CN1653947A - Method for preparing crisp hot radish and crisp hot radish prepared thereby - Google Patents
Method for preparing crisp hot radish and crisp hot radish prepared thereby Download PDFInfo
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- CN1653947A CN1653947A CNA200510059353XA CN200510059353A CN1653947A CN 1653947 A CN1653947 A CN 1653947A CN A200510059353X A CNA200510059353X A CN A200510059353XA CN 200510059353 A CN200510059353 A CN 200510059353A CN 1653947 A CN1653947 A CN 1653947A
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Abstract
The present invention is one kind of crisp hot radish and its production process. The main material for crisp hot turnip includes radish, gourmet powder, spirit, sugar, rice vinegar, ginger, garlic, sesame oil, dry chili, sauce, salt and sesame. The production process includes the steps of: selecting radish material and slicing; pickling and draining; mixing with other material; and sealing in pot, with the sealed radish may be eaten after 7 days. The crisp hot radish is crisp, properly hot, sourish, sweet, salty, scented and delicious, and is especially suitable for eating in tour and in field.
Description
Technical field
The present invention relates to the method for salting of vegetables, relate in particular to the method for salting of radish.
Background technology
A variety of salted vegetables with radish salination are arranged in the market, though constantly there is new flavour product to release in recent years, but still belong to the salted vegetables scope.What the shelf-life crisp, tender, that have that can not keep radish that these salted vegetables with radish salination have lacked, has should not carry.Along with growth in the living standard, people wish some appetizing, tasty and refreshing pickles when normal edible dish, and these pickles should keep the original taste of vegetables as far as possible, be easy to carry, and instant, and also not perishable.Therefore the salted vegetables that have radish salination in the market can not satisfy people's demand.
Summary of the invention
The invention provides a kind of preparation method of crisp hot radish and the crisp hot radish of preparation thereof.With the crisp hot radish of the present invention preparation, kept tender and crisp, the peppery degree of radish suitable, little with salty, sour, sweet taste, have the fragrance of sesame oil etc., the appetizing, tasty and refreshing of tasting; Its long shelf-life, not perishable; Be easy to carry, instant.
The raw material and the weight proportion of the crisp hot radish of the present invention are as follows:
Radish 10,
Monosodium glutamate 0.2-0.25,
Liquor 0.2-0.4,
White sugar 0.4-0.8,
White rice vinegar 0.4-0.8,
Ginger 0.3-0.5,
Garlic 0.3-1,
Sesame oil 0.1-0.2,
Chilli 0.2-0.8,
Soy sauce 2-3.5,
Salt 0.2,
Sesame 0-0.1;
Preparation method's step of the crisp hot radish of the present invention is as follows:
1) select fresh, do not have rotten radish, ginger, garlic, chilli and clean up, earlier radish is removed before cleaning that position, the garlic that the top afterbody should not eat peelled off skin, chilli removes the base of a fruit; Required radish is cut into the thick sheet of 0.5-1cm that is, the strip of wide 0.7-1.2cm, thick 0.5-1cm, the bulk of wide 0.7-1.2cm, thick 0.5-1cm, long 2.5-3cm, required ginger, garlic are cut into silk or sheet; Radish is optional with one of red flesh radish, ternip, carrot, green turnip, radish, carrot or combination arbitrarily;
2) put into required salt in the radish after above-mentioned cutting, mix evenly; Sling with cloth bag, control water hung more than 8 hours, till controlling not water outlet, put into container after the taking-up;
3) in the above-mentioned radish of controlling water, put into required white sugar, liquor, ginger, garlic, capsicum, sesame oil, monosodium glutamate, white rice vinegar, soy sauce successively, whenever put into and put into following a kind of raw material more successively after a kind of raw material is fully mixed evenly;
4) mixed uniform radish and put into cylinder above-mentioned, sealing cylinder mouth, placing temperature is place, cool place below 25 ℃, and it is edible to open cylinder after 7 days, and the cylinder mouth is airtight when depositing;
5) will fry after the required sesame cleaning, vacuum packaging is sprinkling upon the surface with it when eating the delicious and crisp radish.
Used utensil is all used boiling water flushing 3 times or is used the liquor wiping in the aforesaid operations process, with disinfection.
