CN88105296A - Processing method of green radish - Google Patents
Processing method of green radish Download PDFInfo
- Publication number
- CN88105296A CN88105296A CN88105296.5A CN88105296A CN88105296A CN 88105296 A CN88105296 A CN 88105296A CN 88105296 A CN88105296 A CN 88105296A CN 88105296 A CN88105296 A CN 88105296A
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- green turnip
- base
- green
- mixed liquor
- juice
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- 238000003672 processing method Methods 0.000 title claims description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title abstract description 7
- 241000220259 Raphanus Species 0.000 title abstract 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 235000015165 citric acid Nutrition 0.000 claims abstract description 4
- 230000008030 elimination Effects 0.000 claims abstract description 4
- 238000003379 elimination reaction Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 235000011293 Brassica napus Nutrition 0.000 claims description 49
- 240000008100 Brassica rapa Species 0.000 claims description 49
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 49
- 240000004307 Citrus medica Species 0.000 claims description 20
- 235000001938 Citrus medica Nutrition 0.000 claims description 20
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000009835 boiling Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims description 7
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims description 7
- 235000015177 dried meat Nutrition 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 6
- 235000020380 turnip juice Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000000576 food coloring agent Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 206010003210 Arteriosclerosis Diseases 0.000 abstract description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 abstract description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 2
- 229930091371 Fructose Natural products 0.000 abstract description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 2
- 239000005715 Fructose Substances 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 abstract description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-O N,N,N-trimethylglycinium Chemical compound C[N+](C)(C)CC(O)=O KWIUHFFTVRNATP-UHFFFAOYSA-O 0.000 abstract description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 2
- 108010051210 beta-Fructofuranosidase Proteins 0.000 abstract description 2
- 229960003237 betaine Drugs 0.000 abstract description 2
- 239000010949 copper Substances 0.000 abstract description 2
- 229910052802 copper Inorganic materials 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 235000011073 invertase Nutrition 0.000 abstract description 2
- 239000001573 invertase Substances 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000005229 liver cell Anatomy 0.000 abstract description 2
- 229910052748 manganese Inorganic materials 0.000 abstract description 2
- 239000011572 manganese Substances 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 abstract 2
- 102000004316 Oxidoreductases Human genes 0.000 abstract 2
- 108090000854 Oxidoreductases Proteins 0.000 abstract 2
- 230000001256 tonic effect Effects 0.000 abstract 2
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000008929 regeneration Effects 0.000 abstract 1
- 238000011069 regeneration method Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000011573 trace mineral Substances 0.000 abstract 1
- 235000013619 trace mineral Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Abstract
The invention relates to a preparation technology of food, which takes green radish as a basic raw material, and comprises the steps of selecting materials, preparing green radish blanks, quickly scalding, sugar-soaking, then putting into a mixed solution containing white sugar, dried orange peel, medlar, honey and citric acid, and processing to prepare green radish preserved fruit, honey juice fingered citron and qi-regulating tonic juice, wherein the green radish preserved fruit, the honey juice fingered citron and the qi-regulating tonic juice contain betaine, invertase, oxidase, reductase and copper, iron and manganese trace elements besides protein, fructose, glucose and various vitamins, thereby improving the nutritional value of the green radish, and having the functions of internal heat elimination, qi stagnation breaking, thirst quenching, phlegm reduction, liver protection, kidney tonifying, arteriosclerosis resistance and liver cell regeneration promotion.
Description
The present invention relates to the technology of preparing of food.
Introduce the method for making sugared Buddha's hand with carrot in the 152nd page of " preserved fruit, preserved fruit and the processing thereof " that the Chinese food industry publishing house of being write by Wang Yi, Fang Ruida published in 1987, but do not related to the processing method of green turnip; By Chen Yan elected select to have introduced in " the food processing patent collection of choice specimens " that Chongqing publishing house 1986 publishes the 46th page flood the method for radish fast, but do not relate to deep processing and comprehensive utilization to green turnip; Therefore, people just are used for green turnip to eat something rare, boil Lay or flood salty Lay, can not utilize this vegetables resource of green turnip better.
The objective of the invention is to propose a kind of is that base stock is processed into green turnip dried meat, honeydew Buddha's hand and regulates the flow of vital energy big method of mending juice with the green turnip.
