CN105410799A - Radish sugaring processing technology - Google Patents
Radish sugaring processing technology Download PDFInfo
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- CN105410799A CN105410799A CN201511012789.3A CN201511012789A CN105410799A CN 105410799 A CN105410799 A CN 105410799A CN 201511012789 A CN201511012789 A CN 201511012789A CN 105410799 A CN105410799 A CN 105410799A
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- radish
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Abstract
The invention provides a radish sugaring processing technology. The processing technology comprises steps of raw material selection, primary cleaning, section cutting, secondary cleaning, sterilization, primary pickling, secondary pickling, packaging, metal detection and X ray detection which are carried out in order. The devices required by the whole production technology are simple, and the technology is suitable for large-scale production. The sugared radish obtained through the processing technology is advantaged by low salt, low sugar and sour-sweet and crisp mouthfeel, and the nitrous acid content is far lower than the national standard. The raw materials are selected strictly during the production process, cleaning and sterilization are carried out for multiple times, bacterial growing is prevented effectively, the pickled radish is easy to store and is hard to go bad.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of sugaring radish processing technology.
Background technology
In China, radish is the very important food materials of one in people's daily life, the saying just having " winter eats the radish summer and eats ginger, health of ensuring public security throughout the year " among the people.Radish taste is sweet, pungent, cool in nature, there is very important food therapy value, clearing heat and promoting fluid, can help digest, preventing phlegm from forming and stopping coughing, the cool blood of hemostasis, also there is effect of invigorating the spleen.Pickling radish is one of traditional eating method of liking of the 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.But traditional radish salination technique, salting period is longer, and product salt content is high, shade deviation, and mouthfeel is not good, and amount should limit, in order to avoid cause sodium intake to exceed standard.Simultaneously in order to reach the effect of anti-corrosive fresh-keeping, normal interpolation numerous food anticorrisive agent.Food preservative can prevent putrid and deteriorated, the prolongation food preservation phase that are caused by microorganism, but benzoic acid wherein, sorbic acid, sulphite and nitrite etc. exceed standard and will be detrimental to health.
Summary of the invention
The present invention is directed to the radish salinity that traditional radish salination technique pickles high, technical problem containing a large amount of anticorrisive agent, propose a kind of applicable large-scale production, do not add the sugaring radish processing technology of anticorrisive agent, the radish salinity of pickling through this technique is low, sweet and sour taste.
In order to achieve the above object, the technical solution used in the present invention is: a kind of sugaring radish processing technology, comprises the following steps:
(1) raw material is selected: will arrive planting base before the purchasing of raw materials and check radish growth and results situation, the base selecting growing state good is purchased.Select weight >=700g, the fresh radish of diameter≤7cm is stand-by.
(2) first wash: the radish raw material flowing water picked out is cleaned up.
(3) segment shaping: retain radish 5-6cm and radish rhizome 26-28cm, by unnecessary leaf and rhizome excision.
(4) secondary cleaning: the radish after segment is cleaned up with flowing water.
(5) sterilization: the radish cleaned up is put into liquor natrii hypochloritis and soaks 25-35 minute, cleans up with flowing water after immersion.
(6) first time pickles: be successively placed in and pickle in case by the radish after cleaning, often put one deck radish and spread one deck salt and additive, lower floor's salting amount is few, and upper strata salting amount is many.Injected clear water after putting, and at ballast stone above.By pickle case and be placed in the freezer of 1-5 DEG C pickle 24 hours after fall case up and down, the amount of scheelite after case of falling reduces to half; Take out radish after continuing to pickle 24 hours and get express developed with flowing water.
(7) second time is pickled: be successively placed in by the radish of once pickling and pickle in case, often puts one deck radish and spreads one deck sugar and additive, and lower floor spreads sugar amount and is less than upper strata and spreads sugar amount, and every layer is spread acetic acid.Fill and pickle injected clear water after case, ballast stone makes liquid-immersed radish.Pickle at the temperature of 1-5 DEG C after 24 hours fall case, scheelite weight reduces to half, completes and pickle after continuing to pickle 24 hours.
(8) radish of having pickled is taken out, packaging after cleaning.
