CN112493442A - Preparation method of instant crispy chili radish strips - Google Patents
Preparation method of instant crispy chili radish strips Download PDFInfo
- Publication number
- CN112493442A CN112493442A CN202011512474.6A CN202011512474A CN112493442A CN 112493442 A CN112493442 A CN 112493442A CN 202011512474 A CN202011512474 A CN 202011512474A CN 112493442 A CN112493442 A CN 112493442A
- Authority
- CN
- China
- Prior art keywords
- radish
- white
- strips
- shade
- radish strips
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000220259 Raphanus Species 0.000 title claims abstract description 74
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 74
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title description 6
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 12
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims description 12
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 239000001728 capsicum frutescens Substances 0.000 claims description 9
- 229940029982 garlic powder Drugs 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000003892 spreading Methods 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 239000000052 vinegar Substances 0.000 claims description 8
- 239000011521 glass Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000007664 blowing Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000007796 conventional method Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000019654 spicy taste Nutrition 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 239000002352 surface water Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000001737 promoting effect Effects 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
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002472 Starch Polymers 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
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 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
- A23L19/20—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
- 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
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for making instant crisp chili radish strips, which comprises the steps of pickling by sugar, salt, passion fruit juice and the like, removing partial water, removing the spicy taste of radish, obtaining a certain passion fruit fragrance, and removing the surface water in the shade, so that the final taste is not dry, and the instant crisp chili radish strips are more fragrant and crisp, and are delicious after being bitten by one mouth.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to a preparation method of instant crispy chili radish strips.
Background
Radish has the effects of coordinating intestines and stomach, improving immunity, preventing cancer, resisting cancer, stimulating appetite, promoting digestion, and promoting immunity and disease resistance. The mustard oil in the radish can promote gastrointestinal motility, increase appetite and help digestion, the amylase in the radish can decompose starch in food, fat is fully absorbed, and meanwhile, the radish contains lignin, so that the activity of macrophages can be improved, and cancer cells can be phagocytized. In addition, various enzymes contained in the radish can decompose carcinogenic nitrosamine, so that the radish has an anticancer effect, most of people can eat the radish, the effect of raw frying, medicinal meal cooking, soup guiding or external application on the affected part is very good, and the radish can also be prepared into instant small packaging products, such as crisp radish strips.
In the prior art, crisp radish strips are generally pickled for about 1 week in a glass jar or jar after being cleaned and peeled, cut into strips, put on a balcony to be naturally dried for 4 days, then the dried radish strips are kneaded with salt, then chopped capsicum frutescens and chopped hot pepper are added, and the mixture is uniformly mixed. The radish strips prepared by the method are not crisp enough and have heavy salt taste.
Disclosure of Invention
Aiming at the defects of the radish strip making method in the prior art, the invention aims to provide the making method of the instant chili crisp radish strip.
The technical scheme of the invention is a method for preparing instant crisp chili radish strips, which is completed by the following steps:
step one, pretreatment: selecting fresh round white radish after frosting, cleaning the white radish, removing fibrous roots on the surface of the white radish, cutting the white radish into small blocks with the square of 2-3cm, putting the cut small blocks of the white radish into a flat container woven by bamboo chips, adding white granulated sugar, salt and passion fruit juice, fully and uniformly stirring, and standing in a cool place for 30-60min, wherein the weight ratio of the white granulated sugar to the salt to the passion fruit juice to the white radish is as follows: 0.1-0.2: 0.3-0.5: 0.01-0.05: 3-5;
step two, drying the surface moisture in the shade: spreading the pretreated radish strips in an open cool environment, blowing for 2-4h by natural wind, and spreading to a thickness of one layer;
step three, mixing materials: fully and uniformly mixing the radish strips subjected to surface moisture drying in the shade with chopped garlic powder, fresh red capsicum frutescens powder and apple vinegar, wherein the using amounts of the garlic powder, the capsicum frutescens powder and the apple vinegar are respectively 10%, 8% and 3% of the weight of the radish strips subjected to surface moisture drying in the shade;
fourthly, sealing and storing: placing the radish strips mixed with the material into a glass bottle, and storing for 2-5 days at normal temperature under a sealed condition;
fifthly, vacuum packaging: packaging the radish strips which are hermetically stored into small-package products by adopting a vacuum packaging method, and then sterilizing by adopting a conventional method.
