CN113100411A - Pickled radish product and pickling method thereof - Google Patents
Pickled radish product and pickling method thereof Download PDFInfo
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- CN113100411A CN113100411A CN202110569990.0A CN202110569990A CN113100411A CN 113100411 A CN113100411 A CN 113100411A CN 202110569990 A CN202110569990 A CN 202110569990A CN 113100411 A CN113100411 A CN 113100411A
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Abstract
The invention discloses a pickled radish product and a pickling method thereof, wherein the pickled radish product comprises the following components in parts by weight: 80-90 parts of radish, 11.5-12.5 parts of purified water, 2.5-3.0 parts of edible salt, 0.15-0.30 part of glacial acetic acid and food additives.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a pickled radish product and a pickling method thereof.
Background
Radish belongs to cruciferae plants, belongs to two-year or one-year herbaceous plants, has the whole height of 20-100 cm, straight root meat quality, long round shape, spherical shape or conical shape, green, white or red skin, branched stem, hairless and slightly frosted; the raceme is terminal and axillary, the flower is white or pink, the stem length is 1-1.5 cm, the flowering phase is 4-5 months, and the fruit phase is 5-6 months.
Studies study of original species of radish originated from wild radish on the European and sub-warm coast, and radish is one of the ancient cultivated crops in the world; radish has become an important food for egyptian as of 4500 years ago; is generally cultivated in various places in China.
The radish root is eaten as vegetable, the seeds, the fresh root, the dead root and the leaves are all used as medicines, the seeds have the functions of promoting digestion and reducing phlegm, the fresh root quenches thirst and assists digestion, the dead root facilitates urination and defecation, the leaves treat primary dysentery and prevent dysentery, and the seeds are used in oil extraction industry and are eaten.
In the household, the radish production process is diversified, but in order to improve the taste of the radish, the radish is processed mainly by salting and storing and transporting in the prior art.
As in patent application No.: cn201410246152.x discloses a preparation method of pickled vegetables, comprising the following process steps: selecting raw materials, salting, finishing, cleaning, forming, desalting, dehydrating, mixing materials, metering, subpackaging, sterilizing, boxing and warehousing; the preparation method of the pickled vegetable can prevent the pickled vegetable from rotting and deteriorating and generating carcinogen, and can improve the taste of the pickled vegetable.
The preparation method adopts various raw materials for pickling to prepare the radish food finished product, but the prior radish pickling method has the disadvantages of complex integral structure, complicated pickling process, long period for preparing the radish food finished product, greatly reduced practicability, high integral manufacturing cost and reduced economic benefit.
Disclosure of Invention
The invention aims to solve the main technical problem of providing a pickled radish product and a pickling method thereof, wherein the pickled radish product has the advantages of simple production method, rich nutrition and good taste of a finished product, and improves the edible effect.
In order to solve the technical problems, the invention provides the following technical scheme:
the pickled radish product comprises the following components in parts by weight: 80-90 parts of radish, 11.5-12.5 parts of purified water, 2.5-3.0 parts of edible salt, 0.15-0.30 part of glacial acetic acid and a food additive.
The following is a further optimization of the above technical solution of the present invention:
the food additive specifically comprises the following components in parts by weight: 0.07-0.09 part of citric acid, 0.06-0.08 part of potassium sorbate, 0.02-0.04 part of aspartame, 0.02-0.04 part of acesulfame potassium, 0.005-0.02 part of saccharin sodium and 0.05-0.2 part of lemon yellow.
The invention also provides a pickling method of the pickled radish product, which comprises the following steps: a step of processing raw materials of a radish pickling semi-finished product; a finished product production step; a post-finished product processing step;
the finished product production steps comprise:
s6, preparing pickling raw materials: preparing under normal temperature environment, firstly, 11.5-12.5 parts of purified water is taken as a substrate, the purified water is poured into a mixing barrel, then 2.5-3.0 parts of edible salt, 0.15-0.30 part of glacial acetic acid, 0.07-0.09 part of citric acid, 0.06-0.08 part of potassium sorbate, 0.02-0.04 part of aspartame, 0.02-0.04 part of acesulfame potassium, 0.005-0.02 part of saccharin sodium and 0.05-0.2 part of lemon yellow are sequentially added into the mixing barrel to be stirred and mixed, and the pickling raw materials are obtained after uniform mixing is ensured;
s7, soaking: selecting a radish semi-finished product which is processed by the radish pickling semi-finished product raw material processing step, mixing the radish semi-finished product with pickling raw materials, and adding the mixture into a dipping tank;
s8, pouring the pool: dipping the semi-finished radish in a dipping pool to obtain dipped radish;
s9, repairing: repairing the soaked radish to obtain a finished radish product;
s10, bagging: and packaging the finished radish into a packaging bag.
