CN107302985A - Vinegar-pepper dried radish and preparation method - Google Patents
Vinegar-pepper dried radish and preparation method Download PDFInfo
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- CN107302985A CN107302985A CN201610254340.6A CN201610254340A CN107302985A CN 107302985 A CN107302985 A CN 107302985A CN 201610254340 A CN201610254340 A CN 201610254340A CN 107302985 A CN107302985 A CN 107302985A
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Abstract
The invention discloses a kind of vinegar-pepper dried radish, it is made up of by weight following each component：100 120 parts of dried radish, 10 20 parts of fresh chilli sauce, raw 30 40 parts of salt, 10 20 parts of white sugar, 15 25 parts of light-coloured vinegar.This is vinegar-pepper dried radish and preparation method, comprise the following steps：After fresh ternip wash clean, slitting is exposed to the sun, and is then dried in ventilation to dried radish of the moisture 5% 10%；Cold 23 hours of bubbly water are put into, cleans, dries in the air 1 hour 0.5 hour；Dried radish after drying is cut into short, the raw salt of addition, stirring, compression, 6 hours of encapsulation process；Dried radish after pickling adds fresh chilli sauce, white sugar and light-coloured vinegar, stirs, pickles 23 hours, that is, obtain finished product.The dried radish is not only vinegar-pepper, and maintains the crisp of radish, and tasty delicious food, additive-free and preservative eats body health benefits.
Description
Technical field
It is to be related to a kind of vinegar-pepper dried radish and preparation method specifically the present invention relates to food processing.
Background technology
Radish is nutritious, cheap, is extensively liked by public, still, the direct cooking of radish, and taste is simple, very
Many people do not like to eat, and have the radish pickle of sale currently on the market, but most of is that, by saline sook, this pickles are sourer, and
And the radish after bubble loses original taste, also has many people not like.Some dried radish of pickling sold often add on the market
Artificial synthesized pigment and chemical preservative is added, long-term consumption brings detrimental effect to the healthy of people.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of vinegar-pepper dried radish and preparation method, it is with radish
It is raw material with capsicum, the dried radish being made is not only vinegar-pepper, and maintains the crisp of radish, direct-edible, tasty delicious food, without
Any artificial synthesized pigment and chemical preservative, eat body health benefits.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of vinegar-pepper dried radish, by following
Component is constituted by weight：100-120 parts of dried radish, 10-20 parts of fresh chilli sauce, raw salt 30-40 parts, 10-20 parts of white sugar, in vain
15-25 parts of vinegar.
Further illustrate, the fresh chilli sauce is made up of by weight following each component：Towards pimiento 40-50 parts of day,
Raw salt 15-20 parts, 10-15 parts of the three-flower wine that 15-20 parts, more than 56 degree of garlic, 15-20 parts of fermented soya bean, 5-10 parts of ginger.
A kind of preparation method of vinegar-pepper dried radish, comprises the following steps：
（1）After fresh ternip wash clean, the thick preserved radish strips of 1cm are cut into, is exposed to the sun one day, is then dried in ventilation to moisture
Dried radish of the content in 5%-10%；
（2）Take step（1）In dried radish be put into cold 2-3 hour of bubbly water, clean, dry in the air -1 hour 0.5 hour；
（3）By step（2）In dry after dried radish be cut into 3-6cm length, add raw salt according to the composition by weight, stir, pressure
Tightly, 6 hours of encapsulation process；
（4）By step（3）In pickle after dried radish add fresh chilli sauce, white sugar and light-coloured vinegar according to described components by weight percent,
Stir, pickle 2-3 hours, that is, obtain finished product.
Compared with prior art, the present invention has the advantages that：The present invention uses a kind of vinegar-pepper dried radish and making side
Method, it is using radish and capsicum as raw material, and the dried radish being made is not only vinegar-pepper, and maintains the crisp of radish, direct-edible, tasty
Delicious food, without any artificial synthesized pigment and chemical preservative, eats body health benefits.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but not limited the scope of the invention
And application：
Embodiment 1
A kind of vinegar-pepper dried radish, is made up of by weight following each component：120 parts of dried radish, 20 parts of fresh chilli sauce, raw salt 40
Part, 20 parts of white sugar, 25 parts of light-coloured vinegar.The fresh chilli sauce is made up of by weight following each component：It is raw towards 50 parts of day pimiento
20 parts of salt, 15 parts of the three-flower wine that 20 parts, more than 56 degree of garlic, 20 parts of fermented soya bean, 10 parts of ginger.
