CN110140914A - A kind of production method playing crisp dried radish - Google Patents
A kind of production method playing crisp dried radish Download PDFInfo
- Publication number
- CN110140914A CN110140914A CN201910568310.6A CN201910568310A CN110140914A CN 110140914 A CN110140914 A CN 110140914A CN 201910568310 A CN201910568310 A CN 201910568310A CN 110140914 A CN110140914 A CN 110140914A
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- radish
- production method
- dried radish
- dried
- stew
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- 241000220259 Raphanus Species 0.000 title claims abstract description 88
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 87
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 16
- 235000013547 stew Nutrition 0.000 claims abstract description 16
- 239000012267 brine Substances 0.000 claims abstract description 12
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 230000003902 lesion Effects 0.000 claims abstract description 4
- 238000007654 immersion Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000019606 astringent taste Nutrition 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet 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
- 239000000835 fiber Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002917 insecticide Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of production methods for playing crisp dried radish, including S1: selecting without lesion, the radish that not damaged, surface is smooth, not hollow, clean surface smut, cut Ye Quxu；S2: the radish of selection is placed and is impregnated in 50 DEG C -60 DEG C of hot water；S3: it is dipped to hot water and is down to room temperature or pulls radish out after impregnating 6h-8h；S4: the radish pulled out is cleaned using cold water；S5: the radish after cleaning is carried out to be cut into sheet；S6: sheet radish is placed in brine and carries out stew in soy sauce；S7: the good dried radish of stew in soy sauce is stirred tasty；S8: the dried radish for stirring tasty is packed.The production method has the advantages that behaviour is simple and convenient, can guarantee the sweet crisp mouthfeel of bullet.
Description
Technical field
The invention mainly relates to field of deep processing of farm products more particularly to a kind of production methods for playing crisp dried radish.
Background technique
White radishes are Cruciferae radish platymiscium as a kind of rhizome vegetable of delicious flavour, full of nutrition,
It eats prepared food raw, is known as the good reputation of " RADIX GINSENG ALBA ".Modern research suggests that white radishes contain mustard oil, amylase and crude fibre, tool
There is promotion to digest, whet the appetite, accelerates gastrointestinal peristalsis and relieving cough and reducing sputum effect.Theory of traditional Chinese medical science also thinks the product acrid-sweet flavor, property
It is cool, enter lung stomach meridian, be diet good food, can treat or assist in the treatment of a variety of diseases, Compendium of Materia Medica is referred to as " most advantageous in vegetable
Person ".Radish is a kind of common vegetables, eats prepared food, slightly acid raw.Modern research suggests that radish has " three high "
Value, i.e. nutritive value are high, herbal cuisine value is high, edible value is high, and are one of the best foods sources of human body supplement calcium.
Ecological farm village usually has preferable ecological environment, and the agricultural product such as radish of plantation, which have, does not spray insecticide not to fertilize
Equal ecological characteristics, meet the requirement of the green and healthy diet of modern people very much, but when radish yield is larger, there is what supply exceed demand
Problem, the radish that cannot circulate in market in time just need to be handled by suitable method, to guarantee that it never degenerates, simultaneously
Guarantee that its nutriment is not lost.It is a kind of effective method for saving radish that radish, which is processed into dried radish, and dried radish is one
Sunshine is utilized using the method for air-dried dehydration in the unique flavor of kind, the food with long history, traditional dried radish processing
And wind-force, it is dehydrated radish largely, and save using the hyperosmosis of salt.Disadvantage is that the dried radish after processing
It is very stiff, and eat the mouthfeel that the crisp mouth of Q bullet is not achieved with bitter taste and astringent taste.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art, provide that a kind of behaviour is simple and convenient, can guarantee
The production method that sweetness plays the crisp dried radish of bullet of crisp mouthfeel.
In order to solve the above technical problems, the invention adopts the following technical scheme:
A kind of production method playing crisp dried radish, comprising the following steps:
S1: it selects without lesion, the radish that not damaged, surface is smooth, not hollow, cleans surface smut, cut Ye Quxu；
S2: the radish of selection is placed and is impregnated in 50 DEG C -60 DEG C of hot water；
S3: it is dipped to hot water and is down to room temperature or pulls radish out after impregnating 6h-8h；
S4: the radish pulled out is cleaned using cold water；
S5: the radish after cleaning is carried out to be cut into sheet；
S6: sheet radish is placed in brine and carries out stew in soy sauce；
S7: the good dried radish of stew in soy sauce is stirred tasty；
S8: the dried radish for stirring tasty is packed.
