CN106165874A - A kind of correctives for new living body Radix Raphani is processed - Google Patents
A kind of correctives for new living body Radix Raphani is processed Download PDFInfo
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- CN106165874A CN106165874A CN201610488715.5A CN201610488715A CN106165874A CN 106165874 A CN106165874 A CN 106165874A CN 201610488715 A CN201610488715 A CN 201610488715A CN 106165874 A CN106165874 A CN 106165874A
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- radix raphani
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 244000248349 Citrus limon Species 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 22
- 235000019640 taste Nutrition 0.000 abstract description 18
- 238000000034 method Methods 0.000 abstract description 14
- 230000008569 process Effects 0.000 abstract description 12
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- 230000018044 dehydration Effects 0.000 abstract description 4
- 238000006297 dehydration reaction Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000009792 diffusion process Methods 0.000 abstract description 3
- 239000000843 powder Substances 0.000 description 20
- 238000003756 stirring Methods 0.000 description 20
- 241000220259 Raphanus Species 0.000 description 16
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 16
- 239000000463 material Substances 0.000 description 12
- 238000002360 preparation method Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 8
- 239000000284 extract Substances 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
- BCAARMUWIRURQS-UHFFFAOYSA-N dicalcium;oxocalcium;silicate Chemical compound [Ca+2].[Ca+2].[Ca]=O.[O-][Si]([O-])([O-])[O-] BCAARMUWIRURQS-UHFFFAOYSA-N 0.000 description 6
- 239000000706 filtrate Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 5
- 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 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 235000013355 food flavoring agent Nutrition 0.000 description 5
- 238000002347 injection Methods 0.000 description 5
- 239000007924 injection Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 241000238557 Decapoda Species 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 4
- 241000628997 Flos Species 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 4
- 241000717679 Mosla Species 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 238000005253 cladding Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 229940093503 ethyl maltol Drugs 0.000 description 4
- 235000005739 manihot Nutrition 0.000 description 4
- 210000004681 ovum Anatomy 0.000 description 4
- 229940074404 sodium succinate Drugs 0.000 description 4
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 4
- 241000208367 Euonymus Species 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000011010 flushing procedure Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 2
- 210000003323 beak Anatomy 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000000571 coke Substances 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000004209 hair Anatomy 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 229960004793 sucrose Drugs 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000565667 Mesodon inflectus Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 208000031481 Pathologic Constriction Diseases 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 241001635574 Sabatia angularis Species 0.000 description 1
- 241000286862 Siliqua Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 210000001215 vagina Anatomy 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
Classifications
-
- 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
Abstract
The present invention provides a kind of correctives for processing new living body Radix Raphani, relate to field of food, be made up of the raw material of following weight ratio: Mel 4.5 parts, maltose 2.3 parts, Sal 2.2 parts, Sucus Zingberis 2.0 parts, Fructus Citri Limoniae juice 3.5 parts, Fructus Schisandrae Chinensis 1.2 parts, 250 parts of water.Using fresh live body Radix Raphani is effective object, accelerates correctives diffusion velocity in Radix Raphani tuber；Can make the cell in Radix Raphani tuber that a certain degree of dehydration occurs, be beneficial to control product water content, reduce the difficulty of later process baking dehydration；Fructus Citri Limoniae juice contained by correctives, Fructus Schisandrae Chinensis composition, can eliminate the pungent that some Radix Raphani has, retain its sour-sweet taste, and can improve crisp mouthfeel.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of correctives for new living body Radix Raphani is processed.
Background technology
Radix Raphani, rhizome vegetable, have another name called Radix Raphani, summer radish, Radix Talini Paniculati.Root meat, Long Circle, spherical or conical, originate in
China, kind is the most, has shagreen, purple skin, Folium Styracis Suberifoliae and Rhizoma Euonymus, and stem is upright, sturdy, and cylindrical, hollow, from base portion branch.Logical
Chang great Tou pinnation, by coarse wool, side sliver 1～3 is right, and there is sawtooth at edge or incises；In stem, upwards gradual change is little, does not split or slightly divides
Split, do not embrace stem.Raceme, top is raw and axil is raw.Spend rose pink or white.Siliqua, does not ftractures, closely cone, directly or slightly
Curved, to hang between seed and shorten beading into, tip has long beak, beak length 2.5～5 centimetres, really wall spongioplasm.Seed 2～6, bronzing,
Circle, has fine-structure mesh stricture of vagina.Seed, fresh, leaf all can be used as medicine, function therapeutic method to keep the adverse QI flowing downwards removing food stagnancy.Raw turnip amylase-containing, can be aid digestion, has many
Plant vegetables and use and medical value.
