CN106332955A - Method for producing dried radish - Google Patents
Method for producing dried radish Download PDFInfo
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- CN106332955A CN106332955A CN201610698922.3A CN201610698922A CN106332955A CN 106332955 A CN106332955 A CN 106332955A CN 201610698922 A CN201610698922 A CN 201610698922A CN 106332955 A CN106332955 A CN 106332955A
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- 241000220259 Raphanus Species 0.000 title claims abstract description 113
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 113
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 43
- 230000001680 brushing effect Effects 0.000 claims abstract description 26
- 206010033546 Pallor Diseases 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 19
- 238000005554 pickling Methods 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 30
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 23
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 18
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 18
- 240000006365 Vitis vinifera Species 0.000 claims description 18
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 18
- 235000002639 sodium chloride Nutrition 0.000 claims description 17
- 244000242564 Osmanthus fragrans Species 0.000 claims description 15
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 15
- 244000269722 Thea sinensis Species 0.000 claims description 15
- 235000009569 green tea Nutrition 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 13
- 239000011780 sodium chloride Substances 0.000 claims description 13
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 12
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 12
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 12
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- 241000949477 Toona ciliata Species 0.000 claims description 12
- 235000010323 ascorbic acid Nutrition 0.000 claims description 12
- 229960005070 ascorbic acid Drugs 0.000 claims description 12
- 239000011668 ascorbic acid Substances 0.000 claims description 12
- 235000020415 coconut juice Nutrition 0.000 claims description 12
- 235000012907 honey Nutrition 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 6
- 235000019804 chlorophyll Nutrition 0.000 claims description 6
- 229930002875 chlorophyll Natural products 0.000 claims description 6
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims description 6
- 235000011187 glycerol Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 244000060011 Cocos nucifera Species 0.000 claims description 3
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 3
- 240000000249 Morus alba Species 0.000 claims description 3
- 235000008708 Morus alba Nutrition 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 3
- 241000425037 Toona sinensis Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 239000000460 chlorine Substances 0.000 claims description 3
- 229910052801 chlorine Inorganic materials 0.000 claims description 3
- 235000017168 chlorine Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000011591 potassium Substances 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 239000001103 potassium chloride Substances 0.000 claims description 3
- 235000011164 potassium chloride Nutrition 0.000 claims description 3
- 238000013138 pruning Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 20
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 230000002411 adverse Effects 0.000 abstract 1
- 230000002490 cerebral effect Effects 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 238000005057 refrigeration Methods 0.000 description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005660 chlorination reaction Methods 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
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- 230000017531 blood circulation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for producing dried radish, the method comprises the following steps: selection, cleaning and softening, peeling, first baking, cutting, hardening, protecting color, blanching, soaking for pickling, secondary baking and drying; compared with the prior art, the dried radish prepared by the method is green and safe to eat, harm caused by long time pickling of traditional dried radish can be avoided, nutrients in radish can be retained, by the secondary baking of the radish, nutrients in a coating and brushing liquid can be absorbed and kept in the interior of dried radish blocks for a long time, the nutritional value of the dried radish is greatly improved, the flavor of the dried radish is improved, the flavor reaches deep inside the interior of the dried radish, the health effect of the dried radish is improved also, the dried radish can improve appetite, reduce loss of the appetite and improve heart and cerebral vessels adverse conditions, and has the effect of clearing away heat, reducing toxicity, strengthening spleen and protecting lung, and the dried radish prepared by the method is hot, spicy, fresh, delicious and crisp, can better meet the needs of consumers, and has a broad market prospect.
Description
Technical field
The present invention relates to processing of agriculture product field, more particularly to a kind of production method of dried radish.
