CN107788462A - A kind of flavor radish bar and preparation method thereof - Google Patents

A kind of flavor radish bar and preparation method thereof Download PDF

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Publication number
CN107788462A
CN107788462A CN201711175325.3A CN201711175325A CN107788462A CN 107788462 A CN107788462 A CN 107788462A CN 201711175325 A CN201711175325 A CN 201711175325A CN 107788462 A CN107788462 A CN 107788462A
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parts
radish
flavor
bar
juice
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郭帅龙
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Xin Long Agricultural Byproducts Co Ltd Of Henan Province
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Xin Long Agricultural Byproducts Co Ltd Of Henan Province
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    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
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  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
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  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
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  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a kind of flavor radish bar and preparation method thereof, according to weight ratio, the preparing raw material of the flavor radish bar is by 1,800 2000 portions of radish, 400 500 parts of celery seeds, 300 400 parts of millet starch, 400 500 parts of white wine, 120 150 portions of edible salts, 100 120 portions of white granulated sugars, 30 40 parts of dried scallops are female and 40 50 parts of flavor improving agents form, the flavor improving agent is by 40 50 portions of throwing comospores, 30 40 portions of lemons, 10 20 parts of dried immature fruit of citron oranges, 40 50 parts of obcordateleaf raspberry fruits and 30 40 parts of mountain peach fruits, 40 50 parts of dehydroactic acid sodiums, 10 20 parts of edible glacial acetic acids and 10 20 parts of D sodium isoascorbates are prepared；Preserved radish strip of the present invention and preparation method thereof, by sour-sweet sharp and clear, tasty, the appetite-stimulating indigestion-relieving that adds the preserved radish strip that celery seed, dried scallop mother, flavor improving agent etc. pickled, prevent and treat hypertension, nutrient health.

Description

A kind of flavor radish bar and preparation method thereof
Technical field
The present invention relates to food processing technology field, more particularly to a kind of flavor radish bar and preparation method thereof.
Background technology
Ternip delicious flavour, it is nutritious, eat prepared food raw, be known as the good reputation of " RADIX GINSENG ALBA ".Meanwhile ternip also has Certain medical value, promote digest, whet the appetite, accelerating stomach wherein the mustard oil contained, amylase and crude fibre etc. have Enterocinesia and it is relieving cough and reducing sputum the effect of, it is pungent sweet that theory of traditional Chinese medical science is also considered as its grade, cool in nature, enters lung channel, is diet good food, can be with auxiliary The a variety of diseases for the treatment of are helped, but ternip is more pungent, in curing process, the smell of this pungent stimulation can not remove completely, right There is excitant in gastric mucosa, easily cause the symptom such as heartburn, the especially bad old man of taste and child by being influenceed more Very, it is impossible to it is a large amount of edible, and in existing pickled products, in order to pursue mouthfeel, it is put into the addition such as substantial amounts of honey element, monosodium glutamate Agent, although features good taste, the health of human body is detrimental to, therefore needs badly and develop preserved radish strip a kind of in good taste and healthy.
The content of the invention
In order to solve the above problems, the purpose of the present invention is to propose to a kind of flavor radish bar and preparation method thereof, pass through addition Celery seed, dried scallop mother, flavor improving agent etc. make it that the preserved radish strip pickled is sour-sweet sharp and clear, tasty, appetite-stimulating indigestion-relieving, and preventing and treating is high Blood pressure, nutrient health.