The following is a further optimization of the above technical solution of the present invention:
the processing steps of the radish pickling semi-finished product raw materials comprise:
s1, inputting salting raw materials: selecting a radish pickling semi-finished product subjected to salting treatment as a raw material;
s2, cleaning raw materials: cleaning the pickled semi-finished product of the radish by a cleaning machine for 10-15 minutes to obtain cleaned radish;
s3, cutting: cutting the cleaned radish into sections by a cutting machine to obtain radish sections;
s4, repairing and grading: repairing and grading the radish segments to obtain a primary radish;
s5, salinity adjustment: and (3) putting the primary radish into an adjusting container to adjust the salinity of the radish to obtain a semi-finished radish product.
Further optimization: the post-finished product processing step comprises:
s11, vacuum packaging: carrying out vacuum packaging on the packaged packaging bags to obtain subpackaged finished products;
s12, weight selection: detecting the weight of the subpackaged finished products in real time by adopting a weight sorting machine, and removing unqualified products;
s13, sterilization: sterilizing the packaged finished product by adopting a pasteurization method;
s14, cooling: conveying the sterilized subpackaged finished products into a cooling pool, and cooling by adopting flowing cooling water;
s15, drying: removing water on the packaging bag by using a strong-flow water remover;
s16, visual inspection of foreign matters: detecting the dried subpackaged finished products;
s17, X-ray machine detection: detecting each bag of subpackaged finished products by adopting an X-ray machine;
s18, metal detection: detecting each bag of subpackaged finished products by adopting a metal detector;
s19, boxing: respectively filling the detected subpackaged finished products into packing boxes;
s20, packaging: packaging the packaged packing boxes by using a packaging machine;
s21, pressure test: and standing the qualified finished products in the warehouse for more than 48 hours, detecting whether the liquid leakage problem exists, if the paper boxes are observed to be soaked, picking out and replacing, and waiting for delivery after the qualified finished products are qualified.
Further optimization: the salinity of the radish pickling semi-finished product in the step S1 is more than 10 degrees.
Further optimization: in the step S5, the soaking time in clear water is 8-10 hours, and the salinity of the primary radish is adjusted to be below 5 ℃.
Further optimization: and step S8, adding the semi-finished radish product and the pickling raw materials into the dipping tank, starting calculation, dipping the semi-finished radish product in the first day, pouring the liquid in the second day, and stirring the materials in the dipping tank at least once every day.
Further optimization: the pasteurization temperature in step S15 is: the sterilization time is as follows at 86-90 deg.C: 25-30 minutes.
Further optimization: the temperature of the cooling water flowing in step S14 is: 15-18 ℃, the cooling time is 6-10 minutes, and the temperature in the packed finished product after cooling is 25-27 ℃.
The invention adopts the technical scheme, the conception is ingenious, the radish pickled product and the pickling method can prevent the radish pickled product from mildewing, rotting and deteriorating and generating carcinogens, further improve the safety of the radish pickled product, improve the taste of pickled vegetables, and the pickled vegetables obtained according to the method can not generate adverse effects on human health.
And after the pickled radish product is detected, the detection conclusion is as follows: through inspection, the detected items meet the standard requirements of GB 2762-.
And sensory detection shows that the pickled radish product is reddish brown in color, glossy, sauced, free of unpleasant odor and has the following taste: has no sour taste and no peculiar smell, has the specifications of various products, has uniform thickness and no impurities, has no turbid bittern, and has crisp and tender texture.
The invention is further illustrated with reference to the following figures and examples.
Drawings
FIG. 1 is a process flow diagram of a pickling method in an embodiment of the present invention;
FIG. 2 is a report of the test and detection of pickled radish products according to the embodiment of the present invention;
FIG. 3 is a report of the test and detection of pickled radish products in the example of the present invention.
Detailed Description
Example 1:
a pickled radish product comprises the following components: radish, water, edible salt, glacial acetic acid and food additives.
The components are as follows according to the weight portion: 80 parts of radish, 11.5 parts of purified water, 2.5 parts of edible salt, 0.15 part of glacial acetic acid and a food additive.
The food additive comprises the following components: citric acid, potassium sorbate, aspartame (containing phenylalanine), acesulfame potassium, saccharin sodium and lemon yellow.
The food additive comprises the following components in parts by weight: 0.07 part of citric acid, 0.06 part of potassium sorbate, 0.02 part of aspartame (containing phenylalanine), 0.02 part of acesulfame potassium, 0.005 part of saccharin sodium and 0.05 part of lemon yellow.
The water is used as a matrix, and the water is purified water.
