CN115868613A

CN115868613A - Making process of flavored dried green radish

Info

Publication number: CN115868613A
Application number: CN202310092955.3A
Authority: CN
Inventors: 张艳英; 纪效云; 马兰香; 孙中亚; 单小倩; 单德密; 丁宁; 毛永逊
Original assignee: Zaozhuang Shunxing Agricultural Technology Co ltd
Current assignee: Zaozhuang Shunxing Agricultural Technology Co ltd
Priority date: 2023-02-06
Filing date: 2023-02-06
Publication date: 2023-03-31

Abstract

The invention discloses a preparation process of flavored dried green turnips, and particularly relates to the field of food processing. The process comprises the steps of disinfecting a jar, selecting and pretreating raw materials, airing, pickling and packaging. The green dried turnips prepared by the method do not need additional chemical sterilization, are sterilized for the first time by alcohol, are sterilized for the second time by proper amount of salt, and finally have the sterilization effect of volatile oil of the green turnips and the separated lysoxel and catechol. The green dried turnips prepared by the method prolong the quality guarantee period of food, increase the eating method of the green turnips, increase the additional value of the green turnips and extend the industrial chain of the green turnips. The dried turnip is storable, can be stored for more than 1 year at normal temperature after being sealed, has unique flavor, and is suitable for being eaten together with rice or bread as a pickles.

Description

Making process of flavored dried green radish

Technical Field

The invention relates to the field of food processing, in particular to a preparation process of flavored dried green radish.

Background

The green radish is rich in nutrient substances required by human bodies, has high amylase content, compact meat quality, light green color and multiple tastes of sweet and slightly spicy, is a famous raw food variety and is called as 'fruit radish'. Besides raw food, it can be used for making soup, dry-pickling, salting and making pickled vegetable, etc. The green radish also has medicinal value, has the effects of removing food retention, eliminating phlegm, promoting urination, stopping diarrhea and the like, and is popular with people.

Radish is also popular among people because of its low calorie, abundant vitamins, crisp and tasty mouthfeel, and blood lipid reducing function. Besides daily cooking, the radish is most commonly eaten as a cold dish after being salted. The pickled radish has crisp and delicious taste, reduces the fishy smell and spicy choking taste of the fresh radish, and has the effect of appetizing.

The traditional method for pickling the radishes is to clean the radishes, add the whole radishes into a jar, simply add ingredients such as white sugar and salt into the jar, and carry out normal-temperature sealing pickling on the radishes, or add various seasonings, so that the original taste of the radishes is covered. Because the radish salted traditionally is dehydrated seriously and the crispness is reduced rapidly, the phenomena of reduced mouthfeel, yellow color, increased acidity, rottenness and the like are easily caused after pickling.

At present, the problem of shelf life of pickles is widely concerned by related enterprises, and as the pickles are not steamed and disinfected in order to ensure crisp mouthfeel, microorganisms carried by the pickles enter products, which means that the shelf life of the products is short, and the enterprises are unfamiliar with the problem, and can only rely on excessive addition of preservatives to ensure the shelf life of the products, so that the harm of the overproof preservatives to human bodies is undoubted, and the consumer is prosperous.

Because the raw materials of the dried turnips can not be steamed and disinfected, if the growth of microorganisms is to be controlled, only disinfectant can be used for disinfection treatment, most of the disinfectant is inedible, and other food-grade disinfectants, such as chlorine dioxide, peracetic acid and the like, are difficult to escape from residual fate. As is known, microorganisms are difficult to survive in the environment with high salt and alcohol, and the method utilizes the characteristic to sterilize and disinfect the pickles and the jars, so that the alcohol can be eaten, the aim of disinfection is fulfilled, the problem of disinfectant residue is avoided, and the taste is not influenced. The method for sterilizing the dried turnip raw material greatly reduces microorganisms brought by the raw material, and the method not only has simple processing method and operation, prolongs the shelf life of the product under the condition that the preservative does not exceed the standard, but also provides reference for the production of other pickles, greatly reduces the enterprise cost, and does not generate negative influence on the food safety.

Disclosure of Invention

Therefore, the invention provides a preparation process of flavored green dried turnips, which aims to solve the problems of poor mouthfeel, serious dehydration, easy rotting, whitish color, no crisp, no sweet taste and the like of the existing pickled dried turnips.