The present invention is for the taken technical scheme that solves the above problems：A kind of flavor radish bar, according to weight ratio, institute The preparing raw material of flavor radish bar is stated by 1800-2000 parts radish, 400-500 parts celery seed, 300-400 parts millet starch, 400-500 Part white wine, 120-150 parts edible salt, 100-120 parts white granulated sugar, 30-40 parts dried scallop are female and 40-50 parts flavor improving agent forms, The flavor improving agent throws comospore, 30-40 parts lemon, 10-20 parts dried immature fruit of citron orange, 40-50 parts obcordateleaf raspberry fruit and 30-40 parts mountain by 40-50 parts Peach fruit, 40-50 parts dehydroactic acid sodium, 10-20 parts eat glacial acetic acid and 10-20 part D-araboascorbic acid sodium is prepared；
Through being pickled, crushing, filtering, boiling and form, concrete operations are described flavor improving agent：Its matter is added into the dried immature fruit of citron orange first The edible salt for measuring 3-5% rubs the edible salt on clean surface after pickling 2-3 hours with hand, and lemon is squeezed the juice with juice extractor afterwards, then Addition lemon juice 3K-5KHz ultrasonications 10-15s after comospore, obcordateleaf raspberry fruit, mountain peach fruit and the dried immature fruit of citron orange co-grinding that be pickled will be thrown After filter to obtain mixed juice, then mixed juice is put into stainless-steel pan after enduring to boiling to be cooled to after room temperature and adds edible glacial acetic acid Mixed with D-araboascorbic acid sodium and can be prepared by the flavor improving agent；
Using preceding first passing through pretreatment, concrete operations are described celery seed：Celery seed is fried to micro- Huang first, then crushed The white wine of addition aforementioned proportion filters to obtain celery seed juice after standing 2-3 hours after boiling to micro-boiling afterwards；
The white wine is commercially available white wine, and its alcoholic strength is 45-50 degree；
Described dried scallop mother first adds the boiling 3-5 minutes of 2-3 times of its quality before the use, then soaks mistake after 1-2 hours Filter to obtain baste；
A kind of preparation method of flavor radish bar, comprises the following steps：
Step 1: stock：Weigh each raw material according to the above ratio first；
It is Step 2: selected：Choose first it is full, internal without cavity fresh radish and add 5-8 times of its quality water cleaning do Only, uniform strip is cut into after removing unnecessary coring；
Step 3: frying：The preserved radish strip cut is put into stainless-steel pan and fried to half-dried, until its moisture is down to 20-30% Preserved radish strip must be dehydrated；
Step 4: pickle：Millet starch, edible salt, white granulated sugar, celery seed juice, flavor improving agent and tune are added into dehydration preserved radish strip Sealed pickling is vacuum-packed after 5-7 days after taste juice mixes can be prepared by the flavor radish bar；
Described radish is cut into 0.5-1.5 centimetres wide, the preserved radish strip of 5-8 centimeter lengths in slitting, and preserved radish strip edge is cut into ripple Shape；
When pickling, one layer of radish is first put in pickle jar, then puts one layer of millet starch, edible salt, white granulated sugar, celery seed juice, flavor and changes Kind agent and the compound of baste composition, then radish and compound are alternately placed in this order, until all discharging.
Beneficial effects of the present invention：
1st, the present invention contains substantial amounts of apiolin and leukotrienes, apiolin has anti-swollen by adding celery seed among celery seed Knurl, the effect for decompression of calming the nerves, and leukotrienes is the nutriment that can only be obtained from the external world necessary to human body, forms tissue The main component of cell, it can synthesize, be metabolized in vivo, be converted into vital activity factor D HA and EPA necessary to body, height can be made The blood pressure of blood pressure patient reduces, and has good health-care effect, and apiolin and leukotrienes are that alcohol is molten, molten in hot white wine Separate out in liquid, then entered via cellular invasion in preserved radish strip, the flavor of preserved radish strip can not only be increased, it is also with health role, White wine also has the function that to prevent anti-corrosion flavouring simultaneously, and flavor is more preferable；
2nd, for the present invention by adding flavor improving agent, wherein obcordateleaf raspberry fruit is sour, has the effect to tonify the kidney to relieve mental strain, the dried immature fruit of citron orange is sour and astringent, energy Enough coordinating intestines and stomaches, it is aid digestion, to help and its astringent taste is removed with salt, throwing comospore taste is sour-sweet, and band sweet tea in mountain peach fruit hardship, aftertaste is fabulous, then With reference to lemon and edible glacial acetic acid seasoning after, bitter taste and astringent taste can be removed, can sweet and sour taste, both eliminated pungent among radish Pungent, and can improve the taste of radish, increase sharp and clear sour-sweet mouthfeel, also with coordinating intestines and stomach, digestant effect；
3rd, the present invention contains substantial amounts of sodium glutamate, it is possible to increase delicate flavour, reduce monosodium glutamate etc. by adding dried scallop mother in dried scallop mother The use of additive, and use natural freshener dried scallop female, during radish salination, lemon among flavor improving agent etc. is also Its fishy smell can be removed, retains delicate flavour, prevents from adding excessive artificial tasty agents infringement health, mouthfeel is more preferable, health delicious.
