CN109864275A - A kind of production method of vinegar-pepper pickled radish - Google Patents
A kind of production method of vinegar-pepper pickled radish Download PDFInfo
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- CN109864275A CN109864275A CN201711255845.5A CN201711255845A CN109864275A CN 109864275 A CN109864275 A CN 109864275A CN 201711255845 A CN201711255845 A CN 201711255845A CN 109864275 A CN109864275 A CN 109864275A
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- radish
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- vinegar
- pickled radish
- pickles
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Abstract
The invention discloses a kind of production methods of vinegar-pepper pickled radish.Including cleaning, slitting, brewed, charging, packaging, sterilizing, cooling.The present invention substantially increases fermented quality, increases the safety of pickled radish, reduces discharge of wastewater.The present invention can be used to the safe pickles of Homemade, it can also be used to which industrial production high-quality pickles also provide quantitative basis, environmental protection and low-carbon for pickles scientific research.Its time-consuming is shorter, and obtained pickled radish nutrition is good, and the shelf-life is longer, and taste is unique, enhances China's pickles in competitiveness in the international market.
Description
Technical field:
The present invention provides a kind of brewing methods of vinegar-pepper radish, the especially brewing method of less salt.
Background technique:
Rhaphanus Cruciferae belongs to 2 years or annual herb plant, 20-100 centimetres high, taproot meat, oblong, spherical shape
Or cone, crust green, white or red are hairless, slightly haves a pollen, and white radishes stop with heat-clearing, removing toxic substances, stomach strengthening and digestion promoting, resolving sputum
Cough, it is pleasant it is convenient, promote the production of body fluid to quench thirst, nutrition is comprehensive, is common vegetables.The original species of historiography research radish are warm originating from Europe, Asia
The corn radish of seashore, radish are ancient one of the cultivated crops in the world.Before 4500, radish has become Egyptian important foodstuffs.
It generally cultivates all over China.Pickled radish is one of the home cooking made of radish.Radish contains vitamin C abundant and trace element zinc,
Facilitate the immune function of enhancing body, improves disease resistance.Then general pickled radish method looks for place to dry in the air radish wash clean
It is dry, shelve 3 days or so time, it is therefore an objective to allow radish to lack some moisture content as far as possible, just be fond of eating in this way.(some people peel, and have
A little people, which do not like, to peel, I likes belt leather and eat, just tasty and refreshing) radish dried then is cut into 3-4 segment, what shape is according to certainly
Oneself hobby defines, and does not impose.A basin is looked for, crude salt several is sprinkled, with hand rubbing, stirs radish 5 minutes, shelve there
Pickle 2 hours.Then cold boiling water is imported in the cylinder of another immersion and is gone, remember that cylinder there cannot be grease, have to be clean,
Cannot having the moisture content of unboiled water, inside it is not tap water that importing, which is cold boiling water,.Then it being imported in the radish net cylinder rubbed with the hands, puts
Enter some capsicums, light-coloured vinegar, mostly several handles of crude salt (other condiment can be added according to personal taste difference in right amount).It is sealed with lid,
By one-month period, the radish of immersion is good, can take out and eat, delicious.
Summary of the invention:
In view of the above shortcomings of the prior art, the technical problems to be solved by the present invention are: providing a kind of preparation time more
Short, nutrition is good, the vinegar-pepper pickled radish preparation method of the less salt of long shelf-life and special taste.The invention discloses a kind of acid
The production method of peppery pickled radish, which comprises the following steps:
The selected food materials of S1: selecting a fresh white radishes, with salt or soda ash wash clean；Radish is cut into thin strips, radish skin
It can retain, it is brewed very crisp out；
S2 crumples white radishes with minute quantity salt, then takes balcony and dries 4-5 hours, until preserved radish strip is slightly somewhat soft, table
The moisture in face is killed；
It is brewed that above-mentioned strip radish is carried out salt marsh by S3, will first contain upper cold water when salt marsh in 1000 milliliters of container, and be added
Appropriate salt is added light-coloured vinegar 9-12 spoons, and 5-10 spoons of capsicum water, white wine is a small amount of, 4, rock sugar, stirs evenly；It is put into and cuts
Radish, the height of radish layer are 1/2 or so of container, its overall salinity is made to reach 7-9 degree, thin using the glue of nonhazardous after placing
Film sealing, salt marsh 5-7 days；
Above-mentioned radish is used packaging bag package encapsulation by S4, and packaging bag uses aluminium-plated bag or polyester bag；
S5 is sterilized using pasteurization, and temperature is kept for 70-85 DEG C when sterilization, and the time is 20-25 minutes；
S6 is cooling, is cooled down with water spray, high wind dries up to obtain finished product；It certainly, is above currently preferred tool
Body embodiment is described in detail, and but not intended to limit the scope of the present invention, all principles under this invention, construction and
Equivalence changes made by structure should all be covered by protection scope of the present invention.
