KR20000000504A - Manufacturing process for pickled turnip - Google Patents

Abstract

PURPOSE: A production method for a pickled turnip is provided to contribute the diversification of the production method for a pickle, and to improve the nutritive value and its taste. CONSTITUTION: A pickled turnip comprises: adding salt 15% and CaCl2 1% into a turnip removed of its peel; removing the moisture after dipping into the cool water for 30 minutes; heating red pepper, ginger, pepper, cinnamon, leaves of the laurel tree, dill, and pickling spice after melting sugar in water; adding the melted chatoyant in vinegar; producing a can; and being precocious.

Description

Manufacturing process for pickled turnips

The present invention relates to a method for producing a pickled turnip that can be eaten as a side dish when eating Western-style dishes such as hamburgers, chicken, pizza, sandwiches, or Korean dishes. It relates to a method for producing turnip pickles that can make a new pickle by adding.

In general, cucumbers have been used as a main ingredient to make pickles, and these cucumber pickles were made by adding various spices to cucumbers.

Patent Publication 93-6990 relates to a method for manufacturing pickle cucumber, which is made by boiling water mixed with salt, vinegar, sugar, pickling spice, cinnamon and red pepper to make sauce (A), and when the sauce (A) is naturally cooled After dipping the contents (B) of salad, onion, garlic, etc. for a certain period of time, and taking out the contents (B), boil the mixture of the sauce (A) and the cucumber extract again and naturally cool the mixture by dipping the contents (B). After removing the contents (B), the mixture of the source (A) and the cucumber extract is boiled again and cooled naturally to be immersed in the contents (B) for the third time and aged in a refrigerator.

However, cucumber pickles have a good taste, but most of the components of the cucumber consists of water, which is insufficient in nutritional value, and after a certain period of time, tissues are bitten, resulting in a drop in texture.

Patent publication 1999-011592, which is a pickle of another material, is an invention characterized by undergoing a immersion process for a certain period of time using garlic 쫑 as a main ingredient and laurel, statistic blood, cloves, and pepper as spices.

Garlic 쫑 as a main ingredient has the effects of garlic's antibacterial activity, anti-cancer, appetite, and intestinal bacteria, but garlic 쫑 pickles have a peculiar smell of garlic, even if treated with a masking agent. There is an incorrect problem.

To solve this problem, the present invention relates to a method of manufacturing pickles with turnip as the main material.

Turnips are listed in the Consensus that they are tasty, beneficial to the five intestines, help digestion, cure boils (presumably cancer), brighten eyes and ears, cure jaundice and quench thirst, and are rich in calcium and potassium. It is a food that is excellent in strengthening their skeleton and reinforcing calcium of the elderly and the elderly.

Current products using turnips include bamboo salt turnip kimchi, turnip seed, turnip seed raisins, and turnip dried dried radish.

The present invention can improve the nutritional value, taste by allowing the use of turnip for the pickle using only cucumber as the main ingredient of the pickle to improve the lack and aesthetics of the cucumber pickle and garlic 쫑 pickle as described above It is to improve the problem that garlic pickle does not fit the taste of foreigners.

In order to achieve the above object, the present invention, salt, turnip, seasoning liquid prepared by mixing water and sugar and vinegar (so-called 1-fold vinegar) in a certain ratio, ginger, pepper, bay leaf, It is a method of making pickles, which are ripened after adding spices such as coriander (dill), red pepper, garlic, stats, mustard seeds, celery seeds, or pickling spice, which is readily available on the market.

Turnip pickles are well-washed radishes to a certain size, then sprinkle with salt and CaCl ₂ evenly, and then marinated by adding spices during the preparation of seasoning liquid. It manufactures by the method of making.

Salt pickling has the effect of preventing the growth of harmful microorganisms, imparting proper salinity to the main material, and softening the main material by removing the moisture in the cell of the main material by osmotic pressure.

Seasoning makes the turnip taste better, and spices add a unique aroma to turnips to enhance the aesthetics.

The aging process has an effect of infiltrating seasonings and spices into turnip tissue by osmotic pressure.

Hereinafter, the present invention will be described in detail based on an embodiment of preparing pickles using turnips. However, the present invention is not limited only to these examples.

Example 1

1.Pretreatment of raw materials

After removing the shell, turn the sliced turnips into a size of 4 × 1 × 0.5㎝, sprinkle evenly with turnips (w / w), 15% salt, 1% CaCl ₂ , pickle for 1-2 hours at room temperature, and soak in cold water for 30 minutes ( Remove saltiness) Apply to sieve and dry.

2.Production process of charge

In order to make seasoning liquid, mix water, sugar and vinegar (single vinegar) at a ratio of 1: 1: 1.

Spices include red pepper, ginger, whole peppercorns, statistics, laurel, dill or pickling spice.

The amount of spices is 0.5g red pepper, 0.5g ginger 0.5g, laurel leaves 0.1g, 1g nado coriander or 0.5g pickling spice with respect to 100g of water.

① After dissolving sugar in water, add spices and heat.

②When ① boils, reduce heat and heat for 10 minutes

③ Dissolve chitosan (0.5% of fresh turnip) in vinegar.

If ④② boils, add ③ in the same volume as water and heat it until it boils.

3. Immersion

2 seasoning liquid and spices mixed with a sieve and then cooled to 70 ~ 80 ℃.

After sterilizing hot water, add 3g of turnip skin and turnip (50g when fresh turnip, 35% after pickling, 35g) in a dry 180ml bottle, pour 130ml of the above solution and close the lid slightly.

4. Canning process

Put the bottle of 3 into boiling water, take it out after 1 minute, and close the cap tightly. Cool with running cold water.