As a further improvement of the above technical scheme:
In step s 2, the initial water temperature of immersion is 60 DEG C.
In step s3, it is dipped to after hot water is down to room temperature and pulls radish out.
In step s 6, the initial temperature of brine is set as 50 DEG C -60 DEG C.
In step s 6, the stew in soy sauce time is 10h-12h.
In step s 5, the sheet that radish is cut into a thickness of 2-4mm.
Compared with the prior art, the advantages of the present invention are as follows:
The production method of the crisp dried radish of bullet of the invention, radish is placed and is impregnated in 50 DEG C -60 DEG C of hot water, can be made
Dried radish element quickly vapors away, since dried radish element is the main source of later period dried radish bitter taste and astringent taste, therefore through 50 DEG C -60 DEG C
The radish of hot-water soak bitter taste and astringent taste are eliminated when the later period dried radish being made；Again by 50 DEG C -60 DEG C of hot-water soaks
Cooperate subsequent brine stew in soy sauce in turn ensure dried radish sweetness, avoids stiff；Integrally behaviour is simple and convenient for it, ensure that dried radish is sweet
The crisp mouthfeel of sweet tea bullet.
Detailed description of the invention
Fig. 1 is flow diagram of the invention.
Specific embodiment
The present invention is described in further details below with reference to Figure of description and specific embodiment.
As shown in Figure 1, the present invention plays a kind of embodiment of the production method of crisp dried radish, comprising the following steps:
S1: it selects without lesion, the radish that not damaged, surface is smooth, not hollow, cleans surface smut, cut Ye Quxu；
S2: the radish of selection is placed and is impregnated in 50 DEG C -60 DEG C of hot water；
S3: it is dipped to hot water and is down to room temperature or pulls radish out after impregnating 6h-8h；
S4: the radish pulled out is cleaned using cold water；
S5: the radish after cleaning is carried out to be cut into sheet；
S6: sheet radish is placed in brine and carries out stew in soy sauce；
S7: the good dried radish of stew in soy sauce is stirred tasty；
S8: the dried radish for stirring tasty is packed.
For conventional method, this method will impregnate in 50 DEG C -60 DEG C of radish placement of hot water, and dried radish can be made plain
It quickly vapors away, since dried radish element is the main source of later period dried radish bitter taste and astringent taste, therefore is soaked through 50 DEG C -60 DEG C of hot water
The radish of bubble eliminates bitter taste and astringent taste when the later period dried radish being made；Cooperated again by 50 DEG C -60 DEG C of hot-water soaks subsequent
Brine stew in soy sauce in turn ensures dried radish sweetness, avoids stiff；Integrally behaviour is simple and convenient for it, and it is crisp to ensure that dried radish sweetness plays
Mouthfeel.
In the present embodiment, in step s 2, the initial water temperature of immersion is 60 DEG C.In the step, set initial water temperature to
60 DEG C, 60 DEG C of water temperature is more conducive to the quickly volatilization of dried radish element.
In the present embodiment, in step s3, it is dipped to after hot water is down to room temperature and pulls radish out.In the step, hot water is certainly
So radish is pulled out when cooling room temperature, ensure that soaking time, in other embodiments, if temperature is lower, cooling is faster
Area can choose and pull radish out after impregnating 6h-8h, preferably 8h.
In the present embodiment, in step s 6, the initial temperature of brine is set as 50 DEG C -60 DEG C.In the present embodiment, brine
Initial temperature is preferably arranged to 60 DEG C, tasty convenient for brine.
In the present embodiment, in step s 6, the stew in soy sauce time is 10h-12h.In the present embodiment, the stew in soy sauce time is preferably arranged to
12h, equally, the stew in soy sauce time of 12h are tasty convenient for brine.
In the present embodiment, in step s 5, the sheet that radish is cut into a thickness of 2-4mm.In the present embodiment, the thickness of sheet
Degree is preferably arranged to 3mm, on the one hand convenient for packaging, is on the other hand convenient for stew in soy sauce and stirs tasty.
Although the present invention is disclosed as above with preferred embodiment, however, it is not intended to limit the invention.It is any to be familiar with ability
The technical staff in domain, without deviating from the scope of the technical scheme of the present invention, all using the technology contents pair of the disclosure above
Technical solution of the present invention makes many possible changes and modifications or equivalent example modified to equivalent change.Therefore, all
Without departing from the content of technical solution of the present invention, according to the present invention technical spirit any simple modification made to the above embodiment,
Equivalent variations and modification, all shall fall within the protection scope of the technical scheme of the invention.
