CN105707779A - Preparation method of dried turnip - Google Patents
Preparation method of dried turnip Download PDFInfo
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- CN105707779A CN105707779A CN201610147493.0A CN201610147493A CN105707779A CN 105707779 A CN105707779 A CN 105707779A CN 201610147493 A CN201610147493 A CN 201610147493A CN 105707779 A CN105707779 A CN 105707779A
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- radix raphani
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- dehydration
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Abstract
The invention discloses a preparation method of dried turnip, and belongs to the technical field of food processing. The preparation method of dried turnip includes the following steps of firstly, seasoning preparation, wherein peppers, edible salt, gourmet powder, vegetable oil, white granulated sugar and spice are prepared in proportion, and seasoning is obtained; secondly, raw material making, wherein turnip is cut into strips, pickled and dehydrated to serve as a raw material; thirdly, mixing, wherein vegetable oil and other accessories in the seasoning are sequentially put into a pot, the made raw material is stir-fried and is discharged out of the pot to be cooled after being colored and becoming tasty, and the finished product is obtained. According to the preparation method of the dried turnip, reasonable mixing of all aromas is guaranteed due to the proportional relation of all the raw materials, and the dried turnip has a special flavor; the technological method is simple; the dried turnip is long in storage time, low in cost, easy to transport and store and capable of promoting appetite, and large-scale factory production is convenient.
Description
Technical field
The present invention relates to food processing technology field, the preparation method particularly relating to a kind of Radix Raphani.
Background technology
Radix Raphani, as a kind of common popular vegetable, has multiple eating method at present.Such as, in Sichuan province with regard to making Radix Raphani all the fashion, the method for making of this pickles and hot pickled mustard tube are as good as, and pickle dehydration rear cutout into strips in Radix Raphani entirety, then mix with after salt and Fructus Capsici powder, Zanthoxyli Bungeani powder with regard to edible.The existence of this dried radish product has the drawback that, flavoring agent proportioning is not ideal enough, it is impossible to enough fully demonstrate the spicy fresh fragrant feature that the river formula style of cooking requires.Additionally, Radix Raphani entirety is pickled by employing and the tasty and dehydrating effect of dewatering type more difficult control preserved radish strip goods: as bad in pickled dehydration, product taste is caused to compare punching；Otherwise, to pickle dehydration and excessively then cause product weak, mouthfeel is not crisp.In view of existing Radix Raphani method for making Shortcomings part, it is necessary to develop a kind of better Radix Raphani making food technique of mouthfeel, in order to meet the demand of consumers in general.
Summary of the invention
The purpose of the present invention is contemplated to the defect overcoming tradition Radix Raphani taste punching, product is weak, mouthfeel is not crisp, the preparation method devising a kind of Radix Raphani, has flavour; process is simple, stores the time long, facilitates plant layoutization to produce; cost is low, easily transports preservation, appetite stimulator.
Solve the technical problem that required by the present invention and can be achieved through the following technical solutions:
The preparation method of a kind of Radix Raphani, comprises the steps:
S1, flavoring agent prepare: carry out proportioning with Fructus Capsici, edible salt, monosodium glutamate, vegetable oil, white sugar, spice and obtain flavoring agent；
S2, raw material make: Radix Raphani is cut into strip, and process is pickled and dehydration is as raw material；
S3, spice: be sequentially placed into the vegetable oil in flavoring agent and other dispensing in pot, carry out stir-fry by the raw material made and mix, raw material painted tasty after take the dish out of the pot cooling to obtain finished product；
In described step S1, by putting into edible salt 180g-255g in every 10 kilograms of raw materials, monosodium glutamate 350g-500g, Fructus Capsici 180g-280g, vegetable oil 100ml-150ml, white sugar 2000g-4000g, spice 10g-20g carry out proportioning；
Described spice includes Rhizoma Zingiberis Recens, Radix Glycyrrhizae, Fructus Piperis, Fructus Foeniculi；
The composition of described edible additive contain lemon yellow, sodium benzoate, containing phenylalanine, acesulfame potassium, saccharin sodium；
Described step S2 includes:
A. radish salination step: winter Radix Raphani is cleaned and dry, every 50 jin of Radix Raphani salt 9-10 jin, it is stored in cellar after pickling 8-12 days；
B. preserved radish strip makes, pickles and dehydration: take out the Radix Raphani pickled, with clear water clean to Radix Raphani surface salting totally after cutting dry, repeat and undertaken pickling and dehydration by preserved radish strip, to preserved radish strip softness be suitable for edible time；Specifically, repeat, by every 50 jin of Radix Raphani salt 4-6 jin, to carry out dehydration after pickling 1-3 days；
C. preserved radish strip sterilization rehydration and dehydration: will pickle and cellar for storing things under preserved radish strip after dehydration, with again carrying out dehydration after hot-water soak after taking-up, specifically, by pickle and dehydration good after preserved radish strip under cellar for storing things the 3-5 month, after taking-up with boiling water immersion 20-60 minute after again carry out dehydration；
Described step S3 includes:
Ready vegetable oil before is put in the pot dryouied, other dispensing in flavoring agent is all put into pot after opening and is stirred 20-40 minute by rusting, spice color variable color when giving out spicy fresh fragrance to pot, pour the raw material made again into and mix light stir-fry thoroughly, to be colored tasty after take the dish out of the pot and cool down, to obtain pack packaging after finished product.
