CN104939002A - Rose fragrance chilli oil radish and preparation method thereof - Google Patents
Rose fragrance chilli oil radish and preparation method thereof Download PDFInfo
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- CN104939002A CN104939002A CN201510285717.XA CN201510285717A CN104939002A CN 104939002 A CN104939002 A CN 104939002A CN 201510285717 A CN201510285717 A CN 201510285717A CN 104939002 A CN104939002 A CN 104939002A
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- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 35
- 241000220317 Rosa Species 0.000 title claims abstract description 22
- 235000000942 Raphanus sativus var oleiformis Nutrition 0.000 title claims abstract description 18
- 235000014476 Raphanus sativus var raphanistroides Nutrition 0.000 title claims abstract description 18
- 244000098474 Raphanus sativus var. raphanistroides Species 0.000 title claims abstract description 18
- 239000003205 fragrance Substances 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
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- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 36
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- 239000007788 liquid Substances 0.000 claims abstract description 16
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- 239000001110 calcium chloride Substances 0.000 claims abstract description 14
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- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 4
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- 239000004006 olive oil Substances 0.000 claims abstract description 4
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- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 abstract description 2
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- QWVMSYBGKWZIIE-RDFNRINOSA-N Flavochrome Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C1OC2(C)CCCC(C)(C)C2=C1)C=CC=C(/C)C=CC3C(=CCCC3(C)C)C QWVMSYBGKWZIIE-RDFNRINOSA-N 0.000 abstract 1
- 244000242564 Osmanthus fragrans Species 0.000 abstract 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
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- 230000004438 eyesight Effects 0.000 abstract 1
- QWVMSYBGKWZIIE-FZKBJVJCSA-N flavochrome Chemical compound O1C2(C)CCCC(C)(C)C2=CC1C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1C(C)=CCCC1(C)C QWVMSYBGKWZIIE-FZKBJVJCSA-N 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
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- 240000008574 Capsicum frutescens Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
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- 230000008901 benefit Effects 0.000 description 1
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- 238000009395 breeding Methods 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 231100000357 carcinogen Toxicity 0.000 description 1
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- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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- 208000001130 gallstones Diseases 0.000 description 1
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- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 125000000250 methylamino group Chemical group [H]N(*)C([H])([H])[H] 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
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- 238000009938 salting Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a rose fragrance chilli oil radish and a preparation method thereof. The rose fragrance chilli oil radish comprises the following components: 5-6 parts of bean cake, 3-4 parts of golden mushroom powder, 2-3 parts of rose, 3-5 parts of sweet osmanthus honey, 20-25 parts of olive oil, 1-2 parts of broadleaf holly leaf, 1-2 parts of matrimony vine, 15-17 parts of red cluster pepper, 1-2 parts of sliced ginger, 1-2 parts of brown sugar, 2-3 parts of liquor, 110-120 parts of fresh radish, a proper amount of salt, calcium chloride, a vitamin C liquid, tea, sodium diacetate, nipagin complex ester, pectin methylesterase and water. According to the invention, broadleaf holly leaf and matrimony vine have the efficacy for improving eyesight and developing intelligence, reducing pressure and reducing fat, and supplementing vacuity and tranquillizing, the added calcium chloride and pectin methylesterase can increase calcium pectate content and radish brittleness, flavochrome formation can be reduced by blanching, radish quality can be better kept, yellow discolouration of the radish can be delayed by drying under sun before preserving, salt, calcium chloride, tea and the vitamin C liquid are added, brittleness is increased, and nitrite content is better reduced.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of rose fragrance chilli oil radish and preparation method thereof.
Background technology
Radish, heat is low, and containing digestive ferment, dietary fiber, calcium, phosphorus, iron, potassium, the content of vitamin is also higher, and having the effect reducing blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease, artery sclerosis, gall stone, is the popular vegetable that people like.
Chilli oil radish is one of preparation method of radish, in the process made, needs radish to pickle, radish is in the process of pickling, its color and luster will be caused to change, and juice color can turn yellow gradually, more brown by xanthochromia, have a strong impact on organoleptic quality and the local flavor brittleness of radish, and even nutritional labeling, in pickling, while radish turns yellow, brittleness also declines gradually, becomes the major issue of pickling radish.
