CN111887408A - Preparation method of low-nitrite pickled radishes - Google Patents
Preparation method of low-nitrite pickled radishes Download PDFInfo
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- CN111887408A CN111887408A CN202010811216.1A CN202010811216A CN111887408A CN 111887408 A CN111887408 A CN 111887408A CN 202010811216 A CN202010811216 A CN 202010811216A CN 111887408 A CN111887408 A CN 111887408A
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- 241000220259 Raphanus Species 0.000 title claims abstract description 122
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 122
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 56
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 51
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 50
- 238000002156 mixing Methods 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 38
- 244000068988 Glycine max Species 0.000 claims abstract description 38
- 239000000463 material Substances 0.000 claims abstract description 38
- 235000021110 pickles Nutrition 0.000 claims abstract description 36
- 235000004347 Perilla Nutrition 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 235000011293 Brassica napus Nutrition 0.000 claims abstract description 20
- 240000008100 Brassica rapa Species 0.000 claims abstract description 20
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims abstract description 20
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 13
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 13
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 13
- 239000012452 mother liquor Substances 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 12
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 12
- 239000000126 substance Substances 0.000 claims abstract description 12
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000007602 hot air drying Methods 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000004348 Perilla frutescens Nutrition 0.000 claims description 32
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 30
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 30
- 238000001035 drying Methods 0.000 claims description 17
- 244000000626 Daucus carota Species 0.000 claims description 14
- 235000002767 Daucus carota Nutrition 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 235000019634 flavors Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 10
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims 1
- 230000001070 adhesive effect Effects 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 8
- 241000894006 Bacteria Species 0.000 abstract description 7
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 239000004310 lactic acid Substances 0.000 abstract description 4
- RUMOYJJNUMEFDD-UHFFFAOYSA-N perillyl aldehyde Chemical compound CC(=C)C1CCC(C=O)=CC1 RUMOYJJNUMEFDD-UHFFFAOYSA-N 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 150000002772 monosaccharides Chemical class 0.000 abstract description 2
- 229920001184 polypeptide Polymers 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000002671 adjuvant Substances 0.000 description 5
- 235000021108 sauerkraut Nutrition 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000009874 shenqi Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
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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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- 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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- 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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Abstract
The invention relates to a method for preparing low-nitrite pickled radishes, and belongs to the technical field of food processing. Comprises a method for preparing pickled radishes or a method for preparing salted vegetables of radishes or a method for preparing pickled sauced radishes. The main material is radish strips, and the auxiliary materials are perilla soybean sprout juice, salt, white vinegar, soybean oligosaccharide, white granulated sugar, capsicum frutescens, ginger, garlic and water. The preparation method comprises the following steps of dehydrating the radish strips by adopting a hot air drying technology; preparing pickle mother liquor by using purple perilla, soybean sprout juice and auxiliary materials; mixing dried turnip and pickle mother water, sealing and fermenting to obtain low nitrite pickled turnip or turnip pickle or pickled sauce turnip. The nitrite content of the pickled radish is 1.0-2.8 mg/kg, which is lower than the commercial content of 9.6 mg/k. The propagation and growth of harmful bacteria can be inhibited by using perillaldehyde and other substances in the perilla leaves, and the polypeptides, amino acids and monosaccharides in the soybean sprouts provide nutrient substances for the lactic acid bacteria and promote the fermentation of the lactic acid bacteria.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for preparing pickled radishes with perilla sprout juice.
Background
The traditional pickled vegetables have the characteristics of being fresh, cool, crisp and tender and the like, and are deeply favored by consumers. However, the nitrite content and the salt (mainly sodium chloride) adding amount of the pickled vegetables sold in the domestic market at present are generally higher, namely 9.6mg/kg and 5-12 g/100g respectively, and excessive intake of the pickled vegetables is not beneficial to human health; in addition, the traditional pickled vegetable processing generally adopts a sun drying dehydration mode, so that the problems of serious loss of nutrient substances such as vitamin C and the like, poor taste of a final product and the like are caused.