The invention finds that various components and proportions of different varieties of green radish are different, which is a main reason for different qualities and flavors of the formed dried green radish. The crisp and tender of green radish depends on the tissue cell structure, the fleshy root of green radish mainly consists of the secondary xylem parenchyma cell of the root, the outer layer of the cell is the cell wall taking cellulose as the main component, and the main components in the cell body are water and dry matter. The chemical substances in the dry matter can be divided into the following 2 categories, one category is water-soluble substances, and the substances are dissolved in water to form the juice part of the green radish. They are sugars (sucrose, fructose, glucose), pectins, organic acids, polyols, tannin substances, inorganic salts, nitrogen-containing substances (proteins, amino acids), water-soluble vitamins, etc. The second group is water-insoluble substances, which are substances constituting the solid part of green radish. Contains cellulose, hemicellulose, fat, liposoluble vitamins, pigment, minerals, organic salt, nitrogen-containing substances, etc.

The green radish also contains methyl mercaptan (CH) ₃ SH), allyl mustard oil. Generally speaking, the green radish has large cells and large intercellular spaces, while the green radish produced by Zhongying sha ya has green inside and outside, smooth and compact skin, sweet, crisp and tender taste, the water content is generally 91.10-94.50%, the protein content is 0.60-1.30%, the carbohydrate content is 3.8-6.60%, the nutrient substances are rich, and the radish is called as 'sha he ya green radish Sexue pears'.

The variety characteristics of the green radish not only need to be suitable for the requirements of processing and pickling, but also whether the harvesting maturity is proper or not is very important for improving the quality of the dried green radish. The harvesting maturity standard of the green radish can be comprehensively considered in practice according to the variety, the characteristics, the growth condition, the climate condition and the cultivation management condition to exactly determine proper harvesting, so that the best effect of processing and pickling the green radish is obtained. During the growth period of green radish, the cell nucleus in the parenchyma cell body can make the cell grow vigorously. The green radish is continuously developed and expanded by combining cultivation management and reasonable fertilizer application (more phosphorus and potassium fertilizers are applied), and the green radish plastid is fresh and tender at the moment. When the green radish grows to a certain period, the growth is stopped, the cell tissue changes in quality and ages, the cellulose ages into coarse and hard fibers, the material components are reduced, and the crispness, tenderness and quality of the green radish are affected. The main reasons of the phenomena of the green radish, such as flowering cores, hollowness, aging of fleshy wood and the like. If the green radish is harvested too early, the green radish tissue is too tender, the accumulation of nutrient substances is low, the finished product yield is low, and the yield per unit area is also influenced; too late harvesting, loose green radish tissues, increased crude fibers, reduced content of soluble solid substances, frozen straight roots in the field, easy chaff and influence on product quality. The green radish produced by the shahe cliff is sowed before and after the white dew approximately, and is harvested, processed and pickled after the frost is reduced to the beginning of winter. Meanwhile, the harvesting method and the treatment are necessary conditions for keeping the quality of the green radish. If the harvesting method of the green radish is improper, the skin is damaged to cause the respiration to be obviously increased, and the skin can even become a channel of microorganism to rot the green radish.

In order to achieve the above purpose, the invention provides the following technical scheme:

according to one aspect of the invention, the preparation process of the flavored dried green radish comprises the following steps:

step one, disinfecting the jar

Cleaning the jar, wiping the jar with white cloth dipped with distilled liquor once, and scattering a layer of salt in the jar;

step two, selecting and pretreating raw materials

Selecting green radish with fleshy, tender and strong meat without hollow core, cutting off vegetable leaves, root systems and main roots, cleaning, longitudinally cutting into long strips to obtain green radish long strips;

step three, airing and pickling

Carrying out primary air drying and airing and spreading and airing on the green radish strips; putting the green radish strips which are spread and dried for the first time into a first jar for primary pickling, and after pickling, carrying out secondary air drying, airing and spreading and drying; putting the green radish strips spread and dried in the air for the second time into the first jar for pickling for the second time, and performing air drying and spreading and drying in the air for the third time after pickling; putting the green radish strips spread and dried for the third time into the first jar for pickling for the third time;

step four, packaging

And packaging the green radish strips pickled for the third time to obtain the finished flavor green dried radish.

Further, in the third step, the time for the first air drying and spreading is as follows: air drying for 3-5 days until the weight of green radish strips is 55-65% of that of fresh green radish strips; spreading and drying for 1 day.