As preferably, also comprise after described packaging step and with metal detector and food X-ray foreign bodies detection machine, product being detected, reject the product containing foreign matter,
As preferably, described segment step also comprises the uneven part and coring of removing rhizome surface.
As preferably, the impurity on the radish rhizome after segment and in radish, for clean three times with flowing water, all cleans up by described secondary cleaning step; During cleaning, with the coated tap of gauze, and change gauze every day.
As preferably, described liquor natrii hypochloritis's concentration is 200ppm.
As preferably, described in pickle case be the wooden case laying three-layer thin-film, wherein outermost layer film is light tight film.
As preferably, first time the additive pickled in step comprise the mixture of a kind of in sodium acetate, sodium ascorbate, calcium lactate or at least two kinds.
As preferably, the second time additive pickled in step comprises the mixture of a kind of in sodium glutamate, sodium ascorbate, alum or at least two kinds.
Compared with prior art, advantage of the present invention and good effect are:
1. whole production technology equipment needed thereby is simple, is applicable to large-scale production;
2., relative to traditional radish method for pickling, this production method pickled time is short.The sugaring radish less salt gone out by this explained hereafter, low sugar, taste are sour-sweet crisp and refreshing, and nitrous acid content is far below national standard;
3. strictly screen raw material in production process, repeatedly cleaning also sterilization, effectively prevents bacteria breed, and the radish pickled out does not contain anticorrisive agent and is easy to preserve.
Accompanying drawing explanation
Fig. 1 is the flow chart of sugaring radish processing technology of the present invention.
Detailed description of the invention
For a better understanding of the present invention, illustrate below in conjunction with drawings and Examples.
Embodiment: as shown in Figure 1, a kind of sugaring radish processing technology, comprises the following steps successively:
Raw material selection: selected by sugaring radish, raw material is and selects nuisance-free radishes, will arrive planting base and check radish growth situation before the purchasing of raw materials, the good radish of growth conditions is as adopting for target, and the bad raw material of growing state will not be checked and accepted.Because ternip output is high, fewer than green turnip pungent somewhat, the raw material as sugaring radish is better, and therefore the present embodiment selects ternip as raw material.After radish results, select weight at more than 700g, diameter is checked and accepted the fresh white radish of below 70cm, and the radish wherein with withered and yellow leaf will not be checked and accepted, and there is will not checking and accepting of disease and pest, decayed portion in radish rhizome portion.Raw material selects the radish of fresh high-quality to be the prerequisite pickling out high-quality sugaring radish.Select the radish that volume length is basically identical, in later stage curing process, be that all radish salination degree are consistent, mouthfeel is consistent.
First wash: by manually radish being cleaned up under flowing water with banister brush, also clean by bubble washer.
Cut off shaping: the radish after cleaned is cut into the consistent radish section of length, to pickle.Retain radish 5-6cm, radish rhizome 26-28cm, by unnecessary leaf and rhizome excision.And remove uneven part and the coring on rhizome surface.
Secondary cleaning: the radish after segment is cleaned three times with flowing water, removes the impurity such as earth, gravel hidden in radish and rhizome, is cleaned up by radish.During cleaning, wrapped up by the tap gauze of water outlet, to stop impurities in water, gauze needs change every day.
Sterilization: the liquor natrii hypochloritis radish cleaned up being put into 200ppm soaks 30 minutes.Clean up with flowing water after immersion.By the immersion of liquor natrii hypochloritis, effective kill bacteria, effectively prevents radish breed bacteria in follow-up pickling, even rotten.
First time pickles: lay in wooden case three layers is clean and film after sterilization.Wherein outermost layer is black light non-transmittable layers, and the inside is two-layer is thicker impermeable stratum, and this film requires nontoxic.Add 150kg water according to 500kg radish, 7.5kg salt, 0.45kg sodium acetate, 0.375kg sodium ascorbate, the ratio of 75g calcium lactate, prepare salt and additive.Successively being placed in by the radish of once pickling pickles in case, and often put one deck radish and spread one deck sugar and additive, lower floor's dispenser amount is less than upper strata dispenser amount.Fill and pickle injected clear water after case, film is tightened sealing, and then ballast stone makes liquid-immersed radish.Radish's weight and scheelite weight ratio are 1:1.Pickle at the temperature of 1-5 DEG C and to fall case after 24 hours, lower floor radish and radish position, upper strata are exchanged, after this scheelite weight reduces to half, completes and pickle for the first time after continuing to pickle 24 hours.Take out the radish of pickling to get express developed with flowing water, remove sand wherein and putrefaction.Calcium lactate, as the hardening agent of calcium, easily absorbs, and adding emulsification calcium increases calcareous, more healthy for pickling radish.Pickle at 1-5 DEG C, make radish keep fresh, clear and melodious, prevent corruption.
