CN105995769A - Pickling and processing method of shredded yellow radishes - Google Patents
Pickling and processing method of shredded yellow radishes Download PDFInfo
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- CN105995769A CN105995769A CN201610378937.1A CN201610378937A CN105995769A CN 105995769 A CN105995769 A CN 105995769A CN 201610378937 A CN201610378937 A CN 201610378937A CN 105995769 A CN105995769 A CN 105995769A
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- 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
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Abstract
The present invention discloses a pickling and processing method of shredded yellow radishes. The method comprises the following steps: (1) salt pickling raw material selecting; (2) sterilizing and soaking; (3) desalinating; (4) cleaning, picking, and shredding; (5) seasoning and pickling: pressed raw materials and seasoning liquid are prepared at a ratio of 31:19 to conduct pickling; (6) cold storage refrigerating, stirring and analyzing; (7) packaging; and (8) pasteurizing and drying. The pickled shredded radishes are bright and yellow in color and luster, fragrant and crisp in tastes, and in line with people's consumption habits, and the pickling method is simple in processes and easy for realizing large-scale production.
Description
Technical field
One vegetable-pickling method of the present invention, particularly relates to the method for salting and processing of a kind of yellow radish.
Background technology
Due to improving constantly of living standard, people's requirement to eating is more and more higher, not only to satisfy, and more to eat
Good, eat healthy, not only include looking good, smell good and taste good required by traditional food, in the life day by day accelerated
Under rhythm, it is simple to carry and preservation, also become one of requirement of current vegetable, especially for auxiliary seasoning
The garnishes of matter, but owing to many fresh vegetables and fruits storage times are limited, making after dry product again can the nutrition of large losses
Material, loses original local flavor and flavour, and fresh fruit of vegetables is fabricated to pickles, has both met instant edible
Requirement, turn avoid the problem that fresh fruit of vegetables easily rots.
Summary of the invention
The present invention solves that the problems referred to above provide a kind of delicious and crisp delicious, color and luster is the side of pickling of the radish of yellow
Method.
The technical solution used in the present invention:
A kind of yellow radish method of salting and processing, its step is as follows:
(1) salting raw material is selected: the Radix Raphani selecting color, outward appearance and mouthfeel good is salting raw material；
(2) sterilize, soak: the raw material 30min that the sodium hypochlorite water soaking with concentration as 200ppm is selected
Sterilize, raw material and sterilized water mass ratio 2:1；
(3) desalination: late with flowing water desalination 1, all gets rid of the taste of sodium hypochlorite, reaches target salinity
0～3 degree；
(4) clean, select, shredding: after using beet washer to clean, to choose impurity removing, pest and disease damage etc. defective
Product, are cut into the radish of 4mm × 4mm by qualified Radix Raphani, add the white Semen Sesami of a small amount of mature and plump,
Then control hydraulic pressure squeezes to the 77.5% of original weight amount；
(5) seasoning is pickled: after squeezing, raw material and baste are pickled with the proportions of 31:19；
(6) Cold storage in the refrigerator, stirs, analyzes: pickled product enters Cold storage in the refrigerator, temperature of ice house 0～5 DEG C, 24h
Stirring once, after circulating 2 times, analyzes whether the salinity of salt-like prod, BRIX, acidity and pH value meet
Standard；
(7) packaging: standard compliant product is packaged into bag, solid content and liquid shape thing mass ratio in packaging bag
3:1；
(8) pasteurize, dries: sterilize after packaging at 85～89 DEG C 35min, drying machine drying.
In described step (5), the component of baste is: monosodium glutamate 1.0～1.5 parts, saccharin sodium 0.1～0.3 part,
Calcium lactate 0.2～0.4 part, lemon yellow 0.01～0.02 part, natrium malicum 0.7～0.9 part, potassium sorbate 0.1～0.2
Part, thin soy sauce 3～4 parts, refined salt 4～5 parts, citric acid 1～1.5 parts and water add to 100 parts.
Beneficial effects of the present invention: the radish color and luster that the present invention pickles is bright orange, and taste is fragrant and crisp, meets people
Consumption habit, method for salting technique is simple, easily realizes scale.
Detailed description of the invention
Embodiment 1
A kind of yellow radish method of salting and processing, its step is as follows:
(1) salting raw material is selected: the Radix Raphani selecting color, outward appearance and mouthfeel good is salting raw material；
(2) sterilize, soak: the raw material 30min that the sodium hypochlorite water soaking with concentration as 200ppm is selected
Sterilize, raw material and sterilized water mass ratio 2:1；
(3) desalination: late with flowing water desalination 1, all gets rid of the taste of sodium hypochlorite, reaches target salinity
0～3 degree；
(4) clean, select, shredding: after using beet washer to clean, to choose impurity removing, pest and disease damage etc. defective
Product, the radish that qualified Radix Raphani 210kg is cut into 4mm × 4mm, add the white of a small amount of mature and plump
Semen Sesami, then control hydraulic pressure squeezes to the 77.5% of original weight amount；
(5) seasoning is pickled: after squeezing, raw material and baste are pickled with the proportions of 31:19, baste
Component is monosodium glutamate 1.0kg, saccharin sodium 0.1kg, calcium lactate 0.2kg, lemon yellow 0.01kg, natrium malicum 0.7kg,
Potassium sorbate 0.1kg, thin soy sauce 3kg, refined salt 4kg, citric acid 1kg and water add to 100kg；
(6) Cold storage in the refrigerator, stirs, analyzes: pickled product enters Cold storage in the refrigerator, temperature of ice house 0～5 DEG C, 24h
Stirring once, after circulate 2 times, analyzes salt-like prod, salinity 3.5～4.5, BRIX 8.3～8.7, sour
Spend 0.4～0.6 and pH value conformance with standard between 4.0～4.6；
(7) packaging: standard compliant product is packaged into bag, and in packaging bag, solid content divides with liquid shape material amount
Wei 750g and 250g；
(8) pasteurize, dries: sterilize after packaging at 85～89 DEG C 35min, drying machine drying.