Further, in the third step, the first pickling condition is that every 50 kg of aired green radish strips are 1.5-2 kg of salt, the salt is uniformly mixed and kneaded, the green radish strips are placed into a vat in batches, a layer is placed, a layer is stepped, the layers are stepped layer by layer, a bamboo curtain is laid on the uppermost surface, then stone blocks are pressed, and the green radish strips are pickled for 3 days.

Further, in the third step, the second air drying and spreading drying time is as follows: the air drying and airing time is 1-3 days until the weight of the green radish strips is 45-55% of that before the second air drying and airing, and the spreading and airing time is 1 day.

Further, in the third step, the second pickling is carried out under the conditions that 1-1.5 kg of salt is added into every 50 kg of salt, the salt is uniformly mixed and kneaded, the salt is put into the jar in batches, one layer is placed, one layer is stepped, the layers are stepped to be solid layer by layer, the bamboo curtain is paved on the uppermost surface, the stone is pressed, and the pickling is carried out for 5 days.

Further, in the third step, the conditions of air-drying and spreading-drying for the third time are as follows: the air drying and airing time is 1-3 days until the weight of the green radish strips is 55-65% of that before the third air drying and airing, and the spreading and airing time is 1 day.

Further, in the third step, the conditions for pickling for the third time are that 2.5-3 kg of salt is added into every 50 kg of green radish strips, the green radish strips are uniformly stirred and kneaded, the green radish strips are put into a vat in batches, a layer is placed, a layer is stepped, the green radish strips are stepped layer by layer, a bamboo curtain is laid on the uppermost surface, stones are pressed, and the green radish strips are pickled for 7 days.

Further, in the third step, the pickling also comprises turning over the cylinder.

In the technological process of processing and pickling the green dried turnips, the operation of turning over the cylinder (turning over the pool) is carried out. Timely turning over the jar (turning over the pool) is an important aspect for ensuring the quality of the green dried turnips. When the green dried turnips are pickled, the salt adhered to the green dried turnips is contacted with green turnips, and part of water and part of soluble substances contained in tissues of the green dried turnips are exuded from cells under the osmotic pressure action of the salt, so that nutrients required during fermentation are added in a dried green turnip pickling solution. In the stage, lactic acid fermentation is vigorous, if the tank is not turned over in time (turning over the pool), the lactic acid is excessively fermented to generate excessive lactic acid, the dried green radish is acidified, even amino acid is hydrolyzed or oxidized to generate lactic acid or succinic acid, and ammonia gas or carbon dioxide and heat are simultaneously released to make the dried green radish sticky and generate peculiar smell. In addition, the salt is not easy to be uniformly scattered in the soil when the green dried turnips are processed and pickled. The jar (pool) is turned over in time, salt granule dissolution can be accelerated, salt absorption of the green dried turnips is adjusted uniformly, and exchange balance between the green dried turnip tissues and soluble substances in the green dried turnip brine is promoted. Meanwhile, the waste gas can be discharged, the heat is dissipated, the temperature in the cylinder (turning pool) is reduced, the activity of harmful strains such as butyric acid bacteria and the like is inhibited, and the effects of corrosion prevention and quality guarantee can be achieved.

Further, in the fourth step, the packaging is a jar filling; specifically, when the green radish is filled into the jar, the jar is cleaned, white cloth is used for dipping the distilled liquor and is wiped and washed in the jar once, then a layer of salt is scattered in the jar, the green radish is filled and pressed layer by layer until the distance from the jar opening is 2-4 cm, a flat head wood stick is used for obliquely tamping the periphery of the jar opening to fully plug the jar to remove air, after the jar is tamped tightly, a layer of salt is scattered on the jar, a bamboo chopstick is covered on the jar, a straw knot is plugged, the jar opening is sealed by cement yellow mixed sand, and the jar can be stored, transported and sold after being sealed and dried.

The dried green radish is rich in nutrition, has more soluble solid substances and less acid content, and is most easily infected by microorganisms (bacteria, yeasts and molds) to cause deterioration and decay. The salt content of the green dried turnips is low, and the activity of all microorganisms cannot be inhibited. Therefore, the green dried turnips are required to be preserved for a long time and must be isolated from air to prevent the harm of certain aerobic microorganisms. Care is also taken to prevent the action of various enzymes, to prevent oxidation, to reduce the loss of vitamin C and other biochemical changes. During the pickling process, a part of beneficial microorganisms are used for fermentation consciously, and good flavor is given to the product. In addition, the fermentation time in the pickling of the green dried turnips is long, and gas is continuously generated due to the fermentation effect. In view of the above characteristics, we generally employ the following storage method at present.