Claims (7)
1. a kind of production method for playing crisp dried radish, which comprises the following steps:
S1: it selects without lesion, the radish that not damaged, surface is smooth, not hollow, cleans surface smut, cut Ye Quxu；
S2: the radish of selection is placed and is impregnated in 50 DEG C -60 DEG C of hot water；
S3: it is dipped to hot water and is down to room temperature or pulls radish out after impregnating 6h-8h；
S4: the radish pulled out is cleaned using cold water；
S5: the radish after cleaning is carried out to be cut into sheet；
S6: sheet radish is placed in brine and carries out stew in soy sauce；
S7: the good dried radish of stew in soy sauce is stirred tasty；
S8: the dried radish for stirring tasty is packed.
2. the production method according to claim 1 for playing crisp dried radish, it is characterised in that: in step s 2, at the beginning of immersion
Beginning water temperature is 60 DEG C.
3. the production method according to claim 2 for playing crisp dried radish, it is characterised in that: in step s3, be dipped to heat
Water pulls radish out after being down to room temperature.
4. the production method according to any one of claim 1 to 3 for playing crisp dried radish, it is characterised in that: in step S6
In, the initial temperature of brine is set as 50 DEG C -60 DEG C.
5. the production method according to claim 4 for playing crisp dried radish, it is characterised in that: in step s 6, the stew in soy sauce time
For 10h-12h.
6. the production method according to any one of claim 1 to 3 for playing crisp dried radish, it is characterised in that: in step S5
In, sheet that radish is cut into a thickness of 2-4mm.
7. the production method according to claim 5 for playing crisp dried radish, it is characterised in that: in step s 5, radish is cut into
Sheet with a thickness of 2-4mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910568310.6A CN110140914A (en) | 2019-06-27 | 2019-06-27 | A kind of production method playing crisp dried radish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910568310.6A CN110140914A (en) | 2019-06-27 | 2019-06-27 | A kind of production method playing crisp dried radish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110140914A true CN110140914A (en) | 2019-08-20 |
Family
ID=67596600
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910568310.6A Pending CN110140914A (en) | 2019-06-27 | 2019-06-27 | A kind of production method playing crisp dried radish |
Country Status (1)
| Country | Link |
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| CN (1) | CN110140914A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404818A (en) * | 2013-07-27 | 2013-11-27 | 江永特色农副产品开发有限公司 | Manufacture method of spicy dried radish strips |
| CN103907867A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Preparation method of novel white turnip can |
| CN105614339A (en) * | 2014-10-25 | 2016-06-01 | 陕西启源科技发展有限责任公司 | Dried radish production method |
| CN107259452A (en) * | 2017-07-02 | 2017-10-20 | 阜阳市雪伟食品有限公司 | Dried turnip food processing method |
| CN109393403A (en) * | 2018-11-22 | 2019-03-01 | 安徽香怡食品有限公司 | Soy preserved radish and preparation method thereof a kind of sweet and dilitious and with health maintenance effect |
-
2019
- 2019-06-27 CN CN201910568310.6A patent/CN110140914A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404818A (en) * | 2013-07-27 | 2013-11-27 | 江永特色农副产品开发有限公司 | Manufacture method of spicy dried radish strips |
| CN103907867A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Preparation method of novel white turnip can |
| CN105614339A (en) * | 2014-10-25 | 2016-06-01 | 陕西启源科技发展有限责任公司 | Dried radish production method |
| CN107259452A (en) * | 2017-07-02 | 2017-10-20 | 阜阳市雪伟食品有限公司 | Dried turnip food processing method |
| CN109393403A (en) * | 2018-11-22 | 2019-03-01 | 安徽香怡食品有限公司 | Soy preserved radish and preparation method thereof a kind of sweet and dilitious and with health maintenance effect |
Non-Patent Citations (1)
| Title |
|---|
| FREELAGOS: "卤萝卜", 《HTTPS://ZHIDAO.BAIDU.COM/QUESTION/1767005958975477860.HTML》 * |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: 009 No. 425400 Hunan city of Yongzhou province Jiangyong County Xiao Pu town Industrial Park Industrial Avenue Applicant after: Hunan Vegetable Yiyuan Food Co.,Ltd. Address before: 009 No. 425400 Hunan city of Yongzhou province Jiangyong County Xiao Pu town Industrial Park Industrial Avenue Applicant before: JIANGYONG AGRICULTURAL DEVELOPMENT CO.,LTD. |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190820 |
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| RJ01 | Rejection of invention patent application after publication |