Embodiment
With reference to specific examples below, the present invention is described in further detail, and protection scope of the present invention is not limited to In following examples.Implement process of the invention, condition, reagent, experimental method etc., in addition to the following content specially referred to, It is the universal knowledege and common knowledge of this area, content is not particularly limited in the present invention.
Embodiment 1
A kind of flavor radish bar, according to weight ratio, the preparing raw material of the flavor radish bar by 1800 portions of radish, 400 parts of celery seeds, 300 parts of millet starch, 400 parts of white wine, 120 portions of edible salts, 100 portions of white granulated sugars, 30 parts of dried scallops are female and 40 parts of flavor improving agents form, The flavor improving agent throws comospore, 30 portions of lemons, 10 parts of dried immature fruit of citron oranges, 40 parts of obcordateleaf raspberry fruits and 30 parts of mountain peach fruits, 40 parts of dehydrogenation second by 40 parts Sour sodium, 10 parts of edible glacial acetic acids and 10 parts of D-araboascorbic acid sodium are prepared.
Through being pickled, crushing, filtering, boiling and form, concrete operations are described flavor improving agent：Added first into the dried immature fruit of citron orange Its quality 3-5% edible salt rubs the edible salt on clean surface after pickling 2-3 hours with hand, afterwards squeezes lemon with juice extractor Juice, then addition lemon juice 3K-5KHz ultrasonications after comospore, obcordateleaf raspberry fruit, mountain peach fruit and the dried immature fruit of citron orange co-grinding that be pickled will be thrown Mixed juice is filtered to obtain after 10-15s, then mixed juice is put into stainless-steel pan to after enduring to boiling addition after being cooled to room temperature edible Glacial acetic acid and D-araboascorbic acid sodium, which mix, can be prepared by the flavor improving agent.
Using preceding first passing through pretreatment, concrete operations are described celery seed：Celery seed is fried to micro- Huang first, then The white wine of addition aforementioned proportion filters to obtain celery seed juice after standing 2-3 hours after boiling to micro-boiling after crushing.
The white wine is commercially available white wine, and its alcoholic strength is 45-50 degree.
Described dried scallop mother first adds the boiling 3-5 minutes of 2-3 times of its quality before the use, then soaks 1-2 hours After filter to obtain baste.
A kind of preparation method of flavor radish bar, comprises the following steps：
Step 1: stock：Weigh each raw material according to the above ratio first；
It is Step 2: selected：Choose first it is full, internal without cavity fresh radish and add 5-8 times of its quality water cleaning do Only, uniform strip is cut into after removing unnecessary coring；
Step 3: frying：The preserved radish strip cut is put into stainless-steel pan and fried to half-dried, until its moisture is down to 20-30% Preserved radish strip must be dehydrated；
Step 4: pickle：Millet starch, edible salt, white granulated sugar, celery seed juice, flavor improving agent and tune are added into dehydration preserved radish strip Sealed pickling is vacuum-packed after 5-7 days after taste juice mixes can be prepared by the flavor radish bar.
Described radish is cut into 0.5-1.5 centimetres wide, the preserved radish strip of 5-8 centimeter lengths in slitting, and preserved radish strip edge is cut into ripple Line shape.
When pickling, one layer of radish is first put in pickle jar, then puts one layer of millet starch, edible salt, white granulated sugar, celery seed juice, wind The compound of taste improver and baste composition, then radish and compound are alternately placed in this order, until all discharging.
Embodiment 2
A kind of flavor radish bar, according to weight ratio, the preparing raw material of the flavor radish bar by 1850 portions of radish, 425 parts of celery seeds, 325 parts of millet starch, 425 parts of white wine, 127 portions of edible salts, 105 portions of white granulated sugars, 32 parts of dried scallops are female and 43 parts of flavor improving agents form, The flavor improving agent throws comospore, 32 portions of lemons, 13 parts of dried immature fruit of citron oranges, 43 parts of obcordateleaf raspberry fruits and 33 parts of mountain peach fruits, 42 parts of dehydrogenation second by 43 parts Sour sodium, 13 parts of edible glacial acetic acids and 13 parts of D-araboascorbic acid sodium are prepared.
