CN106722554A - A kind of improved radish fourth and its processing method - Google Patents
A kind of improved radish fourth and its processing method Download PDFInfo
- Publication number
- CN106722554A CN106722554A CN201611131771.XA CN201611131771A CN106722554A CN 106722554 A CN106722554 A CN 106722554A CN 201611131771 A CN201611131771 A CN 201611131771A CN 106722554 A CN106722554 A CN 106722554A
- Authority
- CN
- China
- Prior art keywords
- parts
- radish
- sesame
- tea polyphenols
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 34
- 241000220259 Raphanus Species 0.000 title claims description 31
- 238000003672 processing method Methods 0.000 title abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 20
- 239000008159 sesame oil Substances 0.000 claims abstract description 15
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 15
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 13
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 13
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 244000000626 Daucus carota Species 0.000 claims abstract description 11
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 11
- 239000000052 vinegar Substances 0.000 claims abstract description 11
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 10
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 10
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000006365 Vitis vinifera Species 0.000 claims abstract 5
- 241000207961 Sesamum Species 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 abstract 3
- 244000000231 Sesamum indicum Species 0.000 abstract 2
- 241000219095 Vitis Species 0.000 description 5
- 239000000835 fiber Substances 0.000 description 3
- 229940087559 grape seed Drugs 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 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
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of improved radish fourth and its processing method.Improved radish fourth includes following raw material, 100 200 parts of ternip, 100 200 parts of carrot, 100 200 parts of sesame, 10 20 parts of sesame oil, 58 parts of capsicum, 58 parts of Chinese prickly ash, 20 30 parts of light soy sauce, 20 30 parts of sugar, 40 50 parts of salt, 20 30 parts of mature vinegar, 10 20 parts of sesame, 30 40 parts of grape pip, 10 20 parts of Tea Polyphenols according to weight portion.The present invention increases grape pip, Tea Polyphenols so that radish fourth of the invention is more delicious nice in the feed.
Description
Technical field
The present invention relates to food materials technical field, more specifically, more particularly to a kind of improved radish fourth and its processing side
Method.
Background technology
Needed recently as the growing material life of people, numerous consumers pursue healthy and natural consciousness not
Disconnected to improve, the diet consumption of people changes to the direction of nutrition, health.
Radish fourth as a kind of seasoning food materials, demand widely, it is of the prior art pickle radish fourth typically using radish,
Sesame, sesame oil, capsicum, light soy sauce, sugar, salt are pickled.Taste is more general.
The content of the invention
It is an object of the invention to provide improved radish fourth and its processing method that a kind of mouthfeel is more preferably more delicious.
In order to achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of improved radish fourth, according to weight portion include following raw material, ternip 100-200 parts, carrot 100-200 parts,
Sesame 100-200 parts, sesame oil 10-20 parts, capsicum 5-8 parts, Chinese prickly ash 5-8 parts, light soy sauce 20-30 parts, 20-30 parts of sugar, salt 40-50
Part, mature vinegar 20-30 parts, sesame 10-20 parts, grape pip 30-40 parts, Tea Polyphenols 10-20 parts,.
Preferably, following raw material, 150 parts of ternip, 150 parts of carrot, 150 parts of sesame, sesame oil 15 are included according to weight portion
Part, 7 parts of capsicum, 7 parts of Chinese prickly ash, 25 parts of light soy sauce, 25 parts of sugar, 45 parts of salt, 25 parts of mature vinegar, 15 parts of sesame, 35 parts of grape pip, Tea Polyphenols
15 parts.
The present invention also provides a kind of method for processing improved radish fourth, comprises the following steps：
Finger size fourth is cut into the first step, ternip, carrot peeling；
Second step, the container that radish fourth is loaded dry and comfortable oil-free, are sprinkled into salt and pickle 20-30 minutes or so, and pour out and pickle out
Moisture；
Sesame oil is added in 3rd step, cold pot, is put into that chilli is broken, Chinese prickly ash, the fried perfume of small fire；
4th step, fragrant material will be fried in the 3rd step and poured into the radish fourth pickled in second step, by mature vinegar, sugar, light soy sauce tune
Drenched in radish fourth into taste juice；
In 5th step, the radish fourth that grape pip, Tea Polyphenols mixing are added in the 4th step, and stir；
6th step, the radish fourth stirred in the 5th step is loaded sealing freshness protection package, discharge unnecessary air and be put into refrigerator
Refrigeration is pickled 1-5 days；
7th step, the sesame for taking out plus frying a little, sesame oil mix i.e. edible thoroughly.
