CN106722564A - A kind of method that rice wine pickles preserved radish strip - Google Patents

A kind of method that rice wine pickles preserved radish strip Download PDF

Info

Publication number
CN106722564A
CN106722564A CN201611155747.XA CN201611155747A CN106722564A CN 106722564 A CN106722564 A CN 106722564A CN 201611155747 A CN201611155747 A CN 201611155747A CN 106722564 A CN106722564 A CN 106722564A
Authority
CN
China
Prior art keywords
rice wine
preserved radish
radish strip
pickles
rice
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
Application number
CN201611155747.XA
Other languages
Chinese (zh)
Inventor
夏建科
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hunan Yi Yi Agricultural Development Co Ltd
Original Assignee
Hunan Yi Yi Agricultural Development Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Hunan Yi Yi Agricultural Development Co Ltd filed Critical Hunan Yi Yi Agricultural Development Co Ltd
Priority to CN201611155747.XA priority Critical patent/CN106722564A/en
Publication of CN106722564A publication Critical patent/CN106722564A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of method that rice wine pickles preserved radish strip, rice wine, salt, chopped hot pepper, garlic and the dry preserved radish strip to moisture content 10 15% are mixed, sealed pickling.The preserved radish strip crisp texture that the rice wine prepared by using special distiller's yeast of the invention is pickled, appearance luster is good, and the holding time is long, and rich in nutritional ingredients such as vitamin, amino acid, edibility is high, without adding the agent of any sedan-chair taste and preservative.Also simultaneously have do not get angry, remove fatigue, promoting digestion and removing indigestion, it is clearing heat and detoxicating the effects such as.