Disclosure of Invention
The invention provides a low-nitrite pickled radish and a preparation method of the low-nitrite pickled radish, aiming at controlling the propagation and growth of harmful bacteria in the processes of production, fermentation and the like, reducing the content of nitrite in the pickled radish and prolonging the shelf life.
A low nitrite pickled radish is prepared from the following substances:
the main material is 200 parts of radish strips;
the auxiliary materials comprise 10-40 parts of perilla bean sprout juice, 10-50 parts of salt, 10-40 parts of white vinegar, 15-30 parts of soybean oligosaccharide, 6 parts of white granulated sugar, 5 parts of sauce-cured capsicum frutescens, 4 parts of ginger, 10 parts of garlic and 200 parts of water;
the preparation method of the low-nitrite pickled radish comprises the following steps:
(1) cleaning radish, cutting into radish strips with the length of 5cm, the width and the thickness of 1cm, drying by hot air at the air speed of 0.5m/s and the temperature of 60 ℃ for 85 minutes, and obtaining dried radish strips with the dehydration rate of 35-45 percent;
(2) juicing and filtering perilla frutescens and bean sprouts respectively, and mixing 5-20 parts of perilla frutescens juice and 5-20 parts of bean sprout juice to obtain 10-40 parts of perilla frutescens and bean sprout juice; according to the weight ratio of 1:1, mixing perilla bean sprout juice with water, adding other auxiliary materials, dissolving and mixing to obtain pickle mother liquor;
(3) mixing 120 parts of dried turnips and 300 parts of pickle mother water, filling the mixture into a jar, sealing the jar, and fermenting for 6-7 days to prepare low-nitrite pickled turnips;
the pickled radish with low nitrite has a fresh taste and a sour and hot flavor; the nitrite content of 1.0-2.8 mg per 1kg pickled radish (pickled radish).
A radish pickle with low nitrite content is prepared from the following substances:
the main material is 200 parts of radish strips;
the auxiliary materials comprise 10 parts of perilla sprout juice, 20 parts of salt, 20 parts of white vinegar, 25 parts of soybean oligosaccharide, 6 parts of white granulated sugar, 5 parts of sauce-pickled capsicum frutescens, 4 parts of ginger, 10 parts of garlic and 200 parts of water;
the preparation method of the radish pickle with low nitrite comprises the following steps:
(1) cleaning radish, cutting into strips with length of 5cm, width and thickness of 1cm, drying with hot air at 60 deg.C for 85min at air speed of 0.5m/s, and dehydrating at a rate of 40% to obtain dried radish strips;
(2) juicing and filtering perilla frutescens and bean sprouts respectively, and mixing 5 parts of perilla frutescens juice and 5 parts of bean sprout juice to obtain 10 parts of perilla frutescens and bean sprout juice; according to the weight ratio of 1:1, mixing perilla bean sprout juice with water, adding other auxiliary materials, dissolving and mixing to obtain pickle mother liquor;
(3) mixing 120 parts of dried turnips and 300 parts of pickle mother water, and filling the mixture into a jar; dissolving 30 parts of salt in 120 parts of distilled water to obtain 150 parts of salt water, and injecting the salt water into a jar; sealing the jar and fermenting for 7 days to obtain the radish pickle with low nitrite.
The radish pickle with low nitrite content has a fresh taste and a sour and hot flavor; the nitrite content per 1kg of radish pickle (pickled radish) was 2.6 mg.