Radish deliquescing or soft and not crisp in curing process, has some external cause following: salt amount very little, lactic acid
Formed many soon, form peracidity environment, salted vegetables easily softens; Pickle initial stage temperature too high, vegetable tissue is broken
Bad deliquescing; Utensil is unclean, holds concurrently too high with temperature, then soften more very; There are yeast and harmful bacteria breeding in salted vegetables surface,
Also common ruckbildung, another main cause that vegetables are softened is the hydrolysis of pectin substance, protopectin is kept not to be hydrolyzed, preserve the material base " protopectin is a kind of condensation product of the galactan aldehydic acid containing methylamino " of vegetables fragility it is present in the cell of dish body, combine with cellulose, there is AC and keep organizing the effect of hard fragility " if protopectin is subject to the effect of pectase and is hydrolyzed into water soluble pectin, or when being hydrolyzed into the product such as pectic acid and methyl alcohol further by water soluble pectin, its connection function will be lost, the quality that Shi Cai soma hardness declines and affects product is " after vegetable-pickling, ca2+ and Mg2+ playing commissure effect in protopectin has been replaced due to Na+ in salting liquid, add the effect of protopectinase, result in the degraded of solubilize that protopectin is combined with cellulose and protopectin, " content of water soluble pectin constantly increases to generate water soluble pectin, the hard fragility that result in young melon declines.
In addition, chilli oil radish, in the process of pickling, harmful microbe pollution can produce and accumulate nitrite.Nitrite is the material that a kind of toxicity is very strong, and the nitrite entered in stomach runs into amine and very easily changes into strong carcinogen nitrosamine, the health of harm people.Therefore, be necessary to take suitable method to control the amount of pickling nitrite.Usually, people reduce the content of nitrite often through the batching changing salted vegetables, and effect is little.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of rose fragrance chilli oil radish and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of rose fragrance chilli oil radish is be made up of following raw materials in part by weight: soya-bean cake 5-6, golden needle fungus 3-4, rose 2-3, osmanthus honey 3-5, olive oil 20-25, Ilex Latifolia Thunb 1-2, matrimony vine 1-2, capsicum annum fasciculatum 15-17, shredded ginger 1-2, brown sugar 1-2, white wine 2-3, fresh radish 110-120, appropriate salt, calcium chloride, Vc liquid, Aqua Folium Camelliae sinensis, sodium Diacetate, Nipagin complex esters, pectinesterase, water.
A preparation method for rose fragrance chilli oil radish, comprises the following steps: Ilex Latifolia Thunb, matrimony vine mixing are added appropriate salt dry stir-fry 6-7 minute, then add 10-12 water infusion 20-30 minute doubly by (1), filter to obtain liquid;
(2) smashed to pieces by rose and mix with osmanthus honey, and uniform application is on the surface of soya-bean cake, more evenly sprinkle golden needle fungus, be put into by soya-bean cake in (1) herb liquid and boil 8-10 minute, then break into slurry, spraying dry obtains powder;
(3) appropriate water is heated to 50-55 DEG C, in hot water, add the calcium chloride that concentration is 0.2% again, stir evenly and make blanching solution, fresh radish is cut into slices, shine 40% to fresh weight under being placed on the sun, then by shine system after radish sheet be put into soak 15-18 minute in above-mentioned blanching solution after pull out; Radish sheet after blanching is put into Jar used for making, and the salt, the calcium chloride of 0.2%, the concentration of 0.8-1.0ml that add 5% be the Aqua Folium Camelliae sinensis of 0.1g/ml, the concentration of 1.5-2ml be the Vc liquid of 0.1g/ml and appropriate concentration is the pectinesterase of 0.8g/ml, 25-30 days is pickled under being placed on 20 DEG C of environment, the mode adding salt is one deck dish one deck salt, and it is lower few many, salt dissolves and turns tank front every day and turn over dish once, after salt dissolves, turn tank every other day and turn over dish once, after one week, turn tank every 3 days and turn over dish once, after 25-30 days, pickle into the salty embryo of radish;
(4) salty for radish embryo is put into successively in the water of 10 DEG C, 20 DEG C, 30 DEG C, 40 DEG C and soaks 1-2 hour respectively, pull rear press dewatering out and obtain dried radish;
(5) fry fried dry by dry for capsicum annum fasciculatum, then smash to obtain chilli powder to pieces, obtain chilli oil by after olive rusting heat with chilli powder Homogeneous phase mixing, by chilli oil and gains in (2) (4) and other surplus stock Homogeneous phase mixing, quietly put 1-2 days, obtain chilli oil radish.
