CN112075605A - Processing method of dried turnip with effects of regulating qi and reducing phlegm - Google Patents
Processing method of dried turnip with effects of regulating qi and reducing phlegm Download PDFInfo
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- CN112075605A CN112075605A CN202010933432.3A CN202010933432A CN112075605A CN 112075605 A CN112075605 A CN 112075605A CN 202010933432 A CN202010933432 A CN 202010933432A CN 112075605 A CN112075605 A CN 112075605A
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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
- 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
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of agricultural product processing, and provides a processing method of dried turnips with qi regulating and phlegm reducing effects, which is used for improving the qi regulating and phlegm reducing effects of the dried turnips. The processing method of the dried turnips with the functions of regulating qi and reducing phlegm provided by the invention comprises the following steps: taking white radish, cleaning, draining, and soaking in 10% saline water for 72h to obtain softened white radish; cleaning the softened white radish with clear water for 2-3 times, cutting into small pieces, and carrying out vacuum freeze drying to obtain a dried radish primary blank; soaking 2-4 parts by mass of the primary blank into a pickling solution, and pickling for 36-48 h at 3-7 ℃, wherein the pickling solution comprises a pickling material and a solvent; and after pickling is finished, filtering out pickling materials, baking the remaining pickling liquid and the dried radish primary blank at the temperature of 60-80 ℃ for 2-3 hours to obtain dried radish blank blocks, seasoning the dried radish blank blocks, and sterilizing to obtain the dried radish with the effects of regulating qi and reducing phlegm. After the radish is subjected to vacuum freeze-drying, the formed porous fluffy structure can fully absorb the pickling liquid, so that the qi regulating and phlegm reducing effects of the dried radish are remarkably improved.
Description
Technical Field
The invention relates to the field of agricultural product processing, in particular to a processing method of dried turnips with the functions of regulating qi and reducing phlegm.
Background
Radish is cool in nature, pungent and sweet in taste, and nontoxic, enters lung and stomach channels, and can be used for removing food stagnation, eliminating phlegm heat, descending qi, relieving epigastric distention, removing toxic substance, and treating food stagnation, fullness and distention, phlegm cough, aphonia, pulmonary tuberculosis, hemoptysis, emesis, sour regurgitation, etc. Radish has strong qi-moving function, and also has effects of relieving cough, eliminating phlegm, eliminating dryness, promoting fluid production, clearing heat, relaxing toxin, and facilitating urination.
Dried turnips refer to dried turnips, and are easy-to-preserve dried vegetables which are popular in China and have unique flavor; is rich in vitamin B, and has iron content higher than that of other foods except for golden needle vegetable. CN104000148B discloses a processing method of dried turnips, which comprises seven procedures of selecting materials, cleaning, softening, cutting, baking, soaking and pickling, baking for flavor, mixing and stirring materials, and packaging and sterilizing.
The radish has certain effects of regulating qi and reducing phlegm, but the radish is not easy to store for a long time, and the dried radish is a dried vegetable with unique flavor and easy to store, but the effect of regulating qi and reducing phlegm is reduced in the preparation process, so that the technical problem to be solved is how to improve the effects of regulating qi and reducing phlegm of the dried radish under the condition of keeping the flavor of the dried radish.