Background technology
China is large agricultural country, and agricultural product kind is numerous, and yield is big, and except a small amount of product is in addition to this season eats, major part needs
Slowly eat after preserving.Once storage mismanagement will degenerate, bring loss to grower, thus typically can not work as
The agricultural product that season eats are preserved after being processed, to extend the shelf life, keep taste.Radish is as a kind of common popular vegetable
Dish, has multiple eating method at present, many local making dried radish all the fashion.The defect that this dried radish product exists is to adopt
Not only upper dangerous, the tasty difference of dried radish product is eaten to the dried radish made with pickling radish using high salt, mouthfeel is not crisp,
And the holding time is not also grown it is impossible to meet the demand in market.
Content of the invention
Above-mentioned in order to overcome the shortcomings of, the invention provides a kind of production method of dried radish.
The present invention is achieved through the following technical solutions:
A kind of production method of dried radish, comprises the following steps:
1) select:
Select pulp hard, fresh radish, reject rot wormed fruit, obtain fresh feed radish；
2) cleaning softens:
The watery hydrochloric acid that the fresh feed radish that step 1) is obtained is 0.12% in mass concentration is mixed with 0.30% sodium chloride solution
Solution in soak 12-15 minute, then rinse well obtain cleaning soften raw material radish；
3) peel:
By step 2) cleaning that obtains softens raw material radish, and carry out surface and peel, radish surface 1.0mm thickness of pruning, then will cut
Radish after skin obtains removing the peel radish；
4) once toast:
The peeling radish that step 3) is obtained cuts in half, by citric acid, green tea coconut water, ascorbic acid, honey, sodium chloride, chlorine
Change potassium and be configured to brushing liquid a with water, brushing liquid a is uniformly brushed to radish surface, first stand 10 minutes, then at 68-70 DEG C
Baking 4-6 minute, then naturally cool to room temperature；The preparation method of described green tea coconut water is: by green tea and 100 DEG C of water by 3:
100 mass ratio mixing, sealing, standing, after 30 minutes, is added the coconut meat of water quality 6%, is again heated to 80-85 DEG C, is incubated 20
After minute, filter solid residue, its filtrate, as green tea coconut water；
5) slitting:
The radish that step 4) is obtained is cut into a length of 3cm with cutting cutter, and thickness is the preserved radish strip of 1cm；
6) harden:
The preserved radish strip that step 5) is obtained, first adopts 42-44 DEG C of clear water to soak 25 minutes, is then 0.28% using mass concentration
Food is soaked 50 minutes with calcium chloride solution, then is cleaned with water surface 1 time, obtains the preserved radish strip that hardens；
7) color protection, blanching:
Citric acid, grape toon juice, water are configured to colour protecting liquid, the hardening preserved radish strip that step 6) is obtained puts into leaching in colour protecting liquid
Bubble, after 30 minutes, is placed in blanching machine and carries out blanching, respectively water temperature be 64-66 DEG C, 74-76 DEG C, 84-86 DEG C, in 94-96 DEG C
Once, the blanching time is followed successively by 5 minutes, 3 minutes, 1 minute, 20 seconds for each blanching, and blanching uses rapidly 1-3 DEG C of cold water cold after terminating
But, obtain preserved radish strip after blanching；The preparation method of described grape toon juice is to mix grape by 10:1 mass ratio with Chinese Toon Leaves
Squeeze the juice, filter solid residue, obtain filtrate, as grape toon juice；
8) soak and pickle: preserved radish strip in step 7) is mixed by 1:5 mass ratio with pickling liquid, pickled 12 at a temperature of 8-10 DEG C
Hour；Wherein pickling liquid is made up of following component by weight: Chinese prickly ash 21, anise 6, mulberry leaf 3, garlic 5, grape pip 4, cassia bark
8th, rhizoma zingiberis 7, salt 10, peanut oil 20, water 1800, its preparation method is: above-mentioned raw materials are uniformly admixed together, then adopt
Big fire boils, then conversion small fire infusion 2 hours, and cooling of stopping working is filtered, obtained final product pickling liquid；
9) secondary baking:
Chinese yam sweet osmanthus juice, ascorbic acid, honey, sodium chloride, glycerine, pectin, chlorophyll and water are configured to brushing liquid b, will apply
Brush liquid b is uniformly brushed to the preserved radish strip surface after pickling, and first stands 10 minutes, then toasts 4-6 minute at 68-70 DEG C, then from
So it is cooled to room temperature, obtain the preserved radish strip after secondary baking；The preparation method of described Chinese yam sweet osmanthus juice is by Rhizoma Dioscoreae and sweet osmanthus
Lobe is squeezed the juice by the mixing of 20:3 mass ratio, filters solid residue, obtains filtrate, as Chinese yam sweet osmanthus juice；
10) dry:
Preserved radish strip after the secondary baking that step 9) is obtained, with 72 DEG C -76 DEG C of hot-air seasoning to moisture as 35%-40%,
Drying time is 4-6 hour, then cools the temperature to 55 DEG C -60 DEG C and carry out secondary drying, and the secondary drying time is 5-7 hour, dries
Doing to moisture is 25%-30%, then cools the temperature to 40 DEG C -42 DEG C and carry out three drying, and three drying times are that 6-8 is little
When, drying to moisture is 14%-18%, obtains dried radish.