The preparation method of Radix Raphani disclosed in this invention, the proportion relation of various raw materials ensure that the reasonable mixing of various fragrance, has flavour, and process is simple, stores the time long, facilitates plant layoutization to produce, and cost is low, easily transports preservation, appetite stimulator.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, the present invention is further elucidated below.
The preparation method of a kind of Radix Raphani, comprises the steps:
S1, flavoring agent prepare: carry out proportioning with Fructus Capsici, edible salt, monosodium glutamate, vegetable oil, white sugar, spice and obtain flavoring agent；
S2, raw material make: Radix Raphani is cut into strip, and process is pickled and dehydration is as raw material；
S3, spice: be sequentially placed into the vegetable oil in flavoring agent and other dispensing in pot, carry out stir-fry by the raw material made and mix, raw material painted tasty after take the dish out of the pot cooling to obtain finished product；
In described step S1, by putting into edible salt 180g-255g in every 10 kilograms of raw materials, monosodium glutamate 350g-500g, Fructus Capsici 180g-280g, vegetable oil 100ml-150ml, white sugar 2000g-4000g, spice 10g-20g carry out proportioning；
Described spice includes Rhizoma Zingiberis Recens, Radix Glycyrrhizae, Fructus Piperis, Fructus Foeniculi；
The composition of described edible additive contain lemon yellow, sodium benzoate, containing phenylalanine, acesulfame potassium, saccharin sodium；
Described step S2 includes:
A. radish salination step: winter Radix Raphani is cleaned and dry, every 50 jin of Radix Raphani salt 9-10 jin, it is stored in cellar after pickling 8-12 days；
B. preserved radish strip makes, pickles and dehydration: take out the Radix Raphani pickled, with clear water clean to Radix Raphani surface salting totally after cutting dry, repeat and undertaken pickling and dehydration by preserved radish strip, to preserved radish strip softness be suitable for edible time；Specifically, repeat, by every 50 jin of Radix Raphani salt 4-6 jin, to carry out dehydration after pickling 1-3 days；
C. preserved radish strip sterilization rehydration and dehydration: will pickle and cellar for storing things under preserved radish strip after dehydration, with again carrying out dehydration after hot-water soak after taking-up, specifically, by pickle and dehydration good after preserved radish strip under cellar for storing things the 3-5 month, after taking-up with boiling water immersion 20-60 minute after again carry out dehydration；
Described step S3 includes:
Ready vegetable oil before is put in the pot dryouied, other dispensing in flavoring agent is all put into pot after opening and is stirred 20-40 minute by rusting, spice color variable color when giving out spicy fresh fragrance to pot, pour the raw material made again into and mix light stir-fry thoroughly, to be colored tasty after take the dish out of the pot and cool down, to obtain pack packaging after finished product.
