CN106235159A - A kind of preparation method of pickled radiss - Google Patents
A kind of preparation method of pickled radiss Download PDFInfo
- Publication number
- CN106235159A CN106235159A CN201610712581.0A CN201610712581A CN106235159A CN 106235159 A CN106235159 A CN 106235159A CN 201610712581 A CN201610712581 A CN 201610712581A CN 106235159 A CN106235159 A CN 106235159A
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- CN
- China
- Prior art keywords
- radix raphani
- pickling liquid
- weight
- preparation
- radix
- 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.)
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 35
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 235000011293 Brassica napus Nutrition 0.000 claims abstract description 9
- 240000008100 Brassica rapa Species 0.000 claims abstract description 9
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 239000000052 vinegar Substances 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 240000009023 Myrrhis odorata Species 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food processing technology field, refer specifically to the preparation method of a kind of pickled radiss, comprise the following steps: prepare pickling liquid, put into refrigerator-freezer after modulating pickling liquid and standing 24 48 hours freezing；Fresh white turnip is selected to clean rear cutout slabbing or strip, in the Radix Raphani cut, add Sal soften, press dewatering after Sal salts down 58 hours, the Radix Raphani after squeezing is put into chilled after pickling liquid, Radix Raphani and pickling liquid are by weight for 1:(2 4).Just obtain calculating Radix Raphani mouthfeel by preparation method of the present invention crisp sweet, unique flavor.
Description
Technical field
The present invention relates to food processing technology field, refer specifically to the preparation method of a kind of pickled radiss.
Background technology
White turnip is a kind of common vegetable, eats prepared food raw, its taste slightly acid.White turnip has facilitating digestion,
Appetite strengthening, accelerates gastrointestinal peristalsis and the effect of relieving cough and resolving phlegm.The eating method of white turnip is a lot, and common eating method has for Baoshang, quick-fried
Fry or be fabricated to Radix Raphani and pickled radiss.The making way of pickled radiss curing food is a lot, and wherein, relatively conventional method is: first
Being cut into slices by Radix Raphani, the Radix Raphani sheet cut is placed in a basin, sprinkles salt, salt down about one hour, that cuts is the thinnest, and the time salted down is more
Short, period to be stirred several times；Then, look for a dry and comfortable pot, put into sugar, white vinegar is mixed well, at this time, the Radix Raphani of the water outlet that salts down is put
Enter in pot, steep one day, it is possible to be edible.Traditional manufacture method is simple, but taste is single, and the most crisp, it is difficult to meet people
The demand of diversified mouthfeel.
Summary of the invention
It is desirable to provide the preparation method of the crisp sweet pickled radiss of a kind of mouthfeel.
Technical scheme is as follows:
The preparation method of a kind of pickled radiss, comprises the following steps:
A, prepare pickling liquid: take the cold water of 60-70 part by weight, add fresh chilli 4-6 part, Bulbus Allii to cold water
10-15 part, brown sugar 25-35 part, salt 5-10 part, anistree 5-7 part, mature vinegar 40-60 part, citric acid 4-6 part, fresh ginger-chip 15-20 part,
Soy sauce 20-30 part, Herba Coriandri 6-8 part, and mixing and stirring, take out after standing 24-48 hour and put into refrigerator-freezer in hermetic container
Carry out freezing；
B, soften dehydration: choosing after fresh white turnip is cleaned and drain, the Radix Raphani after draining is cut into lamellar or the big strip of finger,
Radix Raphani after cutting adds Sal and pickles, and Radix Dauci Sativae and Sal, by weight for 10:1, squeeze after pickling 5-8 hour, and squeezing is extremely
The moisture content of Radix Raphani is 40%-50%；
C, immersion are pickled: the Radix Raphani after squeezing puts into the pickling liquid through frost, by weight Radix Raphani: pickling liquid=1:(2-4).
The weight portion of the mature vinegar described in step A is 45-50 part, and the weight portion of described soy sauce is 24-26 part, and described is red
The weight portion of sugar is 28-33 part.
Radix Raphani described in step C and pickling liquid are by weight for 1:3.