A kind of preparation method of vinegar-pepper dried radish, comprises the following steps：（1）After fresh ternip wash clean, 1cm is cut into
Thick preserved radish strip, is exposed to the sun one day, then dried in ventilation to moisture 5%-10% dried radish；（2）Take step（1）In
Dried radish be put into cold 2-3 hour of bubbly water, clean, dry in the air -1 hour 0.5 hour；（3）By step（2）In dry after dried radish
3-6cm length is cut into, raw salt, stirring, compression, 6 hours of encapsulation process are added according to composition by weight described in claim 1；（4）Will
Step（3）In pickle after dried radish add fresh chilli sauce, white sugar and light-coloured vinegar according to the components by weight percent described in claim 1,
Stir, pickle 2-3 hours, that is, obtain finished product.
The preparation method of above fresh chilli sauce, comprises the following steps：（1）It is fresh, bright in color by what is screened
Handle is cut towards day pimiento, cleans, drains, is put into disintegrating apparatus and crushes, obtains crushing capsicum；（2）It is full by what is screened
The garlic peeling of big grain, cleans, drains, and is put into disintegrating apparatus and crushes, obtains comminuted garlic；（3）Ginger, fermented soya bean are washed respectively
Net drain is put into crushing in disintegrating apparatus, obtains crushing ginger and crushes fermented soya bean；（4）By the capsicum after above-mentioned crushing, garlic, life
Ginger is mixed according to above-mentioned components by weight percent, is added the raw salt and three-flower wine of correspondence parts by weight, is stirred；（5）Take
The mixture stirred in step 4, which is put into container, carries out encapsulation process, and is carried out 3 months in temperature is 20 DEG C of environment
Spontaneous fermentation, you can obtain finished product.
Embodiment 2
A kind of vinegar-pepper dried radish, is made up of by weight following each component：100 parts of dried radish, 10 parts of fresh chilli sauce, raw salt 30
Part, 10 parts of white sugar, 15 parts of light-coloured vinegar.The fresh chilli sauce is made up of by weight following each component：By each of following parts by weight
Component is constituted：Towards 40 parts of day pimiento, raw 15 parts of salt, 10 parts of the three-flower wine that 10 parts, more than 56 degree of garlic, 15 parts of fermented soya bean, ginger 5
Part.
A kind of preparation method of vinegar-pepper dried radish, comprises the following steps：（1）After fresh ternip wash clean, 1cm is cut into
Thick preserved radish strip, is exposed to the sun one day, then dried in ventilation to moisture 5%-10% dried radish；（2）Take step（1）In
Dried radish be put into cold 2-3 hour of bubbly water, clean, dry in the air -1 hour 0.5 hour；（3）By step（2）In dry after dried radish
3-6cm length is cut into, raw salt, stirring, compression, 6 hours of encapsulation process are added according to composition by weight described in claim 1；（4）Will
Step（3）In pickle after dried radish add fresh chilli sauce, white sugar and light-coloured vinegar according to the components by weight percent described in claim 1,
Stir, pickle 2-3 hours, that is, obtain finished product.
The preparation method of this is vinegar-pepper dried radish and preparation method, comprises the following steps：（1）By fresh, the color and luster that screen
Bright cuts handle towards day pimiento, cleans, drains, and is put into disintegrating apparatus and crushes, and obtains crushing capsicum；（2）It will screen
Full big grain garlic peeling, clean, drain, be put into disintegrating apparatus crush, obtain comminuted garlic；（3）Respectively by ginger,
Fermented soya bean are cleaned to drain to be put into disintegrating apparatus and crushed, and are obtained crushing ginger and are crushed fermented soya bean；（4）By the capsicum after above-mentioned crushing,
Garlic, ginger are mixed according to above-mentioned components by weight percent, add the raw salt and three-flower wine of correspondence parts by weight, and stirring is equal
It is even；（5）Take the mixture stirred in step 4 to be put into container and carry out encapsulation process, and in temperature in 15 DEG C of environment
Carry out spontaneous fermentation in 6 months, you can obtain finished product.
Embodiment 3
A kind of vinegar-pepper dried radish, is made up of by weight following each component：110 parts of dried radish, 15 parts of fresh chilli sauce, raw salt 35
Part, 15 parts of white sugar, 20 parts of light-coloured vinegar.The fresh chilli sauce is made up of by weight following each component：It is raw towards 45 parts of day pimiento
18 parts of salt, 12 parts of the three-flower wine that 18 parts, more than 56 degree of garlic, 18 parts of fermented soya bean, 8 parts of ginger.