Embodiment 2
A kind of yellow radish method of salting and processing, its step is as follows:
(1) salting raw material is selected: the Radix Raphani selecting color, outward appearance and mouthfeel good is salting raw material；
(2) sterilize, soak: the raw material 30min that the sodium hypochlorite water soaking with concentration as 200ppm is selected
Sterilize, raw material and sterilized water mass ratio 2:1；
(3) desalination: late with flowing water desalination 1, all gets rid of the taste of sodium hypochlorite, reaches target salinity
0～3 degree；
(4) clean, select, shredding: after using beet washer to clean, to choose impurity removing, pest and disease damage etc. defective
Product, the radish that qualified Radix Raphani 210kg is cut into 4mm × 4mm, add the white of a small amount of mature and plump
Semen Sesami, then control hydraulic pressure squeezes to 163kg, the 77.5% of original weight amount；
(5) seasoning is pickled: after squeezing, raw material and baste are pickled with the proportions of 31:19, baste
Component is monosodium glutamate 1.5kg, saccharin sodium 0.3kg, calcium lactate 0.4kg, lemon yellow 0.02kg, natrium malicum 0.9kg,
Potassium sorbate 0.2kg, thin soy sauce 4kg, refined salt 5kg, citric acid 1.5kg and water add to 100kg；
(6) Cold storage in the refrigerator, stirs, analyzes: pickled product enters Cold storage in the refrigerator, temperature of ice house 0～5 DEG C, 24h
Stirring once, after circulate 2 times, analyzes salt-like prod, salinity 3.5～4.5, BRIX 8.3～8.7, sour
Spend 0.4～0.6 and pH value conformance with standard between 4.0～4.6；
(7) packaging: standard compliant product is packaged into bag, and in packaging bag, solid content divides with liquid shape material amount
Wei 750g and 250g；
(8) pasteurize, dries: sterilize after packaging at 85～89 DEG C 35min, drying machine drying.
Above two embodiments of the present invention are described in detail, but described content has been only the preferable of the present invention
Embodiment, it is impossible to be considered the practical range for limiting the present invention.All according to the present patent application scope made equal
Deng change and improvement etc., within all should still belonging to the patent covering scope of the present invention.
Claims (2)
1. a yellow radish method of salting and processing, it is characterised in that preparation process is as follows:
(1) salting raw material is selected: the Radix Raphani selecting color, outward appearance and mouthfeel good is salting raw material；
(2) sterilize, soak: the raw material 30min that the sodium hypochlorite water soaking with concentration as 200ppm is selected
Sterilize, raw material and sterilized water mass ratio 2:1；
(3) desalination: late with flowing water desalination 1, all gets rid of the taste of sodium hypochlorite, reaches target salinity
0～3 degree；
(4) clean, select, shredding: after using beet washer to clean, to choose impurity removing, pest and disease damage etc. defective
Product, are cut into the radish of 4mm × 4mm by qualified Radix Raphani, add the white Semen Sesami of a small amount of mature and plump,
Then control hydraulic pressure squeezes to the 77.5% of original weight amount；
(5) seasoning is pickled: after squeezing, raw material and baste are pickled with the proportions of 31:19；
(6) Cold storage in the refrigerator, stirs, analyzes: pickled product enters Cold storage in the refrigerator, temperature of ice house 0～5 DEG C, 24h
Stirring once, after circulating 2 times, analyzes whether the salinity of salt-like prod, BRIX, acidity and pH value meet
Standard；
(7) packaging: standard compliant product is packaged into bag, solid content and liquid shape thing mass ratio in packaging bag
3:1；
(8) pasteurize, dries: sterilize after packaging at 85～89 DEG C 35min, drying machine drying.
A kind of yellow radish method of salting and processing the most according to claim 1, it is characterised in that described
In step (5), the component of baste is: monosodium glutamate 1.0～1.5 parts, saccharin sodium 0.1～0.3 part, calcium lactate 0.2～0.4
Part, lemon yellow 0.01～0.02 part, natrium malicum 0.7～0.9 part, potassium sorbate 0.1～0.2 part, thin soy sauce
3～4 parts, refined salt 4～5 parts, citric acid 1～1.5 parts and water add to 100 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610378937.1A CN105995769A (en) | 2016-05-31 | 2016-05-31 | Pickling and processing method of shredded yellow radishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610378937.1A CN105995769A (en) | 2016-05-31 | 2016-05-31 | Pickling and processing method of shredded yellow radishes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995769A true CN105995769A (en) | 2016-10-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610378937.1A Pending CN105995769A (en) | 2016-05-31 | 2016-05-31 | Pickling and processing method of shredded yellow radishes |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509751A (en) * | 2016-12-19 | 2017-03-22 | 宁海县浙工大海洋研究院 | Processing method of high-quality pickled turnip strips |
| CN112401196A (en) * | 2020-07-24 | 2021-02-26 | 吉香居食品股份有限公司 | Low-salt, low-acid and low-water-activity pickled radish as well as preparation method and application thereof |
-
2016
- 2016-05-31 CN CN201610378937.1A patent/CN105995769A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509751A (en) * | 2016-12-19 | 2017-03-22 | 宁海县浙工大海洋研究院 | Processing method of high-quality pickled turnip strips |
| CN112401196A (en) * | 2020-07-24 | 2021-02-26 | 吉香居食品股份有限公司 | Low-salt, low-acid and low-water-activity pickled radish as well as preparation method and application thereof |
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Application publication date: 20161012 |