Disclosure of Invention
The invention solves the technical problem of how to improve the qi regulating and phlegm reducing effects of dried turnips and provides a processing method of dried turnips with the effects of regulating qi and reducing phlegm.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a processing method of dried turnips with the effects of regulating qi and reducing phlegm comprises the following steps:
taking white radish, cleaning, draining, and soaking in 10% saline water for 72h to obtain softened white radish;
cleaning the softened white radish with clear water for 2-3 times, cutting into small pieces, and carrying out vacuum freeze drying to obtain a dried radish primary blank;
soaking 2-4 parts by mass of the primary blank into pickling liquid, pickling for 36-48 h at 3-7 ℃, wherein the pickling liquid comprises a pickling material and a solvent, and the pickling material comprises: 1-5 parts of perilla leaf, 5-10 parts of acacia honey, 10-25 parts of salt, 15-25 parts of rhizoma pinellinae praeparata, 10-15 parts of white pepper, 1-10 parts of fennel, 1-5 parts of clove, 1-5 parts of radix angelicae, 10-15 parts of ginger and 3-10 parts of shelled cardamom; the solvent comprises 50-60 parts by mass of oil and 1500-2500 parts by mass of water;
and after pickling is finished, filtering out pickling materials, baking the remaining pickling liquid and the dried radish primary blank at the temperature of 60-80 ℃ for 2-3 hours to obtain dried radish blank blocks, seasoning the dried radish blank blocks, and sterilizing to obtain the dried radish with the effects of regulating qi and reducing phlegm.
The radish, especially the white radish, is softened and then freeze-dried in vacuum, a porous and fluffy blocky structure can be formed inside the radish blank, the pickling liquid can be absorbed better than the pickling liquid by drying, meanwhile, in the freeze-drying process, the effective components of the radish are not easy to damage, and the effect of the dried radish product can be improved; the pickling solution can improve qi-regulating and phlegm-eliminating effects of the dried turnips.
After the radish is subjected to vacuum freeze-drying, the formed porous fluffy structure can fully absorb the pickling liquid, so that the qi regulating and phlegm reducing effects of the dried radish are remarkably improved.
Folium Perillae has effects in relieving exterior syndrome, dispelling cold, promoting qi circulation, and regulating stomach function, and can be used for treating wind-cold type common cold, cough, and emesis; the acacia honey contains robinin and volatile oil, and has antibacterial, antiseptic and antitussive effects; rhizoma Pinelliae Preparata is mainly used for eliminating dampness and phlegm, and is used for treating excessive phlegm cough and asthma, phlegm and fluid retention dizziness and palpitation, wind phlegm dizziness, phlegm syncope and headache; pepper, warming the middle-jiao, descending qi, resolving phlegm, and removing toxicity; the fennel has the effects of warming the kidney to dispel cold, harmonizing the stomach and regulating qi; clove warms the spleen and stomach to stop cholera, swelling, wind-toxin and tooth malnutrition; the angelica dahurica dispels wind, eliminates dampness, reduces swelling and relieves pain; ginger, rhizoma Zingiberis recens has effects of relieving exterior syndrome, dispelling cold, warming middle energizer, relieving vomit, warming lung, relieving cough, and removing toxic substance; dou kou Hua Shi can resolve dampness and move qi, warm middle energizer and arrest vomiting, stimulate appetite and promote digestion.
The materials have the effects of regulating qi and reducing phlegm and also have the effects of seasoning and enhancing flavor, so that the effects of regulating qi and reducing phlegm of the dried turnips are improved, and the flavor of the dried turnips is increased.
Preferably, the marinade comprises: 3-5 parts of perilla leaf, 7-10 parts of acacia honey, 20-25 parts of salt, 20-25 parts of rhizoma pinellinae praeparata, 12-15 parts of white pepper, 8-10 parts of fennel, 2-5 parts of clove, 3-5 parts of radix angelicae, 12-15 parts of ginger and 5-10 parts of shelled round cardamom.
Preferably, the marinade comprises: 3 parts of perilla leaf, 7 parts of acacia honey, 20 parts of salt, 20 parts of rhizoma pinellinae praeparata, 12 parts of white pepper, 8 parts of fennel, 2 parts of clove, 3 parts of angelica dahurica, 12 parts of ginger and 5 parts of shelled round cardamom.
Preferably, the solvent comprises 55-60 parts by mass of oil and 2000-2500 parts by mass of water.
Preferably, the solvent comprises 55 parts by mass of oil and 2000 parts by mass of water.