Further, in described step 3), by weight by citric acid 0.2, green tea coconut water 8, ascorbic acid 0.2,
Honey 4, sodium chloride 1, potassium chloride 1, water 100 are configured to brushing liquid a.
Further, in described step 7), by weight citric acid 0.1, grape toon juice 6, water 100 are configured to protect
Color liquid.
Further, in described step 8), by weight by Chinese yam sweet osmanthus juice 5, ascorbic acid 0.3, honey 5, chlorination
Sodium 1, glycerine 1, pectin 7, chlorophyll 0.5, water 100 are configured to brushing liquid b.
The present invention through substantial amounts of test, by radish brushing brushing liquid a and then toast, then carry out hardening, color protection
Process with blanching, then carry out brushing brushing liquid b, carry out second baking, dried radish more delicious and crisp can not only be ensured, in dried radish
Nutrition be more prone to be absorbed, also greatly improve the health-care effect of dried radish, can promoting blood circulation and removing blood stasis, harmonizing the liver and spleen kidney it
Balance, stagnation resolvation of quenching one's thirst is pure and impure, invigorating qi and dredging collateral, and can to a certain extent can reduction blood fat.
The invention has the beneficial effects as follows: compared with prior art, the dried radish of the inventive method preparation eats green safety,
Avoid traditional dried radish using pickling the harm bringing for a long time, remain the nutrient content in radish；Secondary baking to radish again
Roasting, make nutrient content that is absorbable inside dried radish block and preserving in brushing liquid for a long time, not only greatly improve dried radish
Nutritive value, also improves the local flavor of dried radish, and local flavor gos deep into inside dried radish, and also improves the health-care efficacy of dried radish, energy
Improve appetite, mitigate poor appetite, improve cardiovascular and cerebrovascular defective mode, there is heat-clearing attenuation, the effect of lung, Jing Guoben are protected in invigorating the spleen
The dried radish that inventive method produces can preserve 13-14 month under refrigeration, obtains the spicy fresh perfume (or spice) of dried radish by present invention process
Crisp, can preferably cater to consumers in general's demand, there are wide market prospects.