Compared with the prior art, the spicy radish is pickled by sugar, salt, passion fruit juice and the like, so that the spicy taste of the radish can be removed while part of water is removed, a certain passion fruit fragrance is obtained, and the surface water is removed in the shade, so that the final taste is not dry, the spicy radish is more crispy, and the juice is still contained after being bitten by one mouth, and the spicy radish is delicious.
Detailed Description
The present invention will now be further elucidated with reference to the prior art.
Example one
The preparation method of the instant crisp chili radish strips comprises the following steps:
step one, pretreatment: selecting fresh round white radish after frosting, cleaning the white radish, removing fibrous roots on the surface of the white radish, cutting the white radish into small blocks with the square of 2-3cm, putting the cut small blocks of the white radish into a flat container woven by bamboo chips, adding white granulated sugar, salt and passion fruit juice, fully and uniformly stirring, and standing in a cool place for 30-60min, wherein the weight ratio of the white granulated sugar to the salt to the passion fruit juice to the white radish is as follows: 0.1: 0.3: 0.01: 3;
step two, drying the surface moisture in the shade: spreading the pretreated radish strips in an open cool environment, blowing for 4 hours by natural wind, and spreading the radish strips into a layer;
step three, mixing materials: fully and uniformly mixing the radish strips subjected to surface moisture drying in the shade with chopped garlic powder, fresh red capsicum frutescens powder and apple vinegar, wherein the using amounts of the garlic powder, the capsicum frutescens powder and the apple vinegar are respectively 10%, 8% and 3% of the weight of the radish strips subjected to surface moisture drying in the shade;
fourthly, sealing and storing: placing the radish strips mixed with the material into a glass bottle, and storing for 2 days at normal temperature under a sealed condition;
fifthly, vacuum packaging: packaging the radish strips which are hermetically stored into small-package products by adopting a vacuum packaging method, and then sterilizing by adopting a conventional method.
Example two
The preparation method of the instant crisp chili radish strips comprises the following steps:
step one, pretreatment: selecting frosted fresh round white radishes, cleaning the white radishes, removing fibrous roots on the surfaces of the white radishes, cutting the white radishes into small blocks with the square of 2-3cm, putting the cut small blocks of the radishes into a flat container woven by bamboo chips, adding white granulated sugar, salt and passion fruit juice, fully and uniformly stirring, and standing in a cool place for 35min, wherein the weight ratio of the white granulated sugar to the salt to the passion fruit juice to the white radishes is as follows: 0.2: 0.5: 0.05: 5;
step two, drying the surface moisture in the shade: spreading the pretreated radish strips in an open cool environment, blowing for 2 hours by natural wind, and spreading the radish strips into a layer;
step three, mixing materials: fully and uniformly mixing the radish strips subjected to surface moisture drying in the shade with chopped garlic powder, fresh red capsicum frutescens powder and apple vinegar, wherein the using amounts of the garlic powder, the capsicum frutescens powder and the apple vinegar are respectively 10%, 8% and 3% of the weight of the radish strips subjected to surface moisture drying in the shade;
fourthly, sealing and storing: placing the radish strips mixed with the material into a glass bottle, and storing for 5 days at normal temperature under a sealed condition;
fifthly, vacuum packaging: packaging the radish strips which are hermetically stored into small-package products by adopting a vacuum packaging method, and then sterilizing by adopting a conventional method.