1. Salt sealing method

Putting the green radish into a jar or a pool, treading tightly layer by layer, sealing with dry salt or spreading edible plastic film on the upper surface, spreading dry salt on the film, sealing, isolating air, preventing oxidation, and inhibiting harmful strain activity.

2. Plastic bag vacuum package

Putting dried green turnip into a composite plastic bag, then pumping out air by using a vacuum packaging machine, sealing the bag opening, performing pasteurization, cooling, and storing for 12 months without deterioration.

According to another aspect of the invention, the flavored dried green radish is prepared by any one of the methods.

The relationship between the formation of the fragrance of the dried green radish and the preparation process is as follows:

the formation of the aroma of dried green radish is complicated. Mainly comprises 2 aspects of outer incense and inner incense. The external fragrance is mainly the fragrance generated by adding spices, such as spiced green dried turnip. The fragrance generated in the green radish is mainly due to the fact that amino acid in the green radish has certain fragrance; the trace ethanol generated by slight alcohol fermentation has certain fragrance; the vinegar produced by the reaction of alcohol and amino acid has fragrance; the vinegar fragrance generated by the reaction of acid and alcohol can make people taste fragrant and smell fragrant. The green radish contains special mustard and volatile methyl mercaptan, which have special bitter and spicy taste, during the pickling process of the green radish with soil, because the green radish is cut and kneaded, a cylinder is turned over and the green radish is treaded to be compact, so that a part of cells are broken, and the intracellular sinapioside enzyme can hydrolyze the sinapioside to generate the allyl mustard oil with special fragrance and slight pungent smell. Such changes are quite prominent in the pickling of dried green radish. After more than half a month, the spicy taste of the green dried turnips is basically eliminated due to the permeation and slight fermentation of the pickling liquid, the green dried turnips generate unique fresh and fragrant taste, and the color is gradually changed into light yellow. So the fragrance is strong and the quality is good. Meanwhile, the allyl mustard oil also has strong antiseptic capability, can keep the quality of the green dried radish and control the harm of microorganisms.

The relationship between the dried, tender and crisp green radish and the preparation process is as follows:

the tenderness and crispness of the dried green radish are a problem. On one hand, the quantity of hemicellulose of the cell tissues of the green radish depends on the quantity, namely the tenderness degree of the green radish during harvesting; and on the other hand, on the process flow. The raw materials of the dried green radish, namely the Shunxing No. 5 green radish and the No. 6 green radish, have the prerequisite of being tender and crisp. The processing and pickling process mainly depends on the control of the sun-drying, air-drying and dehydrating processes and the pickling process of the fresh green dried radish. The adoption of sun drying, air drying and dehydration is the basic characteristic of the green dried turnips at present. The fresh green radish has high water content of 89.9-95% and dry matter content of 5-10.10%. After drying in the sun, air drying and dewatering, the dry matter content is relatively increased to 11-20.20%, and the water content is reduced to 79.8-89%. Provides a material basis for the conversion of various nutrient substances of the green dried turnips in the processing and pickling and post-maturation period. Therefore, the dried green radish after being dried in the sun, dried and dehydrated naturally shrinks compared with the dried green radish which is not dried in the sun, dried and dehydrated, the tissue cells are more compact, the cell number of the unit volume is increased, and the crisp change can be displayed; on the other hand, the water content of tissue cells of the dried green radish after sun drying, air drying and dehydration is reduced, so that the soft and elastic cell structure is shown, and meanwhile, the loss of nutrient components is reduced, so that the flavor of the product is improved. When the green dried turnip slices are cut, the skin of the green dried turnip slices is achieved, and the brittleness of the green dried turnips is also increased.