Preferably, the preparation method of the pickling solution comprises the following steps:
soaking the pickling materials in a solvent for 24 hours, covering, boiling with strong fire, removing the cover, boiling with slow fire until the volume of the solution is consumed by 30-50%, and extinguishing and cooling to obtain the pickling liquid. The effective components in the marinade can be effectively extracted by boiling the marinade, so that the qi regulating and phlegm reducing effects of the dried turnips are further enhanced.
Preferably, the oil comprises 10-15 parts by mass of sesame oil, 10-15 parts by mass of perilla oil and 30 parts by mass of rapeseed oil. The flavor of the dried turnips can be further improved by optimizing the oil.
Preferably, the oil comprises 12-15 parts by mass of sesame oil, 13-15 parts by mass of perilla oil and 30 parts by mass of rapeseed oil.
Preferably, the oil comprises 12 parts by mass of sesame oil, 13 parts by mass of perilla oil and 30 parts by mass of rapeseed oil.
Preferably, the flavouring is: mixing 2-5 parts by mass of wild pepper, 1-2 parts by mass of fried sesame and 1-3 parts by mass of zanthoxylum oil with the dried radish blocks.
Compared with the prior art, the invention has the beneficial effects that: after the radish is subjected to vacuum freeze-drying, the formed porous fluffy structure can fully absorb the pickling liquid, so that the qi regulating and phlegm reducing effects of the dried radish are remarkably improved.
The marinade has the effects of regulating qi and reducing phlegm and also has the effects of seasoning and enhancing flavor, and has a synergistic effect with the dried turnips, so that the effects of regulating qi and reducing phlegm are further improved, and the flavor of the dried turnips is further improved.
Detailed Description
The following examples are further illustrative of the present invention and are not intended to be limiting thereof.
Example 1
A processing method of dried turnips with the effects of regulating qi and reducing phlegm comprises the following steps:
taking white radish, cleaning, draining, and soaking in 10% saline water for 72h to obtain softened white radish;
cleaning the softened white radish with clear water for 2 times, cutting into small pieces, and freeze-drying under vacuum to obtain a dried radish primary blank;
soaking 300g of the primary blank into 150g of pickling liquid, pickling for 36-48 h at 3-7 ℃, wherein the pickling liquid comprises a pickling material and a solvent, and the pickling material comprises: 0.3g of perilla leaf, 0.7g of acacia honey, 2g of salt, 2g of rhizoma pinellinae praeparata, 1.2g of white pepper, 0.8g of fennel, 0.2 g of clove, 0.3g of angelica dahurica, 1.2g of ginger and 0.5g of shelled round cardamom; the solvent comprises 5.5g of oil and 200g of water, and the oil comprises 1.2g of sesame oil, 1.3g of perilla oil and 3g of rapeseed oil; soaking the pickling materials in solvent for 24h, covering, boiling with strong fire, removing the cover, decocting with slow fire until the solution volatilizes to 150g, extinguishing, and cooling to obtain pickling solution;
and after pickling is finished, filtering out pickling materials, baking the remaining pickling liquid and the dried radish primary blank at the temperature of 60-80 ℃ for 2-3 hours to obtain dried radish blank blocks, seasoning the dried radish blank blocks, and sterilizing to obtain the dried radish with the effects of regulating qi and reducing phlegm.
The radish, especially the white radish, is softened and then freeze-dried in vacuum, a porous and fluffy blocky structure can be formed inside the radish blank, the pickling liquid can be absorbed better than the pickling liquid by drying, meanwhile, in the freeze-drying process, the effective components of the radish are not easy to damage, and the effect of the dried radish product can be improved; the pickling solution can improve qi-regulating and phlegm-eliminating effects of the dried turnips.
After the radish is subjected to vacuum freeze-drying, the formed porous fluffy structure can fully absorb the pickling liquid, so that the qi regulating and phlegm reducing effects of the dried radish are remarkably improved. The effective components in the marinade can be effectively extracted by boiling the marinade, so that the qi regulating and phlegm reducing effects of the dried turnips are further enhanced. The flavor of the dried turnips can be further improved by optimizing the oil.
