CN106106980A - Radix Raphani method for preparing preserved fruit - Google Patents
Radix Raphani method for preparing preserved fruit Download PDFInfo
- Publication number
- CN106106980A CN106106980A CN201610468774.6A CN201610468774A CN106106980A CN 106106980 A CN106106980 A CN 106106980A CN 201610468774 A CN201610468774 A CN 201610468774A CN 106106980 A CN106106980 A CN 106106980A
- Authority
- CN
- China
- Prior art keywords
- radix raphani
- sugar liquid
- preserved fruit
- radish block
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 14
- 241000220259 Raphanus Species 0.000 claims abstract description 22
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000011293 Brassica napus Nutrition 0.000 claims abstract description 4
- 240000008100 Brassica rapa Species 0.000 claims abstract description 4
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims abstract description 4
- 206010039509 Scab Diseases 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 4
- 239000010935 stainless steel Substances 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000009923 sugaring Methods 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims 1
- 201000010099 disease Diseases 0.000 abstract description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 6
- 206010003210 Arteriosclerosis Diseases 0.000 abstract description 5
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 230000036772 blood pressure Effects 0.000 abstract description 5
- 208000029078 coronary artery disease Diseases 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000000087 stabilizing effect Effects 0.000 abstract description 5
- 201000001883 cholelithiasis Diseases 0.000 abstract description 4
- 230000001093 anti-cancer Effects 0.000 description 4
- 230000002265 prevention Effects 0.000 description 3
- 102000014150 Interferons Human genes 0.000 description 2
- 108010050904 Interferons Proteins 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229940079322 interferon Drugs 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000179886 Moringa oleifera Species 0.000 description 1
- 235000011347 Moringa oleifera Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of Radix Raphani method for preparing preserved fruit, its preparation process is, first selects fresh, hinders white turnip without scab mechanical；Clean Radix Raphani with clear water, drain again；Again Radix Raphani is cut into slices；Radish block is put into after the sugar liquid configured being boiled again；Radish block after boiling again is immersed in sugar liquid；Drain radish block excess surface sugar liquid to put in the baking oven of 50 DEG C and toast；Radish block after finally drying, is positioned in stainless steel cask by the mode of one layer of preserved fruit of one layer of Icing Sugar and airtight prepared Radix Raphani preserved fruit.It can preserve the mouthfeel of Radix Raphani, preserves nutrition simultaneously, and the Radix Raphani taste being stained with sugar liquid is better to eat, has splendid taste, it is possible to decrease blood fat, vessel softening, stabilizing blood pressure, prevents coronary heart disease, arteriosclerosis, cholelithiasis and other diseases.
Description
Technical field
The invention belongs to making food Technology field, relate to a kind of Moringa method for preparing beverage.
Background technology
Radix Raphani contains the various trace elements that human body self can be induced to produce interferon, can enhancing human body immunity power, and can press down
The growth of cancerous cell processed, to anti-cancer, anticancer significant.Mustard oil and the good fiber of meals in Radix Raphani can promote gastrointestinal peristalsis, have
Help the discharge of bodily waste.Often eat Radix Raphani and can reduce blood fat, vessel softening, stabilizing blood pressure, prevent coronary heart disease, arteriosclerosis, gallbladder
The diseases such as stone disease.
1, Radix Raphani contains the various trace elements that human body can be induced to produce interferon, can enhancing human body immunity power, and can suppress
The growth of cancerous cell, to pre-anti-cancer, anticancer significant.
2, the vitamin B group in Radix Raphani and the mineral such as potassium, magnesium can promote enterogastric peristalsis, contribute to the eliminating of bodily waste.
3, eat Radix Raphani can blood fat reducing, vessel softening, stabilizing blood pressure, the prevention disease such as coronary heart disease, arteriosclerosis, cholelithiasis.
4, Radix Raphani or a herb, its good sweet in the mouth of property, can removing food stagnancy is stagnant, reducing phlegm and fever, therapeutic method to keep the adverse QI flowing downwards alleviating distention in middle-JIAO, removing toxic substances.
Radix Raphani eating method is the most, but is generally used as cuisine and eats, and seldom has the sweets that Radix Raphani makes, Er Qiexian
Radix Raphani product commercially is difficult to keep the nutrition in the mouthfeel of Radix Raphani and Radix Raphani.
