CN107232555A - A kind of processing method of spiced dried turnip - Google Patents
A kind of processing method of spiced dried turnip Download PDFInfo
- Publication number
- CN107232555A CN107232555A CN201710582542.8A CN201710582542A CN107232555A CN 107232555 A CN107232555 A CN 107232555A CN 201710582542 A CN201710582542 A CN 201710582542A CN 107232555 A CN107232555 A CN 107232555A
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- CN
- China
- Prior art keywords
- radish
- salt
- spices
- dried
- pickled
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- 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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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Abstract
The invention discloses a kind of processing method of spiced dried turnip, comprise the following steps：1)：First by fresh radish except the base of a fruit, clean, be cut into strip, be 20 by fresh radish and salt weight ratio:1 adds salt pickled 12 18 hours；2) radish after drying is pickled, chilli powder is sprinkled by the radish surface of drying, is being dried 18 24 hours；3) radish dried is rubbed with salt and five spices and mixed, five spices are by anise, fennel, cloves, radix glycyrrhizae, Chinese prickly ash in mass ratio 1:1:1:1:Grind to form and form after 1 mixing, radish, salt, five spices three are radish 100, salt 10 15, five spices 10 15 than part proportioning according to weight, then add and pickle wine dress altar sealing preserve 20 30 days, air-dry sterilization after taking out, obtain spiced dried turnip.
Description
Technical field
The present invention relates to a kind of processing method of spiced dried turnip.
Background technology
As people's rhythm of life is accelerated, leisure food is increasingly becoming the option that consumer is keen to.China stops in recent years
Not busy food industries, which enter, constantly brings forth new ideas and developing new stage, and market scale increases in the speed of geometry level, travels and goes with China
The prosperous development of industry, leisure food market position becomes more and more important.The developing direction that leisure food is presented mainly includes：One is product
Kind will further be enriched, and taste more diversification, flavoured, syncretization, pattern variation, interest and appeal, miniaturization, category are thin
Change, seriation；Two be originally based on food consumption general layout simply having adequate food and clothing, will be further to flavor type, auxotype, enjoying type
The even direction conversion of functional form, exploitation health and functional food will be following main trend in leisure food market, health
Class leisure food development potentiality is huge.
Dried radish is also leisure food relatively popular at present, but current dried radish processing technology is simple, so that
Dried radish single taste after processing.
The content of the invention
It is an object of the invention to provide a kind of processing method of spiced dried turnip, to solve the above problems.
Technical problem solved by the invention can be realized using following technical scheme：
A kind of processing method of spiced dried turnip, it is characterised in that comprise the following steps：
1)：First by fresh radish except the base of a fruit, clean, be cut into strip, be 20 by fresh radish and salt weight ratio:The 1 plus pickled 12-18 of salt
Hour；
2) radish after drying is pickled, chilli powder is sprinkled by the radish surface of drying, is being dried 18-24 hours；
3) radish dried is rubbed with salt and five spices and mixed, five spices are by anise, fennel, cloves, radix glycyrrhizae, flower
Green pepper in mass ratio 1:1:1:1:Grind to form and form after 1 mixing, radish, salt, five spices three are radish than part proportioning according to weight
100th, salt 10-15, five spices 10-15, then add and pickle wine dress altar sealing preserve 20-30 days, sterilization is air-dried after taking out,
Obtain spiced dried turnip.
As a result of technical scheme as above, spiced dried turnip produced by the present invention also has while spicy is full
There is spiced, nor affect on the original fragrance of radish, be adapted to do leisure snack.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, enter below
One step illustrates the present invention.
Embodiment 1
A kind of processing method of spiced dried turnip, comprises the following steps：
1)：First by fresh radish except the base of a fruit, clean, be cut into strip, be 20 by fresh radish and salt weight ratio:The 1 plus pickled 12-18 of salt
Hour；
2) radish after drying is pickled, chilli powder is sprinkled by the radish surface of drying, is being dried 18-24 hours；
3) radish dried is rubbed with salt and five spices and mixed, five spices are by anise, fennel, cloves, radix glycyrrhizae, flower
Green pepper in mass ratio 1:1:1:1:Grind to form and form after 1 mixing, radish, salt, five spices three are radish than part proportioning according to weight
100th, salt 10, five spices 10, then add and pickle wine dress altar sealing preserve 20-30 days, air-dry sterilization after taking out, obtain five
Fragrant dried radish.