Example 2
A processing method of dried turnips with the effects of regulating qi and reducing phlegm comprises the following steps:
taking white radish, cleaning, draining, and soaking in 10% saline water for 72h to obtain softened white radish;
cleaning the softened white radish with clear water for 2 times, cutting into small pieces, and freeze-drying under vacuum to obtain a dried radish primary blank;
soaking 300kg of primary blank into about 150kg of pickling liquid, pickling for 36-48 h at 3-7 ℃, wherein the pickling liquid comprises a pickling material and a solvent, and the pickling material comprises: 0.3kg of perilla leaf, 0.7kg of acacia honey, 2kg of salt, 2kg of rhizoma pinellinae praeparata, 1.2kg of white pepper, 0.8kg of fennel, 0.2 kg of clove, 0.3kg of angelica dahurica, 1.2kg of ginger and 0.5kg of shelled cardamom; the solvent comprises 5.5kg of oil and 200kg of water, and the oil comprises 1.2kg of sesame oil, 1.3kg of perilla oil and 3kg of rapeseed oil; soaking the pickling materials in a solvent for 24 hours, covering, boiling with strong fire, removing the cover, boiling with slow fire until the solution volatilizes by 30-32%, and extinguishing and cooling to obtain a pickling solution;
and after pickling is finished, filtering out pickling materials, baking the remaining pickling liquid and the dried radish primary blank at the temperature of 60-80 ℃ for 2-3 hours to obtain dried radish blank blocks, seasoning the dried radish blank blocks, and sterilizing to obtain the dried radish with the effects of regulating qi and reducing phlegm.
Comparative examples 1 to 9
The differences between comparative examples 1 to 9 and example 1 are shown in the following table, and the rest is the same as example 1.
TABLE 1 differences between comparative examples 1 to 9 and example 1
Comparative example 10
A processing method of dried Chinese yam with the effects of regulating qi and reducing phlegm comprises the following steps:
taking the Chinese yam, cleaning, draining, and soaking in 10% saline water for 72h to obtain softened Chinese yam;
cleaning the softened rhizoma Dioscoreae with clear water for 2 times, cutting into small pieces, and vacuum freeze drying to obtain dry rhizoma Dioscoreae primary blank;
soaking 300g of the primary blank into 150g of pickling liquid, pickling for 36-48 h at 3-7 ℃, wherein the pickling liquid comprises a pickling material and a solvent, and the pickling material comprises: 0.3g of perilla leaf, 0.7g of acacia honey, 2g of salt, 2g of rhizoma pinellinae praeparata, 1.2g of white pepper, 0.8g of fennel, 0.2 g of clove, 0.3g of angelica dahurica, 1.2g of ginger and 0.5g of shelled round cardamom; the solvent comprises 5.5g of oil and 200g of water, and the oil comprises 1.2g of sesame oil, 1.3g of perilla oil and 3g of rapeseed oil; soaking the pickling materials in solvent for 24h, covering, boiling with strong fire, removing the cover, decocting with slow fire until the solution volatilizes to 150g, extinguishing, and cooling to obtain pickling solution;
and after pickling is finished, filtering out pickling materials, baking the residual pickling liquid and the dried primary blank of the Chinese yam for 2-3 hours at the temperature of 60-80 ℃ to obtain dried Chinese yam blank blocks, seasoning the dried Chinese yam blank blocks, and sterilizing to obtain the dried Chinese yam with the functions of regulating qi and reducing phlegm.