Specific embodiment
A kind of production method of dried radish, comprises the following steps:
1) select:
Select pulp hard, fresh radish, reject rot wormed fruit, obtain fresh feed radish；
2) cleaning softens:
The watery hydrochloric acid that the fresh feed radish that step 1) is obtained is 0.12% in mass concentration is mixed with 0.30% sodium chloride solution
Solution in soak 12-15 minute, then rinse well obtain cleaning soften raw material radish；
3) peel:
By step 2) cleaning that obtains softens raw material radish, and carry out surface and peel, radish surface 1.0mm thickness of pruning, then will cut
Radish after skin obtains removing the peel radish；
4) once toast:
The peeling radish that step 3) is obtained cuts in half, by citric acid, green tea coconut water, ascorbic acid, honey, sodium chloride, chlorine
Change potassium and be configured to brushing liquid a with water, brushing liquid a is uniformly brushed to radish surface, first stand 10 minutes, then at 68-70 DEG C
Baking 4-6 minute, then naturally cool to room temperature；The preparation method of described green tea coconut water is: by green tea and 100 DEG C of water by 3:
100 mass ratio mixing, sealing, standing, after 30 minutes, is added the coconut meat of water quality 6%, is again heated to 80-85 DEG C, is incubated 20
After minute, filter solid residue, its filtrate, as green tea coconut water；
5) slitting:
The radish that step 4) is obtained is cut into a length of 3cm with cutting cutter, and thickness is the preserved radish strip of 1cm；
6) harden:
The preserved radish strip that step 5) is obtained, first adopts 42-44 DEG C of clear water to soak 25 minutes, is then 0.28% using mass concentration
Food is soaked 50 minutes with calcium chloride solution, then is cleaned with water surface 1 time, obtains the preserved radish strip that hardens；
7) color protection, blanching:
Citric acid, grape toon juice, water are configured to colour protecting liquid, the hardening preserved radish strip that step 6) is obtained puts into leaching in colour protecting liquid
Bubble, after 30 minutes, is placed in blanching machine and carries out blanching, respectively water temperature be 64-66 DEG C, 74-76 DEG C, 84-86 DEG C, in 94-96 DEG C
Once, the blanching time is followed successively by 5 minutes, 3 minutes, 1 minute, 20 seconds for each blanching, and blanching uses rapidly 1-3 DEG C of cold water cold after terminating
But, obtain preserved radish strip after blanching；The preparation method of described grape toon juice is to mix grape by 10:1 mass ratio with Chinese Toon Leaves
Squeeze the juice, filter solid residue, obtain filtrate, as grape toon juice；
8) soak and pickle: preserved radish strip in step 7) is mixed by 1:5 mass ratio with pickling liquid, pickled 12 at a temperature of 8-10 DEG C
Hour；Wherein pickling liquid is made up of following component by weight: Chinese prickly ash 21, anise 6, mulberry leaf 3, garlic 5, grape pip 4, cassia bark
8th, rhizoma zingiberis 7, salt 10, peanut oil 20, water 1800, its preparation method is: above-mentioned raw materials are uniformly admixed together, then adopt
Big fire boils, then conversion small fire infusion 2 hours, and cooling of stopping working is filtered, obtained final product pickling liquid；
9) secondary baking:
Chinese yam sweet osmanthus juice, ascorbic acid, honey, sodium chloride, glycerine, pectin, chlorophyll and water are configured to brushing liquid b, will apply
Brush liquid b is uniformly brushed to the preserved radish strip surface after pickling, and first stands 10 minutes, then toasts 4-6 minute at 68-70 DEG C, then from
So it is cooled to room temperature, obtain the preserved radish strip after secondary baking；The preparation method of described Chinese yam sweet osmanthus juice is by Rhizoma Dioscoreae and sweet osmanthus
Lobe is squeezed the juice by the mixing of 20:3 mass ratio, filters solid residue, obtains filtrate, as Chinese yam sweet osmanthus juice；
10) dry:
Preserved radish strip after the secondary baking that step 9) is obtained, with 72 DEG C -76 DEG C of hot-air seasoning to moisture as 35%-40%,
Drying time is 4-6 hour, then cools the temperature to 55 DEG C -60 DEG C and carry out secondary drying, and the secondary drying time is 5-7 hour, dries
Doing to moisture is 25%-30%, then cools the temperature to 40 DEG C -42 DEG C and carry out three drying, and three drying times are that 6-8 is little
When, drying to moisture is 14%-18%, obtains dried radish.