Summary of the invention
In order to overcome the disadvantages mentioned above of prior art, the present invention provides a kind of Radix Raphani method for preparing preserved fruit, and it can preserve trailing plants
The mouthfeel foretold, preserves nutrition simultaneously, and the Radix Raphani taste being stained with sugar liquid is better to eat, has splendid taste.
The technical solution adopted for the present invention to solve the technical problems is: a kind of Radix Raphani method for preparing preserved fruit, its preparation process
It is:
The first step: material choice, selects fresh, hinders without scab mechanical, stem stalk even thickness, the white turnip that meat is thick；
Second step: clean peeling, clean Radix Raphani with clear water, drain, topping narrower portion, band must part and the more clear portion of color
Point, then manual rossing, it is desirable to peeling rate 100%, and Radix Raphani good colour, sarcocarp is without rotting；
3rd step: section steaming and decocting, cuts into slices Radix Raphani, slice thick 0.5-0.8cm, then steams 10min with steamer, there to be transparent feel,
The most crisp the softest it is advisable；
4th step: boil radish block, puts into radish block after the sugar liquid configured being boiled, sugar liquid and radish block are pressed 1:1 and added, and about 6-8 divides
Clock takes the dish out of the pot；
5th step: sugaring, the radish block after boiling is immersed in 10h in sugar liquid, keeps temperature 20 DEG C in placement process；
6th step: be dried, drain radish block excess surface sugar liquid, be placed on screen cloth, puts into baking 1h in the baking oven of 50 DEG C, so
After be warmed up to 70 DEG C, continue be dried 16h, transparent to surface, dry and comfortable tack-free till.Room temperature cooling 10h；
7th step: wrap up in powder, the radish block after drying, it is positioned in stainless steel cask and close by the mode of one layer of preserved fruit of one layer of Icing Sugar
Closing, after placing 12h-15h, taking-up carries out sealed packaging and prepares Radix Raphani preserved fruit.
Described sugar liquid component and percentage by weight be: white sugar 25%, high fructose syrup 25%, fruit oleo stock 20% and citric acid
0.5%, remaining for water.
The positive effect of the present invention is: it can preserve the mouthfeel of Radix Raphani, preserves nutrition simultaneously, and was stained with the Radix Raphani of sugar liquid
Taste is better to eat, has splendid taste, it is possible to decrease blood fat, vessel softening, stabilizing blood pressure, prevention coronary heart disease, arteriosclerosis,
Cholelithiasis and other diseases.
Accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Detailed description of the invention
Below in conjunction with the accompanying drawings and embodiment the present invention is further described.
Seeing Fig. 1, a kind of Radix Raphani method for preparing preserved fruit, its preparation process is:
The first step: material choice, selects fresh, hinders without scab mechanical, stem stalk even thickness, the white turnip that meat is thick；
Second step: clean peeling, clean Radix Raphani with clear water, drain, topping narrower portion, band must part and the more clear portion of color
Point, then manual rossing, it is desirable to peeling rate 100%, and Radix Raphani good colour, sarcocarp is without rotting；
3rd step: section steaming and decocting, cuts into slices Radix Raphani, slice thick 0.5-0.8cm, then steams 10min with steamer, there to be transparent feel,
The most crisp the softest it is advisable；
4th step: boil radish block, puts into radish block after the sugar liquid configured being boiled, sugar liquid and radish block are pressed 1:1 and added, and about 6-8 divides
Clock takes the dish out of the pot；
5th step: sugaring, the radish block after boiling is immersed in 10h in sugar liquid, keeps temperature 20 DEG C in placement process；
6th step: be dried, drain radish block excess surface sugar liquid, be placed on screen cloth, puts into baking 1h in the baking oven of 50 DEG C, so
After be warmed up to 70 DEG C, continue be dried 16h, transparent to surface, dry and comfortable tack-free till.Room temperature cooling 10h；
7th step: wrap up in powder, the radish block after drying, it is positioned in stainless steel cask and close by the mode of one layer of preserved fruit of one layer of Icing Sugar
Closing, after placing 12h-15h, taking-up carries out sealed packaging and prepares Radix Raphani preserved fruit.
