CN107302987A - Vinegar-pepper radish stalk and method for salting - Google Patents
Vinegar-pepper radish stalk and method for salting Download PDFInfo
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- CN107302987A CN107302987A CN201610254353.3A CN201610254353A CN107302987A CN 107302987 A CN107302987 A CN 107302987A CN 201610254353 A CN201610254353 A CN 201610254353A CN 107302987 A CN107302987 A CN 107302987A
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Abstract
Obstruct the invention discloses a kind of vinegar-pepper radish, be made up of by weight following main material：Radish obstructs 100 120 parts, 10 20 parts of fresh chilli sauce, raw 30 40 parts of salt, 15 25 parts of light-coloured vinegar；The fresh chilli sauce is made up of by weight following each component：Towards 40 50 parts of day pimiento, raw 15 20 parts of salt, 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.The present invention is using radish stalk and capsicum as raw material, and the radish being made obstructs not only spicy, tasty delicious food, without any artificial synthesized pigment and chemical preservative, eats body health benefits.
Description
Technical field
It is to be related to a kind of vinegar-pepper radish stalk and method for salting specifically the present invention relates to food processing.
Background technology
Radish stalk is rich in vitamin C and capsicum mustard oil etc., and radish stalk also contains a large amount digestive ferment starch, help is maintained to disappear
Change road function very beneficial.It is worth noting that：The nutritional ingredient of radish is largely stored in radish stalk, and the pungent of radish skin is derived from
Rhodanide, it has effects that to protect stomach lining, and closer to the position of root to contain this material more for radish.Radish stalk battalion
Support abundant, extensively liked by public, what some were sold on the market pickle radish stalk often with the addition of artificial synthesized pigment and
Chemical preservative, 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 radish stalk and method for salting, it is with radish
Stalk and capsicum are raw material, and the radish being made obstructs not only spicy, tasty delicious food, anti-without any artificial synthesized pigment and chemistry
Rotten agent, eats body health benefits.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of vinegar-pepper radish stalk, by following master
Raw material is constituted by weight：Radish obstructs 100-120 parts, 10-20 parts of fresh chilli sauce, raw salt 30-40 parts, 15-25 parts of light-coloured vinegar；Institute
Fresh chilli sauce is stated to be made up of by weight following each component：Towards pimiento 40-50 parts of day, raw salt 15-20 parts, garlic 15-20
Part, 10-15 parts of more than 56 degree of three-flower wine, 15-20 parts of fermented soya bean, 5-10 parts of ginger.
A kind of method for salting of vinegar-pepper radish stalk, comprises the following steps：
（1）Fresh radish stalk is cleaned, dried in ventilation 4-6 hours；
（2）By step（1）In dry after radish stalk be cut into 2-5cm, add raw salt according to composition by weight described above, stir, pressure
Tightly, 6 hours of encapsulation process；
（3）By step（2）In pickle after radish stalk add fresh chilli sauce, light-coloured vinegar, stirring according to components by weight percent described above
Uniformly, pickle 2-3 hours, that is, obtain finished product.
Compared with prior art, the present invention has the advantages that：The present invention is using a kind of vinegar-pepper radish stalk and the side of pickling
Method, it is using radish stalk and capsicum as raw material, and the radish being made obstructs not only spicy, vinegar-pepper, tasty delicious food, without any artificial synthesized
Pigment and chemical preservative, eat 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 radish stalk, is made up of by weight following main material：Radish obstructs 120 parts, 20 parts of fresh chilli sauce, raw salt 40
Part, 15 parts of light-coloured vinegar, the fresh chilli sauce is made up of by weight following each component：Towards 50 parts of day pimiento, raw 20 parts of salt, greatly
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 method for salting of vinegar-pepper radish stalk, comprises the following steps：
（1）Fresh radish stalk is cleaned, dried in ventilation 4 hours；
（2）By step（1）In dry after radish stalk be cut into 2cm, add 40 portions of raw salt, stirring, compress, encapsulation process it is 6 small
When；
（3）By step（2）In pickle after radish obstruct 20 parts of fresh chilli sauce, 15 parts of light-coloured vinegar stirs, and pickles 3 hours, i.e.,
Obtain finished product.
The method for salting 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 radish stalk, is made up of by weight following main material：Radish obstructs 100 parts, 10 parts of fresh chilli sauce, raw salt 30
Part, 20 parts of light-coloured vinegar, the fresh chilli sauce is made up of by weight following each component：It is made up of each component of following parts by weight：
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, 5 parts of ginger.
A kind of method for salting of vinegar-pepper radish stalk, comprises the following steps：
（1）Fresh radish stalk is cleaned, dried in ventilation 6 hours；
（2）By step（1）In dry after radish stalk be cut into 5cm, add 30 portions of raw salt, stirring, compress, encapsulation process it is 6 small
When；
（3）By step（2）In pickle after radish obstruct 10 parts of fresh chilli sauce, 20 parts of light-coloured vinegar stirs, and pickles 2 hours, i.e.,
Obtain finished product.