Capsicum can be with seed or seed be taken out the back use, and can not process or be processed into powder during use, uses as chilli seed is taken out, and should earlier required sesame oil be put into pot and burn to eighty per cant heat, drops into chilli seed again, stir-fries from fire, cools the back by putting using in order of sesame oil.
It is cool place place, the airtight preservation of cylinder mouth below 25 ℃ that the crisp hot radish for preparing need place temperature, uses sterile special-purpose chopsticks when taking, and the shelf-life can reach 12 months.
Adopt the crisp hot radish of the present invention's preparation, it has kept the tender and crisp of radish, and peppery degree is suitable, and little have acid, sweet a, saline taste, also has sesame oil, wine, ginger, fragrance that garlic produced, and mouthfeel, taste are all fine, can whet the appetite, and suit the taste of both old and young.Because its long shelf-life is edible very convenient; It is easy to carry, is particularly suited on automobile, train, aircraft, when have dinner in the field edible.
The specific embodiment
Make and will usedly cut tool earlier before the crisp hot radish of the present invention, vessel wash 3 times with boiling water, or use the liquor wiping.
Embodiment 1
1) select fresh, do not have rotten red flesh radish, ginger, garlic, chilli and clean up, earlier radish is removed before cleaning that position, the garlic that the top afterbody should not eat peelled off skin, chilli removes the base of a fruit; 10 kilograms of red flesh radish are cut into the thick sheet of 0.5-1cm that is, 0.3 kilogram of ginger, 1 kilogram of garlic are cut into silk; 0.2 kilogram of chilli is processed into powder;
2) put into 0.2 kilogram of salt in the red flesh radish after above-mentioned cutting, mix evenly; Sling with cloth bag, control water hung 9 hours and controls not water outlet, put into big basin after the taking-up;
3) in the above-mentioned red flesh radish of controlling water, put into 0.4 kilogram of white sugar, 0.2 kilogram of liquor, 0.3 kilogram of finished ginger, 1 kilogram of finished garlic, 0.2 kilogram of finished chilli, 0.1 kilogram of sesame oil, 0.2 kilogram of monosodium glutamate, 0.4 kilogram of white rice vinegar, 2 kilograms in soy sauce successively, whenever put into and put into following a kind of raw material more successively after a kind of raw material is fully mixed evenly;
4) mixed uniform red flesh radish and put into cylinder above-mentioned, sealing cylinder mouth, placing temperature is place, cool place below 25 ℃, and it is edible to open cylinder after 7 days, and the cylinder mouth is airtight when depositing.
Embodiment 2
1) select fresh, do not have rotten ternip, ginger, garlic, chilli and clean up, earlier radish is removed before cleaning that position, the garlic that the top afterbody should not eat peelled off skin, chilli removes the base of a fruit; 10 kilograms of ternips are cut into the strip of wide 0.7-1.2cm, thick 0.5-1cm, 0.5 kilogram of ginger, 0.6 kilogram of garlic are cut into slices;
2) put into 0.2 kilogram of salt in the ternip after above-mentioned cutting, mix evenly; Sling with cloth bag, control water hung 10 hours and controls not water outlet, put into big basin after the taking-up;
3) in the above-mentioned ternip of controlling water, put into 0.6 kilogram of white sugar, 0.4 kilogram of liquor, 0.5 kilogram of finished ginger, 0.6 kilogram of finished garlic, 0.6 kilogram in capsicum, 0.1 kilogram of sesame oil, 0.25 kilogram of monosodium glutamate, 0.6 kilogram of white rice vinegar, 3 kilograms in soy sauce successively, whenever put into and put into following a kind of raw material more successively after a kind of raw material is fully mixed evenly;
4) mixed uniform ternip and put into cylinder above-mentioned, sealing cylinder mouth, placing temperature is place, cool place below 25 ℃, and it is edible to open cylinder after 7 days, and the cylinder mouth is airtight when depositing.