Now, cooking that Radix Raphani is mainly used in people's daily life is edible, or carrys out salted white with Radix Raphani, the food of Radix Raphani
With relatively more single, seldom have to become Radix Raphani food processing a kind of to be convenient for carrying, can instant edible leisure food, existing Radix Raphani food
The demand of people cannot be met.
Summary of the invention
It is an object of the invention to provide a kind of correctives for new living body Radix Raphani is processed, and Radix Raphani leisure
The preparation method of food, to solve above-mentioned technical problem.
The technical problem to be solved realizes by the following technical solutions:
A kind of correctives for new living body Radix Raphani is processed, it is characterised in that by the raw material system of following weight ratio
Become: Mel 4.5 parts, maltose 2.3 parts, Sal 2.2 parts, Sucus Zingberis 2.0 parts, Fructus Citri Limoniae juice 3.5 parts, Fructus Schisandrae Chinensis 1.2 parts, 250 parts of water.
Described Fructus Citri Limoniae juice selects fresh squeezing Fructus Citri Limoniae juice.
Fresh squeezing Sucus Zingberis selected by described Sucus Zingberis.
The preparation method of correctives: take 20 parts of water, adds Fructus Schisandrae Chinensis and Sal, and stirring makes Sal dissolve, Fructus Schisandrae Chinensis is complete
Submerged in water, it is warming up to 45 DEG C, soaks 8.5 hours, filter, reserved filtrate；Rinse Fructus Schisandrae Chinensis with remaining water, and collect flushing
Liquid mixes with filtrate, obtains five tastes alite extract；In five tastes alite extract, add maltose, after stirring and dissolving, add Mel,
Continue to stir to being completely dissolved, add Sucus Zingberis and the Fructus Citri Limoniae juice of existing squeezing, stir and i.e. obtain correctives.
The preparation method of a kind of Radix Raphani leisure food, it is characterised in that step is:
(1) major ingredient processes: take the Radix Raphani of fresh band leaf, and surface washing is clean, uses the mode of injection to the root meat of Radix Raphani
Interior injection correctives, injects from the rhizome lower end of Radix Raphani, and per kilogram Radix Raphani injects correctives 35g, after injecting correctives, and Folium Raphani court
Upper placed longitudinally, it is placed in specific environment process 45min, wherein within first 25min minute, stands, rear 20min allows Radix Raphani with 800-
The speed rotation of 1200r/min；The temperature of described specific environment is 38 DEG C, violet exposure intensity is 800 luxs, carbon dioxide
Concentration is 3500ppm, ultrasonic frequency is 2.5 ten thousand hertz；
Described correctives is made up of the raw material of following weight ratio: Mel 4.5 parts, maltose 2.3 parts, Sal 2.2 parts, Sucus Zingberis
2.0 parts, Fructus Citri Limoniae juice 3.5 parts, Fructus Schisandrae Chinensis 1.2 parts, 250 parts of water；
Taking 20 parts of water, add Fructus Schisandrae Chinensis and Sal, stirring makes Sal dissolve, Fructus Schisandrae Chinensis is completely submerged in water, is warming up to
45 DEG C, soak 8.5 hours, filter, reserved filtrate；Rinse Fructus Schisandrae Chinensis with remaining water, and collect flushing liquor and mix with filtrate, obtain five
Taste alite extract；In five tastes alite extract, add maltose, after stirring and dissolving, add Mel, continue stirring to the most molten
Solve, add Sucus Zingberis and the Fructus Citri Limoniae juice of existing squeezing, stir and i.e. obtain correctives.
