CN107568664A - A kind of preparation method of radish dry food - Google Patents
A kind of preparation method of radish dry food Download PDFInfo
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- CN107568664A CN107568664A CN201710759982.6A CN201710759982A CN107568664A CN 107568664 A CN107568664 A CN 107568664A CN 201710759982 A CN201710759982 A CN 201710759982A CN 107568664 A CN107568664 A CN 107568664A
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food processing technology field, there is provided a kind of preparation method of radish dry food, including pickle, dry, desalination, storage step.The dried radish of the present invention has unique " salty, fragrant, crisp " flavor, by controlling the desalting technology of dried radish ensures that under conditions of salinity is suitably reduced the fragrant and crisp quality of dried radish can also be kept；By controlling desalination time, auxiliary material addition, sterilization conditions come obtained instant type dried radish, unique flavor, instant；The radish dry storage of the present invention is proper, and the time is more long, and effect is better, have the function that cool to reduce pathogenic fire, improve a poor appetite, help digest, the product that helps digestion, invigorating the spleenization is stagnant, toxin expelling anti-acne, relax bowel, enriching yin and nourishing kidney, reduction blood glucose.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation method of radish dry food.
Background technology
Dried radish is crispy and delicious, has the effect of invigorating the spleen and benefiting qi etc., is a kind of food that people like very much, is commonly used to out
Meal assistant food appetizer.Dried radish also contains the nutritions such as a number of sugared part, protein, carrotene, ascorbic acid, and
The indispensable mineral matter of the human bodies such as calcium, phosphorus.The vitamin B of dried radish, irony content are very high, are advanced health food, there is " element
The good name of ginseng ".
The big curved of individual S types has been turned on the Jiang Liujing of spit of fland during Hang Chengqu, the river shoal sand earth of sheet, soil property fertilizer are impacted in its two sides
It is thick loose, it is particularly suitable for planting radish, the fresh and tender sweetness of radish produced.The yield of radish is high and concentrates listing, and market is for the moment
Drug on the market, and storage is improper to cause radish to be rotted.And the preparation method of dried radish, it is to clean fresh radish, after section mostly
Bar embryo is made, then the step such as is pickled, be dehydrated.So obtained flavor of the dried radish in manufacturing process greatly detracts, radish
The nutriment of itself is lost in seriously in dehydration is pickled.Therefore, the foundation of the scale processing method of radish is very
It is important, be on the one hand advantageous to the common people and get rich, on the other hand also allow this nutritious food of radish to be able to broadly be eaten
With.
The content of the invention
It is an object of the invention to disclose a kind of preparation method of radish dry food.
To realize above-mentioned technical purpose and the technique effect, the invention discloses a kind of preparation side of radish dry food
Method, procedure of processing are as follows：
Step 1. is pickled：The radish just dug is smoothed out with the fingers into soil and removes branches and leaves, by radish：The weight ratio of salt is 500：（30~35）'s
Proportioning is pickled, and it is specially that 15% ~ 30% salt is put in into the wooden barrel bottom to pickle step, and right one layer of salt of later layer radish is placed,
The stone in top layer pressure, pickle 7 days；
Step 2. dries：Dried radish that step 1 obtains is taken out to be laid in bamboo and cost and dried, it is specially daytime to dry step
Dry, close at interior at night and rub, dry 3 ~ 7 days；
Step 3. desalination：By the cover brine generated in step 1 cask filtering, boil, pour into the dried radish that step 2 obtains
0.5 ~ 1h is rinsed, then dried radish is picked up, 0.2 ~ 1h of flushing in the light salt brine boiled is placed in, rubs while hot, squeeze the moisture that desalts, take
Go out drying 2 ~ 3 days；
Step 4. is stored：The dried radish that step 3 is obtained loads in the urn after cleaning drying, compacting, and urn mouth, which is put, fries one layer of salt, close
Envelope collection half a year.
Further, in step 1, radish is ternip.
Further, in step 3, the mass percent of salt is 0.5% ~ 1.5% in light salt brine, dried radish：The weight of light salt brine
Than for 1：2.