Second time is pickled: be successively neatly placed in by the radish of once pickling and pickle in case, and often put one deck radish and spread one deck sugar and additive, lower floor's dispenser amount is few, and upper strata dispenser increases gradually, and spreads acetic acid at every layer.Pour into after filling and enter water clearly.Then tighten three-layer thin-film and ballast stone, scheelite in weight: pickle at the temperature of raw material=1:1,1-5 DEG C after 24 hours fall case.If in the time of falling case, finds that the additive accumulated at the bottom of case does not fully dissolve.Add after then being dissolved.The scheelite pressing 50% continues to pickle 24 hours, namely pickles complete.
Packaging: after the radish of pickling is cleaned, vacuum packaging.Run into the radish that camber is larger in packaging process, then need the section of being cut into vacuum packaging again.
Metal detection: very little metallic particles may be mingled with in the radish after pickled, or after the machining of each metal material, having the small size metal dropped is hidden in radish, the sugaring radish that consumer buys containing metal impurities not only affects edible, also can produce the product quality of manufacturer and query.Therefore also with metal detector, product is detected after freezing, detect the metal impurities that are hidden in product and reject.Described metal detector detects that diameter in product is greater than the stainless steel impurity that the iron tramp of 1.2mm and diameter be greater than 2.0mm and all can reports to the police, and effectively controls the metal impurities in product.
X-ray detects: with food X-ray foreign bodies detection machine testing stone, glass, ceramic foreign matter, rejected by the product containing foreign matter.Be greater than containing diameter the product that the glass of 3.0mm and diameter be greater than the ceramic foreign matter of 2.0mm in described X-ray detecting step and be substandard product, substandard product all will eliminate.
Warehouse-in refrigeration: put into freezer after being detected rear standard compliant packaging products in boxes and preserve, temperature of ice house is 1 DEG C-5 DEG C, can sell in outbound at any time.
The sugaring radish less salt utilizing processing technology of the present invention to obtain, low sugar, sweet mouthfeel are sharp and clear, and wherein nitrous acid content is far below national standard.Can improve the appetite of eater, be the excellent selection of going with rice and going with wine.Whole pickled process only needs 48 hours, and the pickled time is short.Whole production technology equipment needed thereby is simple, is applicable to large-scale production.Strictly screen raw material in production process, repeatedly cleaning also sterilization, effectively prevents bacteria breed, does not add anticorrisive agent and can ensure that the radish pickled out is easy to preserve, not perishable.
The above; it is only preferred embodiment of the present invention; it is not restriction the present invention being made to other form; the Equivalent embodiments that any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as equivalent variations is applied to other field; but everyly do not depart from technical solution of the present invention content; according to any simple modification, equivalent variations and remodeling that technical spirit of the present invention is done above embodiment, still belong to the protection domain of technical solution of the present invention.
Claims (8)
1. a sugaring radish processing technology, is characterized in that, comprises the following steps:
(1) raw material is selected: will arrive planting base before the purchasing of raw materials and check radish growth and results situation, the base selecting growing state good is purchased; Select weight >=700g, the fresh radish of diameter≤7cm is stand-by;
(2) first wash: the radish raw material flowing water picked out is cleaned up;
(3) segment shaping: retain radish 5-6cm and radish rhizome 26-28cm, by unnecessary leaf and rhizome excision;
(4) secondary cleaning: the radish after segment is cleaned up with flowing water;
(5) sterilization: the radish cleaned up is put into liquor natrii hypochloritis and soaks 25-35 minute;
(6) first time pickles: be successively placed in and pickle in case by the radish after cleaning, often put one deck radish and spread one deck salt and additive, lower floor's salting amount is few, and upper strata salting amount is many; Injected clear water after putting, and at ballast stone above; By pickle case and be placed in the freezer of 1-5 DEG C pickle 24 hours after fall case up and down, the amount of scheelite after case of falling reduces to half; Take out radish after continuing to pickle 24 hours and get express developed with flowing water;
(7) second time is pickled: be successively placed in by the radish of once pickling and pickle in case, often puts one deck radish and spreads one deck sugar and additive, and lower floor spreads sugar amount and is less than upper strata and spreads sugar amount, and every layer is spread acetic acid; Fill and pickle injected clear water after case, ballast stone makes liquid-immersed radish; Pickle at the temperature of 1-5 DEG C after 24 hours fall case, scheelite weight reduces to half, completes and pickle after continuing to pickle 24 hours;
(8) pack: the radish of having pickled is taken out, packaging after cleaning.