A pickling method of pickled radishes specifically comprises the following steps:
s1, inputting salting raw materials: selecting a radish pickling semi-finished product subjected to salting treatment as a raw material, wherein the salinity of the radish pickling semi-finished product is more than 10 ℃, and detecting whether impurities such as impurities or metals exist in the radish pickling semi-finished product by metal detection and X-ray machine detection.
The sundries in the step S1 include: glass, ceramic, hair, silt and other sundries.
In the step S1, a salinity detector is used to detect the radish pickling semi-finished product, so as to ensure that the salinity of the raw material of the radish pickling semi-finished product is 10 degrees, and the detection frequency is at least once per batch.
And (5) after the salting raw materials are input in the step S1, immediately adding clear water for soaking, and not flattening the radish salting semi-finished products.
S2, cleaning raw materials: cleaning the semi-finished product pickled with the radish by using a cleaning machine, wherein the cleaning time is 10 minutes, and during cleaning, the semi-finished product pickled with the radish is ground, and the surface layers of the semi-finished product pickled with the radish, black spots, fibrous roots and the like are removed; and removing impurities such as nylon ropes, hairs and silt mixed in the pickled semi-finished product of the radish to obtain the cleaned radish.
In the step S2, during cleaning, visual inspection is performed in real time by a worker, and removal of surface pile skin, black specks, fibrous roots and the like of the pickled semi-finished radish is performed in real time; and removing impurities such as nylon ropes, hairs and silt mixed in the radish pickling semi-finished product, wherein the frequency of visual inspection is real-time detection.
S3, cutting: the radish cleaning method comprises the steps of conveying cleaned radish to a slitting process, slitting the cleaned radish into sections by a slitting machine to obtain radish sections, wherein the section length of the radish sections is 19-20cm, the section length of the radish sections is periodically detected when the radish is slit, the section length of the radish sections is ensured to be 19-20cm, and the detection period is at least one time when each section is slit for one hour.
In the step 3, measuring the section length of the radish section by using a measuring tool to ensure that the section length of the radish section is 19-20 cm.
S4, repairing and grading: and (2) repairing and grading the radish sections, wherein manual repairing is adopted during repairing to ensure that the surfaces of the repaired radish sections are clean without big root hairs, black cores, bran cores and the like, then manual grading is adopted, the radish sections with the weight of 200g-430g are used as big root sections, and the rest radish sections are cut into thin strips or round pieces to obtain the primary radish.
S5, salinity adjustment: and (3) conveying the primary radish to a salinity adjusting process to adjust the salinity, firstly filling the primary radish into an adjusting container during adjustment, then adding clear water into the adjusting container for soaking, detecting the salinity of the primary radish after the adjustment is finished when the soaking time of the clear water is 8 hours, and obtaining a semi-finished radish product when the salinity of the primary radish is below 5 degrees after the adjustment is finished.
And S5, detecting the semi-finished radish product by using a salinity detector to ensure that the salinity of the semi-finished radish product is below 5 degrees, wherein the detection frequency is at least once for each desalting container.
In the step S5, the weight of water in each adjusting container is 300Kg, the weight of the primary radish is 250Kg, and the materials in each adjusting container can be periodically stirred while adjusting the salinity, wherein the stirring period is preferably at least one time within 1 hour.
S6, preparing pickling raw materials: taking 11.5 parts of purified water as a substrate, pouring the purified water into a mixing barrel, then sequentially adding 2.5 parts of edible salt, 0.15 part of glacial acetic acid, 0.07 part of citric acid, 0.06 part of potassium sorbate, 0.02 part of aspartame (containing phenylalanine), 0.02 part of acesulfame potassium, 0.005 part of saccharin sodium and 0.05 part of lemon yellow into the mixing barrel for stirring and mixing, and obtaining the pickling raw material after ensuring uniform mixing.
The curing raw material is prepared at normal temperature in the step S6.
S7, soaking: mixing a semi-finished radish product and a pickling raw material, and adding the mixture into a dipping tank, wherein the ratio of the semi-finished radish product to the pickling raw material is 1:1.
S8, pouring the pool: and (3) dipping the semi-finished radish in a dipping tank, wherein the semi-finished radish and pickling raw materials are added into the dipping tank for calculation, the semi-finished radish is dipped in the solution on the first day, the solution is poured on the second day, the materials in the dipping tank are stirred at least once every day, and the dipped radish is obtained after the dipping.
S9, repairing: repairing the soaked radishes by manual work, ensuring the surfaces of the repaired soaked radishes to be clean, and obtaining finished radishes without big root hairs, black cores, chaff cores and the like, wherein the repairing frequency is at least one time for repairing each soaked radishes.
S10, bagging: the finished radish is packaged into a packaging bag, and the pickling raw materials are not required to be added into the packaging bag during packaging.
