CN107865361A - A kind of long shelf-life pickles radish - Google Patents
A kind of long shelf-life pickles radish Download PDFInfo
- Publication number
- CN107865361A CN107865361A CN201711294979.8A CN201711294979A CN107865361A CN 107865361 A CN107865361 A CN 107865361A CN 201711294979 A CN201711294979 A CN 201711294979A CN 107865361 A CN107865361 A CN 107865361A
- Authority
- CN
- China
- Prior art keywords
- radish
- parts
- life
- long shelf
- pickles
- Prior art date
- 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.)
- Pending
Links
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 40
- 235000021110 pickles Nutrition 0.000 title claims abstract description 17
- 241000220259 Raphanus Species 0.000 title claims description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000004575 stone Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 244000000231 Sesamum indicum Species 0.000 claims abstract 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 244000088415 Raphanus sativus Species 0.000 abstract 4
- 241000234282 Allium Species 0.000 description 7
- 241000722363 Piper Species 0.000 description 7
- 241000207961 Sesamum Species 0.000 description 7
- 238000000034 method Methods 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
Abstract
Radish is pickled the invention discloses a kind of long shelf-life, its raw material includes by weight：100 140 parts of radish, anistree 10 16 parts, 6 12 parts of green onion, 48 parts of pepper, 15 25 parts of salt, 10 18 parts of glutinous rice, 8 16 parts of sesame, 48 parts of medical stone powder.Long shelf-life proposed by the present invention pickles radish, on the premise of salt content is low, good anti-bacterial effect, effectively suppresses to pickle the growth of miscellaneous bacteria in radish, antioxidant effect is good, and long shelf-life, nutriment enriches.
Description
Technical field
The present invention relates to pickling radish technical field, more particularly to a kind of long shelf-life pickles radish.
Background technology
Radish heat is low, and moisture is high, digestive ferment, dietary fiber, calcium, phosphorus, iron, potassium, the content of vitamin and folic acid
It is higher, it is a kind of popular vegetable being loved by consumers, and with reduction blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary disease
The effect of disease, artery sclerosis and gall stone.
At present, radish is greatly used to pickle, the radish being salted is of moderate size with it, color white brittleness except culinary art
Tender, the greasy appetizing of solution, promote the favor that the distinguishing characters such as digestion increasing appetite win consumers in general.The radish pickled is soaked both with fresh
The crisp and refreshing mouthfeel of radish is cut, there is salted vegetables peculiar flavour again, thus it is very popular.
But because the shelf-life is short in traditional pickling process radish processing and storage and sales process, has a strong impact on and pickled radish industry
Development.
The content of the invention
Based on technical problem existing for background technology, what the present invention proposed a kind of long shelf-life pickles radish, contains in salinity
Measure it is low on the premise of, good anti-bacterial effect, effectively suppress to pickle the growth of miscellaneous bacteria in radish, antioxidant effect is good, long shelf-life, battalion
Support material abundance.
A kind of long shelf-life proposed by the present invention pickles radish, and its raw material includes by weight：Radish 100-140 parts, eight
Angle 10-16 parts, green onion 6-12 parts, pepper 4-8 parts, salt 15-25 parts, glutinous rice 10-18 parts, sesame 8-16 parts, medical stone powder 4-8
Part.
Preferably, radish, anise, green onion, pepper, the weight ratio of salt are 110-130：12-14：8-10：5-7：18-22.
Preferably, glutinous rice, the weight ratio of sesame are 12-16：10-14.
Preferably, radish, the weight ratio of medical stone powder are 110-130：5-7.
The present invention solves the problems, such as that pickling easy to change soften of radish goes bad, on the premise of salt content is low, antibacterial effect
Good, antioxidant effect is good, effectively suppresses to pickle the growth of miscellaneous bacteria in radish, nutriment enriches, long shelf-life.The present invention uses
Radish coordinates with anise, green onion, pepper, can not only retain the delicate flavour of radish, and taste is better, and has certain bactericidal effect；
And glutinous rice, sesame nutritive value are high, antioxidant effect is good, long shelf-life.The present invention can keep good in 6 months shelf life
Color and luster and quality.
Embodiment
Below, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of long shelf-life pickles radish, and its raw material includes：Radish 100kg, anistree 16kg, green onion 6kg, pepper 8kg, salt
15kg, glutinous rice 18kg, sesame 8kg, medical stone powder 8kg.
Embodiment 2
A kind of long shelf-life pickles radish, and its raw material includes：Radish 140kg, anistree 10kg, green onion 12kg, pepper 4kg, food
Salt 25kg, glutinous rice 10kg, sesame 16kg, medical stone powder 4kg.
Embodiment 3
A kind of long shelf-life pickles radish, and its raw material includes：Radish 110kg, anistree 14kg, green onion 8kg, pepper 7kg, salt
18kg, glutinous rice 16kg, sesame 10kg, medical stone powder 7kg.
Embodiment 4
A kind of long shelf-life pickles radish, and its raw material includes：Radish 130kg, anistree 12kg, green onion 10kg, pepper 5kg, food
Salt 22kg, glutinous rice 12kg, sesame 14kg, medical stone powder 5kg.
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, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (4)
1. a kind of long shelf-life pickles radish, it is characterised in that its raw material includes by weight：Radish 100-140 parts are anistree
10-16 parts, green onion 6-12 parts, pepper 4-8 parts, salt 15-25 parts, glutinous rice 10-18 parts, sesame 8-16 parts, medical stone powder 4-8 parts.