(2) major ingredient processing: cut Folium Raphani and root hair, stay the tuber of Radix Raphani, and cut growth be 10cm, a width of 5cm, thickness be
The preserved radish strip of 6cm, then cooks with steam；
(3) major ingredient is pickled: the preserved radish strip after cooking immerses in cure to be pickled 18-36 hour, and cure is with Rhizoma dioscoreae paste and egg
Make clearly thick for carrier,
Described cure is formed by the preparation of raw material of following weight ratio: Sal 35 parts, 1.2 parts of Flos abelmoschi manihot dry powder, Folium Perillae powder 0.5
Part, Chinese Mosla Herb 1.3-2.5 part, Folium Perillae powder 0.6-1.3 part, sucrose 20 parts, sodium succinate 1.2 parts, ethylmaltol 0.8
Part, yeast powder 0.6 part, sodium bicarbonate 5-10 part, shrimp seed 3 parts, 2.5 parts of Pericarpium Zanthoxyli, 1.2 parts of Fructus Foeniculi, Rhizoma dioscoreae paste 85 parts, Ovum Gallus domesticus album 30
Part, 25 parts of water, Fructus Hordei Germinatus powder 15 parts；
Preparation method:
Heat water to 90-95 DEG C, be then sequentially added into Flos abelmoschi manihot dry powder, Folium Perillae powder, Chinese Mosla Herb, the stirring of Folium Perillae powder
Mix homogeneously, sealing thermal insulation 15min；
Then take out and be down to room temperature, add sucrose, sodium succinate, ethylmaltol, yeast powder, sodium bicarbonate, mixing
Stir, cold preservation 20min under the conditions of 0-3 DEG C, must expect A；
By Pericarpium Zanthoxyli, Fructus Foeniculi mixing, pulverize, B must be expected；
Rhizoma dioscoreae paste, water, Fructus Hordei Germinatus powder, Ovum Gallus domesticus album, shrimp seed mixing and stirring, then mix with material A and material B, stir, i.e.
Obtain thick cure；
(4) hang paste, baking processes: after having pickled, taking out preserved radish strip, thick cure is coated on preserved radish strip surface, so
The baking for the first time of rear entrance baking oven, baking temperature is 125 DEG C, and baking time is 1.5-3.5min, and the cure of cladding preserved radish strip is solid
Change, dry tack free i.e. can be taken off；It is immersed in the most again in thick cure and carries out hanging paste for the second time, after taking-up, be re-fed into baking box
Carrying out second time to toast, baking temperature is 135 DEG C, and baking time is 3.5-6min, bakes the second layer cure surface coke to cladding
Yellow；
(5) cooling packing: after extension paste, baking terminate, cooling, then it is vacuum-packed, after sterilization treatment, vanning.
As preferably, described Radix Raphani selects Rhizoma Euonymus Radix Raphani.
As preferably, during preserved radish strip steam cooks, steam used is vinegar and the mixture of water produces, vinegar with
The volume proportion 1:30 of water, the vapor (steam) temperature of generation controls at 95-115 DEG C.
The step that major ingredient processes, using fresh live body Radix Raphani is effective object, uses the mode of injection to be injected by correctives
In the tuber of Radix Raphani, then Radix Raphani live body is placed in specific in the environment of process, promote the Cell sap in Radix Raphani tuber flow, accelerate strong
Taste agent longitudinal diffusion speed in Radix Raphani tuber, is also attended by the horizontal proliferation of relatively slow speed, then Radix Raphani while longitudinal diffusion
Under cooperation with certain speed rotation, produce centrifugal action, accelerate correctives horizontal proliferation in Radix Raphani tuber；Correctives energy
Enough change the taste of Radix Raphani, improve its palatability as leisure food；Contained by correctives, the concentration of the composition such as Sal is relatively
Greatly, after being injected in Radix Raphani tuber, can make the cell in Radix Raphani tuber that a certain degree of dehydration occurs, be beneficial to control product moisture content
Content, reduces the difficulty of later process baking dehydration；Fructus Citri Limoniae juice contained by correctives, Fructus Schisandrae Chinensis composition, can eliminate some
The pungent that Radix Raphani has, retains its sour-sweet taste, and can improve crisp mouthfeel.
Pickling in step, the cure of use is different from tradition cure, does not use a large amount of Tradition condiment, such as Herba Alii fistulosi,
Bulbus Allii, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Piperis, soy sauce, Fructus Cumini Cymini, Fructus Capsici, cooking wine, monosodium glutamate, chicken essence, Oyster sauce etc.；Tradition cure is by using
The flavouring agent of larger proportion, changes the taste of foodstuff, also covers simultaneously or too much change the taste of food materials itself；Very
It is destroyed to some original flavor caused in food materials and disappears, along with the raising of health of people diet consciousness, be unwilling to eat too
The food that many flavouring agents are in harmonious proportion out；Flavouring agent excess is edible to be unfavorable for healthy, and the most traditional peppery bar, its taste lures very much
People, but the most unhealthy, and its taste almost fully relies on flavouring agent mediation and forms；There is no the taste of any food materials itself.