In this embodiment, the weight of the big root segment of the finished radish in each packaging bag in the step S10 is 1Kg, and each bag has 3-4 segments.
S11, vacuum packaging: and carrying out vacuum packaging on the packaging bags subjected to bagging to obtain subpackaged finished products, wherein the vacuum packaging is carried out according to vacuum requirements, and whether the sealing strength and the vacuumizing condition of the packaging bags are qualified or not is detected after the vacuum packaging is finished, and the detection frequency is at least one time for each bag.
S12, weight selection: and (3) detecting the weight of the subpackaged finished products in real time by adopting a weight sorting machine, and ensuring that the weight of the subpackaged finished products meets the production requirement and is not removed according to the production requirement.
In this embodiment, the qualified weight of the packaged finished product in step S12 is 1013g to 1300g, and when the weights are selected, the packaged finished product that does not meet the qualified weight is excluded.
S13, sterilization: sterilizing the packaged finished product by adopting a pasteurization method, wherein the sterilization temperature is as follows: and (3) sterilizing at 86 ℃ for the following time: for 30 minutes.
S14, cooling: the subpackage finished product that will disinfect and accomplish is transported to and is cooled off in the cooling bath, adopt mobile cooling water to cool off in the cooling bath, mobile cooling water's temperature is: the cooling time is 10 minutes at 18 ℃, and the temperature in the packed finished product after cooling is 26 ℃.
S15, drying: and conveying the cooled subpackaged finished products to a strong-flow water remover for air cooling and water removal for removing water on the packaging bags.
S16, visual inspection of foreign matters: and detecting the dried subpackaged finished products by manpower, detecting whether impurities such as hair, nylon ropes, silt, glass, ceramics, metal and the like exist inside and outside the packaging bag, and detecting whether the packaging bag is labeled.
In step S16, the detection frequency is detected at least once for each packaged finished product.
S17, X-ray machine detection: and detecting each bag of subpackaged finished products by adopting an X-ray machine, and removing impurities such as glass, ceramics, metal and the like in the subpackaged finished products.
In step S17, the detection frequency is detected at least once for each packaged finished product.
S18, metal detection: and detecting each bag of subpackaged finished products by adopting a metal detector, and removing impurities such as metal and the like in the subpackaged finished products.
In step S18, the minimum diameter detected for Fe is Φ 2.5mm, the minimum diameter detected for Sus is Φ 3.5mm, and the detection frequency is at least once for each packaged product.
S19, boxing: and respectively filling the detected subpackaged finished products into the packaging boxes.
In this embodiment, in step S19, the number of bags of the finished product packed in each packing box is 14.
S20, packaging: and packaging the packaged box parts by using a packaging machine, wherein the packaging machine adopts a cross bag.
S21, pressure test: and standing the qualified finished products in the warehouse for more than 48 hours, detecting whether the liquid leakage problem exists, if the paper boxes are observed to be soaked, picking out and replacing, and waiting for delivery after the qualified finished products are qualified.
Example 2:
the pickled radish product comprises the following components in parts by weight: 85 parts of radish, 11.67 parts of purified water, 2.7 parts of edible salt, 0.29 part of glacial acetic acid and a food additive.
The food additive specifically comprises the following components in parts by weight: 0.08 part of citric acid, 0.07 part of potassium sorbate, 0.03 part of aspartame (containing phenylalanine), 0.03 part of acesulfame potassium, 0.01 part of saccharin sodium and 0.1 part of lemon yellow.
A pickling method of pickled radishes specifically comprises the following steps:
s1, inputting salting raw materials: selecting a semi-finished product pickled with radish after salting treatment as a raw material, detecting the semi-finished product pickled with radish by using a salinity detector, wherein the salinity of the semi-finished product pickled with radish is more than 12 ℃, detecting whether impurities such as impurities or metals exist in the semi-finished product pickled with radish by using a metal detector and an X-ray machine, immediately soaking the semi-finished product pickled with radish in clear water after inputting the salting raw material, and not flattening the semi-finished product pickled with radish.
S2, cleaning raw materials: cleaning the semi-finished product pickled with the radish by using a cleaning machine, wherein the cleaning time is 13 minutes, and during cleaning, the semi-finished product pickled with the radish is ground, and the surface layers of the semi-finished product pickled with the radish, black spots, fibrous roots and the like are removed; and removing impurities such as nylon ropes, hairs and silt mixed in the pickled semi-finished product of the radish to obtain the cleaned radish.
S3, cutting: the radish cleaning method comprises the steps of conveying cleaned radish to a slitting process, slitting the cleaned radish into sections by a slitting machine to obtain radish sections, wherein the section length of the radish sections is 19-20cm, the section length of the radish sections is periodically detected by a measuring tool when the radish is slit, the section length of the radish sections is ensured to be 19-20cm, and the detection period is at least one time of one hour per minute of cutting.