A pickled sauced radish with low nitrite content is prepared by the following materials:
the main material is 200 parts of radish strips;
the auxiliary materials comprise 10 parts of perilla sprout juice, 20 parts of salt, 20 parts of white vinegar, 25 parts of soybean oligosaccharide, 6 parts of white granulated sugar, 5 parts of sauce-pickled capsicum frutescens, 4 parts of ginger, 10 parts of garlic and 200 parts of water;
the preparation method of the pickled sauced radish with low nitrite comprises the following steps:
(1) cleaning radish, cutting into strips with length of 5cm, width and thickness of 1cm, drying with hot air at 60 deg.C for 85min at air speed of 0.5m/s, and dehydrating at 40% to obtain dried radish;
(2) juicing and filtering perilla frutescens and bean sprouts respectively, and mixing 5 parts of perilla frutescens juice and 5 parts of bean sprout juice to obtain 10 parts of perilla frutescens and bean sprout juice; according to the weight ratio of 1:1, mixing perilla bean sprout juice with water, adding other auxiliary materials, dissolving and mixing to obtain pickle mother liquor;
(3) mixing 120 parts of dried turnips and 300 parts of pickle mother water, filling the mixture into a jar, adding 150ml of soy sauce, sealing the jar and fermenting for 6 days to prepare pickled sauced turnips with low nitrite;
the pickled sauce radish has a fresh taste and a sour and hot flavor; the nitrite content per 1kg of pickled radish in sauce (referred to as pickled radish itself) was 2.2 mg.
The hot air drying conditions in the three preparation processes are that the air speed is 0.5m/s, and the drying is carried out for 85min at the temperature of 60 ℃.
The radish in the above three preparation processes is white radish or carrot or green radish; the bean sprout is soybean sprout.
The beneficial technical effects of the invention are embodied in the following aspects:
1. according to the invention, the radish is dehydrated by using a hot air drying technology of drying for 85 minutes at the temperature of 60 ℃ at the air speed of 0.5m/s, the tissue structure of the radish is not irreversibly damaged under the condition, the dehydrated radish still can well keep fresh fragrance, the loss rate of vitamin C is reduced to 32%, and the radish has better chewing strength.
2. According to the technology, phenolic substances and vitamin C in the purple perilla and the soybean sprouts are used for inhibiting the formation of nitrite, so that the content of nitrite in the pickled radish is reduced to 1.0-2.8 mg.
3. The flavor of the pickled radish can be effectively enhanced by utilizing the fragrance of the purple perilla, the defect of single flavor of the conventional pickled radish product is overcome, and the cold mouthfeel and the sour and hot flavor are added to the pickled radish.
4. The propagation and growth of harmful bacteria can be inhibited by using perillaldehyde and other substances in the perilla leaves, and the polypeptides, amino acids and monosaccharides in the soybean sprouts provide nutrient substances for lactic acid bacteria and promote the fermentation of the lactic acid bacteria, so that the shelf life of the product can reach more than 12 months.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, preferred embodiments of the present invention are described in detail below.
Example 1
A low nitrite pickled radish is prepared from the following main materials and auxiliary materials in parts by weight: the main material is 200g of white radish strips; the auxiliary materials comprise 10g of perilla soybean sprout juice, 20g of salt, 20g of white vinegar, 25g of soybean oligosaccharide, 6g of white granulated sugar, 5g of sauce-pickled capsicum frutescens, 4g of ginger, 10g of garlic and 200g of water.
The pickled capsicum frutescens is produced by Shenqi vegetable industry Co., Ltd, Ixi, and the same is applied to the following examples.
The preparation method of the low-nitrite pickled radish comprises the following steps:
(1) cleaning white radish, cutting into strips with length of 5cm, thickness and width of 1cm, drying with hot air at 60 deg.C for 85min at air speed of 0.5m/s, and dehydrating at a rate of 40% to obtain dried turnip; respectively juicing 5g of perilla frutescens and 5g of soybean sprouts, filtering and mixing, and mixing the mixture and water according to the weight ratio of 1:1 to obtain perilla frutescens soybean sprout juice; adding other adjuvants, mixing, and dissolving completely to obtain sauerkraut mother liquor; mixing 120g of dried turnips and 300g of pickle mother water, filling the mixture into a jar, sealing the jar, and fermenting for 7 days to obtain pickled turnips with low nitrite;
the pickled radishes have a fresh taste and a sour and hot flavor different from those of the products sold on the market; the nitrite content per 1kg of pickled radish (referred to as pickled radish itself) was 1.0 mg, which is much lower than the commercial content of 9.6 mg.
