CN104621515A - Preparation method of crisp and tasty preserved radish food - Google Patents

Abstract

The invention discloses a preparation method of a crisp and tasty preserved radish food. The preparation method comprises the following steps: (1) selecting raw materials; (2) pickling the following radish raw materials in percentage by weight: 85%-87% of radish and 13%-15% of edible salt; and (3) preserving crisp and tasty preserved radish, which comprises the following raw materials in percentage by weight: 60%-70% of radish, 7.0%-10.26% of clean water, 13%-15% of white granulated sugar, 4%-5% of garlic, 2%-3% of glacial acetic acid, 2%-3% of soybean sauce, 1%-2% of 50-degree white spirit, 0.5%-1% of fresh old pepper, 0.4%-0.6% of sodium cyclamate, 0.02%-0.03% of potassium sorbate, 0.02%-0.03% of sodium benzoate and 0.06%-0.08% of sodium diacetate, weighing, stirring evenly, preserving for 2-3 hours, bagging or bottling, and sealing, so as to form the finished product. The crisp and tasty preserved radish food prepared by the method is low in salt content, delicious, crisp, tasty, spicy, hot and delicious, can be stored at room temperature for 10 months, and is a healthy snack food. The method for preparing the crisp and tasty preserved radish food prepared by the invention is scientific, reasonable in formula and low in production cost, and has relatively high economic benefits and social benefits.

Description

A kind of preparation method of sharp and clear radish dried meat food

Technical field

The present invention relates to a kind of preparation method of sharp and clear radish dried meat food.

Background technology

Radish salination product are of long standing and well established in China's history, because its color is various, have again strong local characteristic, are non-staple food important in people's daily life always.But also there are some urgent problems at present in industry development process: (one) adopts traditional radish salination method, be drying with airing mostly or be highly saltedly made as master, belong to extensive processing, technique falls behind, and technology is coarse; (2) the radish salination product aging of product, collaborative serious, easy variable color, harmful microorganism, additive easily exceed standard; (3) product salinity is high, and brittleness is low, and the shelf-life is short, sells radius little.Therefore, the present invention adopts less salt hygrometric state to exempt from thermal sterilization production technology, transformation and upgrade traditional handicraft, does not develop that salt content is low, mouthfeel is sharp and clear, local flavor is graceful, long shelf-life, easy to change, can the novel radish dried meat of less salt sold of long-distance transportation.Still there is no the novel sharp and clear radish dried meat product of less salt in the market.

Summary of the invention

An object of the present invention is the preparation method studying a kind of sharp and clear radish dried meat food, radish dried meat salt content is low, mouthfeel is sharp and clear, local flavor is graceful, long shelf-life, is a kind of instant bagged novel leisure food.

The object of the invention is to be achieved by the following technical programs:

A preparation method for sharp and clear radish dried meat food, is completed by following processing step:

(1) selection of raw material: the growth selection phase is 80-85 days, the fresh radish without disease and pest is raw material;

(2) the pickling of radish raw material: step (1) radish is cleaned up, by weight percentage: radish 85-87%, salt 13-15%, a small amount of one deck salt is sprinkled bottom pickled container, then press one deck radish one deck salt, directly pickled to container 4/5 place only, the salt of residue 30% is spread on top layer, apply pressure on top layer with weight to accelerate dehydration again, through 50-60 days, pickle, can be used for processing;

(3) clean, tail of decaptitating, cutting: step (2) is pickled radish and pulls out, clean, decaptitate, truncate, radish is cut into the sheet that 2-3mmm is thick, with clean clear water desalination to 5-6%, for subsequent use;

(4) by weight percentage: radish 60-70%, clear water 7.0-10.26%, white granulated sugar 13-15%, garlic 4-5%, glacial acetic acid 2-3%, soy sauce 2-3%, 50 degree of white wine 1-2%, fresh shrewd and ruthless green pepper 0.5-1%, honey element 0.4-0.6%, potassium sorbate 0.02-0.03%, Sodium Benzoate 0.02-0.03%, sodium Diacetate 0.06-0.08%, mix thoroughly after weighing, pickled 2-3 hour, pack or bottle, sealing, is finished product.

The sharp and clear radish dried meat salt content that the inventive method obtains is low, good to eat sharp and clear, and having perfume (or spice), peppery, delicate flavour, can preserve 10 months under normal temperature, is a kind of healthy snack food.The present invention prepares the methodological science of sharp and clear radish dried meat, and rationally, production cost is low, has larger economic benefit and social benefit for formula.

Detailed description of the invention

The experimental technique used in following embodiment if no special instructions, is conventional method.

Material used in following embodiment, reagent etc., if no special instructions, all can obtain from commercial channels.

Following salt, white granulated sugar, glacial acetic acid, honey element, potassium sorbate, Sodium Benzoate, sodium Diacetate are food-grade.

The preparation of embodiment 1, sharp and clear radish dried meat food

One, the preparation of sharp and clear radish dried meat food

(1) selection of raw material: the growth selection phase is 80-85 days, the fresh radish without disease and pest is raw material;

(2) the pickling of radish raw material: step (1) radish is cleaned up, by weight percentage: radish 87%, salt 13%, a small amount of one deck salt is sprinkled bottom pickled container, then press one deck radish one deck salt, directly pickled to container 4/5 place only, the salt of residue 30% is spread on top layer, apply pressure on top layer with weight to accelerate dehydration again, through 50-60 days, pickle, can be used for processing;

(3) clean, tail of decaptitating, cutting: step (2) is pickled radish and pulls out, clean, decaptitate, truncate, radish is cut into the sheet that 2-3mmm is thick, with clean clear water desalination to 5-6%, for subsequent use;

(4) by weight percentage: radish 60%, clear water 10.26%, white granulated sugar 15%, garlic 5%, glacial acetic acid 3%, soy sauce 3%, 50 degree of white wine 2%, fresh shrewd and ruthless green pepper 1%, honey element 0.6%, potassium sorbate 0.03%, Sodium Benzoate 0.03%, sodium Diacetate 0.08%, mix thoroughly after weighing, pickled 2-3 hour, pack or bottle, sealing, is finished product.