2. long shelf-life pickles radish according to claim 1, it is characterised in that radish, anise, green onion, pepper, the weight of salt
It is 110-130 to measure ratio：12-14：8-10：5-7：18-22.
3. long shelf-life according to claim 1 or claim 2 pickles radish, it is characterised in that glutinous rice, the weight ratio of sesame are 12-
16：10-14.
4. radish is pickled according to any one of the claim 1-3 long shelf-lifes, it is characterised in that radish, the weight of medical stone powder
It is 110-130 to measure ratio：5-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711294979.8A CN107865361A (en) | 2017-12-08 | 2017-12-08 | A kind of long shelf-life pickles radish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711294979.8A CN107865361A (en) | 2017-12-08 | 2017-12-08 | A kind of long shelf-life pickles radish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107865361A true CN107865361A (en) | 2018-04-03 |
Family
ID=61755240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711294979.8A Pending CN107865361A (en) | 2017-12-08 | 2017-12-08 | A kind of long shelf-life pickles radish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107865361A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675778A (en) * | 2008-09-19 | 2010-03-24 | 孙进华 | Dried turnip made by salting white turnip |
| CN103027263A (en) * | 2011-10-10 | 2013-04-10 | 张汉秋 | Method for producing pickled vegetable product |
| CN103719786A (en) * | 2013-12-17 | 2014-04-16 | 张春艳 | Method for pickling salted radish |
| CN104799231A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Flavored sauce radish and pickling method thereof |
| CN105341818A (en) * | 2015-11-26 | 2016-02-24 | 刘韶娜 | Spicy radishes and preparation method thereof |
| CN106722564A (en) * | 2016-12-14 | 2017-05-31 | 湖南有味农业开发有限公司 | A kind of method that rice wine pickles preserved radish strip |
-
2017
- 2017-12-08 CN CN201711294979.8A patent/CN107865361A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675778A (en) * | 2008-09-19 | 2010-03-24 | 孙进华 | Dried turnip made by salting white turnip |
| CN103027263A (en) * | 2011-10-10 | 2013-04-10 | 张汉秋 | Method for producing pickled vegetable product |
| CN103719786A (en) * | 2013-12-17 | 2014-04-16 | 张春艳 | Method for pickling salted radish |
| CN104799231A (en) * | 2015-05-15 | 2015-07-29 | 合肥跃杰生态农业科技有限公司 | Flavored sauce radish and pickling method thereof |
| CN105341818A (en) * | 2015-11-26 | 2016-02-24 | 刘韶娜 | Spicy radishes and preparation method thereof |
| CN106722564A (en) * | 2016-12-14 | 2017-05-31 | 湖南有味农业开发有限公司 | A kind of method that rice wine pickles preserved radish strip |
Non-Patent Citations (2)
| Title |
|---|
| 尚丽娟: "《调味品生产技术》", 30 September 2012, 中国农业大学出版社 * |
| 广西地质学会: "《广西地质之最》", 31 December 2014, 广西科学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104664246A (en) | Composite fruit and vegetable juice fine dried noodles and preparation method thereof | |
| CN104839787A (en) | Processing method of pickled squid with wine | |
| CN105011112A (en) | Serial chili sauce | |
| CN102511782A (en) | Mushroom instant food and production method thereof | |
| CN104757616A (en) | Processing method of vinasse hairtails | |
| KR101197516B1 (en) | Korean hot pepper paste containing fermented tomatos and method thereof | |
| CN104473081B (en) | One kind fermentation crystal onion head and preparation method thereof | |
| CN106901209A (en) | A kind of preparation method of drifting fragrance sauce donkey meat | |
| KR20070041471A (en) | A funcional jangachi(slice of vegetable dried and seasoned with korean natural sauce) of garlic and plum containing plum sauce seasoned with sugar, and it's manufacturing method | |
| CN104187523A (en) | Fermented blank bean pickled vegetables and processing method thereof | |
| US20060210670A1 (en) | Kimchi containing puerh tea leaves | |
| KR100841199B1 (en) | A funcional red pepper sauce Jangachislice of vegetable dried and seasoned with korean natural red pepper sauce of garlic and plum containing plum sauce with seasoned with sugar, and It's manufacturing method | |
| CN107865361A (en) | A kind of long shelf-life pickles radish | |
| KR101066620B1 (en) | Preparing method of dried cherry tomatoes for affinity and storage | |
| KR101074735B1 (en) | a manufacturing process of pickled soybean paste kohlrabic | |
| CN102740703A (en) | Nopal kimchi | |
| CN108112967A (en) | A kind of Chinese yam jam | |
| CN107981283A (en) | A kind of marinated radish preparation method full of nutrition | |
| KR101659531B1 (en) | The method for making a enhanced preservation of the low-salt Kimchi | |
| CN112042907A (en) | Selenium-rich broccoli pickle and preparation method thereof | |
| KR20160125729A (en) | Manufacturing method of fruit pickles | |
| CN105558065A (en) | Gumbo sour soybean milk powder and manufacturing method thereof | |
| CN110916107A (en) | Selenium-rich dried pork slice and preparation method thereof | |
| CN105054108A (en) | Spicy and hot sausage and preparation method thereof | |
| CN101103826B (en) | Method for softening red ginseng and method for preparing red ginseng pickled vegetable |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
Application publication date: 20180403 |
|
| RJ01 | Rejection of invention patent application after publication |