Processing method of clay jar pickled radishes

Abstract

A processing method of clay jar pickled radishes comprises nine processes of material selecting and cleaning, peeling and dicing, hardening treatment, salting and infusing, jar sealed pickling, rinsing and desalting, seasoning pickling, jar sealed flavor pickling, and packaging and sterilization. The processing method of the clay jar pickled radishes has the advantages that pickling is conducted twice, first, salt water is used for sealed pickling, after 5-10 days, seasonings are used for pickling, thus nitrite generated by pickles can be effectively evacuated and dispelled after the fastigium, related substances and acid water in the seasonings and special sealing materials in the whole process are combined to lower the nitrite contained in the pickles to the lowest degree. Meanwhile, the salt dosage in the whole process is small, natural quality keeping materials are added in the seasonings, and the expiration date can not be shortened while the salt content of products is small. Accordingly, the produced radish pickles are bright in color, sour and sweet, tasty, aromatic in flavor, high in resilience, crisp and tender. Meanwhile, the salt content is small, the content of the nitrite is very low, and the quality of the pickles is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of pickle processing methods, in particular to a method for processing earthen pickled radish. Background technique [0002] my country is a large agricultural country with many varieties of agricultural products and a large output. Except for a small amount of products that are eaten in the current season, most of them need to be stored and eaten slowly. Once the storage management is not good, it will go bad and bring losses to the growers. Therefore, the agricultural products that cannot be eaten in the current season are generally processed and stored in order to extend the shelf life and maintain the taste. [0003] Radish is a common agricultural product with a spicy taste and can be eaten raw or cooked. Radish contains mustard oil, amylase and crude fiber, which can promote digestion, increase appetite, accelerate gastrointestinal peristalsis, relieve cough and reduce phlegm, and can treat or assist ...

AI Technical Summary

Problems solved by technology

Existing radish kimchi is generally obtained by soaking with salt water and vinegar. Such kimchi not only has high salt content, but also contains nitrite, which is very harmful to human health.

[0005] Patent No. 2009102136202 discloses a deep processing method for radishes. In this method, the radish is pickled twice, the first time is 90-110 hours, the second time is 90-110 days, then stored, washed, cut, and finally dried, and then pickled. Pack the ingredients into bags, which will cause a large loss of nutrients in the radish

[0006] Patent No. 2011100853123 discloses a method for preparing rouge radish kimchi. In this method, the radish is sealed and pickled with salt for 10-15 days, and then desalted and spiced into bags. The kimchi produced by this method tends to produce a relatively large amount of nitrite, which is not conducive to healthy