S4, repairing and grading: and (2) repairing and grading the radish sections, wherein manual repairing is adopted during repairing to ensure that the surfaces of the repaired radish sections are clean without big root hairs, black cores, bran cores and the like, then manual grading is adopted, the radish sections with the weight of 200g-430g are used as big root sections, and the rest radish sections are cut into thin strips or round pieces to obtain the primary radish.
S5, salinity adjustment: conveying the primary radish to a salinity adjusting process to adjust the salinity, firstly filling the primary radish into an adjusting container during adjustment, then adding clear water into the adjusting container for soaking, wherein the soaking time of the clear water is 9 hours, periodically stirring materials in each adjusting container during soaking, detecting the salinity of the primary radish after adjustment is finished, and obtaining a semi-finished radish product, wherein the salinity of the primary radish after adjustment is less than 5 degrees, and the detection frequency is at least once for each desalting container.
S6, preparing pickling raw materials: preparing a pickling raw material at normal temperature, firstly taking 11.67 parts of purified water as a substrate, pouring the purified water into a mixing barrel, then sequentially adding 2.7 parts of edible salt, 0.29 part of glacial acetic acid, 0.08 part of citric acid, 0.07 part of potassium sorbate, 0.03 part of aspartame (containing phenylalanine), 0.03 part of acesulfame potassium, 0.01 part of saccharin sodium and 0.1 part of lemon yellow into the mixing barrel, stirring and mixing, and obtaining the pickling raw material after uniform mixing.
S7, soaking: mixing a semi-finished radish product and a pickling raw material, and adding the mixture into a dipping tank, wherein the ratio of the semi-finished radish product to the pickling raw material is 1:1.
S8, pouring the pool: and (3) dipping the semi-finished radish in a dipping tank, wherein the semi-finished radish and pickling raw materials are added into the dipping tank for calculation, the semi-finished radish is dipped in the solution on the first day, the solution is poured on the second day, the materials in the dipping tank are stirred at least once every day, and the dipped radish is obtained after the dipping.
S9, repairing: repairing the soaked radishes by manual work, ensuring the surfaces of the repaired soaked radishes to be clean, and obtaining finished radishes without big root hairs, black cores, chaff cores and the like, wherein the repairing frequency is at least one time for repairing each soaked radishes.
S10, bagging: the finished radish is packaged into a packaging bag, and the pickling raw materials are not required to be added into the packaging bag during packaging.
S11, vacuum packaging: and carrying out vacuum packaging on the packaging bags subjected to bagging to obtain subpackaged finished products, wherein the vacuum packaging is carried out according to vacuum requirements, and whether the sealing strength and the vacuumizing condition of the packaging bags are qualified or not is detected after the vacuum packaging is finished, and the detection frequency is at least one time for each bag.
S12, weight selection: and (3) detecting the weight of the subpackaged finished products in real time by adopting a weight sorting machine, and ensuring that the weight of the subpackaged finished products meets the production requirement and is not removed according to the production requirement.
S13, sterilization: sterilizing the packaged finished product by adopting a pasteurization method, wherein the sterilization temperature is as follows: and (6) sterilizing at the temperature of 88 ℃ for: for 27 minutes.
S14, cooling: the subpackage finished product that will disinfect and accomplish is transported to and is cooled off in the cooling bath, adopt mobile cooling water to cool off in the cooling bath, mobile cooling water's temperature is: the cooling time is 8 minutes at 16 ℃, and the bag temperature of the cooled subpackaged finished products is 25 ℃.
S13, drying: and conveying the cooled subpackaged finished products to a strong-flow water remover for air cooling and water removal for removing water on the packaging bags.
S16, visual inspection of foreign matters: and detecting the dried subpackaged finished products manually, detecting whether impurities such as hair, nylon ropes, silt, glass, ceramics, metal and the like exist inside and outside the packaging bag, detecting whether labels are adhered on the packaging bag, and detecting at least once for each subpackaged finished product.
S18, metal detection: and detecting each bag of subpackaged finished products by using a metal detector, removing impurities such as metal and the like in the subpackaged finished products, wherein the minimum detection diameter of Fe is phi 2.5mm, the minimum detection diameter of Sus is phi 3.5mm, and the detection frequency is at least one time for each subpackaged finished product.
S19, boxing: and respectively filling the detected subpackaged finished products into the packaging boxes.
S20, packaging: and packaging the packaged box parts by using a packaging machine, wherein the packaging machine adopts a cross bag.
S21, pressure test: and standing the qualified finished products in the warehouse for more than 48 hours, detecting whether the liquid leakage problem exists, if the paper boxes are observed to be soaked, picking out and replacing, and waiting for delivery after the qualified finished products are qualified.