The preparation method of Radix Raphani disclosed in this invention, the proportion relation of various raw materials ensure that the reasonable mixing of various fragrance, has flavour, and process is simple, stores the time long, facilitates plant layoutization to produce, and cost is low, easily transports preservation, appetite stimulator.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (6)
1. the preparation method of a Radix Raphani, it is characterised in that comprise the steps:
S1, flavoring agent prepare: carry out proportioning with Fructus Capsici, edible salt, monosodium glutamate, vegetable oil, white sugar, spice and obtain flavoring agent；
S2, raw material make: Radix Raphani is cut into strip, and process is pickled and dehydration is as raw material；
S3, spice: be sequentially placed into the vegetable oil in flavoring agent and other dispensing in pot, carry out stir-fry by the raw material made and mix, raw material painted tasty after take the dish out of the pot cooling to obtain finished product.
2. the preparation method of a Radix Raphani, it is characterized in that, in described step S1, by putting into edible salt 180g-255g in every 10 kilograms of raw materials, monosodium glutamate 350g-500g, Fructus Capsici 180g-280g, vegetable oil 100ml-150ml, white sugar 2000g-4000g, spice 10g-20g carry out proportioning.
3. the preparation method of a Radix Raphani, it is characterised in that described spice includes Rhizoma Zingiberis Recens, Radix Glycyrrhizae, Fructus Piperis, Fructus Foeniculi.
4. the preparation method of a Radix Raphani, it is characterised in that the composition of described edible additive contain lemon yellow, sodium benzoate, containing phenylalanine, acesulfame potassium, saccharin sodium.
5. the preparation method of a Radix Raphani, it is characterised in that described step S2 includes:
A. radish salination step: winter Radix Raphani is cleaned and dry, every 50 jin of Radix Raphani salt 9-10 jin, it is stored in cellar after pickling 8-12 days；
B. preserved radish strip makes, pickles and dehydration: take out the Radix Raphani pickled, with clear water clean to Radix Raphani surface salting totally after cutting dry, repeat and undertaken pickling and dehydration by preserved radish strip, to preserved radish strip softness be suitable for edible time；Specifically, repeat, by every 50 jin of Radix Raphani salt 4-6 jin, to carry out dehydration after pickling 1-3 days；
C. preserved radish strip sterilization rehydration and dehydration: will pickle and cellar for storing things under preserved radish strip after dehydration, with again carrying out dehydration after hot-water soak after taking-up, specifically, by pickle and dehydration good after preserved radish strip under cellar for storing things the 3-5 month, after taking-up with boiling water immersion 20-60 minute after again carry out dehydration.
6. the preparation method of a Radix Raphani, it is characterized in that, described step S3 includes: be put in the pot dryouied by ready vegetable oil before, other dispensing in flavoring agent is all put into pot after opening and is stirred 20-40 minute by rusting, spice color variable color when giving out spicy fresh fragrance to pot, pour the raw material made again into and mix light stir-fry thoroughly, to be colored tasty after take the dish out of the pot and cool down, to obtain pack packaging after finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610147493.0A CN105707779A (en) | 2016-03-15 | 2016-03-15 | Preparation method of dried turnip |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610147493.0A CN105707779A (en) | 2016-03-15 | 2016-03-15 | Preparation method of dried turnip |
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| CN105707779A true CN105707779A (en) | 2016-06-29 |
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| CN201610147493.0A Pending CN105707779A (en) | 2016-03-15 | 2016-03-15 | Preparation method of dried turnip |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262297A (en) * | 2016-08-24 | 2017-01-04 | 梁相斌 | A kind of Radix Raphani food-processing method |
| CN106852458A (en) * | 2016-11-29 | 2017-06-16 | 福建省南平市建阳区兄弟食品有限公司 | Liquor-saturated natto and its manufacture craft |
| CN107751898A (en) * | 2017-10-26 | 2018-03-06 | 桂林市味美园餐饮管理有限公司 | A kind of processing method of dried radish |
-
2016
- 2016-03-15 CN CN201610147493.0A patent/CN105707779A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262297A (en) * | 2016-08-24 | 2017-01-04 | 梁相斌 | A kind of Radix Raphani food-processing method |
| CN106852458A (en) * | 2016-11-29 | 2017-06-16 | 福建省南平市建阳区兄弟食品有限公司 | Liquor-saturated natto and its manufacture craft |
| CN107751898A (en) * | 2017-10-26 | 2018-03-06 | 桂林市味美园餐饮管理有限公司 | A kind of processing method of dried radish |
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Application publication date: 20160629 |