Example 2
A low nitrite pickled radish is prepared from the following main materials and auxiliary materials in parts by weight: the main material is 200g of carrot sticks; the auxiliary materials comprise 40g of perilla soybean sprout juice, 20g of salt, 20g of white vinegar, 25g of soybean oligosaccharide, 6g of white granulated sugar, 5g of sauce-pickled capsicum frutescens, 4g of ginger, 10g of garlic and 200g of water;
the preparation method of the low-nitrite pickled radish comprises the following steps:
(1) cleaning carrot, cutting into 5cm long carrot strips with a thickness of 1cm, and drying with hot air at a speed of 0.5m/s and a temperature of 60 ℃ for 85 minutes to obtain dried carrot strips with a dehydration rate of 42%;
(2) squeezing 20g of perilla frutescens and 20g of soybean sprouts respectively, filtering, mixing the perilla frutescens juice and the soybean sprout juice, and mixing the mixture with water according to the weight ratio of 1:1 to obtain perilla frutescens sprout juice; adding other adjuvants, mixing, and dissolving completely to obtain sauerkraut mother liquor; mixing 120g of dried carrots with 300g of pickle mother water, pouring the mixture into a jar, sealing the jar and fermenting for 7 days to obtain pickled radishes with low nitrite;
the pickled radishes have a fresh taste and a sour and hot flavor different from those of the products sold on the market; the nitrite content per 1kg of pickled radish (referred to as pickled radish itself) was 2.8 mg, which is much lower than the commercial content of 9.6 mg.
Example 3
A low nitrite pickled radish is prepared from the following main materials and auxiliary materials in parts by weight: the main material is 200g of green radish strips; the auxiliary materials comprise 30g of perilla soybean sprout juice, 20g of salt, 20g of white vinegar, 25g of soybean oligosaccharide, 6g of white granulated sugar, 5g of sauce-pickled capsicum frutescens, 4g of ginger, 10g of garlic and 200g of water;
the preparation method of the low-nitrite pickled radish comprises the following steps:
(1) cleaning green radish, cutting into strips with length of 5cm and thickness of 1cm, drying with hot air at 60 deg.C for 85min at air speed of 0.5m/s, and dehydrating at 39% to obtain dried radish;
(2) respectively juicing 15g of perilla frutescens and 15g of soybean sprouts, filtering, mixing the perilla frutescens juice and the soybean sprout juice, and mixing the mixture and water according to the weight ratio of 1:1 to obtain perilla frutescens sprout juice; adding other adjuvants, mixing, and dissolving completely to obtain sauerkraut mother liquor;
(3) mixing 120g of dried turnips and 300g of pickle mother water, filling the mixture into a jar, sealing the jar and fermenting for 6 days to prepare pickled turnips with low nitrite;
the pickled radishes have a fresh taste and a sour and hot flavor different from those of the products sold on the market; the nitrite content per 1kg of pickled radish (referred to as pickled radish itself) was 2.0 mg, which is much lower than the commercial content of 9.6 mg.
Example 4
The radish pickle with low nitrite content comprises the following components in parts by weight: the main material is 200g of white radish strips; the auxiliary materials comprise 10g of perilla soybean sprout juice, 20g of salt, 20g of white vinegar, 25g of soybean oligosaccharide, 6g of white granulated sugar, 5g of sauce-pickled capsicum frutescens, 4g of ginger, 10g of garlic and 200g of water.