Further, it is further comprising the steps of：
The radish dry chip that step 5. obtains step 4, soak desalination with boiling water；
The dried radish that step 6. obtains step 5 mixes with condiment and radish dry food is made；
The dried radish that step 7. obtains step 6 is vacuum-packed；
The packaged radish dry food that step 8. obtains step 7 is washed, pasteurize, is cooled down, is dried, air-drying.
Further, in step 6, condiment is made up of salt, monosodium glutamate, vegetable oil and optional component.
Further, optional component is in white sugar, chilli oil, Zanthoxylum essential oil, sesame, Chinese prickly ash, chilli, soy sauce, vinegar
It is one or more of.
Further, in step 8, pasteurization process parameter is 80 ~ 85 DEG C of temperature, 10 minutes time.
The invention has the advantages that：
（1）The dried radish of the present invention has unique " salty, fragrant, crisp " flavor, is ensured by controlling the desalting technology of dried radish
The fragrant and crisp quality of dried radish can also be kept under conditions of appropriate reduction salinity.
（2）The preparation technology of the present invention is by controlling desalination time, auxiliary material to add, sterilization conditions are come obtained instant type trailing plants
Bu Gan, unique flavor, instant.
（3）The radish dry storage of the present invention is proper, and the time is more long, and effect is better, has cool to reduce pathogenic fire, improves a poor appetite, helps
Digest, the product that helps digestion, invigorating the spleenization is stagnant, toxin expelling anti-acne, relax bowel, enriching yin and nourishing kidney, the effect for reducing blood glucose.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.
Embodiment one
A kind of preparation method of radish dry food, procedure of processing are as follows：
Step 1. is pickled：The ternip just dug is smoothed out with the fingers into soil and removes branches and leaves, by ternip：The weight ratio of salt is 500：30
Proportioning is pickled, and it is specially that 15% salt is put in into the wooden barrel bottom to pickle step, and right one layer of salt of later layer ternip is placed,
The upper stone of top layer pressure, is pickled 7 days.Now ternip, which salts down, ripe becomes faint yellow.Pickled using whole radish, so pickled
The unique flavor of radish is not only remained in journey, the nutriment of radish itself is also effectively maintained in dehydration is pickled.This
The salt content used in invention curing process is relatively low, to health advantageously.
Step 2. dries：Dried radish that step 1 obtains is taken out to be laid in bamboo and cost and dried, drying step is specially
Daytime dries, and closes at interior at night and rubs, and dries 3 days；By rubbing, on the one hand squeeze and remove moisture, on the other hand promote radish equal
Even well-done, after drying, radish two can should not press moisture.
Step 3. desalination：By the cover brine generated in step 1 cask filtering, boil, pour into the radish that step 2 obtains
0.5h is rinsed in dry, then dried radish is picked up, is placed in the light salt brine boiled and rinses 0.2h, rub while hot, the moisture that desalts is squeezed, takes
Go out to dry 2 days；The mass percent of salt is 0.5% in light salt brine, dried radish：The weight ratio of light salt brine is 1：2.By this step
Afterwards, radish presents golden yellow.
Step 4. is stored：The dried radish that step 3 is obtained loads in the urn after cleaning drying, compacting, and urn mouth, which is put, fries salt one
Layer, sealing collection half a year.Now can obtain the dried radish original bar of flavor of not having, the nutritional ingredient of radish because of concentration and effect more
By force, contained methyl mercaptan is fermented in fresh radish is decomposed into aromatic substance, increases preserved radish strip flavor；Lignin in radish, after compression
Content relative increase in unit volume, internal macrophage function can be improved, beneficial to body.By trailing plants made from preceding four steps
Bu Ganke can also be finished further according to step 5 ~ 8 and vacuum-packed radish dry food is made with direct marketing.
The radish dry chip that step 5. obtains step 4, soak desalination with boiling water；The salinity of dried radish is further reduced, is had
Beneficial to health.
The dried radish that step 6. obtains step 5 mixes with condiment and radish dry food is made；Condiment is by salt, monosodium glutamate, plant
Thing oil, white sugar and vinegar mixing preparation form；The traditional regulation that can be matched according to specific taste preference.
