365976A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a processing method of preserved turnip, and belongs to the field of food processing. The processing method is characterized by comprising the following processing technological steps sequentially: processing raw materials, shredding, boiling in sugar, drying and packaging. The processing method disclosed by the invention has the following beneficial effects: the finished product is crisp and delicious in taste, pleasant in sweetness and sourness, and has special faint scent and crisp flavor of the turnip as well as abundant nutrition; the product, which contains a great amount of dietary fiber and ascorbic acid, is not only capable of promoting appetite and helping digestion, but also capable of promoting metabolism of a human body; and the preserved turnip has obvious functions of clearing away heat and toxic materials, resisting bacteria and relieving swelling, warming spleen and stomach, and refreshing, and is an environment-friendly, healthy, economical and practical appetizing food.

Description

The processing method of root-mustard dried meat
Technical field
The present invention relates to a kind of processing method of food, especially relate to the processing method of root-mustard dried meat.
Background technology
Root-mustard, also known as turnip, being a mutation of leaf mustard, is root-mustard, often rear edible for pickling.Root-mustard contains abundant food fiber, colonic peristalsis can be promoted, prevent constipation, and reduce carcinogen concentration by dilution toxin, thus play the effect of removing toxic substances anti-cancer, material also containing a kind of glucosinolate, can produce volatile oil of mustard after hydrolysis, has the effect promoting to digest and assimilate.Root-mustard has a kind of special fresh fragrance taste, can improve a poor appetite, help digest, all right clearing heat and detoxicating, antibacterial detumescence, anti-infective and the prophylactic generation of energy, the toxicity of anti-bacteria toxin, promotes wound healing, root-mustard energy promoting urination and removing dampness, promotes body water, electrolyte balance.Because it is hot in nature, therefore also can warm up stomach by warm spleen.It contains a large amount of ascorbic acid, is active very strong reducing substances, participates in the oxidation-reduction process that body is important, can increase oxygen content in brain, excite brain to the utilization of oxygen, have the effect of arousing brain, raising spirit, relieving fatigue.
Root-mustard is storage tolerance not, usually pickle rear edible, and economic benefit is low, for being processed into the comprehensive utilization that root-mustard dried meat can realize root-mustard, instant, and being convenient to store, improving its economic worth, simultaneously also for the deep processing of root-mustard provides a new way.
Summary of the invention
The object of the invention is to solve root-mustard not storage endurance, the problem that economic benefit is low, provides a kind of preparation method of root-mustard dried meat, simultaneously also for the deep processing of root-mustard provides a new way.
The present invention solves the technical scheme that its technical problem takes:
The processing method of root-mustard dried meat, is characterized in that, Feedstock treating → slitting → candy → dry → be packaged as processing process, and concrete operation step is:
(1) Feedstock treating: root-mustard is cleaned up, by stainless steel knife excision root and blue or green head part, be cut into again long 3cm, wide 1.5cm, thick 0.8cm rectangular, put into limewash and soak 6-7 hour, with clear water rinsing 4-6 time after taking out, each 40 minutes, then pour in boiling water and boil 35 minutes, use clean water 1-2 hour again, pull out drain for subsequent use;
(2) candy: appropriate water is poured in pot, divide and add fructose 5 times, be separated by 25 minutes at every turn, after liquid glucose boils, put into root-mustard bar, add a little maltol and lemon extract, then use slow fire boiling instead, to do until liquid glucose is concentrated, and cease fire when root-mustard is hardening and pull out;
(3) dry: the root-mustard dried meat pulled out is sent in 65 DEG C of drying rooms and dries;
(4) pack: after packing with polybag film food bag, be finished product.
Beneficial effect: products taste of the present invention is fresh and crisp, moderately sour and sweet, has the distinctive delicate fragrance of root-mustard and tender and crisp local flavor, nutritious; This product contains a large amount of dietary fibres and ascorbic acid, not only can improve a poor appetite, help digest, can also promote the metabolism of human body, having effect of significantly clearing heat and detoxicating, antibacterial detumescence, warm taste and arousing brain, raising spirit, is a kind of green health, economical and practical appetizing cuisines.
Detailed description of the invention
Embodiment 1 :
The processing method of root-mustard dried meat, concrete operation step is:
(1) Feedstock treating: root-mustard is cleaned up, by stainless steel knife excision root and blue or green head part, be cut into again long 6.5cm, wide 3 cm, thick 1.2cm rectangular, put into limewash and soak 8-9 hour, with clear water rinsing 5-7 time after taking out, each 60 minutes, then pour in boiling water and boil 45 minutes, use clean water 3-4 hour again, pull out drain for subsequent use;
(2) candy: appropriate water is poured in pot, divide and add sucrose 5 times, be separated by 32 minutes at every turn, after liquid glucose boils, put into root-mustard bar, add a little lemon syrup and honey, then use slow fire boiling instead, to do until liquid glucose is concentrated, and cease fire when root-mustard is hardening and pull out;
(3) dry: the root-mustard dried meat pulled out is sent in 75 DEG C of drying rooms and dries;
(4) pack: after packing with polybag film food bag, be finished product.
Embodiment 2 :
The processing method of root-mustard dried meat, concrete operation step is:
(1) Feedstock treating: root-mustard is cleaned up, by stainless steel knife excision root and blue or green head part, be cut into again long 5cm, wide 2cm, thick 1.5cm rectangular, put into limewash and soak 3-5 hour, with clear water rinsing 8 times after taking out, each 35 minutes, then pour in boiling water and boil 20 minutes, use clean water again 50 minutes, pull out drain for subsequent use;
(2) candy: appropriate water is poured in pot, divide and add protein sugar 5 times, be separated by 40 minutes at every turn, after liquid glucose boils, put into root-mustard bar, add a little Radix Glycyrrhizae and maltose, then use slow fire boiling instead, will do until liquid glucose is concentrated, cease fire when root-mustard is hardening and pull out;
(3) dry: the root-mustard dried meat pulled out is sent in 78 DEG C of drying rooms and dries;
(4) pack: after packing with polybag film food bag, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. the processing method of root-mustard dried meat, is characterized in that, adopt the processing process of Feedstock treating → slitting → candy → oven dry → packaging, concrete operation step is:
(1) Feedstock treating: root-mustard is cleaned up, by stainless steel knife excision root and blue or green head part, be cut into again long 3cm, wide 1.5cm, thick 0.8cm rectangular, put into limewash and soak 6-7 hour, with clear water rinsing 4-6 time after taking out, each 40 minutes, then pour in boiling water and boil 35 minutes, use clean water 1-2 hour again, pull out drain for subsequent use;
(2) candy: appropriate water is poured in pot, divide and add fructose 5 times, be separated by 25 minutes at every turn, after liquid glucose boils, put into root-mustard bar, add a little maltol and lemon extract, then use slow fire boiling instead, to do until liquid glucose is concentrated, and cease fire when root-mustard is hardening and pull out;
(3) dry: the root-mustard dried meat pulled out is sent in 65 DEG C of drying rooms and dries;
(4) pack: after packing with polybag film food bag, be finished product.
CN201410691769.2A 2014-11-27 2014-11-27 Processing method of preserved turnip Pending CN104365976A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410691769.2A CN104365976A (en) 2014-11-27 2014-11-27 Processing method of preserved turnip

