CN105166794A - Making method of soy-preserved radish skin - Google Patents
Making method of soy-preserved radish skin Download PDFInfo
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- CN105166794A CN105166794A CN201510538607.XA CN201510538607A CN105166794A CN 105166794 A CN105166794 A CN 105166794A CN 201510538607 A CN201510538607 A CN 201510538607A CN 105166794 A CN105166794 A CN 105166794A
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Abstract
The invention discloses a making method of soy-preserved radish skin. The making method comprises six steps: making radish sections, preserving the made radish sections, preparing juice, pickling the made radish sections in the juice, packaging the pickled radish sections, storing the packaged radish sections, and the like. The soy-preserved radish skin made by the making method disclosed by the invention has the characteristics of being yellow bright in color, uniform in bar shapes, thick in meat quality, strong in fragrance, appropriate in salty and sweet degrees, crisp, tender and refreshing in mouth feel, and delicious in taste, namely, five features of color, fragrance, sweetness, crispness and freshness said by people, and the soy-preserved radish skin is suitable for both old people and young people.
Description
Technical field
This invention designs a kind of foods processing technique.Particularly a kind of preparation method of soy preserved radish skin.
Background technology
Ternip is a kind of common vegetables, eats prepared food raw, its taste slightly acid.Modern study is thought, ternip, containing mustard oil, amylase and crude fibre, has and promotes digestion, whet the appetite, and accelerate gastrointestinal is wriggled and relieving cough and reducing sputum effect.Theory of traditional Chinese medical science also thinks this product acrid-sweet flavor, and cool in nature, entering lung stomach warp, is dietotherapy good merchantable brand, can treat or supplemental treatment various diseases, and Compendium of Materia Medica is referred to as " in vegetables the most favourable person ".
So ternip has certain medical value in clinical practice.The fragrant radish skin of the sauce made by ternip has lower gas especially and helps digestion, and eliminating phlegm moistening lung, removing toxic substances is promoted the production of body fluid, and middle cough-relieving, effect of sharp stool and urine.
Summary of the invention
Object of the present invention is just to provide a kind of preparation method of soy preserved radish skin.
The technical solution adopted in the present invention is: a kind of preparation method of soy preserved radish skin, is characterized in that, comprise the following steps:
Step 1: make radish section;
Select fresh and tender bluish white radish, stalk and Lao Ye, repeatedly rinse, radish enters basket and puts on stainless steel frame after washing, drain surperficial moisture content, and radish is cut into the radish section of long 10 centimetres wide 1 centimetre, radish section becomes willow leaf shape, and every section all with radish skin;
Step 2: pickle radish section;
In 100 jin of radish skins, add white granulated sugar 1500 grams, pickle 5 hours, first drain, then dry moisture with dewaterer;
Step 3: juice processed;
Honey 300 grams is added successively in 25 kg water, maltose 400 grams, dry sharp green pepper 200 grams, green onion 150 grams, ginger 100 grams, chickens' extract 500 grams, monosodium glutamate 500 grams, light soy sauce 1500 grams, dark soy sauce 400 grams, 250 grams, U.S. pole, 1500 grams, mature vinegar, juice is boiled, then spreading for cooling, become juice;
Step 4: pickled radish section;
The radish section of pickling is put into juice steep, push down radish section with porcelain dish and make it fully immerse in juice, 0-4 DEG C of refrigeration, soak 72 hours, the radish skin soaked is admixed sesame oil 1000 grams;
Step 5: packaging;
Load vacuum bag by 200 grams every part, carry out vacuum packaging;
Step 6: store;
Refrigeration 0-5 DEG C, 7 days shelf-lifves, instant bagged.
As preferably, the radish described in step 1 enters basket and puts on stainless steel frame and drain surperficial moisture content after washing, the time is 5 minutes.
Beneficial effect of the present invention is:
Bright yellow color, bar shaped are even, and meat is abundant, gives off a strong fragrance, salty comfortable suitable, tender and crisp tasty and refreshing, the feature of delicious flavour, and namely people's usually said " look, perfume (or spice), sweet, crisp, fresh " pentasyllabic quatrain, all-ages.
Detailed description of the invention
Understand for the ease of those of ordinary skill in the art and implement the present invention, below in conjunction with embodiment, the present invention is described in further detail, should be appreciated that exemplifying embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
The preparation method of a kind of soy preserved radish skin provided by the invention, comprises the following steps:
Step 1: make radish section;
Select fresh and tender bluish white radish, stalk and Lao Ye, repeatedly rinse, radish enters basket and puts on stainless steel frame after washing, drain surperficial moisture content, and the time is 5 minutes, and radish is cut into the radish section of long 10 centimetres wide 1 centimetre, radish section becomes willow leaf shape, and every section all with radish skin;
Step 2: pickle radish section;
In 100 jin of radish skins, add white granulated sugar 1500 grams, pickle 5 hours, first drain, then dry moisture with dewaterer;
Step 3: juice processed;
Honey 300 grams is added successively in 25 kg water, maltose 400 grams, dry sharp green pepper 200 grams, green onion 150 grams, ginger 100 grams, chickens' extract 500 grams, monosodium glutamate 500 grams, light soy sauce 1500 grams, dark soy sauce 400 grams, 250 grams, U.S. pole, 1500 grams, mature vinegar, juice is boiled, then spreading for cooling, become juice;
Step 4: pickled radish section;
The radish section of pickling is put into juice steep, push down radish section with porcelain dish and make it fully immerse in juice, 0-4 DEG C of refrigeration, soak 72 hours, the radish skin soaked is admixed sesame oil 1000 grams;
Step 5: packaging;
Load vacuum bag by 200 grams every part, carry out vacuum packaging;
Step 6: store;
Refrigeration 0-5 DEG C, 7 days shelf-lifves, instant bagged.