Through being pickled, crushing, filtering, boiling and form, concrete operations are described flavor improving agent：Added first into the dried immature fruit of citron orange Its quality 3-5% edible salt rubs the edible salt on clean surface after pickling 2-3 hours with hand, afterwards squeezes lemon with juice extractor Juice, then addition lemon juice 3K-5KHz ultrasonications after comospore, obcordateleaf raspberry fruit, mountain peach fruit and the dried immature fruit of citron orange co-grinding that be pickled will be thrown Mixed juice is filtered to obtain after 10-15s, then mixed juice is put into stainless-steel pan to after enduring to boiling addition after being cooled to room temperature edible Glacial acetic acid and D-araboascorbic acid sodium, which mix, can be prepared by the flavor improving agent.
Using preceding first passing through pretreatment, concrete operations are described celery seed：Celery seed is fried to micro- Huang first, then The white wine of addition aforementioned proportion filters to obtain celery seed juice after standing 2-3 hours after boiling to micro-boiling after crushing.
The white wine is commercially available white wine, and its alcoholic strength is 45-50 degree.
Described dried scallop mother first adds the boiling 3-5 minutes of 2-3 times of its quality before the use, then soaks 1-2 hours After filter to obtain baste.
A kind of preparation method of flavor radish bar, comprises the following steps：
Step 1: stock：Weigh each raw material according to the above ratio first；
It is Step 2: selected：Choose first it is full, internal without cavity fresh radish and add 5-8 times of its quality water cleaning do Only, uniform strip is cut into after removing unnecessary coring；
Step 3: frying：The preserved radish strip cut is put into stainless-steel pan and fried to half-dried, until its moisture is down to 20-30% Preserved radish strip must be dehydrated；
Step 4: pickle：Millet starch, edible salt, white granulated sugar, celery seed juice, flavor improving agent and tune are added into dehydration preserved radish strip Sealed pickling is vacuum-packed after 5-7 days after taste juice mixes can be prepared by the flavor radish bar.
Described radish is cut into 0.5-1.5 centimetres wide, the preserved radish strip of 5-8 centimeter lengths in slitting, and preserved radish strip edge is cut into ripple Line shape.
When pickling, one layer of radish is first put in pickle jar, then puts one layer of millet starch, edible salt, white granulated sugar, celery seed juice, wind The compound of taste improver and baste composition, then radish and compound are alternately placed in this order, until all discharging.
Embodiment 3
A kind of flavor radish bar, according to weight ratio, the preparing raw material of the flavor radish bar by 1900 portions of radish, 450 parts of celery seeds, 350 parts of millet starch, 450 parts of white wine, 135 portions of edible salts, 110 portions of white granulated sugars, 35 parts of dried scallops are female and 45 parts of flavor improving agents form, The flavor improving agent throws comospore, 35 portions of lemons, 15 parts of dried immature fruit of citron oranges, 45 parts of obcordateleaf raspberry fruits and 35 parts of mountain peach fruits, 45 dehydroactic acids by 45 parts Sodium, 15 parts of edible glacial acetic acids and 15 parts of D-araboascorbic acid sodium are prepared.
Through being pickled, crushing, filtering, boiling and form, concrete operations are described flavor improving agent：Added first into the dried immature fruit of citron orange Its quality 3-5% edible salt rubs the edible salt on clean surface after pickling 2-3 hours with hand, afterwards squeezes lemon with juice extractor Juice, then addition lemon juice 3K-5KHz ultrasonications after comospore, obcordateleaf raspberry fruit, mountain peach fruit and the dried immature fruit of citron orange co-grinding that be pickled will be thrown Mixed juice is filtered to obtain after 10-15s, then mixed juice is put into stainless-steel pan to after enduring to boiling addition after being cooled to room temperature edible Glacial acetic acid and D-araboascorbic acid sodium, which mix, can be prepared by the flavor improving agent.
Using preceding first passing through pretreatment, concrete operations are described celery seed：Celery seed is fried to micro- Huang first, then The white wine of addition aforementioned proportion filters to obtain celery seed juice after standing 2-3 hours after boiling to micro-boiling after crushing.