The dried radish that step 7. obtains step 6 is vacuum-packed.
The packaged radish dry food that step 8. obtains step 7 is washed, pasteurize, is cooled down, is dried, wind
Dry, pasteurization process parameter is 80 ~ 85 DEG C of temperature, 10 minutes time.Vacuum packaging radish dry food after pasteurization
With longer shelf-life and stable quality.
Embodiment two
A kind of preparation method of radish dry food, procedure of processing are as follows：
Step 1. is pickled：The ternip just dug is smoothed out with the fingers into soil and removes branches and leaves, by ternip：The weight ratio of salt is 500：35
Proportioning is pickled, and it is specially that 20% salt is put in into the wooden barrel bottom to pickle step, and right one layer of salt of later layer ternip is placed,
The upper stone of top layer pressure, is pickled 7 days；
Step 2. dries：Dried radish that step 1 obtains is taken out to be laid in bamboo and cost and dried, it is specially daytime to dry step
Dry, close at interior at night and rub, dry 5 days；
Step 3. desalination：By the cover brine generated in step 1 cask filtering, boil, pour into the dried radish that step 2 obtains
0.5h is rinsed, then dried radish is picked up, is placed in the light salt brine boiled and rinses 0.5h, rub while hot, squeezes the moisture that desalts, taking-up is dried in the air
Shine 3 days；The mass percent of salt is 1% in light salt brine, dried radish：The weight ratio of light salt brine is 1：2；
Step 4. is stored：The dried radish that step 3 is obtained loads in the urn after cleaning drying, compacting, and urn mouth, which is put, fries one layer of salt, close
Envelope collection half a year；
The radish dry chip that step 5. obtains step 4, soak desalination with boiling water；
The dried radish that step 6. obtains step 5 mixes with condiment and radish dry food is made；Condiment is by salt, monosodium glutamate, plant
Oil, chilli oil, Zanthoxylum essential oil and sesame mixing preparation form；
The dried radish that step 7. obtains step 6 is vacuum-packed；
The packaged radish dry food that step 8. obtains step 7 is washed, pasteurize, is cooled down, is dried, air-drying, bar
Family name's disinfecting process parameter is 80 ~ 85 DEG C of temperature, 10 minutes time.
Embodiment three
Step 1. is pickled：The ternip just dug is smoothed out with the fingers into soil and removes branches and leaves, by ternip：The weight ratio of salt is 500：35
Proportioning is pickled, and it is specially that 30% salt is put in into the wooden barrel bottom to pickle step, and right one layer of salt of later layer ternip is placed,
The upper stone of top layer pressure, is pickled 7 days；
Step 2. dries：Dried radish that step 1 obtains is taken out to be laid in bamboo and cost and dried, it is specially daytime to dry step
Dry, close at interior at night and rub, dry 7 days；
Step 3. desalination：By the cover brine generated in step 1 cask filtering, boil, pour into the dried radish that step 2 obtains
1h is rinsed, then dried radish is picked up, is placed in the light salt brine boiled and rinses 1h, rub while hot, squeezes the moisture that desalts, takes out and dries 3
My god；The mass percent of salt is 1.5% in light salt brine, dried radish：The weight ratio of light salt brine is 1：2；
Step 4. is stored：The dried radish that step 3 is obtained loads in the urn after cleaning drying, compacting, and urn mouth, which is put, fries one layer of salt, close
Envelope collection half a year；
The radish dry chip that step 5. obtains step 4, soak desalination with boiling water；
The dried radish that step 6. obtains step 5 mixes with condiment and radish dry food is made；Condiment is by salt, monosodium glutamate, plant
Oil, Chinese prickly ash, chilli and sesame mixing preparation form；
The dried radish that step 7. obtains step 6 is vacuum-packed；
The packaged radish dry food that step 8. obtains step 7 is washed, pasteurize, is cooled down, is dried, air-drying, bar
Family name's disinfecting process parameter is 80 ~ 85 DEG C of temperature, 10 minutes time.