Embodiment 3
1) select fresh, do not have rotten green turnip, ginger, garlic, chilli and clean up, earlier radish is removed before cleaning that position, the garlic that the top afterbody should not eat peelled off skin, chilli removes the base of a fruit; 10 kilograms of green turnip are cut into the bulk of wide 0.7-1.2cm, thick 0.5-1cm, long 2.5-3cm, 0.4 kilogram of ginger, 0.3 kilogram of garlic are cut into slices; The seed of 0.8 kilogram of chilli is taken out, again 0.2 kilogram of sesame oil is put into pot, burn, drop into chilli seed and stir-fry, cool standby from fire to eighty per cant heat;
2) put into 0.2 kilogram of salt in the green turnip after above-mentioned cutting, mix evenly; Sling with cloth bag, control water hung 11 hours and controls not water outlet, put into big basin after the taking-up;
3) in the above-mentioned green turnip of controlling water, put into 0.8 kilogram of white sugar, 0.3 kilogram of liquor, 0.4 kilogram of finished ginger, 0.3 kilogram of finished garlic successively, 0.8 kilogram of 0.2 kilogram of chilli seed, monosodium glutamate, white rice vinegar, 3.5 kilograms in the soy sauce of capsicum, sesame oil and stir-fry after getting seed, whenever put into and put into following a kind of raw material more successively after a kind of raw material is fully mixed evenly;
4) mixed uniform green turnip and put into cylinder above-mentioned, sealing cylinder mouth, placing temperature is place, cool place below 25 ℃, and it is edible to open cylinder after 7 days, and the cylinder mouth is airtight when depositing.
5) fry after 0.1 kilogram of sesame is cleaned, divides 20 bags of vacuum packagings, when eating crisp hot radish it is sprinkling upon the surface, per 0.5 kilogram of crisp hot radish can be with 1 pouch sesame.
Claims (5)
1, a kind of preparation method of crisp hot radish is characterized in that, preparation method's step is as follows:
1) get the raw materials ready: raw material is pressed following weight portion proportioning:
Radish 10,
Monosodium glutamate 0.2-0.25,
Liquor 0.2-0.4,
White sugar 0.4-0.8,
White rice vinegar 0.4-0.8,
Ginger 0.3-0.5,
Garlic 0.3-1,
Sesame oil 0.1-0.2,
Chilli 0.2-0.8,
Soy sauce 2-3.5,
Salt 0.2,
Sesame 0-0.1;
2) select fresh, do not have rotten radish, ginger, garlic, chilli and clean up, earlier radish is removed before cleaning that position, the garlic that the top afterbody should not eat peelled off skin, chilli removes the base of a fruit; Required radish is cut into the thick sheet of 0.5-1cm that is, the strip of wide 0.7-1.2cm, thick 0.5-1cm, the bulk of wide 0.7-1.2cm, thick 0.5-1cm, long 2.5-3cm, required ginger, garlic are cut into silk or sheet;
3) put into required salt in the radish after above-mentioned cutting, mix evenly; Sling with cloth bag, control water hung more than 8 hours, till controlling not water outlet, put into container after the taking-up;
4) in the above-mentioned radish of controlling water, put into required white sugar, liquor, ginger, garlic, capsicum, sesame oil, monosodium glutamate, white rice vinegar, soy sauce successively, whenever put into and put into following a kind of raw material more successively after a kind of raw material is fully mixed evenly;
5) mixed uniform radish and put into cylinder above-mentioned, sealing cylinder mouth, placing temperature is place, cool place below 25 ℃, deposits 7 days;
6) will fry after the required sesame cleaning, vacuum packaging is sprinkling upon the surface with it when eating the delicious and crisp radish.
According to the preparation method of the described crisp hot radish of claim 1, it is characterized in that 2, described radish is one of red flesh radish, ternip, carrot, green turnip, radish, carrot or combination arbitrarily.
According to the preparation method of the described crisp hot radish of claim 2, it is characterized in that 3, described chilli directly uses or is processed into powder and uses.
4, according to the preparation method of the described crisp hot radish of claim 2, it is characterized in that, when described chilli uses seed is taken out, directly use or be processed into powder then; The seed that takes out drops in the pot and burns to the required sesame oil of 8 one-tenth heat, stir-fries from fire, after cooling, by putting using in order of sesame oil.