The white wine is commercially available white wine, and its alcoholic strength is 45-50 degree.
Described dried scallop mother first adds the boiling 3-5 minutes of 2-3 times of its quality before the use, then soaks 1-2 hours After filter to obtain baste.
A kind of preparation method of flavor radish bar, comprises the following steps：
Step 1: stock：Weigh each raw material according to the above ratio first；
It is Step 2: selected：Choose first it is full, internal without cavity fresh radish and add 5-8 times of its quality water cleaning do Only, uniform strip is cut into after removing unnecessary coring；
Step 3: frying：The preserved radish strip cut is put into stainless-steel pan and fried to half-dried, until its moisture is down to 20-30% Preserved radish strip must be dehydrated；
Step 4: pickle：Millet starch, edible salt, white granulated sugar, celery seed juice, flavor improving agent and tune are added into dehydration preserved radish strip Sealed pickling is vacuum-packed after 5-7 days after taste juice mixes can be prepared by the flavor radish bar.
Described radish is cut into 0.5-1.5 centimetres wide, the preserved radish strip of 5-8 centimeter lengths in slitting, and preserved radish strip edge is cut into ripple Line shape.
When pickling, one layer of radish is first put in pickle jar, then puts one layer of millet starch, edible salt, white granulated sugar, celery seed juice, wind The compound of taste improver and baste composition, then radish and compound are alternately placed in this order, until all discharging.
Embodiment 4
A kind of flavor radish bar, according to weight ratio, the preparing raw material of the flavor radish bar by 1950 portions of radish, 475 parts of celery seeds, 375 parts of millet starch, 475 parts of white wine, 142 portions of edible salts, 115 portions of white granulated sugars, 35 parts of dried scallops are female and 45 parts of flavor improving agents form, The flavor improving agent throws comospore, 35 portions of lemons, 15 parts of dried immature fruit of citron oranges, 45 parts of obcordateleaf raspberry fruits and 35 parts of mountain peach fruits, 45 parts of dehydrogenation second by 45 parts Sour sodium, 15 parts of edible glacial acetic acids and 15 parts of D-araboascorbic acid sodium are prepared.
Through being pickled, crushing, filtering, boiling and form, concrete operations are described flavor improving agent：Added first into the dried immature fruit of citron orange Its quality 3-5% edible salt rubs the edible salt on clean surface after pickling 2-3 hours with hand, afterwards squeezes lemon with juice extractor Juice, then addition lemon juice 3K-5KHz ultrasonications after comospore, obcordateleaf raspberry fruit, mountain peach fruit and the dried immature fruit of citron orange co-grinding that be pickled will be thrown Mixed juice is filtered to obtain after 10-15s, then mixed juice is put into stainless-steel pan to after enduring to boiling addition after being cooled to room temperature edible Glacial acetic acid and D-araboascorbic acid sodium, which mix, can be prepared by the flavor improving agent.
Using preceding first passing through pretreatment, concrete operations are described celery seed：Celery seed is fried to micro- Huang first, then The white wine of addition aforementioned proportion filters to obtain celery seed juice after standing 2-3 hours after boiling to micro-boiling after crushing.
The white wine is commercially available white wine, and its alcoholic strength is 45-50 degree.
Described dried scallop mother first adds the boiling 3-5 minutes of 2-3 times of its quality before the use, then soaks 1-2 hours After filter to obtain baste.
A kind of preparation method of flavor radish bar, comprises the following steps：
Step 1: stock：Weigh each raw material according to the above ratio first；
It is Step 2: selected：Choose first it is full, internal without cavity fresh radish and add 5-8 times of its quality water cleaning do Only, uniform strip is cut into after removing unnecessary coring；
Step 3: frying：The preserved radish strip cut is put into stainless-steel pan and fried to half-dried, until its moisture is down to 20-30% Preserved radish strip must be dehydrated；
Step 4: pickle：Millet starch, edible salt, white granulated sugar, celery seed juice, flavor improving agent and tune are added into dehydration preserved radish strip Sealed pickling is vacuum-packed after 5-7 days after taste juice mixes can be prepared by the flavor radish bar.
Described radish is cut into 0.5-1.5 centimetres wide, the preserved radish strip of 5-8 centimeter lengths in slitting, and preserved radish strip edge is cut into ripple Line shape.