Compared with prior art, the advantage of the invention is that：The present invention increases grape pip, Tea Polyphenols in the feed, so that
Make mouthfeel more preferably more delicious.
Specific embodiment
It is described in detail with reference to the preferred embodiments of the present invention, so that advantages and features of the invention can be more easy to
In being readily appreciated by one skilled in the art, apparent clearly defined so as to be made to protection scope of the present invention.
Embodiment one
The improved radish fourth of the present embodiment, following raw material, 100 parts of ternip, 100 parts of carrot, sesame are included according to weight portion
100 parts of fiber crops, 10 parts of sesame oil, 5 parts of capsicum, 5 parts of Chinese prickly ash, 20 parts of light soy sauce, 20 parts of sugar, 40 parts of salt, 20 parts of mature vinegar, 10 parts of sesame, Portugal
30 parts of grape seed, 10 parts of Tea Polyphenols.
The processing method of the improved radish fourth is：
Finger size fourth is cut into the first step, ternip, carrot peeling；
Second step, the container that radish fourth is loaded dry and comfortable oil-free, are sprinkled into salt and pickle 22 minutes, and pour out the moisture for pickling out；
Sesame oil is added in 3rd step, cold pot, is put into that chilli is broken, Chinese prickly ash, the fried perfume of small fire；
4th step, fragrant material will be fried in the 3rd step and poured into the radish fourth pickled in second step, by mature vinegar, sugar, light soy sauce tune
Drenched in radish fourth into taste juice；
In 5th step, the radish fourth that grape pip, Tea Polyphenols mixing are added in the 4th step, and stir；
6th step, the radish fourth stirred in the 5th step is loaded sealing freshness protection package, discharge unnecessary air and be put into refrigerator
Refrigeration is pickled 3 days；
7th step, the sesame for taking out plus frying a little, sesame oil mix i.e. edible thoroughly.
Embodiment two
The improved radish fourth of the present embodiment, following raw material, 150 parts of ternip, 150 parts of carrot, sesame are included according to weight portion
150 parts of fiber crops, 15 parts of sesame oil, 7 parts of capsicum, 7 parts of Chinese prickly ash, 25 parts of light soy sauce, 25 parts of sugar, 45 parts of salt, 25 parts of mature vinegar, 15 parts of sesame, Portugal
35 parts of grape seed, 15 parts of Tea Polyphenols.
The processing method of the present embodiment is identical with embodiment.
Embodiment three
The improved radish fourth of the present embodiment, following raw material, 200 parts of ternip, 200 parts of carrot, sesame are included according to weight portion
200 parts of fiber crops, 20 parts of sesame oil, 8 parts of capsicum, 8 parts of Chinese prickly ash, 30 parts of light soy sauce, 30 parts of sugar, 50 parts of salt, 30 parts of mature vinegar, 20 parts of sesame, Portugal
40 parts of grape seed, 20 parts of Tea Polyphenols.
The processing method of the present embodiment is identical with embodiment.
Although describing embodiments of the present invention in conjunction with the embodiments, patent owner can be in appended claims
Within the scope of make various deformations or amendments, as long as no more than the protection domain described by claim of the invention, all should
When within protection scope of the present invention.
Claims (3)
1. a kind of improved radish fourth, it is characterised in that：Include following raw material, ternip 100-200 parts, carrot according to weight portion
100-200 parts, sesame 100-200 parts, sesame oil 10-20 parts, capsicum 5-8 parts, Chinese prickly ash 5-8 parts, light soy sauce 20-30 parts, sugar 20-30
Part, salt 40-50 parts, mature vinegar 20-30 parts, sesame 10-20 parts, grape pip 30-40 parts, Tea Polyphenols 10-20 parts.