Case study on implementation 1:
The selected food materials of S1: selecting a fresh white radishes, with salt or soda ash wash clean；Radish is cut into thin strips, radish skin
It can retain, it is brewed very crisp out；
S2 crumples white radishes with minute quantity salt, then takes balcony and dries 4-5 hours, until preserved radish strip is slightly somewhat soft, table
The moisture in face is killed；
It is brewed that above-mentioned strip radish is carried out salt marsh by S3, will first contain upper cold water when salt marsh in 1000 milliliters of container, and be added
Appropriate salt is added 9 spoons of light-coloured vinegar, and 5 spoons of capsicum water, white wine is a small amount of, 4, rock sugar, stirs evenly；It is put into the radish cut, trailing plants
The height for foretelling layer is 1/2 or so of container, so that its overall salinity is reached 7 degree, the glue diaphragm seal of nonhazardous is used after placing,
Salt marsh 5 days；
Above-mentioned radish is used packaging bag package encapsulation by S4, and packaging bag uses aluminium-plated bag or polyester bag；
S5 is sterilized using pasteurization, and temperature is kept for 70 DEG C when sterilization, and the time is 20 minutes；
S6 is cooling, is cooled down with water spray, high wind dries up to obtain finished product；
Case study on implementation 2:
The selected food materials of S1: selecting a fresh white radishes, with salt or soda ash wash clean；Radish is cut into thin strips, radish skin
It can retain, it is brewed very crisp out；
S2 crumples white radishes with minute quantity salt, then takes balcony and dries 5 hours, until preserved radish strip is slightly somewhat soft, surface
Moisture kill；
It is brewed that above-mentioned strip radish is carried out salt marsh by S3, will first contain upper cold water when salt marsh in 1000 milliliters of container, and be added
Appropriate salt is added 12 spoons of light-coloured vinegar, and 10 spoons of capsicum water, white wine is a small amount of, rock sugar 4
, it stirs evenly；It is put into the radish cut, the height of radish layer is 1/2 or so of container, reaches its overall salinity
7-9 degree, after placing use nonhazardous glue diaphragm seal, salt marsh 7 days；
Above-mentioned radish is used packaging bag package encapsulation by S4, and packaging bag uses aluminium-plated bag or polyester bag；
S5 is sterilized using pasteurization, and temperature is kept for 85 DEG C when sterilization, and the time is 25 minutes；
S6 is cooling, is cooled down with water spray, high wind dries up to obtain finished product
Certainly, above it is that the preferred embodiments of the disclosure is described in detail, the present invention is not limited with this
Practical range, equivalence changes made by all principles under this invention, construction and structure should all be covered by protection of the invention
In range.
Claims (2)
1. a kind of production method of vinegar-pepper pickled radish, which comprises the following steps:
The selected food materials of S1: selecting a fresh white radishes, by its wash clean；Radish is cut into thin strips, radish micromicro is brewed to retain
After will become fragile；
S2 crumples white radishes with minute quantity salt, then takes balcony and dries 4-5 hours, until preserved radish strip is slightly somewhat soft, surface
Moisture is killed；
It is brewed that above-mentioned strip radish is carried out salt marsh by S3, will first contain upper cold water when salt marsh in 1000 milliliters of container, and be added appropriate
Salt is added light-coloured vinegar 9-12 spoons, and 5-10 spoons of capsicum water, white wine is a small amount of, rock sugar 4
, it stirs evenly；It is put into the radish cut, the height of radish layer is 1/2 or so of container, its overall salinity is made to reach 7-9
Degree, after placing use nonhazardous glue diaphragm seal, salt marsh 5-7 days；
Above-mentioned radish is used packaging bag package encapsulation by S4, and packaging bag uses aluminium-plated bag or polyester bag；
S5 is sterilized using pasteurization, and temperature is kept for 70-85 DEG C when sterilization, and the time is 20-25 minutes；
S6, cooling, are cooled down with water spray, and high wind dries up to obtain semi-finished product.
2. a kind of production method of vinegar-pepper pickled radish according to claim 1, it is characterised in that: cleaning white radishes are available edible
Salt or soda water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711255845.5A CN109864275A (en) | 2017-12-03 | 2017-12-03 | A kind of production method of vinegar-pepper pickled radish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711255845.5A CN109864275A (en) | 2017-12-03 | 2017-12-03 | A kind of production method of vinegar-pepper pickled radish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109864275A true CN109864275A (en) | 2019-06-11 |
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| CN201711255845.5A Pending CN109864275A (en) | 2017-12-03 | 2017-12-03 | A kind of production method of vinegar-pepper pickled radish |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758939A (en) * | 2020-08-13 | 2020-10-13 | 重庆多民农业发展有限公司 | Preparation method of pickled radishes with effects of invigorating stomach and promoting digestion |
| CN114668126A (en) * | 2022-04-27 | 2022-06-28 | 宜昌吴傅记食品有限责任公司 | Radish peel fermentation method and radish peel pickles |
-
2017
- 2017-12-03 CN CN201711255845.5A patent/CN109864275A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758939A (en) * | 2020-08-13 | 2020-10-13 | 重庆多民农业发展有限公司 | Preparation method of pickled radishes with effects of invigorating stomach and promoting digestion |
| CN114668126A (en) * | 2022-04-27 | 2022-06-28 | 宜昌吴傅记食品有限责任公司 | Radish peel fermentation method and radish peel pickles |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190611 |
|
| WD01 | Invention patent application deemed withdrawn after publication |