Further, in described step 3), by weight by citric acid 0.2, green tea coconut water 8, ascorbic acid 0.2,
Honey 4, sodium chloride 1, potassium chloride 1, water 100 are configured to brushing liquid a.
Further, in described step 7), by weight citric acid 0.1, grape toon juice 6, water 100 are configured to protect
Color liquid.
Further, in described step 8), by weight by Chinese yam sweet osmanthus juice 5, ascorbic acid 0.3, honey 5, chlorination
Sodium 1, glycerine 1, pectin 7, chlorophyll 0.5, water 100 are configured to brushing liquid b.
The dried radish refrigeration lower pot-life of produced in conventional processes only has 3-4 month；If production method step of the present invention
In, only carry out once baking and process, do not carry out secondary baking process, the dried radish of the production pot-life under refrigeration only has 7-8
Individual month；If in production method step of the present invention, only carry out secondary baking process, do not carry out once baking and process, the radish of production
Do the pot-life under refrigeration and only have 5-6 month；If in production method step of the present invention, do not carry out once baking and process,
Do not carry out secondary baking process, the dried radish of the production pot-life under refrigeration only has 4-5 month yet；(wherein, once toast
Process and include brushing brushing liquid a and baking procedure, secondary baking processes and includes brushing brushing liquid b and baking procedure), if this
Once baking and secondary baking in method and step, not brushing brushing liquid a and b respectively are produced in open-birth, and the dried radish of production is under refrigeration
Pot-life be 3-4 month, thus, it is possible to find out, the once baking in dried radish production method of the present invention is processed and secondary baking
The roasting pot-life processing to the dried radish producing has strong influence.
Claims (4)
1. a kind of production method of dried radish is it is characterised in that comprise the following steps:
1) select:
Select pulp hard, fresh radish, reject rot wormed fruit, obtain fresh feed radish；
2) cleaning softens:
The watery hydrochloric acid that the fresh feed radish that step 1) is obtained is 0.12% in mass concentration is mixed with 0.30% sodium chloride solution
Solution in soak 12-15 minute, then rinse well obtain cleaning soften raw material radish；
3) peel:
By step 2) cleaning that obtains softens raw material radish, and carry out surface and peel, radish surface 1.0mm thickness of pruning, then will cut
Radish after skin obtains removing the peel radish；
4) once toast:
The peeling radish that step 3) is obtained cuts in half, by citric acid, green tea coconut water, ascorbic acid, honey, sodium chloride, chlorine
Change potassium and be configured to brushing liquid a with water, brushing liquid a is uniformly brushed to radish surface, first stand 10 minutes, then at 68-70 DEG C
Baking 4-6 minute, then naturally cool to room temperature；The preparation method of described green tea coconut water is: by green tea and 100 DEG C of water by 3:
100 mass ratio mixing, sealing, standing, after 30 minutes, is added the coconut meat of water quality 6%, is again heated to 80-85 DEG C, is incubated 20
After minute, filter solid residue, its filtrate, as green tea coconut water；
5) slitting:
The radish that step 4) is obtained is cut into a length of 3cm with cutting cutter, and thickness is the preserved radish strip of 1cm；
6) harden:
The preserved radish strip that step 5) is obtained, first adopts 42-44 DEG C of clear water to soak 25 minutes, is then 0.28% using mass concentration
Food is soaked 50 minutes with calcium chloride solution, then is cleaned with water surface 1 time, obtains the preserved radish strip that hardens；
7) color protection, blanching:
Citric acid, grape toon juice, water are configured to colour protecting liquid, the hardening preserved radish strip that step 6) is obtained puts into leaching in colour protecting liquid