Example 3:
the pickled radish product comprises the following components in parts by weight: 90 parts of radish, 12.5 parts of purified water, 3.0 parts of edible salt, 0.30 part of glacial acetic acid and a food additive.
The food additive specifically comprises the following components in parts by weight: 0.09 part of citric acid, 0.08 part of potassium sorbate, 0.04 part of aspartame (containing phenylalanine), 0.04 part of acesulfame potassium, 0.02 part of saccharin sodium and 0.2 part of lemon yellow.
A pickling method of pickled radishes specifically comprises the following steps:
s1, inputting salting raw materials: selecting a semi-finished product pickled with radish after salting treatment as a raw material, detecting the semi-finished product pickled with radish by using a salinity detector, wherein the salinity of the semi-finished product pickled with radish is more than 14 ℃, detecting whether impurities such as impurities or metals exist in the semi-finished product pickled with radish by using a metal detector and an X-ray machine, immediately soaking the semi-finished product pickled with radish in clear water after inputting the salting raw material, and not flattening the semi-finished product pickled with radish.
S2, cleaning raw materials: cleaning the semi-finished product pickled with the radish by using a cleaning machine, wherein the cleaning time is 15 minutes, and during cleaning, the semi-finished product pickled with the radish is ground, and the surface layers of the semi-finished product pickled with the radish, black spots, fibrous roots and the like are removed; and removing impurities such as nylon ropes, hairs and silt mixed in the pickled semi-finished product of the radish to obtain the cleaned radish.
S3, cutting: the radish cleaning method comprises the steps of conveying cleaned radish to a slitting process, slitting the cleaned radish into sections by a slitting machine to obtain radish sections, wherein the section length of the radish sections is 19-20cm, the section length of the radish sections is periodically detected by a measuring tool when the radish is slit, the section length of the radish sections is ensured to be 19-20cm, and the detection period is at least one time of one hour per minute of cutting.
S4, repairing and grading: and (2) repairing and grading the radish sections, wherein manual repairing is adopted during repairing to ensure that the surfaces of the repaired radish sections are clean without big root hairs, black cores, bran cores and the like, then manual grading is adopted, the radish sections with the weight of 200g-430g are used as big root sections, and the rest radish sections are cut into thin strips or round pieces to obtain the primary radish.
S5, salinity adjustment: conveying the primary radish to a salinity adjusting process to adjust the salinity, firstly filling the primary radish into an adjusting container during adjustment, then adding clear water into the adjusting container for soaking, periodically stirring materials in each adjusting container during soaking when the soaking time is 10 hours, detecting the salinity of the primary radish after the adjustment is finished, and obtaining a semi-finished radish product when the salinity of the primary radish is below 5 degrees after the adjustment is finished, wherein the detection frequency is at least one time for each desalting container.
S6, preparing pickling raw materials: preparing a pickling raw material at normal temperature, firstly taking 12.5 parts of purified water as a substrate, pouring the purified water into a mixing barrel, then sequentially adding 3.0 parts of edible salt, 0.30 part of glacial acetic acid, 0.09 part of citric acid, 0.08 part of potassium sorbate, 0.04 part of aspartame (containing phenylalanine), 0.04 part of acesulfame potassium, 0.02 part of saccharin sodium and 0.2 part of lemon yellow into the mixing barrel, stirring and mixing, and obtaining the pickling raw material after uniform mixing.
S7, soaking: mixing a semi-finished radish product and a pickling raw material, and adding the mixture into a dipping tank, wherein the ratio of the semi-finished radish product to the pickling raw material is 1:1.
S8, pouring the pool: and (3) dipping the semi-finished radish in a dipping tank, wherein the semi-finished radish and pickling raw materials are added into the dipping tank for calculation, the semi-finished radish is dipped in the solution on the first day, the solution is poured on the second day, the materials in the dipping tank are stirred at least once every day, and the dipped radish is obtained after the dipping.
S9, repairing: repairing the soaked radishes by manual work, ensuring the surfaces of the repaired soaked radishes to be clean, and obtaining finished radishes without big root hairs, black cores, chaff cores and the like, wherein the repairing frequency is at least one time for repairing each soaked radishes.
S10, bagging: the finished radish is packaged into a packaging bag, and the pickling raw materials are not required to be added into the packaging bag during packaging.
S11, vacuum packaging: and carrying out vacuum packaging on the packaging bags subjected to bagging to obtain subpackaged finished products, wherein the vacuum packaging is carried out according to vacuum requirements, and whether the sealing strength and the vacuumizing condition of the packaging bags are qualified or not is detected after the vacuum packaging is finished, and the detection frequency is at least one time for each bag.