Comparative example 11
A processing method of dried turnips with the effects of regulating qi and reducing phlegm comprises the following steps:
taking white radish, cleaning, draining, and soaking in 10% saline water for 72h to obtain softened white radish;
cleaning softened white radish with clear water for 2 times, cutting into small pieces, baking at 100 deg.C for 1 hr to obtain dried radish blank;
soaking 300g of the primary blank into 150g of pickling liquid, pickling for 36-48 h at 3-7 ℃, wherein the pickling liquid comprises a pickling material and a solvent, and the pickling material comprises: 0.3g of perilla leaf, 0.7g of acacia honey, 2g of salt, 2g of rhizoma pinellinae praeparata, 1.2g of white pepper, 0.8g of fennel, 0.2 g of clove, 0.3g of angelica dahurica, 1.2g of ginger and 0.5g of shelled round cardamom; the solvent comprises 5.5g of oil and 200g of water, and the oil comprises 1.2g of sesame oil, 1.3g of perilla oil and 3g of rapeseed oil; soaking the pickling materials in solvent for 24h, covering, boiling with strong fire, removing the cover, decocting with slow fire until the solution volatilizes to 150g, extinguishing, and cooling to obtain pickling solution;
and after pickling is finished, filtering out pickling materials, baking the remaining pickling liquid and the dried radish primary blank at the temperature of 60-80 ℃ for 2-3 hours to obtain dried radish blank blocks, seasoning the dried radish blank blocks, and sterilizing to obtain the dried radish with the effects of regulating qi and reducing phlegm.
Examples of the experiments
SD rats with 50 rats, half male and female rats and weight 200-250 g are randomly divided into 13 groups, and each group comprises 10 rats. The control group was perfused with the same volume of normal saline; the products of each embodiment of the invention were administered separately by gavage, 2g dried radish per kg. Continuously administering for 7d, 1 time per day, 50min after the last administration, anesthetizing the rat with urethane (1g/kg), fixing in a supine position, separating trachea, inserting a glass capillary (10 cm in length) with known weight between two cartilages in the center of the lower edge of the cricoid cartilage, allowing secretion to rise along the capillary, collecting 1h secretion of trachea of each group of rat, weighing on an electronic balance, and calculating the secretion amount per 1kg body weight.
Selecting 10 people with food knowledge background to prepare dried turnips or dried Chinese yams according to the above embodiment, and evaluating the flavor respectively in good, medium and bad states, and considering the mouthfeel and taste comprehensively to evaluate the eating quality of each embodiment.
TABLE 2 Performance of the various embodiments
As can be seen from Table 1, the white radish and the pickling solution can form good flavor, the eating quality is high, and the combination of the pickling materials in the pickling solution can generate special flavor, so that the flavor of the dried radish is further improved.
The amount of the secretion in the example 1 or 2 is higher, which indicates that the dried radish in the examples 1 and 2 has better phlegm reducing effect, and the amount of the pickling materials in the comparative examples 1-9 is less than that in the example 1, so that the phlegm reducing effect is greatly different from that in the example 1, because the radish and various components in the pickling materials generate certain synergistic effect and the phlegm reducing effect is improved together.
The comparative example 10 is dried Chinese yam which also has the effects of regulating qi and reducing phlegm, but the marinade in the example 1 is more suitable for radish and can produce a synergistic effect with radish. In comparative example 11, the dried radish strips were processed by baking, and the phlegm-resolving effect was weaker than that of example 1, which is related to the fact that baking did not produce a porous structure and did not absorb more pickling solution, and thus the phlegm-resolving effect was poor.
The above detailed description is specific to possible embodiments of the present invention, and the above embodiments are not intended to limit the scope of the present invention, and all equivalent implementations or modifications that do not depart from the scope of the present invention should be included in the present claims.
