CN106107729A - A kind of manufacture method of dip radish - Google Patents
A kind of manufacture method of dip radish Download PDFInfo
- Publication number
- CN106107729A CN106107729A CN201610499824.7A CN201610499824A CN106107729A CN 106107729 A CN106107729 A CN 106107729A CN 201610499824 A CN201610499824 A CN 201610499824A CN 106107729 A CN106107729 A CN 106107729A
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- China
- Prior art keywords
- radish
- dip
- strip
- silk
- minute
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Abstract
It is an object of the invention to provide the manufacture method of a kind of dip radish, prepare including raw material, prepare radish and prepare dip step, the dip radish shredding that the present invention obtains is uniform, easily adjust and mix, taste is uniform, crisp and refreshing good to eat, and be not required to put into any additive and just can place long period taste and never degenerate, solve mouthfeel present in prior art single, the problem that the time that stores is short.
Description
Technical field
The invention belongs to food technology field, be specifically related to the manufacture method of a kind of dip radish.
Background technology
Dip radish is with white turnip as raw material, then is equipped with dip, a kind of dip radish of allotment, can be used as meal
Front little food, it is also possible to as the dispensing of cooking.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of dip radish, dip radish shredding is uniform, easily adjusts and mixes, taste
Fresh, crisp and refreshing good to eat, and be not required to put into any additive and just can place long period taste and never degenerate, solve prior art exists
Mouthfeel single, store time short problem.
The technical solution of the present invention is: the manufacture method of a kind of dip radish, comprises the following steps:
Step one: prepared by raw material；
Fresh white radish 2kg, edible oil 170-300ml, Pericarpium Zanthoxyli 10g, Fructus Foeniculi 3g, Sal 15-30g, Herba Alii fistulosi silk 5-10g, peppery
Green pepper 5-10g, garlic pieces 10-15g, shredded ginger 5-10g, vinegar 20-30ml, soy sauce 10-15ml and white sugar 5-10g；
Step 2: preparation radish；
After white turnip is cleaned, it is cut into 2-3mm width, the strip of 3-4cm length, Sal 15-30g is uniformly sprinkling upon strip
In radish, after stirring, the radish of strip is placed on dry in the sun in the container of hollow out, does the moisture content to 20%, treated
Radish；
Step 3: prepare dip；
By edible oil 170-300ml, burn-out temperature is 70～90 DEG C, after putting into the Herba Alii fistulosi quick-fried perfume (or spice) of silk 5-10g, puts into Fructus Capsici 5-
10g, after going out pungent, is sequentially placed into garlic pieces 10-15g, shredded ginger 5-10g, after one minute, puts into Pericarpium Zanthoxyli 10g, Fructus Foeniculi 3g, one point
Zhong Hou, puts vinegar 20-30ml, soy sauce 10-15ml, adds white sugar 5-10g, boil 10-15 minute, obtain dip；To obtain
Stand-by radish put into prepared dip, after stirring, pickle after 3 hours.
Further, edible oil uses Oleum Arachidis hypogaeae semen, Oleum Brassicae campestris or soybean oil.
The invention has the beneficial effects as follows: the manufacture method of this kind of dip radish, step is simple, and taste is crisp and refreshing good to eat, and not
Need to put into any additive just can place long period taste and never degenerate, low cost, taste is suitable, is suitable to each age groups food
With.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, to the present invention
It is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.
Embodiment one
Prepared by raw material: fresh radish 2kg, edible oil 170ml, Pericarpium Zanthoxyli 10g, Fructus Foeniculi 3g, Sal 15g, Herba Alii fistulosi silk 10g, Fructus Capsici
10g, garlic pieces 10g, shredded ginger 5g, vinegar 20ml, soy sauce 10ml, white sugar 5g.Preparation Radix Raphani strand: after radish being cleaned, be cut into 2-
3mm width, the strip of 3-4cm length, Sal 15g is uniformly sprinkling upon in the radish of strip, after stirring, by the Radix Raphani of strip
Silk is placed in the container of hollow out spreads dry in the sun out, does the moisture content to 20%, obtains stand-by radish.
Preparing dip, by Oleum Arachidis hypogaeae semen 170ml, burn-out temperature is 70～90 DEG C, after putting into the Herba Alii fistulosi quick-fried perfume (or spice) of silk 10g, puts into Fructus Capsici
10g, after going out pungent, after garlic pieces 10g, shredded ginger 5g are sequentially placed into one minute, put into Pericarpium Zanthoxyli 10g, Fructus Foeniculi 3g after mono-minute, puts food
Vinegar 20ml, soy sauce 10ml, add white sugar 5g, boils 10-15 minute, obtains dip.The stand-by radish obtained is put into system
In the dip obtained, after stirring, after pickling 3 hours.
During due to simple radish dry in the sun, radish is difficult to dehydration, carries out after radish being pickled by Sal in embodiment again
Dry in the sun, it is possible to ensure dehydration, thus after pickling, the softest silk floss of radish mouthfeel, and ensure the crisp and refreshing of mouthfeel.