Beneficial effects of the present invention is as follows:
Containing Herba Coriandri in the composition of pickling liquid, make the pickled radiss pickling out more aromatic；Hermetic container is put into after modulating pickling liquid
Middle standing 24-48 hour, can make each composition in pickling liquid fully be pickled；Radix Raphani after squeezing is put into pickling after frost
Liquid, can make Radix Raphani mouthfeel more crisp；Use this method to configure the pickled radiss obtained, there is the effect such as promoting the production of body fluid to quench thirst, appetizing sore-throat relieving.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1
The preparation method of a kind of pickled radiss, comprises the following steps:
A, prepare pickling liquid: take the cold water of 60 parts by weight, add fresh chilli 4 parts, 10 parts of Bulbus Allii, red to cold water
Sugar 28 parts, salt 5 parts, anise 5 parts, 45 parts of mature vinegar, citric acid 4 parts, fresh ginger-chip 15 parts, 24 parts of soy sauce, 6 parts of Herba Coriandri, and mixing are stirred
Mix uniformly, take out after standing 24 hours in hermetic container and put into refrigerator-freezer and carry out freezing；
B, soften dehydration: choosing after fresh white turnip is cleaned and drain, the Radix Raphani after draining is cut into lamellar or the big strip of finger,
Radix Raphani after cutting adds Sal and pickles, and Radix Dauci Sativae and Sal, by weight for 10:1, squeeze after pickling 5 hours, and squeezing is to Radix Raphani
Moisture content be 40%；
C, immersion are pickled: the Radix Raphani after squeezing puts into the pickling liquid through frost, by weight Radix Raphani: pickling liquid=1:3, makes Radix Raphani quilt
Flood immersion completely, be edible after soaking 24 hours.
Embodiment 2
The preparation method of a kind of pickled radiss, comprises the following steps:
A, prepare pickling liquid: take the cold water of 65 parts by weight, add fresh chilli 5 parts, 13 parts of Bulbus Allii, red to cold water
Sugar 30 parts, salt 8 parts, anise 6 parts, 48 parts of mature vinegar, citric acid 5 parts, fresh ginger-chip 17 parts, 25 parts of soy sauce, 7 parts of Herba Coriandri, and mixing are stirred
Mix uniformly, take out after standing 30 hours in hermetic container and put into refrigerator-freezer and carry out freezing；
B, soften dehydration: choosing after fresh white turnip is cleaned and drain, the Radix Raphani after draining is cut into lamellar or the big strip of finger,
Radix Raphani after cutting adds Sal and pickles, and Radix Dauci Sativae and Sal, by weight for 10:1, squeeze after pickling 7 hours, and squeezing is to Radix Raphani
Moisture content be 45%；
C, immersion are pickled: the Radix Raphani after squeezing puts into the pickling liquid through frost, by weight Radix Raphani: pickling liquid=1:3, Radix Raphani is complete
It is immersed in pickling liquid, is edible after pickling 24 hours.
Embodiment 3
A kind of preparation method of pickled radiss, it is characterised in that: comprise the following steps:
A, prepare pickling liquid: take the cold water of 70 parts by weight, add fresh chilli 6 parts, 15 parts of Bulbus Allii, red to cold water
Sugar 33 parts, salt 10 parts, anise 7 parts, 50 parts of mature vinegar, citric acid 6 parts, fresh ginger-chip 20 parts, 26 parts of soy sauce, 8 parts of Herba Coriandri, and mixing are stirred
Mix uniformly, take out after standing 48 hours in hermetic container and put into refrigerator-freezer and carry out freezing；
B, soften dehydration: choosing after fresh white turnip is cleaned and drain, the Radix Raphani after draining is cut into lamellar or the big strip of finger,
Radix Raphani after cutting adds Sal and pickles, and Radix Dauci Sativae and Sal, by weight for 10:1, squeeze after pickling 8 hours, and squeezing is to Radix Raphani
Moisture content be 50%；
C, immersion are pickled: the Radix Raphani after squeezing puts into the pickling liquid through frost, by weight Radix Raphani: pickling liquid=1:3, Radix Raphani is complete
It is soaked in pickling liquid, is edible after pickling 24 hours.