Claims (10)
1. The processing method of the dried turnips with the functions of regulating qi and reducing phlegm is characterized by comprising the following steps:
taking white radish, cleaning, draining, and soaking in 10% saline water for 72h to obtain softened white radish;
cleaning the softened white radish with clear water for 2-3 times, cutting into small pieces, and carrying out vacuum freeze drying to obtain a dried radish primary blank;
soaking the primary blank into a pickling solution, wherein the primary blank and the pickling solution are pickled for 36-48 h at the temperature of 3-7 ℃ in a mass ratio of 1: 0.5-1, and the pickling solution comprises a pickling material and a solvent, wherein the pickling material comprises: 1-5 parts of perilla leaf, 5-10 parts of acacia honey, 10-25 parts of salt, 15-25 parts of rhizoma pinellinae praeparata, 10-15 parts of white pepper, 1-10 parts of fennel, 1-5 parts of clove, 1-5 parts of radix angelicae, 10-15 parts of ginger and 3-10 parts of shelled cardamom; the solvent comprises 50-60 parts by mass of oil and 1500-2500 parts by mass of water;
and after pickling is finished, filtering out pickling materials, baking the remaining pickling liquid and the dried radish primary blank at the temperature of 60-80 ℃ for 2-3 hours to obtain dried radish blank blocks, seasoning the dried radish blank blocks, and sterilizing to obtain the dried radish with the effects of regulating qi and reducing phlegm.
2. The method for processing dried turnips having the effect of regulating qi to reduce phlegm according to claim 1, wherein the marinade comprises: 3-5 parts of perilla leaf, 7-10 parts of acacia honey, 20-25 parts of salt, 20-25 parts of rhizoma pinellinae praeparata, 12-15 parts of white pepper, 8-10 parts of fennel, 2-5 parts of clove, 3-5 parts of radix angelicae, 12-15 parts of ginger and 5-10 parts of shelled round cardamom.
3. The method for processing dried turnips having the effect of regulating qi to reduce phlegm according to claim 2, wherein the marinade comprises: 3 parts of perilla leaf, 7 parts of acacia honey, 20 parts of salt, 20 parts of rhizoma pinellinae praeparata, 12 parts of white pepper, 8 parts of fennel, 2 parts of clove, 3 parts of angelica dahurica, 12 parts of ginger and 5 parts of shelled round cardamom.
4. The method for processing dried turnips having the effect of regulating qi to reduce phlegm according to claim 1, wherein the solvent comprises 55 to 60 parts by mass of oil and 2000 to 2500 parts by mass of water.
5. The method for processing dried turnips having the effect of regulating qi to reduce phlegm according to claim 1, wherein the solvent comprises 55 parts by mass of oil and 2000 parts by mass of water.
6. The processing method of dried turnips with effects of regulating qi and eliminating phlegm according to claim 1, wherein the pickling solution is prepared by the following steps:
soaking the pickling materials in a solvent for 24 hours, covering, boiling with strong fire, removing the cover, boiling with slow fire until the volume of the solution is consumed by 30-50%, and extinguishing and cooling to obtain the pickling liquid.
7. The processing method of dried turnips with the effect of regulating qi and reducing phlegm according to claim 1, wherein the oil comprises 10-15 parts by mass of sesame oil, 10-15 parts by mass of perilla oil and 30 parts by mass of rapeseed oil.
8. The processing method of dried turnips with the effect of regulating qi and reducing phlegm according to claim 1, wherein the oil comprises 12-15 parts by mass of sesame oil, 13-15 parts by mass of perilla oil and 30 parts by mass of rapeseed oil.
9. The method for processing dried turnips having the effect of regulating qi and reducing phlegm according to claim 1, wherein the oil comprises 12 parts by mass of sesame oil, 13 parts by mass of perilla oil and 30 parts by mass of rapeseed oil.
10. The processing method of dried turnips with effects of regulating qi and reducing phlegm according to claim 1, wherein the seasoning is: mixing 2-5 parts by mass of wild pepper, 1-2 parts by mass of fried sesame and 1-3 parts by mass of zanthoxylum oil with the dried radish blocks.
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| KR19990085380A (en) * | 1998-05-18 | 1999-12-06 | 최정숙 | Pickles manufacturing method |
| CN104000148A (en) * | 2014-06-24 | 2014-08-27 | 重庆永齐农业开发有限公司 | Method for producing dried turnip |
| CN105594836A (en) * | 2015-11-24 | 2016-05-25 | 长江师范学院 | Method for preparing dried carmine radish through vacuum freeze drying |
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