Described sugar liquid component and percentage by weight be: white sugar 25%, high fructose syrup 25%, fruit oleo stock 20% and citric acid
0.5%, remaining for water.
The positive effect of the present invention is: it can preserve the mouthfeel of Radix Raphani, preserves nutrition simultaneously, and was stained with the Radix Raphani of sugar liquid
Taste is better to eat, has splendid taste, it is possible to decrease blood fat, vessel softening, stabilizing blood pressure, prevention coronary heart disease, arteriosclerosis,
Cholelithiasis and other diseases.
Claims (2)
1. a Radix Raphani method for preparing preserved fruit, it is characterised in that preparation process is:
The first step: material choice, selects fresh, hinders without scab mechanical, stem stalk even thickness, the white turnip that meat is thick；
Second step: clean peeling, clean Radix Raphani with clear water, drain, topping narrower portion, band must part and the more clear portion of color
Point, then manual rossing, it is desirable to peeling rate 100%, and Radix Raphani good colour, sarcocarp is without rotting；
3rd step: section steaming and decocting, cuts into slices Radix Raphani, slice thick 0.5-0.8cm, then steams 10min with steamer, there to be transparent feel,
The most crisp the softest it is advisable；
4th step: boil radish block, puts into radish block after the sugar liquid configured being boiled, sugar liquid and radish block are pressed 1:1 and added, and about 6-8 divides
Clock takes the dish out of the pot；
5th step: sugaring, the radish block after boiling is immersed in 10h in sugar liquid, keeps temperature 20 DEG C in placement process；
6th step: be dried, drain radish block excess surface sugar liquid, be placed on screen cloth, puts into baking 1h in the baking oven of 50 DEG C, so
After be warmed up to 70 DEG C, continue be dried 16h, transparent to surface, dry and comfortable tack-free till；Room temperature cooling 10h；
7th step: wrap up in powder, the radish block after drying, it is positioned in stainless steel cask and close by the mode of one layer of preserved fruit of one layer of Icing Sugar
Closing, after placing 12h-15h, taking-up carries out sealed packaging and prepares Radix Raphani preserved fruit.
2. as claimed in claim 1 Radix Raphani method for preparing preserved fruit, is characterized in that: described sugar liquid component and percentage by weight be: white sand
Sugar 25%, high fructose syrup 25%, fruit oleo stock 20% and citric acid 0.5%, remaining for water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610468774.6A CN106106980A (en) | 2016-06-25 | 2016-06-25 | Radix Raphani method for preparing preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610468774.6A CN106106980A (en) | 2016-06-25 | 2016-06-25 | Radix Raphani method for preparing preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106106980A true CN106106980A (en) | 2016-11-16 |
Family
ID=57268196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610468774.6A Pending CN106106980A (en) | 2016-06-25 | 2016-06-25 | Radix Raphani method for preparing preserved fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106106980A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112352865A (en) * | 2020-11-13 | 2021-02-12 | 杭州萧山农业发展有限公司 | Dried radish and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564122A (en) * | 2012-07-24 | 2014-02-12 | 黑龙江省轻工科学研究院 | Preparation method of preserved sweet pink-fleshed radish |
| CN104322853A (en) * | 2014-11-04 | 2015-02-04 | 腾冲县四馨坊食品有限责任公司 | Mango bar production process |
| CN105104677A (en) * | 2015-08-25 | 2015-12-02 | 夏华 | Making method for candied radishes |
-
2016
- 2016-06-25 CN CN201610468774.6A patent/CN106106980A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564122A (en) * | 2012-07-24 | 2014-02-12 | 黑龙江省轻工科学研究院 | Preparation method of preserved sweet pink-fleshed radish |
| CN104322853A (en) * | 2014-11-04 | 2015-02-04 | 腾冲县四馨坊食品有限责任公司 | Mango bar production process |
| CN105104677A (en) * | 2015-08-25 | 2015-12-02 | 夏华 | Making method for candied radishes |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112352865A (en) * | 2020-11-13 | 2021-02-12 | 杭州萧山农业发展有限公司 | Dried radish and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161116 |