Claims (3)
1. the preparation method of a pickled radiss, it is characterised in that: comprise the following steps:
A, prepare pickling liquid: take the cold water of 60-70 part by weight, add fresh chilli 4-6 part, Bulbus Allii to cold water
10-15 part, brown sugar 25-35 part, salt 5-10 part, anistree 5-7 part, mature vinegar 40-60 part, citric acid 4-6 part, fresh ginger-chip 15-20 part,
Soy sauce 20-30 part, Herba Coriandri 6-8 part, and mixing and stirring, take out after standing 24-48 hour and put into refrigerator-freezer in hermetic container
Carry out freezing；
B, soften dehydration: choosing after fresh white turnip is cleaned and drain, the Radix Raphani after draining is cut into lamellar or the big strip of finger,
Radix Raphani after cutting adds Sal and pickles, and Radix Dauci Sativae and Sal, by weight for 10:1, squeeze after pickling 5-8 hour, and squeezing is extremely
The moisture content of Radix Raphani is 40%-50%；
C, immersion are pickled: the Radix Raphani after squeezing puts into the pickling liquid through frost, by weight Radix Raphani: pickling liquid=1:(2-4).
2. the preparation method of pickled radiss as claimed in claim 1, it is characterised in that: the weight portion of the mature vinegar described in step A is
45-50 part, the weight portion of described soy sauce is 24-26 part, and the weight portion of described brown sugar is 28-33 part.
3. the preparation method of pickled radiss as claimed in claim 1, it is characterised in that: Radix Raphani and pickling liquid described in step C press weight
Amount ratio is 1:3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610712581.0A CN106235159A (en) | 2016-08-24 | 2016-08-24 | A kind of preparation method of pickled radiss |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610712581.0A CN106235159A (en) | 2016-08-24 | 2016-08-24 | A kind of preparation method of pickled radiss |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235159A true CN106235159A (en) | 2016-12-21 |
Family
ID=57595890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610712581.0A Withdrawn CN106235159A (en) | 2016-08-24 | 2016-08-24 | A kind of preparation method of pickled radiss |
Country Status (1)
| Country | Link |
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| CN (1) | CN106235159A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106974235A (en) * | 2017-05-27 | 2017-07-25 | 江苏省翠源食品股份有限公司 | A kind of layer applies formula vegetable-pickling processing technology |
| CN107048276A (en) * | 2017-04-26 | 2017-08-18 | 四川大学 | Garlic taste carrot slice and preparation method thereof |
| CN107125669A (en) * | 2017-05-27 | 2017-09-05 | 江苏省翠源食品股份有限公司 | A kind of freezing type vegetable-pickling processing technology |
| CN107319437A (en) * | 2017-07-17 | 2017-11-07 | 江苏永友食品科技有限公司 | A kind of formula of auxotype dried radish |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878887A (en) * | 2010-06-24 | 2010-11-10 | 徐峰 | Making method of iced pickled radishes |
| CN103859330A (en) * | 2012-12-12 | 2014-06-18 | 陈忠明 | Pickling method for frozen dried turnip |
| CN105394661A (en) * | 2015-11-16 | 2016-03-16 | 阜阳师范学院 | Domestic pickling method of dried radish |
| CN105455075A (en) * | 2015-12-14 | 2016-04-06 | 青岛金超越机械有限公司 | Sweet and sour radishes |
-
2016
- 2016-08-24 CN CN201610712581.0A patent/CN106235159A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878887A (en) * | 2010-06-24 | 2010-11-10 | 徐峰 | Making method of iced pickled radishes |
| CN103859330A (en) * | 2012-12-12 | 2014-06-18 | 陈忠明 | Pickling method for frozen dried turnip |
| CN105394661A (en) * | 2015-11-16 | 2016-03-16 | 阜阳师范学院 | Domestic pickling method of dried radish |
| CN105455075A (en) * | 2015-12-14 | 2016-04-06 | 青岛金超越机械有限公司 | Sweet and sour radishes |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048276A (en) * | 2017-04-26 | 2017-08-18 | 四川大学 | Garlic taste carrot slice and preparation method thereof |
| CN106974235A (en) * | 2017-05-27 | 2017-07-25 | 江苏省翠源食品股份有限公司 | A kind of layer applies formula vegetable-pickling processing technology |
| CN107125669A (en) * | 2017-05-27 | 2017-09-05 | 江苏省翠源食品股份有限公司 | A kind of freezing type vegetable-pickling processing technology |
| CN107319437A (en) * | 2017-07-17 | 2017-11-07 | 江苏永友食品科技有限公司 | A kind of formula of auxotype dried radish |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161221 |
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| WW01 | Invention patent application withdrawn after publication |