The method for salting of embodiment, make to prepare to pickle radish tasty soon, in good taste, fragrance foot, be suitable for each age groups
Edible.
Embodiment two
Prepared by raw material: fresh radish 2kg, edible oil 300ml, Pericarpium Zanthoxyli 10g, Fructus Foeniculi 3g, Sal 30g, Herba Alii fistulosi silk 10g, Fructus Capsici
10g, garlic pieces 15g, shredded ginger 10g, vinegar 30ml, soy sauce 15ml, white sugar 10g；
Preparation radish: after radish is cleaned, be cut into 2-3mm width, the strip of 3-4cm length, Sal 30g is uniformly sprinkling upon length
In the radish of strip, after stirring, the radish of strip is placed in the container of hollow out and spreads dry in the sun out, do the water to 20%
Part, obtain stand-by radish；.
Preparing dip, by edible oil 300ml, burn-out temperature is 70～90 DEG C, after putting into the Herba Alii fistulosi quick-fried perfume (or spice) of silk 5-10g, puts into peppery
Green pepper 10g, after going out pungent, after garlic pieces 15g, shredded ginger 10g are sequentially placed into one minute, puts into Pericarpium Zanthoxyli 10g, Fructus Foeniculi 3g after mono-minute,
Put vinegar 30ml, soy sauce 15ml, add white sugar 10g, boil 10-15 minute, obtain dip；The stand-by radish that will obtain
Bar puts into prepared dip, after stirring, after pickling 3 hours.
Embodiment two unlike embodiment one, the condiment such as edible oil, Sal, Fructus Capsici, Herba Alii fistulosi silk, Fructus Capsici, vinegar, soy sauce
The increase of addition, thus the dip radish taste prepared is heavier, in mouthfeel salty, peppery, fragrance road is more prominent, be suitable for partially
Good taste requires that heavier crowd eats.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Any amendment, equivalent and the improvement etc. made within god and principle, should be included within the scope of the present invention.
Claims (2)
1. the manufacture method of a dip radish, it is characterised in that comprise the following steps:
Step one: prepared by raw material；
Fresh white radish 2kg, edible oil 170-300ml, Pericarpium Zanthoxyli 10g, Fructus Foeniculi 3g, Sal 15-30g, Herba Alii fistulosi silk 5-10g, Fructus Capsici 5-
10g, garlic pieces 10-15g, shredded ginger 5-10g, vinegar 20-30ml, soy sauce 10-15ml and white sugar 5-10g；
Step 2: preparation radish；
After white turnip is cleaned, it is cut into 2-3mm width, the strip of 3-4cm length, Sal 15-30g is uniformly sprinkling upon the radish of strip
On, after stirring, the radish of strip is placed on dry in the sun in the container of hollow out, does the moisture content to 20%, obtain stand-by trailing plants
Foretell silk；
Step 3: prepare dip；
It is 70～90 DEG C by edible oil 170-300ml burn-out temperature, after putting into the Herba Alii fistulosi quick-fried perfume (or spice) of silk 5-10g, puts into Fructus Capsici 5-10g, go out
After pungent, garlic pieces 10-15g, shredded ginger 5-10g are sequentially placed into, after one minute, put into Pericarpium Zanthoxyli 10g, Fructus Foeniculi 3g, after one minute, put
Vinegar 20-30ml, soy sauce 10-15ml, add white sugar 5-10g, boils 10-15 minute, obtains dip；Stand-by by obtain
Radish puts into prepared dip, after stirring, after pickling 3 hours.
The manufacture method of a kind of dip radish the most as claimed in claim 1, it is characterised in that: edible oil uses Oleum Arachidis hypogaeae semen, dish
Seed oil or soybean oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610499824.7A CN106107729A (en) | 2016-06-29 | 2016-06-29 | A kind of manufacture method of dip radish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610499824.7A CN106107729A (en) | 2016-06-29 | 2016-06-29 | A kind of manufacture method of dip radish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107729A true CN106107729A (en) | 2016-11-16 |
Family
ID=57285784
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610499824.7A Pending CN106107729A (en) | 2016-06-29 | 2016-06-29 | A kind of manufacture method of dip radish |
Country Status (1)
| Country | Link |
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| CN (1) | CN106107729A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709148A (en) * | 2005-08-03 | 2005-12-21 | 英石峰 | Salted vegetable and its preparing method |
| CN101036512A (en) * | 2006-03-14 | 2007-09-19 | 张媛 | Method for bloating fresh huicai |
| CN104323181A (en) * | 2014-11-13 | 2015-02-04 | 茅虞 | Process for pickling sauced white radish |
-
2016
- 2016-06-29 CN CN201610499824.7A patent/CN106107729A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709148A (en) * | 2005-08-03 | 2005-12-21 | 英石峰 | Salted vegetable and its preparing method |
| CN101036512A (en) * | 2006-03-14 | 2007-09-19 | 张媛 | Method for bloating fresh huicai |
| CN104323181A (en) * | 2014-11-13 | 2015-02-04 | 茅虞 | Process for pickling sauced white radish |
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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 |