This method is:
A. select materials: choose sweet, the delicious and crisp of flavor, color and luster green grass or young crops bright, do not have yellow core, do not have the green turnip of black core, water is rinsed well;
B. make the green turnip base: the green turnip afterbody is carved into the Buddha's hand base of Buddha's hand shape, the green turnip head is carved into the flower base of flower shape, with the rectangular base of the slitting shape of green turnip waist;
C. speed is scalded: will above-mentioned three kinds of green turnip bases put into boiling water respectively and scalded 7-10 minute, and cooling rapidly after pulling out, drop anhydrates, and again will Buddha's hand base concentration wherein is after 0.1% the yellow food coloring aqueous solution filtration, to dry in the air 4-5 hour;
D. the sugar training is steeped: according to weight ratio is white sugar: the ratio of green turnip base=1: 1.9～2.1, will steep 3-4 days with the white sugar training through three kinds of green turnip bases that c handled respectively, and then the green turnip base is separated with liquid glucose;
E. make dried orange peel liquid: getting pure dried orange peel, is dried orange peel according to weight ratio: the ratio of water=1: 95～105 is put into cold water and is heated, and boils after the temperature of water is raised to boiling point 0.5 hour again, stops heating, elimination dried orange peel slag;
F. prepare mixed liquor: choosing honey, citric acid, matrimony vine, is the liquid glucose that sugar training stain forms among the d according to weight ratio: dried orange peel liquid: matrimony vine: honey=1000: 200: 20: 20 ratio preparation, add an amount of citric acid again, and the pH value that makes mixed liquor is 2～3;
G. make the green turnip dried meat: earlier mixed liquor is boiled, will put into through the rectangular base that d handles, continue to boil to spuming, pull out, drop removes mixed liquor, puts into the temperature inside the box and be 60 ℃～70 ℃ baking oven baking 20-25 minute, take out the back cool off the green turnip dried meat;
H. make the honeydew Buddha's hand: put into Buddha's hand base and the flower base handled through d in the mixed liquor that boils, continue to boil to spuming, the cooling back is together with an amount of mixed liquor container of packing into, the honeydew Buddha's hand;
The i system is regulated the flow of vital energy and is mended juice greatly: the remaining particle of system green turnip base among the b is put into boiling water scalded 10-15 minute, pull the back draining out, put into dewaterer and deviate from green turnip juice, the mixed liquor of equivalent is mixed with green turnip juice, boil to spuming, cooling back can in container, the big juice of mending of regulating the flow of vital energy.
The present invention has opened up the new purposes of green turnip, green turnip dried meat, the honeydew Buddha's hand made from green turnip and the big juice of mending of regulating the flow of vital energy, except that containing protein, fructose, glucose, multivitamin, also contain betaine, invertase, oxidizing ferment, reductase and copper, iron, manganese microelement, improved the nutritive value of green turnip, have the interior heat that disappears, broken silt gas, quench one's thirst, reduce phlegm, protect the liver, kidney tonifying, to anti arteriosclerosis, promote liver cell new life's function.
Embodiment:
A. select materials: choose the green turnip that color and luster green grass or young crops is bright, do not have yellow core, no black from the green turnip of Weifang City's Weicheng District green turnip production real estate, water is rinsed well;
B. make the green turnip base: the green turnip afterbody is become the Buddha's hand base of Buddha's hand shape with graduating with cutter, the green turnip head is become the flower base of flower shape with graduating with cutter, the green turnip waist is cut into the rectangular base that 5 ± 0.1cm is long, 1 ± 0.1cm is wide, 0.5 ± 0.05cm is thick;
C. speed is scalded: will above-mentioned three kinds of green turnip bases put into boiling water respectively and scalded 10 minutes, pull the back out and cool off rapidly with flowing cold water, drop anhydrates, and again will Buddha's hand base concentration wherein is after 0.1% the yellow food coloring aqueous solution filtration, to dry in the air 4-5 hour.
D. sugar training stain: according to weight ratio is white sugar: the ratio of green turnip base=1: 2, and will train with white sugar through three kinds of green turnip bases that c handled respectively and steep 3 days, then green turnip is separated with liquid glucose;
E. make dried orange peel liquid: getting pure dried orange peel, is dried orange peel according to weight ratio: the ratio of water=1: 100 is put into cold water and is heated, and boils after the temperature of water is raised to boiling point 0.5 hour again, stops heating, elimination dried orange peel slag;
F. prepare mixed liquor: choose honey, citric acid, matrimony vine, according to weight ratio is the liquid glucose that sugar training stain forms among the d: dried orange peel liquid: matrimony vine: honey=1000: 200: 20: 20 ratio preparation, add an amount of citric acid again, the optimum addition of citric acid is that to make the pH value of mixed liquor be 2.5;
G. make the green turnip dried meat: earlier mixed liquor is boiled, will put into through the rectangular base that d handles, continue to boil to spuming, pull out, drop removes mixed liquor, puts into the temperature inside the box and be 70 ℃ baking oven baking 20 minutes, taking-up the green turnip dried meat;
H. make the honeydew Buddha's hand: putting into Buddha's hand base and the flower base handled through d in the mixed liquor that boils, continue to boil to playing a Bao Mo, packs into together with an amount of mixed liquor in the vial in the cooling back, the honeydew Buddha's hand;
I. system is regulated the flow of vital energy and is mended juice greatly: the remaining particle of system green turnip base among the b is put into boiling water scalded 10 minutes, pull the back draining out, put into dewaterer and deviate from green turnip juice, the mixed liquor of getting equivalent mixes with green turnip juice, boil to spuming, cooling back can in vial, the big juice of mending of regulating the flow of vital energy.