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410691769.2A CN104365976A (en) 2014-11-27 2014-11-27 Processing method of preserved turnip

Publications (1)

Publication Number Publication Date
CN104365976A true CN104365976A (en) 2015-02-25

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105053462A (en) * 2015-08-09 2015-11-18 胡世龙 Flavored preserved celery processing method
CN105053464A (en) * 2015-08-09 2015-11-18 胡世龙 Production method of health-care preserved turnip
CN105230909A (en) * 2015-10-23 2016-01-13 曾庆明 Processing method of preserved peaches
CN105941805A (en) * 2016-05-27 2016-09-21 朱广双 Making method of health-care preserved endive

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1077352A (en) * 1992-04-16 1993-10-20 李仁娟 Preserved eggplant production process
CN2353167Y (en) * 1998-09-15 1999-12-15 贾昌太 Multi-flavour preserved fruit-vegetable
CN1969649A (en) * 2006-12-08 2007-05-30 付东升 Low-sugar preserved bitter gourd and preparation method thereof
CN101720841A (en) * 2008-10-14 2010-06-09 高锋 Method for producing nutritional preserved celery
CN103005314A (en) * 2012-11-27 2013-04-03 张勇 Preparation method of dried vegetable slice
CN103005316A (en) * 2012-11-27 2013-04-03 张勇 Composite preserved vegetable and preparation method thereof
CN103478375A (en) * 2013-08-23 2014-01-01 宁夏天瑞产业集团现代农业有限公司 Preparation method of preserved Chinese cabbage

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1077352A (en) * 1992-04-16 1993-10-20 李仁娟 Preserved eggplant production process
CN2353167Y (en) * 1998-09-15 1999-12-15 贾昌太 Multi-flavour preserved fruit-vegetable
CN1969649A (en) * 2006-12-08 2007-05-30 付东升 Low-sugar preserved bitter gourd and preparation method thereof
CN101720841A (en) * 2008-10-14 2010-06-09 高锋 Method for producing nutritional preserved celery
CN103005314A (en) * 2012-11-27 2013-04-03 张勇 Preparation method of dried vegetable slice
CN103005316A (en) * 2012-11-27 2013-04-03 张勇 Composite preserved vegetable and preparation method thereof
CN103478375A (en) * 2013-08-23 2014-01-01 宁夏天瑞产业集团现代农业有限公司 Preparation method of preserved Chinese cabbage

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
董淑炎,等: "《小食品生产加工7步赢利-蔬菜卷》", 31 January 2009 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105053462A (en) * 2015-08-09 2015-11-18 胡世龙 Flavored preserved celery processing method
CN105053464A (en) * 2015-08-09 2015-11-18 胡世龙 Production method of health-care preserved turnip
CN105230909A (en) * 2015-10-23 2016-01-13 曾庆明 Processing method of preserved peaches
CN105941805A (en) * 2016-05-27 2016-09-21 朱广双 Making method of health-care preserved endive

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Application publication date: 20150225