Bubble, after 30 minutes, is placed in blanching machine and carries out blanching, respectively water temperature be 64-66 DEG C, 74-76 DEG C, 84-86 DEG C, in 94-96 DEG C
Once, the blanching time is followed successively by 5 minutes, 3 minutes, 1 minute, 20 seconds for each blanching, and blanching uses rapidly 1-3 DEG C of cold water cold after terminating
But, obtain preserved radish strip after blanching；The preparation method of described grape toon juice is to mix grape by 10:1 mass ratio with Chinese Toon Leaves
Squeeze the juice, filter solid residue, obtain filtrate, as grape toon juice；
8) soak and pickle: preserved radish strip in step 7) is mixed by 1:5 mass ratio with pickling liquid, pickled 12 at a temperature of 8-10 DEG C
Hour；Wherein pickling liquid is made up of following component by weight: Chinese prickly ash 21, anise 6, mulberry leaf 3, garlic 5, grape pip 4, cassia bark
8th, rhizoma zingiberis 7, salt 10, peanut oil 20, water 1800, its preparation method is: above-mentioned raw materials are uniformly admixed together, then adopt
Big fire boils, then conversion small fire infusion 2 hours, and cooling of stopping working is filtered, obtained final product pickling liquid；
9) secondary baking:
Chinese yam sweet osmanthus juice, ascorbic acid, honey, sodium chloride, glycerine, pectin, chlorophyll and water are configured to brushing liquid b, will apply
Brush liquid b is uniformly brushed to the preserved radish strip surface after pickling, and first stands 10 minutes, then toasts 4-6 minute at 68-70 DEG C, then from
So it is cooled to room temperature, obtain the preserved radish strip after secondary baking；The preparation method of described Chinese yam sweet osmanthus juice is by Rhizoma Dioscoreae and sweet osmanthus
Lobe is squeezed the juice by the mixing of 20:3 mass ratio, filters solid residue, obtains filtrate, as Chinese yam sweet osmanthus juice；
10) dry:
Preserved radish strip after the secondary baking that step 9) is obtained, with 72 DEG C -76 DEG C of hot-air seasoning to moisture as 35%-40%,
Drying time is 4-6 hour, then cools the temperature to 55 DEG C -60 DEG C and carry out secondary drying, and the secondary drying time is 5-7 hour, dries
Doing to moisture is 25%-30%, then cools the temperature to 40 DEG C -42 DEG C and carry out three drying, and three drying times are that 6-8 is little
When, drying to moisture is 14%-18%, obtains dried radish.
2. a kind of production method of dried radish according to claim 1 is it is characterised in that in described step 3), by weight
Citric acid 0.2, green tea coconut water 8, ascorbic acid 0.2, honey 4, sodium chloride 1, potassium chloride 1, water 100 are configured to brushing liquid by meter
a.
3. a kind of production method of dried radish according to claim 1 is it is characterised in that in described step 7), by weight
Citric acid 0.1, grape toon juice 6, water 100 are configured to colour protecting liquid by meter.
4. a kind of production method of dried radish according to claim 1 is it is characterised in that in described step 8), by weight
Chinese yam sweet osmanthus juice 5, ascorbic acid 0.3, honey 5, sodium chloride 1, glycerine 1, pectin 7, chlorophyll 0.5, water 100 are configured to apply by meter
Brush liquid b.
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| CN107198161A (en) * | 2017-05-20 | 2017-09-26 | 蚌埠市涂山绿园蔬菜科研专业合作社 | A kind of preparation method of dried radish |
| CN107259452A (en) * | 2017-07-02 | 2017-10-20 | 阜阳市雪伟食品有限公司 | A kind of dried radish food-processing method |
| CN108936466A (en) * | 2017-05-19 | 2018-12-07 | 吉林农业大学 | A kind of torch tree bud food materials |
| CN114732113A (en) * | 2022-05-09 | 2022-07-12 | 华中农业大学 | Radish color protection liquid and method for controlling browning of dried radish |
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| CN108936466A (en) * | 2017-05-19 | 2018-12-07 | 吉林农业大学 | A kind of torch tree bud food materials |
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| CN114732113A (en) * | 2022-05-09 | 2022-07-12 | 华中农业大学 | Radish color protection liquid and method for controlling browning of dried radish |
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