The function of the salt in the pickling process of the dried green turnips is as follows:

no matter which kind of dried green radish is adopted, salt is used in the pickling process. The salt is a substance with high osmotic pressure, and is the simplest and practical preservative in the processing and pickling of the green dried turnips. Most of the harmful bacteria are difficult to survive in high concentration salt solution. The table salt plays a role in the pickling process of the green dried turnips, namely, the table salt gives the green dried turnips a proper salty taste; secondly, the dried green radish and part of microbial cells are subjected to plasmolysis to die. The salt has physiological toxic action on microorganisms, reduces free water, inhibits the growth and reproduction of most microorganisms and plays a role in corrosion prevention; thirdly, the protein contained in the green radish is gradually decomposed into various amino acids under the action of hydrolase, particularly glutamic acid with higher content is generated into sodium glutamate, so that the green radish has delicate flavor and plays a role in promoting freshness; and fourthly, water-soluble substances in the green radish tissues overflow along with water, so that favorable conditions are provided for beneficial microbial activities, and partial bitter substances and viscous substances contained in the green radish tissues can be removed. Because the fermentation can be carried out slowly, a good foundation is laid for further improving the flavor of the green dried turnips and increasing the transparency of the green dried turnips.

The more salt is used, the better the salt is, the more salt is, the bitter is, the waste is caused, and the corrosion prevention effect cannot be realized when the salt is too little. The salt consumption is properly controlled, which plays an important role in improving the quality of the dried green turnips and reducing the cost.

The invention discloses a preparation process of flavored green dried turnips, which aims to solve the problems of poor taste, serious dehydration, easy rotting, whitish color, no crisp, no sweet taste and the like of the existing pickled dried turnips. The dried turnips are mainly prepared by a pickling method of three times of airing and three times, and the airing and pickling time and the salt adding amount are different each time. The dried turnips are evenly tasty by pickling for a plurality of times, airing for a plurality of times and turning over the cylinder in the pickling process. The processing method is simple to operate, does not need chemical sterilization, does not add preservatives, can prolong the shelf life of the product only by treating distilled liquor and salt, and can guarantee the food safety. Can provide reference for the production of other pickles, and greatly reduces the production cost of enterprises. The green dried turnips prepared by the method have unique fresh, fragrant and sweet flavor, are durable to store, can be stored for more than 1 year at normal temperature after being sealed, and are suitable for being used as pickles for table serving. The invention prolongs the food shelf life, increases the eating method of green radish, thus increasing the added value of green radish and extending the industrial chain of green radish.

The invention has the following advantages:

the green dried turnips prepared by the method have unique fresh, fragrant and sweet flavors. The flavor development substances are mostly formed by the decomposition of protein, and the protein in the green radish is gradually decomposed into various amino acids under the action of microorganisms and proteolytic enzymes in the pickling process and the later ripening stage, so that the green radish is fresh, fragrant and sweet.

The green dried turnips have sweet taste, no sugar is added, and the sweet taste of the green dried turnips is formed because the turnips contain the sugar. In the pickling process of the green dried turnips, because the temperature of the green strips is increased by sun-drying, and the salt consumption is reduced, the green dried turnips are beneficial to the conversion of protein into various amino acids, such as glycine, histidine and serine, and have sweet taste.

The green dried turnips prepared by the method do not need additional chemical sterilization, are sterilized for the first time by alcohol, are sterilized for the second time by proper amount of salt, and finally have the sterilization effect of volatile oil of the green turnips and the separated lysomnol and catechol.

The green dried turnips prepared by the method prolong the quality guarantee period of food, increase the eating method of the green turnips, increase the additional value of the green turnips and extend the industrial chain of the green turnips. The dried turnip is storable, can be stored for more than 1 year at normal temperature after being sealed, has unique flavor, and is suitable for being eaten together with dishes.

Detailed Description

The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that no more than all embodiments are explicitly described. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The embodiment provides a preparation method of flavored dried green radish, which comprises the following steps:

step one, sterilizing raw materials and jars

The jar is cleaned, white cloth is dipped in the distilled liquor and wiped once in the jar, and then a layer of salt is scattered in the jar.

Step two, selecting and pretreating raw materials

The dried green radish with fleshy, tender and durable meat and no hollow core is selected, vegetable leaves, root systems and main roots are cut off, the dried green radish is placed in a jar and is fully cleaned, the dried green radish is taken out and is longitudinally cut into long strips with the thickness of about 1 cm, and each strip is provided with a skin.