Should be understood that, the part that this description does not elaborate all belongs to prior art.
Should be understood that; the above-mentioned description for preferred embodiment is comparatively detailed; therefore the restriction to scope of patent protection of the present invention can not be thought; those of ordinary skill in the art is under enlightenment of the present invention; do not departing under the ambit that the claims in the present invention protect; can also make and replacing or distortion, all fall within protection scope of the present invention, request protection domain of the present invention should be as the criterion with claims.
Claims (2)
1. a preparation method for soy preserved radish skin, is characterized in that, comprises the following steps:
Step 1: make radish section;
Select fresh and tender bluish white radish, stalk and Lao Ye, repeatedly rinse, radish drains surperficial moisture content after washing, and radish is cut into the radish section of long 10 centimetres wide 1 centimetre, radish section becomes willow leaf shape, and every section all with radish skin;
Step 2: pickle radish section;
In 100 jin of radish skins, add white granulated sugar 1500 grams, pickle 5 hours, first drain, then dry moisture with dewaterer;
Step 3: juice processed;
Honey 300 grams is added successively in 25 kg water, maltose 400 grams, dry sharp green pepper 200 grams, green onion 150 grams, ginger 100 grams, chickens' extract 500 grams, monosodium glutamate 500 grams, light soy sauce 1500 grams, dark soy sauce 400 grams, 250 grams, U.S. pole, 1500 grams, mature vinegar, juice is boiled, then spreading for cooling, become juice;
Step 4: pickled radish section;
The radish section of pickling is put into juice steep, 0-4 DEG C of refrigeration, soak 72 hours, the radish skin soaked is admixed sesame oil 1000 grams;
Step 5: packaging;
Load vacuum bag by 200 grams every part, carry out vacuum packaging;
Step 6: store;
Refrigeration 0-5 DEG C, 7 days shelf-lifves, instant bagged.
2. the preparation method of soy preserved radish skin according to claim 1, is characterized in that: the radish described in step 1 enters basket and puts on stainless steel frame and drain surperficial moisture content after washing, the time is 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510538607.XA CN105166794A (en) | 2015-08-28 | 2015-08-28 | Making method of soy-preserved radish skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510538607.XA CN105166794A (en) | 2015-08-28 | 2015-08-28 | Making method of soy-preserved radish skin |
Publications (1)
| Publication Number | Publication Date |
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| CN105166794A true CN105166794A (en) | 2015-12-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510538607.XA Pending CN105166794A (en) | 2015-08-28 | 2015-08-28 | Making method of soy-preserved radish skin |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262278A (en) * | 2016-08-16 | 2017-01-04 | 梁相斌 | A kind of method for salting of peel of white radish |
| CN107568403A (en) * | 2017-11-01 | 2018-01-12 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of radish skin preserved fruit |
| CN108703337A (en) * | 2018-05-23 | 2018-10-26 | 石家庄随口餐饮管理有限公司 | One kind is blurted out soy preserved radish and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263884A (en) * | 2008-04-28 | 2008-09-17 | 姚刚 | Method for making sauce pickling radish skin and sauce pickled radish skin |
| CN101675778A (en) * | 2008-09-19 | 2010-03-24 | 孙进华 | Dried turnip made by salting white turnip |
| CN104381934A (en) * | 2014-12-15 | 2015-03-04 | 蒙金妹 | Pickling method for flavor radish |
-
2015
- 2015-08-28 CN CN201510538607.XA patent/CN105166794A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263884A (en) * | 2008-04-28 | 2008-09-17 | 姚刚 | Method for making sauce pickling radish skin and sauce pickled radish skin |
| CN101675778A (en) * | 2008-09-19 | 2010-03-24 | 孙进华 | Dried turnip made by salting white turnip |
| CN104381934A (en) * | 2014-12-15 | 2015-03-04 | 蒙金妹 | Pickling method for flavor radish |
Non-Patent Citations (2)
| Title |
|---|
| 方楠: "《老祖母的食疗秘方》", 30 June 2013, 光明日报出版社 * |
| 赵国梁 等: "《大众家常菜800》", 30 November 2006, 福建科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262278A (en) * | 2016-08-16 | 2017-01-04 | 梁相斌 | A kind of method for salting of peel of white radish |
| CN107568403A (en) * | 2017-11-01 | 2018-01-12 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of radish skin preserved fruit |
| CN108703337A (en) * | 2018-05-23 | 2018-10-26 | 石家庄随口餐饮管理有限公司 | One kind is blurted out soy preserved radish and preparation method thereof |
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Application publication date: 20151223 |
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| RJ01 | Rejection of invention patent application after publication |