Embodiment 2
A kind of processing method of spiced dried turnip, comprises the following steps：
1)：First by fresh radish except the base of a fruit, clean, be cut into strip, be 20 by fresh radish and salt weight ratio:The 1 plus pickled 12-18 of salt
Hour；
2) radish after drying is pickled, chilli powder is sprinkled by the radish surface of drying, is being dried 18-24 hours；
3) radish dried is rubbed with salt and five spices and mixed, five spices are by anise, fennel, cloves, radix glycyrrhizae, flower
Green pepper in mass ratio 1:1:1:1:Grind to form and form after 1 mixing, radish, salt, five spices three are radish than part proportioning according to weight
100th, salt 12, five spices 12, then add and pickle wine dress altar sealing preserve 20-30 days, air-dry sterilization after taking out, obtain five
Fragrant dried radish.
Embodiment 3
A kind of processing method of spiced dried turnip, comprises the following steps：
1)：First by fresh radish except the base of a fruit, clean, be cut into strip, be 20 by fresh radish and salt weight ratio:The 1 plus pickled 12-18 of salt
Hour；
2) radish after drying is pickled, chilli powder is sprinkled by the radish surface of drying, is being dried 18-24 hours；
3) radish dried is rubbed with salt and five spices and mixed, five spices are by anise, fennel, cloves, radix glycyrrhizae, flower
Green pepper in mass ratio 1:1:1:1:Grind to form and form after 1 mixing, radish, salt, five spices three are radish than part proportioning according to weight
100th, salt 15, five spices 15, then add and pickle wine dress altar sealing preserve 20-30 days, air-dry sterilization after taking out, obtain five
Fragrant dried radish.
The spicy flavor of the various embodiments described above, is stepped up by embodiment 1 to embodiment 3.Spiced turnip produced by the present invention
Do also has spiced while spicy is full, nor affects on the original fragrance of radish, is adapted to do leisure snack.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of processing method of spiced dried turnip, it is characterised in that comprise the following steps：
1)：First by fresh radish except the base of a fruit, clean, be cut into strip, be 20 by fresh radish and salt weight ratio:The 1 plus pickled 12-18 of salt is small
When；
2) radish after drying is pickled, chilli powder is sprinkled by the radish surface of drying, is being dried 18-24 hours；
3) radish dried is rubbed with salt and five spices and mixed, five spices are pressed by anise, fennel, cloves, radix glycyrrhizae, Chinese prickly ash
Mass ratio 1:1:1:1:Grind to form and form after 1 mixing, radish, salt, five spices three be radish 100 than part proportioning according to weight,
Salt 10-15, five spices 10-15, then add and pickle wine dress altar sealing preserve 20-30 days, air-dry sterilization after taking out, obtain
Spiced dried turnip.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710582542.8A CN107232555A (en) | 2017-07-17 | 2017-07-17 | A kind of processing method of spiced dried turnip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710582542.8A CN107232555A (en) | 2017-07-17 | 2017-07-17 | A kind of processing method of spiced dried turnip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107232555A true CN107232555A (en) | 2017-10-10 |
Family
ID=59991622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710582542.8A Pending CN107232555A (en) | 2017-07-17 | 2017-07-17 | A kind of processing method of spiced dried turnip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107232555A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107997070A (en) * | 2017-12-27 | 2018-05-08 | 高翔 | Ternip caraway and preparation method thereof |
| CN114403399A (en) * | 2022-01-21 | 2022-04-29 | 南宁山万生物科技有限公司 | Low-salt seasoning shredded papaya pickle and making process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070371A (en) * | 2011-10-25 | 2013-05-01 | 刘水燕 | Preparation method of multi-flavored radish blocks |
| CN105831656A (en) * | 2016-04-29 | 2016-08-10 | 任大勇 | Dried radishes |
| CN105876702A (en) * | 2016-04-29 | 2016-08-24 | 任大勇 | Pickled dried turnips |
| CN105901591A (en) * | 2016-04-29 | 2016-08-31 | 任大勇 | Pickled radish strips |
-
2017
- 2017-07-17 CN CN201710582542.8A patent/CN107232555A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070371A (en) * | 2011-10-25 | 2013-05-01 | 刘水燕 | Preparation method of multi-flavored radish blocks |
| CN105831656A (en) * | 2016-04-29 | 2016-08-10 | 任大勇 | Dried radishes |
| CN105876702A (en) * | 2016-04-29 | 2016-08-24 | 任大勇 | Pickled dried turnips |
| CN105901591A (en) * | 2016-04-29 | 2016-08-31 | 任大勇 | Pickled radish strips |
Non-Patent Citations (1)
| Title |
|---|
| 《中医堂》编委会: "《食物功效与食疗全典》", 30 April 2015 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107997070A (en) * | 2017-12-27 | 2018-05-08 | 高翔 | Ternip caraway and preparation method thereof |
| CN114403399A (en) * | 2022-01-21 | 2022-04-29 | 南宁山万生物科技有限公司 | Low-salt seasoning shredded papaya pickle and making process thereof |
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| 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: 20171010 |