The preparation method of the radish pickle with low nitrite comprises the following steps:
(1) cleaning white radish, cutting into strips with length of 5cm and thickness of 1cm, drying with hot air at 60 deg.C for 85min at air speed of 0.5m/s, and dehydrating at a rate of 40% to obtain dried radish strips;
(2) squeezing 5g of perilla frutescens and 5g of soybean sprouts respectively, filtering, mixing the perilla frutescens juice and the soybean sprout juice, and mixing the mixture and water according to the weight ratio of 1:1 to obtain perilla frutescens soybean sprout juice; adding other adjuvants, mixing, stirring, and dissolving to obtain sauerkraut mother liquor;
(3) mixing 200g of dried turnips and 300g of pickle mother water, and filling the mixture into a jar; dissolving 30 parts of salt in 120 parts of distilled water to obtain 150 parts of salt water, and injecting the salt water into a jar; sealing the jar and fermenting for 7 days to obtain radish pickle with low nitrite content;
the radish pickle of the embodiment has a fresh taste and a sour and hot flavor different from those of the products sold in the market; the nitrite content per 1kg of radish pickle (referred to as pickled radish itself) is 2.6 mg, which is far lower than the commercial content of 9.6 mg.
Example 5
A pickled sauced radish with low nitrite content is prepared from the following substances in parts by weight: the main material is 200g of carrot sticks; the auxiliary materials comprise 10g of perilla soybean sprout juice, 20g of salt, 20g of white vinegar, 25g of soybean oligosaccharide, 6g of white granulated sugar, 5g of sauce-pickled capsicum frutescens, 4g of ginger, 10g of garlic and 200g of water.
The preparation method of the pickled sauced radish with low nitrite comprises the following steps:
(1) cleaning carrot, cutting into 5cm long carrot strips with a thickness of 1cm, and drying with hot air at a speed of 0.5m/s and a temperature of 60 ℃ for 85 minutes to obtain dried carrot strips with a dehydration rate of 40%;
(2) squeezing 5g of perilla frutescens and 5g of soybean sprouts respectively, filtering, mixing perilla frutescens juice and soybean sprout juice, and mixing the perilla frutescens and soybean sprout juice with water according to the weight ratio of 1: 1; adding other adjuvants, mixing, stirring to dissolve to obtain sauerkraut mother liquor;
(3) mixing 200g of dried carrot and 300g of pickle mother liquor, filling into a jar, adding 150ml of soy sauce, sealing the jar, and fermenting for 6 days to obtain the pickled sauced radish with low nitrite.
The pickled sauced radish with low nitrite has a fresh mouthfeel and a sour and hot flavor different from those of a commercial product; the nitrite content per 1kg of pickled radish in sauce (referred to as pickled radish itself) was 2.2 mg, which is far lower than the commercial content of 9.6 mg.
Claims (9)
1. The low-nitrite pickled radish is characterized by being prepared from the following substances in parts by weight:
the main material is 200 parts of radish strips;
the auxiliary materials comprise 10-40 parts of perilla bean sprout juice, 10-50 parts of salt, 10-40 parts of white vinegar, 15-30 parts of soybean oligosaccharide, 6 parts of white granulated sugar, 5 parts of sauce-cured capsicum frutescens, 4 parts of ginger, 10 parts of garlic and 200 parts of water;
the manufacturing operation steps are as follows:
cleaning radish, cutting into radish strips with the length of 5cm, the width and the thickness of 1cm, and drying by hot air, wherein the dehydration rate of the radish strips is 35-45%, so as to obtain dried radish strips;
juicing and filtering perilla frutescens and bean sprouts respectively, and mixing 5-20 parts of perilla frutescens juice and 5-20 parts of bean sprout juice to obtain 10-40 parts of perilla frutescens and bean sprout juice; according to the weight ratio of 1:1, mixing perilla bean sprout juice with water, adding other auxiliary materials, dissolving and mixing to obtain pickle mother liquor;
(3) mixing 120 parts of dried turnips and 300 parts of pickle mother water, filling the mixture into a jar, sealing the jar, and fermenting for 6-7 days to prepare low-nitrite pickled turnips;
the pickled radish with low nitrite has a fresh taste and a sour and hot flavor; the nitrite content in each 1kg of pickled radishes is 1.0-2.8 mg.