S12, weight selection: and (3) detecting the weight of the subpackaged finished products in real time by adopting a weight sorting machine, and ensuring that the weight of the subpackaged finished products meets the production requirement and is not removed according to the production requirement.
And (3) sterilization: sterilizing the packaged finished product by adopting a pasteurization method, wherein the sterilization temperature is as follows: and (3) sterilizing at 90 ℃ for: for 25 minutes.
S14, cooling: the subpackage finished product that will disinfect and accomplish is transported to and is cooled off in the cooling bath, adopt mobile cooling water to cool off in the cooling bath, mobile cooling water's temperature is: the cooling time is 6 minutes at 15 ℃, and the temperature in the packed finished product after cooling is 27 ℃.
S13, drying: and conveying the cooled subpackaged finished products to a strong-flow water remover for air cooling and water removal for removing water on the packaging bags.
S16, visual inspection of foreign matters: and detecting the dried subpackaged finished products manually, detecting whether impurities such as hair, nylon ropes, silt, glass, ceramics, metal and the like exist inside and outside the packaging bag, detecting whether labels are adhered on the packaging bag, and detecting at least once for each subpackaged finished product.
S18, metal detection: and detecting each bag of subpackaged finished products by using a metal detector, removing impurities such as metal and the like in the subpackaged finished products, wherein the minimum detection diameter of Fe is phi 2.5mm, the minimum detection diameter of Sus is phi 3.5mm, and the detection frequency is at least one time for each subpackaged finished product.
S19, boxing: and respectively filling the detected subpackaged finished products into the packaging boxes.
S20, packaging: and packaging the packaged box parts by using a packaging machine, wherein the packaging machine adopts a cross bag.
S21, pressure test: and standing the qualified finished products in the warehouse for more than 48 hours, detecting whether the liquid leakage problem exists, if the paper boxes are observed to be soaked, picking out and replacing, and waiting for delivery after the qualified finished products are qualified.
In the above-mentioned embodiments 1 to 3, the steps S1 to S5 are steps of processing raw materials of a radish pickling semi-finished product; the steps S6-S10 are finished product production steps; the steps S11-S21 are post-finishing processing steps.
The pickled radish products prepared in the above examples 1 to 3 were tested, specifically as follows:
the judgment basis is as follows: GB 2762-.
And (4) checking and detecting items: lead (in terms of Pb), nitrite (in terms of sodium nitrite), benzoic acid and its sodium salt (in terms of benzoic acid), sorbic acid and its potassium salt (in terms of sorbic acid juice), dehydroacetic acid and its sodium salt (in terms of dehydroacetic acid), sodium saccharin (in terms of saccharin), sucralose, cyclamate (in terms of cyclamic acid), neotame, aspartame, and the like.
The specific test report is shown in fig. 2-3: FIGS. 2-3 show the test data of examples 1-3.
It can be seen from this that: after the inspection and detection, the inspection and detection result is as follows: through inspection, the detected items meet the standard requirements of GB 2762-.
And sensory detection shows that the pickled radish product is reddish brown in color, glossy, sauced, free of unpleasant odor and has the following taste: has no sour taste and no peculiar smell, has the specifications of various products, has uniform thickness and no impurities, has no turbid bittern, and has crisp and tender texture.
It will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in the embodiments described above without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims.
Claims (10)
1. A pickled radish product is characterized in that: the pickled radish product specifically comprises the following components in parts by weight: 80-90 parts of radish, 11.5-12.5 parts of purified water, 2.5-3.0 parts of edible salt, 0.15-0.30 part of glacial acetic acid and a food additive.
2. The pickled radish according to claim 1, characterized in that: the food additive specifically comprises the following components in parts by weight: 0.07-0.09 part of citric acid, 0.06-0.08 part of potassium sorbate, 0.02-0.04 part of aspartame, 0.02-0.04 part of acesulfame potassium, 0.005-0.02 part of saccharin sodium and 0.05-0.2 part of lemon yellow.
3. The method for pickling a radish pickle as claimed in any one of claims 1 to 2, wherein: the pickling method specifically comprises the following steps: a step of processing raw materials of a radish pickling semi-finished product; a finished product production step; a post-finished product processing step;
the finished product production steps comprise:
s6, preparing pickling raw materials: preparing under normal temperature environment, firstly, 11.5-12.5 parts of purified water is taken as a substrate, the purified water is poured into a mixing barrel, then 2.5-3.0 parts of edible salt, 0.15-0.30 part of glacial acetic acid, 0.07-0.09 part of citric acid, 0.06-0.08 part of potassium sorbate, 0.02-0.04 part of aspartame, 0.02-0.04 part of acesulfame potassium, 0.005-0.02 part of saccharin sodium and 0.05-0.2 part of lemon yellow are sequentially added into the mixing barrel to be stirred and mixed, and the pickling raw materials are obtained after uniform mixing is ensured;
s7, soaking: selecting a radish semi-finished product which is processed by the radish pickling semi-finished product raw material processing step, mixing the radish semi-finished product with pickling raw materials, and adding the mixture into a dipping tank;
s8, pouring the pool: dipping the semi-finished radish in a dipping pool to obtain dipped radish;
s9, repairing: repairing the soaked radish to obtain a finished radish product;
s10, bagging: and packaging the finished radish into a packaging bag.