Claims (2)
1, a kind of processing method of green turnip comprises
A. select materials: choose sweet, the delicious and crisp of flavor, color and luster green grass or young crops bright, do not have yellow core, do not have the green turnip of black core, water is rinsed well;
It is characterized in that:
B. make the green turnip base: the green turnip afterbody is carved into the Buddha's hand base of Buddha's hand shape, the green turnip head is carved into the flower base of flower shape, with the rectangular base of the slitting shape of green turnip waist;
C. above-mentioned three kinds of green turnip bases are put into boiling water respectively and scalded 7-10 minute, cooling rapidly after pulling out, drop anhydrates, and again will Buddha's hand base concentration wherein is after 0.1% the yellow food coloring aqueous solution filtration, to dry in the air 4-5 hour;
D. the sugar training is steeped: according to weight ratio is white sugar: the ratio of green turnip base=1: 1.9～2.1, will steep 3～4 days with the white sugar training through three kinds of green turnip bases that C handled respectively, and then the green turnip base is separated with liquid glucose;
E. make dried orange peel liquid: getting pure dried orange peel, is dried orange peel according to weight ratio: the ratio of water=1: 95～105 is put into cold water and is heated, and boils after the temperature of water is raised to boiling point 0.5 hour again, stops heating, elimination dried orange peel slag;
F. prepare mixed liquor: choosing honey, citric acid, matrimony vine, is the liquid glucose that sugar training stain forms among the d according to weight ratio: matrimony vine: honey=1000: 200: 20: 20 ratio preparation, add the citric acid that is fit to again, and the pH value that makes mixed liquor is 2～3;
G. make the green turnip dried meat: earlier mixed liquor is boiled, will put into through the rectangular base that d handles, continue to boil to spuming, pull out, drop removes mixed liquor, and the baking oven of putting into the temperature inside the box and be 60 ℃～70 ℃ toasted 20～25 minutes, took out the back and cooled off;
H. make the honeydew Buddha's hand: put into Buddha's hand base and the flower base handled through d in the mixed liquor that boils, continue to boil to spuming, the cooling back is together with an amount of mixed liquor container of packing into;
I. the system big juice of mending of regulating the flow of vital energy: the remaining particle of system green turnip base among the b is put into boiling water scalded 10-15 minute, pull the back draining out, put into dewaterer and deviate from green turnip juice, the mixed liquor of equivalent is mixed with green turnip juice, boil to spuming, can is in container after cooling off.
2,, it is characterized in that among the described f that the optimum addition of citric acid is that to make the pH value of mixed liquor be 2.5 according to the processing method of the said a kind of green turnip of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88105296 CN1020544C (en) | 1988-06-27 | 1988-06-27 | Method for processing green radish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88105296 CN1020544C (en) | 1988-06-27 | 1988-06-27 | Method for processing green radish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN88105296A true CN88105296A (en) | 1988-12-21 |
| CN1020544C CN1020544C (en) | 1993-05-12 |
Family
ID=4833505
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 88105296 Expired - Lifetime CN1020544C (en) | 1988-06-27 | 1988-06-27 | Method for processing green radish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1020544C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478375A (en) * | 2013-08-23 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Preparation method of preserved Chinese cabbage |
| CN104489220A (en) * | 2014-12-09 | 2015-04-08 | 林静 | Processing method of healthy preserved carrot and white radish |
| CN104522271A (en) * | 2014-12-09 | 2015-04-22 | 林静 | Processing technology of sugared nutritive radish |
| CN106722461A (en) * | 2016-12-01 | 2017-05-31 | 安徽国瑞食品有限公司 | A kind of dehydration carrot for improving sweet mouthfeel and preparation method thereof |
| CN107568403A (en) * | 2017-11-01 | 2018-01-12 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of radish skin preserved fruit |
| CN108464470A (en) * | 2018-04-09 | 2018-08-31 | 重庆城市后院农业开发有限公司 | A kind of processing method of pickled radish |
-
1988
- 1988-06-27 CN CN 88105296 patent/CN1020544C/en not_active Expired - Lifetime
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478375A (en) * | 2013-08-23 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Preparation method of preserved Chinese cabbage |
| CN103478375B (en) * | 2013-08-23 | 2015-09-23 | 宁夏天瑞产业集团现代农业有限公司 | A kind of preparation method of Chinese cabbage dried meat |
| CN104489220A (en) * | 2014-12-09 | 2015-04-08 | 林静 | Processing method of healthy preserved carrot and white radish |
| CN104522271A (en) * | 2014-12-09 | 2015-04-22 | 林静 | Processing technology of sugared nutritive radish |
| CN106722461A (en) * | 2016-12-01 | 2017-05-31 | 安徽国瑞食品有限公司 | A kind of dehydration carrot for improving sweet mouthfeel and preparation method thereof |
| CN107568403A (en) * | 2017-11-01 | 2018-01-12 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of radish skin preserved fruit |
| CN108464470A (en) * | 2018-04-09 | 2018-08-31 | 重庆城市后院农业开发有限公司 | A kind of processing method of pickled radish |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1020544C (en) | 1993-05-12 |
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Free format text: CORRECT: APPLICANT; FROM: ZHAO CONGQIN; LU XIUYING; ZHAO RONGSHENG TO: SHANDONG CATHAY PACIFIC(GROUP)CO., LTD. |