5.Maturation process

Aged in refrigerated (4 ℃).

<Examples 2-4>

In the same manner as in Example 1, water: sugar: vinegar = 9: 3: 2 (Example 2) and water: sugar: vinegar = 6: 3: 2 (Example 3) by varying the ratio of seasoning liquid in the preparation of pickles , Water: sugar: vinegar = 3: 3: 2 (Example 4) were prepared.

<Examples 5-7>

Red pepper, garlic, ginger, whole pepper, statistical blood (Example 5) and bay leaf, whole red pepper, statistical blood (Example 6) and bay leaf, whole red pepper by changing the spices added during the production of pickles in the same manner as in Example 1 , Staples, mustard seeds, celery seeds, red pepper (Example 7) was prepared.

<Examples 8 to 10>

In the same manner as in Example 1 was prepared by varying the heating time in the process of ② in the mixing process (4) of the seasoning liquid and spices during the production of pickles.

<Examples 11 to 12>

In the same manner as in Example 1 was prepared by varying the aging temperature during the production of pickles.

The pickle prepared in Example 1 and the pickle prepared in Examples 2 to 12 were subjected to sensory tests on nine well-trained sensory test personnel. (9 points)

Experiment 1: The results of palatability according to the concentration of acid and sugar solution are shown in Table 1.

Change of Turnip Pickles by Seasoning Ratio (Water: Sugar: Vinegar) Turnip pink according to the embodiment Example 1 Example 2 Example 3 Example 4 Tissue rate 1: 1: 1: 9: 3: 2 6: 3: 2 3: 3: 4 Organization 8.8 3.5 2.0 6.0 Comprehensive Preference 8.8 3.5 2.0 6.0

As shown in the above table, the ratio of water, sugar and vinegar to 1: 1: 1 was the best in the general preference including texture.

Experiment 2: The results of experiments with turnip pickles by spices having the best palatability are shown in Table 2.

Turnip pink according to the embodiment Example 1 Example 1 Example 5 Example 6 Example 7 Different kinds of spices Red pepper, Ginger, Whole peppercorns, Statistics, laurel leaves, Coriander Pickling Spice Red pepper, garlic, ginger, pepper, statistical cinnamon Bay leaf bay pepper cinnamon Bay leaf, whole red pepper, statistical cinnamon, mustard seed, celery seed, red pepper incense 8 9 4 4 6.5 Comprehensive Symbol Map 8 9 4 4 6.5

As a result, the ratio of spices that are well suited to turnip pickles is laurel leaves, black pepper, ginseng, ginger, nago coriander and red pepper, and the amount is laurel leaves 0.1g, whole pepper 0.05g, statistics 0.5g, 0.5g ginger and nado Coriander 0.5, red pepper 0.5g.

Experiment 3: When preparing the immersion solution with seasoning liquid and spices having the best palatability in Experiment 1 and Experiment 2, the results of experiments on the degree of aroma and comprehensive acceptability according to heating time are shown in Table 3.

Turnip pink according to the embodiment Example 1 Example 8 Example 9 Example 10 time 10 minutes 0 min 5 minutes 15 minutes incense 8 3 5 5.5 Comprehensive Preference 8 3 5 5.5

As shown in the table above, heating for 10 minutes and then adding vinegar and heating to the boiling point had the best aroma and preference.If less heating is applied, the fragrance is less fragile, and the fragrance is too strong when heated for 10 minutes. The preference was low.

Experiment 4: After 10 minutes of immersion in a glass bottle (180ml) heated for 10 minutes in Experiment 3 and aged for 10 days at different maturation temperatures, the results of the texture, taste, and overall symbol are shown in Table 4.

Section 순 Turnip Pink Example 1 Example 11 Example 12 Temperature 4 ℃ 23 ℃ 35 ℃ Organization 8.5 7 4 flavor 7 8 5 Comprehensive Preference 7.5 8 5

The pickles aged at 4 ° C. had a good texture, but the ripening did not proceed so much that the taste dropped slightly. And the pickles aged at 35 ° C. ripened too quickly and softened early, so it was best to age at 23 ° C. However, storage at 4 ° C can maintain the value of the product for a long time.

The present invention made up of the above objects and configurations is made by simply using turnips for pickles using only cucumbers as the main ingredient of pickles to improve the lack of nutritional value and aesthetics of the cucumber pickles and garlic chopped pickles as described above. It can improve the nutritional value and taste, improve the problems that garlic pickle does not fit the taste of foreigners, contribute to the diversification of the pickle manufacturing method, and contribute to the national health by improving the nutritional value and taste.

Claims (3)

Seasoning liquid (water: sugar: vinegar = 1: 0.3 to 1: 0.2 to 1.5) mixed with water, sugar and vinegar (added chitosan, vinegar: chitosan = 1: 0.01 to 0.1), bay leaf, copper pepper, statistical After heating the mixed solution of ginger, red coriander, red chilli pepper or pickling spice, A pickle manufacturing method that is cut to a certain size and put in pickled turnips. The composition ratio of seasoning liquid is water: sugar: vinegar = 1: 1: 1, and the amount of spices is 100g of water, red pepper 0.5g, ginger 0.5g, whole pepper 0.05g, bay leaf 0.1g, and coriander. A method of producing pickles, which is 1 g, and the heating time of the immersion solution is 10 minutes and aged at 4 ° C to 23 ° C. The composition ratio of seasoning liquid is water: sugar: vinegar = 1: 1: 1, the spice is 0.5g of pickling spice with respect to 100g of water, and the heating time of the immersion solution is 10 minutes and the temperature of 4 ℃ ~ Pickle manufacturing method aged at 23 ℃.