Description

A kind of method that rice wine pickles preserved radish strip
Technical field
The present invention relates to a kind of method that rice wine pickles preserved radish strip, belong to food and pickle field.
Background technology
Radish taste is sweet, and tender and crisp, juice is more, " prepared food is sweet like taro, and life is recommended crisp such as pears ", and its effectiveness is no less than ginseng, therefore has " October Radish match ginseng " say.Through the ages, many famous persons are also all apt to food radish.
Salted vegetables product with radish as raw material is a lot, but salted vegetables product is added greatly for mouthfeel and when being stored in salted vegetables mostly The amount agent of sedan-chair taste and preservative, long-term consumption constitute a threat to health;Without increasing when the agent of sedan-chair taste and preservative, there is mouth again Sense is not good, holding time short problem.
There is the bent rice wine brewed of substantial amounts of medicinal liquor in the prior art, but it is usually direct diet, or as condiment product Use, such as in meat curing process, add a small amount of wine, the mouthfeel of meat can be made more soft, while meat can be removed The fishy smell of class, improves the delicious taste of meat, aromatic good to eat.But at present, have not yet seen using rice wine Pickle, for changing The relevant report of the mouthfeel, color and luster and local flavor of kind Pickle.
The content of the invention
It is an object of the invention to provide a kind of crisp texture, appearance luster is good, and the holding time is long, without adding any sedan-chair Taste agent and preservative, are of high nutritive value, and the rice wine with fatigue of not getting angry, remove, promoting digestion and removing indigestion, heat-clearing toxin-expelling functions is pickled The method of preserved radish strip.
A kind of method that rice wine pickles preserved radish strip, by rice wine, salt, chopped hot pepper, garlic with dry to moisture content 10-15% Preserved radish strip mixing, sealed pickling;
Wherein, the mass ratio of rice wine, salt, chopped hot pepper, garlic and preserved radish strip is (10-20):(10-20):(30-40): (0.5-2.0):(60-70);
Distiller's yeast in the rice wine is prepared by the following method and obtains:
Will including 1.5-2.5 mass parts siebold buttercup herb, 1.2-2.2 mass parts fevervine, 1.5-2.5 mass parts hair radix bupleuri, 2.2-3.2 mass parts lophatherum gracile, 1.5-2.4 mass parts serissa serissoides, 1.3-2.7 mass parts adina are carried out in interior herbal raw material Water is boiled, and gained is to boil water to be mixed with ground rice, is made a ball, after spontaneous fermentation, is dried, and is obtained final product.
First passage rice wine of the present invention pickles preserved radish strip.
Though using cooking wine seasoning during vinegar-pepper preserved radish strip is prepared in the prior art, it is used with of the invention The scheme that a large amount of rice wine pickle preserved radish strip is entirely different.
Present invention uses special distiller's yeast.
The rice wine prepared using the distiller's yeast is used to pickle preserved radish strip, the original taste of preserved radish strip will not be not only covered, Maintain preserved radish strip sweet taste and crisp sense, moreover it is possible to lift taste and appearance luster, form unique local flavor, particularly after consumption, The good result of dispelling fatigue can be played, additionally it is possible to promoting digestion and removing indigestion, help to alleviate dyspeptic symptom, with heat-clearing solution Poison, the effect relieved inflammation or internal heat.
Although the part traditional Chinese medicine ingredients in the distiller's yeast used in the present invention are referred to above-mentioned effect, in view of it is in rice wine Content it is relatively low, and after have passed through fermenting twice process, moreover it is possible to above-mentioned cooperative effect is embodied on the premise of mouthfeel is not influenceed, This is that those skilled in the art are difficult to expect.
The rice wine that special distiller's yeast is prepared more than pickles preserved radish strip, it is resulting pickle after preserved radish strip mouthfeel Crisp, taste is tasty and refreshing, and taste is fragrant and sweet pure and sweet.Appearance luster is good, and the holding time is long.Shelf-life is 6-8 month.Mouth at 2-3 month Sense is optimal.
Preferred scheme, the mass ratio of rice wine, salt, chopped hot pepper, garlic and preserved radish strip is (15-20):(10-15):(30- 35):(1.0-2.0):(60-65).
More than preferably, mouthfeel can further be improved.
Preferred scheme, described herbal raw material is made up of following content of component:
1.8~2.2 parts of siebold buttercup herb;
1.5~2.0 parts of fevervine;
2.0~2.5 parts of radix bupleuri of hair;
2.0~2.5 parts of lophatherum gracile;
1.5~2.0 parts of serissa serissoides;
2.0~2.5 parts of adina.
Preferred scheme, the salting period is 5-8 days.
Preferred scheme, after the completion of pickling, with respect to 60-65 mass parts preserved radish strips, adds the encapsulation of 15~20 mass parts rice wine.
Preferred scheme, temperature is 25~35 DEG C in curing process.
Preferred scheme, pickles completion after 5-18 DEG C of preservation.
Preferred scheme, during water is boiled, the herbal raw material is 1 with the volume ratio of water:(5~10).
Preferred scheme, the time that the water is boiled is 1~3h.
Preferred scheme, the mass ratio with ground rice to boil water is (20~35):(65~80).
Preferred scheme, during the rice wine by distiller's yeast by adding glutinous rice, is placed in sealing container and is fermented, fermentate Material obtains final product rice wine by squeezing, filter and remove residue;
Preferred scheme, the temperature control of the fermentation is at 25~35 DEG C;
Preferred scheme, the glutinous rice is 100 with the bent mass ratio of medicinal liquor:(0.5~1).
Preferred scheme, the alcoholic strength of the rice wine is 22~28 degree.
Beneficial effects of the present invention:
Compared with the prior art, the Advantageous Effects that technical scheme is brought:
1) rice wine of the invention is pickled the distiller's yeast used during preserved radish strip and is prepared by cheap herbal raw material, former Material source is wide, is readily available, and the characteristics of with low cost, and preparation method is simple, mild condition, can be using traditional distiller's yeast life Production. art is produced, meanwhile, the rice wine of brew is used directly for pickling preserved radish strip without specially treated, and step is simple, favorably In large-scale production.
2) distiller's yeast prepared in technical scheme can brew aroma protrude, without becoming sour peculiar smell, schlempe particle Completely, without it is a large amount of broken be milky white and haze-free, sour-sweet taste and delicate flavour with uniqueness with pasty state, wine and women-sensual pursuits, and rich in protein, Amino acid, vitamin and mineral matter etc., nutritious rice wine.Preserved radish strip is pickled with the rice wine, is obtained with mouthfeel is crisp and refreshing, color Damp good and unique flavor, whet the appetite tasty and refreshing, the fragrant and sweet pure and sweet preserved radish strip of taste.