2. sugaring radish processing technology according to claim 1, is characterized in that: also comprise after described packaging step and detecting product with metal detector and food X-ray foreign bodies detection machine, rejects the product containing foreign matter.
3. sugaring radish processing technology according to claim 1, is characterized in that: described segment step also comprises the uneven part and coring of removing rhizome surface.
4. sugaring radish processing technology according to claim 1, is characterized in that: the impurity on the radish rhizome after segment and in radish, for clean three times with flowing water, all cleans up by described secondary cleaning step; During cleaning, with the coated tap of gauze, and change gauze every day.
5. sugaring radish processing technology according to claim 1, is characterized in that: described liquor natrii hypochloritis's concentration is 200ppm.
6. sugaring radish processing technology according to claim 4, is characterized in that: described in pickle case be lay the wooden case of three-layer thin-film, wherein outermost layer film is light tight film.
7. sugaring radish processing technology according to claim 5, is characterized in that: first time the additive pickled in step comprise the mixture of a kind of in sodium acetate, sodium ascorbate, calcium lactate or at least two kinds.
8. sugaring radish processing technology according to claim 6, is characterized in that: the second time additive pickled in step comprises the mixture of a kind of in sodium glutamate, sodium ascorbate or two kinds.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511012789.3A CN105410799A (en) | 2015-12-31 | 2015-12-31 | Radish sugaring processing technology |
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| CN201511012789.3A CN105410799A (en) | 2015-12-31 | 2015-12-31 | Radish sugaring processing technology |
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| CN105410799A true CN105410799A (en) | 2016-03-23 |
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| CN201511012789.3A Pending CN105410799A (en) | 2015-12-31 | 2015-12-31 | Radish sugaring processing technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| CN102960668A (en) * | 2012-12-27 | 2013-03-13 | 福建美地有机农业有限公司 | Formula and process for pickling green healthcare sugared radish |
| CN104256462A (en) * | 2014-10-17 | 2015-01-07 | 天津炳昂食品有限公司 | Processing technology of sugar soak radish |
| CN104397639A (en) * | 2014-11-27 | 2015-03-11 | 天津谦德食品有限公司 | Manufacturing method of salted white radishes |
| CN104621515A (en) * | 2015-02-09 | 2015-05-20 | 王天陆 | Preparation method of crisp and tasty preserved radish food |
| CN104705613A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Pickling method for sweet crisp ternip |
| CN105011171A (en) * | 2015-06-11 | 2015-11-04 | 张辉和 | Method for preparing pickled radish food |
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2015
- 2015-12-31 CN CN201511012789.3A patent/CN105410799A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960668A (en) * | 2012-12-27 | 2013-03-13 | 福建美地有机农业有限公司 | Formula and process for pickling green healthcare sugared radish |
| CN104256462A (en) * | 2014-10-17 | 2015-01-07 | 天津炳昂食品有限公司 | Processing technology of sugar soak radish |
| CN104397639A (en) * | 2014-11-27 | 2015-03-11 | 天津谦德食品有限公司 | Manufacturing method of salted white radishes |
| CN104621515A (en) * | 2015-02-09 | 2015-05-20 | 王天陆 | Preparation method of crisp and tasty preserved radish food |
| CN104705613A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Pickling method for sweet crisp ternip |
| CN105011171A (en) * | 2015-06-11 | 2015-11-04 | 张辉和 | Method for preparing pickled radish food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Application publication date: 20160323 |