Traditional flavouring method abandoned the most completely by the cure of the present invention, does not uses Tradition condiment in a large number；Only make
With seasoning based on Sal, sucrose, being aided with a small amount of Pericarpium Zanthoxyli, Fructus Foeniculi, main thought is to utilize other food materials to enter staple food material
Row auxiliary flavour enhancing, ferments, decomposes, extracts and improves the local flavor of food materials itself to greatest extent.And the cure of the present invention, i.e. makees
For preserved materials, again as being coated on the extension thickener that preserved radish strip surface carries out toasting.
Hang paste, baking processes step, utilizes cure as hanging thickener, and in curing process, the moisture content in preserved radish strip separates out, and salts down
In material, flavoring agent concentration diminishes, and taste is thin out；Some starch can also be added in cure and increase the stickiness of cure, make cure
Taste continues thin out, then as hanging thickener, is wrapped in preserved radish strip surface (hang and stick with paste), hangs paste and twice baking through at least twice,
On the one hand can fully reduce the water content in preserved radish strip, on the other hand can increase and hang the thickness and final products mouthfeel stuck with paste
Level.
The invention has the beneficial effects as follows:
The present invention, compared with traditional Radix Raphani food, uses convenient, and the processing method having expanded Radix Raphani food enriches
The kind of Radix Raphani food, can not only keep the nutritive value of Radix Raphani well, and its preparation method is simple, and preparation cost is low,
Special taste, nutritious, the manufacture method of the present invention is different from traditional Radix Raphani edible way simultaneously, can be as leisure food
At any time with enjoying, it is simple to trip is carried, useful to health.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close specific embodiment, the present invention is expanded on further, but following embodiment is only the preferred embodiments of the present invention, and not all.
Based on the embodiment in embodiment, it is real that those skilled in the art are obtained other on the premise of not making creative work
Execute example, broadly fall into protection scope of the present invention.
A kind of preparation method of Radix Raphani leisure food, step is:
(1) major ingredient processes: take the Rhizoma Euonymus Radix Raphani of fresh band leaf, and surface washing is clean, uses the mode of injection to the root of Radix Raphani
Injection correctives in meat, injects from the rhizome lower end of Radix Raphani, and per kilogram Radix Raphani injects correctives 35g, after injecting correctives, and Radix Raphani
Leaf is the most placed longitudinally, is placed in specific environment process 45min, wherein within first 25min minute, stands, and rear 20min allows Radix Raphani with 800-
The speed rotation of 1200r/min；The temperature of described specific environment is 38 DEG C, violet exposure intensity is 800 luxs, carbon dioxide
Concentration is 3500ppm, ultrasonic frequency is 2.5 ten thousand hertz；
Described correctives is made up of the raw material of following weight ratio: Mel 4.5 parts, maltose 2.3 parts, Sal 2.2 parts, Sucus Zingberis
2.0 parts, Fructus Citri Limoniae juice 3.5 parts, Fructus Schisandrae Chinensis 1.2 parts, 250 parts of water；
Taking 20 parts of water, add Fructus Schisandrae Chinensis and Sal, stirring makes Sal dissolve, Fructus Schisandrae Chinensis is completely submerged in water, is warming up to
45 DEG C, soak 8.5 hours, filter, reserved filtrate；Rinse Fructus Schisandrae Chinensis with remaining water, and collect flushing liquor and mix with filtrate, obtain five
Taste alite extract；In five tastes alite extract, add maltose, after stirring and dissolving, add Mel, continue stirring to the most molten
Solve, add Sucus Zingberis and the Fructus Citri Limoniae juice of existing squeezing, stir and i.e. obtain correctives.