5, according to the crisp hot radish of the preparation method of one of claim 1-4 described crisp hot radish preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNA200510059353XA CN1653947A (en) | 2005-03-29 | 2005-03-29 | Method for preparing crisp hot radish and crisp hot radish prepared thereby |
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| CNA200510059353XA CN1653947A (en) | 2005-03-29 | 2005-03-29 | Method for preparing crisp hot radish and crisp hot radish prepared thereby |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263884B (en) * | 2008-04-28 | 2011-03-23 | 姚刚 | Method for making sauce pickling radish skin and sauce pickled radish skin |
| CN102919780A (en) * | 2012-11-02 | 2013-02-13 | 北海市蔬菜研究所 | Instant seasoned pepper and processing method |
| CN102960668A (en) * | 2012-12-27 | 2013-03-13 | 福建美地有机农业有限公司 | Formula and process for pickling green healthcare sugared radish |
| CN103082254A (en) * | 2012-11-15 | 2013-05-08 | 柳州市京阳节能科技研发有限公司 | Spicy and hot slices of pawpaw and brassica napobrassica |
| CN103099158A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Multi-sour spicy and hot shreds |
| CN103919090A (en) * | 2014-04-30 | 2014-07-16 | 王怡华 | Novel sesame oil processed radishes and preparation method thereof |
| CN104222918A (en) * | 2014-07-02 | 2014-12-24 | 华中农业大学 | Preparation method of pickled seasoning crispy turnips |
| CN104381934A (en) * | 2014-12-15 | 2015-03-04 | 蒙金妹 | Pickling method for flavor radish |
| CN104431900A (en) * | 2014-11-29 | 2015-03-25 | 全椒贡菊园茶厂 | Pickling method of sweet, sour and tasty red radishes |
| CN105166801A (en) * | 2015-10-21 | 2015-12-23 | 云南开耀商贸有限公司 | Method for preparing crisp and refreshing radix isatidis |
| CN105767710A (en) * | 2014-12-22 | 2016-07-20 | 朱淑梅 | Preparation method of pickled turnips |
| CN106722554A (en) * | 2016-12-09 | 2017-05-31 | 昭平县科学技术指导站 | A kind of improved radish fourth and its processing method |
| CN107997070A (en) * | 2017-12-27 | 2018-05-08 | 高翔 | Ternip caraway and preparation method thereof |
-
2005
- 2005-03-29 CN CNA200510059353XA patent/CN1653947A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263884B (en) * | 2008-04-28 | 2011-03-23 | 姚刚 | Method for making sauce pickling radish skin and sauce pickled radish skin |
| CN102919780A (en) * | 2012-11-02 | 2013-02-13 | 北海市蔬菜研究所 | Instant seasoned pepper and processing method |
| CN103099158B (en) * | 2012-11-15 | 2014-09-17 | 柳州市京阳节能科技研发有限公司 | Multi-sour spicy and hot shreds |
| CN103082254A (en) * | 2012-11-15 | 2013-05-08 | 柳州市京阳节能科技研发有限公司 | Spicy and hot slices of pawpaw and brassica napobrassica |
| CN103099158A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Multi-sour spicy and hot shreds |
| CN103082254B (en) * | 2012-11-15 | 2014-07-09 | 柳州市京阳节能科技研发有限公司 | Spicy and hot slices of pawpaw and brassica napobrassica |
| CN102960668A (en) * | 2012-12-27 | 2013-03-13 | 福建美地有机农业有限公司 | Formula and process for pickling green healthcare sugared radish |
| CN103919090A (en) * | 2014-04-30 | 2014-07-16 | 王怡华 | Novel sesame oil processed radishes and preparation method thereof |
| CN104222918A (en) * | 2014-07-02 | 2014-12-24 | 华中农业大学 | Preparation method of pickled seasoning crispy turnips |
| CN104431900A (en) * | 2014-11-29 | 2015-03-25 | 全椒贡菊园茶厂 | Pickling method of sweet, sour and tasty red radishes |
| CN104381934A (en) * | 2014-12-15 | 2015-03-04 | 蒙金妹 | Pickling method for flavor radish |
| CN105767710A (en) * | 2014-12-22 | 2016-07-20 | 朱淑梅 | Preparation method of pickled turnips |
| CN105166801A (en) * | 2015-10-21 | 2015-12-23 | 云南开耀商贸有限公司 | Method for preparing crisp and refreshing radix isatidis |
| CN106722554A (en) * | 2016-12-09 | 2017-05-31 | 昭平县科学技术指导站 | A kind of improved radish fourth and its processing method |
| CN107997070A (en) * | 2017-12-27 | 2018-05-08 | 高翔 | Ternip caraway and preparation method thereof |
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