3) preserved radish strip of the invention has dispelling fatigue, does not get angry, promoting digestion and removing indigestion, the cooperative effect such as clearing heat and detoxicating.
Present invention improves the mouthfeel of existing vinegar-pepper preserved radish strip, its delicate flavour and sweet taste are not only maintained, also improve its color Damp degree and sharp and clear palatability, in preparation process, without adding any preservative, antistaling agent and sedan-chair taste agent.
Moreover, the present invention can also simultaneously assign its dispelling fatigue, not get angry, promoting digestion and removing indigestion, clearing heat and detoxicating effect, It is a very big progress, with extraordinary economy and market value for food service industry.
Specific embodiment
Embodiment 1
1st, glutinous rice is soaked in water, soak time is 2-3 hours;
2nd, drain away the water, then rinsed well with clear water;
3rd, cook, be subsequently cooled to 30-40 DEG C;
4th, distiller's yeast is prepared;By 200g siebold buttercup herbs, 200g fevervines, 200g maos of radix bupleuri, 220g lophatherum graciles, 200g Baima Bone, 210g are added into 8L water, first soak 30min at normal temperatures, after being again heated to boiling, boiling with soft fire 2h, filtering removal herbal medicine Raw material, obtains 6.5L to boil water or so, and ground rice is newly ground in gained middle addition 13kg to boil water, stirs, and kneading is used into a ball, a ball Cloth is covered, In Shade (about 30 degrees Celsius of temperature), and after spontaneous fermentation 2 days, natural light is dried, and is obtained final product.
5th, distiller's yeast is mixed with cold water;It is 0.8 according to mass ratio by distiller's yeast and glutinous rice:100 mixing, stir;
6th, it is middle to dig a hole, sealing, fermentation.
7th, 30 DEG C are maintained the temperature at, are fermented, by controlling fermentation time, make rice wine alcoholic strength control 28 degree with Under, 25 degree or so are preferably controlled at, rice wine obtains finished rice wine by squeezing, filter and remove residue.
8th, 65kg is dried to the preserved radish strip and 15kg rice wine of moisture content 10-15%, and 15kg salt, 1kg garlics and 35kg chop Capsicum mixes, sealing, is fitted into tank, seals, and after being fermented 7 days under normal temperature, 15kg rice wine is added in the tank, is again sealed off, It is placed at a temperature of 10 DEG C, preserves 5 months, obtains final product.
What is prepared pickles preserved radish strip appearance luster good (being golden yellow), crisp texture, and with dispelling fatigue, does not get angry, disappears Foodization product, heat-clearing toxin-expelling functions.
Embodiment 2
1st, glutinous rice is soaked in water, soak time is 2-3 hours;
2nd, drain away the water, then rinsed well with clear water;
3rd, cook, be subsequently cooled to 30-40 DEG C;
4th, distiller's yeast is prepared;By 180g siebold buttercup herbs, 180g fevervines, 180g maos of radix bupleuri, 250g lophatherum graciles, 200g Baima Bone, 200g are added into 8L water, first soak 30min at normal temperatures, after being again heated to boiling, boiling with soft fire 2h, filtering removal herbal medicine Raw material, obtains 6.5L to boil water or so, and ground rice is newly ground in gained middle addition 13kg to boil water, stirs, and kneading is used into a ball, a ball Cloth is covered, In Shade (about 30 degrees Celsius of temperature), and after spontaneous fermentation 2 days, natural light is dried, and is obtained final product.
5th, distiller's yeast is mixed with cold water;It is 1 according to mass ratio by distiller's yeast and glutinous rice:100 mixing, stir;
6th, it is middle to dig a hole, sealing, fermentation.
7th, 30 DEG C are maintained the temperature at, are fermented, by controlling fermentation time, make rice wine alcoholic strength control 28 degree with Under, 25 degree or so are preferably controlled at, rice wine obtains finished rice wine by squeezing, filter and remove residue.
8th, 65kg is dried to the preserved radish strip and 15kg rice wine of moisture content 10-15%, and 15kg salt, 1kg garlics and 35kg chop Capsicum mixes, sealing, is fitted into tank, seals, and after being fermented 7 days under normal temperature, 15kg rice wine is added in the tank, is again sealed off, It is placed at a temperature of 10 DEG C, preserves 5 months, obtains final product.
What is prepared pickles preserved radish strip appearance luster good (being golden yellow), crisp texture, and with dispelling fatigue, does not get angry, disappears Foodization product, heat-clearing toxin-expelling functions.
Comparative example 1
65kg is dried into the preserved radish strip and the commercially available cooking wine of 15kg to moisture content 10-15%, 15kg salt, 1kg garlics and 35kg chopped hot peppers mix, sealing, are fitted into tank, seal, and after being fermented 7 days under normal temperature, 15kg rice wine are added in the tank, again Sealing, is placed at a temperature of 10 DEG C, preserves 5 months, obtains final product.
Obtained preserved radish strip of pickling is very salty, and color is partially yellow, and without delicate flavour, mouthfeel is not good, it is difficult to entrance.And it is special without other Effect.
Comparative example 2
65kg is dried into the preserved radish strip and the commercially available medicinal liquor of 15kg to moisture content 10-15%, 15kg salt, 1kg garlics and 35kg chopped hot peppers mix, sealing, are fitted into tank, seal, and after being fermented 7 days under normal temperature, 15kg rice wine are added in the tank, again Sealing, is placed at a temperature of 10 DEG C, preserves 5 months, obtains final product.
Obtained preserved radish strip color of pickling is partially yellow, and vinosity is too dense, it is difficult to entrance.
Comparative example 3
65kg is dried the rice wine 30kg prepared to the preserved radish strip of moisture content 10-15%, the methods described of embodiment 1, 15kg salt, 1kg garlics and 35kg chopped hot peppers mix, sealing, are fitted into tank, seal, after being fermented 7 days under normal temperature, described 15kg rice wine is added in tank, is again sealed off, be placed at a temperature of 10 DEG C, preserved 5 months, obtained final product.
Obtained preserved radish strip of pickling has vinosity, and mouthfeel is deteriorated with respect to embodiment 1.
Comparative example 4
65kg is dried the rice wine 5kg prepared to the preserved radish strip of moisture content 10-15%, the methods described of embodiment 1, 15kg salt, 1kg garlics and 35kg chopped hot peppers mix, sealing, are fitted into tank, seal, after being fermented 7 days under normal temperature, described 15kg rice wine is added in tank, is again sealed off, be placed at a temperature of 10 DEG C, preserved 5 months, obtained final product.
It is obtained to pickle the reduction of preserved radish strip delicate flavour, and have acid.