The method for salting of above-mentioned vinegar-pepper radish stalk and method for salting, comprises the following steps：（1）By fresh, the color that screen
Damp light cuts handle towards day pimiento, cleans, drains, be put into disintegrating apparatus and crush, obtains crushing capsicum；（2）It will filter out
The garlic peeling of the full big grain come, cleans, drains, and is put into disintegrating apparatus and crushes, obtains comminuted garlic；（3）Respectively will be raw
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）Will be peppery after above-mentioned crushing
Green pepper, 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, stirring
Uniformly；（5）Take the mixture stirred in step 4 to be put into container and carry out encapsulation process, and in the environment that temperature is 15 DEG C
Middle progress spontaneous fermentation in 6 months, you can obtain finished product.
Embodiment 3
A kind of vinegar-pepper radish stalk, is made up of by weight following main material：Radish obstructs 110 parts, 15 parts of fresh chilli sauce, raw salt 35
Part, 25 parts of light-coloured vinegar；The fresh chilli sauce is made up of by weight following each component：Towards 45 parts of day pimiento, raw 18 parts of salt, greatly
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.
A kind of method for salting of vinegar-pepper radish stalk, comprises the following steps：
（1）Fresh radish stalk is cleaned, dried in ventilation 5 hours；
（2）By step（1）In dry after radish stalk be cut into 4cm, add 35 portions of raw salt, stirring, compress, encapsulation process it is 6 small
When；
（3）By step（2）In pickle after radish obstruct 15 parts of fresh chilli sauce and 25 parts of light-coloured vinegars, stir, pickle 2.5 hours,
Obtain finished product.
The method for salting of above-mentioned 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 5 months in temperature is 18 DEG C of environment
Spontaneous fermentation, you can obtain finished product.
The present invention is used as raw material, pure green using radish stalk, towards day pimiento, garlic, ginger, fermented soya bean, three-flower wine, raw salt
Food, without any artificial synthesized pigment and chemical preservative, the radish stalk being made is not only spicy, vinegar-pepper, and maintains
Crisp, direct-edible, the tasty delicious food of radish stalk, eats body health benefits.
Above is being set forth vinegar-pepper radish stalk and method for salting of the invention, 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 (2)
1. a kind of vinegar-pepper radish stalk, it is characterised in that be made up of by weight following main material：100-120 parts of radish stalk, it is fresh peppery
10-20 parts of green pepper sauce, raw salt 30-40 parts, 15-25 parts of light-coloured vinegar；The fresh chilli sauce is made up of by weight following each component：Court
40-50 parts of its pimiento, 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.
2. a kind of method for salting of vinegar-pepper radish stalk, it is characterised in that comprise the following steps：
（1）Fresh radish stalk is cleaned, dried in ventilation 4-6 hours；
（2）By step（1）In dry after radish stalk be cut into 2-5cm, add raw salt according to composition by weight described in claim 1, stir
Mix, compression, 6 hours of encapsulation process；
（3）By step（2）In pickle after radish stalk add fresh chilli sauce according to the components by weight percent described in claim 1, it is white
Vinegar, stirs, and pickles 2-3 hours, that is, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610254353.3A CN107302987A (en) | 2016-04-24 | 2016-04-24 | Vinegar-pepper radish stalk and method for salting |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610254353.3A CN107302987A (en) | 2016-04-24 | 2016-04-24 | Vinegar-pepper radish stalk and method for salting |
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| Publication Number | Publication Date |
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| CN107302987A true CN107302987A (en) | 2017-10-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610254353.3A Pending CN107302987A (en) | 2016-04-24 | 2016-04-24 | Vinegar-pepper radish stalk and method for salting |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101046A (en) * | 2019-06-06 | 2019-08-09 | 长江师范学院 | A kind of rouge radish petiole ready-to-eat food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461841A (en) * | 2010-11-12 | 2012-05-23 | 天津市食品研究所有限公司 | Pickling method of green radish leaf pickle |
| CN102461846A (en) * | 2010-11-12 | 2012-05-23 | 天津市食品研究所有限公司 | Pickling material for green radish leaf pickle |
-
2016
- 2016-04-24 CN CN201610254353.3A patent/CN107302987A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461841A (en) * | 2010-11-12 | 2012-05-23 | 天津市食品研究所有限公司 | Pickling method of green radish leaf pickle |
| CN102461846A (en) * | 2010-11-12 | 2012-05-23 | 天津市食品研究所有限公司 | Pickling material for green radish leaf pickle |
Non-Patent Citations (2)
| Title |
|---|
| 凤舞九天: "腌萝卜缨的做法", 《个人图书馆》 * |
| 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 |
|---|---|---|---|---|
| CN110101046A (en) * | 2019-06-06 | 2019-08-09 | 长江师范学院 | A kind of rouge radish petiole ready-to-eat food and preparation method thereof |
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Application publication date: 20171031 |