Claims (1)
1. A method for making instant crispy chili radish strips comprises the following steps:
step one, pretreatment: selecting fresh round white radish after frosting, cleaning the white radish, removing fibrous roots on the surface of the white radish, cutting the white radish into small blocks with the square of 2-3cm, putting the cut small blocks of the white radish into a flat container woven by bamboo chips, adding white granulated sugar, salt and passion fruit juice, fully and uniformly stirring, and standing in a cool place for 30-60min, wherein the weight ratio of the white granulated sugar to the salt to the passion fruit juice to the white radish is as follows: 0.1-0.2: 0.3-0.5: 0.01-0.05: 3-5;
step two, drying the surface moisture in the shade: spreading the pretreated radish strips in an open cool environment, blowing for 2-4h by natural wind, and spreading to a thickness of one layer;
step three, mixing materials: fully and uniformly mixing the radish strips subjected to surface moisture drying in the shade with chopped garlic powder, fresh red capsicum frutescens powder and apple vinegar, wherein the using amounts of the garlic powder, the capsicum frutescens powder and the apple vinegar are respectively 10%, 8% and 3% of the weight of the radish strips subjected to surface moisture drying in the shade;
fourthly, sealing and storing: placing the radish strips mixed with the material into a glass bottle, and storing for 2-5 days at normal temperature under a sealed condition;
fifthly, vacuum packaging: packaging the radish strips which are hermetically stored into small-package products by adopting a vacuum packaging method, and then sterilizing by adopting a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011512474.6A CN112493442A (en) | 2020-12-19 | 2020-12-19 | Preparation method of instant crispy chili radish strips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011512474.6A CN112493442A (en) | 2020-12-19 | 2020-12-19 | Preparation method of instant crispy chili radish strips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112493442A true CN112493442A (en) | 2021-03-16 |
Family
ID=74922769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011512474.6A Pending CN112493442A (en) | 2020-12-19 | 2020-12-19 | Preparation method of instant crispy chili radish strips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112493442A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304562A (en) * | 2021-12-09 | 2022-04-12 | 李春俭 | Tasty and refreshing radish and preparation method thereof |
-
2020
- 2020-12-19 CN CN202011512474.6A patent/CN112493442A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304562A (en) * | 2021-12-09 | 2022-04-12 | 李春俭 | Tasty and refreshing radish and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101332799B1 (en) | Method for Preparing of Sweet-Sour Pork and Sweet-Sour Pork Prepared by the Method | |
| CN104921117A (en) | Fruit and vegetable fermented compound seasoning preparation method | |
| CN104621538A (en) | Pepper sauce | |
| KR20160010742A (en) | native grass extract pickled radish and manufacturing method of the same | |
| RU2311065C1 (en) | Method for production of canned goods from chicken and rice | |
| CN101077171A (en) | Capsic acid and preparation method thereof | |
| KR20130061799A (en) | Beef bulgogi sauce for improving flavour and preparation method of beef bulgogi using it | |
| CN112493442A (en) | Preparation method of instant crispy chili radish strips | |
| KR20170049774A (en) | Kimchi fermented by using rice koji and manufacturing method therof | |
| CN1097435C (en) | Process of making sweet and sour ginger shreds | |
| CN110810811A (en) | Pickled vegetable sweet chili sauce and preparation method thereof | |
| CN102894307A (en) | Preparation method of low-salt white dried turnip pickle | |
| KR20060121434A (en) | Method for manufacturing using fruits and vegetables | |
| KR101183247B1 (en) | Red pepper paste with galic and manufaturing method thereof | |
| KR20160109627A (en) | Method for Preparing of Sweet-Sour Pork and Sweet-Sour Pork Prepared by the Method | |
| CN101744201A (en) | Brined tender pink ginger convenience food and preparation method | |
| CN107411031A (en) | A kind of preparation method of nutrition thick chilli sauce | |
| KR20120020885A (en) | Papaya preserved and process for the preparation thereof | |
| CN111743117A (en) | Preparation process of healthy enzyme pickled vegetables | |
| CN102084975A (en) | Method for producing carrots with pickled peppers | |
| KR100692914B1 (en) | The manufacturing process of pumpkin paste | |
| CN104351707A (en) | Brassica rapa and preparation method thereof | |
| RU2281659C1 (en) | Method for production of canned stuffed cabbage leaves | |
| RU2327371C1 (en) | Canned food "golubtsy in moldavian style" production process | |
| KR101582122B1 (en) | Five color water-kimchi and Preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210316 |
|
| WD01 | Invention patent application deemed withdrawn after publication |