When pickling, one layer of radish is first put in pickle jar, then puts one layer of millet starch, edible salt, white granulated sugar, celery seed juice, wind The compound of taste improver and baste composition, then radish and compound are alternately placed in this order, until all discharging.
Embodiment 5
A kind of flavor radish bar, according to weight ratio, the preparing raw material of the flavor radish bar by 2000 portions of radish, 500 parts of celery seeds, 400 parts of millet starch, 500 parts of white wine, 150 portions of edible salts, 120 portions of white granulated sugars, 40 parts of dried scallops are female and 50 parts of flavor improving agents form, The flavor improving agent throws comospore, 40 portions of lemons, 20 parts of dried immature fruit of citron oranges, 50 parts of obcordateleaf raspberry fruits and 40 parts of mountain peach fruits, 50 parts of dehydrogenation second by 50 parts Sour sodium, 20 parts of edible glacial acetic acids and 20 parts of D-araboascorbic acid sodium are prepared.
Through being pickled, crushing, filtering, boiling and form, concrete operations are described flavor improving agent：Added first into the dried immature fruit of citron orange Its quality 3-5% edible salt rubs the edible salt on clean surface after pickling 2-3 hours with hand, afterwards squeezes lemon with juice extractor Juice, then addition lemon juice 3K-5KHz ultrasonications after comospore, obcordateleaf raspberry fruit, mountain peach fruit and the dried immature fruit of citron orange co-grinding that be pickled will be thrown Mixed juice is filtered to obtain after 10-15s, then mixed juice is put into stainless-steel pan to after enduring to boiling addition after being cooled to room temperature edible Glacial acetic acid and D-araboascorbic acid sodium, which mix, can be prepared by the flavor improving agent.
Using preceding first passing through pretreatment, concrete operations are described celery seed：Celery seed is fried to micro- Huang first, then The white wine of addition aforementioned proportion filters to obtain celery seed juice after standing 2-3 hours after boiling to micro-boiling after crushing.
The white wine is commercially available white wine, and its alcoholic strength is 45-50 degree.
Described dried scallop mother first adds the boiling 3-5 minutes of 2-3 times of its quality before the use, then soaks 1-2 hours After filter to obtain baste.
A kind of preparation method of flavor radish bar, comprises the following steps：
Step 1: stock：Weigh each raw material according to the above ratio first；
It is Step 2: selected：Choose first it is full, internal without cavity fresh radish and add 5-8 times of its quality water cleaning do Only, uniform strip is cut into after removing unnecessary coring；
Step 3: frying：The preserved radish strip cut is put into stainless-steel pan and fried to half-dried, until its moisture is down to 20-30% Preserved radish strip must be dehydrated；
Step 4: pickle：Millet starch, edible salt, white granulated sugar, celery seed juice, flavor improving agent and tune are added into dehydration preserved radish strip Sealed pickling is vacuum-packed after 5-7 days after taste juice mixes can be prepared by the flavor radish bar.
Described radish is cut into 0.5-1.5 centimetres wide, the preserved radish strip of 5-8 centimeter lengths in slitting, and preserved radish strip edge is cut into ripple Line shape.
When pickling, one layer of radish is first put in pickle jar, then puts one layer of millet starch, edible salt, white granulated sugar, celery seed juice, wind The compound of taste improver and baste composition, then radish and compound are alternately placed in this order, until all discharging.

Claims (8)

  1. A kind of 1. flavor radish bar, it is characterised in that：According to weight ratio, the preparing raw material of the flavor radish bar is by 1800-2000 Part radish, 400-500 parts celery seed, 300-400 parts millet starch, 400-500 parts white wine, 120-150 parts edible salt, 100-120 parts White granulated sugar, 30-40 parts dried scallop are female and 40-50 parts flavor improving agent composition, the flavor improving agent throw comospore, 30-40 by 40-50 parts Part lemon, 10-20 parts dried immature fruit of citron orange, 40-50 parts obcordateleaf raspberry fruit and 30-40 part mountain peachs fruit, 40-50 parts dehydroactic acid sodium, 10-20 parts eat Glacial acetic acid and 10-20 part D-araboascorbic acid sodium are prepared.