Two, the Quality Detection of sharp and clear radish dried meat food

1, organoleptic examination: divided by sample in white enamel tray, in the environment of bright and clear, free from extraneous odour, with the naked eye directly observes color and luster, form and impurity, smells its smell, taste flavour.

Result is as shown in table 1.

Table 1, organoleptic detection

project	requirement
		color and luster	have the due color and luster of this product, color and luster is substantially even
flavour and smell	there is the due flavour of this kind and smell, free from extraneous odour
		proterties	bulk, sheet, strip or the due shape of this kind.Various shape, thickness, size are basically identical, and chip is few
impurity	without the visible exogenous impurity of naked eyes

2, physical and chemical index detects

Physical and chemical index detection method is as follows:

Moisture: specify to perform by GB/T 5009.3.

Sodium chloride: specify to perform by GB/T 12457.

Honey element: specify to perform by GB/T 5009.28.

Total arsenic: perform by GB/T5009.11 regulation.

Plumbous: to perform by the regulation of GB/T5009.12.

Potassium sorbate: perform by GB/T5009.29 regulation.

Sodium Benzoate: perform by GB/T5009.29 regulation.

Sodium Diacetate: specify to perform by GB/T 23383.

Result is as shown in table 2.

Table 2 physical and chemical index

Project	Result
		Moisture, g/100g	75
Salt (in sodium chloride), g/100g	6
		Honey element, g/ ㎏	0.1
Total arsenic (in As), mg/kg	<0.5
		Plumbous (in Pb), mg/kg	Do not detect
Potassium sorbate (in sorbic acid), g/ ㎏	0.1
		Sodium Benzoate (in benzoic acid), g/ ㎏	0.1
Sodium Diacetate, g/ ㎏	0.5

3, microbiological indicator:

Detection method is as follows:

Total plate count: perform by GB/T4789.2 regulation.

Coliform: perform by GB/T4789.3 regulation.

Pathogenic bacteria: perform by GB/T4789.4, GB/T4789.5, GB/T4789.10, GB/T4789.15 regulation.

Result is as shown in table 3.

Table 3, microorganism detection result

Project	Result
		Total plate count, CFU/g	500
Coliform, MPN/100g	<30
		Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus)	Do not detect

The preparation of embodiment 2, sharp and clear radish dried meat food

Preparation method is with substantially identical described in embodiment 1, and different is as follows:

1) curing formula of radish raw material: by weight percentage: radish 86%, salt 14%;

2) the pickled formula of sharp and clear radish dried meat: by weight percentage: radish 70%, clear water 7.0%, white granulated sugar 13%, garlic 4%, glacial acetic acid 2%, soy sauce 2%, 50 degree of white wine 1%, fresh shrewd and ruthless green pepper 0.5%, honey element 0.4%, potassium sorbate 0.02%, Sodium Benzoate 0.02%, sodium Diacetate 0.06%.

Without significant difference described in the quality of the sharp and clear radish dried meat food obtained in the present embodiment 2 and embodiment 1.

The preparation of embodiment 3, sharp and clear radish dried meat food

Preparation method is with substantially identical described in embodiment 1, and different is as follows:

1) curing formula of radish raw material: by weight percentage: radish 85%, salt 15%;

2) the pickled formula of sharp and clear radish dried meat: by weight percentage: radish 65%, clear water 8.58%, white granulated sugar 14%, garlic 5%, glacial acetic acid 2%, soy sauce 3%, 50 degree of white wine 1%, fresh shrewd and ruthless green pepper 0.8%, honey element 0.5%, potassium sorbate 0.02%, Sodium Benzoate 0.03%, sodium Diacetate 0.07%.

Without significant difference described in the quality of the sharp and clear radish dried meat food obtained in the present embodiment 3 and embodiment 1.

Also radish can be cut into the difformities such as thread, strip to be prepared.

Said method also can be used for other fruits and vegetables cure foods, as root-mustard, leaf mustard, pimple dish.

Claims (1)

1. a preparation method for sharp and clear radish dried meat food, is characterized in that:

(1) selection of raw material: the growth selection phase is 80-85 days, the fresh radish without disease and pest is raw material;

(2) the pickling of radish raw material: step (1) radish is cleaned up, by weight percentage: radish 85-87%, salt 13-17%, a small amount of one deck salt is sprinkled bottom pickled container, then press one deck radish one deck salt, directly pickled to container 4/5 place only, the salt of residue 30% is spread on top layer, apply pressure on top layer with weight to accelerate dehydration again, through 50-60 days, pickle, can be used for processing;

(3) clean, tail of decaptitating, cutting: step (2) is pickled radish and pulls out, clean, decaptitate, truncate, radish is cut into the sheet that 2-3mmm is thick, with clean clear water desalination to 5-6%, for subsequent use;

(4) by weight percentage: radish 60-70%, clear water 7.0-10.26%, white granulated sugar 13-15%, garlic 4-5%, glacial acetic acid 2-3%, soy sauce 2-3%, 50 degree of white wine 1-2%, fresh shrewd and ruthless green pepper 0.5-1%, honey element 0.4-0.6%, potassium sorbate 0.02-0.03%, Sodium Benzoate 0.02-0.03%, sodium Diacetate 0.06-0.08%, mix thoroughly after weighing, pickled 2-3 hour, pack or bottle, sealing, is finished product.