This is vinegar-pepper radish making method of dried, comprises the following steps：（1）It is fresh, bright in color red towards day by what is screened
Capsicum cuts handle, cleans, drains, and is put into disintegrating apparatus and crushes, and obtains crushing capsicum；（2）By the full big grain screened
Garlic peeling, cleans, drains, and is put into disintegrating apparatus and crushes, obtains comminuted garlic；（3）Ginger, fermented soya bean are cleaned and drained respectively
It is put into disintegrating apparatus and crushes, obtains crushing ginger and crush fermented soya bean；（4）By the capsicum after above-mentioned crushing, garlic, ginger according to
Above-mentioned components by weight percent is mixed, and is added the raw salt and three-flower wine of correspondence parts by weight, is stirred；（5）Take in step 4
The mixture stirred, which is put into container, carries out encapsulation process, and in temperature is 18 DEG C of environment send out naturally within 5 months
Ferment, you can obtain finished product.
The present invention uses and is used as raw material, pure green towards day pimiento, garlic, ginger, fermented soya bean, three-flower wine, raw salt, dried radish
Food, without any artificial synthesized pigment and chemical preservative, the dried radish being made is not only vinegar-pepper, and maintains radish
Crisp, direct-edible, tasty delicious food eats body health benefits.
Above is being set forth vinegar-pepper dried radish of the invention and preparation method, it is used to help understand the present invention, but this hair
Bright embodiment is simultaneously not restricted to the described embodiments, it is any without departing from the change made under the principle of the invention, modify, replace
Generation, combination, simplification, should be equivalent substitute mode, are included within protection scope of the present invention.
Claims (3)
1. a kind of vinegar-pepper dried radish, it is characterised in that be made up of by weight following each component：100-120 parts of dried radish is fresh
10-20 parts of thick chilli sauce, raw salt 30-40 parts, 10-20 parts of white sugar, 15-25 parts of light-coloured vinegar.
2. vinegar-pepper dried radish according to claim 1, it is characterised in that the fresh chilli sauce is by following each component by weight
Measure part composition：Towards pimiento 40-50 parts of day, raw salt 15-20 parts, 10-15 parts of the three-flower wine that 15-20 parts, more than 56 degree of garlic, beans
15-20 parts of fermented soya beans, salted or other wise, 5-10 parts of ginger.
3. a kind of preparation method of vinegar-pepper dried radish, it is characterised in that comprise the following steps：
（1）After fresh ternip wash clean, the thick preserved radish strips of 1cm are cut into, is exposed to the sun one day, is then dried in ventilation to moisture
Dried radish of the content in 5%-10%；
（2）Take step（1）In dried radish be put into cold 2-3 hour of bubbly water, clean, dry in the air -1 hour 0.5 hour；
（3）By step（2）In dry after dried radish be cut into 3-6cm length, add raw salt according to composition by weight described in claim 1,
Stirring, compression, 6 hours of encapsulation process；
（4）By step（3）In pickle after dried radish add fresh chilli sauce, white sugar according to the components by weight percent described in claim 1
And light-coloured vinegar, stir, pickle 2-3 hours, that is, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610254340.6A CN107302985A (en) | 2016-04-24 | 2016-04-24 | Vinegar-pepper dried radish and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610254340.6A CN107302985A (en) | 2016-04-24 | 2016-04-24 | Vinegar-pepper dried radish and preparation method |
Publications (1)
| Publication Number | Publication Date |
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| CN107302985A true CN107302985A (en) | 2017-10-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610254340.6A Pending CN107302985A (en) | 2016-04-24 | 2016-04-24 | Vinegar-pepper dried radish and preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229474A (en) * | 2021-06-28 | 2021-08-10 | 重庆饭遭殃食品有限公司 | Processing and preparation method of dried radish products |
-
2016
- 2016-04-24 CN CN201610254340.6A patent/CN107302985A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 吴昊天等: "《腌酱泡菜精选280例》", 28 February 2013, 金盾出版社 * |
| 徐清萍: "《调味品加工技术与配方》", 31 March 2011, 中国纺织出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229474A (en) * | 2021-06-28 | 2021-08-10 | 重庆饭遭殃食品有限公司 | Processing and preparation method of dried radish products |
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Application publication date: 20171031 |