Step three, airing and pickling

Drying on bamboo curtain or reed mat for 3-5 days, and air drying. If no dryer is available, in the airing process, if the drying machine is in rainy days, the drying machine is immediately collected and placed back into the jar to be salted in order to avoid the phenomenon of sticking caused by bacterial infection. Avoid exposure in the burning sun, if the green radish strips are exposed in the burning sun, the green radish strips are easy to turn white and have poor quality. Airing to 60% of the fresh strips, spreading and airing for 1 day, and then pickling for the first time. Every 50 kg of the aired green radish strips are mixed and kneaded by 1.5-2 kg of salt, the mixture is put into a vat in batches, a layer is placed, a layer is stepped, the layers are stepped to be solid layer by layer, a bamboo curtain is laid on the green radish strips, then stone blocks are added, the green radish strips are taken out after being pickled for 3 days and aired for about 2 days, the green radish strips are spread and aired for 1 day, the weight of the green radish strips is about 50% of the weight of the green radish strips after the first pickling, and the green radish strips are pickled for the second time. Adding 1-1.5 kg of salt into 50 kg of the dried fish for pickling for 5 days, taking out the fish, airing for the third time, airing for 2 days, spreading and airing for 1 day, wherein the weight is 60 percent of that before the third time of airing. And finally, putting the green radish strips into a vat for the first time, adding 2.5-3 kg of salt into every 50 kg of green radish strips, and pickling for 7 days to obtain the flavored dried green radish strips.

And turning over the cylinder in the pickling process.

Step four, packaging

The flavored dried green turnips are packed and compressed layer by layer until the distance between the flavored dried green turnips and the mouth of the jar is about 3 cm, a flat head wooden stick is used for obliquely plugging the periphery of the mouth of the jar to ensure that the jar is fully plugged to remove air, after the jar is tamped, a layer of salt is spread on the jar, bamboo chopsticks are covered on the jar to plug straw knots, the mouth of the jar is sealed by cement yellow-mixed sand, and the jar can be stored, transported and sold after being sealed and dried.

Example 2

Step one, sterilizing raw materials and jars

Cleaning the jar, wiping the jar with white cloth dipped with distilled liquor once, and then scattering a layer of salt in the jar;

step two, selecting and pretreating raw materials

The dried green radish is characterized in that green radish with fleshy, tender and solid but no hollow is selected, vegetable leaves, root systems and main roots are cut off, the green radish is placed in a jar and is fully cleaned, the green radish is fished out and is longitudinally cut into long strips, the thickness of the long strips is about 1 cm, and each strip is provided with a skin.

Step three, airing and pickling

And (4) drying the cut bamboo curtains or reed mats for 3-5 days, and mainly drying in the air. If no dryer is available, in the airing process, if the drying machine is in rainy days, the drying machine is immediately collected and placed back into the jar to be salted in order to avoid the phenomenon of sticking caused by bacterial infection. The exposure to the sun under the burning sun is avoided, if the green radish strips are exposed to the sun under the burning sun, the green radish strips are easy to turn white, and the quality is poor. And airing till the quantity of the fresh strips is about 60 percent, and then spreading and airing for 1 day. And then pickling for the first time, wherein 1.5-2 kg of salt is used for every 50 kg of aired green radish strips, the green radish strips are uniformly stirred and kneaded, put into a vat in batches, put into a layer, step on the layer by layer to be solid, spread with a bamboo curtain on the surface, press with stones, pickle for 3 days, take out and sun-dry for about 2 days, spread and air-dry for 1 day, and the weight is about 50% of the weight of the green radish strips after first pickling. Pickling for the second time, adding 1-1.5 kg of salt into each 50 kg of the pickled vegetable, pickling for 5 days, taking out, airing for the third time, airing for 2 days, spreading and airing for 1 day, wherein the weight is 60 percent of that before the third time of airing. And finally, putting the green radish strips into a vat for the first time, adding 2.5-3 kg of salt into every 50 kg of green radish strips, and pickling for 7 days to obtain the flavored dried green radish strips.

The pickling process needs to turn over the jar.

Step four, packaging

Filling the flavor dried green turnips into a composite plastic bag, then pumping out air by using a vacuum packaging machine, sealing the bag opening, performing pasteurization, and cooling, wherein the flavor dried green turnips can be stored for 12 months without deterioration.