Advantage of the present invention is: rose is smashed to pieces and mixes with osmanthus honey by the present invention, and uniform application is on the surface of soya-bean cake, evenly sprinkle golden needle fungus again, rose and osmanthus honey merge, taste delicate fragrance, increase appetite, add Ilex Latifolia Thunb and matrimony vine has eyesight-improving intelligence-developing, step-down is lost weight, effect that qi-restoratives is calmed the nerves, add calcium chloride and pectinesterase, the content of Calcium Pectate can be increased, increase the brittleness of radish, blanching decreases the formation of uranidin, the quality of good maintenance radish, first shine before pickling, radish can be delayed turn yellow, add salt, calcium chloride, Aqua Folium Camelliae sinensis, Vc liquid, not only improve brittleness, and well can reduce the content of nitrite, divide and soak for four times, the content of further reduction nitrite, the chilli oil radish of making has the fragrance of rose, increase appetite, taste is good.
Detailed description of the invention
A kind of rose fragrance chilli oil radish is be made up of following raw materials in part by weight: soya-bean cake 5, golden needle fungus 3, rose 2, osmanthus honey 3, olive oil 20, Ilex Latifolia Thunb 1, matrimony vine 1, capsicum annum fasciculatum 15, shredded ginger 1, brown sugar 1, white wine 2, fresh radish 110, appropriate salt, calcium chloride, Vc liquid, Aqua Folium Camelliae sinensis, sodium Diacetate, Nipagin complex esters, pectinesterase, water.
A preparation method for rose fragrance chilli oil radish, comprises the following steps: Ilex Latifolia Thunb, matrimony vine mixing are added appropriate salt and do stir-fry 6 minutes by (1), then adds the water infusion 20 minutes of 10 times, filters to obtain liquid;
(2) smashed to pieces by rose and mix with osmanthus honey, and uniform application is on the surface of soya-bean cake, more evenly sprinkle golden needle fungus, be put into by soya-bean cake in (1) herb liquid and boil 8 minutes, then break into slurry, spraying dry obtains powder;
(3) appropriate water is heated to 55 DEG C, in hot water, add the calcium chloride that concentration is 0.2% again, stir evenly and make blanching solution, fresh radish is cut into slices, shine 40% to fresh weight under being placed on the sun, then the radish sheet after the system of shining is put in above-mentioned blanching solution to soak after 15 minutes pulls out; Radish sheet after blanching is put into Jar used for making, and the salt, the calcium chloride of 0.2%, the concentration of 0.8-ml that add 5% be the Aqua Folium Camelliae sinensis of 0.1g/ml, the concentration of 1.5ml be the Vc liquid of 0.1g/ml and appropriate concentration is the pectinesterase of 0.8g/ml, 30 days are pickled under being placed on 20 DEG C of environment, the mode adding salt is one deck dish one deck salt, and it is lower few many, salt dissolves and turns tank front every day and turn over dish once, after salt dissolves, turn tank every other day and turn over dish once, after one week, turn tank every 3 days and turn over dish once, after 30 days, pickle into the salty embryo of radish;
(4) salty for radish embryo is put into successively in the water of 10 DEG C, 20 DEG C, 30 DEG C, 40 DEG C and soaks 1 hour respectively, pull rear press dewatering out and obtain dried radish;
(5) fry fried dry by dry for capsicum annum fasciculatum, then smash to obtain chilli powder to pieces, obtain chilli oil by after olive rusting heat with chilli powder Homogeneous phase mixing, by chilli oil and gains in (2) (4) and other surplus stock Homogeneous phase mixing, quietly put 1 day, obtain chilli oil radish.
