CN110833162A - Method for making sour, hot and crisp radish pickle - Google Patents
Method for making sour, hot and crisp radish pickle Download PDFInfo
- Publication number
- CN110833162A CN110833162A CN201810931037.4A CN201810931037A CN110833162A CN 110833162 A CN110833162 A CN 110833162A CN 201810931037 A CN201810931037 A CN 201810931037A CN 110833162 A CN110833162 A CN 110833162A
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- radish
- hot
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- sealed
- crisp
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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
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- 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 relates to a method for preparing sour, hot and crisp radish pickle, which comprises the following steps: 1. selecting radish which has good nutrition and grows to 7-8 ripe and harvesting; 2. cleaning radish, and cutting the radish into slices with the thickness of about 2cm by using a knife; 3. naturally drying the cut radish in the sun to 6 turns dry; 4. mixing the dried radish with the acid, the pepper and the spirit according to the weight ratio of 20: 1: 1: 1, mixing the raw materials uniformly by using a basin with a proper size; 5. putting the mixture into a closed ceramic container, compacting, and sealing the container opening; 6. after the mixture is sealed for 7 days, the mixture can be taken out for cooking or eating without cooking at any time.
Description
Technical Field
The invention relates to the field of pickles, in particular to a method for making sour, hot and crisp radish pickles.
Background
The pickle is a traditional Chinese famous dish in south China, is fragrant, mellow and tasty, has unique flavor and is very delicious in mouth, and particularly, the sour, spicy and crisp radish pickle adopts a unique scientific pickling method historically, has good quality, delicious taste and is more favored by people;
along with the improvement of the life of people, the food materials in daily life are more and more rich in nutrition, and high-protein and high-oil food is too much eaten, so that the body oil is too high, the appetite is influenced, and the body health is influenced. The invention aims to provide a method for making sour, spicy and crisp radish pickles, which can be stored for a long time, and the pickled radish wine has unique flavor, easy raw material collection, body fluid production promotion by smelling, appetizing, economy and practicability, and is a household dish which can be frequently used by common people.
Disclosure of Invention
The invention aims to provide a method for preparing a sour, hot and crisp radish pickle;
the invention relates to a method for making sour, hot and crisp radish pickle, which comprises the following steps:
⑴ selecting radish with good nutrition, and harvesting radish grown to 7-8 times mature;
⑵ cleaning radix Raphani, and cutting into 2cm thick slices with a knife;
⑶ sun drying the radish in the sun to 6 times;
⑷ mixing the dried radix Raphani with sour pepper, spirit and spirit at a ratio of 20: 1: 1: 1, and mixing the above materials in a basin of proper size;
⑸ putting the mixture into a sealed ceramic container, compacting, and sealing the container mouth;
⑹ the mixture can be taken out and cooked or eaten after being sealed for 7 days.
The radish is cut into slices, dried in the sun to 6 degrees and sealed in a ceramic container.
The uneaten radish is sealed and compacted in the container continuously and is not loosened.
The preparation method of the sour, hot and crisp radish pickle provided by the invention has the following advantages:
the method has the characteristics of easy raw material collection and simple preparation.
2. The final product has unique flavor, and can stimulate appetite.
The invention is further illustrated by the following examples.
Example one
A method for preparing sour, hot and crisp radish pickle comprises the following steps:
⑴ selecting radish with good nutrition, and harvesting radish grown to 7-8 times mature;
⑵ cleaning radix Raphani, and cutting into 2cm thick slices with a knife;
⑶ sun drying the radish in the sun to 6 times;
⑷ mixing the dried radix Raphani with sour pepper, spirit and spirit at a ratio of 20: 1: 1: 1, and mixing the above materials in a basin of proper size;
⑸ putting the mixture into a sealed ceramic container, compacting, and sealing the container mouth;
⑹ the mixture can be taken out and cooked or eaten after being sealed for 7 days.
The radish is cut into slices, dried in the sun to 6 degrees and sealed in a ceramic container.
The uneaten radish needs to be sealed and compacted in the container continuously and cannot be loosened.
Example two
A method for preparing sour, hot and crisp radish pickle comprises the following steps:
⑴ selecting radish with good nutrition, and harvesting radish grown to 7-8 times mature;
⑵ cleaning radix Raphani, and cutting into 2cm thick slices with a knife;
⑶ sun drying the radish in the sun to 6 times;
⑷ mixing the dried radix Raphani with sour pepper, spirit and spirit at a ratio of 20: 1: 1: 1, and mixing the above materials in a basin of proper size;
⑸ putting the mixture into a sealed ceramic container, compacting, and sealing the container mouth;
⑹ the mixture can be taken out and cooked or eaten after being sealed for 7 days.
The radish is cut into slices, dried in the sun to 6 degrees and sealed in a ceramic container.
The uneaten radish needs to be sealed and compacted in the container continuously and cannot be loosened.
While the invention has been described in detail in the specification using the general description, the specific embodiments and the experiments, it is obvious that modifications or improvements can be made to the invention, which will be apparent to those skilled in the art. Accordingly, certain modifications and improvements may be made without departing from the spirit and scope of the invention as defined in the following claims.
Claims (4)
1. A method for preparing sour, hot and crisp radish pickle comprises the following steps:
⑴ selecting radish with good nutrition, and harvesting radish grown to 7-8 times mature;
⑵ cleaning radix Raphani, and cutting into 2cm thick slices with a knife;
⑶ sun drying the radish in the sun to 6 times;
⑷ mixing the dried radix Raphani with sour pepper, spirit and spirit at a ratio of 20: 1: 1: 1, and mixing the above materials in a basin of proper size;
⑸ putting the mixture into a sealed ceramic container, compacting, and sealing the container mouth;
⑹ the mixture can be taken out and cooked or eaten after being sealed for 7 days.
2. The method for preparing the hot and sour crisp radish pickle according to claim 1, which is characterized in that: the sliced radish is naturally dried in the sun to 6 days.
3. The method for preparing the hot and sour crisp radish pickle according to claim 1, which is characterized in that: the container is a ceramic container, and is sealed, and can be taken out for cooking or eating after 7 days.
4. The method for preparing the hot and sour crisp radish pickle according to claim 1, which is characterized in that: the uneaten radish needs to be sealed and compacted in the ceramic container continuously and cannot be loosened.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810931037.4A CN110833162A (en) | 2018-08-15 | 2018-08-15 | Method for making sour, hot and crisp radish pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810931037.4A CN110833162A (en) | 2018-08-15 | 2018-08-15 | Method for making sour, hot and crisp radish pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110833162A true CN110833162A (en) | 2020-02-25 |
Family
ID=69573019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810931037.4A Withdrawn CN110833162A (en) | 2018-08-15 | 2018-08-15 | Method for making sour, hot and crisp radish pickle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110833162A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393050A (en) * | 2013-07-31 | 2013-11-20 | 徐州福中福食品有限公司 | Method for preparing salted vegetable |
-
2018
- 2018-08-15 CN CN201810931037.4A patent/CN110833162A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393050A (en) * | 2013-07-31 | 2013-11-20 | 徐州福中福食品有限公司 | Method for preparing salted vegetable |
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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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200225 |
|
| WW01 | Invention patent application withdrawn after publication |