Example 3

Step one, sterilizing raw materials and jars

step two, selecting and pretreating raw materials

Step three, airing and pickling

And (4) drying the cut bamboo curtains or reed mats for 3-5 days, and mainly drying in the air. If no dryer is available, in the airing process, if the drying machine is in rainy days, the drying machine is immediately collected and placed back into the jar to be salted in order to avoid the phenomenon of sticking caused by bacterial infection. Avoid exposure in the burning sun, if the green radish strips are exposed in the burning sun, the green radish strips are easy to turn white and have poor quality. And airing till the quantity of the fresh strips is about 60 percent, and then spreading and airing for 1 day. And then pickling for the first time, wherein 1.5-2 kg of salt is used for every 50 kg of aired green radish strips, the green radish strips are uniformly mixed and kneaded, put into a vat in batches, put into the vat in a layer manner, step on the layer by layer to be solid, spread with a bamboo curtain on the surface, then apply stones, pickle for 3 days, take out and air-dry for about 2 days, and spread and air-dry for 1 day, wherein the weight of the green radish strips is about 50% of the weight of the green radish strips after first pickling. Pickling for the second time, adding 1-1.5 kg of salt into each 50 kg of the pickled vegetable, pickling for 5 days, taking out, airing for the third time, airing for 2 days, spreading and airing for 1 day, wherein the weight is 60 percent of that before the third time of airing. And finally, putting the green radish strips into a jar, adding 2.5-3 kg of salt into each 50 kg of green radish strips, and pickling for 7 days to obtain the flavored dried green radishes.

The jar needs to be turned over in the curing process.

Step four, packaging

The flavor dried green radish is put into a plastic bag for sealing and storage, and is soaked as being eaten.

Soaking overnight, cutting into small pieces, and preparing appropriate amount of chili shreds (prepared by cutting dry red chili into shreds), ginger shreds, soy sauce, vinegar, chicken essence, etc., and taking for 1-2 hr.

Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims

1. The preparation process of the flavored dried green radish is characterized by comprising the following steps of:

step one, disinfecting the jar

step two, selecting and pretreating raw materials

step three, airing and pickling

step four, packaging

And packaging the green radish strips pickled for the third time to obtain the finished flavor green dried radish strips.

2. The preparation process of the flavored dried green radish according to claim 1, wherein in the third step, the first air drying and spreading drying time is as follows: air drying for 3-5 days until the weight of green radish strips is 55-65% of that of fresh green radish strips, and spreading for 1 day.

3. The process for preparing the flavored dried green radish according to claim 1, wherein the main point of the third step is that every 50 kg of the dried green radish strips are mixed with 1.5-2 kg of salt, kneaded, put into a jar in batches, put one layer, step layer by layer, spread a bamboo curtain on the top, pressed with stone blocks, and pickled for 3 days.

4. The preparation process of the flavored dried green radish according to claim 1, wherein in the third step, the second air drying and spreading time is as follows: the air drying and airing time is 1-3 days until the weight of the green radish strips is 45-55% of that before the second air drying and airing, and the spreading and airing time is 1 day.

5. The process for preparing the flavored dried green radish according to claim 1, wherein in the third step, the second pickling is performed by adding 1-1.5 kg of salt to 50 kg of the flavored dried green radish, stirring and kneading, putting into a jar in batches, treading one layer, treading layer by layer, paving a bamboo curtain on the top, then paving stones, and pickling for 5 days.

6. The preparation process of the flavored dried green radish according to claim 1, wherein in the third step, the conditions for air-drying and spreading for airing for the third time are as follows: the air drying and airing time is 1-3 days until the weight of the green radish strips is 55-65% of that before the third air drying and airing, and the spreading and airing time is 1 day.

7. The process for preparing the flavored dried green radish according to claim 1, wherein in the third step, the pickling for the third time is performed by adding 2.5-3 kg of salt into every 50 kg of green radish strips, uniformly stirring and kneading, putting into a jar in batches, placing a layer, treading one layer, treading layer by layer, paving a bamboo curtain on the uppermost surface, then paving a stone block, and pickling for 7 days.

8. The process for preparing the flavored dried green radish according to claim 1, wherein in the third step, the jar turning is required for each pickling process.

9. The process for preparing the flavored dried green radish according to claim 1, wherein in the fourth step, the package is a jar; specifically, when the green radish is filled into the jar, the jar is cleaned, white cloth is used for dipping the distilled liquor and is wiped and washed in the jar once, then a layer of salt is scattered in the jar, the green radish is filled and pressed layer by layer until the distance from the jar opening is 2-4 cm, a flat head wood stick is used for obliquely tamping the periphery of the jar opening to fully plug the jar to remove air, after the jar is tamped tightly, a layer of salt is scattered on the jar, a bamboo chopstick is covered on the jar, a straw knot is plugged, the jar opening is sealed by cement yellow mixed sand, and the jar can be stored, transported and sold after being sealed and dried.

10. A flavored dried green radish, characterized by being prepared by the method of any one of claims 1 to 9.