Example IV
Step 1. is pickled：The ternip just dug is smoothed out with the fingers into soil and removes branches and leaves, by ternip：The weight ratio of salt is 500：35
Proportioning is pickled, and it is specially that 30% salt is put in into the wooden barrel bottom to pickle step, and right one layer of salt of later layer ternip is placed,
The upper stone of top layer pressure, is pickled 7 days；
Step 2. dries：Dried radish that step 1 obtains is taken out to be laid in bamboo and cost and dried, it is specially daytime to dry step
Dry, close at interior at night and rub, dry 7 days；
Step 3. desalination：By the cover brine generated in step 1 cask filtering, boil, pour into the dried radish that step 2 obtains
1h is rinsed, then dried radish is picked up, is placed in the light salt brine boiled and rinses 1h, rub while hot, squeezes the moisture that desalts, takes out and dries 3
My god；The mass percent of salt is 1.5% in light salt brine, dried radish：The weight ratio of light salt brine is 1：2；
Step 4. is stored：The dried radish that step 3 is obtained loads in the urn after cleaning drying, compacting, and urn mouth, which is put, fries one layer of salt, close
Envelope collection half a year.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, the change or replacement that can readily occur in,
It should all be included within the scope of the present invention.
Claims (7)
1. a kind of preparation method of radish dry food, it is characterised in that procedure of processing is as follows：
Step 1. is pickled：The radish just dug is smoothed out with the fingers into soil and removes branches and leaves, by radish：The weight ratio of salt is 500：（30~35）'s
Proportioning is pickled, and the step of pickling is specially that 15% ~ 30% salt is put in into the wooden barrel bottom, right one layer of salt of later layer radish
Place, the stone in top layer pressure, pickle 7 days；
Step 2. dries：Dried radish that step 1 obtains is taken out to be laid in bamboo and cost and dried, the drying step is specially
Daytime dries, and closes at interior at night and rubs, and dries 3 ~ 7 days；
Step 3. desalination：By the cover brine generated in step 1 cask filtering, boil, pour into the dried radish that step 2 obtains
0.5 ~ 1h is rinsed, then dried radish is picked up, 0.2 ~ 1h of flushing in the light salt brine boiled is placed in, rubs while hot, squeeze the moisture that desalts, take
Go out drying 2 ~ 3 days；
Step 4. is stored：The dried radish that step 3 is obtained loads in the urn after cleaning drying, compacting, and urn mouth, which is put, fries one layer of salt, close
Envelope collection half a year.
A kind of 2. preparation method of radish dry food according to claim 1, it is characterised in that in described step 1, radish
For ternip.
3. the preparation method of a kind of radish dry food according to claim 1, it is characterised in that light in described step 3
The mass percent of salt is 0.5% ~ 1.5% in salt solution, the dried radish：The weight ratio of light salt brine is 1：2.
A kind of 4. preparation method of radish dry food according to any one of claim 1 ~ 3, it is characterised in that also include with
Lower step：
The radish dry chip that step 5. obtains step 4, soak desalination with boiling water；
The dried radish that step 6. obtains step 5 mixes with condiment and radish dry food is made；
The dried radish that step 7. obtains step 6 is vacuum-packed；
The packaged radish dry food that step 8. obtains step 7 is washed, pasteurize, is cooled down, is dried, air-drying.
5. the preparation method of a kind of radish dry food according to claim 4, it is characterised in that in described step 6, adjust
Material is made up of salt, monosodium glutamate, vegetable oil and optional component.
A kind of 6. preparation method of radish dry food according to claim 5, it is characterised in that described optional component choosing
One or more from white sugar, chilli oil, Zanthoxylum essential oil, sesame, Chinese prickly ash, chilli, soy sauce, vinegar.
A kind of 7. preparation method of radish dry food according to claim 4, it is characterised in that in described step 8, bar
Family name's disinfecting process parameter is 80 ~ 85 DEG C of temperature, 10 minutes time.
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| CN201710759982.6A CN107568664A (en) | 2017-08-30 | 2017-08-30 | A kind of preparation method of radish dry food |
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Cited By (2)
| 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 |
| 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 |
Citations (6)
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