(2) major ingredient processing: cut Folium Raphani and root hair, stay the tuber of Radix Raphani, and cut growth be 10cm, a width of 5cm, thickness be
The preserved radish strip of 6cm, then cooks with steam；
(3) major ingredient is pickled: the preserved radish strip after cooking immerses in cure to be pickled 18-36 hour, and cure is with Rhizoma dioscoreae paste and egg
Make clearly thick for carrier,
Described cure is formed by the preparation of raw material of following weight ratio: Sal 35 parts, 1.2 parts of Flos abelmoschi manihot dry powder, Folium Perillae powder 0.5
Part, Chinese Mosla Herb 1.3-2.5 part, Folium Perillae powder 0.6-1.3 part, sucrose 20 parts, sodium succinate 1.2 parts, ethylmaltol 0.8
Part, yeast powder 0.6 part, sodium bicarbonate 5-10 part, shrimp seed 3 parts, 2.5 parts of Pericarpium Zanthoxyli, 1.2 parts of Fructus Foeniculi, Rhizoma dioscoreae paste 85 parts, Ovum Gallus domesticus album 30
Part, 25 parts of water, Fructus Hordei Germinatus powder 15 parts；
Preparation method:
Heat water to 90-95 DEG C, be then sequentially added into Flos abelmoschi manihot dry powder, Folium Perillae powder, Chinese Mosla Herb, the stirring of Folium Perillae powder
Mix homogeneously, sealing thermal insulation 15min；
Then take out and be down to room temperature, add sucrose, sodium succinate, ethylmaltol, yeast powder, sodium bicarbonate, mixing
Stir, cold preservation 20min under the conditions of 0-3 DEG C, must expect A；
By Pericarpium Zanthoxyli, Fructus Foeniculi mixing, pulverize, B must be expected；
Rhizoma dioscoreae paste, water, Fructus Hordei Germinatus powder, Ovum Gallus domesticus album, shrimp seed mixing and stirring, then mix with material A and material B, stir, i.e.
Obtain thick cure；
(4) hang paste, baking processes: after having pickled, taking out preserved radish strip, thick cure is coated on preserved radish strip surface, so
The baking for the first time of rear entrance baking oven, baking temperature is 125 DEG C, and baking time is 1.5-3.5min, and the cure of cladding preserved radish strip is solid
Change, dry tack free i.e. can be taken off；It is immersed in the most again in thick cure and carries out hanging paste for the second time, after taking-up, be re-fed into baking box
Carrying out second time to toast, baking temperature is 135 DEG C, and baking time is 3.5-6min, bakes the second layer cure surface coke to cladding
Yellow；
(5) cooling packing: after extension paste, baking terminate, cooling, then it is vacuum-packed, after sterilization treatment, vanning.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of the industry
The personnel only present invention it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description
Preference, be not intended to limit the present invention, without departing from the spirit and scope of the present invention, the present invention also has various
Changes and improvements, these changes and improvements both fall within scope of the claimed invention.Claimed scope is by institute
Attached claims and equivalent thereof define.
Claims (3)
1. one kind is used for the correctives processing new living body Radix Raphani, it is characterised in that by the raw material system of following weight ratio
Become: Mel 4.5 parts, maltose 2.3 parts, Sal 2.2 parts, Sucus Zingberis 2.0 parts, Fructus Citri Limoniae juice 3.5 parts, Fructus Schisandrae Chinensis 1.2 parts, 250 parts of water.
Correctives for new living body Radix Raphani is processed the most according to claim 1, it is characterised in that: described lemon
Lemon juice selects fresh squeezing Fructus Citri Limoniae juice.
Correctives for new living body Radix Raphani is processed the most according to claim 1, it is characterised in that: described Rhizoma Zingiberis Recens
Juice selects fresh squeezing Sucus Zingberis.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2409288C1 (en) * | 2009-10-21 | 2011-01-20 | Олег Иванович Квасенков | Radish food product production method |
| CN105029283A (en) * | 2015-05-29 | 2015-11-11 | 曹红云 | Red oil radish with mulberry flavor and preparation method of red oil radish |
| CN105495476A (en) * | 2015-12-01 | 2016-04-20 | 陈玉海 | Pickling method of delicious dried white radishes |
-
2016
- 2016-06-28 CN CN201610488715.5A patent/CN106165874A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2409288C1 (en) * | 2009-10-21 | 2011-01-20 | Олег Иванович Квасенков | Radish food product production method |
| CN105029283A (en) * | 2015-05-29 | 2015-11-11 | 曹红云 | Red oil radish with mulberry flavor and preparation method of red oil radish |
| CN105495476A (en) * | 2015-12-01 | 2016-04-20 | 陈玉海 | Pickling method of delicious dried white radishes |
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Application publication date: 20161130 |