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Method for producing dried turnip

A technology of dried radish and radish, applied in the field of preparation of dried radish, can solve the problems of single taste, poor flavor, long preparation time and the like

Inactive Publication Date: 2013-04-17
罗享云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these traditional preparation processes take a long time to prepare, and the curing conditions are difficult to control, which can easily lead to poor flavor.
Moreover, most of the existing dried radishes are developed by salt dehydration, and the taste is single, which can no longer meet the requirements of consumers in pursuit of freshness.

Method used

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  • Method for producing dried turnip
  • Method for producing dried turnip
  • Method for producing dried turnip

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Embodiment 1: the method for preparing dried radish according to the present invention

[0021] After washing the fresh radish, pretreat it with medium-wave infrared at 120°C for 6 minutes;

[0022] Dry the pretreated radish with medium-wave infrared at 130°C for 20 minutes for initial color fixation, then dry with medium-wave infrared at 125°C for 25 minutes for mid-term color fixation, and finally use medium-wave infrared at 105°C Dry under the oven for 28 minutes for final color fixation;

[0023] Arranging and shaping the fixed radish, and then drying at 63°C for 15 minutes to obtain a medium brown or brown dried radish.

Embodiment 2

[0024] Embodiment 2: the method for preparing dried radish according to the present invention

[0025] After washing the fresh radish, pretreat it with medium-wave infrared at 110°C for 10 minutes;

[0026] Dry the pretreated radish with medium-wave infrared at 120°C for 30 minutes for initial color fixation, then dry with medium-wave infrared at 115°C for 25 minutes for mid-term color fixation, and finally use medium-wave infrared at 100°C Dry under the oven for 33 minutes for final color fixation;

[0027] Arranging and shaping the radishes after color fixation, and then drying them at 65°C for 15 minutes to obtain medium-brown or brown dried radishes.

Embodiment 3

[0028] Embodiment 3: the method for preparing dried radish according to the present invention

[0029] After washing the fresh radish, pretreat it with medium-wave infrared at 115°C for 3 minutes;

[0030] Dry the pretreated radish with medium-wave infrared at 125°C for 15 minutes for initial color fixation, then dry with medium-wave infrared at 120°C for 19 minutes for mid-term color fixation, and finally use medium-wave infrared at 103°C Dry under the oven for 23 minutes for final color fixation;

[0031] Arranging and shaping the radishes after color fixation, and then drying them at 60°C for 15 minutes to obtain medium-brown or brown dried radishes.

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Abstract

The invention relates to the field of food processing, and particularly relates to a method for producing dried turnip. According to the method, fresh turnip is pretreated for 3-10 min under 110-120 DEG C by using infrared rays; then the pretreated turnip is firstly dried for 15-30 min for preliminary color fixation under 120-130 DEG C by using infrared rays, subsequently are dried for 19-25 min for intermediate color fixation under 115-125 DEG C by using infrared rays, and are dried for 23-33 min for final color fixation under 100-105 DEG C by using infrared rays; and finally shape setting and re-drying are carried out to obtain the dried turnip. According to the method, the fresh turnip is treated for multiple times based on reasonable infrared temperature and reasonable treatment time by using the thermal effect of infrared rays to remove the acrid taste and raw flavor of turnip and the crisp sweet dried turnip with peculiar turnip taste is produced in short time; and the method provides a novel treatment way for post processing of fresh turnip.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing dried radish. Background technique [0002] Radish, also known as radish, belongs to the genus Radish of the Cruciferae family. It is an important road vegetable in my country. It has a variety of vegetable and medicinal values ​​and is planted all over the country. According to analysis, every 100 grams of edible part contains 6 grams of carbohydrates, 0.6 grams of protein, 49 mg of calcium, 34 mg of phosphorus, 0.5 mg of iron, 0.8 grams of inorganic salts, and 30 mg of vitamin C. Radishes, seedlings and seeds have good medicinal effects in the prevention and treatment of epidemic encephalitis, gas poisoning, summer heat, dysentery, diarrhea, hot cough with blood and other diseases. [0003] Once the fresh radish is harvested, the photosynthesis stops, and the dry matter can no longer increase. Some of the various substances accumulated in the radish are gr...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 罗享云
Owner 罗享云
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