2. improved radish fourth according to claim 1, it is characterised in that：Include following raw material, ternip according to weight portion
150 parts, it is 150 parts of carrot, 150 parts of sesame, 15 parts of sesame oil, 7 parts of capsicum, 7 parts of Chinese prickly ash, 25 parts of light soy sauce, 25 parts of sugar, 45 parts of salt, old
25 parts of vinegar, 15 parts of sesame, 35 parts of grape pip, 15 parts of Tea Polyphenols.
3. a kind of method for processing improved radish fourth according to claim 1 and 2, it is characterised in that：The method bag
Include following steps：
Finger size fourth is cut into the first step, ternip, carrot peeling；
Second step, the container that radish fourth is loaded dry and comfortable oil-free, are sprinkled into salt and pickle 20-30 minutes, and pour out the moisture for pickling out；
Sesame oil is added in 3rd step, cold pot, is put into that chilli is broken, Chinese prickly ash, the fried perfume of small fire；
4th step, fragrant material will be fried in the 3rd step and poured into the radish fourth pickled in second step, mature vinegar, sugar, light soy sauce will be tuned into taste
Juice is drenched in radish fourth；
In 5th step, the radish fourth that grape pip, Tea Polyphenols mixing are added in the 4th step, and stir；
6th step, the radish fourth stirred in the 5th step is loaded sealing freshness protection package, discharge unnecessary air and be put into refrigerator cold-storage
Pickle 1-5 days；
7th step, the sesame for taking out plus frying a little, sesame oil mix i.e. edible thoroughly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611131771.XA CN106722554A (en) | 2016-12-09 | 2016-12-09 | A kind of improved radish fourth and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611131771.XA CN106722554A (en) | 2016-12-09 | 2016-12-09 | A kind of improved radish fourth and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722554A true CN106722554A (en) | 2017-05-31 |
Family
ID=58879524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611131771.XA Pending CN106722554A (en) | 2016-12-09 | 2016-12-09 | A kind of improved radish fourth and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722554A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108703337A (en) * | 2018-05-23 | 2018-10-26 | 石家庄随口餐饮管理有限公司 | One kind is blurted out soy preserved radish and preparation method thereof |
| CN109393405A (en) * | 2018-12-25 | 2019-03-01 | 泰安青粹食品有限公司 | A kind of preparation method of marinated radish |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653947A (en) * | 2005-03-29 | 2005-08-17 | 梁秀荣 | Method for preparing crisp hot radish and crisp hot radish prepared thereby |
| CN1895088A (en) * | 2006-04-12 | 2007-01-17 | 王锡洪 | Curing-food additive and use thereof |
| CN103621947A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Crispy nutritional pickles and preparation method thereof |
| CN103637130A (en) * | 2013-11-01 | 2014-03-19 | 王宏 | Low-salt sauced radish and preparation method thereof |
| CN104082446A (en) * | 2014-06-17 | 2014-10-08 | 芜湖市好亦快食品有限公司三山分公司 | Honey, Gynostemma pentaphylla and lotus root-containing tea powder and processing method thereof |
| CN105767706A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Pickling method of radish pickles |
-
2016
- 2016-12-09 CN CN201611131771.XA patent/CN106722554A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653947A (en) * | 2005-03-29 | 2005-08-17 | 梁秀荣 | Method for preparing crisp hot radish and crisp hot radish prepared thereby |
| CN1895088A (en) * | 2006-04-12 | 2007-01-17 | 王锡洪 | Curing-food additive and use thereof |
| CN103621947A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Crispy nutritional pickles and preparation method thereof |
| CN103637130A (en) * | 2013-11-01 | 2014-03-19 | 王宏 | Low-salt sauced radish and preparation method thereof |
| CN104082446A (en) * | 2014-06-17 | 2014-10-08 | 芜湖市好亦快食品有限公司三山分公司 | Honey, Gynostemma pentaphylla and lotus root-containing tea powder and processing method thereof |
| CN105767706A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Pickling method of radish pickles |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108703337A (en) * | 2018-05-23 | 2018-10-26 | 石家庄随口餐饮管理有限公司 | One kind is blurted out soy preserved radish and preparation method thereof |
| CN109393405A (en) * | 2018-12-25 | 2019-03-01 | 泰安青粹食品有限公司 | A kind of preparation method of marinated radish |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |
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| RJ01 | Rejection of invention patent application after publication |