Claims (10)

1. a kind of method that rice wine pickles preserved radish strip, it is characterised in that by rice wine, salt, chopped hot pepper, garlic and dry to aqueous The preserved radish strip mixing of rate 10-15%, sealed pickling;
Wherein, the mass ratio of rice wine, salt, chopped hot pepper, garlic and preserved radish strip is (10-20):(10-20):(30-40):(0.5- 2.0):(60-70);
Distiller's yeast in the rice wine is prepared by the following method and obtains:
Will be including 1.5-2.5 mass parts siebold buttercup herb, 1.2-2.2 mass parts fevervine, 1.5-2.5 mass parts hair radix bupleuri, 2.2- 3.2 mass parts lophatherum graciles, 1.5-2.4 mass parts serissa serissoides, 1.3-2.7 mass parts adina enter water-filling in interior herbal raw material Boil, gained is to boil water to be mixed with ground rice, is made a ball, after spontaneous fermentation, is dried, and is obtained final product.
2. the method that rice wine according to claim 1 pickles preserved radish strip, it is characterised in that the rice wine, salt, chopped hot pepper, The mass ratio of garlic and preserved radish strip is (15-20):(10-15):(30-35):(1.0-2.0):(60-65).
3. the method that rice wine according to claim 1 pickles preserved radish strip, it is characterised in that described herbal raw material is by following Content of component is constituted:
1.8~2.2 parts of siebold buttercup herb;
1.5~2.0 parts of fevervine;
2.0~2.5 parts of radix bupleuri of hair;
2.0~2.5 parts of lophatherum gracile;
1.5~2.0 parts of serissa serissoides;
2.0~2.5 parts of adina.
4. the method that rice wine according to claim 1 and 2 pickles preserved radish strip, it is characterised in that the salting period is 5-8 My god;After the completion of pickling, with respect to 60-65 mass parts preserved radish strips, the encapsulation of 15~20 mass parts rice wine is added.
5. the method that rice wine according to claim 1 and 2 pickles preserved radish strip, it is characterised in that temperature is 25 in curing process ~35 DEG C, pickle after 5-18 DEG C of preservation.
6. the method that the rice wine according to claim 1 or 3 pickles preserved radish strip, it is characterised in that during water is boiled, the grass Medicine raw material is 1 with the volume ratio of water:(5~10).
7. the method that the rice wine according to claim 1 or 3 pickles preserved radish strip, it is characterised in that the time that the water is boiled is 1 ~3h.
8. the method that the rice wine according to claim 1 or 3 pickles preserved radish strip, it is characterised in that the matter with ground rice to boil water Amount is than being (20~35):(65~80).
9. the method that the rice wine according to claim 1 or 3 pickles preserved radish strip, it is characterised in that the rice wine is by by distiller's yeast Add in glutinous rice, be placed in sealing container and fermented, fermentation materials obtain final product rice wine by squeezing, filter and remove residue;
The glutinous rice is 100 with the bent mass ratio of medicinal liquor:(0.5~1).
10. the method that rice wine according to claim 9 pickles preserved radish strip, it is characterised in that the alcoholic strength of the rice wine is 22 ~28 degree.
CN201611155747.XA 2016-12-14 2016-12-14 A kind of method that rice wine pickles preserved radish strip Pending CN106722564A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611155747.XA CN106722564A (en) 2016-12-14 2016-12-14 A kind of method that rice wine pickles preserved radish strip

