CN117562234A - Making method of pickled radish - Google Patents
Making method of pickled radish Download PDFInfo
- Publication number
- CN117562234A CN117562234A CN202311843247.5A CN202311843247A CN117562234A CN 117562234 A CN117562234 A CN 117562234A CN 202311843247 A CN202311843247 A CN 202311843247A CN 117562234 A CN117562234 A CN 117562234A
- Authority
- CN
- China
- Prior art keywords
- radish
- segments
- treatment
- pickled
- acid
- 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 50
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 3
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 3
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000008099 melanin synthesis Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preparation method of pickled radish, which comprises the following steps: step one, selecting materials: fine picking fresh and tender radish, cleaning with clear water, draining water, and cutting into segments; step two, cooking treatment: steaming the radish segments in the first step in a high altitude area; step three, acid-changing treatment: placing the radish segments steamed in the second step into a tank for pickling in a high-altitude area; step four, airing treatment: and (3) sun-drying the radish segments which are acid-changed in the third step in high altitude areas. The beneficial effects are that: the prepared pickled radish has no additive, is green and healthy, and can effectively improve the safety of the pickled radish when being eaten.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a preparation method of pickled radish.
Background
Radish is known as a American ginseng in China. In winter, the common guests on the dining tables of the households are made, and modern nutrition researches show that the radishes are rich in nutrition and contain rich carbohydrate and multiple vitamins, wherein the content of vitamin C is 8-10 times higher than that of pears, and the radishes are eaten more, so that melanin synthesis can be inhibited, fat oxidation can be prevented, fat deposition can be prevented, cholesterol can be reduced, and the maintenance of vascular elasticity is facilitated. In order to enrich the mouthfeel of the radish, the radish is generally prepared into pickled Chinese cabbage for eating, and the conventional preparation method of the pickled Chinese cabbage is simple, but a large amount of food additives are added in the preparation process, so that the safety of the pickled Chinese cabbage for eating is seriously reduced. Therefore, a preparation method of the radish pickle without the additive is needed.
Disclosure of Invention
In order to solve the problems, particularly the defects existing in the prior art, the invention provides a preparation method of pickled radish.
In order to achieve the above purpose, the invention adopts the following technical means:
a preparation method of pickled radish comprises the following steps:
step one, selecting materials:
fine picking fresh and tender radish, cleaning with clear water, draining water, and cutting into segments;
step two, cooking treatment:
steaming the radish segments in the first step in a high altitude area;
step three, acid-changing treatment:
placing the radish segments steamed in the second step into a tank for pickling in a high-altitude area;
step four, airing treatment:
and (3) sun-drying the radish segments which are acid-changed in the third step in high altitude areas.
According to a further scheme, the radishes are round radishes.
According to a further scheme, the height of the high-altitude area is more than 2600 meters.
The invention has the beneficial effects that:
the pickled radish prepared by the method disclosed by the invention contains no additive, is green and healthy, and can effectively improve the safety of the pickled radish when being eaten.
Detailed Description
The following description of the present invention will be made clearly and fully, and it is apparent that the embodiments described are some, but not all, of the embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
A preparation method of pickled radish comprises the following steps:
step one, selecting materials:
finely picking fresh and tender round radishes, cleaning with clear water, draining water, and cutting into sections;
step two, cooking treatment:
steaming the radish segments in the first step in an elevation area of 2700 meters;
step three, acid-changing treatment:
placing the radish segments steamed in the second step into a tank for pickling in a high-altitude area;
step four, airing treatment:
and (3) sun-drying the radish segments which are acid-changed in the third step in high altitude areas.
Example 2
A preparation method of pickled radish comprises the following steps:
step one, selecting materials:
finely picking fresh and tender round radishes, cleaning with clear water, draining water, and cutting into sections;
step two, cooking treatment:
steaming the radish segments in the first step in an elevation area of 2800 meters;
step three, acid-changing treatment:
placing the radish segments steamed in the second step into a tank for pickling in a high-altitude area;
step four, airing treatment:
and (3) sun-drying the radish segments which are acid-changed in the third step in high altitude areas.
Example 3
A preparation method of pickled radish comprises the following steps:
step one, selecting materials:
finely picking fresh and tender round radishes, cleaning with clear water, draining water, and cutting into sections;
step two, cooking treatment:
steaming the radish segments in the first step in an altitude area of 2900 meters;
step three, acid-changing treatment:
placing the radish segments steamed in the second step into a tank for pickling in a high-altitude area;
step four, airing treatment:
and (3) sun-drying the radish segments which are acid-changed in the third step in high altitude areas.
The invention is illustrated by way of example and not by way of limitation. Other variations or modifications of the above description will be apparent to those of ordinary skill in the art, and it is not necessary or exhaustive of all embodiments, and obvious variations or modifications are contemplated as falling within the scope of the invention.
Claims (3)
1. The preparation method of the pickled radish is characterized by comprising the following steps of:
step one, selecting materials:
fine picking fresh and tender radish, cleaning with clear water, draining water, and cutting into segments;
step two, cooking treatment:
steaming the radish segments in the first step in a high altitude area;
step three, acid-changing treatment:
placing the radish segments steamed in the second step into a tank for pickling in a high-altitude area;
step four, airing treatment:
and (3) sun-drying the radish segments which are acid-changed in the third step in high altitude areas.
2. The method for preparing pickled radish according to claim 1, wherein the radish is round-root radish.
3. The method for preparing pickled radish as claimed in claim 1, wherein the height of the high altitude area is greater than 2600 m.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311843247.5A CN117562234A (en) | 2023-12-29 | 2023-12-29 | Making method of pickled radish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311843247.5A CN117562234A (en) | 2023-12-29 | 2023-12-29 | Making method of pickled radish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117562234A true CN117562234A (en) | 2024-02-20 |
Family
ID=89894102
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311843247.5A Pending CN117562234A (en) | 2023-12-29 | 2023-12-29 | Making method of pickled radish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117562234A (en) |
-
2023
- 2023-12-29 CN CN202311843247.5A patent/CN117562234A/en active Pending
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