4. The method for pickling a radish-pickled product according to claim 1, characterized in that: the processing steps of the radish pickling semi-finished product raw materials comprise:
s1, inputting salting raw materials: selecting a radish pickling semi-finished product subjected to salting treatment as a raw material;
s2, cleaning raw materials: cleaning the pickled semi-finished product of the radish by a cleaning machine for 10-15 minutes to obtain cleaned radish;
s3, cutting: cutting the cleaned radish into sections by a cutting machine to obtain radish sections;
s4, repairing and grading: repairing and grading the radish segments to obtain a primary radish;
s5, salinity adjustment: and (3) putting the primary radish into an adjusting container to adjust the salinity of the radish to obtain a semi-finished radish product.
5. The method for pickling a radish-pickled product according to claim 1, characterized in that: the post-finished product processing step comprises:
s11, vacuum packaging: carrying out vacuum packaging on the packaged packaging bags to obtain subpackaged finished products;
s12, weight selection: detecting the weight of the subpackaged finished products in real time by adopting a weight sorting machine, and removing unqualified products;
s13, sterilization: sterilizing the packaged finished product by adopting a pasteurization method;
s14, cooling: conveying the sterilized subpackaged finished products into a cooling pool, and cooling by adopting flowing cooling water;
s15, drying: removing water on the packaging bag by using a strong-flow water remover;
s16, visual inspection of foreign matters: detecting the dried subpackaged finished products;
s17, X-ray machine detection: detecting each bag of subpackaged finished products by adopting an X-ray machine;
s18, metal detection: detecting each bag of subpackaged finished products by adopting a metal detector;
s19, boxing: respectively filling the detected subpackaged finished products into packing boxes;
s20, packaging: packaging the packaged packing boxes by using a packaging machine;
s21, pressure test: and standing the qualified finished products in the warehouse for more than 48 hours, detecting whether the liquid leakage problem exists, if the paper boxes are observed to be soaked, picking out and replacing, and waiting for delivery after the qualified finished products are qualified.
6. The method for pickling a radish-pickled product according to claim 1, characterized in that: the salinity of the radish pickling semi-finished product in the step S1 is more than 10 degrees.
7. The method for pickling a radish-pickled product according to claim 1, characterized in that: in the step S5, the soaking time in clear water is 8-10 hours, and the salinity of the primary radish is adjusted to be below 5 ℃.
8. The method for pickling a radish-pickled product according to claim 1, characterized in that: and step S8, adding the semi-finished radish product and the pickling raw materials into the dipping tank, starting calculation, dipping the semi-finished radish product in the first day, pouring the liquid in the second day, and stirring the materials in the dipping tank at least once every day.
9. The method for pickling a radish-pickled product according to claim 1, characterized in that: the pasteurization temperature in step S15 is: the sterilization time is as follows at 86-90 deg.C: 25-30 minutes.
10. The method for pickling a radish-pickled product according to claim 1, characterized in that: the temperature of the cooling water flowing in step S14 is: 15-18 ℃, the cooling time is 6-10 minutes, and the temperature in the packed finished product after cooling is 25-27 ℃.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012907A (en) * | 2014-06-05 | 2014-09-03 | 南京脆而爽蔬菜食品有限公司 | Preparation method for pickles |
| CN105876704A (en) * | 2016-05-31 | 2016-08-24 | 天津谦德食品有限公司 | Pickling processing method for assorted radish slices |
| CN106036662A (en) * | 2016-05-31 | 2016-10-26 | 天津谦德食品有限公司 | Pickling and processing method of half-section radish slices |
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2021
- 2021-05-25 CN CN202110569990.0A patent/CN113100411A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012907A (en) * | 2014-06-05 | 2014-09-03 | 南京脆而爽蔬菜食品有限公司 | Preparation method for pickles |
| CN105876704A (en) * | 2016-05-31 | 2016-08-24 | 天津谦德食品有限公司 | Pickling processing method for assorted radish slices |
| CN106036662A (en) * | 2016-05-31 | 2016-10-26 | 天津谦德食品有限公司 | Pickling and processing method of half-section radish slices |
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