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611155747.XA CN106722564A (en) 2016-12-14 2016-12-14 A kind of method that rice wine pickles preserved radish strip

Publications (1)

Publication Number Publication Date
CN106722564A true CN106722564A (en) 2017-05-31

Family

ID=58888166

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611155747.XA Pending CN106722564A (en) 2016-12-14 2016-12-14 A kind of method that rice wine pickles preserved radish strip

Country Status (1)

Country Link
CN (1) CN106722564A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107183607A (en) * 2017-07-17 2017-09-22 江苏永友食品科技有限公司 A kind of vinegar radish formula
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
CN107811245A (en) * 2017-12-08 2018-03-20 周起行 A kind of preparation method of low-salt pickled radish
CN107865361A (en) * 2017-12-08 2018-04-03 周起行 A kind of long shelf-life pickles radish
CN108030025A (en) * 2017-12-08 2018-05-15 周起行 The production method that a kind of antibacterial pickles radish

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103421640A (en) * 2013-07-17 2013-12-04 李承生 Medical distiller's yeast
CN105341818A (en) * 2015-11-26 2016-02-24 刘韶娜 Spicy radishes and preparation method thereof
CN105725055A (en) * 2016-02-04 2016-07-06 衡东胜春绿色农产品科技开发有限公司 Chinese yeast cakes and making method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103421640A (en) * 2013-07-17 2013-12-04 李承生 Medical distiller's yeast
CN105341818A (en) * 2015-11-26 2016-02-24 刘韶娜 Spicy radishes and preparation method thereof
CN105725055A (en) * 2016-02-04 2016-07-06 衡东胜春绿色农产品科技开发有限公司 Chinese yeast cakes and making method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107183607A (en) * 2017-07-17 2017-09-22 江苏永友食品科技有限公司 A kind of vinegar radish formula
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
CN107811245A (en) * 2017-12-08 2018-03-20 周起行 A kind of preparation method of low-salt pickled radish
CN107865361A (en) * 2017-12-08 2018-04-03 周起行 A kind of long shelf-life pickles radish
CN108030025A (en) * 2017-12-08 2018-05-15 周起行 The production method that a kind of antibacterial pickles radish

Similar Documents

Publication Publication Date Title
CN106722564A (en) A kind of method that rice wine pickles preserved radish strip
CN106579183A (en) Preparation method of radish-flavor chopped Huanggong pepper
CN106579184A (en) Preparation method of semen canavaliae/radish flavored chopped yellow peppers
CN106591044A (en) Medicinal distiller's yeast and preparation method thereof and preparation method for rice wine used for preserving flavored chopped chilli
CN106820002A (en) A kind of preparation method of local flavor chopped Huang tribute green pepper
CN109463722A (en) A kind of mushroom flavor is gone with rice sauce and preparation method thereof
CN106174061A (en) A kind of rose beauty skin care dried beef and preparation method thereof
CN103932291B (en) One is rich in ascorbic sesame paste and preparation method thereof
CN105124536A (en) Fragrant mushroom and beef paste and preparation method thereof
CN105166725A (en) Litsea cubeba fermented soya beans and production method thereof
KR101845634B1 (en) Method for manufacturing the mixed juice comprising kudzu vine and chinese yam, and the mixed juice manufactured by the method
KR101220828B1 (en) Recipe for a boiled and barbecued meat using edible red clay water
CN106579288A (en) Preparation method of Jerusalem artichoke/sword bean/carrot flavor chopped yellow pepper
CN106722563A (en) A kind of preparation method of Jerusalem artichoke local flavor chopped Huang tribute green pepper
CN106722561A (en) A kind of preparation method of Jerusalem artichoke/sword bean local flavor chopped Huang tribute green pepper
CN106174059A (en) A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof
CN106165835A (en) A kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef and preparation method thereof
CN106174122A (en) A kind of Fructus Citri Limoniae is promoted the production of body fluid stomach invigorating dried beef and preparation method thereof
CN106579181A (en) Method using rice wine to pickle Jerusalem artichoke-mixed radish strips
CN105361120A (en) Tujia-flavored seasoning sauce
KR20050054646A (en) A method for making oriental- medical-aged meat sauce
CN104905186A (en) A garlic processing method
CN106579185A (en) Method for pickling sword beans and radish strips with rice wine
CN106666564A (en) Pickled allium chinensis product and pickling method thereof
CN106722560A (en) A kind of preparation method of sword bean local flavor chopped Huang tribute green pepper

Legal Events

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
RJ01 Rejection of invention patent application after publication

Application publication date: 20170531