Claims (2)
1. a rose fragrance chilli oil radish, it is characterized in that being made up of following raw materials in part by weight: soya-bean cake 5-6, golden needle fungus 3-4, rose 2-3, osmanthus honey 3-5, olive oil 20-25, Ilex Latifolia Thunb 1-2, matrimony vine 1-2, capsicum annum fasciculatum 15-17, shredded ginger 1-2, brown sugar 1-2, white wine 2-3, fresh radish 110-120, appropriate salt, calcium chloride, Vc liquid, Aqua Folium Camelliae sinensis, sodium Diacetate, Nipagin complex esters, pectinesterase, water.
2. the preparation method of a kind of rose fragrance chilli oil radish according to claim 1, it is characterized in that comprising the following steps: Ilex Latifolia Thunb, matrimony vine mixing are added appropriate salt dry stir-fry 6-7 minute by (1), add 10-12 water infusion 20-30 minute doubly again, filter to obtain liquid;
(2) smashed to pieces by rose and mix with osmanthus honey, and uniform application is on the surface of soya-bean cake, more evenly sprinkle golden needle fungus, be put into by soya-bean cake in (1) herb liquid and boil 8-10 minute, then break into slurry, spraying dry obtains powder;
(3) appropriate water is heated to 50-55 DEG C, in hot water, add the calcium chloride that concentration is 0.2% again, stir evenly and make blanching solution, fresh radish is cut into slices, shine 40% to fresh weight under being placed on the sun, then by shine system after radish sheet be put into soak 15-18 minute in above-mentioned blanching solution after pull out; Radish sheet after blanching is put into Jar used for making, and the salt, the calcium chloride of 0.2%, the concentration of 0.8-1.0ml that add 5% be the Aqua Folium Camelliae sinensis of 0.1g/ml, the concentration of 1.5-2ml be the Vc liquid of 0.1g/ml and appropriate concentration is the pectinesterase of 0.8g/ml, 25-30 days is pickled under being placed on 20 DEG C of environment, the mode adding salt is one deck dish one deck salt, and it is lower few many, salt dissolves and turns tank front every day and turn over dish once, after salt dissolves, turn tank every other day and turn over dish once, after one week, turn tank every 3 days and turn over dish once, after 25-30 days, pickle into the salty embryo of radish;
(4) salty for radish embryo is put into successively in the water of 10 DEG C, 20 DEG C, 30 DEG C, 40 DEG C and soaks 1-2 hour respectively, pull rear press dewatering out and obtain dried radish;
(5) fry fried dry by dry for capsicum annum fasciculatum, then smash to obtain chilli powder to pieces, obtain chilli oil by after olive rusting heat with chilli powder Homogeneous phase mixing, by chilli oil and gains in (2) (4) and other surplus stock Homogeneous phase mixing, quietly put 1-2 days, obtain chilli oil radish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510285717.XA CN104939002A (en) | 2015-05-29 | 2015-05-29 | Rose fragrance chilli oil radish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510285717.XA CN104939002A (en) | 2015-05-29 | 2015-05-29 | Rose fragrance chilli oil radish and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166801A (en) * | 2015-10-21 | 2015-12-23 | 云南开耀商贸有限公司 | Method for preparing crisp and refreshing radix isatidis |
| CN110236158A (en) * | 2019-07-08 | 2019-09-17 | 山东省农业科学院农产品研究所 | A kind of method for salting improving less salt pickless brittleness |
-
2015
- 2015-05-29 CN CN201510285717.XA patent/CN104939002A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166801A (en) * | 2015-10-21 | 2015-12-23 | 云南开耀商贸有限公司 | Method for preparing crisp and refreshing radix isatidis |
| CN110236158A (en) * | 2019-07-08 | 2019-09-17 | 山东省农业科学院农产品研究所 | A kind of method for salting improving less salt pickless brittleness |
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