2. The low nitrite pickled radish according to claim 1, characterized in that: the hot air drying process conditions are that the air speed is 0.5m/s, and the drying is carried out for 85min at the temperature of 60 ℃.
3. The low nitrite pickled radish according to claim 1, characterized in that: the radish is white radish or carrot or green radish; the bean sprouts are soybean sprouts.
4. The low-nitrite radish pickle is characterized by being prepared from the following substances in parts by weight:
the main material is 200 parts of radish blocks;
the auxiliary materials comprise 10 parts of perilla sprout juice, 20 parts of salt, 20 parts of white vinegar, 25 parts of soybean oligosaccharide, 6 parts of white granulated sugar, 5 parts of sauce-pickled capsicum frutescens, 4 parts of ginger, 10 parts of garlic and 200 parts of water;
the manufacturing operation steps are as follows:
(1) cleaning radish, cutting into strips with length of 5cm, width and thickness of 1cm, and drying with hot air to obtain dried radish strips with dehydration rate of 40%;
(2) juicing and filtering perilla frutescens and bean sprouts respectively, and mixing 5 parts of perilla frutescens juice and 5 parts of bean sprout juice to obtain 10 parts of perilla frutescens and bean sprout juice; according to the weight ratio of 1:1, mixing perilla bean sprout juice with water, adding other auxiliary materials, dissolving and mixing to obtain pickle mother liquor;
(3) mixing 120 parts of dried turnips and 300 parts of pickle mother water, and filling the mixture into a jar; dissolving 30 parts of salt in 120 parts of distilled water to obtain 150 parts of salt water, and injecting the salt water into a jar; sealing the jar and fermenting for 7 days to obtain radish pickle with low nitrite content;
the radish pickle with low nitrite content has a fresh taste and a sour and hot flavor; the nitrite content of 1kg radish pickle is 2.3-2.8 mg.
5. The low nitrite radish pickle according to claim 4, wherein: the hot air drying process conditions are that the air speed is 0.5m/s, and the drying is carried out for 85min at the temperature of 60 ℃.
6. The low nitrite radish pickle according to claim 4, wherein: the radish is white radish or carrot or green radish; the bean sprouts are soybean sprouts.
7. A pickled sauced radish with low nitrite content is characterized in that: the adhesive is prepared from the following substances in parts by weight:
the main material is 200 parts of radish blocks;
the auxiliary materials comprise 10 parts of perilla sprout juice, 20 parts of salt, 20 parts of white vinegar, 25 parts of soybean oligosaccharide, 6 parts of white granulated sugar, 5 parts of sauce-pickled capsicum frutescens, 4 parts of ginger, 10 parts of garlic and 200 parts of water;
the manufacturing operation steps are as follows:
(1) cleaning radish, cutting into strips with length of 5cm, width and thickness of 1cm, and drying with hot air to dewater at a rate of 40% to obtain dried radish;
(2) juicing and filtering perilla frutescens and bean sprouts respectively, and mixing 5 parts of perilla frutescens juice and 5 parts of bean sprout juice to obtain 10 parts of perilla frutescens and bean sprout juice; according to the weight ratio of 1:1, mixing perilla bean sprout juice with water, adding other auxiliary materials, dissolving and mixing to obtain pickle mother liquor;
(3) mixing 120 parts of dried turnips and 300 parts of pickle mother water, filling the mixture into a jar, adding 150ml of soy sauce, sealing the jar and fermenting for 6 days to prepare pickled sauced turnips with low nitrite;
the pickled sauce radish has a fresh taste and a sour and hot flavor; the nitrite content of each 1kg pickled sauce radish is 2.0-2.5 mg.
8. The pickled soy-preserved radish with low nitrite content as claimed in claim 7, wherein: the hot air drying process conditions are that the air speed is 0.5m/s, and the drying is carried out for 85min at the temperature of 60 ℃.
9. The pickled soy-preserved radish with low nitrite content as claimed in claim 7, wherein: the radish is white radish or carrot or green radish; the bean sprouts are soybean sprouts.
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| 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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