  2. A kind of 2. flavor radish bar as claimed in claim 1, it is characterised in that：Described flavor improving agent through being pickled, crushing, Filter, boil and form, concrete operations are：After the edible salt rubbing pickling 2-3 hours for adding its quality 3-5% into the dried immature fruit of citron orange first The edible salt on surface is cleaned, afterwards by lemon juicing, then comospore, obcordateleaf raspberry fruit, mountain peach fruit and the dried immature fruit of citron orange mixed powder being pickled will be thrown Mixed juice is filtered to obtain after adding lemon juice ultrasonication after broken, food is added after room temperature is cooled to after then mixed juice is endured to boiling Mixed with glacial acetic acid and D-araboascorbic acid sodium and can be prepared by the flavor improving agent.
  3. A kind of 3. flavor radish bar as claimed in claim 1, it is characterised in that：Described celery seed is pre- using preceding first passing through Processing, concrete operations are：Celery seed is fried to micro- Huang first, then the white wine of addition aforementioned proportion is quiet after boiling to micro-boiling after crushing Celery seed juice is filtered to obtain after putting 2-3 hours.
  4. A kind of 4. flavor radish bar as claimed in claim 1, it is characterised in that：The alcoholic strength of the white wine is 45-50 degree.
  5. A kind of 5. flavor radish bar as claimed in claim 1, it is characterised in that：Described dried scallop mother first adds before the use The boiling 3-5 minutes of 2-3 times of its quality, baste is filtered to obtain after then soaking 1-2 hours.
  6. A kind of 6. preparation method of flavor radish bar as claimed in claim 1, it is characterised in that：Comprise the following steps：
    Step 1: stock：Weigh each raw material according to the above ratio first；
    It is Step 2: selected：Choose first it is full, internal without cavity fresh radish and add 5-8 times of its quality water cleaning do Only, uniform strip is cut into after removing unnecessary coring；
    Step 3: frying：The preserved radish strip cut is fried to half-dried, until its moisture is down to 20-30% and must be dehydrated preserved radish strip；
    Step 4: pickle：Millet starch, edible salt, white granulated sugar, celery seed juice, flavor improving agent and tune are added into dehydration preserved radish strip Sealed pickling is vacuum-packed after 5-7 days after taste juice mixes can be prepared by the flavor radish bar.
  7. A kind of 7. preparation method of flavor radish bar as claimed in claim 6, it is characterised in that：Described radish cuts in slitting It is wide into 0.5-1.5 centimetres, the preserved radish strip of 5-8 centimeter lengths, and preserved radish strip edge be cut into it is corrugated.
  8. A kind of 8. preparation method of flavor radish bar as claimed in claim 6, it is characterised in that：When pickling, one layer of radish is first put, The compound of one layer of millet starch, edible salt, white granulated sugar, celery seed juice, flavor improving agent and baste composition is put again, then it is suitable by this Sequence alternately places radish and compound, until all discharging.
CN201711175325.3A 2017-11-22 2017-11-22 A kind of flavor radish bar and preparation method thereof Pending CN107788462A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111887408A (en) * 2020-08-13 2020-11-06 合肥工业大学 Preparation method of low-nitrite pickled radishes

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CN104323177A (en) * 2014-09-23 2015-02-04 胡伟东 Spicy radish and preparation method thereof
CN104621515A (en) * 2015-02-09 2015-05-20 王天陆 Preparation method of crisp and tasty preserved radish food
CN105707785A (en) * 2016-02-18 2016-06-29 王建标 Crisp radishes capable of enhancing immunity and preparation method thereof
CN107006812A (en) * 2017-05-10 2017-08-04 云南农业大学 A kind of instant Moringa pickles

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CN104323177A (en) * 2014-09-23 2015-02-04 胡伟东 Spicy radish and preparation method thereof
CN104621515A (en) * 2015-02-09 2015-05-20 王天陆 Preparation method of crisp and tasty preserved radish food
CN105707785A (en) * 2016-02-18 2016-06-29 王建标 Crisp radishes capable of enhancing immunity and preparation method thereof
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CN111887408A (en) * 2020-08-13 2020-11-06 合肥工业大学 Preparation method of low-nitrite pickled radishes

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Application publication date: 20180313